Chapter 7 Safety in the Kitchen 119
Reading Graphs
A graph is a visual way to display a collection
of data. In foodservice, graphs are used to
communicate data relating to sales, labor hours,
customer satisfaction, work injury trends, and
much more. Two graphs commonly used are the
line and bar graphs. These graphs both have a
vertical and horizontal line.
The vertical line on the graph is called the Y
axis.
The horizontal line on the graph is called the
X axis.
Data is organized between the X and Y axes
differently for and bar
M i x I n M a t h M i x I n M a t h
Line Graph
A line graph displays data as a series of points
connected by a line.
Each point matches up with a value on both
the X and Y axis. Each axis should be labeled with
the unit that the value is measured in.
Bar Graph
A bar graph displays data as bars.
Draw line the top of the bar
to Y axis fi nd its value. The base of the bar
matches up the on X
Y axis
Dollars
in
Saless
Month
Jan. Feb. Mar.
$5,000
$7,500
$10,000
X axis
Number
of
customers
served
Day of week
Mon. Tue. Wed. Thurs.
50
75
100
Chapter 25 Starch Identifi cation 411
An outer cover called the hull or husk
protects most grain kernels. Once the hull
removed, the first part of the kernel—the
bran layer—is exposed. The bran layer is rich
fiber. The largest part of a grain kernel
is the endosperm. The endosperm is
a good source of carbohydrate (starch) and
plant protein. The smallest part of the grain
is germ. The germ is a good source of fat.
Processing or Milling Grains Man has eaten
grains for thousands of years. Early man prob-
ably gathered grains and possibly toasted or
boiled them to make them easier to eat. Many
methods have been developed to process
grains to make them easier to cook and eat..
Processing grains is called milling.
Milling was originally done by hand and still
in parts of the world.
Machines do most of the milling around
world. However, animals or running water
may power machines in underdeveloped
countries. Large industrial machines do most
of the milling in modern countries.
Grains can be milled in a number of ways.
There are four common processes. One or
more may be used when processing a grain.
❧ Cracking. Breaking open the hull of the
grain.
❧ Hulling. Removing the hull from the rest
of the grain.
❧ Pearling. Removing all or just part of the
hull, bran, and germ from the grain.
❧ Grinding. Reducing the grain to a meal or
powder. The finished product can range
from a coarse texture to a fine powder.
Cornn
Corn is the only grain native to the
America’s. It is a giant grass plant with no
known wild form still in existence. Corn is
only to rice in the tons produced world-
wide. Fresh corn, called sweet corn, is discussed
as a vegetable in Chapter 23. Corn is the only
grain that is eaten as a fresh vegetable in the
United States.Sta
Sweet corn used as a vegetable is usually
not dried. Corn that is ground to make
Mano and Matate
The mano and matate is used to grind corn
in many areas of Mexico and Central America.
The matate is a large stone on which the grain
is placed. The mano, a smaller stone tool, is
used to roll over the matate and grain to grind
the grain into powder. The hand-ground corn is
used to make many traditional dishes.
u ture & Culture &
Cuisine Cuisine
Corn and Lye
Native Americans taught European settlers
how to treat corn with lye. This process was
thought to make corn more digestible. It did
release the niacin that is normally not digestible.
Release of niacin helps prevent a vitamin
defi ciency disease called pellagra. This disease
was common in the southeastern United States
in the 1800s. Corn in that area was not treated
with lye. Pellagra was not common in the
southwestern United States because corn was
treated with lye in that area.
A SERVINGSERVING A
OF HISTORY
A
p rote c
iis s rem
br a n
iin n fi be
is ccalled a ll
a goo
plant
is tthe h e
Proce P P P P Pr Pr ro ro
g rain s
abl y g
b oi led
metho
grain s
M
iis
tthee
m
imagina Draw aan Dra Draw a Draw Dra Draw a a D n im im n im n iimaginary naa nar nar nary nar line ffrom ne f rom m th ro h e top e top p
s to fi nd o tthe o the o the o th o h Y Y axi axi xi s tto s s t d it d it it it d s val s alu u s e. Th e. T he e base base
up to the matche atche matche matche match matche tc s up s up s up tto s up t s up t s up t s up t o o vvaluee va value va val v on the on the on tthe the X axi X ax aaxis.s. s s.
ollars ars
in n
ales ales es
Month Month
Mar. Jan. Feb Jan. Feb . Ma . Ma Ma M a
$5,000 $5,000
$7 $ $7,500 $7,500
$10,000 $1 10,00
differently differ ently fo for liline li ne and ne and bar ggraphs. bar bar g ar g rap rap ra aphs. aphs.
to to to to o
m m m m
o
a a
72
Part 1
Introducing the Foodservice Industry
is three years. At the end of an apprentice-or
ship, the apprentice is tested to assure he
she is prepared to practice the trade.
The
American Culinary Federation
(ACF)
is the largest professional organiza-
tion for culinarians in the United States. The
US Department of Labor has charged the
ACF with the task of administering profes-
sional certification for cooks and chefs. Along
with structured on-the-job training, the
ACF requires classroom work in sanitation,
nutrition, and management. After successful
completion of the ACF apprenticeship, class-
work, and testing, the apprentice receives
the first level of professional certification as
a certified cook or pastry cook.
Certification
confirms that a culinarian possesses certain
knowledge, skill level, and experience, 4-7.
Culinary
Competition
Some people are motivated by competition.
For chefs who wish to test their abilities
against other professionals, there are many
opportunities for culinary competition. For most
chefs, the reason for competing is not for the
awards but for the learning experience. Culinary
competitions are a good way to keep skills
honed. Competitions al
so showcase culinary
innovations and promote professionalism.
Many professional competitions are
sanctioned by the American Culinary Federation
(ACF). The ACF standardizes rules, judging
criteria, and the qualifi cation of judges in
keeping with internationally recognized
standards. Culinary competitions may be staged
for individual competitors or for teams of chefs.
Industry Industry
Insights Insights
4-7
The American Culinary Federation offers 14
certifi cation designations.
Certifi
cation Levels for
Culinarians
Certifi ed Culinarian (CC)
Certifi ed Sous Chef (CSC)
Certifi ed Chef de Cuisine (CCC)
Certifi ed Executive Chef (CEC)
Certifi ed Master Chef (CMC)
Personal Certifi ed Chef (PCC)Chef
Personal Certifi ed Executive (PCEC)
Certifi ed Pastry Culinarian (CPC)
Certifi ed Working Pastry Chef (CWPC)
Certifi ed Executive Pastry Chef (CEPC)
Certifi ed Master Pastry Chef (CMPC)
Certifi ed Culinary Administrator (CCA)
Certifi ed Secondary Culinary Educator (CSCE)
Certifi ed Culinary Educator (CCE)
Photo courtesy of Eric Futran/ChefShots
86
Part 2
Culinary Fundamentals
Controlling Growth of Bacteria
Now that you know how bacteria grow, what strategies
would you use to keep it from reproducing in
food? In general, creating an unfriendly envi-
ronment slows down bacterial growth or kills
them. Unfavorable conditions can be created
controlling any or all of the following
factors:by
❧
Food source.
High protein and other
potentially hazardous foods must be
handled carefully to limit contamination
from bacteria. Protein in particular is a
favored food source of bacteria.
❧
Water.
Removing water from food stops
bacterial growth. Foods with low water
content such crackers, beef jerky, and
raisins don’t support bacterial growth,
5-5. The amount of water available for
microbial growth in a product is called
water activity (a
w
). Bacteria are quite
sensitive to water activity and require a
high level for growth. The processes of
freeze-drying and dehydrating foods act
to lower the water activity and discourage
bacterial growth. If water is added back,
growth will occur once again.
❧
pH . The measure of acidity or alkalinity
of a substance is called the
pH. The pH is
measured on a scale of 1 to 14. Pure water
is neutral with a pH of 7. Something
is neutral when it is neither acidic nor
alkaline. A pH of 1 to 6 is acidic, with 1
being the most acidic. A pH of 8 to 14 is
alkaline, with 14 being most alkaline.
Bacteria remain active between a pH of
4.6 to 7. Most bacteria function best close
to a neutral pH. Therefore, adding acidic
ingredients such as vinegar, lime juice,
or lemon juice to foods will
bacterial growth and prevent spoilage.
Acids can help preserve food.
Botulism—A
Life and Death
Matter
Botulism is perhaps the deadliest
foodborne illness that foodservice will
encounter. The bacteria
Clostridium botulinum
is an anaerobic bacteria that causes an
intoxication. The toxin this bacteria produces
can be fatal even in small amounts. Botulism
result from consuming improperly canned
products. This explains why foodservice
operations are not permitted to can their own
food. Foodservice operations also are not
allowed to use home-canned foods. Never open
or taste any damaged or bulging cans.
SAFETY SAFETY
SAVVY
pH Values
The acidity or
alkalinity of an element
or compound is
measured using the pH
scale. It ranges from
0 to 14. Pure water is
neutral with a pH of 7.
Highly Acidic 0
1
2
3
4
5
6
Neutral 7
8
9
10
11
12
13
Highly Alkaline 14
Most foods are
neutral or slightly
acidic. As a point
of comparison, the
pH values of some
common foods are:
limes 1.8–2.0
vinegar 2.0–3.4
cranberry
juice 2.3–2.5
apples
yogurt
3.8–4.293.3–3.
tomatoes 4.2–4.3
beef 5.1–6.2
cabbage 5.4–6.0
chicken 6.2–6.4
milk 6.3–6.5
egg yolks 6.4
fi sh 6.6–6.8
distilled water 7.0
egg whites 7.0–9.0
baking soda 8.4
pH values derived from U.S. Food & Drug Administration Center for Food Safety
& Applied Nutrition, Foodborne pathogenic Microorganisms and Natural Toxins
Handbook
Science &
Technology
Acidic
Alkaline
6
Refresh and Expand Your Learning
Mix In
Math
reviews
math skills
commonly
used in
foodservice
g n g eral, cr
eating an unfriendly envi-
ronment slows down bacterial growth or kills
them. Unfavorable conditions can be created by
contr
olling any or all of
the follo
wing factors: ❧
Food source.
High prot
ein a
nd other
potentiall
y hazardous
foods must be
handl
ed ca
reful
ly to
limit contamination
from
bacteria.
Prote
in in particular is
a
favored food source
of bacteria.
❧
Water
. Remo
ving water from food stops
bacterial
growt
h. Foods
with
low
wa
ter
content such as crackers, beef
jerky, an
d
raisins don’t
sas
upport bacterial gro
wth,
5-5. The amount of water available for
microbi l
alled the
pH measured on a scale of 1 to 14
. is ne
utral with a pH
of 7. Some
is neutral
when
it is neither
aci alkaline. A pH
of 1
to 6 is ac
idi being
the most acidic.
A
pH of
alkal
ine, with 14 being
tthe
he mos
Bacteria remain active between
4.6 to 7. Most bacteria functi
on b to a neutral pH. The
refore, ad
din ingredients such as vinegar, l
or lemon juice
to foods will
discoimdiscourage
bacte
rial growth
and
prevent spo
Acids
can help preserve food.
Science & Technology
explores text content in
more depth
Industry Insights
give you a closer
look at the culinary
profession
s to make them easier to cook and eat
rocessing grains is ca ll ed milling.
ng was originally done by hand and still
ssome ome parts o f the world.
M achines do most o f the milling around
wo or ld. However, anima ls or running water
p ower tthe h e machines in underdeveloped
Cor Cor Cor Cor n n n
C orn is the onl y g rain native to the
A merica’s. It is a giant grass pl ant wit h no
k nown wild f orm still in exist ence. Corn is
ssecond econd onl y to rice in the tons produced world-
wi d e. Fres h corn, ca ll ed sweet corn, is d iscusse d
a s a vegeta ble in Ch apter 23. Corn is t h e on ly
g rain that is eaten as a fresh vegetable in the
Unite d tes.
Sweet corn use d as a vegetable is usua lly
not dried. Corn that is ground to make
grain s
P
M illi n
i s in s
M
th w
m ay p
Culture and Cuisine examines culinary
practices of other cultures
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Chapter 7 Safety in the Kitchen 119
Reading Graphs
A graph is a visual way to display a collection
of data. In foodservice, graphs are used to
communicate data relating to sales, labor hours,
customer satisfaction, work injury trends, and
much more. Two graphs commonly used are the
line and bar graphs. These graphs both have a
vertical and horizontal line.
The vertical line on the graph is called the Y
axis.
The horizontal line on the graph is called the
X axis.
Data is organized between the X and Y axes
differently for and bar
M i x I n M a t h M i x I n M a t h
Line Graph
A line graph displays data as a series of points
connected by a line.
Each point matches up with a value on both
the X and Y axis. Each axis should be labeled with
the unit that the value is measured in.
Bar Graph
A bar graph displays data as bars.
Draw line the top of the bar
to Y axis fi nd its value. The base of the bar
matches up the on X
Y axis
Dollars
in
Saless
Month
Jan. Feb. Mar.
$5,000
$7,500
$10,000
X axis
Number
of
customers
served
Day of week
Mon. Tue. Wed. Thurs.
50
75
100
Chapter 25 Starch Identifi cation 411
An outer cover called the hull or husk
protects most grain kernels. Once the hull
removed, the first part of the kernel—the
bran layer—is exposed. The bran layer is rich
fiber. The largest part of a grain kernel
is the endosperm. The endosperm is
a good source of carbohydrate (starch) and
plant protein. The smallest part of the grain
is germ. The germ is a good source of fat.
Processing or Milling Grains Man has eaten
grains for thousands of years. Early man prob-
ably gathered grains and possibly toasted or
boiled them to make them easier to eat. Many
methods have been developed to process
grains to make them easier to cook and eat..
Processing grains is called milling.
Milling was originally done by hand and still
in parts of the world.
Machines do most of the milling around
world. However, animals or running water
may power machines in underdeveloped
countries. Large industrial machines do most
of the milling in modern countries.
Grains can be milled in a number of ways.
There are four common processes. One or
more may be used when processing a grain.
❧ Cracking. Breaking open the hull of the
grain.
❧ Hulling. Removing the hull from the rest
of the grain.
❧ Pearling. Removing all or just part of the
hull, bran, and germ from the grain.
❧ Grinding. Reducing the grain to a meal or
powder. The finished product can range
from a coarse texture to a fine powder.
Cornn
Corn is the only grain native to the
America’s. It is a giant grass plant with no
known wild form still in existence. Corn is
only to rice in the tons produced world-
wide. Fresh corn, called sweet corn, is discussed
as a vegetable in Chapter 23. Corn is the only
grain that is eaten as a fresh vegetable in the
United States.Sta
Sweet corn used as a vegetable is usually
not dried. Corn that is ground to make
Mano and Matate
The mano and matate is used to grind corn
in many areas of Mexico and Central America.
The matate is a large stone on which the grain
is placed. The mano, a smaller stone tool, is
used to roll over the matate and grain to grind
the grain into powder. The hand-ground corn is
used to make many traditional dishes.
u ture & Culture &
Cuisine Cuisine
Corn and Lye
Native Americans taught European settlers
how to treat corn with lye. This process was
thought to make corn more digestible. It did
release the niacin that is normally not digestible.
Release of niacin helps prevent a vitamin
defi ciency disease called pellagra. This disease
was common in the southeastern United States
in the 1800s. Corn in that area was not treated
with lye. Pellagra was not common in the
southwestern United States because corn was
treated with lye in that area.
A SERVINGSERVING A
OF HISTORY
A
p rote c
iis s rem
br a n
iin n fi be
is ccalled a ll
a goo
plant
is tthe h e
Proce P P P P Pr Pr ro ro
g rain s
abl y g
b oi led
metho
grain s
M
iis
tthee
m
imagina Draw aan Dra Draw a Draw Dra Draw a a D n im im n im n iimaginary naa nar nar nary nar line ffrom ne f rom m th ro h e top e top p
s to fi nd o tthe o the o the o th o h Y Y axi axi xi s tto s s t d it d it it it d s val s alu u s e. Th e. T he e base base
up to the matche atche matche matche match matche tc s up s up s up tto s up t s up t s up t s up t o o vvaluee va value va val v on the on the on tthe the X axi X ax aaxis.s. s s.
ollars ars
in n
ales ales es
Month Month
Mar. Jan. Feb Jan. Feb . Ma . Ma Ma M a
$5,000 $5,000
$7 $ $7,500 $7,500
$10,000 $1 10,00
differently differ ently fo for liline li ne and ne and bar ggraphs. bar bar g ar g rap rap ra aphs. aphs.
to to to to o
m m m m
o
a a
72
Part 1
Introducing the Foodservice Industry
is three years. At the end of an apprentice-or
ship, the apprentice is tested to assure he
she is prepared to practice the trade.
The
American Culinary Federation
(ACF)
is the largest professional organiza-
tion for culinarians in the United States. The
US Department of Labor has charged the
ACF with the task of administering profes-
sional certification for cooks and chefs. Along
with structured on-the-job training, the
ACF requires classroom work in sanitation,
nutrition, and management. After successful
completion of the ACF apprenticeship, class-
work, and testing, the apprentice receives
the first level of professional certification as
a certified cook or pastry cook.
Certification
confirms that a culinarian possesses certain
knowledge, skill level, and experience, 4-7.
Culinary
Competition
Some people are motivated by competition.
For chefs who wish to test their abilities
against other professionals, there are many
opportunities for culinary competition. For most
chefs, the reason for competing is not for the
awards but for the learning experience. Culinary
competitions are a good way to keep skills
honed. Competitions al
so showcase culinary
innovations and promote professionalism.
Many professional competitions are
sanctioned by the American Culinary Federation
(ACF). The ACF standardizes rules, judging
criteria, and the qualifi cation of judges in
keeping with internationally recognized
standards. Culinary competitions may be staged
for individual competitors or for teams of chefs.
Industry Industry
Insights Insights
4-7
The American Culinary Federation offers 14
certifi cation designations.
Certifi
cation Levels for
Culinarians
Certifi ed Culinarian (CC)
Certifi ed Sous Chef (CSC)
Certifi ed Chef de Cuisine (CCC)
Certifi ed Executive Chef (CEC)
Certifi ed Master Chef (CMC)
Personal Certifi ed Chef (PCC)Chef
Personal Certifi ed Executive (PCEC)
Certifi ed Pastry Culinarian (CPC)
Certifi ed Working Pastry Chef (CWPC)
Certifi ed Executive Pastry Chef (CEPC)
Certifi ed Master Pastry Chef (CMPC)
Certifi ed Culinary Administrator (CCA)
Certifi ed Secondary Culinary Educator (CSCE)
Certifi ed Culinary Educator (CCE)
Photo courtesy of Eric Futran/ChefShots
86
Part 2
Culinary Fundamentals
Controlling Growth of Bacteria
Now that you know how bacteria grow, what strategies
would you use to keep it from reproducing in
food? In general, creating an unfriendly envi-
ronment slows down bacterial growth or kills
them. Unfavorable conditions can be created
controlling any or all of the following
factors:by
❧
Food source.
High protein and other
potentially hazardous foods must be
handled carefully to limit contamination
from bacteria. Protein in particular is a
favored food source of bacteria.
❧
Water.
Removing water from food stops
bacterial growth. Foods with low water
content such crackers, beef jerky, and
raisins don’t support bacterial growth,
5-5. The amount of water available for
microbial growth in a product is called
water activity (a
w
). Bacteria are quite
sensitive to water activity and require a
high level for growth. The processes of
freeze-drying and dehydrating foods act
to lower the water activity and discourage
bacterial growth. If water is added back,
growth will occur once again.
❧
pH . The measure of acidity or alkalinity
of a substance is called the
pH. The pH is
measured on a scale of 1 to 14. Pure water
is neutral with a pH of 7. Something
is neutral when it is neither acidic nor
alkaline. A pH of 1 to 6 is acidic, with 1
being the most acidic. A pH of 8 to 14 is
alkaline, with 14 being most alkaline.
Bacteria remain active between a pH of
4.6 to 7. Most bacteria function best close
to a neutral pH. Therefore, adding acidic
ingredients such as vinegar, lime juice,
or lemon juice to foods will
bacterial growth and prevent spoilage.
Acids can help preserve food.
Botulism—A
Life and Death
Matter
Botulism is perhaps the deadliest
foodborne illness that foodservice will
encounter. The bacteria
Clostridium botulinum
is an anaerobic bacteria that causes an
intoxication. The toxin this bacteria produces
can be fatal even in small amounts. Botulism
result from consuming improperly canned
products. This explains why foodservice
operations are not permitted to can their own
food. Foodservice operations also are not
allowed to use home-canned foods. Never open
or taste any damaged or bulging cans.
SAFETY SAFETY
SAVVY
pH Values
The acidity or
alkalinity of an element
or compound is
measured using the pH
scale. It ranges from
0 to 14. Pure water is
neutral with a pH of 7.
Highly Acidic 0
1
2
3
4
5
6
Neutral 7
8
9
10
11
12
13
Highly Alkaline 14
Most foods are
neutral or slightly
acidic. As a point
of comparison, the
pH values of some
common foods are:
limes 1.8–2.0
vinegar 2.0–3.4
cranberry
juice 2.3–2.5
apples
yogurt
3.8–4.293.3–3.
tomatoes 4.2–4.3
beef 5.1–6.2
cabbage 5.4–6.0
chicken 6.2–6.4
milk 6.3–6.5
egg yolks 6.4
fi sh 6.6–6.8
distilled water 7.0
egg whites 7.0–9.0
baking soda 8.4
pH values derived from U.S. Food & Drug Administration Center for Food Safety
& Applied Nutrition, Foodborne pathogenic Microorganisms and Natural Toxins
Handbook
Science &
Technology
Acidic
Alkaline
6
Refresh and Expand Your Learning
Mix In
Math
reviews
math skills
commonly
used in
foodservice
g n g eral, cr
eating an unfriendly envi-
ronment slows down bacterial growth or kills
them. Unfavorable conditions can be created by
contr
olling any or all of
the follo
wing factors: ❧
Food source.
High prot
ein a
nd other
potentiall
y hazardous
foods must be
handl
ed ca
reful
ly to
limit contamination
from
bacteria.
Prote
in in particular is
a
favored food source
of bacteria.
❧
Water
. Remo
ving water from food stops
bacterial
growt
h. Foods
with
low
wa
ter
content such as crackers, beef
jerky, an
d
raisins don’t
sas
upport bacterial gro
wth,
5-5. The amount of water available for
microbi l
alled the
pH measured on a scale of 1 to 14
. is ne
utral with a pH
of 7. Some
is neutral
when
it is neither
aci alkaline. A pH
of 1
to 6 is ac
idi being
the most acidic.
A
pH of
alkal
ine, with 14 being
tthe
he mos
Bacteria remain active between
4.6 to 7. Most bacteria functi
on b to a neutral pH. The
refore, ad
din ingredients such as vinegar, l
or lemon juice
to foods will
discoimdiscourage
bacte
rial growth
and
prevent spo
Acids
can help preserve food.
Science & Technology
explores text content in
more depth
Industry Insights
give you a closer
look at the culinary
profession
s to make them easier to cook and eat
rocessing grains is ca ll ed milling.
ng was originally done by hand and still
ssome ome parts o f the world.
M achines do most o f the milling around
wo or ld. However, anima ls or running water
p ower tthe h e machines in underdeveloped
Cor Cor Cor Cor n n n
C orn is the onl y g rain native to the
A merica’s. It is a giant grass pl ant wit h no
k nown wild f orm still in exist ence. Corn is
ssecond econd onl y to rice in the tons produced world-
wi d e. Fres h corn, ca ll ed sweet corn, is d iscusse d
a s a vegeta ble in Ch apter 23. Corn is t h e on ly
g rain that is eaten as a fresh vegetable in the
Unite d tes.
Sweet corn use d as a vegetable is usua lly
not dried. Corn that is ground to make
grain s
P
M illi n
i s in s
M
th w
m ay p
Culture and Cuisine examines culinary
practices of other cultures

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