This document discusses different areas of a kitchen and food preparation. It describes the cold kitchen, where foods presented cold like salads and desserts are made, using appliances like chillers and freezers. It also describes the hot kitchen, where raw foods are cooked using appliances like stoves, ovens, and dishwashers. The document emphasizes keeping hot foods hot and cold foods cold to avoid the temperature danger zone where bacteria can grow quickly and cause food poisoning.

1. 1
Ms. Makuta

2. YES NO
Clap your hands twice Raise your hand
and stand-up
2

3. Do you love to eat?
3
Do you like spicy food?

4. 4
Ms. Makuta

5. 5

6. Identify how was the food cooked
and what type of kitchen
appliance or machine was used.
©Learning ZoneXpress
6

7. 7
Know Your Kitchen
A kitchen is a room or part of a room used for
food preparation, storing and cooking in a home
or in a commercial establishment.

8. Food Preparation Storing
Cooking
8

9. The area where production of foods
presented cold are made.
9
COLD KITCHEN

10. COLD KITCHEN
Salads
Cold Desserts Cakes
10

11. A garde manger (French for "keeper of the food") is a
cool, well-ventilated area.
11

12. *Chillers
*Freezers
*Over Ice Tables
12

13. Hot Kitchen
The hot kitchen is where raw materials
are prepared and cooked, whether baked,
fried, roasted, boiled or steamed.
13

14. The hot kitchen is usually equipped with modern
facilities such as gas and electric stoves, exhaust fans,
ovens, chillers, hot and cold water supply, and
dishwashers
14

15. Hot Foods
15

16. ©Learning ZoneXpress
16

17. ASSIGNMENT
Instructions: In a ½ crosswise paper the student shall
answer the following:
1.Explain “Keep hot foods hot and cold foods cold”
2.What is Temperature Danger Zone and why is it
important?
3.Research 1 news that tells about a food poisoning
accident caused by mishandling food. (answers when,
where and how)
©Learning ZoneXpress
17

18. ©Learning ZoneXpress
18