Commercial Cookery: A Guide to Tools, Safety Measures, and Food Groups

This assignment provides a comprehensive overview of essential aspects of commercial cookery. It begins by identifying various tools used in a commercial kitchen, detailing their specific uses, such as measuring spoons, chef's knives, boning knives, and specialized tools like vegetable peelers and pastry brushes. The assignment also emphasizes the importance of color-coded chopping boards for preventing cross-contamination and outlines the appropriate colors for different food types, including raw meat, cooked meat, vegetables, and dairy. Furthermore, it identifies various kitchen equipment like bread rollers, saucepans, sieves, and baking ovens, explaining their functions. The document includes a matching exercise for vegetable cuts and their dimensions, and the appropriate tools for preparing specific dishes. It also discusses the Cryovac packaging technique, the importance of washing and sanitizing equipment, and correct temperature settings for cool rooms and freezers. The second part of the assignment details the job descriptions of various kitchen staff, including Chef de Cuisine, Sous Chef, Chef de Partie, and Commis Chef, and presents a kitchen brigade organization chart. It emphasizes the importance of teamwork in the kitchen and the negative consequences of poor collaboration. Finally, it classifies the major food groups, provides examples for each category, explains different types of heat transfer, and lists dry cooking methods, offering a comprehensive guide to commercial cookery essentials.

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Commercial Cookery
Name
Course
Professional
School
City
Date

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Part A
1. List the tools in your kit and a use for each.
Measuring spoons
Measuring spoons are used to measure smaller amounts of liquid or solid for cooking the
ingredients than the measuring cups.
Chef’s knife
It allows the chef’s to chop, mince, and slice without switching (Walsh, 2015)..
Flank and shoulder knife

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It is a type of boning knife that is excellent for creating flank steaks.
Bird beak:
It is used to peeling round fruit as well as garnishing a breeze.
Boning knife
It is used to boning out a roast when it has been cooked partially.
Paring knife
It is used to used to remove corn from the cob, break up heads of the lettuce, cabbage, peel
fruit or the vegetables. The clip point is used to eyeing the potatoes, seeding and pitting.
Slicers and carvers

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It is used to carve rounds, boneless, roasts, pot roasts and standing the rib roasts.
Serrated knife
This is a tool that cuts through tomatoes like charm and does double duty on the bread and
tough-skinned vegetables such as squash.
Whisk:
This is a cooking utensil which could be used to blend ingredients smooth or incorporate air
into the mixture.
Wooden spoon:

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This is a spoon that is used for stirring sauces and for mixing the ingredients.
Tongs
This is a type of tool that is used to grip and lift objects instead of holding them directly with
the hands.
Honing/ sharpening ceramic Rod
This is a tool which is used to keep the edges of the knife blades straight to maintain a sharp
edge after each use.
Vegetable peeler

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It is used to peel the potatoes, carrots or any other vegetables.
Carrot peeler
It is used to peel the carrot.
Scale
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It is used to measure the weight of the ingredients and other foods.
Towels:

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These are used for drying the dishes, wiping up spills, dusting, and regular cleaning.
Pastry brush
It is a basting brush which is a cooking utensil used to spread butter, glaze on the food or
spread oil.
Ladle
It is a very large, long handled spoon which is used for serving liquid dishes like the stews,
sauces as well as soups (Walsh, 2015)..
Draining spoon

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It is a spoon used for retrieving items from cooking liquid while preserving the liquid in the
pot.
Spatula
It is an hand held tool which is used to lift or flip food items during the cooking such as the
pancakes and the fillets.
Floor rod
It is used to sieve the floor.
Utensils bag

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It is used to store utensils as one travels. Used for the chefs to carry their apparatus.
Sponges
It is used to clean the utensils.
2. a) where are there different color-coded chopping boards used in the kitchen?
The color-coded chopping board keeps track of the kind of cutting boards which are reserved for
various types of foods so that one may not likely cut lettuce on the same board just used for
prepping raw poultry (Walsh, 2015).. The colored ones help the employees to quickly identify
which are the chopping boards to be used for specific group of food.
b. different colors and the food they are used for:
Color Use
Yellow For the cooked meat
White Use for the bakery and the dairy products
Red Use for the raw meat

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Blue Raw fish
Green Used for the salad, fruit as well as fresh
vegetables
Brown For the root vegetables
3. Identify the following kinds of equipment and their use in the kitchen.
Bread roller
It is used to make roll out various dough when making food such as bread.
Sauce pan:
Useful in cooking of soups, pastas or the sauces
Sieve

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Used to strain liquid such as boiling water or sift dry ingredients such as the flour.
Electric mixer:
This helps to mix the ingredients.
Cooking pot:
It is used to boil liquids such as water.
Baking oven:

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Used to make bread for the large quantity
Dish water
It is used to clean the utensils in the kitchen
Cooker:

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It is used to cook various types of food.
Dish drainer:
It helps to drain the utensils after cleaning them
Frying pan:

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It is used for frying, searing, and browning of the food.
Openers
It is used to open bottles with liquids
Question 4: Match the correct dimension to cut of vegetable by drawing a line from Column A
to Column B
Column A Column B

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Cut of vegetable Dimension
Jardiniere 40*2*2 mm
Paysanne 2*2*2 mm
Macedoine 5*5*25 mm
Julienne 10*10*2 mm
Brunoise 5*5*5 mm
Question 5: piece of equipment or knife used to make each of the following:
a) Roux bird knife
b) Croutons Serrated knife
c) Duxelle spatula
d) Clarified Honing
e) Deboning poultry chef’s knife
f) Tomato Concasse draining spoon
g) Darne frank and shoulder knife
h) Thinley sliced potatoes vegetable peeler
i) To spread icing on a cake spatula
j) Puree soup wooden spoon
6. Explain the term Cryovac and what it is used?
It is the food packaging division of the sealed Air. It is a cooking technique which utilizes the
airtight plastic bags which are combined with the long cook times (Zucchi, Tefal 2015).
7. Why is it important to wash and sanitize equipment each time it is used?

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Washing and sanitizing can prevent the spread of the germs. When the equipment are cleaned
there is removal of dirt from the food preparation surfaces.
8. At which temperature the following should be?
a. cool room 8°-15°C
b. Freezer -10 to -20°F
9. How would you find out, which is the correct cleaning chemical for a given task?
One can find out through identifying the cleaning products what they are designed for and how
to get the best from them before one utilizes. In case one is using cleaning products which are
not chlorine-based, it is important to read the information from the manufacturer in order to
check the effectiveness of the product.
10. At what temperature should the rinse cycle on the dishwasher be set in order to sanitize?
The sanitizing rinse need to be set at least 180oF (82oC).
Part B
Job description of the following
Chef de cuisine
Reports to Executive Chef and Executive Chef de Cuisine. Serves as the restaurant outlet chef
responsible for all the supervision, operation as well as training (Walsh, 2015). They also create
quality of the product and plating all the foods that are served from the kitchen.
Sous chef

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Responsible for the planning as well as directing food preparation in the kitchen. This could
entail large degree of the supervising other workers in the kitchen and also keeping an eye out of
the problems which arise in the kitchen and they seize control of the situation (Walsh, 2015).
Chef de Parlie
They oversee the section of the kitchen such as the pastry, fish, sauces, butchery as well as
vegetables.
Commis Chef
This is an individual who is first rung of the ladder to become a great chef. They are responsible
for food preparation work as well as basic cooking under the supervision of the chef de partie.
2. Organization chart of a kitchen brigade demonstrating line of command.
Figure: Kitchen bridge (Walsh, 2015).

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3. What could happen if one did not demonstrate good team work with kitchen and food
service staff.
Teamwork within the kitchen is important. It is an environment in which you do not work as a
team together efficiently, success becomes impossible to attain (Zucchi, Tefal 2015). To be in a
position of working as a team it is important to understand how each team member works within
the group. in this report it will demonstrate what happens when one does not demonstrate good
team work in the kitchen and service staff.
In case there is there is no team work and there is conflicting personalities of the staff and have
the difficult to work together in the kitchen, the effectiveness of that particular team suffers.
When this happens there is poor coordination and the customer orders may not be met (Zucchi,
Tefal 2015). The kitchen is a crucial part in any restaurant and when the members of the staff do
not cooperate there could be chaos. Wrong customer orders are placed, and wrong menu are
prepared.
On the part where there is no team work with service staff is situation that occurs where the
customer would always complain about the workers bickering with one another and there would
be incorrect orders which will presented to them.
Conclusion
Effective teamwork and good routine in the kitchen ensures that there are no delays and the
quality of the food is of high standards. To work as an effective team the staff should work
together which includes the front to house, the service staff and the kitchen staff.
4. What are the major classifications for the major food groups and examples?

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The key to eating well would be to enjoy various nutritious foods from each of the five major
food groups. These food groups usually make up a guide to the healthy eating (Zucchi, Tefal
2015). The foods are usually grouped together since they offer similar amounts of the major
nutrients of that given group. For example, the major key nutrients of milk, cheese as well as
alternatives food groups entails products such as protein, and calcium, while the fruits are good
source of vitamins. In this small report it will highlights the major groups and examples of the
foods.
Fruits
The food group that encompasses wide range of fruits and fruit products and also includes the
dried and canned fruit.
Vegetables
They comprise all alary of the fresh vegetables as well as the vegetable products.
Grains
It is comprised of two subgroups these are whole grains and the refined grains. Whole grains
include oats, and brown rice, while the refined grains include crackers, grits as well as the
traditional pasta.
Proteins foods
These include food such as fish, eggs, seeds, poultry and the soy products and beans. Protein
food provide overall nutritional quality to the diet.
Dairy

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It is essentially comprised of the dairy products which have a high level of the calcium. They
comprise all types of yogurt, cheese as well as liquid milk products which is part of the dairy
products.
Conclusion
In the report it has provide the major food groups which exists these are; dairy foods, grains,
fruits, vegetables and the protein food. In the report each of these categories have been given an
example of a product.
b. Give 3 examples of each of the following categories of food.
a) Crustacean- they are krill, crayfish and lobsters
b) Citrus fruit- sweet oranges, limes, and mandarins
c) Legume vegetable-scarlet runner bean, string bean and soybeans
d) Mollusc-cuttlefish, Gastropods, and Bivalvia
e) Tropic fruit- mangoes, papayas and pineapples
c. Explain each of 3 types of heat transfer and examples.
Conduction: process of heat which is transferred between objects through the direct contact. An
example is touching burner on stove, grilling steak and the pork chops.
Convection: This combines the conduction heat transfer as well as circulation to force the
molecules in the air in order to move from the warmer areas to the cooler ones. Example, water
coming to boil or stirring liquid in the pot.
Radiation: Process where the heat as well as the light waves strike and penetrate the food. For
example; lying in the sun to get warm, and heating up dinner in microwave.

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d) Dry methods of cooking.
Grilling: The method that involve applying dry heat to the surface of the food.
Broiling: It is similar to grilling and it can be achieved in the oven.
Roasting: The method utilizes dry heat where hot air envelops the food. The cooking is evenly
to all the side with at least temperature of 150oC.
e) Wet methods of cooking.
Poaching: It is the lowest temperature method. It produces an environment that is calm enough to
the delicate foods (Zucchi, Tefal 2015).
Simmering: It is a common temperature range since it is balanced. The method is useful to
promote flavor release in the meats, and soups.
Column A Column B
Crumbed chicken Boiling

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Fish in batter Stewing
T-bone steak Steaming
Lamb stew roasting
Chinese dumplings poaching
Chicken breast simmering
Minestrone soup Baking
Leg of lamb shallow frying
Stuffed eggplant Deep frying
Bread roll Grilling
Where to find up to date information about food, menus and nutrition?
 Healthy dining finder
 MenuCal- This is web based software which is easy to use, offer flexibility with the
multiple users and recipes.
 Healthy eating plate and healthy eating pyramid-this is a nutrition source. Example they
provide dietary information that is available today.
 Food variety and healthy diet- better health channel. For example group the food with
similar key nutrients such as yoghurt, cheese and alternative groups.
If wanted to be green in kitchen and environmentally responsible, what are things you can
do?

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 Washing the dishes in the green way:
 Cooking smart: Instead of firing up full size oven to cook small dishes, utilize the toaster
oven.
 When shopping bring your own shopping bag: do not advocate the plastic bag or plastic
but use the canvas reusable bag.
 Buy products that have less packaging: The less packaging the less garbage one creates.
Assessment 3: Practical
Part A
Recipe for dish prepared in kitchen with eight ingredients
Simple chicken curry Ingredients:
1. Onions- they are in 45-55o F
2. Garlic cloves- the storage is between three to 5 months with 60oF
3. Vegetable oil the oil used is canola oil that can be used for duration of 4 months.
4. Chopped tomatoes- they are held best in the dry storage area
5. Curry powder-it is humidity sensitive and stored at the moisture level that is enough.
6. Ground ginger- conditions are not ideal and the optimal condition for fresher received
one are 13oC. Storage is at dark cupboard.
7. Chicken thigh- the receiving condition is at 175oC and the storage condition that is ideal
is at 0-5oC.
8. Natural yoghurt-it is ideal received at the temperature of 50oC.
2. List point that supplier should comply with before order from them.

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1. price
2. Service
3. Quality
Part B
Delivery A
The receiving clerks usually audit and inspects on the order for any damages immediately, they
align them based in terms of perish ability then the customer is notified and the shipper in case of
any issue (Walsh, 2015).
Hygiene procedures
Providing separate working area, storage facilities and provide staff who could handle the raw
foods and they know how to avoid the cross contamination.
Delivery C
On it would entails checking on any contaminated products which are separated from the rest of
them.
Hygiene procedures
It would entail cleaning the products in case there are ones that are dirty then they are stored in
the freezers to prevent them getting bad (Zucchi, Tefal 2015).
Delivery B

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It would entail separating on the contaminated products and separating them from the rest and
then arranging them best on the most perishable one such as the frozen chicken (Zucchi, Tefal
2015).
Hygiene procedures
Effective cleaning in order to get rid of the bacteria on hands, equipment as well as the surfaces.
Clean and disinfect the food areas and the equipment.
Question 2
List five types of food storage and temperature
 Sea, fresh meat and poultry food 4°C
 Refrigerating 5o C
 General food storage 23o C
 Cooking food and reheating food 75O C
 freezing food -20o C
 Dry food 10°C to 15°C
Question 3
List five possible discrepancies that could occur with food deliveries
 Inaccuracy in recording
 human error
 incorrect identification
 incorrect location
 stock loss due to theft

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Question 4: correct procedure when you notice discrepancy with the food delivery?
 Re-count the stock which is in question: this is the first step in case the numbers are not
matching up
 Check the stop if it exists in another location: in case a large number of item appears to
be missing, it is important to double check they are in another part of store room.
 Making sure that the correct unit of measurement was utilized: all individuals who are
participating in the count need to be trained.
 Verification that the product identification number is correct: it is important to check that
the description in the inventory management system matches the product which it is
being counted.
 Ensuring that the product does not match for the mistaken product: it is a common error
in the stock takes and when counting staff might not realize variation in size or color.
Part c
Research and explain the following terminology:
1 MSDS
A material safety data sheet is a document that has information on storage, use and handling
emergency procedures associated to the risks of the material
2 Delivery docket
This is a written document going along with the goods shipped listing the quantity and the
description of the goods delivered.
3 credit note

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This is a receipt issued to a buyer by a supplier notifying the buyer that a given amount has been
credited in their account due to certain error that occurred
4 FIFO
First in first out means that goods are sold in the sequential order in which they were bought.
5. Bin card
This is a document that shows the stock balance in a stock room.
6. Statement
A statement is a document that summarizes all the billings giving the total amount due.
7. invoice- Non agreement commercial instrument that is issued by the seller to the buyer.
8. Purchase specification- a detailed specification features that are measurable that are desired in
an item (Zucchi, Tefal 2015)..
9. Par stock- the standard way in determing the minimum level of the supplies in order to meet
the demand of a hotel.
Stock take- the physical counting as well as verification of the items in a store or a warehouse
(Zucchi, Tefal 2015).
References
Walsh, S. and Walsh, C., 2015. Commercial cookery. Pearson Higher Education AU.

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Zucchi, G., Tefal SA, 2015. Handle for cooking utensils and apparatus. U.S. Patent Application
29/510,840.