T.L.E 7 2Q

SECOND QUARTER MODULES
BRIEF INTRODUCTION:
Hello students! I hope your enthusiasm and passion for learning is still there despite our new
mode of learning amidst this COVID-19 outbreak. This Module is an exploratory course which leads
you to Commercial Cooking National Certificate Level II (NC II) 1. Cookery is both an art and
technology. It is a technology and craft of preparing food to make it more digestible, safe for
consumption, and palatable. The process of cooking has scientific underpinnings particularly in
activities such as measuring ingredients, combining ingredients, and using the right amount of heat to
cook the food. This unit centers on the foundation skills in cookery. This includes familiarizing oneself
with the different kitchen tools, utensils, equipment, and paraphernalia, focusing not only with functions
of each item but discussing also the appropriate way of maintaining these items. The lessons in
maintaining kitchen tools, equipment, and paraphernalia includes cleaning and sanitizing, carrying out
measurements and calculations in a required task, calculate costs of production and importance of
occupational health and safety procedures. I hope you will enjoy and learn a lot from our lessons!
Thus, in this second quarter learning module, you are expected to acquire the essential
knowledge and develop the basic skills prescribed by DepEd’s learning standards aligned with the
MELCs as shown in the table below.
God bless and let’s get into it!
WEEK 1
Introduction to Cookery
The learners demonstrates an understanding in the basic concepts,
Content Standard
theories, and competencies in Cookery.
The learners independently explain the concepts, theories, and
Performance Standard competencies in Cookery.
Most Essential Learning Understand basic concepts, theories, and competencies in Cookery.
Competencies (MELCs)
Creativity, Critical Thinking, collaboration and career and learning
21st Century Learning Skills
self-reliance
Christian Witnessing, Academic Excellence, Social Responsibility,
Core Values
Community Building, and Research Inclined
REFERENCES: (Please be guided with the given references to help you perform the given activities.
Click the given links and hyperlinks to access the suggested learning resources.)
A. Printed:
 Roger G. Malawit (2015). Useful for Life: Cookery: Salesiana Books by Don Bosco Press
Incorporation
B. Online:
 The importance of Cookery retrieve from https://www.foodandwinegazette.com/2322
TOPIC: BASIC CONCEPTS, THEORIES, AND COMPETENCIES IN COOKERY
INTRODUCTION:
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Before starting the module, I want you to set aside other tasks that will disturb you while
enjoying the lessons. Read the simple instructions below to successfully enjoy the objectives of this kit.
Have fun!
1. Follow carefully all the contents and instructions indicated in every page of this module.
2. Write on your notebook the concepts about the lessons. Writing enhances learning that is
important to develop and keep in mind.
3. Perform all the provided activities in the module.
4. Let your facilitator/guardian assess your answers using the answer key card.
5. Analyze conceptually the post test and apply what you have learned.
6. Enjoy studying
Culinary Art or Cookery is the art of preparing and cooking foods. The word “Culinary” is
defined as something related to or connected with cooking. A culinarian is a person working in the
culinary arts. A culinarian working in restaurants is commonly known as a cook or a chef. Culinary
Artists are responsible for skillfully preparing meals that are pleasing to the palate as to the eye. They
are required to have knowledge of the science of food and an understanding of diet and nutrition. They
work primarily in restaurants, delis, hospitals, and other institutions. The table arts or the art of preparing
food can be called as “Culinary Arts”.
Below are the Learning Targets/ Specific Objectives:

At the end of this module, you are expected to:
1. Identify the relevance of the course.
2. Explain basic concepts, theories and competencies in Cookery.
3. Explore opportunities for Cookery as a career.
Exploration of Prior Knowledge
Directions: Fill in the K-W-H-L Chart below to assess your prior knowledge
and understanding of the topic, Basic Concepts, theories and competencies in Cookery.
What I Want to How I Can Learn

What I Have
What I Know
Learned
Find Out More
Skills I expect to use:
PROCESS QUESTIONS/ FOCUS QUESTIONS:

Below are the key guide questions that you should remember as you perform all the activities in this
lesson. You should be able to answer them at the end of the week.
1. What is Cookery?
2. Why is it important to study Cookery as a subject?
SHORT EXERCISES/DRILLS:
Directions: Identify what is being described. Write your answer on the blank before the number.
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________________1. Developing business such as bakeries, restaurants, or specialty foods
________________2. The art of preparing and cooking foods
________________3. Managing all food and beverage outlets in hotels and other large establishments
________________4. A person who cooks professionally for other people
________________5. Working with restaurant owners in developing menus, layout, and design of
dining rooms, and service protocols
CONTENT DISCUSSION:
Cooking, cookery, or culinary arts is the art, science, and craft of using heat to prepare food
for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire
to using electric stoves, to baking in various types of ovens, reflecting local conditions. Learning how to
cook is one of the most important skills a person can have.
A chef is a person who cooks professionally for other people. Traditionally, it refers to a
highly skilled professional cook who is proficient in all aspects of food preparation. The word “chef” is
adopted and shortened from the term chef de cuisine, the director or head of a kitchen. The French word
comes from Latin caput and is doublet with English “chief”. In English, the title “chef” in the culinary
profession originated in the haute cuisine of the 19th century. Today, it is often used to refer to any
professional cook, regardless of rank, though in most classically defined kitchens, it refers to the head
chef.
The various titles given to those working in a professional kitchen and each can be considered
a title for a type of chef. Many of the titles are based on the brigade de cuisine or brigade system, while
others have a more general meaning depending on the kitchen.
If you work in the kitchen under a head chef, you must make sure you follow the rules that he
or she sets out so that your kitchen can run smoothly, and you can enjoy satisfied customers. Remember
that their success is your success, so you must do your chef job as best you can to ensure the success for
everyone involved. You will find that a restaurant chef or a hotel chef will have a lot of stress and
pressure to get foods prepared quickly and expertly. Sometimes you will have a lunch or dinner rush and
there will be numerous meals being prepared at the same time. This will require all the kitchen staff,
chefs, and cooking assistants to be on top of their game and focused, so that there are no errors and
mishaps that could ruin a meal and the reputation of the establishment.
Starting out as a cook or chef is a lot more difficult than it may seem and you will usually
start right at the bottom as a chef’s apprentice or assistant before you are allowed to start preparing any
of your own dishes. You are given set rules to follow and instructions which will make the kitchen run a
lot easier and smoother. You will then be promoted to various other careers as a chef including pastry
chef, commis chef, sous chef and then finally, when you are ready, head chef or head cook. It is only
then that you will get the opportunities to create your own dishes that the establishment you work for
will use on their menu.
To become a head chef, you will need to have a lot of experience in the kitchen and be
prepared to work very hard in lower paying positions first. No new chefs to the kitchen will ever be the
head chef right away -this chef career you must earn. There are specific tasks that each of the other chefs
must concentrate on, and once you have mastered the art of each, you are only fit to stand as one of the
top chefs. You cannot just be good at making certain dishes or meal. You must be diverse and ready for
anything. The chef manager or head chef must be able to cook anything perfectly and create something
splendid from nothing.
All the cook jobs that you will come across are mainly in restaurants or hotels, but there are other
places where one can have a highly successful and lucrative chef career in the hospitality industry, such
as aboard a cruise liner, or in a high-end corporation. There are opportunities readily available, but you
can also make your own opportunities if you have the drive and talent.
Station-chef titles which are part of the brigade system include:
English French Description
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Sauté Chef Saucier Responsible for all
sauteed item and
their sauce. This is
usually the highest
stratified positions of
all the stations.
Fish Chef Poissonnier Prepares fish dishes

and often does all
fish butchering as
well as preparing
appropriate sauces.
This station may be
combined with the
saucier position.
Roast Chef Rotisseur Prepares roasted and

braised meats and
their appropriate
sauces.
Grill Chef Grillardin Prepares all grilled

foods; this position
may be combined
with rotisseur.
Fry Chef Friturier Prepares all fried

items; this position
may be combined
with the rotisseur
position.
Vegetable Entremetier Prepares hot

Chef appetizers and often
prepares the soups,
vegetables, pastas,
and starches. In
smaller
establishments, this
station may also
cover those tasks
performed by the
potager and legumier.
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Potager Prepares soups in a
full brigade system.
In smaller
station may be
handled by the
entremetier.
Legumier Prepares vegetables

in a full brigade
system. In smaller
station may be
handled by the
entremetier.
Roundsman Tournant Also referred to as a

swing cook, fills in as
needed on stations in
the kitchen.
Pantry Chef Grande Responsible for

Manager preparing cold foods
including salads, cold
appetizers, pates, and
other charcuterie
items.
Butcher Boucher Butcher meats,

poultry, and
sometimes fish. May
also be responsible
for breading meats
and fish.
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Pastry Chef Patissier Makes bread goods
such as pastries,
cakes, breads and
desserts. In larger
establishments, the
pastry chef often
supervises a separate
team in their own
kitchen.
Employment is forecasted to grow rapidly in the next five years, by 12.1% or an additional
91,000 jobs. Commercial cookery is a fast-paced, detail-oriented, and creative career path. If you can see
yourself as a future master chef, pursuing commercial cooking could be a smart choice.
There are many different careers in cookery, which may be found at various places of
employment. People who want to work in cookery may find jobs in places like independent or chain
restaurants, cooking schools, private residences, hotels and resorts, cruise ships, schools and universities,
sports venues, theme parks, adult living communities, food service contractor providers, airline and train
caterers, catering companies, supermarkets, country clubs, research and development companies,
hospitals, military bases, business, and industry cafeterias, and more. People working in the culinary
industry may also choose to own their own business, such as an independent or franchise restaurant,
catering company, or food truck.
Careers in Culinary Arts
Variety of Culinary Arts Occupation:
 Consulting and Design Specialist- Working with Restaurant owners in developing menus,
layout, and design of dining rooms, and service protocols.
 Restaurant Manager- Managing a restaurant, cafeteria, hotel dining area.
 Food and Beverage Controller- Purchasing and sourcing ingredients in large hotels as well as
managing the stores and stock control.
 Entrepreneur- Developing business such as bakeries, restaurants, or specialty foods. (Example:
Chocolates, cheese, etc.)
 Foods and Beverage Manager- Managing all food and beverage outlets in hotels and other
large establishments.
 Food Stylist and Photographer- Working with magazines, books catalogues, and other media
to make food visually appealing.
 Food Writers and Food Critic- Communicating with the public on food trends, chefs, and
restaurant through newspapers, magazines, blogs, and books.
 Researcher and Kitchen Developer- Developing new products for commercial manufacturers
and working in test kitchen for publication, restaurant chains, grocery chains, and others.
 Salesperson- Introducing chefs and business owners to new products and equipment relevant to
food production and service.
 Instructor- Teaching aspects of culinary arts in high school, vocational schools, college’s
recreational programs, and for specialty business (Example: The professional and recreational
courses in baking)
REVISED KNOWLEDGE: Actual answer to the process questions/ focus questions
1. What is Cookery?
 Cooking, cookery, or culinary arts is the art, science, and craft of using heat to prepare
food for consumption. Cooking techniques and ingredients vary widely, from grilling
food over an open fire to using electric stoves, to baking in various types of ovens,
reflecting local conditions.
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2. Why is it important to study Cookery as a subject?
 The importance of studying Cookery is that it gives enough knowledge to prepare and
make food properly. It allows and help people to make healthier foods and it improves
your life in many ways. Studying Cookery will help you expand your horizons in many
ways. Not only will it help you become a professional chef, but it will also give you a
deeper appreciation for food as culture, food as art, your health and more, all of which
you can pass on to your customers through your own culinary efforts.
FINAL KNOWLEDGE: Generalization/ Synthesis/ Summary
Culinary Arts or Cookery is the art of preparing food. Chef is a person who cooks
professionally for other people. There are different kinds of chef, namely, Sauté Chef, Fish Chef, Roast
Chef, Grill Chef, Fry Chef, Vegetable Chef, Potager, Lugemier, Roundsman, Pantry Chef, Butcher, and
Pastry Chef. There are also many possible career options available in Culinary Arts. These are the
Consultant and Design Specialist, Restaurant Manager, Food and Beverage Controller, Entrepreneur,
Food and Beverage Manager, Food Stylist and Photographer, Food Writer and Food Critic, Researcher
and Kitchen Developer, Salesperson and Instructor.
Department of Education
Division of Nueva Vizcaya
7
Diocese of Bayombong Educational System (DBES)
Saint Louis School, Solano, Nueva Vizcaya
___________________________________________
Name of School
DBES LEARNING ACTIVITY SHEET/GAWAING PAGKATUTO

ACTIVITY SHEET
SUBJECT: TECHNOLOGY AND LIVELIHOOD EDUCATION 7
TEACHER:
Name of Learner : ____________________________________________________

Grade Level: _________________________________ Inclusive Dates: _______________
Week No.: 1 Score : _______________
A. Written Work/s:
IDENTIFCATION: Identify what is being described. Write your answer on the blank
before the number.
____________________1. It is referred to as a swing cook, fills in as needed on stations in the kitchen.

____________________2. The art of preparing and cooking foods.
____________________3. They are working with magazines, books catalogues, and other media to
make food visually appealing.
____________________4. It refers to a highly skilled professional cook who is proficient in all aspects
of food preparation.
____________________5. He is responsible for breading meats and fish.
____________________6. A person working in Culinary Arts.
____________________7. They develop business such as bakeries, restaurants, or specialty foods.
____________________8. They are required to have knowledge of the science of food and an
understanding of diet and nutrition.
____________________9. This is usually the highest stratified position of all the stations.
____________________10. They communicate with the public on food trends, chefs, and restaurant
through newspapers, magazines, blogs, and books.
Activity 2: Mini Tasks.
Directions: Collect at least 5 different pictures of famous chefs with their own recipes, and
compile them using any kind of paper, and other art materials.
Your output will be rated using the scoring rubric below:

Criteria 3 2 1 Score
Content The output is The output is The output is not
very clearly and clearly presented clearly presented
accurately the famous chefs the famous chefs
presented the with their own with their own
famous chefs recipes. recipes.
with their own
recipes.
Craftsmanship Output is neat Output is neat. It Output is messy
and shows no shows very little and shows
evidence of evidence of smudge, marks,
smudge, marks, smudge, marks, tears or folds.
rips, tears or rips, tears or
folds. No folds.
erasures of lines
showing.
Comments/
Suggestions:
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Weeks 2: KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA
The learners demonstrate an understanding on the different kitchen

Content Standard tools, equipment and paraphernalia.
The learners independently identify and give the functions of kitchen

Performance Standard tools, equipment and paraphernalia.
Most Essential Learning Understand Kitchen tools, equipment and paraphernalia.
Critical, Creativity, Collaboration and Career and Learning Self
21st Century Learning Skills Reliance
Academically Excellent, Social Responsibility, Community Building,

Core Values Christian Witnessing
A. Printed:
 Roger G. Malawit (2015). Useful for Life: Cookery: Salesiana Books by Don Bosco Press
Incorporation
B. Online:
 Kitchen tools and equipment retrieve from
https://www.londondrugs.com/on/demandware.static/-/Sites
TOPIC: KITCHEN TOOLS, EQUIPMENT AND PARAPHERNALIA
INTRODUCTION:
A kitchen utensil is a hand-held, typically small tool or utensil that is used in the kitchen for
cooking or for other food preparation related functions. There are other names for the same thing or
subsets thereof, derived from the word “ware” like kitchenware, wares for the kitchen; ovenware, and
bake ware, used inside ovens and for baking, and cookware.
Some utensils are both kitchen utensils and eating utensils. Cutlery and other cutting implements
can be used both for food preparations in a kitchen and as eating utensils when dining. Forks and spoons
are both kitchen and eating utensils.
Other names used for various types of kitchen utensils, again using the “-ware” suffix, rather
than their function:
a) Earth ware, utensils made of clay.

b) Silverware, utensils made of silver.
c) Glassware, utensils made of glass.

1. Identify kitchen tools, equipment and paraphernalia.
2. Explain the function of each tool, equipment and paraphernalia.
3. Identify the materials used for kitchen tools and equipment.
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Directions: Fill in the K-W-H-L Chart below to assess your prior knowledge and
understanding of the topic, Kitchen tools, equipment and paraphernalia.
What I Have
What I Know
Learned
Find Out More

1. Why should you use the right tool in preparing food?

2. How can you prolong the life of a kitchen tool?
Directions: Arrange the jumbled letters in each item to identify the correct answer. Write your answers
in the empty boxes.
1. This is a vessel with vertical sides about the same height as their diameter and commonly used
for simmering or boiling.
N Y R A I N F G P
2. It is much like strainer and conventionally made of a light metal, such as aluminum or thinly
rolled stainless steel
R E D O C L A N
3. It is commonly used to grate cheese and lemon or orange

R E T G R A
CONTENT DISCUSSION:
Any cook should be familiar with the correct utensils, devices and equipment in the kitchen. It is
important to consider several things and not only the price when buying them. The job of cooking
requires specific tools, utensils, and equipment for proper and efficient preparation of food. Each piece
has been designed to accomplish a specific job in the kitchen.
KITCHEN TOOLS
Kitchen tools make life in the kitchen easier. It is important to know what these different
tools/utensils can do for a kitchen task that you want to do.
1. Frying Pan, fry pan, or skillet – This is a pan used for frying,
searing, and browning foods. It is typically a 20 to 30 cm (8 to 12
inches) diameter, flat pan with flared sides, and no lid. In contrast,
a pan of similar size with straight sides is called a sauté pan.
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2. Saucepan (or pot)– This is a vessel with vertical sides about the
same height as their diameter and commonly used for simmering
or boiling. Saucepan generally has one long handle. Larger pot of
the same shape generally has two handles close to the sides of the
pot (so they can be lifted with both hands).
3. Sauté pan – This is used for sautéing. It has a large surface area,
like a fry pan, but with vertical sides to prevent food from
escaping during cooking.
4. Stockpot – This is a large pot with sides at least as tall as their

diameter. Stockpots are typically measured in volume (6 – 36L)
and come in a large variety of sizes to meet any need from cooking
for a family.
5. Colander – This is a type of sieve used in cooking for separating

liquids and solids. It is much like strainer and conventionally made
of a light metal, such as aluminum or thinly rolled stainless steel.
A colander is pierced with a pattern of small holes (or slots in
plastic colanders) that let the liquid drain through but retains the
solid inside.
6. Cutting board – This is a durable board on which the material to
be cut is placed. Kitchen cutting boards are often made of wood or
plastic. There are also chopping boards made of glass, steel, or
marble which are easier to clean than wooden or plastic ones but
tend to damage knives.
7. Ladle – This is a type of serving spoon that is widely used for
soup, stew, or other liquid foods. Although designs vary, a
typical ladle has a long handle. Ladles are usually made of the
same stainless-steel alloys as other kitchen utensils; however,
they can be made of aluminum, silver, plastic, melamine
resin, wood, bamboo, or other materials. They come in a
variety of sizes depending upon the use.
8. Measuring cup – This is a kitchen utensil used primarily to

measure the volume of a liquid or powder-form cooking
ingredients such as water, milk, juice, flour and sugar.
9. Measuring spoons –These are used to measure the amount of

ingredients, either liquid, or dry, when cooking. Measuring spoons
may be made of plastic, metal, and other materials.
10. Cutlery – This is more known as silverware or flatware. It refers to

any hand implement used in preparing and serving food. The most
common of cutlery are knives, spoons, and forks. The best quality
cutlery is often made of silver, though steel is often used. In
restaurants, they are often wrapped in a cloth napkin (serviette).
Plastic cutlery is used when eating in fast food, because it can be
thorn away.
11. Grater – This is a kitchen utensil used to grate foods

into fine strips or crumbs. It is commonly used to grate
cheese and lemon or orange and can also be used to
grate other soft foods.
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12. Whisk – This is a cooking utensil used to blend ingredients
smoothly. It is usually with curved or coiled wires attached to a
handle. The wires are usually metal, but some are plastic for use
with nonstick cookware.
13. Vegetable peeler – This is used to scrape vegetables, such as

carrots and potatoes and to peel fruits. The best ones are made of
stainless steel with sharp double blade that swivels.
14. Can and bottle opener – This is used to open a food tin, preferably
with a smooth operation, and comfortable grip and turning knob.
15. Kitchen knives – These are different kinds of knives that are
intended to be used in food preparation. There are many
specialized knives that re designed for specific tasks. Kitchen
knives can be made from several materials.
Types of Kitchen Knives and their Uses
Kitchen knives have different types according to their uses. But the general purpose
remains the same – they are very important in cutting things.
a) Chef’s knife – This is used for chopping, slicing, mincing

and performing most food cutting tasks that do not require
a high degree of precision. It is typically 8 inches long. The
cutting edge has a curve, allowing the cook to roll the knife
while cutting and making cutting tasks faster.
b) Serrated knife – This is also known as bread knife. It is a
moderately long blade used for cutting, as the name implies
– bread. The serration allows for easy cutting through the
crust and soft inside of a loaf without significantly warping
the form.
c) Paring knife – Compared to the bread knife and the chef’s
knife, paring knife appears to be tiny, only a few inches
long. It works well for cutting small precision details, and
for peeling fruits and vegetables. It also works well for fine
mincing task, such as with smaller peppers or garlic.
d) Cleaver – This is a heavy rectangular blade designed to cut
through meat and bones in heavy, hard strokes. Although a
sharp cleaver can be used for regular kitchen tasks like
chopping and slicing, for its proper use, the knife needs
minimal sharpening.
e) Boning knife– This is designed for removing bones from

meat, especially fish and poultry. It is typically flexible,
thin and long so that it can be effectively cut into tight
spaces between bones. It is best when used very sharp,
unlike the cleaver.
16. Basting brush – This is a piece of cooking tool designed to assist

cooks with basting, which refers to adding liquid to food for flavor
and to help keep it moist.
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17. Funnel – This is a conical utensil having a small hole or narrow
tube at the apex. It is used to transfer the flow of a substance, as
into a small-mouthed container.
KITCHEN EQUIPMENT
Aside from the different kitchen tools/utensils that are used in cooking, there are also kitchen
equipment that aid a cook during the cooking process.
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.
1. Hand mixer – This is a hand-held mixing device as the name

implies. The modern electrically powered type consists of a
handle mounted over a large enclosure containing the motor,
which drives one or two beaters. The beaters are immersed in the
food to be mixed.
2. Microwave oven– This is a kitchen appliance that combines the

cooking with ease and speed of a microwave with the benefits of
traditional oven cooking.
3. Refrigerator – This is a cooling appliance for the storage and

preservation of perishable food. The food kept in a refrigerator
lasts longer than that left at room temperature as the cold inhibits
bacterial growth. It maintains a cold temperature above the
freezing point of water. Commonly, refrigerators are used in
conjunction with freezers, which maintains temperatures below
freezing, or a refrigerator may have an integrated freezer
compartment.
4. Blender– this is a kitchen and laboratory appliance used to mix,

puree, or emulsify food and other substances.
5. Burner gas range with oven – This is a kitchen appliance with a

chamber or compartment used for cooing, baking, heating or
drying.
6. Pressure cooker– This is a kitchen equipment that allows cooks

to prepare certain foods in less time than required by conventional
methods. A typical pressure cooker comes in the form of a large
pot that includes a locking lid. It is ideal for a wide variety of
recipes including soups, stews, beans, meat, and others.
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7. Griddle – This is a cooking device consisting of a broad flat
surface that can be heated using a variety of means and is used in
both residential and commercial applications for a variety of
cooking operations. It is used to cook fish, steak, chicken, and
seafood as well as to brown food such as casseroles.
MATERIALS USED FOR KITCHEN TOOLS AND EQUIPMENT

 Aluminum is the best for all-around use. It is the most
popular, lightweight, attractive, and less expensive. It requires care to keep
it shiny and clean. Much more, it gives even heat distribution no matter
what heat temperature you have. It is available in sheet or cast aluminum.
Since it is a soft metal, the lighter gauges will dent and scratch easily,
making the utensil unusable. Aluminum turns dark when used with alkalis,
such as potatoes, beets, carrots, and other vegetables. Acid vegetables like
tomatoes will brighten it.
 Stainless Steel is the most popular material used for tools
and equipment but is more expensive. It is easier to clean
and shine and will not wear out as soon as aluminum.
Choose those with copper, aluminum, or laminated steel
bottoms to spread heat and keep the pot from getting heat
dark spots. Stainless steel utensils maybe bought in many
gauges, from light to heavy.
 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 Ha
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.
REVISED KNOWLEDGE: Actual answer to the process questions/ focus

questions.
1. Why should you use the right tool in preparing food?
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 When you cook using the right utensils, you save a lot of time. Having the right pot or
pan makes it much faster to have your dish done in time. Ensuring your food gets cooked
faster means that you can always have your meals on time.
2. How can you prolong the life of a kitchen tool?
 Understanding the care requirements of your favorite tools and utensils prolongs their life
so they can serve reliably for years. Proper cleaning and sanitizing for each kitchen tools
and equipment will surely prolong its life and the quality.
To become a good cook or chef, one must begin by familiarizing with the different tools,
utensils, and equipment in the kitchen. The use of appropriate tools makes a task easier and faster. It is
also ensuring the product is of the best quality in terms of appearance and palatability. In addition, a
good cook or chef must be knowledgeable on the proper care and maintenance of kitchen tools and
equipment. Proper care is a way to prolong the lifespan of any tool, utensil, or equipment. Another
effective way is to store and stack them properly.
A kitchen utensil is a hand-held, typically small tool or utensil that is used in the kitchen for
cooking and food preparation easy.
___________________________________________
Name of School

ACTIVITY SHEET
TEACHER:
Name of Learner : ____________________________________________________
15
Week No.: 2 Score : _______________
Written Work/s:
A. List down five (5) utensils and equipment you can find in your own kitchen. Identify the
materials of your kitchen tools and equipment. Follow the format below.
Kitchen Equipment Materials
1.
2.
3.
4.
5.
B. List three foods or ingredients that can be prepared or cooked using the given equipment
below. Write your answers under columns 1, 2, and 3.
Kitchen Equipment 1 2 3
1. Hand mixer
2. Microwave oven
3. Refrigerator
4. Blender
5. Burner gas range with oven
Activity 2: Performance Task
Directions: Draw at least ten (10) kitchen tools and equipment and give their name and use.
Kitchen Tools/Equipment Draw Use
16
Scoring Rubric:
Content The function or The function or The function or
use of the use of the use of the
kitchen tool and kitchen tool and kitchen tool and
equipment is equipment is equipment is not
very clearly and clearly clearly
accurately presented. presented.
presented
Craftsmanship Output is neat Output is neat. It Output is messy
and shows no shows very little and shows
evidence of evidence of smudge, marks,
smudge, marks, smudge, marks, tears or folds.
rips, tears or rips, tears or
folds. No folds.
erasures of lines
showing.
Comments/Suggestions:
Weeks 3: MAINTENANCE OF KITCHEN TOOLS, EQUIPMENT AND PARAPHERNALIA
The learners demonstrate understanding on the maintenance of

Content Standard kitchen tools, equipment, and paraphernalia
The learners independently use and maintain tools, equipment, and

Performance Standard materials in cookery according to standard operating procedures.
Most Essential Learning Understand the maintenance of kitchen tools, equipment, and
Competencies (MELCs) paraphernalia.

17
A. Printed:
 Roger G. Malawit (2015). Useful for Life: Cookery: Salesiana Books by Don Bosco
Press Incorporation
B. Online:
 Chemical Cleaning agent in Cookery, Retrieve from OIP.pizr5l2BbeCljnD9gJ59VAHaHa
(190×190) (bing.com)
TOPIC: MAINTENANCE OF KITCHEN TOOLS, EQUIPMENT AND PARAPHERNALIA
INTRODUCTION:
Cleaning and Sanitizing may be the most important aspects of sanitation program. Sufficient
time is necessary to outline proper procedures and parameters. Detailed procedures must be developed
for all food-product (contact surfaces, equipment, and utensils) and for nonfood product surfaces (such
as nonproduct portions of equipment, overhead structures, walls, ceilings, lighting devices, refrigeration
units, ventilation, and air-conditioning systems to name a few which could impact food safety).
The goal of cleaning and sanitizing food contact surfaces is to remove food (nutrients) in which
bacteria needs to grow, and to kill those bacterial growth. Cleaning and sanitizing procedures must be
evaluated for adequacy through ventilation and inspection procedures.

1. Explain the different methods of cleaning and sanitizing.
2. Identify the different types of cleaning agent.
3. Evaluate the importance of cleaning and sanitizing.
and understanding of the topic, Maintenance of kitchen tools, equipment and
paraphernalia.
What I Have
What I Know
Learned
Find Out More

1. What are the basic cleaning agents you must have in a kitchen?
2. When should you clean your kitchen?
3. How important is it to have a clean and sanitized kitchen?
18
Direction: Identify the following. Write the answer on the line before each number.
_____________________________1. It can also be used to clean cooktops, countertops, and other
work surfaces.
_____________________________2. These can remove dirt and stains that cannot be removed by
detergents.
_____________________________3. These cleaners are used to remove heavy accumulations of soil
that are difficult to remove with detergents.
_____________________________4. These cleaners can easily remove grease.
_____________________________5. It is the process of removing dirt and other impurities from
kitchen tools, utensils, and equipment.
CONTENT DISCUSSION:
Cleaning
Cleaning is the complete removal of food scrap using appropriate detergent and chemicals under
recommended conditions. It is important that personnel involved have a working understanding of the
nature of the different types of food scrap and the chemistry of its removal.
Cleaning methods:
Equipment can be categorized about cleaning method as follows:
 Mechanical Cleaning- Often referred to as Clean-In-Place (CIP). Requires no

disassembly or partial assembly.
 Clean-out-of-place (COP)- Can be Partially disassembled and cleaned in specialized
COP pressure tanks.
 Manual Cleaning- Requires total disassembly for cleaning and inspection.
Sanitization
It is important to different and define certain terminology:
Sterilize- It refers to the statistical destruction and removal of all living organisms.
Disinfect- It refers to inanimate objects and the destruction of all vegetative cells (not spores).
Sanitize- It refers to the reduction of microorganisms to level considered safe from a public
viewpoint.
Appropriate and approved sanitization procedures are processes, and thus, the duration or
time as well as the chemical conditions must be described. The official definition of sanitizing
for food product contact surface is a process which reduces the contamination level by 99.99% in
30 seconds with the use of standard test organism.
General types of sanitation include the following:

 Thermal Sanitization- It involves the use of hot water or steam for a specified
temperature on contact time.
 Chemical Sanitization- It involves the use of an approved chemical sanitizer at a
specified concentration and contact time.
Various Types and Uses of Chemicals for Cleaning and Sanitizing

Cleaning and Sanitizing Agents
Cleaning Solution is designed to remove dirt and scrap to clean food contact surfaces like the
food preparation table. Cleaning agents are substances, usually liquids, powders, sprays, granules that
are used to remove dirt, including dust, stains, bad smells, and clutter on surfaces. Purposes of cleaning
agents include health, beauty, absence of offensive odor, and avoidance of spreading dirt and
contaminants on oneself and others. Some cleaning agents can kill bacteria and clean at the same time.
19
Types of Cleaning Agents:
Cleaning agents normally water solutions that might be acidic, alkaline, or neutral depending on
the use. It may also be solvent-based or solvent-containing and is then called degreasers.
1) Acidic- Acidic washing agents are mainly used for removal of inorganic deposits like scaling or
mineral build up in coffee makers, steam tables, and dishwashing machines. The active
ingredients are normally strong mineral acids and chelants. Example of these is vinegar.
2) Alkaline- alkaline washing agents contain strong bases like sodium hydroxide and/or potassium
hydroxide. The alkaline also dissolves grease, oils, fats, and protein-based deposits. Often there
are added dispersing agents to prevent redeposition of dissolved dirt to attack rust on metal parts.
Bleach and ammonia are also common alkaline cleaning agents.
3) Neutral- neutral washing agents are PH-Neutral and based on nonionic surfactants that disperse
different types of dirt.
4) Degreaser- These may be solvent-based or solvent-containing and may also have surfactants as
active ingredients.
The importance of proper cleaning can be appreciated when you realize that contaminated
equipment (equipment and utensils which are not clean) is another major cause of foodborne disease
outbreaks. Cleaning comprises many operations in the food establishment, and the process is usually
specific to the type of cleaning necessary.
CLEANING AGENT for Cleaning and Sanitizing Equipment and Utensils
1. Abrasive cleaners – These cleaners are used to remove heavy

accumulations of soil that are difficult to remove with detergents.
Some abrasive cleaners also disinfect. Clean food-contact surfaces as
needed throughout the day but no less than every four hours. If they
are not properly cleaned, food that meets these surfaces could
become contaminated.
2. Acid cleaners– These are used 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.
3. Soaps and detergents – These cleaning agents help water to emulsify

fats and to suspend soil particles. They can penetrate soil quickly and
soften it. Soaps are made from fats and lye, while detergents are
synthetic chemicals. Both act by reducing the surface tension of
water, which increases water’s interaction with soil, surround and lift
the soil from the surface, and allow water to flush the surrounded soil
away. These are used routinely to wash tableware, surfaces and
equipment.
4. Solvent cleaner – These are used occasionally on surfaces where
grease has burned on. Solvent cleaners are often called degreasers
Other Cleaning Agents:

1) Water- The most powerful and popular solvent.
2) Carbon Tetrachloride- A colorless organic compound with a sweet
smell that can be detected at low levels and is widely used in fire
extinguishers.
3) Ammonia- A colorless gas with a characteristic pungent smell.
Ammonia contributes significantly to the nutritional needs of
terrestrial organisms by serving as a precursor to food and sterilizers.
Cleaning and Sanitization of Equipment and Utensils
Steps in the Cleaning Process
20
The cleaning process needs to provide flexibility to achieve acceptable result for a wide range of
different cleaning applications to maximize the effectiveness of cleaning. Focus on these four steps.
1. Cleaning– The first step is to remove all organic material. With the use of a broom, shovel or
scraps, and other materials, this can be best achieved. Remove as much solids as possible to
minimize the use of water in the next step.
2. Washing– This step is the most time-consuming of the entire process. Likewise, the most
important one because washing will remove 99.99% of the microorganisms in the environment
when done correctly.
3. Rinsing – This is also important to remove most of the suspended soil, bacteria, and cleaning
compounds from the equipment and utensils that are not removed from the previous step. Although
the equipment and utensils look visibly clean at this point, they are still contaminated with many
bacteria.
4. Sanitizing – This is a critical step in the cleaning process that requires knowledge in science.
Chemicals are widely used to control, prevent, or destroy microbes in the equipment and utensils.
Sanitization will occur when certain specific chemical concentrations, temperature and time
requirements, and water conditions are satisfied. These conditions are crucial for effective
sanitization. Therefore, precise measurements of the sanitization process are made periodically.
21
Store and Stack Tools and Equipment
To maintain cleaning equipment and kept in a good working condition, it must be thoroughly
cleaned and stored correctly every after use.
1) Utensils should be stored in a clean dry place adequately protected against sources of
contamination.
2) Cups, bowls, and glasses shall be inverted for storage.
3) When not stored in closed cupboards or lockers, utensils and containers shall be covered or
inverted whenever practicable.
4) Racks, trays, and shelves shall be made of materials that are impervious, corrosion resistant,
nontoxic, smooth, durable, and resistant to chipping.
5) 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.
REVISED KNOWLEDGE: Actual answer to the process questions/ focus questions.
1. What are the basic cleaning agents you must have in a kitchen?
 The basic cleaning agents that we must have in our kitchen are water, detergent,
dishwashing detergent, abrasive, solvent-cleaner and acid cleaner.
2. When should you clean your kitchen?
 We must clean our kitchen every day.
3. How important is it to have a clean and sanitized kitchen?
 Cleaning and sanitizing are the basic steps in a kitchen which revolves around cleaning
during the day and between various tasks. Cleaning and sanitizing are one of the keyways
to prevent bacteria from getting into foods.

Cleaning and sanitizing may be the most important aspects of a sanitation program. The goal of
cleaning and sanitizing food contact surfaces is to remove food particles (nutrients) in which bacteria
needs to grow, and to kill those bacteria that are present. Cleaning is the complete removal of food
scraps using appropriate detergent and chemicals under recommended conditions. Sanitization is the
reduction or the removal of all living microorganisms to level considered safe for public. It is necessary
to clean the tools and equipment you use; and the area and premises where you prepare food. There are
a vast variety of cleaning and sanitizing agents available. Cleaning agents can be acidic, alkaline,
neutral, and degreasers in nature. Proper manner of cleaning of tools and equipment are needed to
assure safety for the personnel. Kitchen utensils when not in use should be stored in a clean and dry
place.
The cleaning process needs to provide flexibility to achieve acceptable result for a wide range
of different cleaning applications to maximize the effectiveness of cleaning. Focus on these four steps.
1. Cleaning– The first step is to remove all organic material. With the use of a broom, shovel or
scraps, and other materials, this can be best achieved. Remove as much solids as possible to
minimize the use of water in the next step.
2. Washing– This step is the most time-consuming of the entire process. Likewise, the most
important one because washing will remove 99.99% of the microorganisms in the environment
when done correctly.
Summar
3. Rinsing – This is also important to remove most of the suspended soil, bacteria, and cleaning
compounds from the equipment and utensils that are not removed from the previous step.
Although the equipment and utensils look visibly clean at this point, they are still contaminated
with many bacteria.
4. Sanitizing – This is a critical step in the cleaning process that requires knowledge in science.
Chemicals are widely used to control, prevent, or destroy microbes in the equipment and utensils.
Sanitization will occur when certain specific chemical concentrations, temperature and time
22
requirements, and water conditions are satisfied. These conditions are crucial for effective
sanitization. Therefore, precise measurements of the sanitization process are made periodically.
___________________________________________
Name of School

ACTIVITY SHEET
TEACHER:
Name of Learner : ____________________________________________________

Week No.: 3 Score : _______________
Written Work/s:
Read each statement carefully. Write TRUE on the blank before the number if the statement is
correct, otherwise, write FALSE.
1. Utensils need to be thoroughly washed in cold soapy water.
2. Follow the instructions on the sanitizer’s 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 sanitizer or very hot water may be used in the absence of dishwasher.
6. Chlorine-based sanitizers are non-staining.
7. Iodophors are widely used chemical sanitizers because they are generally inexpensive.
8. Chemical sanitizers can be home-made.
__________ 9. The most powerful and popular solvent is water.
__________10. The correct order of events for cleaning and sanitizing of food-product contact surface
are as follows: Rinse-Clean-Sanitize-Rinse.
Mini Task:
Directions: Go to your kitchen. Observe how the kitchen tools and equipment are stored and
stacked. Take note of your observation and make comments/suggestions on how to improve the storing
and stacking procedures. List four (4) observations. Follow the format below.
Observation 1:
Comments/Suggestions
Observation 2:
Observation 3:
Observation 4:
Rubric:
23
CRITERIA 2 1 Score
The facts/information are The facts/information are
very clearly and accurately clearly presented.
CONTENT presented.
The ideas are well The ideas are organized,
organized, logically however there are
ORGANIZATION presented and easily inconsistencies in the
understood. information given.
24
Weeks 4: CARRY OUT MEASUREMENTS AND CALCULATIONS IN A REQUIRED TASK
The learners demonstrate understanding mensuration and calculation

Content Standard in Cookery.
The learners independently measure and calculate ingredients in

Performance Standard Cookery.
Most Essential Learning Carry out measurements and calculations in a required task.
21 Century Learning Skills
st
Reliance

A. Printed:
Press Incorporation
B. Online:
 Cooking Measurement Conversion Chart retrieve from
https://cf.ltkcdn.net/cooking/files/3136-Cooking-Measurement-Conversion-Chart.pdf
TOPIC: CARRY OUT MEASUREMENT AND AND CALCULATIONS IN A REQUIRED

TASK
INTRODUCTION:
Measuring is important for baking and cooking. Although it can be a little forgiving when it
comes to the latter, it takes a while to get used to how much ingredients are exactly needed. If you
cannot measure, expect your results to turn out average to terrible. Cooking is science. From mixing
batter to stir-frying vegetables, you are creating delicious chemical reactions. An accurate balance of
carbohydrates, fats, and liquids results in a masterpiece. Too much salt or putting in too much baking
soda in cookies can destroy the flavor. Muffins will taste bland and tasteless.
Most chefs do measure, and when they don't, it is because they have been cooking a long time.
They understand the amounts of ingredients they are adding because they started out measuring. This is
the primary reason you should measure - because you will learn about cooking better.
As you are measuring, it is a great idea to begin learning what is in each measured ingredient.

1. Give the abbreviations and equivalent of measurements.
2. Identify the types of measuring tools.
3. Explain the steps in measuring ingredients.
4. Convert system of measurement according to recipe requirement.
25
understanding of the topic, Carry out measurement and calculations in a required task.
What I Have
What I Know
Learned
Find Out More

1. What are the different sizes of measuring spoon and measuring cup?
2. Why is it important to have an accurate measurement of ingredients?
Direction: Complete the table below.
2 tablespoons ___(1)__ fluid oz. 30 ml.
1 cup 8 fluid ounces ___(2)__ ml.
___(3)__ oz. 220 g 4 inches
2 ½ fluid ounces 85 ml _(4)__ teaspoon
250 ˚F _(5)__ ˚C
CONTENT DISCUSSION:
In this week’s lesson, you are going to learn the steps in measuring dry and liquid ingredients
and converting system of measurements according to the recipe requirement. You will be given an
opportunity to learn the significance of measuring and converting accurately.
Symbols
c-cup oz- ounce
t or tsp- teaspoon kg-kilogram
T or tbsp- tablespoon g-gram
qt- quart gal-gallon
pt- pint
oz- ounce
DRY INGREDIENTS MENSURATION
26
Measuring ingredients while cooking is like winning half the battle when it comes to creating
something that will turn out properly and taste amazing. With the right measuring tools and techniques,
any cook can take his/her cooked items a step farther in the right direction.
It is essential for the amateur cooks or baking hobbyists to get into the habit of measuring
ingredients using the right measuring tools such as the measuring cups, spoons, and scales to be sure that
the measurements are accurate.
Tools needed for measuring ingredients are:
a) Measuring spoon 4 to a set: ¼ tsp., ½ tsp., 1 tsp, and 1 tbsp.

b) Measuring cups: ¼ c, ½ c, ¾ c, and 1 c
c) Small Knife or Spatula (for level off dry and powder ingredients)
DRY MEASURING CUPS
When working with dry ingredients, make sure that you favor a dry
measuring cup over a liquid measuring cup although residential style measuring
cups are most common. The thing that sets apart a dry measuring cup has a flat
rim. It has also no pouring spout.
Dry ingredients are measured by filling the cup to the brim and scraping
off the top with a flat utensil. That flat, thin rim makes an accurate measurement
at the top of the cup. Dry graduated measuring cups
are perfect for recipes that may call larger
measurements of dry ingredients, such as pints or
quarts.
MEASURING SPOONS
Measuring spoons are used for dry or wet ingredients, so they work just fine if the dry
ingredients are properly leveled off and the wet ingredients are poured just before they would spill over,
creating a round “bubble” at the top of the spoon.
Measuring Dry Ingredients
Dry ingredients consist of flour, sugar and leavener of the baking world. These ingredients are
usually granulated or powdered.
Measuring Grains, Powder and Dry Ingredients:
1. Measuring cup: Fill the cup to overflowing, level-off with a spatula or with a straight edged
knife. Some ingredients need sifting before measuring to remove lumps.
2. Measuring spoon: Level a measuring spoon with straight edge of a knife to measure small
amounts of salt, pepper, leavening agents or solid fats.
Note: Do not shake the dry measuring cup to level off dry ingredients.
1. Rice and Flour – Fill the cup to overflowing, level-off with a spatula
or with a straight edged knife.
2. 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.
Note: For any type of flour, do not use a measuring cup to scoop the
flour from its storage container as it can overpack
27
the flour, resulting in an inaccurate measurement. When filling the cup, do not shake or pack the
flour but rather use the back of a knife or other flat utensil to level off the flour. Same measuring
applies to baking powder/baking soda.
3. Refined/White sugar – It is measured suing the measuring spoon or cup to scoop it directly out
of the storage container or bag until it is overflowing. Sift sugar once to take out lumps, if any.
Spoon into cup and level off with a spatula or the back of a knife over the rim of the cup. Do not
pack or tap the sugar down.
4. Brown sugar – Pack into cup just enough to hold its shape when turned out
off cup, then pat it down with the back of a spoon. The
goal is for the sugar to retain the shape of the measuring
cup when added to the other ingredients. Level off with a
spatula before emptying.
5. Level a measuring spoon with straight edge of a knife to
measure small amounts of salt, pepper, leavening agents
or solid fats.
DRY MEASUREMENTS CONVERSION TABLE
Dry measurements Volume Equivalent
1 quart 2 pints
8 quarts 1 peck
4 pecks 1 bushel
1 U.S. pint 1 English pint
1 U.S. quart 1 English quart
1 U.S. peck 1 English peck
1 U.S. gallon 1 English gallon
1 U.S. pint 0.551 liter
1 U.S. quart 1.101 liters
1 U.S. peck 8.81 liters
1 U.S.bushel 35.24 liters
Example: Convert 32 quarts to bushels.
Solutions: You may use your calculator.

1 peck 1bushel
32 quarts× 8 quarts × 4 pecks = 1 bushel
LIQUID INGREDIENTS MENSURATION
Liquid measurement and equivalents help you measure how much volume of liquid will occupy
a container. Liquids are more difficult to measure than solid substances due to the surface tension of
liquids. The surface of the liquid poured in a container is not flat, instead it has a convex shape if you
closely observe. This is because of two factors ― the gravity that pulls the liquid downwards, and the
28
surface tension of the liquid next to the sides of the container that pulls it gently towards the edges. This
makes it very difficult to correctly measure the liquids.
LIQUID MEASURING CUPS
Liquid measuring cups are often glass or plastic so that the liquid
can be viewed through the sides of the cup and an accurate
measure can be taken. However, the key feature of a liquid
measure is the rim, which has a lip or pouring spout. The
graduated marking on the sides helps the baker tell the correct measurement, and
the lip or pout makes it easy to pour the liquid into a mixing bowl or other vessel.
It is very important to use measuring cup with pouring spouts or lips. To make the process
easier, the cups must be made of plastic or glass rather than metal. This cup must be placed on the level
surface, pour in the liquid, and view it at the eye level to be sure the liquid hits the appropriate line on
the cup. In the case of smaller measurements, a regular measuring spoon works just fine. Below are
some tips in measuring liquid ingredients.
1. Milk– Use a glass measuring

cup to measure milk. Pour
milk into the cup up to the
measuring mark. Do not lift
the cup. It must be placed on
the level surface and view it at
the eye level.
2. Water –The key for measuring water is to
use a plastic or glass measuring cup, if possible,
and to measure at eye level. It is not enough to
hold a cup under a faucet then dump it into a bowl. Bend down to view
the liquid in the cup and make sure the meniscus of the liquid rests right on the line of the measuring
cup. If the liquid is opaque, such as milk, then simply get as close as possible to the measuring line.
3. Vanilla – This is typically measured in a very small portion since it is
concentrated and aromatic. Many bakers measure vanilla into a measuring
spoon while holding it over the mixing bowl. Actually, it is not the best
idea, especially if you do not have a steady hand. When liquid drips over
the side of the spoon, you may end up with more vanilla in the recipe than
you need, which can throw off the flavors. Instead,
measure over a clean measuring cup or another
bowl. This way, any spilled extract can potentially
be saved to be used in another recipe, since vanilla
is expensive.
4. Oil – measuring oil is just like measuring water or other liquids; only it has a
different consistency. Make sure to measure oil in a clean liquid measuring
cup. If the cup happens to have any water leftover from washing or from a
previous measurement, it can alter the final measurement of the oil, so make sure to dry the cup
before using it.
29
LIQUID MEASUREMENTS CONVERSION TABLE
Liquid measurements Volume Equivalent
1 teaspoon 1/3 tablespoon
1 tablespoon 3 teaspoons
1 tablespoon 1/16 cup
2 tablespoons 1 fluid ounce
2 tablespoons 1/8 cup
2 tablespoons + 2 teaspoons 1/6 cup
4 tablespoons ¼ cup
5 tablespoons + 1 teaspoon 1/3 cup
6 tablespoons 3/8 cup
8 tablespoons 1 cup or 4 fluid ounces
10 tablespoons + 2 teaspoons 2/3 cup
12 tablespoons ¾ cup
1 pint 16 fluid ounces
2 pints 1 quart
4 cups 1 quart
4 quarts 1 gallon
LIQUID MEASUREMENTS CONVERSION TABLE
Liquid measurements Volume Equivalent
1 U.S. teaspoon 5 milliliters
11 U.S. teaspoons 15 milliliters
½ U.S. cup 0.118 liter
1 U.S. cup 0.235 liter, approx.. ¼ liter
1 U.S. pint 0.4732 liter
1 U.S. quart 0.9463 liter
1 U.S. gallon 3.785 liters
30
U.S. MEASUREMENT vs. ENGLISH Measurements
There are two systems for measuring ―the English system and the metric system. The table
below shows conversion of the most commonly used measurements of ingredients in cooking.
CONVERSION TABLE
U.S. Measurement English Measurement
1 ¼ U.S. teaspoons 1 English teaspoon
1 ¼ tablespoons 1 English tablespoon
½ U.S. cup 5/6 English cup
1 U.S. cup 5/6 English breakfast – cup
1 U.S. pint 5/6 English – imperial – pint
1 U.S. gallon p 5/6 English – imperial gallon
1 U.S. quarter p 5/6 English – imperial - quart
The next table shows the conversion for oven temperature.

CONVERSION TABLE
Fahrenheit (°F) Celcius (°C) Description
250 120 Very Low
300 150 Low
325 – 350 160 – 180 Moderately Low
375 – 400 190 – 200 Low
425 – 450 220 – 230 Moderately Hot
475 – 500 250 – 260 Hot
MEASURING OTHER INGREDIENTS
Cooking ingredients do not always fall into the categories of dry or liquid. Some ingredients are
somewhere in between, with a semiliquid state or something totally different like chopped nuts.
Preparation is very important in measuring unusual ingredients, or those that do not necessarily fall into
these categories of dry and liquid.
1. Butter and shortening– Fats that are solid at room temperature, including shortening and butter,
require their own measuring techniques. Butter for baking typically comes in sticks
surrounded by paper wrapping, and that wrapping is conveniently marked with
measurements, usually in terms of tablespoons. One stick of butter is equal to ½
cup. If you are measuring the old-fashioned way, the correct method is to scoop a
heaping amount into a dry measuring cup, pack it down so there are no air spaces,
and then level off the top with the back of a knife.
2. Chopped ingredients– Many recipes are chopped items, whether they are nuts, fruits or even
candies. Be aware of whether the recipe asks the baker to measure the ingredient
before or after. For instance, the recipe may call for a “12-ounce bar of dark
31
chocolate, chopped.” The ideal way to measure this is to purchase a chocolate bar wrapped and
labeled “12 ounces”, or potentially weigh a hunk of chocolate before chopping it. However, if the
recipe calls for “one cup of coarsely chopped dark chocolate,” then one would measure using a dry
measuring cup, filling it with chopped chocolate until it is leveled with the rim. Nuts are best
measured with dry graduated cups.
3. Eggs– Measuring cup is not always a requirement in measuring eggs but rather an understanding
about the size of the egg you need. You must avoid getting the shells in the bottles
or other ingredients. Always use the size of eggs that a recipe calls for. But if no
size is given, then assume it calls for large eggs., then crack the eggs into a small
bowl glass bowl before adding them to the other ingredients. This will allow you to
see if there are any stray pieces of shell in the eggs and afford you the chance to
pick them out before they get mixed with the other ingredients.
4. Peanut butter– This is much like shortening because it is dense, sticky, and difficult to manage, let
alone measure. When measuring, spoon out the peanut butter into a dry measuring
cup until it is level with the rim of the cup. It will help if the cup is slightly greased
with a tiny amount of oil, which will prevent part of the peanut butter from sticking
to the cup and throwing off the measurement.
1. What are the different sizes of measuring spoon and measuring cup?
 The different sizes of measuring spoon and measuring cup are as follows:
-Measuring spoon 4 to a set: ¼ tsp., ½ tsp., 1 tsp, and 1 tbsp.

-Measuring cups: ¼ c, ½ c, ¾ c, and 1 c
2. Why is it important to have an accurate measurement of ingredients?
 Proper measuring of ingredients is important to successful cooking and baking. Some

foods can be greatly affected by too much or too little of certain ingredients.
Ingredients which are measured by volume and by weight demand standardized measuring
tools and equipment. Accurate techniques in measuring are as important as the tools for
measuring. Therefore, always observe the procedures. The tools needed for measuring ingredients
are Measuring spoon 4 to a set: ¼ tsp., ½ tsp., 1 tsp, and 1 tbsp, Measuring cups: ¼ c, ½ c, ¾ c,
and 1 c, and Small Knife or Spatula (for level off dry and powder ingredients).
Dry ingredients consist of flour, sugar and leavener of the baking world. These ingredients
are usually granulated or powdered. Measuring Grains, Powder and Dry Ingredients, measuring
cup: Fill the cup to overflowing, level-off with a spatula or with a straight edged knife. Some
ingredients need sifting before measuring to remove lumps, measuring spoon: Level a measuring
spoon with straight edge of a knife to measure small amounts of salt, pepper, leavening agents or
solid fats. Do not shake the dry measuring cup to level off dry 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.
32
___________________________________________
Name of School

ACTIVITY SHEET
TEACHER:
Name of Learner : ____________________________________________________

Week No.: 4 Score : _______________
Written Work/s:
A. Directions: Identify what is being described in each item by filling in the blanks with the
correct answers.
1. ____________________ while cooking is like winning half the battle when it comes to creating
something that will turn out properly and taste amazing.
2. ____________________ are meant to be measured by filing the cup to the brim and scraping off
the top with a flat utensil.
3. ____________________ are perfect for recipes that may call for larger measurements of dry
ingredients, such as pints or quarts.
4. ____________________ are often glass or plastic so that the liquid can be viewed through the
sides of the cup and an accurate measure can be taken.
5. ____________________ are used for dry or wet ingredients, so they work just fine as long as the
dry ingredients are properly leveled off and the wet ingredients are poured just before they would
spill over, creating around “bubble” at the top of the spoon.
6. ____________________ consist of the flour, sugar, and leavener of the baking world.
7. ____________________ and baking powder perform different functions in a recipe, but they can
be measured the same way.
8. ____________________ is measured using the measuring spoon or cup to scoop it directly out
of the storage container or bag until it is overflowing.
9. ____________________ require specialized liquid measuring cups with pouring spouts or lips.
10. ____________________ and other extracts are typically measured in very small portion, since
they are so concentrated and aromatic.
Mini Task/s:
Directions: Convert the following measurements as indicated. Write your answers on the corresponding
box in the table provided for each item. Write your solution on the space provided below.
Measurement 1 Measurement 2
A) U.S. measurements vs. English measurements

5 U.S. teaspoons 1) _____ English teaspoon
2) _____ U.S. cup 2 English teacups

33
3) _____ U.S. pint 18 English pints
B) Oven temperature
4) If 250°F = 120°C, then 125°F = _____ °C
5) If 150°C = 300°F, then 225°C = _____ °F
34
Weeks 5: SUBSTITUTION OF INGREDIENTS
COSTING OF FINISHED PRODUCTS AND RECIPES
The learners demonstrate understanding on substitution of ingredients

Content Standard and estimating product cost.
The learner independently gives the substation of ingredients and

Performance Standard perform estimation of product cost.
Most Essential Learning Understand substitution of ingredients and estimation of product cost.

A. Printed:
Press Incorporation
B. Online:
 Food Costing retrieve from https://www.pfonline.com/articles/estimating-finishing-costs
TOPIC: SUBSTITUTION OF INGREDIENTS AND COSTING OF FINISHED PRODUCTS

AND RECIPES
INTRODUCTION:
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 is easier to use a
similar product as a replacement. There are, however, several factors to consider when substituting
ingredients. Consider differences in flavor, moisture, texture and weight. And of course, measure
accurately.
If you are opening a restaurant (or any Food and Beverage outlet where food is for sale) or sell
food online, you will always incur costs to produce the food: how you work out what to sell the food for
will help to determine if your business venture is profitable or not. You can determine your food cost as
the percentage of the total of your business sales that are spent on food products.
This percentage should come in around 28-35% for your business to start making money or show a
profit.
However, when you add food cost and labor costs together, as well as overheads and other
incidentals, the figure can be significantly high (50-75%) so you want to ensure that your food costs
don’t come in above 35%…or you will be losing money. By checking your food costs on a
monthly/regular basis, you can easily find trends in popular dishes, product fluctuations and specific
food price change
35
1. Discuss the substitution of ingredients.
2. Explain principles of costing.
3. Compute cost of production.
and understanding of the topic, Substitution of Ingredients and Costing of
finished products.
What I Have
What I Know
Learned
Find Out More

1. In business, how relevant is it to know about costing?

2. Why is it important to know the substitute for each ingredient?
1SHORT EXERCISES/DRILLS:
Write the substitution for the following ingredients. Write your answer on the blank.
1) 1. 1 cup brown sugar -________________________________________________________
2) 2. ¼ - 1/3 cup breadcrumbs-_______________________________________________
3) 3. ¼ cup oil-_________________________________________________________________
4) 4. 1 cup Macadamia nuts-_______________________________________________________
5) 5. 1 cup coconut milk-______________________________________________________
CONTENT DISCUSSION:
In this week’s lesson, you are going to know the substitution of ingredients and the ways of
costing finished products and recipes. You will be given an opportunity to learn the significance of
ingredients’ substitution and costing of finished products and recipes.
The table below gives substitutes that may be used to get a finished product like the original. The
following abbreviations are used:
tsp = teaspoon
Tbsp = tablespoon
36
oz = ounce
lb = pound
Ingredient Amount Substitution
Allspice 1 tsp  1/2 tsp cinnamon plus ½ tsp ground cloves
Arrowroot starch 1 tsp  1 Tbsp flour or

 1 tsp cornstarch
Baking mix 1 cup  1 cup pancake mix
Baking powder 1 tsp  ¼ tsp baking soda plus ½ tsp cream of tartar or
 ¼ tsp baking soda plus ½ cup buttermilk (decrease liquid in
recipe by ½ cup)
Beer 1 cup  1 cup nonalcoholic beer or
 1 cup chicken broth
Brandy ¼ cup  1 tsp imitation brandy extract plus enough water to make ¼
cup
Bread crumbs 1 cup  1 cup cracker crumbs or
 1 cup ground oats
Broth: beef or 1 cup  1 bouillon cube plus 1 cup boiling water or
chicken  1 Tbsp soy sauce plus enough water to make 1 cup or
 1 cup vegetable broth
Brown sugar 1 cup, packed  1 cup white sugar plus ¼ cup molasses and decrease the
liquid in recipe by ¼ cup or
 1 cup white sugar or
 1 ¼ cups confectioners’ sugar
Butter (salted) 1 cup  1 cup margarine or
 1 cup shortening plus ½ tsp salt or
 7/8 cup vegetable oil plus ½ tsp salt or
 7/8 cup lard plus ½ tsp salts
Butter (unsalted) 1 cup  1 cup shortening or
 7/8 cup vegetable oil or
 7/8 cup lard
Buttermilk 1 cup  1 cup yogurt or
 1 Tbsp lemon juice/vinegar plus enough milk to make 1 cup
Catsup 1 cup  1 cup tomato sauce plus 1/2 cup sugar and 2Tbsp vinegar
(for use in cooking)
Chili Sauce 1 cup  1 cup tomato sauce, 1/4 cup brown sugar, 2 Tbspvinegar,
1/4 tsp cinnamon, and dash of groundcloves and allspice
Chocolate, 1 oz  3 Tbsp cocoa plus 1 Tbsp butter or fat;
unsweetened  3 Tbsp carob powder plus 2 Tbsp water
Chocolate, 1 oz  1 oz unsweetened chocolate plus 4 tsp sugar

semisweet
Cocoa ¼ cup  1 (1-oz) square unsweetened chocolate
Coconut milk 1 cup  cup milk
Cornstarch 1 Tbsp  2 Tbsp all-purpose flour;

 2 Tbsp granular tapioca;
 1 Tbsp arrowroot.
Corn syrup 1 cup  1 cup granulated sugar plus 1/4 cup water orother liquid
called for in recipe;
 1 cup honey
37
Cream: 1 cup  1 1/2 Tbsp butter plus 7/8 cup milk;
 1/2 cup coffee cream plus 1/2 cup milk;
 half & half  1 cup evaporated milk, undiluted
(10-12% fat)
Cream, sour 1 cup  7/8 cup buttermilk or sour milk;

 1 cup yogurt;
 1 1/8 cup powdered nonfat dry milk, 1/2 cup warmwater
and 1 Tbsp vinegar (mixture will thicken inrefrigerator in a
few hours);
 1 cup evaporated milk plus 1 Tbsp vinegar (allowto stand 5
minutes before using);
 1/3 cup buttermilk, 1 Tbsp lemon juice, and 1 cupsmooth
cottage cheese blended together;
 7/8 cup milk, 1 Tbsp lemon juice, and 2 Tbspbutter or
margarine
Cream, whipped 2 cups  cup chilled evaporated milk plus 1/2 tsp lemonjuice,
whipped until stiff
Cream of tartar ½ tsp  1 1/2 tsp lemon juice or vinegar
Eggs, whole, 1 egg, (3 1/3  2 1/2 Tbsp dried, sifted eggs plus 2 1/2 Tbspwater;
large Tbsp)  3 1/3 Tbsp frozen egg yolks, thawed;
 1/2 tsp baking powder, 1 Tbsp vinegar and 1Tbsp liquid (in
baking);
 1 egg in every 3 can be replaced with 1 Tbspcornstarch 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 2Tbsp);
 1/4 cup commercial egg substitute
Egg whites 1 egg white (2  2 tsp dried egg white plus 2 Tbsp water;
Tbsp)  2 Tbsp frozen egg whites, thawed
Egg yolks 1 egg yolk (1  2 Tbsp dried egg yolks plus 2 tsp water;
1/3 Tbsp)  4 tsp frozen egg yolks, thawed
Evaporated milk 1 cup  1 cup light cream
Flour (bread) 1 cup  7/8 cup all-purpose or bread flour
Flour (cake) 1 cup  7/8 cup all-purpose flour (1 cup less 2 Tbsp)
Flour (self-rising) 1 cup  7/8 all-purpose flour plus 1 ½ tsp baking powder and ½ tsp
salt
Garlic 1 clove, small  1/8 tsp garlic powder or instant minced garlic;
 1/2-1 tsp garlic salt (reduce amount salt called forin recipe)
Gelatin, flavored 1 Tbsp,  1 Tbsp plain gelatin plus 2 cups fruit juice
granulated  2 tsp agar-agar
Ginger (dry) 1 tsp  2 tsp chopped fresh ginger
Ginger (fresh) 1 tsp, minced  ½ tsp ground dried ginger
Green onion ½ cup,  ½ cup chopped onion

chopped  ½ cup chopped leek
 ½ cup chopped shallots
Hazelnuts 1 cup, whole  1 cup macadamia nuts
 1 cup almond
Herbs (fresh) 1 Tbsp,  1 tsp (chopped or whole leaf) dried herbs
38
chopped fresh
Honey 1 cup  1 ¼ cup white sugar plus 1/3 cup water

 1 cup corn syrup
Hot pepper sauce 1 tsp  ¾ tsp cayenne pepper plus 1 tsp vinegar
Lard 1 cup  1 cup shortening

 7/8 cup vegetable oil
 1 cup butter
Lemon grass 2 fresh stalks  1 Tbsp lemon zest
Lemon juice 1 tsp  ½ tsp vinegar

 1 tsp white wine
 1 tsp lime juice
Lime zest 1 tsp  1 tsp lemon zest
Macadamia nuts 1 cup  1 cup almonds

 I cup hazelnuts
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
Margarine 1 cup  1 cup shortening plus ½ tsp salt
 I cup butter
 7/8 vegetable oil plus1/2 tsp salt
Mayonnaise 1 cup  I cup sour cream
 I cup plain yogurt
Milk (whole) 1 cup  1 cup soy milk
 1 cup rice milk
 1 cup water or juice
 ¼ cup dry milk powder plus 1 cup water
 2/3 cup evaporated milk plus 1/3 cup water
Mint (fresh) ¼ cup,  1 tsp dried mint leaves
chopped
Molasses 1 cup  Mix ¾ cup brown sugar and 1 tsp cream of tartar
Mushrooms, fresh 1 lb  3 oz dried plus 1 1/2 cups water

 1 8-oz can, drained weight
Mustard 1 Tbsp  Mix together 1 Tbsp dried mustard, 1 tsp water, 1 tsp
(prepared) vinegar, 1 tsp sugar
Oil (for sauteing) ¼ cup  ¼ cup melted margarine, butter, bacon drippings, shortening
or lard
Onion 1 cup,  1 cup chopped green onions,
chopped  I cup dried minced onions
Orange juice 1 Tbsp  1 Tbsp other citrus juice
Parmesan cheese ½ cup, grated  ½ cup grated Asiago cheese or Romano cheese
Pepperoni 1 oz  1 oz salami
Peppers, green or 1 Tbsp  Tbsp fresh bell pepper, dried chopped
red bell, dried
Pimento 2 Tbsp,  3 Tbsp fresh red bell pepper;

 1 Tbsp dried red pepper, rehydrated
chopped
Raisin 1 cup  1 cup dried currants

 1 cup dried cranberries
39
 1 cup chopped pitted prunes
Rice (white) 1 cup, cooked  1 cup cooked barley
 1 cup cooked brown or wild rice
Saffron ¼ tsp  ¼ tsp turmeric
Soy sauce ½ cup  4 Tbsp Worchester shire sauce mixed with 1 Tbsp water
Sweetened 1 (14-0z) can  ¾ cup white sugar mixed with ½ cup water and 1 1/8 cups
condensed milk dry powdered milk: Bring to a boil and cook, stirring
frequently, until thickened, about 20 mins
Tomato juice 1 cup  ½ cup tomato sauce plus ½ cup water
Vegetable oil (for 1 cup  1 cup applesauce

baking)  1 cup fruit puree
Vegetable oil (for 1 cup  1 cup lard

frying)  1 cup vegetable shortening
Vinegar 1 cup  1 cup brown sugar

 ¾ cup honey or corn syrup
Wine 1 cup  1 cup chicken/beef broth
 1 cup fruit juice mixed with 2 tsp vinegar or 1 cup water
Yeast (active dry) 1 (0.25-oz)  1 cake compressed yeast
package  2 ½ tsp rapid rise yeast
Yogurt 1 cup  1 cup sour cream

 1 cup buttermilk/sour milk
Factors to consider when taking actual food cost:
You should do your stock inventory either at the end of the day or the beginning of the day.
Accurate stock inventory cannot be made whilst items are being sold or delivered. Also, if the cost of
something has changed (for example you have two chickens that were bought at two different prices),
use the most recent unit price.
40
How do you work out your food cost?
Here is a very simple and recognized formula:

Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) / Food Sales
1) Take a physical count of the stock you have in your kitchen.

For example, you would like to sell home-made burgers. After counting your stock of
ingredients and other materials, you have come up with a stock worth ₱8,000.
2) Add your new stock purchases: If you already have stock in the kitchen and you also purchased
additional stock during the week, you should add the two together by combining the closing stock
for last week with the purchases for this week.
For example, you purchased additional ingredients worth ₱2,000, so the total would be:
₱ 8,000+ ₱ 2,000=₱ 10,000
3) Subtract your ending inventory, after all sales for the period are complete.
For example, after selling for a week, there were ingredients left which amount to ₱2,200.
₱ 10,000−₱ 2,200=₱ 7,800

4) Divide the value by the amount of sales.
For example, your total sales for the week is ₱12,000, then
₱ 7,800 ÷ ₱ 12,000=0.65or65%
This means that you used 65%food cost or 65% in your sales is spent on cost of food.
1. In business, how relevant is it to know about costing?
 Costing will help the seller keep track of the business. It will tell him when he has spent
the most and why and it can help him see where he can improve in terms of expenses and
sales.
2. Why is it important to know the substitute for each ingredient?
 It is important to know the substitute for each ingredient because sometimes, it is

inconvenient to run out and purchase the necessary ingredient – it is easier to use a
similar product as a replacement.
41
Substitution of one ingredient for another may alter the taste, color, moisture content or
texture of the product. For this reason, it is suggested that ingredient substitution be used in
unexpected situations only. If you don’t have the food listed in the “ingredient” column, try one
of the alternatives listed in the “substitutes” column.
Cost is defined as the price of something.to ensure that the seller does not lose in his
selling enterprise, the selling price should be determined after computing all the expenses
incurred
Here is a very simple and recognized formula:
Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) / Food Sales
42
___________________________________________
Name of School

ACTIVITY SHEET
TEACHER:
Name of Learner : ____________________________________________________

Week No.: 5 Score : _______________
Written Work/s:
Directions: Write the substitution for the following ingredients. Write your answer on the blank.
1) 1 cup brown sugar
2) ¼ - 1/3 cup bread crumbs
3) ¼ cup oil
4) 1 cup Macadamia nuts
5) 1 cup coconut milk
6) 1 cup cake flour
7) 2 cups Evaporated milks
8) 2 cups catsup
9) 1 cup molasses
10) 1 small onion
Mini Task/s:
Directions: Given the different amounts below, determine the food cost in each item.
Beginning Additional Ending
Food Sales Food Cost
Inventory Purchase Inventory
1) ₱ 20,000 ₱ 4,000 ₱ 18,000 ₱ 18,500
2) ₱8,000 ₱ 3,000 ₱6,000 ₱ 13,000
3) ₱17,000 ₱7,000 ₱12,000 ₱27,000
4) ₱1,000 ₱ 220 ₱ 300 ₱ 1,400
5) ₱5,000 ₱2,000 ₱2,500 ₱3,000
43
Weeks 6: INTERPRET KITCHEN LAYOUT
The learners demonstrate understanding on interpreting kitchen

Content Standard layout.
Performance Standard The learner independently read and interpret kitchen layout.
Most Essential Learning Interpret Kitchen Layout.
Academically Excellent, Social Responsibility, Community

Core Values Building, Christian Witnessing
A. Printed:
Press Incorporation
B. Online:
 Kitchen Layout retrieve from https://www.cliqstudios.com/kitchen-layouts/
TOPIC: SUBSTITUTION OF INGREDIENTS AND COSTING OF FINISHED PRODUCTS

AND RECIPES
INTRODUCTION:
A kitchen is a room or part of a room used for cooking and food preparation. The main function
of a kitchen is cooking or preparing food, but it may also be used for dining, food storage, entertaining,
dishwashing, and laundry. The evolution of the kitchen is linked to the invention of the cooking range or
stove and the development of water infrastructure capable of supplying water to private homes.
Understanding the basic principles of kitchen layout will help take much of the mystery out of
the design process. One of the most basic kitchen layouts is the work triangle. The work triangle is an
imaginary line drawn from each of the three primary workstations in the kitchen, the food storage,
preparation/cooking, and clean-up stations. By drawing these lines, you can assess the distance required
to move to and from each area and thus, determine how well the traffic will flow. To avoid traffic flow
problems, work triangles should have a perimeter that measures less than 26 feet.

1. Read and interpret kitchen symbols and layout according to job specifications.
2. Determine the parts and functions of a kitchen layout.
3. Prepare a sketch and layout according to the type of a kitchen.
and understanding of the topic, Interpret kitchen layout.
What I Know What I Want to How I Can Learn What I Have
44
Learned
Find Out More

1. What shape is being formed in the three primary workstations?

2. For you, what is the best kitchen layout and why?
Directions: Fill in 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 refers to ___________.
2. Workstation simply means a __________ __________ __________where a particular kind of food
is produced.
3. The term that means doing the job in the easiest, simplest, and quickest way is ____________.
4. Type of kitchen which is most suitable for large families is ___________.
5. Type of kitchen which is the most popular and compact is ____________.
CONTENTDISCUSSION:
Understanding the basic principles of kitchen layout will help take much of the mystery out of the
design process. One of the most basic layout principles is the work triangle. The work triangle is an
imaginary line drawn from each of the three primary work stations in the kitchen - the food storage,
preparation/cooking, and clean-up stations. By drawing these lines, you can assess the distance required
to move to and from each area and thus determine how well the traffic will flow. To help avoid traffic
flow problems, work triangles should have a perimeter that measures less than 26 feet.
The three primary kitchen workstations which create the work triangle are:
45
1. The food storage station Your refrigerator and pantry
are the major items here.
Cabinetry like lazy Suzan 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. The preparation/cooking Your range, oven, microwave,

station and smaller appliances are
found in this area. Counter
space is important in this
section. Conserve space by
moving appliances off the
counter with appliance garage
cabinets and space-saving ideas
like towel rods and pot lid
racks.
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.
Kitchen Floor Plan Symbols
46
47
Common Kitchen Layouts
Since the kitchen is one of the most active work areas of the home, it is important to select the
right layout to complement your lifestyle and taste.
There are six (6) primary kitchen layout shapes - the U-Shaped, L-Shaped, and Island, G-Shaped,
Corridor/Gallery, and Single Wall shapes.
SINGLEWALL A single-wall of Pullman kitchen

/PULLMAN (One-way Gallery) has all of these
KITCHEN along wall; the work triangle
degenerates to a line. This is not
optional, but often the only solution
if space is restricted. This may be
common in an attic space that is
being converted into a living space,
or a studio apartment. For one cook
to maneuver.
 Ideal for apartments and
smaller homes.
 Works well with the open
designs found in many
contemporary homes.
 Small moveable table can
provide eating space.
 Can be enhanced with the
addition of an island.
CORRIDOR/ The corridor or Gallery Kitchen

GALLERY (Double-file kitchen) has two rows
KITCHEN of cabinets at opposite walls, one
containing the stove and the sink,
the other is the refrigerator. This is
the classical work kitchen.
 Great for smaller kitchens
 Appliances are close to one
another.
 Can easily convert to a U-
shaped by closing off one
end.
L-SHAPED In the L-Shaped Kitchen, the

KITCHEN cabinets occupy two adjacent walls.
Again, the work triangle is
preserved, and there may be even
space for an additional table at a
third wall, provided it does not
intersect the triangle. It provides a
compact triangle.
 Very flexible layout design
and most popular.
 Major appliances can be
placed in a variety of areas.
48
 Work areas are close to each
other.
 Can easily convert to a U-
shaped with a cabinet leg
addition.
U-SHAPED The U-shaped kitchen has cabinets

KITCHEN along three walls, typically with the
sink at the base of the “U” place a
table at the fourth wall.
 Perfect for families who use
their kitchens a great deal.
 Provides plenty of counter
space.
 Efficient work triangle.
 Can convert one cabinet leg
into a breakfast bar.
G-SHAPED The G-Shaped Kitchen has cabinets

KITCHEN along three wall, like the U-shaped
kitchen, and also a partial fourth
wall, often with a double basin sink
at the corner of the G-shape. The G-
Shaped kitchen provides additional
work and storage space, and can
support two work triangles. A
modified version of the G-Shaped
Kitchen is the double-L, which splits
the G into two L-Shaped
components, essentially adding a
smaller L-shaped or peninsula to the
kitchen. It offers a great deal of
space.
 Ideal for larger families
needing extra storage space.
 Plenty of counter and cabinet
space.
 Multiple cooks can function
well in this layout.
 Can convert one cabinet leg
into a breakfast bar or
49
entertaining area.
ISLAND The Island Kitchen (Block Kitchen)
KITCHEN is a more recent development,
typically found in open kitchens.
Here, the stove or both the sink are
placed where an L or U kitchen
would have a table, in a free-
standing “island”, separated from
the other cabinets. The island is also
an ideal place to add an extra sink or
an island grill. In a closed room, this
does not make much sense, but in an
open kitchen, it makes the stove
accessible from all sides such that
two persons can cook together, and
allows for contact with guests or the
rest of the family, since the cook
does not face the wall any more.
Additionally, the kitchen island’s
countertop can function as an
overflow-surface for serving buffet
style meals or sitting down to eat
breakfast and snacks.
Industrial Kitchen
A canteen kitchen/restaurant kitchen-found in hotels, hospitals, educational and work place

facilities, army barracks, and similar establishments are generally (in developed countries) subject to
public health laws. They are inspected periodically by public-health officials, and forced to close if they
do not meet hygienic requirements mandated by law.
Western restaurant kitchens typically have tiled walls and floors and use stainless steel for
other surface (workbench, but also door and drawer fonts) because these materials are durable and easy
to clean. Professional kitchens are often equipped with gas stoves, as these allow cooks to regulate the
heat more quickly and more finely than electrical stoves. Some appliances are typical for professional
kitchens, such as large installed deep fryers, steamers, or a bain-marie.
1. What shape is being formed in the three primary workstations?
 The shape being formed with the three primary workstations, which are the food storage,
preparation or cooking station, and clean-up station, is Work Triangle.
2. For you, what is the best kitchen layout and why?
 The L-Shaped Kitchen because it's super functional and can be adapted for almost any
sized space. As the name implies, an L-shaped layout features cabinetry and appliances
along two adjacent walls, creating an obvious triangle path between work zones.
50
A kitchen is a room or part of a room which functions as food cooking and preparation
area. Understanding the basic principles of kitchen layout will help smooth the flow in food
preparation and avoid traffic.
The most basic kitchen layout is the work triangle with the three primary workstations in the
kitchen, the food storage station, the preparation or cooking station, and the clean-up station.
The Common kitchen Layout are the Single wall or Pullman Kitchen, the Corridor or Gallery
kitchen, the L-shaped kitchen, the U-shaped kitchen, the G-Shaped kitchen, and the Island kitchen.
Industrial kitchen is a canteen or restaurant kitchen, which is found in hotels, hospitals,

educational and workplace facilities, army barracks, and similar establishments. They are inspected
periodically by public health officials and forced to close if they do not meet hygienic requirements.
51
___________________________________________
Name of School

ACTIVITY SHEET
TEACHER:
Name of Learner : ____________________________________________________

Week No.: 6 Score : _______________
Written Work/s:
Directions: Identify what is being described. Write your answer on the blank provided before the
number.
_______________1. The counter space is important in this working station.

_______________2. A room or part of a room used for cooking and food preparation.
_______________3. It works well with the open designs found in many contemporary homes.
_______________4. This kind of kitchen layout provides a compact triangle.
_______________5. Perfect for families who use their kitchen a great deal.
_______________6. An ideal place to add an extra sink or an island grill.
_______________7. An imaginary line drawn from each of the three primary workstations in the
kitchen.
_______________8. This area is home to the sink, waste disposal and dishwasher.
_______________9. It provides additional work and storage space and can support two work triangles.
_______________10. It is found in hotels, hospitals, educational and workplace facilities, army barracks
and similar establishments.
Performance Task/s:
Directions: Draw your dream kitchen using one of the kitchen layout designs. You can use the box
provided below.
52
Scoring Rubric:
Content The design is very The design is clearly The design is not
clearly and accurately presented clearly presented.
presented.
Craftsmanship Design is neat and Design is neat shows Design is messy

shows no evidence of very little evidence of and shows smudge
smudge marks, rips, smudge marks, rips, marks, tears or
tears or folds. No tears, or folds. A few folds. Erasure lines
erasures of lines erasure lines showing. showing.
showing.
Relevance The design shows clear The design shows some The design shows
connection to real life connections to real life no connection to
situation. situation. real life situation.
TOTAL
53
Weeks 7: PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
The learners demonstrate understanding on Occupational Health and

Content Standard Safety Procedures
The learner independently practices Occupational Health and Safety

Performance Standard Procedures.
Most Essential Learning Practice Occupational Health and Safety Procedures

C. Printed:
Press Incorporation
D. Online:
 Hazards and risk retrieve from http://hazardriskabndnj/?0q3h
TOPIC: OCCUPATIONAL HEALTH AMD SAFETY PROCEDURES
INTRODUCTION:
Occupational Safety and Health (OSH) also commonly referred to as Occupational Health and
Safety or Workplace Health and Safety (WHS) is an area concerned with protecting the safety, health
and welfare of people engaged in work or employment.
The goals of Occupational Safety and Health Programs include fostering a safe and healthy
work environment. OSH may also protect co-workers, family members, employers, customers, and
many others who might be affected by the workplace environment.
You must identify the hazards where you are working and decide how dangerous they are; and
eliminate the hazard or modify the risk that it presents.

1. Identify hazards and risks in the workplace.
2. Explain safety regulations, hazard control practices, and procedures based on organization
procedures.
3. Evaluate the importance of Occupational Health and Safety Procedures.
understanding of the topic, Occupational Health and Safety Procedures.
54
What I Have
What I Know
Learned
Find Out More

1. What are the most common accidents that occur in the kitchen?
2. How can you avoid or lessen the accidents in the kitchen?
Directions: Identify what is being asked. Write your answer on the space provided before the number.
_______________1. An area concerned with protecting the safety, health, and welfare of people
engaged in work or employment.
_______________2. Anything that could hurt you or someone else.
_______________3. Working out how likely it is that a hazard will harm someone and how serious the
harm could be.
_______________4. This include fostering a safe and healthy work environment.
_______________5. Any equipment worn at work that protects someone from health and safety risks.
CONTENTDISCUSSION:
In this week’s lesson, you are going to learn the types of hazards and risks, and safety
regulations, hazard control practices, and procedures based on organization procedures. You will be
given an opportunity to learn the significance of Occupational Health and Safety Procedures.
There are three steps to manage health and safety at work
The think safe steps:
1. Spot the Hazard (Hazard Identification)
A hazard is anything that could hurt you or someone else. Examples of workplace hazards
include:
 Frayed electrical cords (could result in electric shock)
 Boxes stacked precariously (they could fall on someone)
 Noisy machinery (could result in damage to your hearing).
During working hours, you must remain alert to anything that may be dangerous. If you see, hear, or
smell anything odd, take note. If you think it could be a hazard, tell someone.
2. Assess the Risk (Risk Assessment)
55
Assessing the risk means working out how likely it is that a hazard will harm someone and how
serious the harm could be. Whenever you spot a hazard, assess the risk by asking yourself two questions:
 How likely is it that the hazard could harm me or someone else?
 How badly could I or someone else be harmed?
Always tell someone (your employer, your supervisor, or your health and safety representative)
about hazards you can’t fix yourself, especially if the hazard could cause serious harm to anyone. If you
are not sure of the safest way to do something during work experience, always ask your supervisor
For example:
 Ask your supervisor for instructions and training before using an unfamiliar equipment.
 Ask for help moving or lifting heavy objects.
 Tell your supervisor if you a work practice could be dangerous.
3. Make the Changes (Risk Control)
It is your employer’s responsibility to fix hazards. Sometimes you may be able to fix simple
hazards yourself, as long as you don’t put yourself or others at risk.
For example: You can pick up things from the floor and put them away to eliminate a tripping hazard.
SAFETY PRECAUTIONS
The kitchen is the heart of any home or food businesses. It is also the place where many
accidents occur. Thus, it is very important to pay special attention on how work areas in the kitchen
relate to each other.
Below are reminders for our safety in the kitchen. Without adequate precautions, kitchens can be
hazardous.
1. Repair all faulty appliances like toasters, microwaves, and ovens. Faulty electrical appliances
pose a hazard in your kitchen and can cause serious injury.
2. Service and clean all kitchen appliances on a regular basis. You will find instructions and
recommendations in the owner’s manual. Check the wiring of your appliances to make sure it is
not worn or frayed and that the plug is in good shape.
3. Unplug small kitchen appliances after each use, not only it is safer but also saves electricity.
Almost 40% of electricity is still being used even after appliances are turned off, unless they are
unplugged. Be sure to turn off the appliances before unplugging it to further reduce your risk of
shock.
4. Never touch any appliance with wet hands. Be careful, too, to keep appliances away from all
water sources. Any liquid spills should be cleaned up. Make sure you are not standing in water or
another liquid when you turn on an appliance, as water conducts electricity and this can cause
you to get shocked.
5. Do not overload outlets with too many appliances. This will cause an electrical short and,
possibly, a shock
6. Never let children play in the kitchen and teach them kitchen safety rules. Children should not
be allowed to play with appliances and all electrical outlets should have child-safety plugs.
56
A hazard is anything that could hurt you or someone else. Examples of workplace hazards include:
 Frayed electrical cords (could result in electric shock)

 Boxes stacked precariously (they could fall on someone)
 Noisy machinery (could result in damage to your hearing).
During working hours, you must remain alert to anything that may be dangerous. If you see,
hear, or smell anything odd, take note. If you think it could be a hazard, tell someone.
Assessing the risk means working out how likely it is that a hazard will harm someone and
how serious the harm could be. Whenever you spot a hazard, assess the risk by asking yourself two
questions:
 How likely is it that the hazard could harm me or someone else?

 How badly could I or someone else be harmed?
Always tell someone (your employer, your supervisor, or your health and safety
representative) about hazards you can’t fix yourself, especially if the hazard could cause serious harm to
anyone. If you are not sure of the safest way to do something during work experience, always ask your
supervisor
For example:
Ask your supervisor for instructions and training before using an unfamiliar equipment.
Ask for help moving or lifting heavy objects.
Tell your supervisor if you a work practice could be dangerous.
It is your employer’s responsibility to fix hazards. Sometimes you may be able to fix simple
hazards yourself, as long as you don’t put yourself or others at risk.
SAFETY PRECAUTIONS
hazardous.
1. Repair all faulty appliances like toasters, microwaves, and ovens. Faulty electrical appliances pose a
hazard in your kitchen and can cause serious injury.
recommendations in the owner’s manual. Check the wiring of your appliances to make sure it is not
worn or frayed and that the plug is in good shape.
3. Unplug small kitchen appliances after each use, not only it is safer but also saves electricity. Almost
40% of electricity is still being used even after appliances are turned off unless they are unplugged. Be
sure to turn off the appliances before unplugging it to further reduce your risk of shock.
57
4. Never touch any appliance with wet hands. Be careful, too, to keep appliances away from all water
sources. Any liquid spills should be cleaned up. Make sure you are not standing in water or another
liquid when you turn on an appliance, as water conducts electricity, and this can cause you to get
shocked.
5. Do not overload outlets with too many appliances. This will cause an electrical short and, possibly, a
shock
6. Never let children play in the kitchen and teach them kitchen safety rules. Children should not be
allowed to play with appliances and all electrical outlets should have child-safety plugs.
A hazard is anything that could hurt you or someone else. Examples of workplace hazards include:
Frayed electrical cords (could result in electric shock)

Boxes stacked precariously (they could fall on someone)
Noisy machinery (could result in damage to your hearing).
During working hours, you must remain alert to anything that may be dangerous. If you see,
hear, or smell anything odd, take note. If you think it could be a hazard, tell someone.
Assessing the risk means working out how likely it is that a hazard will harm someone and
how serious the harm could be. Whenever you spot a hazard, assess the risk by asking yourself two
questions:
How likely is it that the hazard could harm me or someone else?

How badly could I or someone else be harmed?
Always tell someone (your employer, your supervisor, or your health and safety
representative) about hazards you can’t fix yourself, especially if the hazard could cause serious harm to
anyone. If you are not sure of the safest way to do something during work experience, always ask your
supervisor
For example:
 Ask your supervisor for instructions and training before using an unfamiliar equipment.
 Ask for help moving or lifting heavy objects.
 Tell your supervisor if you a work practice could be dangerous.
It is your employer’s responsibility to fix hazards. Sometimes you may be able to fix
simple hazards yourself, as long as you don’t put yourself or others at risk.
SAFETY PRECAUTIONS
58
hazardous.
1. Repair all faulty appliances like toasters, microwaves, and ovens. Faulty electrical appliances pose a
hazard in your kitchen and can cause serious injury.
recommendations in the owner’s manual. Check the wiring of your appliances to make sure it is not
worn or frayed and that the plug is in good shape.
3. Unplug small kitchen appliances after each use, not only it is safer but also saves electricity. Almost
40% of electricity is still being used even after appliances are turned off, unless they are unplugged. Be
sure to turn off the appliances before unplugging it to further reduce your risk of shock.
4. Never touch any appliance with wet hands. Be careful, too, to keep appliances away from all water
sources. Any liquid spills should be cleaned up. Make sure you are not standing in water or another
liquid when you turn on an appliance, as water conducts electricity, and this can cause you to get
shocked.
5. Do not overload outlets with too many appliances. This will cause an electrical short and, possibly, a
shock
6. Never let children play in the kitchen and teach them kitchen safety rules. Children should not be
allowed to play with appliances and all electrical outlets should have child-safety plugs.
Control hazards and risks in the workplace.
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.
 Protecting your property from fire.
 Protecting your property from natural hazards.
 Protecting your property from crime.
 Protecting your staff and visitors from accidents.
 Legislation that may affect your business.
Most kitchen fires occur in kitchen ranges, boilers, or deep-fryers and can often be traced back to poor
cleaning regimes.
A. Protecting Property from Fire
• 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 buildup of greasy deposits.
This should be done weekly but you may need to consider more frequent cleaning if the equipment
isused for long periods daily.
• 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.
59
• 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 recorded
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, and 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.
B. Protecting establishment from natural hazards
Flood
Firstly, check with the Local Authority whether property is in a flood risk area. If it is then you
should: Prepare a flood plan for your business detailing the actions you will need to take to minimize
damage and disruption. Practice putting the plan into action so that you and your staff will be sure it
works and have experience of what to do.
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 minimize 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 galleys are clear and
unobstructed and kept free of leaves and vegetation.
C. Protecting property from crime
Burglary
Thieves frequently see catering businesses as an easy target, and it is wise to ensure that you
have a good level of security at your premises. Locks on external doors should carry standards and
high-quality materials. All accessible opening windows should be fitted with key-operated locks – but
60
protect secluded windows and roof-lights with steel bars, grilles or shutters. Consider fitting shopfronts
with grilles or shutters to deter smash and grab raiders. Given time, almost any physical security can be
overcome, consider fitting an Intruder Alarm system which will act as a deterrent and limit the time an
intruder will have on your premises. Any alarm system should be fitted and maintained. Closed Circuit
Television (CCTV) can help deter and capture evidence of robbery. Any system should be fitted and
maintained by an installer registered with a nationally recognized installation body such as - NSI
(National Security Inspectorate) and SSAIB (Security Systems and Alarms Inspection Board). When
your premises are closed, lock away portable electronic equipment e.g. laptop computers in a secure
cabinet. Consider fitting access control locks on entrance doors to prevent intimidation or robbery.
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.
 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”.
Slips, Trips and Falls
The most common type of workplace accident, these can be easily and cheaply prevented in most
cases and will often bring other benefits.
• Keeping the premises clean, tidy, congestion-free and well lit will go a long way to preventing
most of this type of accident.
• Clear up spillage promptly and post warning notices.
• Repair or replace damaged floor coverings immediately – especially on stairways and areas where
the public have access.
• Keep a clearly always marked first-aid kit available.
Electricity
Electricity can, and does, kill and the law insists that your electrical installation must be safe.
• 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 oneperson
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
Preventing injuries caused by manual lifting of heavy items is also the subject of regulations and
solutions to this problem can easily be achieved.
61
• 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.
E. Legislations that may affect business
We have mentioned some areas where legislation may affect your business - Fire Safety, Food
Hygiene and Electricity. There may be other regulations from other regulatory board like Food and
Drug Administration (FDA) particularly on manufacturing, packaging, and storing food. Be aware
and knowledgeable
1. What are the most common accidents that occur in the kitchen?
 Knives are everywhere in the kitchen; in the sink, on the surfaces and in the cupboards
and drawers, they are not easy to avoid. Knife cuts and lacerations are the most common
accidents in the kitchen. Blunt knives are common culprits of causing you to slip whilst
chopping food.
2. How can you avoid or lessen the accidents in the kitchen?

 Keep your kitchen clean. This will prevent kitchen injuries and give you the space to
work when needed.
-Clean your stove and oven after use. Debris on burners or in the oven can catch fire,
especially grease and fat. Wait until they have cooled, however; do not wipe a burner
while it is still on or hot.
-Clean up spills. Liquids on the floor can cause you to slip and fall. If you can't clean it
up right away, throw a towel onto the spot to remind you to get to it as soon as you can.
 Keep counters clear of clutter. Put away dishes and utensils after you are done with them,
and they have been cleaned. You should always have enough room on your stove and
counters to do what you need for cooking. Keeping your stove and counters clear will
reduce the chances of things falling.
Occupational Safety and Health (OSH)/Occupational Health and Safety or Workplace

Health and Safety (WHS) are concerned with protecting the safety, health, and welfare of people
engaged in work or employment.
A hazard is anything that could hurt you or someone. Assessing the risk means working
out how likely it is that a hazard will harm someone and how serious the harm could be.
Some kitchen hazards: rinsing raw meat 62and poultry, having a greasy range hood and filter
exposure to radon gas, no fire extinguisher, using dirty sponge, exposure to carbon monoxide,
exposure to molds, overloaded circuits, bad storage habits in the refrigerator to name a few.
___________________________________________
Name of School

ACTIVITY SHEET
TEACHER:
Name of Learner : ____________________________________________________

Week No.: 7 Score : _______________
Written Work/s:
Direction: This activity needs a working adult among your family members. Ask any of your working
family members what types of hazards he/she has already experienced in his/her
workplace. Enumerate three (3) and briefly describe each.
1.___________________________________________________________________________
_____________________________________________________________________________
____________________________________________________________________________.
2. _____________________________________________________________________________
_____________________________________________________________________________
____________________________________________________________________________.
3. _____________________________________________________________________________
_____________________________________________________________________________
____________________________________________________________________________.
63
SCORING RUBRIC:
Criteria 2 1
Content The facts/information are very The facts/information are clearly

clearly and accurately presented. presented.
Organization The ideas are well organized, The ideas are organized,
logically presented and easily however there are
understood. inconsistencies in the
information given.
Performance Task/s:
Directions: Make a slogan/poster showing the control of hazards and risks.
Rubric for scoring:
Category Excellent (4) Good (3) Fair (2) Poor (1) Score
64
Content All information on Required Required Required
the poster/slogan is information on information on information
accurate and the poster/slogan the on the
presented in logical is presented poster/slogan poster/slogan
order. logically. Some is presented is incomplete.
details are but not in a
missing. logical manner.
Creativity The poster/slogan The Poster/slogan Poster/slogan

and is done creatively poster/slogan is is neatly done is done
workmanship and neatly. done creatively. but there is a poorly.
Few errors in need to Erasures
layout is improve the made it
noticeable. arrangement of difficult to
the texts and understand
graphics. the message.
Comment/s:
65

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SECOND QUARTER MODULES

God bless and let’s get into it!

TOPIC: BASIC CONCEPTS, THEORIES, AND COMPETENCIES IN COOKERY

Below are the Learning Targets/ Specific Objectives:

Exploration of Prior Knowledge

What I Want to How I Can Learn

Skills I expect to use:

PROCESS QUESTIONS/ FOCUS QUESTIONS:

2. Why is it important to study Cookery as a subject?

Station-chef titles which are part of the brigade system include:

English French Description

Fish Chef Poissonnier Prepares fish dishes

Roast Chef Rotisseur Prepares roasted and

Grill Chef Grillardin Prepares all grilled

Fry Chef Friturier Prepares all fried

Vegetable Entremetier Prepares hot

Legumier Prepares vegetables

Roundsman Tournant Also referred to as a

Pantry Chef Grande Responsible for

Butcher Boucher Butcher meats,

Careers in Culinary Arts

Variety of Culinary Arts Occupation:

REVISED KNOWLEDGE: Actual answer to the process questions/ focus questions

FINAL KNOWLEDGE: Generalization/ Synthesis/ Summary

DBES LEARNING ACTIVITY SHEET/GAWAING PAGKATUTO

Name of Learner : ____________________________________________________

____________________1. It is referred to as a swing cook, fills in as needed on stations in the kitchen.

Activity 2: Mini Tasks.

Your output will be rated using the scoring rubric below:

The learners demonstrate an understanding on the different kitchen

The learners independently identify and give the functions of kitchen

Academically Excellent, Social Responsibility, Community Building,

TOPIC: KITCHEN TOOLS, EQUIPMENT AND PARAPHERNALIA

a) Earth ware, utensils made of clay.

Below are the Learning Targets/ Specific Objectives:

Exploration of Prior Knowledge

Skills I expect to use:

PROCESS QUESTIONS/ FOCUS QUESTIONS:

1. Why should you use the right tool in preparing food?

3. It is commonly used to grate cheese and lemon or orange

4. Stockpot – This is a large pot with sides at least as tall as their

5. Colander – This is a type of sieve used in cooking for separating

8. Measuring cup – This is a kitchen utensil used primarily to

9. Measuring spoons –These are used to measure the amount of

10. Cutlery – This is more known as silverware or flatware. It refers to

11. Grater – This is a kitchen utensil used to grate foods

13. Vegetable peeler – This is used to scrape vegetables, such as

Types of Kitchen Knives and their Uses

a) Chef’s knife – This is used for chopping, slicing, mincing

e) Boning knife– This is designed for removing bones from

16. Basting brush – This is a piece of cooking tool designed to assist

1. Hand mixer – This is a hand-held mixing device as the name

2. Microwave oven– This is a kitchen appliance that combines the

3. Refrigerator – This is a cooling appliance for the storage and

4. Blender– this is a kitchen and laboratory appliance used to mix,

5. Burner gas range with oven – This is a kitchen appliance with a

6. Pressure cooker– This is a kitchen equipment that allows cooks

MATERIALS USED FOR KITCHEN TOOLS AND EQUIPMENT

 Cast Iron is sturdy but must be kept seasoned to avoid