Search this site
Embedded Files
Skip to main content
Skip to navigation
FSM 112
Kitchen Sanitation & Food Safety Guidelines
Home
Course Outline
Introduction to Cooking
Aims and Objectives, Purpose and Advantages of Cooking Food
The Kitchen Organization and Layout
Food Constituents
Occupational Safety & Hazards in Workplace
Reasons for Occupational and Health Standards
Hazards Identification and Risk Control
Types of Hazards in the Workplace
5S
HACCP
HACCP PRINCIPLES
Sanitation and Food Safety
Sanitation
Handwashing
Hygiene
Food & Utensils Storage Handling
Cleaning
Safety in the Kitchen (Workplace)
General Safety
Kitchen Accidents & Their Causes
Safety Practices for the Kitchen
Housekeeping
Food Safety Hazards
Sources of Food Hazards
Food Poisoning
Kitchen, Its Structure, Uses and Care
Kitchen Tools and Equipment
Knife Set
Measuring Tools
Strainers
Cook Wares
Kitchen Tools
Kitchen Equipment
Components
Kitchen equipment proper cleaning, use, and care
The Work Triangle
Concepts in "Mise en Place"
Mise en Place
Knife Skills
Cutting Techniques
Measuring Techniques
Measuring Liquid Ingredients
Measuring Dry Ingredients
Measuring by Weight
Mixing Techniques
Coating Techniques
The Principles of Cooking Food
Methods of Heat Transfer
Food Preparation Terms
Cooking Terms
Moist Heat Method
Dry Heat Method
Recipes
Culinary Terms
Evaluation Form
FSM 112
Concepts in "Mise en Place"
Mise en Place
Standardized Recipe
Knife Skill
s
BACK
Report abuse
Page details
Page updated
Report abuse
