TLE Lesson 1

2.  1.COODLER – a small cup made of porcelain, heat prof-glass or pottery with a screw on top.
 2. EGG COOKER – an electric appliance which steam cook eggs in a shell.
 3. CUSTARD CUPS – a small, deep, individual bowl-shaped dishes designed for oven use.
 4. OMELET PAN – a shallow, sloped-sided skillet, usually 7 to 10 inches in diameter.
 5. PIERCER – a sharp-pointed tool for gently prickly a very small hole in the large end of an
eggshell before hard cooking.
 6. POACHER – a rack that holds one egg-sized cups over simmering water.
 7. QUICHE DISH – also called a flan or tart dish.
 8. EGG RING – a round band with or without a handle to hold a fried or poached egg during
cooking.
 9. SOUFFLE DISH – a deep, straight-sided dish designed for oven use
 10. EGG BEATER – a small device having one or usually two blades, each having several stiff
oval wires at the tip.

3. CODDLER EGG COOKER CUSTARD CUPS
OMELET PAN PIERCER

4. POACHER
QUICHE DISH
EGG RING SOUFFLE DISHEGG BEATER

5. TYPES OF CLEANING AGENTS
 DETERGENT – a soap in liquid form that washes away greases, dirt and debris from the surface.
 SANITIZERS – a chemicals that are used after detergent.
 DISINFECTANT – a common household cleaning products that are suitable for toilets and floors.
 ABRASIVE CLEANERS – used to remove heavy accumulations of soil often found in small areas.
1. Scrape off any excess debris from the appliances or equipment with a scrubber sponge or scraper.
scraper.
2. Remove stains from the equipment if necessary.
3. Sanitize your kitchen equipment.
4. Store your equipment.
GENERAL GUIDELINES

6. 1. Wash your hands properly. Especially after coughing, sneezing or using the restroom.
2. Always tie long hair back or wear hairnet while cooking.
3. Do not handle food with open pores or cuts on your hands.
4. Pull up your sleeves to prevent your clothing from contaminating the food.
5. Wear appropriate, clean clothing while working in the kitchen preferably use apron.
6. Cool food as quickly as possible before putting into containers.
7. Food should be refrigerated or frozen as soon as possible. Follow the old saying “If in doubt, throw it out.
8. When reheating meals at home, be sure to get the food up to the proper temperature.
9. Thaw frozen food in the fridge, microwave oven or cold running water and not on the kitchen counter.
10. Separate raw meat and poultry from other items whenever you use or store them.
11. Store knives in the wooden block or in a drawer.
12. Keep pot holders nearby and use them. When possible use a kitchen tool instead of your hands to complete tasks.
13. Wash dishes, pans and utensils as you use them.
14. When tasting foods, use a spoon other than the one used for stirring. Use a clean spoon for each person tasting and for each time food
is tasted. Follow the old saying “If in doubt, throw it out”.
SAFETY AND HYGIENIC PRACTICES IN THE KITCHEN