Commercial Cooking Learning Module 130713090917 Phpapp01
Commercial Cooking Learning Module 130713090917 Phpapp01
Commercial Cooking Learning Module 130713090917 Phpapp01
Module
COMMERCIAL COOKING
EXPLORATORY COURSE Grades 7 and Grade 8
TABLE OF CONTENTS
Page
What is this Module About ? ............................................................................................................... 2
LESSON 1 - Use and maintain kitchen tools and equipment .............................................................. 5-31
NATIONAL CERTIFICATE (NC) is a certification issued to individuals who achieved all the required units of competency for a national qualification as
defined under the Training Regulations. NCs are aligned to specific levels within the PTQF. (TESDA Board Resolution No. 2004-13, Training
Regulations Framework)
NATIONAL CERTIFICATE LEVEL refers to the four (4) qualification levels defined in the Philippine TVET Qualifications Framework (PTQF) where the
worker with:
a. NC I performs a routine and predictable tasks; has little judgment; and, works under supervision;
b. NC II performs prescribe range of functions involving known routines and procedures; has limited choice and complexity of functions, and
has little accountability;
Learning Outcomes
Performance Standards
Materials
References
Definition of Terms
What Do You Already Know?
(Pretest)
What Do You Need to Know?
( Information Sheet)
How Much Have You Learned?
( Self-check)
How Do You Apply What You Learned?
(Activity Sheet /Operation Sheet /Job Sheet)
How Well Did You Perform? ( Scoring Rubric )
What is your Score?
How Do You Extend Your Learning?
(Assignment)
To get the most from this Module, you need to do the following:
Begin by reading and understanding the Learning Outcome/s and Performance Standards .
These tell you what you should know and be able to do at the end of this Module.
Find out what you already know by taking the Pretest then check your answer against the
Answer Key. If you get 99 to 100% of the items correctly, you may proceed to the next
Lesson. This means that you need not go through the Lesson because you already know what
it is about. If you failed to get 99 to 100% correctly, go through the Lesson again and review
especially those items which you failed to get.
Do the required Learning Activities. They begin with one or more Information Sheets. An
Information Sheet contains important notes or basic information that you need to know.
After reading the Information Sheet , test yourself on how much you learned by means of the
Self-check. Refer to the Answer Key for correction. Do not hesitate to go back to the
Information Sheet when you do not get all test items correctly. This will ensure your mastery
of basic information.
It is not enough that you acquire content or information. You must be able to demonstrate
what you learned by doing what the Activity / Operation /Job Sheet
directs you to do. In other words, you must be able to apply what you have learned in real
life.
How well did you perform? Accomplish the Scoring Rubrics.
Each Lesson also provides you with references and definition of key terms for your guide. They can be
of great help . Use them fully.
m'
If you have questions, dont hesitate to ask your teacher for assistance.
LESSON 1
Use and maintsin Kite hen tools and Equipment
LEARNING OUTCOMES:
At the end of this Lesson you are expected to do
the following:
Definition of Terms
Cleaning
Disinfectan
Exterminate
Filth
frames of iron bars for holding fuel while it burns the state of being infested
Grates
as with parasites or vermin a room especially set apart and containing the
Infestation
Kitchen
Parts
per
(PPM)
million
body fluids, etc. Parts per million is the mass ratio between the pollutant
component and the solution. Usually describes the concentration of
something in water or soil. One ppm is equivalent to
Sanitizing
Stack
Pretest LO 1
Direction: Identify the word/s that best describes the following statements. Write your answer
on a separate sheet of paper.
1. It is the most popular, lightweight, attractive and less expensive materials of kitchen
utensils and equipment.
2. A more complicated tool that may refer to a small electrical appliance.
3. A kitchen tool which is specifically designed for pulping garlic for cooking.
4. It is used to grate, shred, slice and separate foods.
5. A must for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a
roast or turkey often referred to as cook's or chef's tools.
6. It is used to measure solids and dry ingredients.
7. These are used to measure smaller quantities of ingredients
K to 12 Basic Education Curriculum
Technology and Livelihood Education - Commercial Cooking
8. A rubber or silicone tools to blend or scrape the food from the bowl
9. A special coating applied to the inside of some aluminum or steel pots and pans that helps
food from not sticking to the pan.
10. A kitchen essentials used for creaming, stirring, and mixing that made of a hard wood.
------------------------------------------------------------------------------------------------ \
Read the Information Sheet 1.1 very well then find out how much you can remember and how much
you learned by doing Self-check 1.1.
Glass is good for baking but not practical on top or surface cooking. Great care is needed to
make sure for long shelf life.
Cast Iron is sturdy but must be kept seasoned to avoid rust. Salad oil with no salt or
shortening can be rub inside and out and dry. Wash with soap (not detergent) before using.
Ceramic and heat-proof glass is used especially for baking dishes, casseroles, and measuring
cups. Glass and ceramic conduct the heat slowly and evenly. Many of these baking dishes are
decorated and can go from stove or oven to the dining table.
Teflon is a special coating applied to the inside of some aluminum or steel pots and pans. It
helps food from not sticking to the pan. It is easier to wash and clean, however, take care not to
scratch the Teflon coating with sharp instrument such as knife or fork. Use wooden or plastic spatula
to turn or mix food inside.
Plastic and Hard Rubber are used for cutting and chopping boards, table tops, bowls, trays,
garbage pails and canisters. They are much less dulling to knives than metal and more sanitary than
wood. Plastics are greatly durable and cheap but may not last long.
Cooking Utensils List That Every Kitchen Needs
5. Dredgers - used to shake flour, salt, and pepper on meat, poultry, and fish.
6. Double boiler - used when temperatures must be kept below boiling, such as for egg sauces,
puddings, and to keep foods warm without overcooking.
7.
8.
9.
Funnels - used to fill jars, made of various sizes of stainless steel, aluminum, or of
plastic
10. Garlic Press is a kitchen tool which is specifically
designed for the purpose of pulping garlic for cooking.
10
Measuring Cup for Dry Ingredients - is used to measure solids and dry ingredients,
such as flour, fat and sugar. It is commonly made of aluminum or stainless material.
Sizes range from 1, 1 /4, % and % (nested cups) to one gallon. There are cups made of
plastic and come in different colors, but could only be used for cold ingredients. They
could warp, causing inaccurate measure.
Measuring Cup for Liquid Ingredients - commonly made up of heat-proof glass and
transparent so that liquid can be seen. Quantity of measure of liquid ingredient is
different in a dry measuring cup.
Portion scales - used to weigh serving portions from one ounce to one pound
Scoops or dippers - used to measure serving of soft foods, such as fillings, ice
cream, and mashed potato.
Spoons come in variety of sizes, shapes, materials and colors. These are used to
measure smaller quantities of ingredients called for in the recipe like: 1 tablespoon of
butter or % teaspoon of salt.
Household Scales are used to weigh large quantity of ingredients in kilos, commonly
11
18.
Rotary eggbeater - used for beating small amount of eggs or batter. The beaters
should be made up of stainless steel, and gear driven for ease in rotating
19. Scraper- a rubber or silicone tools to blend or scrape the
food from the bowl; metal, silicone or plastic egg turners
or flippers
12
Paring knife - used to core, peel, and section fruits and vegetables. Blades are short, concave
with hollow ground.
24. Spoons - solid, slotted, or perforated. Made of stainless steel or plastic, the solid ones
are used to spoon liquids over foods and to lift foods, including the liquid out of the pot
25.
Temperature Scales - used to measure heat
intensity. Different thermometers are used for different
purposes in food preparation - for meat, candy or deep-fat
frying. Other small thermometers are hanged or stand in
ovens or refrigerators to check the accuracy of the
equipments thermostat.
26. Two-tine fork - used to hold meats while slicing, and to turn so
browning or cooking Made of stainless steel and with heat-proof handle.
Equipment
More complicated tools are called equipment. They may refer to a small electrical appliance,
such as a mixer, or a large, expensive, power-operated appliance such a range or a refrigerator.
Equipment like range, ovens, refrigerators (conventional, convection and microwave) are
mandatory pieces in the kitchen or in any food establishment.
13
Microwave Ovens have greatly increased their use in the food industry. Foods can be prepared ahead
of time, frozen or refrigerated during the slack periods, and cooked or heated quickly in microwave
ovens
14
Direction: On the third column draw a star if the statement/s in column A match with column B
and if not write the correct word/s that best describe the statement/s .
A
B
Aluminum
and
equipment,
but
is
more
expensive.
Glass
Colander
Scraper
Flippper
Measuring Cup for Liquid Ingredients
Serving spoons
Pastry blender
Temperature scales
15
On your notebook list down all the utensils and equipment you can find in your kitchen. Identify the
materials of your kitchen tools and equipment. Follow the format below
KITCHEN UTENSILS
MATERIAL
1.
2.
3.
4.
5.
Role Playing
The class willl be divided into 5 groups.
Each group will prepare a short skit demonstrating the proper use of kitchen utensils.
16
Score/Rate
Demonstrated and identified 15 kitchen utensils
100
95
90
85
80
17
LEARNING OUTCOME 2
Maintain kitchen tools, equipment and working area
v.
PERFORMANCE STANDARDS
Chemicals are selected and used for cleaning and/or sanitizing kitchen
equipment and utensils
Equipment and/or utensils are cleaned and/or sanitized safely and according to
manufacturers instructions
Cleaning equipment are stored safely in the designated position and area
Cleaning agents
Chemical sanitizers
Cleaning tools
18
Pretest LO 2
Approved
chemical sanitizers
8-10
II-
19
Solvent cleaners - Use periodically on surfaces where grease has burned on. Solvent cleaners
are often called degreasers.
3. Acid cleaners -- Use periodically on mineral deposits and other soils that detergents cannot
remove. These cleaners are often used to remove scale in ware washing machines and steam
tables.
4. Abrasive cleaners -- Use these cleaners to remove heavy accumulations of soil that are
difficult to remove with detergents. Some abrasive cleaners also disinfect. Clean food-contact
surfaces that are used to prepare potentially hazardous foods as needed throughout the day
but no less than every four hours. If they are not properly cleaned, food that comes into
contact with these surfaces could become contaminated.
Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are commonly used as
a method for sanitizing in a restaurant; radiation rarely is. The item to be sanitized must first be
washed properly before it can be properly sanitized. Some chemical sanitizers, such as chlorine and
iodine, react with food and soil and so will be less effective on a surface that has not been properly
cleaned.
Sanitizing Methods
1. Heat. There are three methods of using heat to sanitize surfaces - steam, hot water, and hot
air. Hot water is the most common method used in restaurants. If hot water is used in the
third compartment of a three-compartment sink, it must be at least 171oF (77oC). If a hightemperature ware washing machine is used to sanitize cleaned dishes, the final sanitizing
rinse must be at least 180oF (82oC). For stationary rack, single temperature machines, it
must be at least 165oF (74oC). Cleaned items must be exposed to these temperatures for at
least 30 seconds.
2.
Chemicals. Chemicals that are approved sanitizers are chlorine, iodine, and quaternary
ammonium. Different factors influence the effectiveness of chemical sanitizers. The three
factors that must be considered are:
Concentration -- The presence of too little sanitizer will result in an inadequate reduction
of harmful microorganisms. Too much can be toxic.
Temperature -- Generally chemical sanitizers work best in water that is between
55oF(13oC) and 120oF (49oC).
Contact time -- In order for the sanitizer to kill harmful microorganisms, the cleaned item
must be in contact with the sanitizer (either heat or approved chemical) for the
recommended length of time.
20
Sanitizer Testing
Every restaurant must have the appropriate testing kit to measure chemical sanitizer
concentrations. To accurately test the strength of a sanitizing solution, one must first determine which
chemical is being used -- chlorine, iodine, or quaternary ammonium. Test kits are not interchangeable
so check with your chemical supplier to be certain that you are using the correct kit. The appropriate
test kit must then be used throughout the day to measure chemical sanitizer concentrations.
Concentration
Chlorine
50 ppm in water
between 75
and100oF
Contact
Time
Advantage
Disadvantage
7 seconds
Effective on a wide
variety of bacteria;
highly effective; not
affected by hard water;
generally inexpensive
Iodine
12.5-25 ppm in 30
seconds
water that is at
least 75oF
Effectiveness decreases
greatly with an increase in
pH (most active at pH 3.0;
very low acting at pH 7.0);
should not be used in water
that is at 120oF or hotter;
and might discolor
equipment and surfaces.
Quaternary
Ammonium
Compouds
U to 200 ppm in 30
seconds
water that is at
least 75oF
Nontoxic, odorless,
colorless, noncorrosive,
nonirritating; stable to
heat and relatively
stable in the presence
of organic matter;
active over a wide pH
range
21
Advantage
Disadvantage
Chlorine
1.
1.
2.
Iodine
1.
2.
1.
2.
Quaternary
Ammonium
Compouds
1.
2.
1.
22
23
Self-Check 2.2
Put a check (V) mark if the statement is correct and an (X) mark if incorrect. Write your
answer on a separate sheet of paper.
1. Utensils need to be thoroughly washed in cold soapy water.
2. Follow the instructions on the sanitizers container carefully.
3. All utensils must then be thoroughly dried before they are re-used.
4. Cleaning will remove most of the dangerous bacteria present in the utensils.
5. Chemical sanitiser or very hot water were used in absence of dishwasher.
Refer to the Answer Key. What is your score?
Broom
Cleaning rags
Bucket
Instructions
1. Collect loose dust by sweeping the kitchen floor daily with a broom or static sweeper and wiping
down counter tops, tables and other surfaces with a cleaning rag. To remove sticky buildup, wipe
with a damp cleaning rag and wipe a damp mop over your kitchen floor.
2. Mix 1 gallon warm water in a bucket with 1/2 cup white vinegar and 1 tsp. dish soap. Dip your
mop into the bucket, wring the mop out and wipe across your kitchen floors. The diluted vinegar
solution makes it safe for any kitchen floor surface while still strong enough to clean and disinfect.
The dish soap assists in cutting through any food residue that may be on the kitchen floor. Let your
floor air dry after cleaning.
24
3.
4.
5.
Make an all-purpose cleaner in a spray bottle. Combine 3 cups warm water with 1/2 cup white
vinegar and 1 tsp. dish soap.
Spray this solution onto kitchen surfaces and wipe off with a damp cleaning rag. This works well
on any type of kitchen surface including cabinetry, sinks, tables, counters and any other area
that requires cleaning.
Fill a few bowls with about 1/2 cup each of baking soda. Place these around your kitchen to
absorb odor and keep the kitchen smelling fresh. Open windows to let fresh air circulate, which
is especially useful when cooking strong-smelling foods.
Arrange the following steps chronologically. Use A for the first step, B for second and so on.
Write your answer on a separate sheet of paper.
1.
Prepare diluted vinegar solution in a bucket. Dip your mop into the bucket, wring the mop
out and wipe across your kitchen floors.
2.
Spray all-purpose cleaner onto kitchen surfaces and wipe off with a damp cleaning rag.
3.
Collect loose dust by sweeping the kitchen floor daily with a broom or static sweeper and
wiping down surfaces with a cleaning rag.
4.
Fill a few bowls with about 1/2 cup each of baking soda. Place these around your kitchen to
absorb odor and keep the kitchen smelling fresh.
5.
25
PERFORMANCE STANDARDS
Cleaned equipment and utensils are stored or stacked safely and in the designated
place
Materials
Actual kitchen tools and equipment Storage room/storage cabinet Drawers
Pretest LO 3
Direction: Fill in the blanks with word or group of words to complete the sentences below.
1. After cooking the ingredients,
Use a damp __________ to wipe off all cake mix splatter from the mixer.
3.
Return electric mixers and other electronic equipment to their designated places.
26
4.
Make sure all wooden spoons and accessories are _____________ before storing.
5.
Proper storage and handling of cleaned and sanitized equipment and utensils is very
important to prevent __________________prior to use.
1.
After measuring and mixing ingredients, soak all used mixing bowls, spatulas, measuring
spoons and cups and mixer accessories in a tub of warm water (add a small amount of
dishwasher detergent to help start the cleaning). Drop soiled items in the soak as soon as
you are through using them. They will be easier to wash later on.
2.
Use a damp washcloth to wipe off all cake mix splatter from the mixer. While you're at it,
wipe off any stray spatter from the countertops and nearby areas. If necessary, finish off
with a dry dishcloth.
3.
Return electric mixers and other electronic equipment to their designated storage spaces.
4.
After cooking, soak used cake pans and muffin tins in warm water with dishwashing solution
to soften the baked-on or burnt food.
5.
Wash all used baking items and accessories by either handwashing or loading in a dishwasher
(if dishwasher-safe).
27
6.
Dry all baking tools and equipment by air-drying on a drying rack or wiping with a dry
dishcloth. Make sure all wooden spoons and accessories are dry before storing.
7.
Store all tools and equipment in their designated places. Put frequently used items in
conveniently accessible locations. Gather and secure electrical cords to prevent entanglement
or snagging.
8.
Proper Storage and Handling. Proper storage and handling of cleaned and sanitized
equipment and utensils is very important to prevent recontamination prior to use.
Cleaned and sanitized equipment and utensils must be:
stored on clean surfaces; and
handled to minimize contamination of food contact surface.
1.
Pretend it has a glass door on it and everyone is going to see what's inside from now on.
If your a contact-paper type of person, rip out the old and replace it with new. There are some
really cute ones out there lately; I've seen them at Target (please share in the comments
section if you have another good source).
6 . Think about what you reach for the most often and make sure it gets a position that's easy to
reach.
7. Arrange everything in a composition that makes you happy. You're on your way.
8 . Perhaps take a cabinet full of glasses and line them up by color. Make sure all of the fronts are
facing out and straight, Jeff Lewis-style.
9. Take a step back after one shelf is done.
28
Drawers shall be made of the same materials and kept clean. Full-lined drawers are not
acceptable, but the use of clean and removable towels for lining drawers is acceptable
6.
Below are pictures showing proper storage and stacking of tools, utensils and equipments.
29
30
31
Self-Check 1.1
Visit your school canteen. Observe how canteen staff store and stack kitchen tools and
equipment. Take note of your observation and make comments/suggestion on how to improve
their storing and stacking procedures.
ACCURACY (100%)
SCORING CRITERIA
32
REFERENCES
Mary Frey Ray. Evelyn Jon es Lewis. Explo ring Professional Cooking, Revised, Chas
A. Bennet Co., Inc., Peoria, Illinois 61614
33
_________________
(^LESSON2^) _______________________________
LEARNING OUTCOMES:
At the end of this Lesson you are expected to do the following:
VLO 1. Carry out measurements and calculations in a required task;
and LO 2. Calculate cost of production.
34
Pretest LO 1
I. Complete the table below
2 tablespoons
1 cup
8 fluid ounces
g
z
o
2 % fluid ounces
30 ml.
(1 ) fluid oz
(2 ) ml.
4 inches
220 g
85 ml
(4) teaspoon
iB
250 OF
II. Directions: Fill the blanks with the correct word or group of words that make the statement complete
and correct.
35
1.
measuring tools or
2. ___________________________________________________________________________________ Refrige
rators are operated by electricity. The unit that does the ______________________________ is
underneath the box behind the grill.
3.
4. Brown sugar is ______________ into the measuring cup before leveling off.
5.
U.S.
METRIC
2 tablespoons
1 fluid ounces
30 ml.
% cup
2 fluid ounces
60 ml,
3 fluid ounces
90 ml.
% cup
4 fluid ounces
125 ml.
5 fluid ounces
150 ml.
5 % fluid ounces
170 ml.
6 fluid ounces
185 ml.
7 fluid ounces
220 ml.
1 cup
8 fluid ounces
250 ml.
2 cups
500 ml.
% cup
36
2 % cups
20 fluid ounces
625 ml.
4 cups
1 liter
1/2 oz
15 g
% inch
5 mm
1 oz
30 g
% inch
1 cm
2 oz
60 g
% inch
2 cm
3 oz
90 g
1 inch
2.5 cm
4 oz (1/4 lb)
125 g
2 inches
5 cm
5 oz
155 g
2 % inches
6 cm
6 oz
185 g
3 % inches
8 cm
7 oz
220 g
4 inches
10 cm
8 oz (1/2 lb)
250 g
5 inches
12 cm
9 oz
280 g
6 inches
15 cm
10 oz
315 g
7 inches
18 cm
11 oz
345 g
8 inches
20 cm
12 oz (3/4 lb)
375g
9 inches
22 cm
13 oz
410 g
10 inches
25 cm
14 oz
440 g
11 inches
28 cm
15 oz
470 g
12 inches (1 foot)
30 cm
16 oz (l lb)
500 g
18 inches
46 cm
24 oz (1 % lbs)
750 g
32 oz (2 lbs)
1 kg
20 inches
50 cm
24 inches (2 feet)
61 cm
30 inches
77 cm
% cup
2 fluid ounces
60 ml
1/4/ teaspoon
1 ml
1/3 cup
2 % fluid ounces
85 ml
1/2 teaspoon
2.5 ml
% cup
4 fluid ounces
125 ml
1 teaspoon
5 ml
8 fluid ounces
250ml
1 tablespoon
15 ml
1 cup
OVEN TEMPERATURES
FAHRENHEIT (OF)
CELCIUS (OC)
TEMPERATURES
250
120
Very Slow
37
300
150
Slow
325-350
160-180
Moderately Slow
375-400
190-200
Moderate
425-450
220-230
Moderately Hot
475-500
250-260
Hot
Rice and flour. Fill the cup to overflowing, level-off with a spatula or with a straight- edged knife
Sifted flour. Most cake recipes call for sifted flour. In this case, sift flour 2 or 3 times. Spoon
into the cup overflowing, level off with a spatula.
Refined sugar. Sift sugar once to take out lumps, if any. Spoon into cup and level off with a
spatula. Do not pack or tap the sugar down.
38
Brown sugar. Pack into cup just enough to hold its shape when turned out off cup. Level off
with a spatula before emptying.
'
Level a measuring spoon with straight edge of a knife to measure small amounts of salt, pepper,
leavening agents or solid fats.
Liquid ingredients. liquid measuring cup -- a glass or plastic cup with graduated
markings on the side. Place the cup on a flat, level surface. Hold the cup firmly and
pour the desired amount or liquid into the cup.Lean over and view the liquid at eye
level to make sure it is the proper amount.
Check and calibrate
timers/thermometers, scales
and other measuring devices
according to manufacturers
manual before using.
Ingredients which measure by volume and by weight demand standardized measuring tools
and equipment.
Do not shake the dry measuring cup to level off dry ingredients.
It is easier to weigh fat, butter, margarine if bought in pre-measured sticks. If fat does not
come in pre-measured sticks, use a scale to weigh the needed amount.
Liquids should be poured into cup in desired level. Cup should stand on a flat surface.
Spring scales should be adjusted so that pointer is at zero (0). Place pan, bowl, or piece of
waxed paper on scale to hold ingredient to be measured.
When using balance scales, place the pan on the left-hand side of the balance and the pan
weight on the right-hand side. Add the required weights to the right-hand side and adjust the
beam on the bar so that the total is the weight needed.
39
Ranges, sometimes called stoves, provide heat for cooking on top and in the oven. The
controls for range heat must be accurate and easy to operate. Tools and utensils needed for
cooking on the range and work space should be within easy reach.
Learn to match the size of pan to the size of the unit and to select the right amount of heat
for the cooking job to be done.
In microwave cooking, time schedules must be followed exactly because every second is
important. The microwaves shut off automatically when the door is opened.
Refrigerators are operated by electricity. The unit that does the cooling is underneath the box
behind the grill.
Dishwashers are a great help if food is rinsed from dishes before stacking them. Follow the
plan for stacking as suggested in the direction by manufacturers manual.
Mixers are the most useful machines in commercial kitchens and even at home. It is good for
making salad dressings, sandwich fillings, for sauces, mashing potatoes, beat batter and
eggs. Attachments are also available to chop, whip, squeeze out juice, and make purees.
Coffee makers mostly are automatic, requiring only the measurement of coffee and water.
In preparing foods on the range or in the fryer, heat is transferred by conduction.
Analogy
1.
2.
1
% cup
ml 1/3 cup
1 oz
: 60
: ___ ml
30 g
% oz _
40
3. % inch %
5 mm
mm
inch
4.
1 teaspoon
% teaspoon
5 ml
_____ ml
5.
250 OF
120 OC
125
OF
OC
Read the Information Sheet 1.1 very well then find out how much you can remember
and how much you learned by doing Self-check 1.1.
How many times have you been ready to cook and found you were out of a certain
ingredient? Sometimes it is inconvenient to run out and purchase the necessary ingredient -it's easier
to use a similar product as a replacement. There are, however, several factors to consider when
substituting ingredients. Take into account differences in flavor, moisture, texture and weight.
Substitutions with an acid factor, such as molasses, need to be neutralized to avoid changes
in the flavor and texture of the product. Differences in sweetening and thickening power need
consideration in sugar and flour substitutions. To help avoid disappointments when substituting
ingredients, understand the physical and chemical properties of all ingredients. Measure accurately.
The following table gives substitutes that may be used to get a finished product similar to the
original.
The following abbreviations are used:
tsp = teaspoon
Tbsp = tablespoon
oz = ounce lb =
pound
41
Ingredient equivalents.
Ingredient
Amount
Substitutions
Allspice
1 tsp
1 tsp
- 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp cardamom.
Arrowroot, as thickener
1 Tbsp
1/4 tsp baking soda, 1/2 tsp cream of tartar and 1/4 tsp
cornstarch;
1/4 tsp baking soda plus 5/8 tsp cream of tartar;
1/4 tsp baking soda plus 1/2 cup buttermilk, sour milk or
yogurt (decrease liquid in recipe by 1/2 cup);
1/4 tsp baking soda, 1/2 Tbsp vinegar or lemon juice plus
sweet milk to make 1/2 cup (decrease liquid in recipe by 1/2
cup);
1/4 tsp baking soda plus 1/4 cup molasses (decrease liquid
in recipe by 1-2 Tbsp);
1 1/2 tsp phosphate or tartrate baking powder.
1 tsp
Brandy
1/4 cup
1/4-1/3 cup -
1 slice bread;
1/4 cup cracker crumbs;
2/3 cup rolled oats;
1 cup
Butter
1 cup
1 cup margarine;
7/8 to 1 cup hydrogenated shortening plus 1/2 tsp salt;
7/8 cup lard plus 1/2 tsp salt;
7/8 cup oil plus 1/2 tsp salt.
Catsup
1 cup
- 1 cup tomato sauce plus 1/2 cup sugar and 2 Tbsp vinegar (for
use in cooking).
Chili Sauce
1 cup
- 1 cup tomato sauce, 1/4 cup brown sugar, 2 Tbsp vinegar, 1/4
tsp cinnamon, and dash of ground cloves and allspice.
1 Tbsp
Chocolate,
unsweetened
1 oz
semisweet
1-2/3 oz
42
Chocolate chips,
semisweet, melted
Coconut, grated, dry
6 oz pkg (2/3
- 2 squares (2 oz) unsweetened chocolate, 2 Tbsp shortening
cup)
1 Tbsp
Coconut milk
1 cup
- 1 cup milk.
Coconut cream
1 cup
- 1 cup cream.
Cornstarch
1 Tbsp
Corn syrup
1 cup
Cracker crumbs
3/4 cup
Cream:
1 cup
1 cup
- 1/3 cup butter plus 3/4 cup milk (for baking only, will not
whip).
sour
1 cup
whipped cream
2 cups
- 1 cup chilled evaporated milk plus 1/2 tsp lemon juice, whipped
until stiff.
Cream of tartar
1/2 tsp
Dill, fresh
1 head
egg
Tbsp)
(3 -1/3 2 1/2 Tbsp dried, sifted eggs plus 2 1/2 Tbsp water;
3 1/3 Tbsp frozen egg yolks, thawed;
1/2 tsp baking powder, 1 Tbsp vinegar and 1 Tbsp liquid (in
baking);
1 egg in every 3 can be replaced with 1 Tbsp cornstarch in
baking;
Soften 1 Tbsp unflavored gelatin in 3 Tbsp cold water, add 3
tsp boiling water, cool and beat until frothy, add to recipe
(reduce other liquid by 2 Tbsp);
43
yolks
1 egg yolk (1 -1/3 2 Tbsp dried egg yolks plus 2 tsp water;
Tbsp)
Flour,
pastry
1 cup
cake
1 cup
white, allpurpose,
self-rising
1 cup
Garlic
1 clove, small-
- 1 cup all-purpose flour plus 1 1/4 tsp baking powder and 1/4
tsp salt.
Gelatin, flavored
Herbs, fresh
1 Tbsp
Honey
1 cup
- 1 1/4 cup sugar plus 1/4 cup liquid (use liquid called for in
recipe).
Horseradish, grated
1 Tbsp
44
fresh
Italian seasoning
1 tsp
- 1/4 tsp basil, 2/3 tsp dried parsley, and pinch oregano.
Lemon whole
1 lemon
juice
1 tsp
1 tsp
Lemon grass
1 Tbsp
Maple syrup
about 2 cups - Combine 2 cups sugar and 1 cup water, bring to clear boil;
take off heat; add 1/2 tsp maple flavoring.
Marshmallows,
miniature
1 cup
1 cup
- 10 large marshmallows.
- 1 cup yogurt, sour cream or cottage cheese pureed in blender
(use for all or part of mayonnaise called for in recipe).
skim
1 cup
- 1/3 cup instant nonfat dry milk plus 7/8 cup water.
whole
1 cup
sweetened
condensed
1 cup
- Combine 1 cup plus 2 Tbsp dry milk with 1/2 cup warm water
and 3/4 cup sugar, mix well, may set pan in bowl of hot
water to dissolve sugar.
1/4 cup
Molasses
1 cup
Mushrooms, fresh
1 lb
45
1 tsp
Nuts
1 cup
1/4 cup
Onion
1 small
Onion powder
1 tsp
Orange
1 medium
1 Tbsp
Parsley, fresh
1 Tbsp
Pepper, white
1 tsp
1 tsp
- 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice and 1/8
tsp nutmeg.
Rennet
1 tablet
Rice
1 cup cooked
Rum
1/4 cup
Shortening, melted
1 cup
solid
1 cup
Sugar brown
1 cup
confectioners or
powdered
granulated
1 cup
1 cup
46
noncaloric solution
noncaloric grains
1 cup
canned
1 cup
1 cup
Tomato juice
47
Write the substitution for the following ingredients. Write your answer on a separate sheet of
paper.
1.
2.
1C Coconut milk
3.
4.
1C Cake flour
5.
6.
7.
1 cup Nuts
8.
% cup Oil
9.
48
LEARNING OUTCOME 2
Calculate cost of production
PERFORMANCE STANDARDS
Materials
Purchasing cost of the item
Selling cost of the item
Calculator
Pretest LO 2
Complete the following table.
Items
Bibingka
Cup cake
Pulvoron
Chicharon
Purchase
cost/buying price
5.00
7.00
3.00
25.00
Selling price
Peso markup
Percentage mark up
7.00
10.00
4.00
35.00
49
Yellow corn
10.00
15.00
Instructions
1. Calculate your peso markup. This is done by subtracting your buying price from your selling
price.
Example
Selling price
Purchase cost/buying price
Peso markup
15.00
- 10.00
5.00
2.
Decide whether you want to calculate your percentage markup based on cost or selling price.
Once you choose which you will be using to calculate, it is important you stick to the method
you choose throughout all your calculations, or you will end up with faulty data. If you decide
to calculate your percent markup based on cost, go on to Step 3. If you decide to calculate
your percent markup based on selling price, go on to Step 4.
3.
Calculate percent markup based on cost. This is done by dividing the peso markup by the
cost.
Example
Peso markup
Purchase cost/buying price
K to 12 Basic Education Curriculum
Technology and Livelihood Education - Commercial Cooking
5.00
+10.00
50
Percentage mark up
4.
.5 or 50%
Calculate your percent markup based on selling price. This is done by dividing the peso
markup by the selling price.
Example
Peso markup
Selling price
Percentage mark up
5.
5.00
+15.00
.33 or 33%
Make sure you consistently use either cost of the product or selling price to find the percent
markup on an item. Even though the cost, selling price, and peso markup will always be the
same, the percentage markup will be drastically different depending on if you calculate it
using selling price or cost. Using selling price will give you a lower percentage markup
(assuming you are making a profit), while using cost will give you a higher percentage
markup.
Given the following recipe and its estimated cost, compute for the total purchase cost and
impose a 50% mark up to determine the selling price of your product. Yield=24 servings
Item
Unit coct
2 K chicken 1
head of garlic
115.00/kilo
50.00/kilo
20 pcs/kilo
15.00/bottle
Approx. 32T 1 .00 /
small pack %
t/pack 12 .00 /bottle
Approx. 2 C/bottle
40.00/bottle
Approx. 32T
Total Cost
Peso
mark-up
Selling Price
per serving
TOTAL
51
SP=
REFERENCES
52
LEARNING OUTCOMES:
At the end of this lesson, you are expected to do
the following:
VLO 1. Read and interpret kitchen plan LO 2. Create
kitchen lay-out
53
Definition of Terms
Work Centers - focused around major appliances - refrigerator-freezer, range, or sink. These centers
make possible an orderly flow of activities connected with food storage, preparation, cooking serving,
and clean-up.
Work Flow - where work is done most efficiently when it flows in a natural progression, either from
left to right or right to left.
Work Simplification - means doing the job in the easiest, simplest and quickest way.
Work Station - simply means a specific work area where a particular kind of food is produced or a
specific job is done.
Work Triangle - an imaginary line drawn from each of the three primary work stations in the kitchen,
and avoid traffic flow problems.
54
LEARNING OUTCOME 1
Read and interpret kitchen plan
PERFORMANCE STANDARDS
out
Pencil
Bondpaper
55
Pretest LO 1
3.
Sinks
4.
Microwave
5.
Dishwasher
56
57
http://content.cteonline.org/resources/documents/35/35a2a92d/35a2a92d5da7e3be8ada54c723bf
67448495382e/KitchenFloorPlanSymbolsAppliances.pdf
58
Self-Check 1.1
Direction: Match column A with column B. Write the letter of the correct answer. COLUMN
A
1.
COLUMN B
59
4. Stove or range
5. Fridge
e.
rm
.
After having discussed the different kitchen floor plans and symbols , you are now ready to lay-out
your own dream kitchen. Complete your sketch by placing the necessary symbols to show the
different appliance, counters, areas and the direction of work flow. Use a seperate sheet.
60
p
How Well Did You Perform?
Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember it
is your learning at stake!
ACCURACY (100%)
SCORING CRITERIA
61
out
Pencil
Bondpapers
Pretest LO 2
iculum
62
Direction: Fil inl the blanks with word or group of words that will make the statement complete.
1. Doing the job in the easiest, simplest and quickest way refer to ________________ .
2.
The term that means doing the job in the easiest, simplest and quickest way is
4.
5.
63
1.
The food storage station - Your refrigerator and pantry are the major items here. Cabinetry
like lazy susan or swing-out pantry units adds function and convenience. Options like wine
racks, spice racks, and roll-out trays help to organize your groceries.
2.
3.
The clean-up station - Everyone's least favorite activity is one of the kitchen's most
important - clean-up. This area is home to the sink, waste disposal, and dishwasher.
Cabinetry for this station is designed to organize with the trash bin cabinet and rollout tray
baskets for storage convenience.
Work Station
64
1. The U-Shaped Kitchen - Named for the "U" shape it resembles, this kitchen is
popular in large and small homes alike.
2.
The L-Shaped Kitchen - This kitchen shape is one of the most flexible and most popular,
providing a compact triangle.
L- Shape:
65
3.
The Island Option. Islands are extremely popular in homes today and are most often seen
in L-Shaped kitchens. Islands can not only keep work areas traffic-free, but also create a
wealth of extra counter and storage space. An island can be an indispensable food
preparation station or act as a butcher block area. The island is also an ideal place to add
an extra sink or an island grill.
Island:
4.
The G-Shaped Kitchen - Built very much like the U-Shaped with the addition of an
elongated partial wall, the G-Shaped kitchen offers a great deal of space.
G-shaped:
66
5.
The Corridor/Galley Kitchen - This style kitchen makes the most out of a smaller space.
Great for smaller kitchens
Appliances are close to one another
6.
The Single Wall/Pullman Kitchen - Designed for homes or apartments, the single wall
kitchen offers a very open and airy feel.
67
Self-Check 2.1
Direction: Fill the blanks with word or group of words that will the statement complete.
1. Work Station simply means a _______________
3.
Doing the job in the easiest, simplest and quickest way refer to ________________ .
4.
The term that means doing the job in the easiest, simplest and quickest way is
68
SCORING CRITERIA
wjm J
Cl
69
REFERENCES
LO1
http://content.cteonline.org/resources/documents/35/35a2a92d/35a2a92d5da7e3be
8ada54c723bf67448495382e/KitchenFloorPlanSymbolsAppliances.pdf
http://library.thinkquest.org/TQ0312380/machine.htm
htt //www.agmachine.com/xmmd43d.htm
p //library.thinkquest.org/TQ0312380/machine.htm
htt //www.agmachine.com/xmmd43d.htm
p
htt
p
70
LESSON 4
Practice Occupational Health and Safety
LEARNING OUTCOMES
At the end of the lesson, you are expected to do the
following:
71
Definition of Terms
Bacteria - a simple, single celled microorganism. They food , moisture and warmth
to thrive.
Molds - also a microorganism, that has "furry" growth often found on spoiled food.
Sanitation - the science and practice of maintaining clean and healthy conditions of
food production so that the food served to customers cannot make him ill.
72
LEARNING OUTCOME 1
Identify hazards and risks
V
PERFORMANCE STANDARDS
7
Safety regulations and workplace safety and hazard control practices and procedures
are clarified and explained based on organization procedures.
Mask
Gloves
Goggles
Hair Net/cap/bonnet
Face mask/shield
Ear muffs
Apron/Gown/coverall/jump suit
Anti-static suits
73
Directions: Identify the type of hazard/accident in the workplace. Write your answers ona separate
sheet. Write letters only
A.
1.
Cooking ranges, boilers and deep-fat fryers without fitted thermostats or emergency cutoff
valves to turn off
2.
3.
4.
5.
Consider putting shop-fronts with grilles or shutters to deter smash and grab raiders.
Keeping the premises clean, tidy, congestion-free and well lit will go a long way to preventing
most of this type of accident.
6.
Do make aisles and passageways sufficiently wide for easy movement and keep clear at all
times.
7.
8.
9.
Only licensed electrical engineers should checked and inspect electrical installations and
wirings.
74
Read Information Sheet 1.1 very well then find out how much you can remember and how
much you learned by doing Self-check 1.1.
75
The commercial kitchens are the production units of any organizations whether it is a Hotel, Restaurant,
Banquet or any other business outlet like Fast Food, or road side eateries. These kitchens consist of mostly
white powder coated metallic false ceilings stainless steel kitchen equipments and kota stone flooring. In
some kitchen, we may find aluminium sheet false ceiling. The light fittings are recessed in false ceiling and
have Perspex cover over the fluorescent tubes to avoid any glass breakage falling in food items. The
kitchen equipment are operated with electricity, LPG, Coal and water.
The electrical operated kitchen equipment are Hotcase, Bain Marie Service Counter, Refrigerators,
coffee Machine, Tea-Coffee Dispensers, Deep Freezers and
Grinders
Masala
etc.
The equipment like cooking ranges, Chinese Cooking Range, Griddle Plate, Oven and Bakery Oven are
operated on LPG. The tandoors in kitchen are operated with coal. The dishwash sink, counter sink and
bain marie etc. needs cold water and hot water for their use. We face many problems in these
commercial kitchens on a day to day use and these are listed below:(a) Electrically operated kitchen equipment:
Tripping of miniature circuit breakers because of wrong selection in terms of capacity, short
circuiting etc.
76
Short circuiting of air heaters being used in Hot cases and service counters for
continuously long hours usage.
Damaging the immersion heaters o tea/coffee boilers and milk boilers by not
monitoring the quantity of water in tea boiler and that of milk in milk boiler.
(B)
The cooking ranges are operated on LPG and if LPG supply is not maintained
properly, it may cause the problem of fire in kitchen.
The LPG operated equipment have burners which needs to be cleaned regularly
to avoid mishap.
The oil, grease used in cooking and production of food items to be handled
properly otherwise spillage over LPG operated equipment can cause problem of fire.
(C)
Dish washing machines needs electricity and water both. As the water mixes with chemicals used
for cleaning the plates, glasses, etc. the water and chemicals create mishaps and hazards. The
electrical operated kitchen
77
equipment are Hotcase, Bain Marie Service Counter, Refrigerators, coffee Machine, Tea-Coffee
Dispensers, Deep Freezers and Masala Grinders etc.
The equipment like cooking ranges, Chinese Cooking Range, Griddle Plate, Oven and Bakery Oven
are operated on LPG. The tandoors in kitchen are operated with coal. The dishwash sink, counter
sink and bain marie etc. need cold water and hot water for their use. We face many problems in
these commercial kitchen in a day to day use.
Running a business in a cafeteria or a big food service establishment is a demanding job. Consider
the following responsibilities if you are a worker or an owner of such business.
Most kitchen fires occur in kitchen ranges, boilers or deep-fat fryers and can often be traced back to
poor cleaning regimes.
A.
Ensure that cooking ranges, boilers and deep-fat fryers are fitted with thermostats or emergency
cutoff valves to turn off the fuel supply should a fire break out.
Ensure that filters are removed and de-greased frequently to prevent a build up of greasy
deposits.
78
This should be done weekly but you may need to consider more frequent cleaning if the equipment
isused for long periods on a daily basis.
Store all combustible materials away from buildings or perimeter fencing - preferably inside locked
waste bins or lidded skips. Ensure they are emptied regularly. If no suitable outside location is
available, use a secure internal storage area.
Be vigilant when you open and close the premises each day - look for signs of potential trouble
e.g.graffiti or damage to fences - remove graffiti and repair any damage immediately to deter further
damage occurring.
Electrical faults
Prevention of faults is the answer here and this can be achieved by:
Frequent visual inspections of all portable electrical items and fixed electrical wiring.
Regular maintenance of these items by an authorized agency or licensed electrician may be
recodred and monitored.
Smoking
Ideally smoking should be prohibited throughout the premises (including yards and open areas) and
notices to that effect prominently displayed.
Ensure smoking is restricted to a designated area that is kept free of combustible items such as
paper, curtains, flammable liquids.
Provide metal lidded bins for the disposal of ashtray contents and ensure they are emptied safely
every day. Do not dispose of them with other combustible waste.
79
Water Escape
Get dripping taps repaired as they can cause damages.
Ensure pipes are properly lagged using suitable insulation material.
If your premises are likely to be unoccupied for a longer period e.g. over Christmas and New Year,
turn the water off at the stopcock and drain the system if possible.
Storm Damage
Making sure your premises are in a good state of repair, it will minimise the chance of storm damage
- check the building regularly (walls, roof and any outbuildings) and ensure any problems you find
are repaired promptly.
Check at least once a year that roof gutters, down-pipes and drainage gulleys are clear and
unobstructed and kept free of leaves and vegetation.
Theft of money
Keeping cash on the premises overnight increases the chance of a break in:
Keep as little cash on the premises as possible and keep it out of public view.
80
Where possible, cash should not be left on the premises outside business hours.
Empty the cash register over -night and leave the drawer open as this often deters thieves.
D.
Protecting your staff and visitors from accidents. Prevention is better (and cheaper)
than cure.
Ensure electrical equipment is only used for the purpose for which it was designed.
Use a qualified electrician for electrical installation work and for regular testing of portable electrical
items to ensure they are in good working order.
Fire safety
Carrying out a fire risk assessment is a legal requirement for all businesses (even one- person
operations); this helps prevent fires and ensures swift evacuation of the premises by employees and
the public in the event of a fire.
Ensure you have clearly signed and unobstructed escape routes and that your staff are aware of
the evacuation procedure. Arrange regular practices to reinforce this.
Ensure that you make a specific member of your staff responsible for customers and visitors
safety in the event of an emergency evacuation of the premises.
Manual handling/lifting
81
Preventing injuries caused by manual lifting of heavy items is also the subject of regulations and
solutions to this problem can easily be achieved.
If loads must be manually lifted, ensure they are carried by at least two people and that training in
lifting techniques is provided.
Provide mechanical equipment e.g. trolleys to assist staff in unloading and moving deliveries. In
addition, ensure deliveries are as close as possible to the location where they will be stored or used.
Accident reporting and investigation
Make sure that all accidents and incidents are recorded and investigated as lessons can be learned
to prevent them in future. As long as the recording method is accessible and secure it will be
accepted - computer records are fine.
Directions: Select the letter with the best answer that will identify the type of hazard/accident in the
workplace.
A.
B.
C.
D.
E.
82
3.
4.
Consider putting shop-fronts with grilles or shutters to deter smash and grab raiders.
5.
Keeping the premises clean, tidy, congestion-free and well lit will go a long way to
preventing most of this type of accident.
6.
Do make aisles and passageways sufficiently wide for easy movement and keep clear
7.
at all times.
8.
9.
Only licensed electrical engineers should check and inspect electrical installations and
wirings.
2.
3.
1. Draw/ make slogans/ posters on safety and hygiene practices in the workplace.
Use 2 x 4 feet illustration board, appropriate color medium and drawing tools.
Submit your output to your teacher for proper evaluation.
83
Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember it
is your learning at stake!
ACCURACY (100%)
SCORING CRITERIA
84
Mask
Gl oves
Goggles
Hair Net/cap/bonnet
Face mask/shield
Ear muffs
Apron/Gown/coverall/jump suit
Anti-static suits
85
Correct level of grease and temperature must be observe when deep frying.
2.
3.
4.
5.
Hazards Analysis and Critical Control Point is a food safety system that helps identify
and control any daanger of food c ontamination.
86
87
List of unexpected kitchen hazards (and some suggestions about how to prevent them).
1.
Rinsing Raw Meat and Poultry. Dean Cliver, PhD, an Institute of Food Technologists
spokesperson on food and kitchen safety, says the USDA has backed off the idea that meat and
poultry should be washed or rinsedin fact, the organizations website says theres no need to do
so. Sometimes you may buy a chicken, and it has salmonella. If you cook it thoroughly, it would kill
it, Cliver says. Washing it might spread the salmonella around.
3.. A Greasy Range Hood and Filter. Captain Peggy Harrell of the Plano Fire Department in Texas
says grease that has accumulated under your range hood and on the filter is just the kind of thing
that can start a grease fire. Keep the underside of your hood clean, and follow the manufacturers
guidelines for changing the filter regularly.
3. Radon Gas. Radon is a radioactive gas generated in rock soil that causes lung cancerand
sometimes collects in homes. The EPA says that radon is often found in water (people using wells
rather than municipal water systems are at a higher risk), and is released when the water is
agitated, as when washing dishes. The New York Times also recently investigated radon emission
from granite countertops and cited studies that found some levels to be unsafe. The gas is not
detectable by sight, smell, or taste, so the EPA suggests testing for it. Hardware stores sell
inexpensive kits you can use to check the radon levels in your home.
88
4.
No Fire Extinguisher. Do you have a fire extinguisher near your kitchen? Captain Harrell
says you should (she even suggests that you give extinguishers as housewarming gifts). Look for an
extinguisher that works on class A (ordinary combustibles), B (flammable liquids), and C (electrical
fires), often called a multipurpose dry chemical extinguisher.
5.
Dirty Sponges. Sponges harbor disease-causing bacteria and spread those bacteria around
kitchens. A study by microbiologist Carlos Enriquez at the University of Arizona found salmonella in
about 15 percent of the sponges examined. Dean Cliver says that research shows that microwaving
sponges for about one minute sterilizes them. But, he says, Theres a caveat: The sponges should
be wet. It never occurred to me that someone might microwave the sponge when its dry. A dry
sponge can catch fire in a microwave.
6.
Carbon Monoxide (CO). CO is another invisible, odorless gas that could be hanging
around in your kitchen. The EPA says at moderate levels it causes headaches, dizziness, nausea, and
faintingand at high levels it can be fatal. The gas is emitted anytime combustion appliances (such
as gas stoves) are used, but dangerous levels occur only when these appliances are misused or
misadjusted. To be safe, the EPA suggests that you have your gas range and oven inspected annually
by a professional; never use a gas oven to heat your home; and never burn charcoal indoors. You
can pick up CO test kits and alarms/detectors at hardware stores.
7.
Mold. The EPA says that mold exposure can cause allergies, asthma, and other respiratory
problems. Mold grows in areas where moisture accumulates, such as near leaky plumbing (check
under your kitchen sink). The organization says that water- damaged areas should be dried within
24 to 48 hours to prevent mold growth. If you have a mold problem, the agency recommends
decreasing indoor humidity by fixing leaks, using dehumidifiers, and turning on exhaust fans
whenever cooking or using the dishwasher.
8.
Overloaded Circuits. The U.S. Fire Administration says that in urban areas, faulty wiring
accounts for 33 percent of residential fires; many avoidable electrical fires are caused by overloaded
circuits. Older apartments often have few outlets, so tenants use extension cords or power strips. But
this isnt safe, according to the FEMA
89
publicationResidential Building Electrical Fires. Because heat-producing cooking appliances use a lot
of power, you should be particularly careful where you plug them in.
Overloaded circuits
9.
Bad Storage Habits in the Refrigerator. The fridge is one place we ought to be
paying attention, says Dean Cliver. Dont put drippy raw stuff over the salad bar. The USDA Food
Safety and Inspection Service suggests placing raw meat, seafood, and poultry in sealed containers
or plastic bags to prevent their juices from contaminating other foods.
10.
Leaving
important
thing you can to do be safe in the kitchen is to stay close when using high heat on the
stovetop. If you must answer the door or the phone, she suggests keeping a spoon or a
potholder in your hand so you have a visual reminder to get back in the kitchen asap
90
reaching into an oven without a proper oven mitt. The risk of burns, however, is not the only reason
that stoves can be dangerous:
Drop-in stoves can tip over if not properly secured, particularly if someone leans on the
door when it is open. To prevent this type of kitchen hazard, verify that your stove is
properly secured.
Pans not safe for direct heat can shatter if placed directly on a hot cook top after being
removed from the oven. Always use trivets beneath pans when you remove them from
the oven, regardless of what surface they are being placed on.
Leaving stove burners on under empty pots and pans can be a fire hazard. Verify that the
stovetop is turned off when food is finished cooking.
Pots and pans filled with hot food can easily be knocked off if the handles are not situated
properly. Always turn handles so they are facing away from the front of edge of the
stove.
Failure to properly clean out the oven can cause fires while cooking. Clean the oven
regularly, and never leave an oven unattended while in use.
91
92
14.
Kitchen Tools
Most kitchens house a variety of small appliances, including blenders, mixers, crock pots,
toasters, can openers, etc. Here are a few tips to keep in mind:
Keep all small appliance cords away from the edges of the countertop to avoid catching a
cord and knocking the appliance off the counter.
Keep small appliances and their power cords away from the sink or other water sources
while in use to avoid a shock hazard.
Never reach into appliances like mixers and blenders while they're running.
Keep the crockpot away from the edge of the counter so children can't accidentally touch it
and get burned by the hot outer housing.
15 .
Knives
Knives are among the most common kitchen hazards, particularly if they are not stored
properly.
Store your sharpest knives separate from the utensil drawer, either in a knife block or case.
Keep the knife block out of reach of children, and put it in a safe place where it won't get
knocked over.
When storing knives in blocks, be sure that the handles are positioned so that they can be
93
gripped easily.
Place the blade of the knife in the block with the sharp side pointing up. This will help preserve
the edges, as well as make it easy for household members to know what to expect when pulling
out a knife.
Knife cases should be firmly sealed so there's no risk of knives accidentally being exposed.
Many people store their chemical products, such as cleaning supplies and insecticides, in the
kitchen. The most common storage spot for these types of products is underneath the sink. This
places the products within easy reach of children, and even pets, if cabinet doors are not properly
closed. Many of these products are harmful or fatal if ingested, and can also cause burns, skin
irritation, and other problems.
Install safety locks on the doors of the cabinet where any potentially dangerous
chemicals might be stored.
Store bleach and ammonia in separate areas because they can produce a
dangerous reaction if they come in contact with one another.
Keep the number for poison control posted on your refrigerator or inside a cabinet door in case
you need help in a hurry
Direction: Enumerate at least five (5) ways on how to control hazards and risks in the kitchen. 1.
94
2.
3
4.
5.
Group Work.
Observe activity in the school cafeteria. With the lessons learned from the previous module,
do the following:
1.
Identify work hazards that can lead to injuries in the school kitchen and
adjacent areas.
2.
Hazard/s
Consequence
Solution
95
Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember it
is your learning at stake!
ACCURACY (100%)
SCORING CRITERIA
REFERENCES
Mary Frey Ray. Evelyn Jones Lewis. Exploring Professional Cooking, Revised, Chas A.
Bennet Co., Inc., Peoria, Illinois 61614
www.chow.com
96
Acknowledgement
This Learning Module was developed for the Exploratory Courses in Technology and Livelihood Education, Grades 7 and 8 of the K to 12 Curriculum with the assistance of the following persons:
This Learning Module on Commercial Cooking was developed by the following personnel:
MODULE WRITER
REVIEWERS
GIL P. CASUGA
Chief TESD Specialist, TESDA
REYNALDO S. DANTES
MARIA A. ROQUE
Senior TESD Specialist, TESDA
Senior TESD Specialist, TESDA
VICTORIO N. MEDRANO
Principal IV, SPRCNHS
PARALUMAN R. GIRON, Ed.D.
Chair, Sub-TWG on K to 10
OFELIA O. FLOJO
Retired Assistant Chief, EED, Region IV-A
AIDA T. GALURA
VSA II, ACNTS
BRENDA B. CORPUZ, Ph.D.
TA for K to 12 Curriculum
BEATRIZ A. ADRIANO
Principal IV, ERVHS
DOMINGA CAROLINA F. CHAVEZ
Principal II, MBHS
DOCUMENTORS / SECRETARIA T
PRISCILLA E. ONG
K to 12 Secretariat
EMMANUEL V. DIONISIO
Head Teacher III, AFGBMTS
DANTE D. VERMON JR.
Teacher I, AFGBMTS
FREDERICK G. DEL ROSARIO
Head Teacher III, BNAHS
LYMWEL P. LOPEZ
Teacher I, AFGBMTS
CHERLYN F. DE LUNA
Teacher I, AFGBMTS
Dir. IMELDA B. TAGANAS
Executive Director, Qualifications Standards Office, TESDA K to 12 Learning Area Team Convenor, TLE/TVE
K to 12 Basic Education Curriculum
Technology and Livelihood Education - Commercial Cooking
104
Acknowledgement
This Learning Module was developed for the Exploratory Courses in Technology and Livelihood
Education, Grades 7 and 8 of the K to 12 Curriculum with the assistance of the following persons:
This Learning Module on Commercial Cooking was developed by the following personnel:
MODULE WRITER
REVIEWERS
GIL P. CASUGA
MARIA A. ROQUE
Chair, Sub-TWG on K to 10
TA for K to 12 Curriculum
OFELIA O. FLOJO
BEATRIZ A. ADRIANO
AIDA T. GALURA
DOCUMENTORS / SECRETARIA T
PRISCILLA E. ONG
K to 12 Secretariat
EMMANUEL V. DIONISIO
LYMWEL P. LOPEZ
Teacher I, AFGBMTS
CHERLYN F. DE LUNA
Teacher I, AFGBMTS
Teacher I, AFGBMTS
97