teaches the why. It helps you understand why one technique works where another fails. It shows you the whole forest, builds the context, and helps you set strategy wherein self-education’s concerned theory prepares you to set a direction for your future education.

helps you acquire the specific techniques that become the tools of your trade. It sits much closer to your actual day-to-day work. There are some things you can only learn through doing and experiencing.

is any act other than washing with water and may include peeling, cutting, dicing, or cooking of a food item.

are foods that are typically produced for immediate consumption

they are essentially different stages of the same cooking process. Each method cook food by immersing it in a liquid, usually water or stock.

the art or practice of cooking.

in gastronomy is a specific food preparation, a "distinct article or variety of food", ready to eat, or be served.

Instructions for preparing a dish are called

done by heating the water to a low temperature (160˚- 180˚ F) where the liquid in the pan is hot but not bubbling at all, although some small bubbles may form at the bottom of the pot. It is usually used for very delicate food items such as eggs or fish.

done at hotter temperatures than poaching (185º-205ºF). Bubbles will form and gently rise to the surface of the pan, but the water is not at a full rolling boil. Its a method for preparing soups, stocks and starchy items such as potatoes.

another variation of boiling. For most application, it is a preliminary operation. In most household preparations, it means to cook partially and briefly in boiling water. The primary function of it is to inactive enzymes, expel intercellular gases and to reduce microbial load.

This is the method least is likely to be used in cooking because it can destroy some delicate foods with its active action and the high temperature would toughen some foods like meat, fish, and eggs.

works by boiling water continuously, causing it to vaporize, it carries heat to the nearby food, thus cooking the food. The food is kept separate contact into boiling water but has direct contact with the steam, resulting in a moist texture to the food.

combination cooking method that uses small, uniform pieces of meat that are totally immersed in liquid and slowly simmered. In this case, the food and the liquid are served together as one dish.

uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor

is a large, deep pan used for oven cooking, as well as the category of foods cooked in it.

process of cooking food at high pressure, employing water or a water-based cooking liquid, in a sealed vessel. High pressure limits boiling, and permits cooking temperatures well above 100 °C (212 °F) to be reached.

process where food is exposed to a source of high heat either from below or above (and usually in an oven). This form of heat brings foods to a much higher temperature than cooking with 'wet heat'. It also gives foods a brown crust or surface, which adds flavour.

the action or process of making something ready for use or service or of getting ready for some occasion, test, or duty: a state of being prepared: a preparatory act or measure: something that is prepared specifically: a medicinal substance made ready for use.

cooking by exposing food to direct radiant heat, either on a grill over live coals or below a gas burner or electric coil.

form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly.

uses the oven just like broiling, except food is surrounded with heat. Air moves around inside the oven, which bakes the food.

usually done in the oven, which allows the dry heat to circulate and evenly cook the food. Is different than baking because it usually requires a high temperature at the start of cooking so that you get a crisp, brown surface. After a brown surface is formed, lower the temperature until the food cooked reaches a safe internal temperature that you measure with a food thermometer

method of cooking food, that uses a small amount of oil or fat in a shallow pan over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking.

way to brown meat or fish quickly. To do, place the food in a hot skillet, under a broiler or in a very hot oven. The high heat keeps the food moist inside but creates a nice brown crust on the outside.

dry heat method of cooking, by relying on oil or fat as the heat transfer medium. The oil creates steam which helps cooks the meat while the exposed topside allows any steam to escape. Direct contact with the bottom of the pan creates greater browning and crisping.

cooking method in which food is submerged in hot fat, most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan.

agent which has the potential to cause harm to a vulnerable target. can be both natural and human induced.

possibility of something bad happening. It involves uncertainty about the effects/implications of an activity with respect to something that humans value (such as health, well-being, wealth, property or the environment), often focusing on negative, undesirable consequences.

Repetitive manual tasks can lead to

High temperatures and Phumidity can affect the health and comfort of kitchen workers and contribute to heat stress.

hazards include viruses, bacteria, insects, animals, etc., that can cause adverse health impacts. For example, mold, blood and other bodily fluids, harmful plants, sewage, dust and vermin.

are hazardous substances that can cause harm. These hazards can result in both health and physical impacts, such as skin irritation, respiratory system irritation, blindness, corrosion and explosions.

are environmental factors that can harm an employee without necessarily touching them, including heights, noise, radiation and pressure.

These are hazards that create unsafe working conditions. For example, exposed wires or a damaged carpet might result in a tripping hazard. These are sometimes included under the category of physical hazards.

are a result of physical factors that can result in musculoskeletal injuries. For example, a poor workstation setup in an office, poor posture and manual handling.

include those that can have an adverse effect on an employee’s mental health or wellbeing. For example, sexual harassment, victimisation, stress and workplace violence.

used for storing staples, such as a flour, sugar, coffee, tea

used for seasoning while cooking

used for keeping bread fresh

used for keeping cookies fresh

used to save space and prevent odor from spreading

used to cover dishes which do not have lids

used to keep vegetables crisp in the refrigerator

used to cover dishes which do not have lids or to wrap food to keep it from drying out.

used to store potatoes, onions and other vegetables and fruits which do not need to be refrigerated

It's the most effective control measure u can do when the hazard has been identified

If eliminating the risk is not practical what second step you can do