Introduction to Cookery in B.Sc. Hotel & Hospitality Management Semester-1
1
B.Sc. In H&HA Semester-1
INTRODUCTION TO COOKERY
2
SCOPE
o
Cross-Contamination
o
Personal Hygiene
B.Sc. In H&HA Semester-1
INTRODUCTION TO COOKERY
Enter Your Signature Here
3
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CROSS-CONTAMINATION
Cross Contamination is the
basic reason, for the spoilage
of food.When an otherwise
safe food is loaded with
harmful substances mainly
micro-organisms due to
coming in contact with unsafe
food/surface such as
equipments,worktables or
hands,it is termed as Cross-
Contamination.
B.Sc. In H&HA Semester-1
INTRODUCTION TO COOKERY
4
Enter Your Signature Here
Why Personal Hygiene?
Most food borne diseases
are spread by the
unhygienic practices
adopted by food handlers.
B.Sc. In H&HA Semester-1
INTRODUCTION TO COOKERY
5
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Personal Hygiene
o
Diseases
o
Bathing
o
Brushing
o
Moustache/Beards
o
Hair
o
Dress
o
Hands
o
Shoes
o
Nails
o
Others
B.Sc. In H&HA Semester-1
INTRODUCTION TO COOKERY
6
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Personal Hygiene
o
Diseases
Do not work if suffering with
communicable diseases
o
Bathing
Bath daily.Twice if Possible
o
Brushing
Twice daily
o
Moustache/Beards
Clean Shaven,Better
otherwise properly trimmed
& Maintained
o
Hair
Properly trimmed,combed &
wear hairnets when handling
food
B.Sc. In H&HA Semester-1
INTRODUCTION TO COOKERY
7
Enter Your Signature Here
Personal Hygiene
o
Moustache/Beards
Clean Shaven,Better
otherwise properly trimmed
& Maintained
o
Hair
Properly trimmed,combed &
wear hairnets when handling
food
o
Nails
Keep your nails always
trimmed. Do not wear nail paint.
B.Sc. In H&HA Semester-1
INTRODUCTION TO COOKERY
8
Enter Your Signature Here
Personal Hygiene
o
Dress
Washed,neat & Clean, well-
ironed,should be well fitting
o
Shoes
Should be oxford,comfortable,of
proper size and should not bite the
toes
B.Sc. In H&HA Semester-1
INTRODUCTION TO COOKERY
9
Enter Your Signature Here
Personal Hygiene-Hands
Wash your hands and exposed part of your arms
before and during work,including
o
After eating, drinking & smoking.
o
After using washroom.
o
If you touch anything which may be
contaminated with bacteria.
o
After coughing and sneezing .
B.Sc. In H&HA Semester-1
INTRODUCTION TO COOKERY
10
Enter Your Signature Here
Personal Hygiene-Others
B.Sc. In H&HA Semester-1
INTRODUCTION TO COOKERY
o
Smoking, eating or chewing ,
during handling of food
o
Keep cuts and sores covered
with bandage.
o
Sitting on worktables.
o
Use gloves, tongs, pluckers &
other plating & serving gears
to keep the hand touch minimal
on food.
11
TASK
Divide The Class Into 4 Groups
1.Group_A-IMPORTANCE OF PERSONAL HYGIENE IN KITCHEN
Write & Explain to the class
2.Group_B-HAND HYGIENE IN KITCHEN
Write &
Explain to the class
3.Group_C-HYGIENIC ETIQUETTES IN KITCHEN
Write
& Explain to the class
4.GROUP_D_STANDARDS OF HYGIENE OF
HAIRS,DRESS,NAILS,BEARDS,MOUSTACHE,SHOES
Write & Explain to the class
B.Sc. In H&HA Semester-1
INTRODUCTION TO COOKERY
Enter Your Signature Here
This content covers the basics of cookery, focusing on key aspects such as cross-contamination and personal hygiene in the context of food preparation. It emphasizes the importance of maintaining hygiene standards to prevent foodborne illnesses in the hospitality industry, with guidelines on practices like proper grooming, attire, and cleanliness. The provided images illustrate the concepts discussed, offering a visual aid to reinforce learning.
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Presentation Transcript
B.Sc. IN HOTEL & HOSPITALITY MANAGEMENT SEMESTER-1 INTRODUCTION TO COOKERY Enter Your Name & Designation Here 1 B.Sc. In H&HA Semester-1 INTRODUCTION TO COOKERY
SCOPE o Cross-Contamination o Personal Hygiene B.Sc. In H&HA Semester-1 INTRODUCTION TO COOKERY Enter Your Signature Here 2
CROSS-CONTAMINATION Cross Contamination is the basic reason, for the spoilage of food.When an otherwise safe food is loaded with harmful substances micro-organisms coming in contact with unsafe food/surface equipments,worktables hands,it is termed as Cross- Contamination. B.Sc. In H&HA Semester-1 INTRODUCTION TO COOKERY mainly due to such as or Enter Your Signature Here 3
Why Personal Hygiene? Most food borne diseases are spread unhygienic adopted by food handlers. by practices the B.Sc. In H&HA Semester-1 INTRODUCTION TO COOKERY Enter Your Signature Here 4
Personal Hygiene o Diseases o Bathing o Brushing o Moustache/Beards o Hair o Dress o Hands o Shoes o Nails o Others B.Sc. In H&HA Semester-1 INTRODUCTION TO COOKERY Enter Your Signature Here 5
Personal Hygiene o Diseases o Bathing o Brushing o Moustache/Beards o Hair Properly trimmed,combed & wear hairnets when handling food Do not work if suffering with communicable diseases Bath daily.Twice if Possible Twice daily Clean Shaven,Better otherwise properly trimmed & Maintained B.Sc. In H&HA Semester-1 INTRODUCTION TO COOKERY Enter Your Signature Here 6
Personal Hygiene o Moustache/Beards o Hair Properly trimmed,combed & o Nails Keep your nails always trimmed. Do not wear nail paint. Clean Shaven,Better otherwise properly trimmed & Maintained wear hairnets when handling food B.Sc. In H&HA Semester-1 INTRODUCTION TO COOKERY Enter Your Signature Here 7
Personal Hygiene o Dress o Shoes Should be oxford,comfortable,of proper size and should not bite the toes Washed,neat & Clean, well- ironed,should be well fitting B.Sc. In H&HA Semester-1 INTRODUCTION TO COOKERY Enter Your Signature Here 8
Personal Hygiene-Hands Wash your hands and exposed part of your arms before and during work,including o After eating, drinking & smoking. o After using washroom. o If you touch anything which may be contaminated with bacteria. o After coughing and sneezing . B.Sc. In H&HA Semester-1 INTRODUCTION TO COOKERY Enter Your Signature Here 9
Personal Hygiene-Others o Smoking, eating or chewing , during handling of food o Keep cuts and sores covered with bandage. o Sitting on worktables. o Use gloves, tongs, pluckers & other plating & serving gears to keep the hand touch minimal on food. B.Sc. In H&HA Semester-1 INTRODUCTION TO COOKERY Enter Your Signature Here 10
TASK Divide The Class Into 4 Groups 1.Group_A-IMPORTANCE OF PERSONAL HYGIENE IN KITCHEN Write & Explain to the class 2.Group_B-HAND HYGIENE IN KITCHEN Write & Explain to the class 3.Group_C-HYGIENIC ETIQUETTES IN KITCHEN Write & Explain to the class 4.GROUP_D_STANDARDS OF HYGIENE OF HAIRS,DRESS,NAILS,BEARDS,MOUSTACHE,SHOES Write & Explain to the class B.Sc. In H&HA Semester-1 INTRODUCTION TO COOKERY Enter Your Signature Here 11
