VIII The Culinary Professional
Part Two
Culinary Fundamentals
7 Sanitation Hazards 96
Importance of Safe Food Handling 98
Biological Hazards 99
Chemical Hazards 107
Physical Hazards 108
Food Allergens 109
8 Sanitation Procedures 112
Government’s Role in Food Safety 113
Time and Temperature Control 114
Cross-Contamination 118
Clean Versus Sanitary 119
Cleaning and Sanitizing the Entire
Kitchen 120
Personal Hygiene 125
Insect and Rodent Control 128
Waste Control 129
Hazard Analysis Critical Control Point 129
The Health Inspection 130
9 Safety in the Kitchen 134
The Safe Workplace 135
Dress for Safety 136
Kitchen Injuries 137
Fire Safety 144
Emergency Readiness Plans 149
10 Sustainability in the
Kitchen 152
Sustainability in Foodservice 153
Purchasing 154
Energy 159
Water 162
Waste 164
Social Considerations 168
11 Knives and Hand Tools
in the Professional
Kitchen 172
Knives 173
Sharpening Knives 177
Knife Storage and Safety 180
Hand Tools 182
12 Knife Skills 188
Preparing the Workstation 189
Using the Chef’s Knife 190
Basic Knife Cuts 192
Using the Boning Knife 195
Using the Paring Knife 196
Using the Slicer and Serrated Bread
Knife 197
13 Smallwares 200
Pots and Pans 201
Measuring Equipment 206
Straining Equipment 209
Cutting and Processing Equipment 212
Smallwares Storage 215
Kitchen Equipment Safety 215