lm-commercial cooking 002

8/12/2019 Lm-commercial Cooking 002

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INTRODUCTION

Technology and Livelihood Education (TLE) is one of the nomenclature

in the implementation of the K to 12 Basic Education Program (BEP) composed of

four components; namely !gri"#ishery !rts $ome Economics %ndustrial !rts and

%nformation and &ommunication Technology' %n this module the focus is on $ome

Economics mini"course COMMERCIAL COOKING'

%n this course you ill *e introduced to the different learning activities hich

ill prepare you to *e s+illful *efore you ta+e the plunge into the orld of or+

specifically in commercial coo+ing and to help you more confident in preparing

dishes for people around you' Through your creativity and resourcefulness you are

e,pected to *ring the taste *uds of most *usy people to their comfort food in no time'

This module is specifically designed to focus onProcess and Delivery.Thismodule is enriched ith different activities that ill assess your s+ills and +noledge

that you are e,pected to demonstrate after going through this learning materials'

Learning procedures are divided into different sections " What to Know What toProcess What to Reflect and Understand and What to Transfer' -o over iththe suggested tas+s and accomplish them to practice developing a sustaina*le

program prioriti.ing needs and *uilding vision'

/o e,plore and e,perience the K to 12 TLE modules and *e a step closer to

*ecome a successful chef'

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OBECTI!E"

At the end of th#s $od%le& 'o% are e()ected to*

demonstrate necessary competencies of a chef;

prepare a plan of action that ill even more improve your areas of

strengths; and

identify creative and imaginative ideas through customer0s needs and

ants in preparing dishes for commercial coo+ing'

PRE+A""E""MENTTest ID#rect#ons* ead and study the situations *elo' rite the letter of your choice in

your anser sheet'

1' hich of the folloing situations descri*e a persistent chef3a' -ives up easily over a decline of his *usiness'

*' &hanges his procedures to get the desired profit'c' 4a+es effort to invest in another *usiness'd' /ells his property and loo+ for a position in a government office'

2' 5ervine ons a restaurant' !lthough he has a canteen manager 5ervine ma+essure that he visits his restaurant every morning and afternoon to see to it that thecanteen is ell"managed'

a' confident c' motivated*' creative d' ris+ ta+er

6' $e alays introduces ne recipes' hat trait does he possess3

a' -oal"setter c' Persistent*' Passion" oriented d' 7pportunity see+er

8' This chef spends a lot of time and effort in improving his a*ility' $eis99999999999'

a' creative c' hard or+er*' responsi*le d' opportunity see+er'

:' ho do you thin+ is a good planner3a) 7ne ho li+es to thin+ of hat his *usiness ill *e five years onards'*) ! person ho spends time trying to solve a pro*lem'

c) ! man ith a ord of honor'd) ! *usinessman ho goes places to see+ information'

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' ! chef ho visits places to learn ne things is999999999999'a' persistent c' information see+er *' goal"setter d' planner

' 5enisa alays finishes her or+ on time' /he is9999999999'

a' pesistent c' goal setter *' efficient d' committed to or+ contract

1?'4rs' /oliven considers time as gold' /he does not let it pass ithout doinganything' /he999999999999'

a' is planning and monitoring*' demands for @uality and efficiencyc' has commitment to or+ contractd' has systematic informations

11'4arilyn coo+ed Aputo' hat coo+ing utensil sid she used3a' dou*le *oiler c' teflon*' +ettle d' glass

12'%t is good for *a+ing *ut not practical on top or surface coo+ing' Cou neede,tra care in using it' hat is it3a' cast iron c' stainless*' aluminum d' glass

16'%t is used to grate shred slice and separate foods such as carrots ca**ageand cheese'

a' graters c' flipper *' colander d' funnels

18'hat utensil is used to transfer little or lots of coo+ed pasta to a aiting plateithout a mess3

a' to"tined for+ c' scraper *' pasta spoon or server d' serving spoon

1:'%t is used to level off ingredients hen measuring and to spread frosting andsandich filling'a' spatula c' *aster

*' spoons d' scraper

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1'hat tool is used for serving soups or stes gravy or dessert sauces3a' spoons c' ladle*' soup ladle d' ooden spoon

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From this point, you are heading

into meaningful activities and learning

encounters. Complete the exercises and

answer the worksheets to experience

lifelong, practical learning that awaits at

the end of this module.

ENJO O!" JO!"NE#

NOW&ommercial &oo+ing is coo+ing for others for sale (restaurant nursing home

*oarding school food manufacturer etc') %t is the result of mans demand for foodthat is readily availa*le and the fast changing phase of hisIher lifestyle'

!ny coo+ should *e familiar ith the correct utensils devices and e@uipment inthe +itchen' %t is important to consider several things and not only the price hen*uying them' The Jo* of coo+ing re@uires specific tools utensils and e@uipment forproper and efficient preparation of food' Each piece has *een designed toaccomplish a specific Jo* in the +itchen'

The tools utensils and e@uipment are made of different materials eachhaving certain advantages and disadvantages'

Lesson -* Use of .#tchen $ater#als& %tens#ls and e/%#)$ent7


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Act#0#t' -1 O)en+Ended "tate$ent

D#rect#ons*&omplete the clauses *elo ith your opinion or prior +noledge a*out+itchen materials +itchen utensils and e@uipment that are commonly found in the+itchen'

The follow#n2 are l#st of coo.#n2 $ater#als& .#tchen %tens#ls and e/%#)$ent that areco$$onl' fo%nd #n the .#tchen1

Coo.#n2 Mater#als

Aluminum is the *est for all"around use' %t is the most popularlighteight attractive and less e,pensive' %t re@uires care to+eep it shiny and clean' 4uch more it gives even heatdistri*ution no matter hat heat temperature you have' %t isavaila*le in sheet or cast aluminum' /ince it is a soft metal thelighter gauges ill dent and scratch easily ma+ing the utensilunusa*le' !luminum turns dar+ hen used ith al+alis such aspotatoes *eets carrots and other vegeta*les' !cid vegeta*lesli+e tomatoes ill *righten it'

Stainless Steel is the most popular material used for tools

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hat % +no a*out 999999999999999999999999999999999999999999999999999999

99999999999999999999999999999999999999999999999999999999999999999999999

hat % can do in relation to99999999999999999999999999999999999999999999999

99999999999999999999999999999999999999999999999999999999999999999999999

hat % understand a*out999999999999999999999999999999999999999999999999

99999999999999999999999999999999999999999999999999999999999999999999999


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and e@uipment *ut it is more e,pensive' %t is easier to clean and shine and ill not ear outas soon as aluminum' &hoose those ith copper aluminum or laminated steel *ottoms tospread heat and +eep the pot from getting heat dar+ spots' /tainless steel utensils may*e*ought in many gauges from light to heavy'

Glass is good for *a+ing *ut not practical for top or surfacecoo+ing' -reat care is needed to ensure for long shelf life'

3ow to ta.e care of Glass41' to remove stain use 2 ta*le spoon of li@uid *leach per cup

of ater hen soa+ing and cleaning them'2. use baking soda to remove grease crust and boiled

vinegar as final rinse.3. use nylon scrub.

Cast Iron is sturdy *ut must *e +ept oiled to avoid rusting' /aladoil ith no salt or shortening can *e ru**ed inside and out anddried' ash ith soap (not detergent) *efore using'

Ceramic and heat-proof glass are used especially for *a+ing dishescasseroles and measuring cups' -lass and ceramic conduct the heat

sloly and evenly' 4any of these *a+ing dishes are decorated and can gofrom stove or oven to the dining ta*le'

Double boiler is used hen temperature must *e +ept *elo*oiling such as for egg sauces puddings and to +eep foodarm ithout overcoo+ing'

Teflon is a special coating applied inside of aluminum or steelpots and pans' %t prevents food from stic+ing to the pan'

%t is easier to ash and clean hoever ta+e care not to scratchthe Teflon coating ith sharp instrument such as +nife or for+'Dse ooden or plastic spatula to turn or mi, food inside'

KITCHEN TOOLS

! baster is handy for returning some of the meat or poultry

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Juices from the pan *ac+ to the food'Basting *rushes can *e used for the same purpose *ut they are also convenient for*uttering the tops of *reads and *a+ed goods after they come out of the oven'

Cans, bottles, cartoons opener use to open a food tinprefera*ly ith a smooth operation and comforta*le gripandturning +no*'

Colanders also called a vegeta*le strainer areessentialfor various tas+s from cleaning vegeta*lesto straining pasta or tin contents'

Plastic and Hard Rubber are used for cutting and chopping *oards ta*le tops*ols trays gar*age pails and canisters' They are much less dulling to +nives thanmetal and more sanitary than ood' Plastics are greatly dura*le and cheap *ut maynot last long'

Cutting boards a ooden or plastic *oard here meat and vegeta*les can *e cut'

Dredgers are used to sha+e flour salt and pepper on meat

poultry and fish'

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Emery boards/sharpening steel is used to sharpen long+nives'

Funnels are used to fill Jars made of various si.es of stainless steel aluminum or ofplastic'

Garlic Press is a +itchen tool hich is specifically designed for thepurpose of pulping garlic'

Graters are used to grate shred slice and separate foodssuch as carrots ca**age and cheese'

Handy Poultry and roasting tools ma+e it easier to lift a hotroasted tur+ey from the roaster to the serving platter ithout itfalling apart'

Kitchen shears they are practical for opening food pac+ages

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cutting tape or string or simply to remove la*els or tags from items' 7ther cutting tools suchas *o, cutters are Just as handy especially for opening pac+ages'

Pasta spoon or server is used to transfer a little or a lot ofpasta to a aiting plate ithout mess' Pasta spoons are *estused ith spaghetti or other long pasta noodles' Cou can usea large slotted serving spoon for short pastas'

Potato masher is used for mashing coo+ed potatoes turnipscarrots or other soft coo+ed vegeta*les'

Rotary egg beater used for *eating small amount ofeggs or *atter' The *eaters should *e made of stainless steel'

Scraper" a ru**er or silicone tool to *lend or scrape the foodfrom the *ol metal silicone or plastic egg turners or flippers

Seafood serving tools ma+e the tas+ of cleaning seafoodand removing the shell much easier' #or coo+ing seafoodutensils ill vary depending on hat you are coo+ing'

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Serving spoons" utensils consisting of a small shallo *ol on ahandle used in preparing serving or eating food'

Serving tongs ena*le you to more easily gra* and transfer larger food itemspoultry or meat portions to a serving platter to a hot s+illet or deep fryer or to a

plate' %t gives you a *etter grip the longer the tongs the *etter especially henused ith a deep fryer a large stoc+ pot or at the *ar*ecue'

Soup ladle is used for serving soup or stes *ut can also *eused for gravy dessert sauces or other foods' ! soup ladle alsoor+s ell to remove or s+im off fat from soups and stes'

Spatula is used to level off ingredients hen measuring and tospread frostings and sandich fillings'

Spoons solid slotted or perforated' 4ade of stainless steel or plastic the solid ones areused to spoon li@uids over foods and to lift foods including the li@uid out of the pot'

Two+t#ne for. used to hold meats hile slicing and toturn solid pieces of meat hile *roning or coo+ing 4adeof stainless steel and ith heat"proof handle'

Temperature scales are used to measure heat intensity'13


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Gifferent thermometers are used for different purposes in food preparation for meat candyor deep"fat frying' 7ther small thermometers are hanged or stand in ovens or refrigerators tochec+ the accuracy of the e@uipment0s thermosta

Whisks for blending, mixing used for hipping eggs or*atter and for *lending gravies sauces and soups' The*eaters are made of looped steel piano ires hich aretisted together to form the handle'

Wooden spoons are used for creaming stirring andmi,ing' They should *e made of hard ood'

Meas%r#n2 Tools

-1 Meas%r#n2 c%)s and s)oons for dr' #n2red#entsis used to measure solids and dry ingredients suchas flour fat and sugar' %t is commonly made ofaluminum or stainless material' /i.es range from 112 68 and 18 (nested cups) to one gallon' Thereare cups made of plastic and come in different colors*ut could only *e used for cold ingredients' Theycould arp causing inaccurate measure'

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51 Meas%r#n2 c%) for l#/%#d #n2red#ents are commonly madeup of heat"proof glass and transparent so that li@uid can *e seen'uantity of measure of li@uid ingredient is different in a drymeasuring cup'

61 Port#on scales are used to eighserving portions from one ounce toone pound.

3o%sehold "cales 7 are used to eigh large @uantity of ingredients in+ilos commonly in rice flour sugar legumes or vegeta*les and meat upto 2: pounds'

"coo)s or d#))ers are used to measure serving of softfoods such as fillings icecream and mashed potato'

/poons come in variety of si.es shapes materials andcolors' These are used to measure smaller @uantities ofingredients called for in the recipe li+eM 1 ta*lespoon of *utter or18 teaspoon of salt'

There are $an' .#nds of .n#0es& each w#th a s)ec#al#8ed %se

Butcher knife is used to section ra meat poultry and fish' %tcan *e used as a cleaver to separate small Joints or to cut *ones'Butcher +nives are made ith heavy *lade ith a sa*er or flat grind'

French knifeis used to chop dice or mince food'$eavy +nives have a sa*er or flat grind'

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Roast beef slicer is used to slice roasts ham andthic+ solid cuts of meats'

Boning knife is used to fillet fish and to remove rameat from the *one'

Fruit and salad knife is used to prepare salad greensvegeta*les and fruits'

Kitchen knives often referred to as coo+Ns or chefNstools +nives are a must for all types of +itchen tas+s frompeeling an onion and slicing carrots to carving a roast ortur+ey'

Citrus knife is used to section citrus fruits' The *lade has ato"sided serrated edge'

Paring knife is used to core peel and section fruits andvegeta*les' Blades are short concave ith hollo ground'

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Vegetable peeleris used to scrape vegeta*les such ascarrots and potatoes and to peel fruits' The *est onesare made of stainless steel ith sharp dou*le *lade thatsivels'

Equipment

4ore complicated tools are called e@uipment' They may refer to a small electrical appliancesuch as a mi,er or a large e,pensive poer"operated appliance such a range or arefrigerator'E@uipment li+e range ovens refrigerators (conventional convection and microave) aremandatory pieces in the +itchen or in any food esta*lishment'

Refrigerators/freezers are necessary inpreventing *acterial infections from foods' 4ostrefrigerators have special compartment for meat

fruits and vegeta*les to +eep the moisture content ofeach type of food' Butter compartment holds *utterseparately to prevent food odors from spoiling itsflavor' Basically refrigerator or free.er is an insulated*o, e@uipped ith refrigeration unit and a control tomaintain the proper inside temperature for foodstorage'

O0en+ a cham*er or compartment used forcoo+ing *a+ing heating or drying'

Microwave ovens have greatly increased their use in thefood industry' #oods can *e prepared ahead of time

fro.en or refrigerated during the slac+ periods and coo+edor heated @uic+ly in microave ovens'

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Auxiliary equipment li+e griddles tilting s+illets*roilersIgrills steamers coffee ma+ers deep"fatfryers o+ croc+ery cutting e@uipment (meatslicer food choppers grinders) mi,ers and *olspots and pans are utili.ed most commonly in *ig foodesta*lishments some ith speciali.ed uses and someare optional'

Blenders are used to chop *lend mi, hip pureegrate and li@uify all +inds of food' ! *lender is a veryuseful appliance' They vary in the amount of poer(voltageIattage)'

Act#0#t' 51 Entrance& E(#t& and E(tra T#c.ets

D#rect#onsM Please rite don your honest responses to the @uestions ritten oneach tic+et'

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Entrance T#c.et

hat do % +no a*out the materials

and e@uipment needed in coo+ing3


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Reflect and UnderstandingAct#0#t' -1 Ident#f'#n2 the Uses

D#rect#ons* #rom the given e@uipmentIutensilsImaterialscomplete the ta*le *elo'

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E(#t T#c.et

hat are the three *est things %

learned today3

E(tra T#c.et

%f % ere to start all over again hat

do % ant to thin+ say and act3


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Act#0#t' 51 Ga$e 9P#no' 3en'o "t'le:D#rect#ons*-et a partner and decide ho ill give the anser andho ill as+' (This type of game is made famous in AEat Bulaga)'

(The teacher ill provide the materials for the game)

Transfer

Act#0#t' -* Ind#0#d%al wor.D#rect#ons* Prepare a portfolio of the different tools and e@uipment in coo+ing'

-roup them according to their use and rite your on idea hy theyare important in coo+ing'

Lesson 5* Ma#nta#n K#tchen Tools and E/%#)$ent

nowCLEANING AND SANITIZING

&leaning and saniti.ing procedures must *e a part of the standard operating

Co$$on K#tchenE/%#)$ent& Utens#ls

and Mater#als Uses

1' !luminum2' 4easuring spoon

6' &ast %ron

8' Basters

:' 4easuring cups

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procedures that ma+e up your food safety program' %mproperly cleaned andsaniti.ed surfaces allo harmful microorganisms to *e transferred from one food toanother'

Act#0#t' -1

D#rect#on* Put a chec+ 9;:mar+ if the statement is correct and a &ross 9


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Deter2ents Dse detergents to routinely ash ta*leare surfaces and e@uipment'Getergents can penetrate soil @uic+ly and soften it' E,amples include dishashingdetergent and automatic dishasher detergents'

"ol0ent cleaners Dse periodically on surfaces here grease has *urned on'

/olvent cleaners are often called degreasers'

Ac#d cleaners "" Dse periodically on mineral deposits and other soils that detergentscannot remove' These cleaners are often used to remove scale in ashing machines

and steam ta*les'

A=ras#0e cleaners "" Dse these cleaners to remove heavy accumulations of soil thatare difficult to remove ith detergents' /ome a*rasive cleaners also disinfect' %f they

are not properly cleaned food that comes into contact ith these surfaces could

*ecome contaminated'

/aniti.ing is done using heat radiation or chemicals' $eat and chemicals are

commonly used as a method for saniti.ing in a restaurant; radiation rarely is' The

item to *e saniti.ed must first *e ashed properly *efore it can *e properly saniti.ed'

/ome chemical saniti.ers such as chlorine and iodine react ith food and soil and

so ill *e less effective on a surface that has not *een properly cleaned'

Sanitizing Methods

1. 3eat1 There are three methods of using heat to saniti.e surfaces steamhot ater and hot air' $ot ater is the most common method used in

restaurants' %f hot ater is used in the third compartment of a three"

compartment sin+ it must *e at least 1


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c. Contact t#$e "" %n order for the saniti.er to +ill harmfulmicroorganisms the cleaned item must *e in contact ith the saniti.er

(either heat or approved chemical) for the recommended length of time'

"an#t#8er Test#n2

Every restaurant must have the appropriate testing +it to measure chemical

saniti.er concentrations' To accurately test the strength of a saniti.ing solution

determine hich chemical is *eing used "" chlorine iodine or @uaternary

ammonium' Test +its are not interchangea*le so chec+ ith your chemical supplier

to *e certain that you are using the correct +it' The appropriate test +it must then *e

used throughout the day to measure chemical saniti.er concentrations'

Ad0anta2es and D#sad0anta2es of D#fferent Che$#cal "an#t#8ers

Che$#cal Concentrat#on ContactT#$e

Ad0anta2e D#sad0anta2e

&hlorine :?ppm in ater*eteen


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remove most of the dangerous *acteria present' /aniti.ing ill then +ill any that

might remain'

! dishasher saniti.es very effective if it has a hot ash and drying cycle' %f

you do not have a dishasher you ill need to saniti.e in a sin+ using a chemical

saniti.er or very hot ater' %f using a chemical saniti.er such as a sodium

hypochlorite or @uaternary ammonium*ased solution ensure that it can *e safely

used for saniti.ing eating drin+ing and coo+ing utensils' #ollo the instructions on

the container carefully as different saniti.ers or+ in different ays' %f you are using

very hot ater ta+e e,tra care to avoid *eing scalded' !ll utensils must then *e

thoroughly dried *efore they are re"used' !ir"drying is *est *ut tea toels can also

*e used' Be sure that the tea toels are clean though'

%f you are ashing up at an event *eing held outdoors ma+e sure you have

access to plenty of hot ater' %f hot ater is not availa*le disposa*le eating and

drin+ing utensils should *e used and enough coo+ing utensils provided to last the

duration of the event so that ashing up is not necessary'

Clean#n2 .#tchen )re$#ses

&leaning your +itchen regularly is important not only to +eep it loo+ing its *est

*ut also to remove all of the germs and *acteria that accumulate regularly in the

+itchen area' There are several surfaces around the +itchen and *y ma+ing a

homemade cleaning solution you can easily clean most of the surfaces ith one*asic mi,ture of household ingredients that are pro*a*ly already in your +itchen

cup*oards'

Th#n2s >o%?ll Need

"room #leaning rags "ucket

Instructions

1' &ollect loose dust *y seeping the +itchen floor daily ith a *room or static

seeper and iping don counter tops ta*les and other surfaces ith a

cleaning rag' To remove stic+y *uildup ipe ith a damp cleaning rag andipe a damp mop over your +itchen floor'

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2' 4i, 1 gallon arm ater in a *uc+et ith cup hite vinegar and 1 tsp' dish

soap' Gip your mop into the *uc+et ring the mop out and ipe across your

+itchen floors' The diluted vinegar solution ma+es it safe for any +itchen floor

surface hile still strong enough to clean and disinfect' The dish soap assists

in cutting through any food residue that may *e on the +itchen floor' Let your

floor air dry after cleaning'

6' 4a+e an all"purpose cleaner in a spray *ottle' &om*ine 6 cups arm ater

ith cup hite vinegar and 1 tsp' dish soap'

8' /pray this solution onto +itchen surfaces and ipe off ith a damp cleaning

rag' This or+s ell on any type of +itchen surface including ca*inetry sin+sta*les counters and any other area that re@uires cleaning'

:' #ill a fe *ols ith a*out cup each of *a+ing soda' Place these around

your +itchen to a*sor* odor and +eep the +itchen smelling fresh' 7pen

indos to let fresh air circulate hich is especially useful hen coo+ing

strong"smelling foods'

Reflect and Understand

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Act#0#t' -1 Or2an#8#n2

D#rect#ons* Arran2e the follow#n2 ste)s chronolo2#call'1 Use A for the f#rst

ste)& B for second and so on1 Wr#te 'o%r answer on a se)aratesheet of )a)er1

99999 Prepare diluted vinegar solution in a *uc+et' Gip your mop into the *uc+et

ring the mop out and ipe across your +itchen floors'

99999 /pray all"purpose cleaner onto +itchen surfaces and ipe off ith a damp

cleaning rag'

99999 &ollect loose dust *y seeping the +itchen floor daily ith a *room or static

seeper and iping don surfaces ith a cleaning rag'

99999 #ill a fe *ols ith a*out 1I2 cup each of *a+ing soda' Place these around

your +itchen to a*sor* odor and +eep the +itchen smelling fresh'

99999 4a+e an all"purpose cleaner in a spray *ottle'

3ow to Clean and "tore Coo.#n2 Tools and E/%#)$ent

1' !fter measuring and mi,ing ingredients soa+ all used mi,ing *ols spatulas

measuring spoons and cups and mi,er accessories in a tu* of arm ater (add asmall amount of dishasher detergent to help start the cleaning)' Grop items in

the soa+ as soon as you are through using them' They ill *e easier to ash

later on'

2' Dse a damp ashcloth to ipe off all ca+e mi, splatter from the mi,er' hile

you0re at it ipe off any stray splatter from the counterpiece and near*y areas' %f

necessary finish off ith dishcloth'

6' eturn electric mi,ers and other electronic e@uipment to their designated storage

spaces'

8' !fter coo+ing soa+ used ca+e pans and muffin tins in arm ater ith

dishashing solution to soften the *a+ed"on or *urnt food'

:' ash all used *a+ing items and accessories *y either handashing or loading in

a dishasher (if dishasher"safe)'

' Gry all *a+ing tools and e@uipment *y air"drying rac+ or iping ith a dry

dishcloth' 4a+e sure all ooden spoons and accessories are dry *efore storing'

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:' Graers must *e made of the same materials and +ept clean' #ull"lined

draers are not accepta*le *ut the use of clean and remova*le toels for

lining draers is accepta*le'

Transfer

Activity 1. Sharing time!

Direction: !nser the folloing @uestions in a clean sheet of paperM

1' hy it is important to clean saniti.e and store e@uipment properly3

2' Enumerate ays on the proper storage of cleaning e@uipment'

Act#0#t' 51 !#s#tat#on

D#rect#on* 7*serve ho canteen staff clean and saniti.e +itchen tools ande@uipment' Ta+e note of your o*servations and ma+e

commentsIsuggestion on ho to improve their methods of cleaning and

saniti.ing +itchen tools and e@uipment' eport in your o*servations in

the class'

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Lesson B* Meas%r#n2 Rec#)e and Prod%ct Cost#n2

nowGifferent people may use the identical recipe for molded desserts; all of their

molded desserts could turn out differently *ecause of different measuring and mi,ing

techni@ues'

The folloing section presents some important measuring e@uivalents ta*les

and conversions'

Meas%r#n2 In2red#ents Correctl'

!ccurate techni@ues in measuring are as important as the tools for measuring'Therefore alays o*serve the folloing proceduresM

ice and flour' #ill the cup to overfloing level"off ith a spatula or ith a straightedge +nife

/ifted flour' 4ost ca+e recipes call for sifted flour' %n this case sift flour 2 or 6

times' /poon into the cup overfloing level off ith a spatula'

efined sugar' /ift sugar once to ta+e out lumps if any' /poon into cup and level

off ith a spatula' Go not pac+ or tap the sugar don'

Bron sugar' Pac+ into cup Just enough to hold its shape hen turned out off

cup' Level off ith a spatula *efore emptying'

Level a measuring spoon ith straight edge of a +nife to measure small amounts

of salt pepper leavening agents or solid fats'

Li@uid ingredients' Place the cup on a flat level surface' $old the cup firmly and

pour the desired amount or li@uid into the cup' Lean over and vie the li@uid at

eye level to ma+e sure it is the proper amount'

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&hec+ and cali*rate timersIthermometers scales and other measuring devices

according to manufacturer0s manual *efore using'

%ngredients hich measure *y volume and *y eight demand standardi.ed

measuring tools and e@uipment'

Go not sha+e the dry measuring cup to level off dry ingredients'

%t is easier to eigh fat *utter margarine if *ought in pre"measured stic+s' %f fat

doesnot come in pre"measured stic+s use a scale to eigh the needed amount'

Li@uids should *e poured into cup in desired level' &up should stand on a

flatsurface'

/pring scales should *e adJusted so that pointer is at .ero (?)' Place pan *ol or

piece of a,ed paper on scale to hold ingredient to *e measured'

hen using *alance scales place the pan on the left"hand side of the *alance

and the pan eight on the right"hand side' !dd the re@uired eights to the right"hand side and adJust the *eam on the *ar so that the total is the eightneeded'

anges sometimes called stoves provide heat for coo+ing on top and in the

oven' The controls for range heat must *e accurate and easy to operate' Toolsand utensils needed for coo+ing on the range and or+ space should *e ithineasy reach'

Learn to match the si.e of pan to the si.e of the unit and to select the right

amount ofheat for the coo+ing Jo* to *e done'

%n microave coo+ing time schedules must *e folloed e,actly *ecause

everysecond is important' The microaves shut off automatically hen the door isopened'

efrigerators are operated *y electricity' The unit that does the cooling

isunderneath the *o, *ehind the grill'

Gishashers are a great help if food is rinsed from dishes *efore stac+ing

them'#ollo the plan for stac+ing as suggested in the direction *y manufacturer0smanual'

4i,ers are the most useful machines in commercial +itchens and even at home' %t

isgood for ma+ing salad dressings sandich fillings for sauces mashing

30


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potatoes*eat *atter and eggs' !ttachments are also availa*le to chop [email protected] outJuice and ma+e purees'

&offee ma+ers mostly are automatic re@uiring only the measurement of coffee

and ater'

%n preparing foods on the range or in the fryer heat is transferred *y conduction

MEA"URING AND CON!ER"ION

These easy"to"use conversion charts can help you convert your recipes to the

measuring system your most familiar ith'

TABLE" O WEIG3T" AND MEA"UREGeneral Ingredient Equivalent Chart Part I

U"ING CUP" and "POON"

Co$$on A==re0#at#ons "tandard We#2hts and Meas%resA==re0#at#on K#tchen Ter$ 4easure E@uivalent

t*sp' or T Ta*lespoon 1 +ilo 2'2 pounds

g' or -rams 1??? grams 1 +ilo

l*' or Pounds :?? grams +ilopt' or Pint 2:? grams Q +ilo

tsp' or t' Teaspoon 1 pound 1 ounces

c' or &ups 8 pec+s 1 *ushel

o.' or 7unces = @t' 1 pec+

+' or Kilos 8 @t' 1 gallon

@t' uart 2 pt' 1 @uart

R# degrees #ahrenheit 2 cups 1 pint

R& degrees degrees &elsius 1 t*sp' 1 cup

pc' piece or pieces : t*sp' plus 1tsp'

1I6 cup

med' 4edium 8 t*sp' Q cup

sec' /econd 1 o.' 2 ta*lespoons

min 4inute 1 t*sp' 6 teaspoons

hr' hour or hours 1 tsp' 1I6 ta*lespoon

s@' /@uare dash Ipinch less than Steaspoon

gal' -allon

All c%) and s)oon $eas%re$ents are le0el

31


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Q cup 2 fluid ounces ? ml 1I8I teaspoon 1 ml

1I6 cup 2 fluid

ounces

=: ml 1I2 teaspoon 2': ml

cup 8 fluid ounces 12: ml 1 teaspoon : ml

1 cup = fluid ounces 2:?ml 1 ta*lespoon 1: ml


Act#0#t' -1Con0ers#on of $eas%re$ents

D#rect#ons*&onvert the folloing ingredients as stated in each num*er'

Act#0#t' 51 Cate2or#8#n2

D#rect#ons* %dentify the folloing ingredients' rite L for Li@uid and " for /olid'rite your anser in your anser sheet'

1' #lour ' /oy sauce 11'/esame seeds2' &ornstarch ' Ceast 18'&oconut mil+:' /+im mil+ 1?'uts 1:'efined sugar

32

1'9999999 @uart 8 gallons2'999999 grams 6': Kilos6' 8 ta*lespoons 9999999 cups8'999999 teaspoons 1: ta*lespoon

:'99999 ta*lespoons


33/67

Act#0#t' 6'Co$)%tat#on

D#rect#onsM &ompute for the selling price of the folloing products'

1' &ream Puff

&ost of production M ?'?? um*er of pieces I /ervings M :?pcs

&ost per price M 9999999999999999991:O

Profit Per Price M99999999999999999/elling Price M99999999999999999999

2' Palitao&ost of production M 6=':? um*er of pieces I /ervings M :?pcs

&ost per price M 999999999999999999:?O

Profit Per Price M99999999999999999 /elling Price M99999999999999999999

MEA"URING AND CON!ER"ION

These easy"to"use conversion charts can help you convert your recipes to the

measuring system youNre most familiar ith'

TABLE" O WEIG3T" AND MEA"UREGeneral Ingredients Equivalent Chart Part II

U"ING CUP" and "POON"

Co$$on A==re0#at#ons "tandard We#2hts and Meas%resA==re0#at#on K#tchen Ter$ 4easure E@uivalent

t*sp' or T Ta*lespoon 1 +ilo 2'2 pounds

g' gram or -rams 1??? grams 1 +ilo

l*' pound or Pounds :?? grams +ilo

pt' Pint 2:? grams Q +ilo

tsp' or t' Teaspoon 1 pound 1 ouncesc' cup or &ups 8 pec+s 1 *ushel

o.' ounce or 7unces = @t' 1 pec+

+' +ilo or Kilos 8 @t' 1 gallon

@t' uart 2 pt' 1 @uart

R# degrees #ahrenheit 2 cups 1 pint

R& degrees degrees &elsius 1 t*sp' 1 cup

pc' piece or pieces : t*sp' plus 1 tsp' 1I6 cup

med' 4edium 8 t*sp' Q cup

sec' /econd 1 o.' 2 ta*lespoons

min 4inute 1 t*sp' 6 teaspoons

hr' hour or hours 1 tsp' 1I6 ta*lespoon

s@' /@uare dash Ipinch less than S teaspoongal' -allon 4easure E@uivalent

33


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All c%) and s)oon $eas%re$ent are le0el

Q cup 2 fluid ounces ? ml 1I8I teaspoon 1 ml

1I6 cup 2 fluid ounces =: ml 1I2 teaspoon 2': ml

cup 8 fluid ounces 12: ml 1 teaspoon : ml

1 cup = fluid ounces 2:?ml 1 ta*lespoon 1: ml

Process3ow to Calc%late Mar.%) Percenta2e

Mar.%) is the difference *eteen ho much an item costs you and homuch you sell that item for""itNs your profit per item' !ny person or+ing in *usiness

or retail ill find the s+ill of *eing a*le to calculate mar+up percentage very valua*le'

Instr%ct#ons

1' &alculate your peso mar+up' This is done *y su*tracting your *uying price

from your selling price'

$%ample

Selling price &'.

urchase cost*buying price - &.

eso markup '.

34


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2' Gecide hether you ant to calculate your percentage mar+up *ased on

cost or selling price' 7nce you choose hich you ill *e using to calculate it

is importantyou stic+ to the method you choose throughout all your

calculations or you ill endup ith faulty data' %f you decide to calculate your

percent mar+up *ased on cost goon to /tep 6' %f you decide to calculate yourpercent mar+up *ased on selling pricego on to /tep 8'

6' &alculate percent mar+up *ased on cost' This is done *y dividing the peso

mar+up *y the cost'

$%ample

eso markup '.

urchase cost*buying price +&.

ercentage mark up .' or ',

8' &alculate your percent mar+up *ased on selling price' This is done *y

dividing the peso mar+up *y the selling price'

E,ample

Peso mar+up :'??

/elling price U1:'??

Percentage mar+ up '66 or 66O

:' 4a+e sure you consistently use either cost of the product or selling price to

find the percent mar+up on an item' Even though the cost selling price andpeso mar+up ill alays *e the same the percentage mar+up ill *e

drastically different depending on if you calculate it using selling price or

cost' Dsing selling price ill give you a loer percentage mar+up (assuming

you are ma+ing a profit) hile using cost ill give you a higher percentage

mar+up'

Reflect and Understand35


36/67

Act#0#t' -1 Calc%late the Mar.%) Percenta2e

D#rect#onsM -iven the folloing recipe (4aJa Blanca) and its estimated cost

compute for the total purchase cost and impose a :?O mar+"up to determinethe selling price of your product'

Ite$ Pr#ce

2 cups cornstarch 2?'??

2 cups hite sugar 2:'??

< cups cocomil+ :?'??

1 cup evaporated mil+ 2?'??

cup shredded *u+o 2:'??

1 tsp vanilla :'??

TOTAL -1@@

/elling price Total cost V Peso mar+"up o' of yield /P 99999

Act#0#t' 51 Co$)%te the )ercenta2e $ar.+%)

D#rect#on* Co$)lete the follow#n2 ta=le w#th the necessar' #nfor$at#on1

Ite$sP%rchase

cost,=%'#n2)r#ce

"ell#n2 )r#ce Peso $ar.%)Percenta2e

$ar. %)

Bi*ing+a:?'??


37/67

Puto 6?'?? 8?'??

/apin"sapin 2:'?? ::'??

$alaya ::'?? 11?'??

Transfer

37


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Act#0#t' -1

D#rect#on* Provided ith materials and e@uipment perform proper ay ofmeasuring dry and li@uid ingredients'

DB%&/ #7 /&7%-

Gescription /core

7*serves the proper ay of measuring ingredients ith no

mista+e

1??

7*serves the proper ay of measuring ingredients ith 1

mista+e

>:


mista+es

>?


mista+es

=:


mista+es

=?

Act#0#t' 51 Inter0#ew at least two entre)rene%rs #nco$$erc#al coo.#n2

D#rect#ons* Hisit at least 2 native delicacies oner in your locality' %ntervie on hothey measure ingredients ma+e a narrative report in a *ond paper and share

o*servations in class'

38


39/67

LE""ON 6* Pre)arat#on and Coo.#n2 of Nat#0e Del#cac#es

nowNat#0e del#cac#esare ell"loved *y #ilipino people' Each region in the

Philippines has its on ay of preparing suman puto biko kutsinta bibingka

kalamayand other delicacies'

The preparation of native delicacies is easier than other food since

most of them are prepared not in oven or other e@uipment *ut in traditional kalan

kawali gilingan kawa or palayok ith *anana leaves hich add flavor to the native

delicacies' These delicacies are seet and rich ith various local ingredients' They

come in various attractive forms at afforda*le cost that attract people'

$omema+ers can add e,tra to their family income *y simply selling

native delicacies in front of their houses in the mar+et or *y supplying schools

offices and groceries or even starting a small *usiness of their on'

Ka.an#n or native delicacies are snac+s usually made ith orcontaining any or com*ination of coconut mil+ rice flour glutinous rice cassava and

sugar' akanin are usually prepared henever there is a special occasion li+e fiesta*irthday &hristmas anniversary or Just enJoy an afternoon of kakanin party ith

your family and friends'

NATI!E DELICACIE" RECIPE

BIBINGKA E"PE">AL 9R#ce Ca.e: or

"ibingkaoyale or simply Just bibingka

to many is very popular during

&hristmas season' %t0s li+e a panca+e

ith cheese and salted egg sugar and

grated fresh coconut topping"if only it0s

as easy as panca+e to ma+e at home'

"ibingka is a special rice ca+e made ofrice dough called galapong.

39


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B#=#n2.a Batter

In2red#ents*

Utens#ls*

mi,ing *ol ooden ladle

Proced%re*

1' /oa+ one cup of rice in one cup of ater overnight'

2' Grain ater from the soa+ed rice' Produce rice flour *y grinding the rice

softened *y soa+ing in a rice grinder' %f you don0t have a grinder you can

have the rice ground in the pu*lic mar+et'

6' 7nce the rice flour is ready mi, it ith sugar'8' !dd *a+ing poder melted *utter *eaten eggs and thic+ coconut mil+ to the

rice flour mi,ture'

:' 4i, the rice flour mi,ture thoroughly' This ill serve as the bibingka *atter'

Coo.#n2 Bibingka

In2red#ents*

*i*ing+a *atter 8": salted eggs 1 pac+ed hite cheese

grated coconut *utter

Utens#ls*

mi,ing *ol ladle or deep"cupped spoon a pair of tongs

stove measuring cup improvised *asin for live coals

charcoals *anana leaves turner for frying or toasting

40

1 cup rice

1 cup ater

cup refined sugar

2 tsp *a+ing poder

2 t*sp melted *utter

6 eggs *eaten

1 cup thic+ coconut mil+


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rice ca+ed molder

Proced%re

1' Put some coals in the improvised *asin made of a piece of -'%' sheet or tin'

4a+e the coals red hot first'

2' Line the rice ca+e molder ith a piece of *anana leaf'

6' Put one cup of rice *atter into the molder'

8' !rrange a fe pieces of the sliced salted eggs and sprin+le a little amount of

hite cheese on top of the *atter in the bibingkamold'

:' Put the mold ith *atter over a stove ith live coals and place the improvised

tin *asin ith live red hot coal over the mold containing the rice ca+e *atter'

The rice ca+e should *e coo+ed in this mannerM ith live coals under and over

the mold'

' &oo+ for 1? minutes or until the upper s+in of the *atter turns golden *ron'


42/67

M! B"#C is a Filipino dessertmade primarily

from coconut milk. Also known as coconut

pudding, it is usually served during fiestas and

during the holidays, especially Christmas.Maja blancahas the consistency of thick gelatinewitha delicate flavour, and is creamy white in colour.

In2red#ents*1I2 cup cornstarch cup hite sugar 2 cups coconut mil+

coconut cream from 1 grated coconut

Proced%re*Cocon%t crea$

1' E,tract coco cream and coconut mil+ from the grated coconut'2' Place grated coconut in a muslin *ag rung out of arm ater'6' Tist the open end and [email protected] out the coco cream ithout adding ater'8' /et aside for coo+ing latik.

Cocon%t $#l.

1' !dd three portions of arm ater and [email protected] the *ag of grated coconut ith

every addition of ater'

2' &oo+ cococream in a frying pan over medium heat until oil and latik form'

6' The latikshould have a delicate golden yello color and must not *e *urnt'

8' Transfer lati+ into a dish separate from oil further heating ill turn the latik to

dar+er shade'

:' Prepare cornstarch"sugar mi,ture'

' Boil the rest of the coco mil+ in a 2" @uart saucepan'

' Pour into oiled dishes' &ool completely'

1?'/erve hot or chilled'

Variations

Maja blancacan easily be adapted to include various other ingredients.Examples include squash maja blanca which uses calabazas (Filipino:kalabasa) and a version of maja maiz that uses butter, resulting in a

distinctive yellow color.

42
http://en.wikipedia.org/wiki/Philippine_cuisinehttp://en.wikipedia.org/wiki/Desserthttp://en.wikipedia.org/wiki/Coconut_milkhttp://en.wikipedia.org/wiki/Festivalhttp://en.wikipedia.org/wiki/Christmas_in_the_Philippineshttp://en.wikipedia.org/wiki/Gelatinehttp://en.wikipedia.org/wiki/Calabazahttp://en.wikipedia.org/wiki/Filipino_languagehttp://en.wikipedia.org/wiki/Philippine_cuisinehttp://en.wikipedia.org/wiki/Desserthttp://en.wikipedia.org/wiki/Coconut_milkhttp://en.wikipedia.org/wiki/Festivalhttp://en.wikipedia.org/wiki/Christmas_in_the_Philippineshttp://en.wikipedia.org/wiki/Gelatinehttp://en.wikipedia.org/wiki/Calabazahttp://en.wikipedia.org/wiki/Filipino_language


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Another variation of maja blancais the maja de ube. It uses ube(purpleyam) as one of the primary ingredients giving it a characteristic deep purplecolor.

"core sheet for Ma$a Blanca9%s#n2 cornstarch:

Character#st#csGood

96:a#r95:

Poor9-:

"ha)e*ell"formed hen servedColor*uniformly *lended color or plainTe(t%re*ell"coo+ed starch smooth unless ithother ingredients such as *u+o corn etc'

la0orM pleasing coconut flavor for maJa and lati+

P"I%& is a Philippine dessert and snack made

of rice flourdough that is boiled and then coated

with coconutand sesame seeds. The small, flat

rice cakesare traditionally eaten during holiday

festivities but can be enjoyed any time. The

texture of the finished cakes ranges from very

moist and delicate to chewy and rubbery,

depending on the preferences of the cook.

Although there are a few variations, palitaw is

usually prepared according to the same basic

recipe without any changes.

In2red#ents*

+ilo glutinous rice flour 1 grated mature coconut

6 ta*lespoons sugar a ta*lespoons toasted sesame seeds

pinch of cinnamon (optional)

Proced%re*

43
http://en.wikipedia.org/wiki/Purple_yamhttp://en.wikipedia.org/wiki/Purple_yamhttp://www.wisegeek.com/what-is-rice-flour.htmhttp://www.wisegeek.com/what-is-a-coconut.htmhttp://www.wisegeek.com/what-are-rice-cakes.htmhttp://en.wikipedia.org/wiki/Purple_yamhttp://en.wikipedia.org/wiki/Purple_yamhttp://www.wisegeek.com/what-is-rice-flour.htmhttp://www.wisegeek.com/what-is-a-coconut.htmhttp://www.wisegeek.com/what-are-rice-cakes.htm


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1' Boil ater'

2' /hape galaponginto small dis+s' Grop one *y one to the *oiling ater' hen

it floats it0s already coo+ed.

6' emove coo+edpalitawith a slotted spoon to drain the ater and place on a*ed of niyog' &over *oth sides of thepalitaw with niyog' !rrange on platter or

*anan leaves'

8' 4i, sugar toasted sesame seeds and cinnamon' /prin+le over thepalitaw.

"core sheet for Palita'

Character#st#csGood

96:a#r95:

Poor9-:

"ha)eM ell"formed hen servedColor*uniformly *lended color or plainTe(t%re*ell"coo+ed good toast of sesame seedsand good @uality grated coconut

la0or*pleasing sesame seeds ith grated coconut

CUC3INTA (+utsinta) is a type of

kakanin (Philippines0 native

delicacies these are snac+s usually

made ith or containing any or

com*ination of theseM

coconutcoconut mil+ rice flour

glutinous rice cassava)'

In2red#ents*

1 cup rice flour 2 cups *ron sugar 6 cups ater

1 teaspoon lye ater freshly grated coconut

Proced%re*

44
http://www.latestrecipes.net/category/cuisine/filipino/kakanin-native-delicacies/http://www.latestrecipes.net/category/cuisine/filipino/kakanin-native-delicacies/


45/67

1' %n a mi,ing *ol com*ine all the ingredients and mi, ell' Pour into muffin

pans until half full' /team in a large pan ith a cover; the ater should *e 2

inches deep' &oo+ for 6? minutes or until a toothpic+ inserted comes out

clean' !dd more ater if needed until coo+ing is done'

2' emove from the muffin pans and serve ith freshly grated coconut'

"core sheet for Pal#taw

Character#st#csGood

96:a#r95:

Poor9-:

"ha)eM ell"formed hen servedColor*uniformly *lended color or plainTe(t%reM ell"coo+ed smoothla0or*pleasing sesame seeds ith grated coconut

Sa(in)sa(in is a layered glutinous rice and

coconutdessert which is Philippine cuisine. It

is made from rice flour, coconut milk, sugar,

water, and coloring. It has coconut flakes

sprinkled on top. Sapin-sapinmeans "layers"[2]

and the dessert is recognizable for its layers,

each colored separately.[3]It has been referredto as "a blancmangeof several colored layers,

sweetened and flavored with coconut milk".

In2red#ents*

1 cups malag+it dough (galapong) cup rice galapong2 cups hite sugar 6 cups coo+ed u*i (mashed)8 cups thic+ coconut cream (from 2"6 coconuts) 2 *ig cans condensed mil+food coloring violet W egg"yello

Proced%re*1' Blend all ingredients e,cept for mashed u*e and food coloring'

2' Givide into 6 partsM

To one part" add mashed u*e To heighten the color of the u*i add a dash of

violet coloring' 4i, ell'

To second part" add egg"yello coloring' 4i, ell'

45
http://en.wikipedia.org/wiki/Glutinous_ricehttp://en.wikipedia.org/wiki/Coconuthttp://en.wikipedia.org/wiki/Philippine_cuisinehttp://en.wikipedia.org/wiki/Blancmangehttp://en.wikipedia.org/wiki/Glutinous_ricehttp://en.wikipedia.org/wiki/Coconuthttp://en.wikipedia.org/wiki/Philippine_cuisinehttp://en.wikipedia.org/wiki/Blancmange


46/67

To third part"Just plain hite' Go not add anything'

6' -rease a round *a+ing pan' Line ith greased *anana leaves' Then pour the

u*e mi,ture' /pread evenly' /team for 6? minutes or more until firm'

oteM cover the *a+ing pan ith cheese cloth *efore steaming'

8' Pour second layer on top of the coo+ed u*e' &over again and steam for 6?

minutes'

:' Lastly pour the third layer or the plain mi,ture' !gain steam for 6? minutes or

until firm'

' /prin+le ith Alatik/'


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U=e 3ala'a is basically a dessert made from purple yam. It's sweet

and usually has milk and sugar.

In2red#ents*

1 +ilo u*e or yam 1 can (18ounces) evaporated mil+

2 cans (12ounces) condensed mil+ cup *utter or margarine

teaspoon of vanilla (optional)

Proced%re*

1' %n a pot *oil the unpeeled u*e or yam and simmer for 6? minutes'

Grain and let it cool'

2' Peel and finely grate the u*e or yam'

6' $eat a *ig o+ in medium heat'

8' 4elt *utter or margarine add the condensed mil+ and vanilla flavoring'

4i, ell'

:' !dd the 1 +ilo grated u*e or yam'

' !dJust the heat to lo'


48/67

>' Let it cool and place in a large platter'

1?'efrigerate *efore serving the halayang ube.

Coo.#n2 T#)s*

Cou may spread additional *utter or margarine on top of the yam *efore serving'

#or the seet toothed sprin+le a little sugar on top of the yam after placing on the

large platter'

%nstead of manually grating the u*e you may cut it in cu*es and use a *lender to

poderi.e the u*e'


Act#0#t'1 Let $e share

D#rect#ons*&omplete the ta*le *elo *y providing honest responses'

%est#ons Res)onses1'hat have you Just donetoday3

2' $o can familiarity in thevarious processes and principleshelp you in providing @uality and

mar+eta*le native delicacies0kakanin/1

6' $o can your ne learninghelp you *e the *estmanufacturer or producer ofnative delicacies3

8' hat are your general

impressions a*out producing ormanufacturing native delicacies3

48


49/67

Transfer

Act#0#t' -* GRA"P" Model

GirectionsM Please prepare a Goal Role Audience "ituation Product andPerformance and "tandards and criteria for success (-!/P/) design in preparingnative delicacies'

GRA"P" MODELGoal Cour tas+ is to produce native delicacies'

Role Cou are to prepare native delicacies to sell in school and you need tocome up ith the good @uality mar+eta*le and profita*le kakanin'

A%d#ence Cou are to help your classmates and share your s+ills to your familyto coo+ the native delicacies'

"#t%at#on The challenges involve in purchasing preparing coo+ing and selling

native delicacies or kakanin using the concepts and principles youhave learned'

Prod%ct andPerfor$ance

Cou ill coo+ varied @uality mar+eta*le and profita*le products usingthe concepts and principles you have learned in commercial arts'

Act#0#t' B1 Create or #nno0ate 'o%r own nat#0e del#cac#es1

49


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1' List don on a clean sheet of *ond paper the +itchen materials and utensils

needed ingredients and procedures'

2' Prepare all the needed materials and ingredients

6' &oo+'

Act#0#t' C1 M#n#+E(h#=#t

The students output in commercial coo+ing (native delicacies) ill *e

shocased in a mini e,hi*it' /tudents ill *e guided *y the teacher in planning

implementing and assesing the said activity'

Lesson * UNDERSTANDING THE BASIC KITCHEN LAYOUT

nowDnderstanding the *asic principles of +itchen layout ill help ta+e much of themystery out of the design process' 7ne of the most *asic layout principles is the

work triangle' The work triangle is an imaginary line dran from each of the threeprimary or+ stations in the +itchen " the food storage preparation*cooking andclean-up stations' By draing these lines you can assess the distance re@uired tomove to and from each area and thus determine ho ell the traffic ill flo' To helpavoid traffic flo pro*lems or+ triangles should have a perimeter that measuresless than 2 feet'

The three )r#$ar' .#tchen wor. stat#ons wh#ch create the work triangle are*

1. The food storage. Cour refrigerator and pantry are the maJor items here'&a*inetry li+e 2ay Susan or sing"out pantry units add function andconvenience' 7ptions li+e ine rac+s spice rac+s and roll"out trays help toorgani.e your groceries'

2. The preparation/cooking. Cour range oven microave and smaller appliancesare found in this area' &ounter space is important in this section'&onserve space*y moving appliances off the counter ith appliance garage ca*inets and space"saving ideas li+e toel rods and pot lid rac+s'

3. The clean-up. EveryoneNs least favorite activity is one of the +itchenNs most

important " clean"up' This area is home to the sin+ aste disposal anddishasher' &a*inetry for this station is designed to organi.e the trash *in

50


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ca*inet and roll"out tray *as+ets for storage convenience

DETERMINING >OUR KITC3EN?" LA>OUT

!fter learning a*out the work triangle in the section XDnderstanding Basic KitchenLayoutXyou ill no see ho the work triangle functions in each layout and theadvantages each layout offers'

There are five primary +itchen layout shapes " the U-Shaped, L-Shaped, Island,G-Shaped, Corridor/Gallery, and Single Wall shapes'

1.The U-Shaped Kitchenamed for the XDX shape it resem*les this +itchen is popular in large and smallhomes ali+e'

Perfect for families ho use their +itchens a great deal

Provides plenty of counter space

Efficient or+ triangle

&an convert one ca*inet leg into a *rea+fast *ar2. The L-shaped kitchen-This kitchen shape is one of the most flexible and mostpopular, providing a compact triangle.

*Very flexible design lay out* Major appliances can be placed in a variety of areas* Work areas are close to each other*Can easily convert to a U-shape with a cabinet leg addition

3.The Island Option. %slands are e,tremely popular in homes today and are most

often seen in L"/haped +itchens' %slands can not only +eep or+ areas traffic"free*ut also create a ealth of e,tra counter and storage space' !n island can *e anindispensa*le food preparation station or act as a *utcher *loc+ area' The island isalso an ideal place to add an e,tra sin+ or an island grill'

4. The G-Shaped Kitchen " Built very much li+e the D"/haped ith the addition ofan elongated partial all the -"/haped +itchen offers a great deal of space'

Y%deal for larger families needing e,tra storage spaceYPlenty of counter and ca*inet spaceY4ultiple coo+s can function ell in this layoutY&an convert one ca*inet leg into a *rea+fast *ar or entertaining area

5. The Corridor/Galley Kitchen " This style +itchen ma+es the most out of a smallerspace'

-reat for smaller +itchens

!ppliances are close to one another

Easy for one coo+ to maneuver

&an easily convert to a D"/hape *y closing off one end

6. The Single Wall/Pullman Kitchen " Gesigned for homes or apartments thesingle all +itchen offers a very open and airy feel'

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* %deal for apartments and smaller homes*or+s ell ith the open designs found in many contemporary homes*/mall movea*le ta*le can provide eating space*&an *e enhanced ith the addition of an island

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Act#0#t' -* K#tchen )lan and s'$=ols

D#rect#on* 4atch &olumn ! to B' Go this activity in a sheet of paper'

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K#tchen loor Plan "'$=ols/caleM Q 1

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Act#0#t' -' Gra the sym*ol of the folloingM

1' efrigerator

2' #ree standing stoveIoven

6' /in+s

8' 4icroave

:' Gishasher

Act#0#t' 51

D#rect#ons* /earch on internet and donload some more sym*ols in +itchen lay"out and report to the class'

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Transfer

Act#0#t' - A1 Answer what #s =e#n2 as.*9Ident#f#cat#on:

1' This +itchen shape is one of the most fle,i*le and most popular providing acompact triangle'

2' %deal for larger families needing e,tra storage space'

6' This +itchen ma+es the most out of smaller space'8' ! very fle,i*le design layout':' %deal for apartments and smaller home

Act#0#t'- B1 When do we %se each .#tchen la'o%t4

Act#0#t' 51 Draw .#tchen s'$=ols and )lans1

Act#0#t' 61Lay out your dream +itchen' &omplete your s+etch *y placingthe necessary sym*ols to sho the different appliances counters areas and thedirection of or+ flo' Dse a separate sheet'

Lesson * Pract#ce Occ%)at#onal "afet' and 3ealth58


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nowApply health, safety and security procedures in the workplace. Safety

regulations and workplace safety and hazard control practices and procedures areclarified and explained based on organization procedures. Hazards/risks in theworkplace and their corresponding indicators are indentified to minimize or eliminaterisk to co-workers, workplace and environment in accordance with organizationprocedures. Contingency measures during workplace accident, fire and otheremergencies are recognized and established in accordance with organizationprocedures.

unning a *usiness or a *ig food service esta*lishment is a demanding Jo*'&onsider the folloing responsi*ilities if you are a or+er or an oner of such*usiness'Z Protect your property from fire;Z Protect your property from natural ha.ards;Z Protect your property from crime;Z Protect your staff and visitors from accidents;Z Kno the legislation that may affect your *usiness'

4ost +itchen fires occur in +itchen ranges *oilers or deep"fat fryers and can often*e traced *ac+ to poor cleaning regimes'

A1 Protect#n2 Pro)ert' fro$ #re

Z Ensure that coo+ing ranges *oilers and deep"fat fryers are fitted ith thermostatsor emergency cutoff valves to turn off the fuel supply should a fire *rea+ out'

Z Ensure that filters are removed and de"greased fre@uently to prevent a *uild up ofgreasy deposits'

Z &leaning should *e done ee+ly you may need to consider more fre@uentcleaning if the e@uipment is used for long periods on a daily *asis'

Z /tore all com*usti*le materials aay from *uildings or perimeter fencing prefera*ly inside loc+ed aste *ins or lidded s+ips' Ensure they are emptiedregularly' %f no suita*le outside location is availa*le use a secure internal storagearea'

Z Be vigilant hen you open and close the premises each day loo+ for signs ofpotential trou*le e'g'graffiti or damage to fences remove graffiti and repair anydamage immediately to deter further damage occurring'

Electr#cal fa%lts

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Prevention of faults is the anser here and this can *e achieved *yM

#re@uent visual inspections of all porta*le electrical items and fi,ed electrical

iring'

egular maintenance of these items *y an authori.ed agency or licensed

electrician should *e recorded and monitored'

"$o.#n2

%deally smo+ing should *e prohi*ited throughout the premises (including yardsand open areas) and notices to that effect prominently displayed'

Z Ensure smo+ing is restricted to a designated area that is +ept free ofcom*usti*le items such as paper curtains flamma*le li@uids'

Z Provide metal lidded *ins for the disposal of ashtray contents and ensure theyare emptied safely every day' Go not dispose them ith other com*usti*leaste'

B1 Protect#n2 esta=l#sh$ent fro$ nat%ral ha8ards lood

#irstly chec+ ith the local authority hether the property is in a flood ris+ area'%f it is then you shouldM

Prepare a flood plan for your *usiness detailing the actions you ill need to

ta+e to minimi.e damage and disruption'

&onduct flood drill so that you and your staff ill *e sure it or+s and have

e,perience of hat to do'

Water Esca)e,Lea.a2es

-et dripping taps repaired as they can cause damages'

Ensure pipes are properly installed using suita*le insulation material'

%f your premises are li+ely to *e unoccupied for a longer period e'g' over

&hristmas and e Cear turn the ater off at the stopcoc+ and drain thesystem if possi*le'

"tor$ Da$a2e

4a+ing sure your premises are in a good state of repair it ill minimi.e thechance of storm damage " chec+ the *uilding regularly (alls roof and anyout*uildings) and ensure any pro*lems you find are repaired promptly'

&hec+ at least once a year that roof gutters don"pipes and drainage galleysare clear and uno*structed and +ept free of leaves and vegetation'

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C1 Protect#n2 )ro)ert' fro$ cr#$e

B%r2lar'

Thieves fre@uently see catering *usinesses as an easy target and it is ise to

ensure that you have a good level of security'Loc+s on e,ternal doors should *e high standards and @uality materials' !llaccessi*le opening indos should *e fitted ith +ey"operated loc+s secludedindos and roof"lights should *e protected ith steel *ars grilles or shutters'&onsider fitting shop"fronts ith grilles or shutters to deter smash and gra* raiders-iven time almost any physical security can *e overcome consider fitting an%ntruder'

!larm system hich ill act as a deterrent and limit the time an intruder illhave on your premises' !ny alarm system should *e fitted and maintained'

&losed &ircuit Television (&&TH) can help deter and capture evidence ofro**ery' !ny system should *e fitted and maintained *y an installer registered ith a

nationally recogni.ed installation *ody such as " /% (ational/ecurity %nspectorate)and //!%B (/ecurity /ystems and !larms %nspection Board)'

hen your premises are closed loc+ aay porta*le electronic e@uipment e'g'laptop computers in a secure ca*inet'

&onsider fitting access control loc+s on entrance doors to prevent intimidationor ro**ery'

Theft of $one'

Keeping cash on the premises overnight increases the chance of a *rea+ inMZ Keep as little cash on the premises as possi*le and +eep it out of pu*lic vie'Z here possi*le cash should not *e left on the premises outside *usiness hours'Z Empty the cash register overnight and leave the draer open as this often deters

thieves'

D1 Protect#n2 'o%r staff and 0#s#tors fro$ acc#dents1 FPre0ent#on #s =etter 9andchea)er: than c%re1

"l#)s& Tr#)s and alls

The most common type of or+place accident can *e easily and cheaply

prevented in most cases and often *ring other *enefits'

o Keeping the premises clean tidy congestion"free and ell lit ill go a long ay

to preventing most types of accident'o &lear up spillage promptly and post arning notices'

o epair or replace damaged floor coverings immediately especially on

stairays and areas here the pu*lic have access'o Keep a clearly mar+ed first"aid +it availa*le at all times'

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Electr#c#t'

Electricity can and does +ill and the la insists that electrical installation must*e safe'

Z Ensure electrical e@uipment is only used for the purpose for hich it asdesigned'

Z Dse a @ualified electrician for electrical installation or+ and for regular testing ofporta*le electrical items to ensure they are in good or+ing order'

#re safet'

&arrying out a fire ris+ assessment is a legal re@uirement for all *usinesses(even one" person operations) this helps prevent fires and ensures sift evacuation*y employees and the pu*lic in the event of a fire'

Z Ensure you have clearly la*eled and uno*structed escape routes and that yourstaff are aare of the evacuation procedure' !rrange regular practices toreinforce this'

Z Ensure that you ma+e a specific mem*er of your staff responsi*le for customers0and visitors0 safety in the event of an emergency evacuation'

Man%al handl#n2,l#ft#n2

Preventing inJuries caused *y manual lifting of heavy items is also the su*Jectof regulations and solutions to this pro*lem can easily *e achieved'

Z %f loads must *e manually lifted ensure that they are carried *y at least topeople and that training in lifting techni@ues is provided'

Z Provide mechanical e@uipment e'g' trolleys to assist staff in unloading andmoving deliveries' %n addition ensure deliveries are as close as possi*le to thelocation here they ill *e stored or used'

Acc#dent re)ort#n2 and #n0est#2at#on

4a+e sure that all accidents and incidents are recorded and investigated aslessons can *e learned to prevent them in future' ecording method must accessi*leand secured' &omputer records are fine'

1 Le2#slat#on that $a' affect =%s#ness

e have mentioned some areas here legislations may affect your *usiness'#ire /afety #ood $ygiene and electricity' There may *e other regulations from otherregulatory *oard li+e #ood and Grug !dministration (#G!) particularly onmanufacturing pac+aging and storing food' Be aare and +noledgea*le'

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Act#0#t' -1 ")ec%lat#0e o%rnal Wr#t#n2

D#rect#ons*&omplete the ta*le *elo ith your speculative thoughts and ays toavoid them'

T')es of acc#dent ord#saster

")ec%lat#ons Wa's to a0o#d the$

1' #ire

2' #loods

6' &ustomer strain

8' /pillage

:' iots

Act#0#t' 51 Internet+=ased act#0#t#es1' Gonload the various safet' s#2ns and ta2s1 Paste one signage in a paper'

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TransferAct#0#t' -1 GRA"P" ModelD#rect#ons* The class ill *e divided into : groups' Each group ill prepare a

*rochure for the folloingMA1 Protecting your property from fire'B1 Protecting your property from natural ha.ardsC1 Protecting your property from crime'D1 Protecting your staff and visitors from accidentsE1 Legislation that may affect your *usiness'

S*MM+,

The assessment of your co$)etenc#es is *ased on the improvement of yours+ills and capa*ilities in the preparation of dishes' Cou can *e a successful chef andpossi*le engagement into self or paid employment'

7n the other hand you need to satisfy the needs and ants of yourcustomers so that they ill continue to patroni.e products' !ssess and evaluate yourcustomers if they satisfy to the goods and services you offered' !lays ma+e surethat you give the *est preparation services and mar+et'

Providing @uality effective and efficient commercial coo+ing re@uires fullaareness of various underlying concepts and principles of the said course'

GLO""AR>

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Co$$erc#al Coo.#n21 Gepending on the conte,t *ut it generally refers to anycoo+ing or food production that happens on a large scale here the product isintended to *e sold at a restaurant or a factory'

Clean#n2 + a physical removal of visi*le soil and food

D#s#nfectant + a su*stance used to destroy germs and diseases

E(ter$#nate + to destroy totally

#lth + anything that is dirty

Grates + frames of iron *ars for holding fuel hile it *urns

Infestat#on K#tchen +the state of *eing infested as ith parasites or vermin a roomespecially set apart and containing the necessary utensils for coo+ing food'

Parts )er $#ll#on 9PPM:" is commonly used as a measure of small levels ofpollutants in air ater *ody fluids etc' Parts per million is the mass ratio*eteen the pollutant component and the solution' Dsually descri*es theconcentration of something in ater or soil' 7ne ppm is e@uivalent to 1milligram of something per liter of ater (mgIl) or 1 milligram of something per+ilogram soil (mgI+g)'

Pedestal + a *ase or support

"an#t#8er + a chemical agent used for cleansing and saniti.ing surfaces ande@uipment'

"an#t#8#n2 + process of reducing num*er of harmful organismsto safe level on foodcontact services

"tac." a case compose of several ros of shelves'

Wor. Centers" focused around maJor appliances"refrigerators"free.ers range orsin+' Thers centers ma+e possi*le an orderly flo of activities connected ithfood storage preparation coo+ing serving and clean"up'

Wor. low + here or+ is done most efficiently hen it flos in a naturalprogression either from left to right or right to left'

Wor. "#$)l#f#cat#on + means doing the Jo* in the easiest simplest and @uic+estay'

Wor. "tat#on simply means a specific or+ area here a particular +ind of food isproduced or specific Jo* is done'

Wor. Tr#an2le an imaginary line dran from each of the three primary or+ stations

in the +itchen and avoid traffic flo pro*lems'

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REERENCE"

!*on 7rlando P' Bacani 7livia !' and &ornito Evelyn B' (2?1?)'Entre)rene%rK#ds /t' !gustine Pu*licationM /ampaloc 4anila

!my Bron Understanding Food, 2nd Edition Thomson oodorth 5une PaynePalacio 4onica Theis %T7GD&T%7 T7 #77G /EH%&E12="16?

4ary #rey ay'Evelyn 5ones Leis'Exploring Professional Cooking, evised &has !'Bennet &o' %nc' Peoria %llinois 118

/onia C' de Leon Li*ia L' &have. Hirginia /' &laudia 4atilde P' -u.man et al' BA"ICOOD" OR ILIPINO"& H+-@@

Tomlinson Peter and $aftendorn Klaus (2??:)' Entre)rene%rsh#) Ed%cat#on #n"chools and Techn#cal !ocat#onal Tra#n#n2 Inst#t%t#ons %nternational La*or7fficeM -eneva

httpIIM'google'com

httpMII'*isnes'com

http://content.cteonline.org/resources/documents/35/35a292d/35a2a92d5da7e3be8da54c723bf 67448495382e/KitchenFloorPlanSymbolsAppliances.pdf

httpMII'e,t'colostate'eduIpu*sIfoodnutI?>62>'htmlhttpMII'eho'comIho9882:8


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