k to 12 commercial cooking learning module convert

8/13/2019 k to 12 Commercial Cooking Learning Module Convert

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public of the Philippines

PARTMENT OF EDUCATION

o 12 Basic Education Curriculum

chnology and Livelihood Educationarning Module

OMMERCIAL COOKING

PLORATORY COURSE

ades 7 and Grade 8

BLE OF CONTENTS

ge

hat is this Module About ? ..........................................................................................................2

w do you Use this Module .........................................................................................................3


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SSON 1 Use and maintain kitchen tools and equipment ............................................. 5-31

SSON 2 Perform mensuration and calculations ......................................................... 32-51

SSON 3 Interpret kitchen lay-out .................................................................................. 52-61

SSON 4 Interpret Plans and Drawings ........................................................................ 62-72

SSON 5 Practice Occupational Safety and Health ...................................................... 73-98

NSWER KEYS.....................

knowledgment ....................................................................................................................... 104


chnology and Livelihood Education Commercial Cooking

hat Is This Module About?

elcome to the world of Commercial Cooking!

is Module is an exploratory course which leads you toCommercial Cooking

tional Certificate Level II ( NC II)1. It covers4 common competencies that a Grade 7 /

ade 8 Technology and Livelihood Education (TLE) student like you ought to possess,

mely:

Use use and maintain kitchen tools and equipment;

Perform mensuration and calculation;

Interpret kitchen layout, and

Practice occupational safety and health.

ese 4 common competencies are covered separately in 5 Lessons . As shown below,

ch Lesson is directed to the attainment of one or two learning outcomes:

sson 1 Use and maintain kitchen tools and equipment


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w Do You Use This Module?

is Module has 4 Lessons. Each Lesson has the following:

Learning Outcomes

Performance Standards

Materials

References

Definition of Terms

What Do You Already Know?

etest)

What Do You Need to Know?

nformation Sheet)

How Much Have You Learned?

elf-check)

How Do You Apply What You Learned?

ctivity Sheet /Operation Sheet /Job Sheet)

How Well Did You Perform? ( Scoring Rubric )

What is your Score?

How Do You Extend Your Learning?

ssignment)

get the most from this Module, you need to do the following:

Begin by reading and understanding the Learning Outcome/s and Performance

andards . These tell you what you should know and be able to do at the end of

s Module.

Find out what you already know by taking the Pretest then check your answer

ainst the Answer Key. If you get 99 to 100% of the items correctly, you may


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oceed to the next Lesson. This means that you need not go through the Lesson

cause you already know what it is about. If you failed to get 99 to 100% correctly,

through the Lesson again and review especially those items which you failed

get.

Do the required Learning Activities. They begin with one or more Information

eets. An Information Sheet contains important notes or basic information that you

ed to know.

ter reading the Information Sheet , test yourself on how much you learned by

ans of the Self-check. Refer to the Answer Key for correction. Do not hesitate

go back to the Information Sheet when you do not get all test items correctly.

is will ensure your mastery of basic information.

It is not enough that you acquire content or information. You must be able to

monstrate what you learned by doing what the Activity / Operation /Job Sheet



ects you to do. In other words, you must be able to apply what you have learned

real life.

How well did you perform? Accomplish the Scoring Rubrics.

ch Lesson also provides you with references and definition of key terms for your guide.

ey can be of great help . Use them fully.

you have questions, dont hesitate to ask your teacher for assistance.




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SSON 1

e and maintain Kitchen tools and

SSON 1

uipment

ARNING OUTCOMES:

the end of this Lesson you are expected to

the following:

1. Utilize kitchen tools and equipment;

2. Maintain kitchen tools and equipment and working

a;

3. Store and stack kitchen tools and equipment; and

4. Store and stack kitchen tools and equipment; and



finition of Terms

aning

hysical removal of visible soil and food.

sinfectan

ubstance used to destroy germs and diseases


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terminate

destroy totally

th

ything that is dirty

ates

mes of iron bars for holding fuel while it burns

estation

state of being infested as with parasites or vermin

chen

oom especially set apart and containing the necessary utensils

cooking food.

ts per million

commonly used as a measure of small levels of pollutants in air,

PM)

ter, body fluids, etc. Parts per million is the mass ratio between the

llutant component and the solution. Usually describes the

ncentration of something in water or soil. One ppm is equivalent to

milligram of something per liter of water (mg/l) or 1 milligram of

mething per kilogram soil (mg/kg).

destal

ase or support

nitizer

hemical agent used for cleansing and sanitizing surfaces and

uipment.

nitizing


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ocess of reducing number of harmful organisms to safe level on

od contact services.

ck

ase compose of several rows of shelves.



ARNING OUTCOME 1

lize kitchen tools and equipment

RFO RMANCE STANDARDS

Kitchen tools and equipment are identified based on their uses.

Kitchen tools and equipment are used in accordance to its function

aterials

tchen tools

tchen equipment

hat Do You Already Know?

us determine how much you already know about utilizing kitchen tools and

uipment. Take this test.

etest LO 1

rection: Identify the word/s that best describes the following statements. Write your

swer on a separate sheet of paper.

It is the most popular, lightweight, attractive and less expensive materials of kitchen


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nsils and equipment.

A more complicated tool that may refer to a small electrical appliance.

A kitchen tool which is specifically designed for pulping garlic for cooking.

It is used to grate, shred, slice and separate foods.

A must for all types of kitchen tasks, from peeling an onion and slicing carrots, to

ving a roast or turkey often referred to as cook's or chef's tools.

It is used to measure solids and dry ingredients.

These are used to measure smaller quantities of ingredients



A rubber or silicone tools to blend or scrape the food from the bowl

A special coating applied to the inside of some aluminum or steel pots and pans that

ps food from not sticking to the pan.

A kitchen essentials used for creaming, stirring, and mixing that made of a hard

od.

hat Do You Need To Know?

ad the Information Sheet 1.1 very well then find out how much you can

member and how much you learned by doing Self-check 1.1.

ormation Sheet 1.1

terials of kitchen utensils and equipment commonly found in the kitchen.

y cook should be familiar with the correct utensils, devices and equipment in

kitchen. It is important to consider several things and not only the price when buying

m. The job of cooking requires specific tools, utensils, and equipment for proper and

icient preparation of food. Each piece has been designed to accomplish a specific job in


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kitchen.

e tools, utensils and equipment are made of different materials, each having

tain advantages and disadvantages. The following lists are materials of kitchen utensils

d equipment commonly found in the kitchen.

uminum is the best for all-around use. It is the most popular, lightweight, attractive

d less expensive. It requires care to keep it shiny and clean. Much more, it gives even

at distribution no matter what heat temperature you have. It is available in sheet or cast

minum. Since it is a soft metal, the lighter gauges will dent and scratch easily, making the

nsil unusable. Aluminum turns dark when used with alkalis, such as potatoes, beets,

rots and other vegetables. Acid vegetables like tomatoes will brighten it.

inless Steel is the most popular material used for tools and equipment, but is

re expensive. It is easier to clean and shine and will not wear out as soon as aluminum.

oose those with copper, aluminum or laminated steel bottoms to spread heat and keep

pot from getting heat dark spots. Stainless steel utensils maybe bought in many gauges,

m light to heavy.




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ass is good for baking but not practical on top or surface cooking. Great care is

eded to make sure for long shelf life.

st Iron is sturdy but must be kept seasoned to avoid rust. Salad oil with no salt or

ortening can be rub inside and out and dry. Wash with soap (not detergent) before using.

ramic and heat-proof glass is used especially for baking dishes, casseroles, and

asuring cups. Glass and ceramic conduct the heat slowly and evenly. Many of these

king dishes are decorated and can go from stove or oven to the dining table.

lon is a special coating applied to the inside of some aluminum or steel pots and

ns. It helps food from not sticking to the pan. It is easier to wash and clean, however, take

e not to scratch the Teflon coating with sharp instrument such as knife or fork. Use

oden or plastic spatula to turn or mix food inside.

stic and Hard Rubber are used for cutting and chopping boards, table tops,

wls, trays, garbage pails and canisters. They are much less dulling to knives than metal

d more sanitary than wood. Plastics are greatly durable and cheap but may not last long.

oking Utensils List That Every Kitchen Needs

A baster is handy for returning some of the meat or

ultry juices from the pan, back to the food. Basting

ushes can be used for the same purpose, but they are

o convenient for buttering the tops of breads and


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ked goods after they come out of the oven.

Cans, bottles, cartoons opener use to open a food tin,

eferably with a smooth operation, and comfortable grip

d turning knob.

Colanders also called a vegetable strainer are essential for various tasks from cleaning vegetastraining

sta or tin contents.

Cutting Boards a wooden or plastic board where meats

d vegetables can be cut.



Dredgers used to shake flour, salt, and pepper on meat, poultry, and fish.
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Double boiler used when temperatures must be kept below boiling, such as for egg

uces, puddings, and to keep foods warm without overcooking.

ery boards/sharpening steel used to sharpen long knives.

Flipper use for turning hamburgers and other food items

nnels used to fill jars, made of various sizes of stainless steel, aluminum, or of

stic

Garlic Press is a kitchen tool which is specifically

signed for the purpose of pulping garlic for cooking.

Graters used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.

Handy Poultry & Roasting Tools make it easier to lift a hot roasted turkey from the roasterving platter,

thout it falling apart.

Kitchen Knives often referred to as cook's or chef's tools, knives are a must for all types ofchen tasks, from

eling an onion and slicing carrots, to carving a roast or

key


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Kitchen Shears They are practical for opening food

ckages, cutting tape or string to package foods or

mply to remove labels or tags from items. Other cutting

ls such as box cutters are just as handy, especially for

ening packages.

Measuring Cups, Spoons Measuring tools are among

most important items found in any kitchen, since

nsistently good cooking depends upon accurate

asurements. Measuring tools should be standardized.

easuring cups and spoons are also in the home kitchen.

ales are used to weigh materials of bigger volumes.

ese are delicate and precision instruments that must be

ndled carefully and are more dependable in terms of

curacy.

mmonly used measuring tools in the home or in commercial kitchens include thelowing:

Measuring Cup for Dry Ingredients is used to measure solids and dry ingredients,

ch as flour, fat and sugar. It is commonly made of aluminum or stainless material.

zes range from 1, , and (nested cups) to one gallon. There are cups made of

stic and come in different colors, but could only be used for cold ingredients. They
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tary eggbeater used for beating small amount of eggs or batter. The beaters

ould be made up of stainless steel, and gear driven for ease in rotating

Scrape r- a rubber or silicone tools to blend or scrape the

od from the bowl; metal, silicone or plastic egg turners

flippers

Seafood Serving Tools make the task of cleaning

afood and removing the shell much easier. For cooking

afood, utensils will vary depending on what you are

oking.

Serving spoons - a utensil consisting of a small, shallow

wl on a handle, used in preparing, serving, or eating

od.

Serving Tongs enables you to more easily grab and
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nsfer larger food items, poultry or meat portions to a

ving platter, to a hot skillet or deep fryer, or to a plate.

gives you a better grip and the longer the tongs, the

ter especially when used with a deep fryer, a large

ck pot or at the barbecue.

Soup Ladle is used for serving soup or stews, but can

o be used for gravy, dessert sauces or other foods. A

up ladle also works well to remove or skim off fat from

ups and stews.

ere are many kinds of knives, each with a specialized use

Butcher knife used to section raw meat, poultry, and fish. It can be used as a

aver to separate small joints or to cut bones. Butcher knives are made with heavy

de with a saber or flat grind

French knife used to chop, dice, or mince food. Heavy knives have a saber or flat

nd

Roast beef slicer used to slice roasts, ham, and thick, solid cuts of meats

Boning knife used to fillet fish and to remove raw meat from the bone

Fruit and salad knife - used to prepare salad greens, vegetables, and fruits

Spatula used to level off ingredients when measuring and to spread frostings and

ndwich fillings

Citrus knife used to section citrus fruits. The blade has a two-sided, serrated edge


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rots and potatoes and to peel fruits. The best ones are

de of stainless steel with sharp double blade that

ivels.

Whisks for Blending, Mixing used for whipping eggs or

ter, and for blending gravies, sauces, and soups. The

aters are made of looped steel piano wires which are

isted together to form the handle

Wooden spoons continue to be kitchen essentials

cause of their usefulness for used for creaming,

rring, and mixing. They should be made of hard wood

uipment

ore complicated tools are called equipment. They may refer to a small electrical

pliance, such as a mixer, or a large, expensive, power-operated appliance such a range or

efrigerator.

uipment like range, ovens, refrigerators (conventional, convection and microwave)

mandatory pieces in the kitchen or in any food establishment.


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frigerators/Freezers


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cessary

eventing bacterial infections from foods. Most

rigerators have special compartment for meat,

its and vegetables to keep the moisture content

each type of food. Butter compartment holds

tter separately to prevent food odors from

oiling its flavor. Basically, refrigerator or freezer

an insulated box, equipped with refrigeration

it and a control to maintain the proper inside

mperature for food storage.

xiliary equipment like griddles, tilting skillets,

oilers/grills, steamers, coffee makers, deep-fat

ers, wok, crockery, cutting equipment (meat

cer, food choppers, grinders) mixers and bowls,

ts and pans are utilized most commonly in big

od establishments, some with specialized uses

d some are optional.

crowave Ovens have greatly increased their use in the food industry. Foods can be

epared ahead of time, frozen or refrigerated during the slack periods, and cooked or

ated quickly in microwave ovens

nders are used to chop, blend, mix, whip,

ree, grate, and liquefy all kinds of food. A

nder is a very useful appliance. They vary in

amount of power (voltage/wattage). Others


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Used to level off ingredients

raper

en measuring dry ingredients

Use for turning food items

ppper

Commonly made up of heat-

easuring Cup for Liquid

oof glass and transparent so

gredients

t liquid can be seen when

asuring

It make the task of cleaning

afood Serving Tools

afood and removing the shell

uch easier.

Enables you to more easily grab

rving spoons

d transfer larger food items,

ultry or meat portions to a

ving platter, to a hot skillet or

ep fryer, or to a plate

Used for whipping eggs or

stry blender

ter, and for blending gravies,

uces, and soups.
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ARNING OUTCOME 2

intain kitchen tools, equipment and working area

RFORMANCE STANDARDS

Chemicals are selected and used for cleaning and/or sanitizing kitchen

uipment and utensils

Equipment and/or utensils are cleaned and/or sanitized safely and according

manufacturers instructions

Cleaning equipment are stored safely in the designated position and area

aterials

eaning agents

emical sanitizers

eaning tools




us determine how much you already know about maintaining kitchen tools,

uipment and working area. Take this test.

etest LO 2

umerate the following

4

tegories of cleaning agents


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7

proved chemical sanitizers

10

ctors influence the effectiveness of chemical sanitizers

-15 Steps in cleaning kitchen premises




ormation Sheet 2.1

EANING AND SANITIZING

eaning and sanitizing procedures must be part of the standard operating

ocedures that make up your food safety program. Improperly cleaned and sanitized

faces allow harmful microorganisms to be transferred from one food to other foods.

aning is the process of removing food and other types of soil from a surface,

ch as a dish, glass, or cutting board. Cleaning is done with a cleaning agent that removes

od, soil, or other substances. The right cleaning agent must be selected because not all

aning agents can be used on food-contact surfaces.(A food-contact surface is the

face of equipment or utensil that food normally comes into contact.) For example, glass

aners, some metal cleaners, and most bathroom cleaners cannot be used because they

ght leave an unsafe residue on the food contact surface. The label should indicate if the

oduct can be used on a food-contact surface. The right cleaning agent must also be

ected to make cleaning easy. Cleaning agents are divided into four categories:




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Detergents Use detergents to routinely wash tableware, surfaces, and equipment.

tergents can penetrate soil quickly and soften it. Examples include dishwashing

ergent and automatic dishwasher detergents.

Solvent cleaners Use periodically on surfaces where grease has burned on.

lvent cleaners are often called degreasers.

Acid cleaners -- Use periodically on mineral deposits and other soils that detergents

nnot remove. These cleaners are often used to remove scale in ware washing

chines and steam tables.

Abrasive cleaners -- Use these cleaners to remove heavy accumulations of soil that

difficult to remove with detergents. Some abrasive cleaners also disinfect. Clean

od-contact surfaces that are used to prepare potentially hazardous foods as

eded throughout the day but no less than every four hours. If they are not properly

aned, food that comes into contact with these surfaces could become

ntaminated.

nitizing is done using heat, radiation, or chemicals. Heat and chemicals are

mmonly used as a method for sanitizing in a restaurant; radiation rarely is. The item to be

nitized must first be washed properly before it can be properly sanitized. Some chemical

nitizers, such as chlorine and iodine, react with food and soil and so will be less effective

a surface that has not been properly cleaned.

nitizing Methods

Heat. There are three methods of using heat to sanitize surfaces steam, hot water,

d hot air. Hot water is the most common method used in restaurants. If hot water is

ed in the third compartment of a three-compartment sink, it must be at least 171oF

7oC). If a high-temperature ware washing machine is used to sanitize cleaned

hes, the final sanitizing rinse must be at least 180oF (82oC). For stationary rack,


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gle temperature machines, it must be at least 165oF (74oC). Cleaned items must

exposed to these temperatures for at least 30 seconds.

Chemicals. Chemicals that are approved sanitizers are chlorine, iodine, and

aternary ammonium. Different factors influence the effectiveness of chemical

nitizers. The three factors that must be considered are:

Concentration -- The presence of too little sanitizer will result in an inadequate

duction of harmful microorganisms. Too much can be toxic.

Temperature -- Generally chemical sanitizers work best in water that is between

oF(13oC) and 120oF (49oC).

Contact time -- In order for the sanitizer to kill harmful microorganisms, the

aned item must be in contact with the sanitizer (either heat or approved

emical) for the recommended length of time.



nitizer Testing

ery restaurant must have the appropriate testing kit to measure chemical sanitizer

ncentrations. To accurately test the strength of a sanitizing solution, one must first

ermine which chemical is being used -- chlorine, iodine, or quaternary ammonium. Test

s are not interchangeable so check with your chemical supplier to be certain that you are

ng the correct kit. The appropriate test kit must then be used throughout the day to

asure chemical sanitizer concentrations.

vantages and Disadvantages of Different Chemical Sanitizers

ntact

emical


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vantage

advantage

ncentration

me

lorine

ppm in

econds Effective on a wide

rrosive, irritating to

ter between

riety of bacteria;

skin, effectiveness

and100oF

ghly effective; not

creases with

ected by hard

reasing pH of

ter; generally

ution; deteriorates

xpensive

ring storage and when

posed to light;

sipates rapidly; loses

ivity in the presence

organic matter

dine


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ow destruction of

mmonium in water that is

onds

orless,

me microorganisms;

mpouds

east 75oF

ncorrosive,

t compatible with

nirritating; stable

me detergents and

heat and relatively hard water

ble in the

esence of organic

tter; active over a

de pH range



w Much Have You Learned?

lf-Check 2.1

mplete the following table

emical

vantage


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advantage

lorine

dine

aternary

mmonium

mpouds

fer to the Answer Key. What is your score?



ormation Sheet 2.2

aning and sanitizing utensils

ere are three steps needed to effectively clean and sanitize utensils:

washing;

anitizing; and


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rying.

ensils such as cutting boards, bowls and knives need to be thoroughly washed in

rm soapy water. After washing, the utensils should look clean and there should be no

od or anything else visible on them. Effective cleaning will remove most of the dangerous

cteria present. Sanitising will then kill any that might remain.

dishwasher is very effective at sanitizing if it has a hot wash and drying cycle. If

u do not have a dishwasher, you will need to sanitise in a sink using a chemical sanitiser

very hot water. If using a chemical sanitizer such as a sodium hypochlorite or quaternary

moniumbased solution, ensure that it can be safely used for sanitizing eating, drinking

d cooking utensils. Follow the instructions on the container carefully, as different sanitizers

rk in different ways. If you are using very hot water, take extra care to avoid being

alded. All utensils must then be thoroughly dried before they are re-used. Air-drying is

st but tea towels can be used if they are clean.

you are washing up at an event being held outdoors, make sure you have access

plenty of hot water. If hot water is not available, disposable eating and drinking utensils

ould be used and enough cooking utensils provided to last the duration of the event so

t washing up is not necessary.




lf-Check 2.2

t a check () mark if the statement is correct and an (X) mark if incorrect. Write your

swer on a separate sheet of paper.


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ough to clean and disinfect. The dish soap assists in cutting through any food

idue that may be on the kitchen floor. Let your floor air dry after cleaning.



Make an all-purpose cleaner in a spray bottle. Combine 3 cups warm water with 1/2

p white vinegar and 1 tsp. dish soap.

Spray this solution onto kitchen surfaces and wipe off with a damp cleaning rag. This

rks well on any type of kitchen surface including cabinetry, sinks, tables, counters

d any other area that requires cleaning.

Fill a few bowls with about 1/2 cup each of baking soda. Place these around your

chen to absorb odor and keep the kitchen smelling fresh. Open windows to let fresh

circulate, which is especially useful when cooking strong-smelling foods.


lf-Check 2.3

range the following steps chronologically. UseA for the first step,B for second and so on.

ite your answer on a separate sheet of paper.

Prepare diluted vinegar solution in a bucket. Dip your mop into the bucket, wring the

p out and wipe across your kitchen floors.

Spray all-purpose cleaner onto kitchen surfaces and wipe off with a damp cleaning rag.

Collect loose dust by sweeping the kitchen floor daily with a broom or static sweeper

d wiping down surfaces with a cleaning rag.

Fill a few bowls with about 1/2 cup each of baking soda. Place these around your

chen to absorb odor and keep the kitchen smelling fresh.


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Make an all-purpose cleaner in a spray bottle




ARNING OUTCOME 3

re and Stack kitchen tools and equipment

RFORMANCE STANDARDS

Cleaned equipment and utensils are stored or stacked safely and in the

signated place

Cleaning equipment are used safely in accordance with manufacturers

tructions

aterials

tual kitchen tools and equipment

orage room/storage cabinet

awers


us determine how much you already know about the use farm tools and


etest LO 3

rection: Fill in the blanks with word or group of words to complete the sentences below.

After cooking the ingredients, _________ all used mixing bowls, spatulas, measuring


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oons and cups and mixer accessories in a tub of warm water.

Use a damp _________ to wipe off all cake mix splatter from the mixer.

Return electric mixers and other electronic equipment to their designated

________ places.



Make sure all wooden spoons and accessories are _______ before storing.

Proper storage and handling of cleaned and sanitized equipment and utensils is very

portant to prevent ________________prior to use.




ormation Sheet 3.1

w to Clean and Store Cooking Tools and Equipment

After measuring and mixing ingredients, soak all used mixing bowls, spatulas,

asuring spoons and cups and mixer accessories in a tub of warm water (add a

all amount of dishwasher detergent to help start the cleaning). Drop soiled items in

soak as soon as you are through using them. They will be easier to wash later

Use a damp washcloth to wipe off all cake mix splatter from the mixer. While you're

t, wipe off any stray spatter from the countertops and nearby areas. If necessary,

ish off with a dry dishcloth.

Return electric mixers and other electronic equipment to their designated storage

aces.


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After cooking, soak used cake pans and muffin tins in warm water with dishwashing

ution to soften the baked-on or burnt food.

Wash all used baking items and accessories by either handwashing or loading in a

hwasher (if dishwasher-safe).



Dry all baking tools and equipment by air-drying on a drying rack or wiping with a dry

hcloth. Make sure all wooden spoons and accessories are dry before storing.

Store all tools and equipment in their designated places. Put frequently used items in

nveniently accessible locations. Gather and secure electrical cords to prevent

anglement or snagging.

Proper Storage and Handling. Proper storage and handling of cleaned and sanitized

uipment and utensils is very important to prevent recontamination prior to use.

eaned and sanitized equipment and utensils must be:

tored on clean surfaces; and

andled to minimize contamination of food contact surface.

Steps for Organizing Kitchen Cabinets

e easy and satisfying place to start is kitchen cabinets.

Pretend it has a glass door on it and everyone is going to see what's inside from

w on.

Take a look at the photos below for inspiration.

Remove EVERYTHING and scrub the shelves with some soapy water.

If your a contact-paper type of person, rip out the old and replace it with new. There

some really cute ones out there lately; I've seen them at Target (please share in


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comments section if you have another good source).

Take anything you don't use anymore.

Think about what you reach for the most often and make sure it gets a position that's

y to reach.

Arrange everything in a composition that makes you happy. You're on your way.

Perhaps take a cabinet full of glasses and line them up by color. Make sure all of the

nts are facing out and straight, Jeff Lewis-style.

Take a step back after one shelf is done.

Make someone else come look at what you've done.

per Storage of Cleaning Equipment



orage of Washed Utensils

They should be stored in a clean dry place adequately protected against vermin and

her sources of contamination

Cups, bowls, and glasses shall be inverted for storage.

When not stored in closed cupboards or lockers, utensils and containers shall be

vered or inverted whenever practicable. Utensils shall be stored on the bottom

elves of open cabinets below the working top level.


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Racks, trays and shelves shall be made of materials that are imperious, corrosive-

istant, non-toxic, smooth, durable and resistant to chipping.

Drawers shall be made of the same materials and kept clean. Full-lined drawers are

t acceptable, but the use of clean and removable towels for lining drawers is

ceptable

ow are pictures showing proper storage and stacking of tools, utensils and

uipments.

oper stacking of glassware, chinaware and silverware

cking and storing of spices, herbs and other condiments




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cking and storing of spices, herbs and other condiments

rage of bottled and canned food items and other condiments




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rage of equipments , tools utensils and other implements

cking and storage of chinaware.




lf-Check 1.1

ection: .Answer the following questions:

Why it is important to clean, sanitize, and store equipment properly?Enumerate ways on the proper storage of cleaning equipment.


w Do You Apply What You Have Learned?

ow that you learned something by doing this activity

tivity Sheet 1.1


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sit your school canteen. Observe how canteen staff store and stack kitchen tools and

uipment. Take note of your observation and make comments/suggestion on how to

prove their storing and stacking procedures.

w Well Did You Perform?

d out by accomplishing the Scoring Rubric honestly and sincerely.

member it is your learning at stake!

CCURACY (100%)

ORING CRITERIA

monstrated and perform 5 proper ways of storing and stacking



ls and equipment


ls and equipment


ls and equipment


ls and equipment


ls and equipment

iled to demonstrate and perform any storing and stacking


45/148


46/148

0

ulation

How to Clean and Store Baking Tools and Equipment |

ow.com http://www.ehow.com/how_4737453_clean-store-baking-tools-

uipment.html#ixzz1sMoZ00Jd



SSON 2

rry out measurements and calculations

ARNING OUTCOMES:

the end of this Lesson you are expected to

the following:

1. Carry out measurements and calculations in a

uired task; and

2. Calculate cost of production.



ARNING OUTCOME 1
http://www.ehow.com/how_4737453_clean-store-baking-tools-equipment.html#ixzz1sMoZ00Jdhttp://www.ehow.com/how_4737453_clean-store-baking-tools-equipment.html#ixzz1sMoZ00Jdhttp://www.ehow.com/how_4737453_clean-store-baking-tools-equipment.html#ixzz1sMoZ00Jd


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rry out measurements and calculations in a required task;

d

RFORMANCE STANDARDS

Numerical computations are self-checked and corrected for accuracy.

Identified and converted systems of measurement according to recipe requirements.

Measured ingredients according to recipe requirement




etest LO 1

Complete the table below

ablespoons

_(1)__ fluid oz

ml.

up

luid ounces

_(2)__ ml.

_(3)__ oz

0 g

nches

fluid ounces

ml

4)__ teaspoon

0 OF

5)__ OC


48/148

Directions: Fill the blanks with the correct word or group of words that make the

tement complete and correct.



Ingredients

ich

asure


49/148

lume

d

ight

mand___________________ measuring tools or equipment.

Refrigerators are operated by electricity. The unit that does the ___________is

derneath the box behind the grill.

In preparing foods on the range or in the fryer, heat is transferred

_______________ .

Brown sugar is _____________ into the measuring cup before leveling off.

Spring scales should be adjusted so that pointer is at __________.




ormation Sheet 1.1

fferent people may use the identical recipe for molded desserts, all of their molded

sserts could turn out differently because of different measuring and mixing techniques.

e following section presents some important measuring equivalents, tables and

nversions.

BLES OF WEIGHTS AND MEASURE

w To Measure Liquids

PS

S.

ETRIC


50/148

ablespoons

luid ounces

ml.

cup

luid ounces

ml,

luid ounces

ml.

cup

luid ounces

5 ml.

luid ounces

0 ml.

fluid ounces

0 ml.

cup

luid ounces

5 ml.

luid ounces

0 ml.

up

luid ounces

0 ml.

ups

fluid ounces (1 pint)


51/148

0 ml.



cups

fluid ounces

5 ml.

ups

fluid ounces (1 quart)

iter

OW TO MEASURE DRY INGREDIENTS

UICK CONVERSIONS

oz

g

nch

mm

z

g

nch

m

z

g

nch

m

z


52/148

g

nch

cm

z

4 lb)

5 g

nches

m

z

5 g

inches

m

z

5 g

inches

m

z

0 g

nches

cm

z

2 lb)

0 g

nches

cm


53/148

z

0 g

nches

cm

oz

5 g

nches

cm

oz

5 g

nches

cm

oz (3/4 lb)

5g

nches

cm

oz

0 g

inches

cm

oz

0 g

inches

cm

oz


54/148

0 g

inches (1 foot)

cm

oz (l lb)

0 g

inches

cm

oz (1 lbs)

0 g

inches

cm

oz (2 lbs)

g

inches (2 feet)

cm

inches

cm

ING CUPS AND SPOONS

l cup and spoon measurement are level

cup

luid ounces

ml

4/ teaspoon

ml

cup


55/148

fluid ounces

ml

teaspoon

ml

cup

luid ounces

5 ml

easpoon

ml

up

luid ounces

0ml

ablespoon

ml

VEN TEMPERATURES

HRENHEIT (OF)

LCIUS (OC)

MPERATURES

0

0

ry Slow




56/148

0

0

ow

5-350

0-180

oderately Slow

5-400

0-200

oderate

5-450

0-230


57/148

oderately Hot

5-500

0-260

t

asuring Ingredients Correctly

curate techniques in measuring are as important as the tools for

asuring. Therefore, always observe the following procedures:

Rice and flour. Fill the cup to overflowing, level-off with a spatula or with a straight-

ged knife

Sifted flour. Most cake recipes call for sifted flour. In this case, sift flour 2 or 3 times.

oon into the cup overflowing, level off with a spatula.

Refined sugar. Sift sugar once to take out lumps, if any. Spoon into cup and level off

th a spatula. Do not pack or tap the sugar down.




58/148

Brown sugar. Pack into cup just enough to hold its shape when turned out off cup.

vel off with a

atula before emptying.

Level a measuring spoon with straight edge of a knife to measure small amounts of

t, pepper, leavening agents or solid fats.

Liquid ingredients. liquid measuring cup -- a glass or plastic cup with graduated

rkings on the side. Place the cup on a flat, level surface. Hold the cup firmly and

ur the desired amount or liquid into the cup.Lean over and view the liquid at eye

el to make sure it is the proper amount.

Check

d

ibrate

mers/thermometers,

ales

d other measuring devices

cording to manufacturers

nual before using.

Ingredients which measure by volume and by weight demand standardized

asuring tools and equipment.


59/148


60/148

ond is important. The microwaves shut off automatically when the door is opened.

Refrigerators are operated by electricity. The unit that does the cooling is

derneath the box behind the grill.

Dishwashers are a great help if food is rinsed from dishes before stacking them.

llow the plan for stacking as suggested in the direction by manufacturers manual.

Mixers are the most useful machines in commercial kitchens and even at home. It is

od for making salad dressings, sandwich fillings, for sauces, mashing potatoes,

at batter and eggs. Attachments are also available to chop, whip, squeeze out

ce, and make purees.

Coffee makers mostly are automatic, requiring only the measurement of coffee and

ter.

In preparing foods on the range or in the fryer, heat is transferred byconduction.


lf-Check 1.1

alogy

cup

0 ml

cup

____ ml

1 oz

g

oz

___g



61/148


inch

mm

nch

___mm

1 teaspoon

ml

easpoon

___ml

250 OF

0 OC

5 OF

___ OC





ormation Sheet 1.2

w many times have you been ready to cook and found you were out of a certain

gredient? Sometimes it is inconvenient to run out and purchase the necessary ingredient --

easier to use a similar product as a replacement. There are, however, several factors to

nsider when substituting ingredients. Take into account differences in flavor, moisture,

ture and weight.

bstitutions with an acid factor, such as molasses, need to be neutralized to avoid

anges in the flavor and texture of the product. Differences in sweetening and thickening


62/148

wer need consideration in sugar and flour substitutions. To help avoid disappointments

en substituting ingredients, understand the physical and chemical properties of all

gredients. Measure accurately.

e following table gives substitutes that may be used to get a finished product similar to the

ginal.

e following abbreviations are used:

= teaspoon

sp = tablespoon

= ounce

= pound



redient equivalents.

redient

mount

bstitutions

lspice

sp

2 tsp cinnamon plus 1/2 tsp ground cloves.

ple pie spice

sp

2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp

damom.

rowroot,


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1 Tbsp

Tbsp all-purpose flour.

ckener

Tbsp cornstarch.

king

wder, 1 tsp

4 tsp baking soda, 1/2 tsp cream of tartar and

uble acting

4 tsp cornstarch;

4 tsp baking soda plus 5/8 tsp cream of tartar;

4 tsp baking soda plus 1/2 cup buttermilk, sour

lk or yogurt (decrease liquid in recipe by 1/2

p);

4 tsp baking soda, 1/2 Tbsp vinegar or lemon

ce plus sweet milk to make 1/2 cup (decrease

uid in recipe by 1/2 cup);

4 tsp baking soda plus 1/4 cup molasses

ecrease liquid in recipe by 1-2 Tbsp);

1/2 tsp phosphate or tartrate baking powder.

y leaf, crushed

sp

whole bay leaf.

andy

4 cup

tsp brandy extract plus enough water or liquid


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ili Sauce

up

cup tomato sauce, 1/4 cup brown sugar, 2 Tbsp

negar, 1/4 tsp cinnamon, and dash of ground

ves and allspice.

ives,

ely 1 Tbsp

Tbsp green onion tops, finely chopped.

opped

ocolate,

z

Tbsp cocoa plus 1 Tbsp butter or fat;

sweetened

Tbsp carob powder plus 2 Tbsp water.

misweet

2/3 oz

oz unsweetened chocolate plus 4 tsp sugar.



ocolate

ps, 6

g 2 squares (2 oz) unsweetened chocolate, 2 Tbsp

misweet, melted


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3 cup)

ortening and 1/2 cup sugar melted (2/3 cup).

conut, grated, dry 1 Tbsp

1/2 tbsp fresh coconut, grated.

conut milk

up

cup milk.

conut cream

up

cup cream.

rnstarch

Tbsp

Tbsp all-purpose flour;

Tbsp granular tapioca;

Tbsp arrowroot.

rn syrup

up

cup granulated sugar plus 1/4 cup water or

her liquid called for in recipe;

cup honey.

acker crumbs

4 cup

cup dry bread crumbs.

eam:

up


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1/2 Tbsp butter plus 7/8 cup milk;

half & half (10-

2 cup coffee cream plus 1/2 cup milk;

% fat)

cup evaporated milk, undiluted.

coffee (20% fat) 1 cup

Tbsp butter plus 7/8 cup milk.

heavy (36-40% 1 cup

3 cup butter plus 3/4 cup milk (for baking only,

)

ll not whip).

sour

up

8 cup buttermilk or sour milk;

cup yogurt;

1/8 cup powdered nonfat dry milk, 1/2 cup warm

ter and 1 Tbsp vinegar (mixture will thicken in

rigerator in a few hours);

cup evaporated milk plus 1 Tbsp vinegar (allow

stand 5 minutes before using);

3 cup buttermilk, 1 Tbsp lemon juice, and 1 cup

ooth cottage cheese blended together;

8 cup milk, 1 Tbsp lemon juice, and 2 Tbsp

tter or margarine.

whipped cream 2 cups


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cup chilled evaporated milk plus 1/2 tsp lemon

ce, whipped until stiff.

eam of tartar

tsp

1/2 tsp lemon juice or vinegar.

ll, fresh

ead

sp dill seed.

gs

g 2 1/2 Tbsp dried, sifted eggs plus 2 1/2 Tbsp

whole, large

1/3 Tbsp)

ter;

1/3 Tbsp frozen egg yolks, thawed;

2 tsp baking powder, 1 Tbsp vinegar and 1

sp liquid (in baking);

egg in every 3 can be replaced with 1 Tbsp

rnstarch in baking;

ften 1 Tbsp unflavored gelatin in 3 Tbsp cold

ter, add 3 tsp boiling water, cool and beat until

thy, add to recipe (reduce other liquid by 2

sp);



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4 cup commercial egg substitute.

whites

gg white 2 tsp dried egg white plus 2 Tbsp water;

Tbsp)

Tbsp frozen egg whites, thawed.

yolks

gg yolk 2 Tbsp dried egg yolks plus 2 tsp water;

1/3 Tbsp)

sp frozen egg yolks, thawed.

our,

up

8 cup all-purpose or bread flour.

pastry

cake

up

8 cup all-purpose flour (1 cup less 2 Tbsp).

white,

- 1 Tbsp

2 Tbsp cornstarch, potato starch, rice starch or

rpose

owroot;

thickening

Tbsp quick-cooking tapioca;

Tbsp waxy rice or corn flour;


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Tbsp granular cereal;

Tbsp browned flour;

1/2 Tbsp whole wheat flour.

white,

- 1 cup

1/2 cups bread crumbs;

rpose

1/8 cups cake flour (1 cup plus 2 Tbsp);

baking

8 to 1 cup corn meal;

2 cup cornstarch plus 1/2 cup rye, potato or rice

te: Specialty flours

ur (sift together 6 times, use with 2 tsp baking

ded to yeast bread

wder per cup in quick breads as wheat flour

ipes will result in a

ergy substitute);

duced volume and

/16 cup gluten flour (1 cup less 3 Tbsp);

avier product.

8 cup potato flour;

8 cup rice flour;

1/3 cups rolled oats;

1/4 cups rye flour;

8 cup soy, cottonseed, peanut or carob flour


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us 7/8 cup all-purpose flour;

3 cup wheat germ plus 2/3 cup all-purpose flour

cup minus 1 Tbsp whole wheat flour.

white,

- 1 cup

cup all-purpose flour plus 1 1/4 tsp baking

rpose,

wder and 1/4 tsp salt.

f-rising

rlic

love, small

8 tsp garlic powder or instant minced garlic;

2-1 tsp garlic salt (reduce amount salt called for

recipe).

latin, flavored

oz package

Tbsp plain gelatin plus 2 cups fruit juice.

nger, candied or 1 Tbsp

8 tsp powdered ginger.

w

rbs, fresh

Tbsp

tsp dried herbs.

ney

up


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1/4 cup sugar plus 1/4 cup liquid (use liquid

led for in recipe).

rseradish, grated 1 Tbsp

Tbsp bottled horseradish.



sh

lian seasoning

sp

4 tsp basil, 2/3 tsp dried parsley, and pinch

egano.

mon

emon

to 3 Tbsp juice, plus 2 to 2 1/2 tsp grated rind.

whole

juice

sp

2 tsp vinegar.

grated rind or 1 tsp

2 tsp lemon extract.

el

mon grass

Tbsp

Tbsp lemon peel.


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aple sugar, grated 1

sp 1 Tbsp white sugar;

cup

cup maple syrup (decrease liquid by 1/2 cup).

aple syrup

out 2 cups

ombine 2 cups sugar and 1 cup water, bring to

ar boil; take off heat; add 1/2 tsp maple

voring.

arshmallows,

up

large marshmallows.

niature

ayonnaise (for use 1 cup

cup yogurt, sour cream or cottage cheese

reed in blender (use for all or part of

ads

d

ad

yonnaise called for in recipe).

essings)

lk

up

cup minus 1 Tbsp sweet milk, plus 1 Tbsp


74/148

buttermilk

negar or lemon juice; let stand 5 minutes;

ur

cup sweet milk plus 1 1/4-1 3/4 tsp cream of

tar;

cup yogurt (plain).

skim

up

3 cup instant nonfat dry milk plus 7/8 cup water.

whole

up

2 cup evaporated milk plus 1/2 cup water;

cup skim, 2% or reconstituted dry milk;

cup soy or almond milk;

cup fruit juice or potato water in baking;

cup water plus 1 1/2 tsp butter in baking;

cup buttermilk plus 1/2 tsp baking soda

ecrease baking powder by 2 tsp).

sweetened

up

ombine 1 cup plus 2 Tbsp dry milk with 1/2 cup

ndensed

rm water and 3/4 cup sugar, mix well, may set

n in bowl of hot water to dissolve sugar.


75/148

nt leaves, fresh 1/4 cup

Tbsp dried mint leaves.

opped

olasses

up

4 cup sugar, increase liquid by 5 Tbsp,

crease baking soda by 1/2 tsp, add 2 tsp

king powder;

4 cup sugar plus 1 1/4 tsp cream of tartar,

rease liquid in recipe by 5 Tbsp.

ushrooms, fresh

b

oz dried plus 1 1/2 cups water;



8-oz can, drained weight.

ustard, dry

sp

Tbsp prepared mustard;

2 tsp mustard seeds.

ts

up

cup rolled oats, browned (in baked products).

l (for sauteing)


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4 cup

4 cup melted margarine, butter, bacon

ppings, shortening or lard.

ion

mall

4 cup chopped, fresh onion;

1/3 tsp onion salt;

to 2 Tbsp instant minced onion;

sp onion powder.

ion powder

sp

4 cup fresh onion, chopped.

ange

medium

to 8 Tbsp juice; 3/4 cup diced; 2 to 3 Tbsp

ated rind.

ange peel, dried

Tbsp

or 3 Tbsp grated fresh orange peel (peel of

dium orange).

rsley, fresh

Tbsp

tsp parsley flakes.

pper, white

sp


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78/148

ortening, melted

up

cup cooking oil.

id

up

cup minus 2 Tbsp lard;

cup butter or margarine (decrease salt in recipe

1/2 tsp).

gar

up

cup granulated sugar;

brown

cup granulated sugar plus 1/4 cup unsulphured

lasses;

2 cup liquid brown sugar.

confectioners or 1 cup

4 cup granulated sugar (for uses other than

wdered

king).

granulated

up

cup firmly packed brown sugar;

1/3 cup confectioners sugar (for uses other than

king);



79/148


cup corn syrup, reduce other liquid by 1/4 cup

ever replace more than 1/2 of sugar called for in

ipe with corn syrup);

/16 cup honey (1 cup less 3 Tbsp); reduce

uid in recipe by 3 Tbsp for every cup of honey

ded; add a pinch of baking soda to neutralize

dity;

4 to 1 cup maple syrup minus 3 Tbsp other

uid;

cup molasses or sorghum plus 1/2 tsp baking

da; omit or decrease baking powder by 1 tsp;

duce other liquid by 6 Tbsp;

cup raw sugar.

noncaloric

1 tsp granulated sugar;

ution

Tbsp

cup granulated sugar.

noncaloric

4

1 tsp granulated sugar;

ains


80/148

4 cup

cup granulated sugar.

pioca,

ick- 1 1/2-2 Tbsp

Tbsp pearl tapioca, soaked.

oking

ick-cooking

1 Tbsp

Tbsp flour.

ckening

matoes, fresh

ps, 1 16-oz can, drained.

opped

packed

up

2 cup tomato sauce plus 1/2 cup water.

canned

up

1/3 cups diced tomatoes simmered 10 minutes.

mato juice

up

2 cup tomato sauce plus 1/2 cup water.



81/148



lf-Check 1.2

ite the substitution for the following ingredients. Write your answer on a separate sheet of

per.

1/4-1/3 cup Dry bread crumbs

1C Coconut milk

tsp cream of tartar

1C Cake flour

1 cup Miniature marshmallow

1cup Skim milk

1 cup Nuts

cup Oil

1 cup Brown sugar

1 cup Confectioners/powdered sugar



ARNING OUTCOME 2

culate cost of production


82/148

RFORMANCE STANDARDS

Costs of production are computed according to standard procedure

Computed costs of production are reviewed and validated according to enterprise

oduction requirements.

aterials

rchasing cost of the item

lling cost of the item

lculator




etest LO 2

mplete the following table.

ms

rchase

lling price

so markup

rcentage mark

st/buying price

bingka

0


83/148

0

________

________

p cake

0

00

________

________

lvoron

0

0

________

________

icharon

00

00

________

________



llow corn

00

00

________


84/148

________




ormation Sheet 2.1

w to Calculate Markup Percentage

arkup is the difference between how much an item costs you, and how much you

l that item for--it's your profit per item. Any person working in business or retail will find th

ll of being able to calculate markup percentage very valuable.

tructions

Calculate your peso markup. This is done by subtracting your buying price from your

ling price.

ample

ling price

00

chase cost/buying price

00

o markup

0

Decide whether you want to calculate your percentage markup based on cost or

ling price. Once you choose which you will be using to calculate, it is important

u stick to the method you choose throughout all your calculations, or you will end

with faulty data. If you decide to calculate your percent markup based on cost, go

to Step 3. If you decide to calculate your percent markup based on selling price,


85/148

on to Step 4.

Calculate percent markup based on cost. This is done by dividing the peso markup

the cost.

ample

o markup

0

chase cost/buying price 10.00



centage mark up

or 50%

Calculate your percent markup based on selling price. This is done by dividing the

so markup by the selling price.

ample

o markup

0

ling price

5.00

centage mark up

or 33%

Make sure you consistently use either cost of the product or selling price to find the

rcent markup on an item. Even though the cost, selling price, and peso markup will

ways be the same, the percentage markup will be drastically different depending on


86/148

you calculate it using selling price or cost. Using selling price will give you a lower

rcentage markup (assuming you are making a profit), while using cost will give you

igher percentage markup.


lf-Check 2.1

ven the following recipe and its estimated cost, compute for the total purchase cost and

pose a 50% mark up to determine the selling price of your product. Yield=24 servings

m

it coct

al Cost

o

ling Price

rk-up

serving

K chicken

5.00/kilo

___

ead of garlic

00/kilo

___

pcs/kilo

Tbsp soy sauce

00/bottle

___

prox. 32T


87/148

sp ground black

0/ small pack

___

pper

t/pack

cup vinegar

00/bottle

___

prox. 2 C/bottle

Tbsp cooking oil

00/bottle

___

prox. 32T

TAL

___

___

___



ling price = Total cost + Peso mark-up

. of yield

= _____

FERENCES

Amy Brown, Understanding Food, 2nd Edition, Thomson Woodworth


88/148

June Payne, Palacio, Monica Theis, INTRODUCTION TO FOOD SERVICE,

8-130

Mary Frey Ray. Evelyn Jones Lewis. Exploring Professional Cooking,

vised, Chas A. Bennet Co., Inc., Peoria, Illinois 61614

Sonia Y. de Leon, Libia L. Chavez, Virginia S. Claudia, Matilde P. Guzman,

al., BASIC FOODS FOR FILIPINOS, 95-100

http://www.ext.colostate.edu/pubs/foodnut/09329.html

http://www.ehow.com/how_4425471_calculate-markup-percentage.html



SSON 3

erpret Kitchen Lay-out

ARNING OUTCOMES:

the end of this lesson, you are expected to

the following:

1. Read and interpret kitchen plan

2. Create kitchen lay-out

http://www.ehow.com/how_4425471_calculate-markup-percentage.htmlhttp://www.ext.colostate.edu/pubs/foodnut/09329.html


89/148


finition of Terms

rk Centers focused around major appliances refrigerator-freezer, range, or sink.ese centers make possible an orderly flow of activities connected with food storage,

eparation, cooking serving, and clean-up.

rk Flow where work is done most efficiently when it flows in a natural progression,

her from left to right or right to left.

rk Simplification means doing the job in the easiest, simplest and quickest way.

rk Station simply means a specific work area where a particular kind of food is

oduced or a specific job is done.

rk Triangle an imaginary line drawn from each of the three primary work stations in the

chen, and avoid traffic flow problems.



ARNING OUTCOME 1

ad and interpret kitchen plan

RFORMANCE STANDARDS

Sign, symbols, and data are identified according to job specifications.

Sign, symbols and data are determined according to classification or as

propriate in drawing.


90/148

aterials

Actual kitchen lay out

Pencil

Bondpaper




us determine how much you already know about reading and interpreting

chen plans. Take this test.

etest LO 1

rection: Draw symbol of the following:

Refrigerator

Free standing stove/oven

Sinks

Microwave

Dishwasher


ad Information Sheet 1.1 very well then find out how much you can remember

d how much you learned by doing Self-check 1.1.

ormation Sheet 1.1

tchen floor plans and symbols



91/148





92/148

p://content.cteonline.org/resources/documents/35/35a2a92d/35a2a92d5da7e3be8ada54c723b

448495382e/KitchenFloorPlanSymbolsAppliances.pdf

chen Floor Plans and Symbols



http://content.cteonline.org/resources/documents/35/35a2a92d/35a2a92d5da7e3be8ada54c723bf67448495382e/KitchenFloorPlanSymbolsAppliances.pdfhttp://content.cteonline.org/resources/documents/35/35a2a92d/35a2a92d5da7e3be8ada54c723bf67448495382e/KitchenFloorPlanSymbolsAppliances.pdf


93/148

lf-Check 1.1

ection: Match column A with column B. Write the letter of the correct answer.

OLUMN A COLUMN B

Free standing sink a..

Washer b.

Dryer c



Stove or range d .

Fridge e.




tivity Sheet 1.1

ter having discussed the different kitchen floor plans and symbols , you are now ready to

-out your own dream kitchen. Complete your sketch by placing the necessary symbols to

ow the different appliance, counters, areas and the direction of work flow. Use a seperate

eet.



94/148





CCURACY (100%)

ORING CRITERIA

monstrated and interpreted 5 kitchen floor plans and symbols




monstrated and interpreted 1 kitchen plan and symbols

iled to demonstrate and interpret kitchen floor plans and

mbols



A Ma

terials


95/148

G OUTCOME 2

eate kitchen lay-out

RFORMANCE STANDARDS

Types of kitchens and appropriate layouts are identified.

Familiarization with signs, lines and symbols of kitchen layouts.

Sign, lines and symbols are used appropriately.

aterials

Actual kitchen lay out

Pencil

Bondpapers


us determine how much you already know about creating kitchen lay-out.

ke this test.

o 12 B

sti c

Edu

2 c ation Curriculum


rection: Fil inl the blanks with word or group of words that will make the statement

mplete.

Doing the job in the easiest, simplest and quickest way refer to ___________.

Work Station simply means a __________ __________ __________where a


96/148

rticular kind of food is produced .

The term that means doing the job in the easiest, simplest and quickest way is

__________.

Type of kitchen which is most suitable for large families is ___________.

Type of kitchen which is the most popular and compact is ____________.


ad Information Sheet 2.1 very well then find out how much you can remember

d how much you learned by doing Self-check 2.1.

ormation Sheet 2.1

NDERSTANDING THE BASIC KITCHEN LAYOUT

derstanding the basic principles of kitchen layout will help take much of the

ystery out of the design process. One of the most basic layout principles is thework

ngle . The work triangle is an imaginary line drawn from each of the three primary work statikitchen - the food storage, preparation/cooking, and clean-up stations . By

awing these lines, you can assess the distance required to move to and from each area

d thus determine how well the traffic will flow. To help avoid traffic flow problems, work

angles should have a perimeter that measures less than 26 feet.

e three primary kitchen work stations which create thework triangle are:




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The food storage station - Your refrigerator and pantry are the major items here.

binetry like lazy susan or swing-out pantry units adds function and convenience.

tions like wine racks, spice racks, and roll-out trays help to organize your

oceries.

The preparation/cooking station - Your range, oven, microwave, and smaller

pliances are found in this area. Counter space is important in this section.

nserve space by moving appliances off the counter with appliance garage

binets and space-saving ideas like towel rods and pot lid racks.

The clean-up station - Everyone's least favorite activity is one of the kitchen's most

portant - clean-up. This area is home to the sink, waste disposal, and dishwasher.

binetry for this station is designed to organize with the trash bin cabinet and roll-

t tray baskets for storage convenience.

rk Station

TERMINING YOUR KITCHENS LAYOUT

nce the kitchen is one of the most active work areas of the home, it is important to select

right layout to complement your lifestyle and taste.

ere are five primary kitchen layout shapes -the U-Shaped, L-Shaped, Island, G-Shaped,

rridor/Gallery, and Single Wall shapes .

ter learning about thework triangle in the section "Understanding Basic Kitchen Layout,"

u will now see how the work triangle functions in each layout and the advantages each

out offers.




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The U-Shaped Kitchen - Named for the "U" shape it resembles, this kitchen is

pular in large and small homes alike.

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

The L-Shaped Kitchen - This kitchen shape is one of the most flexible and most

pular, providing a compact triangle.

Very flexible layout design

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

Shape:




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The Island Option. Islands are extremely popular in homes today and are most

en seen in L-Shaped kitchens. Islands can not only keep work areas traffic-free,

t also create a wealth of extra counter and storage space. An island can be an

dispensable food preparation station or act as a butcher block area. The island is

o an ideal place to add an extra sink or an island grill.and:

The G-Shaped Kitchen - Built very much like the U-Shaped with the addition of an

ngated partial wall, the G-Shaped kitchen offers a great deal of space.

Ideal for larger families needing extra storage space

Plenty of counter and cabinet spaceMultiple cooks can function well in this layout

Can convert one cabinet leg into a breakfast bar or entertaining area

shaped:



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The Corridor/Galley Kitchen - This style kitchen makes the most out of a smaller

ace.

Great for smaller kitchens

Appliances are close to one another

Easy for one cook to maneuver

Can easily convert to a U-Shape by closing off one end

rridor/Galley:

The Single Wall/Pullman Kitchen - Designed for homes or apartments, the single

ll kitchen offers a very open and airy feel.

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

ngle Wall/Pullman:o 12 Basic Education Curriculum



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lf-Check 2.1

ection: Fill the blanks with word or group of words that will the statement

mplete.

Work Station simply means a __________ __________ __________where a

rticular kind of food is produced .

Type of kitchen which is most suitable for large families is ___________.

Doing the job in the easiest, simplest and quickest way refer to ___________.

The term that means doing the job in the easiest, simplest and quickest way is

__________.

Type of kitchen which is the most popular and compact is ____________.







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tivity Sheet 2.1

oup

llect pictures of different types of kitchen. Label each type properly on a 2 x 3 inch

ustration board.




CCURACY (100%)

ORING CRITERIA

monstrated 5 types of kitchren lay-out

monstrated 4 types of kitchen lay-out



monstrated 1 type of kitchen lay-out

iled to demonstrate any type of kitchen lay-out

ngratulations! You did a great job! Rest and

ax a while then move on to the next lesson.

od luck!



FERENCES

O1http://content.cteonline.org/resources/documents/35/35a2a92d/35a2a92d5da7e3be

da54c723bf67448495382e/KitchenFloorPlanSymbolsAppliances.pdf

Author, copyright year, title, place of publication: publishing house
http://content.cteonline.org/resources/documents/35/35a2a92d/35a2a92d5da7e3be%20%20%20%20%208ada54c723bf67448495382e/KitchenFloorPlanSymbolsAppliances.pdfhttp://content.cteonline.org/resources/documents/35/35a2a92d/35a2a92d5da7e3be%20%20%20%20%208ada54c723bf67448495382e/KitchenFloorPlanSymbolsAppliances.pdf


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O 2

http://library.thinkquest.org/TQ0312380/machine.htm

http://www.agmachine.com/xmmd43d.htm

http://library.thinkquest.org/TQ0312380/machine.htm

http://www.agmachine.com/xmmd43d.htm



SSON 4

ctice Occupational Health and Safety

ARNING OUTCOMES

the end of the lesson, you are expected to do

following:

1 Identify hazards and risks2 Control hazards and risks in the workplace


http://www.agmachine.com/xmmd43d.htmhttp://library.thinkquest.org/TQ0312380/machine.htmhttp://www.agmachine.com/xmmd43d.htmhttp://library.thinkquest.org/TQ0312380/machine.htm


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Safety regulations and workplace safety and hazard control practices and

ocedures are clarified and explained based on organization procedures.

Hazards/risks in the workplace and their corresponding indicators are

ntified to minimize or eliminate risk to co-workers, workplace and

vironment in accordance with organization procedures.

Contingency measures during workplace accidents, fire and other

ergencies are recognized and established in accordance with organization

ocedures.

aterials

Mask

Glov es

Gogg

Hair Net/cap/bonnet

Face mask/shield

Ear m

s

ron/Gown/coverall/jump suit

ti-static suits



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us determine how much you already know about practicing occupational

ety and health. Take this test.

etest LO 1

rections: Identify the type of hazard/accident in the workplace. Write your answers ona

parate sheet. Write letters only

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.

Cooking ranges, boilers and deep-fat fryers without fitted thermostats or emergency

off valves to turn off

Non-visual inspections of all portable electrical items and electrical wiring.

Prepare a flood plan for your business.

Consider putting shop-fronts with grilles or shutters to deter smash and grab raiders.

Keeping the premises clean, tidy, congestion-free and well lit will go a long way to

eventing most of this type of accident.

Do make aisles and passageways sufficiently wide for easy movement and keep

ar at all times.

Clear up spillage promptly and post warning notices.

Manufacturing and packaging standards should pass the regulatory board.


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Only licensed electrical engineers should checked and inspect electrical installations

d wirings.

A food establishment should be in a free-flood area.




ad Information Sheet 1.1 very well then find out how much you can


ormation Sheet 1.1

mmonly Encountered Maintenance Problems in Commercial Kitchens



e commercial kitchens are the production units of any organizations whether it is a Hotel,


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staurant, Banquet or any other business outlet like Fast Food, or road side

k to 12 commercial cooking learning module convert

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