Lesson 1 UTITILIZING APPROPRIATE KITCHEN

SHS Cookery 1
Hotel and Restaurant Management (Mindanao State University – General Santos City)
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SHS Cookery 1
Hotel and Restaurant Management (Mindanao State University – General Santos City)
Scan to open on Studocu
Studocu is not sponsored or endorsed by any college or university
Downloaded by Yza Idea (niezapanova@gmail.com)
lOMoARcPSD|21900690

Chapter I: USE OF KITCHEN TOOLS, EQUIPMENT, AND
PARAPHERNALIA
Lesson 1: UTILIZING APPROPRIATE KITCHEN TOOLS, EQUIPMENT, AND
PARAPHERNALIA
INTRODUCTION
Cookery is defined as the art and science of preparing food for eating by the
application of heat. The various preliminary methods by means of which food is
prepared for the particular recipe or procedure are also usually included in the term. We
refer to such prior practices as cleaning and removing certain inedible portions. Other
preparatory processes as cutting, shredding, salting, addition of spices, methods of
mixing and shaping, and so on are also included. In this discussion we will concern
ourselves mainly with the effects produced by the application of heat to foods with little
consideration being given to preparation procedures and methods since most of these
are commonly recognized as being destructive of nutrient values to some degree.
Objectives:
At the end of the lesson, you are expected to:
1. Identify the different types of tools, equipment, and paraphernalia
2. Classify the types of tools, equipment, and paraphernalia based on their uses
3. Describe the various types of kitchen tools, equipment, and paraphernalia
Technical Terms:
 Cooking- the method of preparing food for consumption by the use of heat.
 Cutting- the act of cleaving, dividing, paring, shaping or trimming.
 Kitchen- a room especially set apart that contains the necessary tools and
utensils for preparing and cooking food.
 Mixing- combining two or more ingredients in a manner wherein they are evenly
distributed or dispersed.
 Preparing- the process of making ingredients ready for cooking.
 Utensil- a vessel, tool, or implement serving a useful purpose, especially for
cooking purposes.
TOOLS USED IN FOOD PREPARATION
Kitchen tools, equipment, and paraphernalia are grouped according to their uses
namely measuring, cutting, mixing and special use tools.
A. Measuring tools
Measuring tools are used to determine the exact quantities of different
ingredients called for the recipe. These are used to measure the volume or
weight of ingredients, food temperature, and cooking or
preparation time.
a. MEASURING CUPS for dry ingredients are nested
cups that come in various sizes of different volumes.
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b. MEASURING CUPS for liquids are standardized measuring cups designed
for liquid measurements.
c. MEASURING SPOONS are used to measure smaller quantities of liquid and
dry ingredients. They are also standardized and come in different sizes.
d. THERMOMETER is an instrument used to measure the temperature of a
substance, of the food being cooked, and the oven used in cooking.
e. TIMER is a device used to measure cooking period.
f. WEIGHING SCALE is a device used to measure weight quantities of needed
ingredients.
B. Cutting tools
Cutting tools are metallic implements with sharp edges. They are used to
divide food into different sizes and shapes by slicing, carving, chopping, mincing
and grinding them.
1) CUTTINGS BOARDS are wooden or plastic boards on which food ingredients are
placed for chopping, cutting or slicing. The recommended guidelines from the Food
Standards Agency suggest that you should use each colour of chopping board with
the following food groups:
 Red - Raw Meat
 Blue - Raw Fish
 Yellow - Cooked Meat
 Brown - Vegetables
 Green - Salads & Fruit
 White - Bakery & Dairy
2) DOUGH CUTTER is used in cutting yeast bread doughs.
3) EGG SLICER is used in slicing boiled eggs.
4) FOOD PROCESSORS is a versatile kitchen appliance that
can quickly and easily chop, slice, shred, grind, and puree
almost any food. Some models can also assist the home
cook in making citrus and vegetable juice, beating cake
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batter, kneading bread dough, beating egg whites, and grinding meats and
vegetables.
5) GRATERS
 Cheese Grater is made of plastic or stainless steel with perforation
used in shredding cheeses.
 Papaya Grater is very similar to cheese grater, but the perforations are
bigger. It is used in grating the papaya, chayote, carrots, and other
vegetables for pickling purposes.
6) KITCHEN KNIVES are tools with one sharp edge and a pointed end set in a handle
and used for different purposes such as slicing, boning, chopping, dicing, filleting,
carving, peeling and turning. Types of Kitchen Knives are as follows:
a) The Chef’s Knife- also called a cook’s knife, this is the most important blade in
your kitchen. The chef’s knife typically has a broad blade tapering upward to a
point, allowing the knife to rock back and forth for fast mincing. It can be
anywhere between 6 and 12 inches long— the size is often chosen with
consideration to how big the cook’s hands are. The knife can be used for almost
every cutting task in the kitchen, from cutting chicken to chopping carrots. That is
why it is the must-have item in every kitchen knife set collection.
b) The Santoku Knife- is a Japanese version of the
Western-style chef’s knife. It’s slightly shorter and thinner,
and is used in place of the chef’s knife by some cooks,
especially those who prefer a smaller, lighter blade.
Santoku means “three virtues”, which are slicing, dicing,
and mincing. This knife is an all-rounder and can do
almost everything a typical chef’s knife can. Due to a flat
blade, it doesn’t rock on the cutting board. This makes it
less well-suited for when you want to mince herbs, but a
better choice for skinny slices of veggies.
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c) The Utility Knife-measuring between 4 and 7 inches in length, the utility knife is
usually used for cutting food that is too small for a chef’s knife. It’s not great for
chopping or slicing large items, but the narrow blade and small tip allows it to
handle tasks such as thinner slicing, trimming, and filleting even better than a
chef’s knife.
d) The Boning Knife- the boning knife, as its name suggests, is used for separating
meat from the bone, fileting fish, and cutting up meat. Smaller boning knives can
also be used in place of a paring knife for peeling and trimming veggies. Boning
knives are typically about 3 to 8 inches in length, with slightly varying blade
widths. The blades can be flexi, semi-flexi, or stiff, with stiff blades being the most
popular among home cooks due to the enhanced precision of the cut.
e) The Bread Knife- are used for cutting bread, cakes, and
sometimes meat, poultry, and seafood. They are designed
in a way that allows you to saw through the bread without
pushing down or squishing it. Made to cut large chunks of
food, the bread knife belongs to the longer spectrum of
kitchen knives. It can be between 7 and 10 inches long. Its
blade is narrow and straight (i.e. having no belly), and is
always serrated, with big “teeth” along it.
f) The Cleaver Knife- is usually the bulkiest and heaviest
knife in the kitchen. A typical cleaver has a full tang, a
thick spine and a very wide blade with little or no belly.
This design allows it to cut through bones, meat, and hard
and thick materials such as squash or pumpkin in a
chopping motion. With a wide and heavy blade, the
cleaver is also ideal for beating and pulverizing meat,
poultry and fish, and crushing garlic.
g) The Paring Knife- if you love making garnishes for your
food and drinks, the paring knife is a must-have. A paring
knife usually comes with a thin 3 – 4-inch blade with a
pointed tip. It can be used for cutting and peeling fruits
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and veggies, and trimming excess fat with great precision. The most common
styles of paring knives include the spear point, sheep’s foot, and bird’s beak,
named after the shape of the tip.
h) The Steak Knife- also called table knives, steak knives are
small knives that are used at the table for cooked food.
They’re great for steak, chicken, and fish. Steak knives
can come with serrated, semi-serrated, or non-serrated
edges. Serrated steak knives stay sharp for a longer
period of time without honing or sharpening. Non-serrated
knives become dull faster, but they’re also easier to
sharpen.
i) The Nakiri Bocho- is a Japanese style knife used mostly
for cutting vegetables. It features a thin and wide blade
and squared-off tips. As it is designed for chopping
veggies, the knife has a long straight blade. This allows it
to cut long vegetables (eggplants or carrots, for example)
in half with ease. It’s the knife you should use when you
want to make thin slices out of cucumber, bitter gourd, or
tomatoes.
j) The Fillet Knife- this knife looks very similar to the boning
knife. However, there are subtle differences between the
two. Since a boning knife is designed to remove meat
from the bone, it tends to be thicker and have better force
endurance. The fillet knife, meanwhile, is made to cut thin
fish slices and thus is typically thinner, longer, and more
flexible. The distinctions are so small the two knives can
substitute each other in most cases. Knife makers
sometimes blend the two, hence the emergence of the
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boning fillet knife. If you’re an expert in sashimi or chicken boning, you’d probably
notice the differences. Other than that, either of the two should be sufficient for
casual home cooking.
7) KITCHEN SHEARS- Though shears are not technically a
type of knives; they can be used in place of a knife. Kitchen
shears are a pair of scissors with thick and strong blades to
handle various food materials. They are useful for snipping
herbs, sectioning chicken, preparing shrimp, octopus, and
many other cutting tasks. For many home cooks, they are a
favorite for slicing pizza.
8) PEELER is a sharped-edged tool used in removing the skin
or outer covering of vegetables, fruits, and root crops.
9) PIZZA CUTTER is a tool used in dividing pizza into smaller
pieces before serving.
C. Mixing tools and equipment
are used to combine two or more ingredients by
beating, stirring, and whipping. The utensils serve as
container for the food while the tools are used to agitate
the ingredients to distribute or disperse them evenly.
a. BOWL is a container or vessel for food mixing. It
comes in different sizes. Some are made of plastic
while others are made of glass, aluminum or
stainless steel. Bowls that are made of clay,
enamel or wood can be also be used bat are nit
longer that popular now.
b. BLENDER is an automatic electrical kitchen tool
used for mixing, blending, and preparing shakes.
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c. ELECTRIC MIXER is an electric kitchen equipment
used in mixing ingredients by beating, stirring or
whipping.
d. PASTRY BLENDER is a tool used to cut in
shortening into the flour. It is made of steel wires
attached to a plastic handle.
e. ROTARY EGG BEATER is a manual tool used in
beating eggs or cream.
f. UTILITY SPOON AND FORK are implements used
to mix small quantities of ingredients and are used
for other purposes.
g. WIRE WHISK is used for beating eggs, butter,
cream and sugar.
h. WOODEN SPOON is a big spoon made of wood
used in creaming fats., and mixing and stirring
food.
D. Special use tools
are designed for a particular purpose. Most of them
are simple and commonly used. Each tool plays an
important role in preparing food either for the family or for
entrepreneurship.
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a. APPLE CORER is used to remove the innermost part or core of an
apple containing its seeds.
b. CAN OPENER is used to open tin cans.
c. COLANDER is used for washing vegetables
and draining rinsed cooked noodles.
d. DIPPER is a more or less deep bowl with a
handle used to transfer liquids from one
container to another.
e. DREDGER is used to hold flour, salt, or
pepper mixture used in coating fish or
poultry while shaking.
f. EGG SEPARATOR is used to separate its
yolk from the albumen-egg white.
g. FOOD TONGS are implements used to hold
food items before, during, and after cooking.
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h. FUNNEL is a cone-shaped tool with a tube or pipe at the end used
in pouring liquids, and granulated ingredients into narrow-mouthed
containers
.
i. JUICE EXTRACTOR is used to squeeze out juice from fruits or
vegetables.
j. KNIFE RACK is a rack used to hold knives.
k. KNIFE SHARPENER is used to maintain the
cutting condition of knife.
l. MORTAR AND PESTLE are paired utensils
used in powdering, pounding and crushing
peppercorns, garlic, nuts and others.
m. PASTA SPOON or SERVER is used in
scooping cooked noodles to transfer to a
serving plate without any mess. It can be
used for spaghetti or for other long noodles.
A slotted spoon can be used for short
pastas.
n. POTATO MASHER is used for mashing
cooked potatoes, turnips, carrots, or other
soft-cooked vegetables.
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o. RUBBER SCRAPER is a tool used in scraping food that is stick to
the bowl or pan during mixing or after pouring into the cooking
vessel.
p. SPATULA is a flexible bladed tool that is used for various purposes.
Large spatulas are used to apply icing or frosting to cakes. Small
spatulas, which are five to six inches long and about one-inch wide
are used to loosen cookies from pans.
q. STRAINER is used to remove dirt or lumps from dry ingredients. It
can also be used to combine dry ingredients and extract milk from
desiccated coconuts.
r. TWO-TINED FORK is used to hold meats while slicing them and
turn bigger pieces while browning or cooking them. It is made of
stainless steel and set in a heat-proof handle.
s. UTILITY TRAY is used in assembling ingredients during food
preparation.
COOKING TOOLS AND EQUIPMENT
Cooking tools and equipment are necessary in preparing food using heat.
Cooking food makes it safe from microorganisms that may be present in raw food
materials. At the same time, cooking makes food palatable and easier to digest.
Cooking may be done on top-of-the-range or oven in the kitchen.
A. Top-of-the-Range Cooking
a. BARBECUE GRILL is a cooking equipment used in
broiling fish, meat, or vegetables like corn and
sweet potato.
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b. BASTING SPOON is a kitchen tool used to gather and pour back the
liquid at the bottom of the pan over the meat during roasting.
c. CARAJAY is a cooking vessel used purposely for deep-fat frying.
d. CASSEROLES are cooking utensils of different sizes used according to
food quantity requirements.
e. CUSTARD MOLDS are containers used for cooking custard mixture by
steaming,
f. DOUBLE BOILER is a cooking utensil consisting of two pots, one fitting
into the others so that food placed in the upper part is cooked by the
boiling water in the lower one. It is used in making chocolate frosting to
avoid scorching.
g. FRYING PAN is a utensil used for cooking food in a small amount of fat.
h. KETTLE is a metallic vessel for boiling water.
i. LADLE is a long-handled kitchen tool used in stirring food while cooked
and serving liquid food.
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j. PRESSURE COOKER is an airtight container for
cooking food at high temperature under high
pressure.
k. RICE COOKER is an electric pot especially
designed for steaming rice.
l. SAUCEPAN is a utensil usually with a long handle
used for cooking sauces and gravies.
m. STEAMER is a vessel in which food is cooked
using steamer generated by boiling water.
n. TURNER is a kitchen utensil used for turning food
while cooking.
o. EGG POACHER is a cooking tool that enables
eggs to be easily cooked in boiling water, milk, or
other liquids.
p. GRIDDLE is a flat stone, metal or shallow pan used
for cooking thin cakes.
q. WAFFLE IRON is a cooking utensil for waffles or crisp cakes. It consists of
two-hinged metal parts usually marked with indentions so as to give a
large designed molding with a heating surface
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when closed on each other.
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B. Baking
a. CAKE COOLER is a wire-mesh rack wherein cakes or
cookies are placed to cool.
b. BAKING PANS are metal flat metal moulders and
containers with straight sides that are more or less one
inch deep. Commonly used pans are round pans,
square pans, and rectangular pans of different sizes.
There are also other kinds and shapes of pans for
special purposes.
c. COOKIE SHEET is a flat rectangular metal sheet with
rolled edges used especially for baking cookies,
biscuits, and breads. It is used for other purposes too.
d. CUSTARD CUPS are heat-resistant cups made of
porcelain or glass used in baking individual custard.
e. JELLY ROLL PAN is one-inch-deep baking pan with
straight sides for making thin sponge cakes.
f. MUFFIN PAN is a baking pan formed by connecting
cups usually used for muffins or cupcakes.
g. PIE PAN is a pan usually made of heat-conducting
materials used for holding and shaping the dough and
filling of a pie.
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h. RING MOLD is a round torus-shaped mold used for delicate desserts such as
cakes, custards, jellies, and gelatins.
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C. Cooking Equipment
a. BREAD TOASTER is an electrical appliance designed
like a small oven, used for toasting bread, and for
broiling or baking a variety of food items in small
quantities.
b. DEEP FRYER is a utensil specifically designed for
frying food in great amounts of fat or oil.
c. OVEN is enclosed chamber used for dry heat cooking
(like baking) that may be fueled by liquefied petroleum
gas (LPG) or electricity.
d. STOVE is an apparatus usually made of metal, that
can be fueled by LPG or electricity, and is used for
cooking or heating food.
e. ROTISSERIE is a roasting equipment with a rotating
device that turns meat or fish over the source of heat
so that all sides are cooked evenly.
f. ROASTING PAN with rack is a pan with sturdy handles
used for roasting food in a conventional gas or electric
oven.
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STORAGE EQUIPMENT
Storing food properly and safely is of major importance
whether for home consumption or for more commercial
purposes.
Food that does not spoil easily like canned goods, cereal
grains, mongo beans, garlic, onion, and spices can be stored in
the dry storage area. This area must be kept cool, dry, and
properly ventilated.
Enough shelves must be provided to avoid overcrowding.
a. Refrigerator is an equipment with a low temperature
internal atmosphere intended for storing semi-perishable
food like eggs, fruits, vegetables, milk, butter, cheese and
left overs.
b. Freezer is the part of a refrigerator wherein freezing
temperature is maintained for the purpose of preserving
perishable food such as meat, fish, and poultry and for
freezing ice creams. Foodservice establishments use big
freezers like chest freezers to accommodate plenty of
perishable goods. Bigger establishments have freezers as
large as one whole room.
c. Chiller is a machine for cooling something, especially a
cold cabinet or refrigerator for keeping stored food a few
degrees above freezing. For home use, this is a drawer
under the freezer where processed meats are kept.
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Activity Sheet
Name: _________________________ Grade level, Strand & Section: _____________
Activity: Written Task #1
Activity Title: WT 1 – Enumeration and categorization
Topic/s Covered: Chapter I: USE OF KITCHEN TOOLS, EQUIPMENT
AND PARAPHERNALIA
DIRECTION: List down all tools, utensils and equipment found in your own
kitchen. Classify them according to their uses.
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Chapter II: MAINTENANCE OF KITCHEN TOOLS, EQUIPMENT, AND
PARAPHERNALIA
Lesson 1: Maintaining Appropriate Kitchen Tools, Equipment, and Paraphernalia
Objectives
At the end of the lesson, students are expected to:
1. Select various type of chemicals for cleaning and sanitizing kitchen tools, equipment
and paraphernalia.
2. Kitchen tools, equipment, and paraphernalia are cleaned and sanitized following
manufacturer’s instructions
3. Cleaning tools, equipment, and paraphernalia are used in accordance to standard
operating procedures.
4. Kitchen tools, equipment and work areas are maintained.
Technical Terms:
 Air-dry- To dry something by exposing it to air
 Bacteria- unicellular microorganisms that can cause diseases that may lead to
serious condition or even death in human beings.
 Chemical- a substance obtained by or used in a chemical process
 Concentration- the amount of dissolved substance given by a quantity of solvent
 Disinfectant- a substance used to purify or to free things from pathogenic matter
that can cause infection
 Mold- a furry fungus growing on food, clothing, walls, decaying vegetables or in
moist, warm places.
 Sanitize- to remove or neutralize elements injurious to health
 Virus- a microorganism that propagates within the body of living organisms that
is capable of transmitting a disease.
TYPE OF CHEMICALS FOR CLEANING AND SANITIZING KITCHEN TOOOLS AND
EQUIPMENT
To ensure food safety, kitchen facilities must be cleaned and sanitized. The
following are cleaning agents that can be used.
a) Detergents like soap and dishwashing liquid and paste, are cleaning substances
used to wash tableware as well as kitchen tools and utensils.
b) Solvent cleaners work best in cleaning utensils with burnt food and greasy
surfaces.
c) Acid cleaners are used to remove stubborn dirt and stain that cannot be remove
by detergents.
d) Abrasive cleaners are good in removing accumulated dirt that detergents cannot
remove. This kind of cleaners can only be used occasionally because most of
them are strong and can cause food hazards. Proper cleaning must be done to
ensure safety. A rinsing agent may be used, but clean hot water is also effective.
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For kitchen tools, utensils and equipment to become free of disease-causing
microorganisms, they need to undergo sterilizing procedures. Sterilization kills all
harmful bacteria.
Techniques to be used when cleaning and sanitizing kitchen tools and equipment.
a. Applying heat is usually done through air-drying, boiling, or scalding tableware
particularly forks and spoons, and by using steam in some cases. To be more
effective, apply hot air with a temperature of 180 for 20 minutes. Steam can be
used for 15 minutes at 170 for 5 minutes only if temperature reaches 200. Food
service establishments usually use hot water at 180 or even higher for 30
seconds.
b. Exposing to radiant energy is seldom used because of this is expensive
c. Chemical sanitizers are good disinfectants not only for kitchen tools, utensils, and
equipment, but also for the entire kitchen premises. These include chlorine,
iodine, and quaternary ammonium compounds. For effectiveness, concentration,
contact time, and temperature must be taken into consideration. For best results,
follow the manufacturer’s direction.
d. Natural cleaning materials can also be used as disinfectant. According to experts,
vinegar can destroy 99% of bacteria, 82% of molds and 80% of viruses. Lemon
juice also contains disinfectant properties in killing most bacteria. Borax is
another natural cleaner with a pH level of 9.5 and can disinfect working surfaces,
sinks, and even toilet bowls. It is chemically known as sodium borate.
(pH-Potential of Hydrogen= The pH scale measures how acidic or basic a
substance is. The pH scale ranges from 0 to 14. A pH of 7 is neutral. A pH less
than 7 is acidic.)
Dishwashing Tools and Equipment
During dishwashing, there are many tools and equipment needed to make the task
easier and effective. Among them are:
a. Dishwasher- an electrical appliance used in washing tablewares and
kitchenwares.
b. Dish Cloth- a piece of fabric used in washing tableware, kitchen tools, and
utensils with soapy water.
c. Dish pan- a shallow pan used for holding soapy water
d. Scouring pad-a material used in removing food particles from tools and utensils
by scrubbing them off.
e. Sponge- a foamy absorbent pad used in washing the dishes with soapy water
f. Steel wool- a matted spool of steel fibers used as an abrasive to remove
stubborn dirt from kitchen tools and utensils
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After washing with a soapy water, tableware and kitchen tools and utensils must be
rinsed with clean water, preferably running water. Warm or hot water may also be used
so that they will dry quickly. The following can be also used to let the dishes dry quickly:
a. Dish Rack- a frame, which may be plastic or wire, used in draining the washed
items
b. Dish Towel- a piece of cloth used in wiping the dishes after draining them
c. Dish Organizer- a cabinet used for storing clean and dry tableware and kitchen
tools
Cleaning and Sanitizing Kitchen Tools and Equipment
Cleaning and sanitizing kitchen tools and equipment are back-to-back processes
that are essential to health and safety of the workers and customers at home or in food
service establishments respectively. Cleaning is the removal of food and dirt while
sanitizing is the reduction of disease-causing microorganisms to 99.99%. It is great
important that tools and equipment to be very clean to facilitate close contact between
the sanitizer and the items to be sanitized.
The following are pointers for cleaning and sanitizing kitchen tools and
equipment:
A. Dishwashing
1) Scrape all food particles and grease from the dishes and utensils before soaking and
washing.
2) Soak dishes and utensils immediately after using them. It will take less time and
make the job easier. Use hot water for those that are sugary and greasy; lukewarm
for those with protein residue; cold water for those with starchy dishes.
3) Observe the correct order in dishwashing-beverage ware, flatware, dinnerware,
hollowware, and cooking utensils.
Note: Beverage ware or drink wares
Flatware/ Cutlery/ Silverware or Eating utensils
Dinnerware/ Chinaware/ or Plates
4) Use warm soapy water in washing the dishes and utensils. Then rinse them with
clean water thoroughly. Scalding or hot water is recommended especially for
flatware.
5) Remove fishy odor from plates and utensils by washing them in water with a
tablespoon of ammonia.
6) Air-dry beverage ware, dinnerware, and hollowware in racks or dish drainers.
Flatware and utensils must be wiped with clean towel after draining them.
7) Sterilize jars by heating them gradually in an oven.
8) Wash the sink, drain board and dish cloth.
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9) Hang the dish towel and dish cloth to dry
10)Avoid clean tools and equipment from coming in with your clothing
B. Cleaning the Dishwasher
1) Unplug the dishwasher before cleaning.
2) Remove the strainer pans; wash, dry and store them outside the machine until
needed.
3) Scrub the interior part using a stiff brush.
4) Remove and clean the wash and rinse arms, and fit to remove foreign particles.
5) Wash nozzles, tables, and top of the machine.
6) Clean hard water area periodically.
C. Cleaning the Range and Stove
1) Turn off and remove the plug of the electric range from the outlet before starting to
clean. Discard food particles using a damp cloth. Wipe with a clean towel to dry.
2) Clean the detachable parts of a gas stove, like the burners, with a damp cloth. If
flame openings are clogged, a stiff brush may be used in removing the rust and
sediments.
3) Remove food particles and burnt food by scraping them carefully.
4) With the stove top and dry with a damp cloth, then dry it very well.
D. Cleaning the Oven
1) Turn off and unplug over to cool it off when newly used.
2) Remove food particles and burnt sediments using a brush. Fats may be removed by
heating and then pouring off while still hot.
3) Clean the shelves using damp cloth.
4) Wipe clean the thermometer using a dry cloth or paper towel.
5) Clean the entire oven thoroughly.
E. Cleaning the Mixer
1) Be sure to turn off and unplug device before starting the cleaning procedure.
2) Remove detachable parts and wash them immediately. Dry them with a clean towel
or cloth.
3) Remove the bowl and wash it with soap and cold water if used for eggs and starchy
food. Use warm water after using for fats and cream.
4) Drain and dry with a towel before storing.
F. Cleaning the Refrigerator
The refrigerator should be cleaned once a week. This will make it fresh and sanitary.
1) Wipe up anything that spilled or overflowed as soon as possible.
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2) Clean the inside part using baking soda and warm water. Alkali helps remove
unwanted odor.
3) Keep the condenser clean with the aid of a long-handled brush.
4) Clean the exterior part with a mixture of 2 tablespoons silver polish paste, 1
teaspoon liquid bleach, and 1 teaspoon liquid detergent.
CLEANING THE KITCHEN PREMISES
The kitchen premises need frequent cleaning. Every time you use the kitchen,
you have to clean it. Clean the dishwashing area, tables, and work surfaces before and
after using them. Make sure that the sink is free from grease after dishwashing. Keep
the floor area clean and dry all the time. Sweep the floor properly. Do not lift the broom
at the end of the stroke. Cover the trash cans and dispose of garbage every day. These
daily cleaning tasks are not enough to ensure safety from microorganisms that can
contaminate food. A more thorough cleaning is recommended.
Materials:
 Broom
 Dust pan
 Rags
 Pail
 Floor mop
 Cleaning brush
Directions:
1) Wipe the kitchen floor with a damp mop after sweeping. Sticky buildup may be
loosened using a cleaning brush.
2) Prepare a mixture of 1-gallon warm water, ½ cup white vinegar, and 1 teaspoon dish
soap. Dip the mop into the solution and wipe the floor. Vinegar is a good grease
cutter and antibacterial too. Do not forget to air-dry the floor after cleaning.
3) Combine 3 cups warm water with ½ cup white vinegar and 1 teaspoon dish soap in
a spray bottle to make an all-purpose cleaner. This can be used for spraying kitchen
surfaces, counters, tables, sinks, cabinets, and cupboards. Wipe with damp cleaning
rags afterward.
4) Place bowls or jars of baking soda around your kitchen. Baking soda absorbs odor,
thus, making the kitchen smell fresh.
5) Prepare a solution of 1 teaspoon washing soda to 1-quart water. You can use this to
remove grease accumulated on the wall of your cooking area.
6) Be sure that the necessary cleaning and sanitizing materials are available all the
time.
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PROPER WASTE MANAGEMENT
The major index of cleanliness is to be free from dirt and other unwanted objects
or wastes including pests and rodents. If there are no carriers of life-threatening
microorganisms, the kitchen is safe.
Below are some of the techniques in managing and disposing wastes properly
and safely adapted from Food Trades NCII Module 1.
1.Waste Avoidance. As much as possible, do not engage in activities that generate
wastes. If you do not have porcelain dishes or plates and the like, you can make use of
melamine or metallic dinnerware. Avoid using Styrofoam products.
2. Waste Reduction. This can be done by consuming goods properly so that there will
be no leftovers. If wastes cannot be avoided, reduction is an option. Leaving the skin on
some fruits such as apples and green mangoes, can reduce waste when eaten instead
of being thrown away.
3. Reusing. This involves making use of some materials without changing their physical
and chemical qualities. Boxes or plastic bags from supermarkets can be folded and kept
so that you can use them again for succeeding purchases. Using fabric or reusable
bags when shopping is a good practice.
4. Recycling. This is the process of turning discarded materials into useful articles,
either for personal use or for augmenting the family income. Knowledge on simple
manufacturing methods and creativity play important roles in production. Old
newspaper, plastic cups, tin cans, etc. are common recyclable materials that can be
processed into decoration and other products.
5. Composting. This is the process of controlling the decay of organic materials like
vegetable matters and throwaways that can be used as fertilizers for a vegetable
garden. It can be done by digging a hole in the ground, throwing the vegetable waste in,
and covering it with soil until it becomes humus.
6. Waste Disposal. This refers to discharging wastes properly and safely. Segregate
garbage by providing separate trash cans for biodegradable, non-biodegradable,
recyclable and residual wastes. Liquid wastes must be sanitized with chemicals before
discharging them into the sewer. Do not forget to dispose of garbage every day.
MAINTENANCE OF KITCHEN TOOLS, EQUIPMENT AND WORK AREAS
Kitchen tools, utensils, equipment and work areas must be kept clean all the
time. If the tools and equipment will be given proper care, their life span will become
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longer. Maximizing their life span is maximizing their functionality, therefore saving time,
effort, and money.
Remember and observe the following pointers to be observed:
A. Maintenance of Kitchen Tools and Equipment
1. Air-dry or wipe the tools, utensils, and equipment with a clean
towel.
2. Use a tool only for its intended purpose. Do not use the handle
of a knife for pounding garlic or for crushing nuts.
3. Cutting tools must be kept sharp, not blunt. Kitchen shears and
knives can be sharpened by cutting through sand paper.
4. Rub a half of calamansi on wooden tools and utensils to remove
discoloration.
5. Use flat-bottomed pans that fit the size of the stove.
6. Remove unpleasant odors from the refrigerator by using
lukewarm water and baking soda.
7. Always keep tools and equipment in good condition. Those that
need repair must be repaired immediately.
B. Maintenance of Work Areas
1. Work area must be well-lighted and well-ventilated. Sufficient
lighting avoids cuts, slips, and other accidents. Proper
ventilation requires electric fans and exhaust devices if natural
ventilation is insufficient. Food service establishments and other
closed door facilities use air-conditioning system for their
ventilation.
2. Kitchen premises must be well-kept. There must be enough
cabinets, shelves, and spaces for the different kitchen tools and
equipment. A definite place for everything must be provided and
everything must be out in its proper place.
3. Keep floors clean and dry all the time. Spilled liquids must be
wiped at once. Remove anything on the floor that may cause
slips and falls.
4. Check electrical wirings, outlets, and sockets regularly. If
something is wrong, call a licensed electrician as soon as
possible.
5. Remedy clogged sinks and floor drains immediately. There are
tools and chemical preparations available in the market that can
help do the job. If the clog still remains, call a plumber for that
matter.
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6. Keep pests and rodents out of the kitchen especially in the food
preparation and storage areas. These animals carry disease-
causing microorganisms like bacteria and viruses. Sanitation is
the best preventive measure to get rid of all harmful animals.
Eliminate rodents by using bait or poison. Cockroaches can be
killed by pesticides. Destroy the breeding places of flies and
mosquitoes. Fumigate the surroundings once in a while or as
the need arises.
Precaution:
Always thoroughly clean all the areas where pesticides and
insecticides were applied to prevent poisoning and other
adverse effects to humans.
There are five Japanese words starting with letter “S” that clearly describe the
proper maintenance of a workplace. They are given their English equivalent for easy
understanding and retention. 5S is an integrated concept of appropriate action that must
be observed and put into practice to make a workplace safe, attractive, clean, and
orderly.
Table 1. The 5S translation and meaning
Japanese English Definition
Seiri Sort Take away unnecessary items and dispose
Seiton Systematize Arrange necessary items in good order for use
Seiso Sweep Clean the workplace
Seiketsu Sanitize Maintain high standard of housekeeping
Shitsuke Self-discipline Do things spontaneously without being told or
ordered
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Activity Sheet
Activity: Demonstration
Activity Title: CLEANING DEMONSTRATIONS
Topic/s Covered: Chapter II: MAINTENANCE OF KITCHEN TOOLS,
EQUIPMENT, AND PARAPHERNALIA
Instruction:
Given the pointers for cleaning and sanitizing kitchen tools and equipment,
perform a skit demonstrating the steps in cleaning and sanitizing kitchen tools, utensils,
equipment, and paraphernalia. Choose one only. For Online Learning Class, video will
be uploaded to our Microsoft Team HE_COOK1. For Modular Learning Class, save it
to flash drive together with your other practicum on succeeding chapters and must
submit before the end of first quarter.
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Activity Sheet
Activity: Written Task
Activity Title: Research Study
Direction:
Proper waste management, as part of corporate social responsibility, has been a
concern to companies for a long time. Do a web research and find local companies,
foodservice operators in particular, that integrate composting and related bioconversion
approaches (using line organisms to reduce food waste) contribute to a healthier
environment. Do such practices, aside from producing less waste, result in lower
operating and maintenance costs too? Write your thoughts on the space provided
below.
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____________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________.
lOMoARcPSD|21900690

Lesson 2. Storing and Stacking Kitchen Tools and Equipment
Assessment Criterion:
1. Cleaned equipment and utensils are safely stored or stacked in the designated
place.
INTRODUCTION
Proper storing and stacking of kitchen tools and equipment are necessary for the
safety of the users. All cleaned items, including tableware, must be stored at once in
their designated places to avoid getting any dirt, therefore preventing any food
contamination. They should be handled and stacked carefully to maintain their
cleanliness and usable condition.
Technical Terms:
 Accounting- recording of tools and equipment
 Inventory- the process of making an itemized list of tools and equipment stating
their quantity and value
 Repair- to restore good condition after being damaged
 Replace- to provide an item of similar kind to take its place
 Stack- an orderly pile of tools and utensils
 Store- to put away in a safe place for future use
STORING AND STACKING CLEANED EQUIPMENT AND UTENSILS
Kitchen tools and equipment get to be used a lot when cooking. That is why they
need to be stored and stacked regularly. Here are the steps to effectively do it.
1. Clean first the storage area, cabinets, shelves, and drawers before storing
kitchen tools, utensils, and equipment in there. Be sure that they are free
from dirt, insects and rodents.
2. Provide a cabinet exclusive for tableware.
3. Store kitchen tools and utensils immediately after having them cleaned
and dried to avoid gathering of dusts and unwanted particles.
4. Hand or store each item according to its use. Avoid overcrowding the
cabinets or shelves to prevent chipping and cracking.
5. As much as possible, store glassware with rims up, and cups and bowls
turned upside down.
6. Stack plates and saucers carefully and orderly. Use flannel, felt or paper
pads between stacked plates and saucers to avoid scratching.
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7. Store cutlery in a safe place that may either be in trays with compartments
or in slotted wall racks.
8. Store seldom-used flatware in tarnish resistant chest or wrap them before
putting in a closed container.
9. Cookware must be stored in cabinets designated for them. They can be
placed in shelves with their lids on, or in an upside down position.
10. Store equipment in their proper place and in good condition. Those
that need repair must be given attention, and be repaired as soon as
possible.
MONITORING PROCEDURE, CORRECTIVE ACTION, AND RECORDING
Monitoring means observing and collecting information on the results of
performance, reflecting based on what has been observed, and analyzing and adopting
corrective actions to bridge any performance gap, based on standards to be followed.
Monitoring aims to:
1. Determine operational requirements and coordinate with management to
procure supplies needed.
2. Conduct regular inspection and spot check to ensure compliance with set
standards;
3. Prepare and submit reports required by management such as inventory
report, incident reports, etc.
4. Keep track of losses, damages, and breakdowns of equipment;
5. Maintain par stock requirements for requisition;
6. Coordinate with the maintenance committee for troubleshooting and
repair;
7. Provide feedback to concerned individuals and department heads so that
appropriate remedies can be taken to correct performance deficiencies;
and
8. Take action or corrective measures for future planning.
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ELEMENTS OF EFFECTIVE MONITORING CHECKLIST
The following are the elements that make a monitoring checklist effective:
1. Detailed description of performance standards, written in checklist form, is a
guide for supervisors and managers in making rounds or inspection. It is
through the use of this checklist that one can truly have an “eye for details”.
2. Documented reports from results of findings of monitoring instruments
(inventory checklist, repair/maintenance request, etc.)
3. Utilization of monitoring forms and instruments. Records and documents can
speak of what is happening in the workplace.
4. Giving feedback to individuals regarding observations and findings concerning
their performance or behavior on the job.
Report Forms and Other Documentation
Monitoring Checklist
Area: ____________________ Date: _________________
Instructions: Put a check mark () under column OK if the stated
standard has been followed. Put a cross () under column NOT OK if no.
Check NA if the standard is not applicable. Give your remarks too.
Standards OK
NOT
OK
NA
1. Floor is not slippery and wet.
2. Ceiling is free of dust and cobwebs.
3. There are no overflowing garbage bins.
4.There are no visible signs of pest infestation
5.Fire exit is door functional.
Remarks/ Comments:
Checked by:
Figure 1. Monitoring Checklist
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KITCHEN DEPARTMENT
LOSSES AND DAMAGES REPORT
To: Desk Clerk/ Property Custodian
From: Hot Kitchen
Lost: __________________________________________________
Damages: ______________________________________________
Descriptions of the item/s: __________________________________
Cost: __________________________________________________
Reported by: ____________________________________________
Figure 2. Losses and Damages Report Form
SERVICE MAINTENANCE REQUEST
Date: _____________ Received by: _____________
Details of problems/ request: __________________________________
Department: _______________________________________________
Requested by: __________________ Inspected by: ________________
Status: ( ) Needs repair ( ) To condemn
Remarks: __________________________________________________
__________________________________________________________
Figure 3. Maintenance order or service requested form
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Types of Tools and
Equipment
Total
No.
Number of Items
Functional For Repair For
Replacemen
t
1. Food Preparation Tools
1.1 Measuring Tools
1.2 Cutting Tools
1.3 Mixing Tools
1.4 Other Tools
2. Cooking Tools
3.Cooking Equipment
4.Storage Equipment
Remarks:
Checked by: Date:
Figure 4. Inventory of kitchen tools and equipment
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Activity Sheet
Activity: Evaluation
Activity Title: Kitchen Evaluation
Instruction: Take a look at the kitchen tools and equipment in your home. Evaluate
whether each kitchen tool and equipment are properly stacked and stored. Use the
report forms below for your evaluation.
Page 34
Monitoring Checklist
Area: ____________________ Date: _________________
Instructions: Put a check mark () under column OK if the stated
standard has been followed. Put a cross () under column NOT OK if no.
Check NA if the standard is not applicable. Give your remarks too.
Standards OK
NOT
OK
NA
1. Floor is not slippery and wet.
2. Ceiling is free of dust and cobwebs.
3. There are no overflowing garbage bins.
4.There are no visible signs of pest infestation
5.Fire exit is door functional.
Remarks/ Comments:
Checked by:
lOMoARcPSD|21900690

Types of Tools and
Equipment
Total
No.
Number of Items
Functional For Repair For
Replacemen
t
1. Food Preparation Tools
1.1 Measuring Tools
1.2 Cutting Tools
1.3 Mixing Tools
1.4 Other Tools
2. Cooking Tools
3.Cooking Equipment
4.Storage Equipment
Remarks:
Checked by: Date:
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Chapter III: PERFORMANCE OF MENSURATION AND
CALCULATION
Lesson 1. Carrying out Measurements and Calculations in a Required Tasks.
Assessment Criteria:
1. The abbreviations and equivalents of measurements are given.
2. The types of measuring tools are identified.
3. The functions of measuring tools are described.
4. The ingredients are measured according to recipe requirement.
5. Systems of measurement are converted according to recipe requirement.
6. Substitution of ingredients is performed.
INTRODUCTION
Mensuration is the process of obtaining or determining a define magnitude of a
physical quantity or dimension of something. In cookery, ingredients may be measured
by weight, volume, or unit. Accuracy in measuring the ingredients is very important so
that the finished products will conform to the palatability standards of food. Measuring
tools are needed to prepare the exact amount of ingredients called for in the recipe.
Correct measuring techniques must be observed to ensure quality of finished products.
Technical Terms:
 Accurate- conforming exactly to a standard
 Calculate- to determine or estimate using mathematical procedure
 Compact- packed into a smaller container
 Convert- to exchange for an equivalent value
 Count- to list the units one by one to determine the total number
 Lump- a small, shapeless mass
 Recipe- the formula for preparing food that contains a list of quantified
ingredients
 Reduce- to decrease the amount or value
 Shredded- torn or cut into small fragments or into strips
 Substitute-any substance or material suited to replace another in a given
process
 Transparent- admitting the passage or light or easy to see through
 Volume- a considerable amount to fill the space of a container or any measuring
device
 Weight- any quantity of heaviness expressed in terms of standard units
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MEASUREMENT ABBREVIATIONS
Accurate and precise measuring of ingredients is the key to successful cooking.
The following information will help you to be more familiar with measurement used in
cooking.
A. Abbreviations
Kitchen Measurement Abbreviations
Dash-d Ounce- oz
Teaspoon- tsp or t Pound- lb
Tablespoon- tbsp or T Gram- g
Cup-c Kilogram- kg
Pint- pt Centimeter- cm
Quart- qt Decimeter- dm
Gallon- gal Inches- in
Peck- pk Piece- pc
Bushel- bu Minute- min
Liter/Litre- l Hour- hr
Milliliter- ml - degree Celsius
Cubic centimeter- cc - degree Fahrenheit
B. Measurements and Their Equivalents
Kitchen Measurements and their equivalents
ENGLISH SYSTEM METRIC SYSTEM
Dash= 1 drop or less than 1/8 tsp
1 tsp 5 ml= 5 cc
1 tbsp= 3 tsp 15 ml
2 tbsp= 1/8 cup 30 ml
4 tbsp= ¼ cup 60 ml
5 tbsp + 1 tsp= 1/3 cup 80 ml
8 tbsp= ½ cup 120 ml
10 tbsp + 2 tsp= 2/3 cup 160 ml
16 tbsp= 1 cup 240 ml
2 c=1 / pt=16 oz 480 ml
2 pt= 1 qt 960 ml
4 qt=1 gal 3.8 l
1.057 qt 1,000 ml= 1 l
1 pk=8 qt 7.68 l
1 bu= 4 pk
16 oz= 1 lb 453.6 g or 454 g
1 oz= 2 tbsp 28.35 g
2.2 lbs 1 kg =1,000 g
1 in 2.54 cm
12 in+ 1 foot 30.48 cm
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C. Approximate Can Sizes
Can Size Contents Weight
6 ounces ¾ cup 6 ounces
8 ounces 1 cup 8 ounces
No. 1 1 1/3 cup 11 ounces
12 ounces 1 ½ cup 12 ounces
No. 303 2 cups 16 ounces
No. 2 2 ½ cups 20 ounces
No. 2 ½ 3 ½ cups 28 ounces
MEASURING TOOLS AND EQUIPMENT
Measuring tools and equipment are important for accurate measurements of
ingredients called for the recipe. Ingredients may be measured by volume, weight, or
unit. The following are the types of measuring tools.
a) Measuring cups for dry ingredients are 1/8 cup, ¼ cup, ½ cup, 1/3 cup, ½ cup
and 1 cup. These are the standardized nested cups used to measure dry
ingredients such as flour, cornstarch, and sugar. These can also be used to
measure semisolid fats.
b) Measuring cups for liquid ingredients are glasses or transparent plastic cups with
graduating marks that range from ¼ cup, ½ cup, ¾ cup and 1 cup, while on the
other side is 50 ml, 100 ml, 150 ml, 200 ml, and 250 ml (1/4 liter).
c) Measuring spoons come in different sizes, such as ¼ tsp, ½ tsp, 1 tsp, ½ tbsp.
and 1 tbsp. The measuring cups for dry ingredients are usually made up of
aluminum, stainless steel, and plastic. From the standpoint of durability, those
made up of stainless steel are more preferable.
d) Thermometer measures the temperature of a substance of the food being
cooked. Commonly used are the meat thermometer, and the candy thermometer.
Another kind of thermometer is the oven thermometer.
e) Timer measures the cooking period for a recipe. Once it is set, it will give a signal
when the cooking time is up.
f) Weighing scale, which measures large quantities of ingredients, consists of a
graduated system of standard units of weight.
MEASURING INGREDIENTS CORRECTLY
Providing the right kind and the right amount of ingredients listed in the recipe is
very important. Accurate measurements will surely produce quality products.
Besides correctly using measuring tools and equipment, there is a need for the cook
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to observe the correct way of measuring the ingredients. Here are the techniques
that will make your cooking a huge success, especially when baking cakes, cookies,
pies, and breads.
Dry Ingredients:
a) Flour
 Sift the flour into a utility or waxed paper.
 Spoon flour into the measuring cup until it overflows. Do not tilt or shake
the cup for accuracy
 Level off using a spatula or any straight-edged tool.
b) Refined Sugar
 For white sugar, sifting is optional. Spoon sugar into the measuring cup
until it overflows. Do not shake or tilt the cup.
 Level off with a spatula or the straight edge of a knife.
c) Brown Sugar
 Remove the dirt and other unwanted particles.
 Pick out the lumps. Roll them out or press them using the tines of a fork.
 Pack sugar into the measuring cup until compact.
 Level off using a straight-edged tool.
d) Baking powder and Baking Soda
 Remove the lumps, if there is any.
 Dip the spoon, then level it off.
e) Solid Fats (butter, margarine, hydrogenated fats)
 Soften the shortening first.
 Fill the measuring cup and press firmly so that no space is left.
 Level off the fat using a spatula or straight edge of a knife.
Liquid Ingredients:
Water, fruit juices, fresh and evaporated milk, cooking oil, and the like are
referred to as liquid ingredients.
 Pour the liquid into the transparent measuring cup up to the desired or needed
amount only.
 Read at eye level without lifting the cup for accurate measurement.
CONVERSION OF INGREDIENTS
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Having proper conversions of measurements is very significant in cooking
especially if you want to try recipes from other countries. The succeeding tables can
help you make converting cooking measurement easier and faster.
Ingredients Conversion
1 medium apple 1 cup (sliced)
1 medium orange 1/3 cup (sliced); ¾ cup (diced)
1 medium lemon 3 tbsp. juice
1 small onion ¼ cup fresh onion (chopped) or 1 tsp
onion powder
1 small clove garlic 1/8 tsp instant minced garlic or ½ to 1 tsp
garlic salt (reduce salt in the recipe)
1 16-ounce can tomatoes 2 cups fresh tomatoes (chopped)
1 cup tomato juice ½ cup tomato sauce + ½ cup water
1 whole bay leaf 1 tsp bay leaf (crushed)
1 pound butter 2 cups
1 pound cheese 4 cups (shredded)
1 pound granulated sugar 2 ½ cups
1 pound brown sugar 2 ¼ cups (packed)
1 pound confectioner’s sugar 3 ½ cups
1 pound flour 4 cups
1 cup flour 4 ounces
1 pound dried nuts 2 cups
15-ounce raisins 3 cups
1 square chocolate 1 ounce
5 medium eggs (whole) 1 cup egg
8 medium eggs (white) 1 cup egg white
12 medium egg yolks 1 cup egg yolks
Oven Temperature Conversion
Description Celsius ( C)
̊ Fahrenheit ( F)
̊
Very slow 120 248
Slow 150 302
Moderately slow 160-180 320-356
Moderate 190-200 374-392
Moderately hot 220-230 428-446
Hot 250-260 482-500
SUBSTITUTION OF INGREDIENTS
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Dishes are defined by certain ingredients. In cases that these ingredients stated
in the recipe are not available, you can use the following guide to make simple
substitutions.
Substitute Ingredients
Recipe Ingredient Substitute
1 cup fresh milk  ½ cup evaporated + ½ cup water;
 ½ cup condensed milk + ½ cup water (Reduce sugar in
the recipe);
 4 tbsp. powdered whole milk + 7/8 cup water;
 4 tbsp. powdered skim milk + 2 tbsp. butter + 7/8 cup
water
1 cup whole milk  1 cup reconstituted nonfat dry milk + 2 ½ tsp butter or
margarine;
 ½ cup evaporated milk + ½ cup water;
 ¼ sifted dry whole milk + 7/8 cup water
1 cup sour milk or
buttermilk
 1 tbsp. vinegar or lemon juice + enough sweet milk to
make 1 cup;
 1 ¾ tsp cream of tartar + 1 cup sweet milk
1 cup granulated
sugar
 1 1/3 cup brown sugar, lightly packed;
 1 cup honey- ½ +1/3 liquid;
 1 ½ cup corn syrup – ½ cup liquid
1 tbsp. cornstarch  2 tbsp. flour (as thickening)
1 tbsp. potato flour  2 tbsp. flour (as thickening)
1 cup sifted cake
flour
 7/8 cups sifted all-purpose flour
1 cup pastry flour  1 cup all-purpose flour or bread flour less 2 tbsp
1 square chocolate
(unsweetened)
 3 tbsp. cocoa + 1 tbsp. fat (or less)
1 tsp. baking
powder
 ¼ tsp. baking soda + ½ tsp cream of tartar;
 ¼ tsp. baking soda + ¼ to ½ cup molasses;
 ¼ tsp. baking soda + ½ cup fully soured milk;
 ¼ tsp. baking soda + ½ tbsp. vinegar or lemon juice
mixed with sweet milk to make ½ cup
1 tbsp. active dry
yeast
 1 package (7 grams) dry yeast or 1 compressed yeast
cake
1 cup corn syrup  1 cup granulated sugar + ¼ cup water;
 1 cup honey
1 cup molasses  ¾ cup sugar + 1 ¼ tsp. cream of tartar (increase liquid
in recipe by 5 tbsp.)
1 cup honey  1 ¼ cups granulated sugar + ¼ cup liquid
1 cup coffee cream
(20 percent)
 3 tbsp. butter + 7/8 cup milk
1 cup heavy cream
(40 percent)
 ¼ cup butter + ¾ cup milk
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1 cup catsup  1 cup tomato sauce + ½ cup sugar + 2 tbsp. vinegar
1 cup mayonnaise  1 cup yogurt or sour cream
3 ounce package
flavored gelatin
 1 tbsp. plain gelatin + 2 cups fruit juice
1 whole egg  2 egg yolks or 2 ½ tbsp. sifted dry whole egg powder +
2 1.2 tbsp. lukewarm water;
 or 3 tbsp. thawed frozen eggs
1 egg yolk  1 1/3 tbsp. egg yolk
1 egg white  2 tsp. sifted dry egg white powder + 2 tsp.;
 2 tbsp. frozen egg white
1 sliced bread  ¼ to 1/3 cup bread crumbs;
 ¼ cup cracker crumbs or 2 cups rolled oats
1 cup cooking oil  1 cup melted butter
1 cup broth  1 bouillon cube or 1 envelope (1 tsp.) powdered broth
base or 1 tsp. instant granules dissolved in water
1 tbsp. lemon grass  1 tbsp. lemon peel
1 tsp. lemon juice  ½ tsp. vinegar
1 tsp. grated rind  ½ tsp. lemon extract
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Activity Sheet
Activity Title: Home Study
Topic/s Covered: CHAPTER III: PERFORMANCE OF MENSURATION
AND CALCULATION
Instruction:
Calculate the equivalent of the following:
1. 4 tablespoons = _____ cup _____ teaspoons
2. ½ cup = _____ milliliters _____ grams
3. 2 cups = _____ pint _____ milliliters
4. 1 gallon = _____ quarts _____ milliliters
5. 1 liter = _____ milliliters _____ grams
6. 32 ounces = _____ pounds _____ grams
7. 1 kilogram = _____ pounds _____ grams
8. 1 pound = _____ ounces _____ grams
9. 6 teaspoons = _____ ounces _____ tablespoon
10. 1 pint = _____ tablespoons _____ milliliter
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Activity Sheet
Activity: Demonstration
Activity Title: Measuring Demonstration
AND CALCULATION
Direction:
Demonstrate the proper way of measuring these ingredients: flour or
cornstarch, refined sugar, brown sugar, margarine, and water. For Online Learning
Class, video will be uploaded to our Microsoft Team HE_COOK1. For Modular
Learning Class, save it to flash drive together with your other practicum on succeeding
chapters and must submit before the end of first quarter.
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Lesson 2: Calculating Cost Production
1. The principles of costing are discussed.
2. The cost of production is computed.
3. Computed cost of productions is validated.
Technical terms:
 Mark down- the amount deducted from the prevailing price of a merchandise
 Retail price- the price of a commodity intended for personal use
 Vendor- a person who is engaged in selling activities
Principles of Costing the Finished Products
Price is the amount of money that a vendor sets for the items or products for
sale. Pricing of goods is affected by the law of supply and demand. The quality of the
items, the climate, and the location of the business establishment are also factors that
affect the pricing of goods. It is a good policy to sell goods at a lower price to attract
more customers. The decreased amount in profit will be compensated by the increased
volume of sales.
Calculating the selling price of finished products involves the knowledge about
expenses, mark up, and mark up percentage.
 Expenses refer to the cost of materials incurred in the production of
goods.
 Markup is the difference between the expenses of the items to be sold and
the selling price. It is also called profit or gain.
 Markup Percentage is used to determine the selling price of finished
products. It is the quantity expressed in percent that will be multiplied with
the cost of production.
 Selling price is the amount that a vendor sets in exchange for his or her
products or goods.
Certainly, if the demand is high and the supply is low, the price is high; and if the
demand is low and the supply is high, the price is low. Nothing is questionable when it
comes to quality. Climate and weather conditions greatly affect the prices of food and
clothing. More often than not, commodities in supermarkets and malls are more
expensive than those in the markets. This is due to location of the enterprise, wherein
the rent in the market is extremely low as compared to rent in well-known
establishments.
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There are instances that call for the reduction in price particularly if the
goods are not moving. It is one way of promoting the salability of the items. The
price adjustment is called mark down.
Computing and Validating Cost of Production
The prices of good vary from one place to another. Aside from factors that were
already mentioned, such as law of supply and demand, quality, climate and weather
conditions, and location of the establishment, competition is another determining factor.
Selling your goods at a lower price can attract more customers. However, your profit
must not be compromised. Therefore, computing and validating the cost of production
are important. By doing these, a vendor can arrive at a reasonable price.
Suppose you, a vendor, want to compute the selling price of a polvoron when the
total expenses in preparing 60 pieces of polvoron is PHP150. You want 20% mark up
percentage.
1. To determine the markup, multiply the total expenses or production cost with the
desired markup percentage:
PHP150.00 -total expenses in preparing polvoron
X 0.20 -20% markup percentage
PHP30.00 -markup or profit
2. To compute the selling price, add PHP 30.00 to the total expenses:
PHP150.00
+30.00
PHP180.00 -selling price of 60 pieces polvoron
3. To calculate the retail price, divide PHP180.00 by 60 (yield).
PHP180.00
60
=PHP3.00 -selling price of 1 piece of polvoron
4. To determine the markup percentage based on the cost of production, use this
formula:
Markup % = ____Markup___
Production Cost
=PHP30.00
PHP150.00
=0.20
=20%
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Another way of computing the selling price is by using this formula:
SP= TE + 50% TE
Y
Where: SP- Selling Price
TE- Total Expenses
Y- Yield (number of servings or pieces)
There are two examples of food cost computation. These examples will help you
understand computing the selling price further.
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Peanut Crinkles
Ingredients Cost
1 cup butter PHP 25.00
1 cup peanut butter 35.00
2 cups sugar 20.00
3 pcs. eggs (medium) 15.00
4 cups cake flour 20.00
2 tbsp. baking soda 10.00
Total Expenses PHP125.00
Yield: 50 pieces
Formula for computing the selling price:
SP= TE + 50% TE
Y
SP= 125 + 62.50
50
= 187.50
48
= PHP4.00/ slice
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Brownies
Ingredients Cost
1 cup butter PHP 25.00
2 cups sugar 20.00
6 pcs. eggs (medium) 30.00
2 cups cake flour 10.00
1 tbsp. baking soda 5.00
1 tbsp. baking powder 5.00
½ cup cocoa 20.00
1 cup chopped peanuts 10.00
Total Expenses PHP125.00
Yield: 48 pieces
SP= TE + 50% TE
Y
SP= 125 + 62.50
48
= 187.50
48
= PHP 3.9
= PHP4.00/ slice
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Activity Sheet
AND CALCULATION
Direction:
Create one standardized recipe. Compute and validate the cost of production.
Look for its Expenses, Markup, Markup Percentage, and Selling Price.
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Chapter IV: PRACTICE OF OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
Lesson 1: Recognizing the Importance of Occupational Health and Safety
Procedures
1. The importance of occupational health and safety procedures is recognized.
2. Safety regulations, hazard control practices, and procedures based on
organization procedures are explained.
INTRODUCTION
Occupational health and safety (OHS) procedures are recommended in the
workplace as consideration for the safety, welfare, and health of both employees and
employers. The Occupational Safety and Health Center of the Philippines provides
expertise and assistance relating to the protection of employees’ welfare through the
effective implementation of OHS Programs. This lesson will tackle why OHS procedures
are crucial and explain such procedures, regulations, practices further.
Technical Terms:
 Accident- any unexpected or unfortunate occurrence that may result in personal
injury, suffering, property damage or death
 First Aid- an adequate, immediate, and necessary medical attendance or
remedy given in case of injury or sudden illness suffered by a person
 Health- the sound state of body and mind of a person
 Injury- a source of harm or damage
 Workplace- the office or premises where an employee is habitually assigned or
where he or she regularly reports to render services
SAFETY, HEALTH, AND OHS PROCEDURES
Safety, is the state of being free from any unpleasant occurrence such as danger,
injury, or damage. It may also refer to harmless physical or environmental conditions in
the work or job.
On the other hand, to be healthy means having a sound state of body and mind.
If a person is healthy, he or she is productive because he or she can work and earn
money, and spend less for doctor’s fees, diagnostic examinations, clinical procedures,
and medical treatment including medication.
The 1978 Philippine Occupational Safety and Health Standards was created to
ensure safe and healthful working conditions by setting and enforcing such standards.
The Standards was amended in 1989 so that all establishments covered are provided
with a better tool for promoting and maintaining a safe and conducive working
environment. Moreover, the Department of Labor and Employment and the
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Occupational Safety and Health Center, directly or through accredited organizations will
also hold occupational safety and health training programs.
Regardless of the type of establishment, certain practices and conditions are
necessary in maintaining sanitation standards, such as:
1. Workers are free from diseases, wound, or sores particularly those assigned in
the preparation of food.
2. Employees are well-trained. They observe personal hygiene and practice
sanitation while in their work stations.
3. The establishment is clean. Garbage is kept in a covered trash can and disposed
of daily and properly.
4. There are no insects, rodents, and other pests within the premises.
5. Comfort rooms are well-lighted and with sufficient ventilation.
6. There is enough supply of potable water. Plumbing installations are properly
constructed to avoid contamination from the sewer.
7. Necessary cleaning devices and supplies are always available.
8. All materials and supplies are bought from reliable sources.
9. Food are kept safe all the time. Highly perishable items must be kept in the
freezer.
10.Cooked food should be served properly by healthy food attendant.
SAFETY REGULATIONS
Workplace safety includes fire and emergency preparedness. Employees should
understand basic fire safety procedures- where fire extinguishers are kept, how to use
them, etc. What they need to do if a fire starts and how to extinguish it are discussed in
this lesson. Below are acts and codes on maintaining a safe work environment in
today’s various workplaces.
A. CLEAN AIR ACT
The Philippine Clean Air Act of 1999 clearly states that the government
shall protect the right of the people to a balanced and healthy ecology in
accordance with the rhythm and harmony of nature. Pursuant to this policy, the
State recognizes the rights of its citizens: (1) to breathe clean air, (2) to utilize
and enjoy all natural resources based on the principle of sustainable
development, (3) to participate in the formulation and implementation of plans
and programs in protecting the environment and public health, (4) to be informed
regarding the nature extent of potential hazards, (5) to have access to public
records which a citizen may need, and (6) to bring in court his or her demand if
there is violation of this act that could adversely affect the environment and public
health.
To carry out the objectives cited, the government formulated measures
that will control the emission of pollutants from manufacturing industries and
other business establishments for compliance prior to their registration and
issuance of permit to operate. Emission standards for motor vehicles were also
set as a requirement for registration. If they violate this act, there is a
corresponding penalty, and in some cases, cancellation of their registration will
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be imposed. Garbage incineration and smoking in public places are also
regulated, if not totally prohibited.
The Food Processing Concept (FPC) Clean Air Act developed a system
for reducing gases emitted by large baking and cooking processes up to 68%.
FPC clean air optimizer is equipped with variable ventilator that pulls out the
vapors released in the cooking processes. It keeps the working area clean and
free from irritating and greasy air. The clean air optimizer can be used in
combination with various food processing equipment such as belt grill systems,
infrared and hot spiral oven, hot air and steam tunnels, oil fryers, open flame
system, and smoke houses. It is easy to operate, easy to clean, with low
operating expenses, and environment-friendly because its waste residue is
biodegradable.
B. BUILDING CODE
Due to accelerating economic and physical development, coupled with
urbanization and population growth, the National Building Code of the Philippines
was formulated and adopted in 1977 by Presidential Decree No. 1096 with the
following objectives:
1. To safeguard life, health, property, and public welfare;
2. To provide for all buildings and structures a framework of
minimum standard and requirements; and
3. To regulate and control their location site, design, quality of
materials, construction, use, occupancy, and maintenance.
The code also regulates the alteration, repair, conversion, moving,
demolition, and addition to private or public buildings and structures. All food
establishments as well as accessory facilities shall conform to the principles of
safe construction, must be suited to the purpose for which they are designed.
They shall have adequate environmental safeguards, and must be maintained in
safe, sanitary, and good working conditions.
The size of the establishment depends upon the number of persons
working in it as well as the services to be provided like processing, storing,
vending, and serving food and drinks. Since wetting and splashing are prevalent
in the kitchen, its walls and floors should be constructed using impervious and
nonabsorbent materials. All lighting must be free from glare but with sufficient
intensity suitable for the work area. Adequate and effective ventilation to avoid
too much heat and disagreeable odor is important.
C. NATIONAL ELECTRICAL AND FIRE SAFETY CODE
The Philippine Electrical Code of 2009, otherwise known as Republic Act
No. 7920, was created to safeguard the people, as well as their property from
hazards arising from the use of electricity. This code contains provisions that are
considered necessary for safety and is intended for the use of licensed electrical
practitioners (engineers and technicians) who must be consulted for any
electrical requirement, including changes or replacement. It is also intended for
mandatory application by government bodies exercising legal jurisdiction over
electrical installations.
Fire safety covers the practices and measures that must be implemented
to get rid of or at least minimize the incidence of fire that may result in damages
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to property, serious injury, or even death. It is a component of the safety of a
building and other structures that must be started during the construction, upon
installing the electrical wiring system and built-in fire resistant devices. Fire-
related disasters are usually caused by overloading of wiring system. Therefore,
having it inspected by a licensed practitioner at least once a year is
recommended.
The Fire Code of the Philippines (Republic Act No. 9514) guarantees
public safety and promotes economic development through the prevention and
suppression of all kinds of destructive fire. It also enforces all laws, rules, and
regulations to ensure adherence to standard fire prevention and safety measures
and promote accountability for fire safety. No occupancy permit, license or permit
to operate shall be issued without securing a Fire Safety Inspection Certificate
(FSIC) from the Bureau of Fire Protection Chief.
Foodservice establishments must provide fire safety equipment like
sprinkler systems, hose boxes, standpipe system, and fire extinguishers that are
placed in visible areas. There must be also properly marked and lighted fire exits
and fire alarm systems that are very useful in going out of the building in case of
fire. A very important aspect of the fire safety is the construction of the building as
prescribed by law.
PHILIPPINE OCCUPATIONAL SAFETY AND HEALTH STANDARDS
As previously discussed, the Philippine Occupational Safety and Health
Standards was revised in August 1989 in accordance with Article 162 of the
Labor Code of the Philippines. Its primary objective is to protect employee
against danger of injury, sickness, or death through safe and healthful working
conditions. It clearly states the duties of the employer, particularly those
regarding with work environment that refers to the combination of all physical,
biological, medical, physiological, psychological, social, technological, and
technical factors in the workplace affecting employees.
Rule 1005 of the Occupational Safety and Health Standards clearly states
the following duties of an employer:
1. Furnish his or her employees a place free from hazardous
conditions that are causing or likely to cause death, illness, or
physical harm.
2. Give complete job safety instructions.
3. Comply with the requirements.
4. Use only approved devices and equipment.
Occupational Health Services are services entrusted with essentially
preventive function and responsibility for advising the employers, the employees,
and their representatives in the establishment and maintenance of safe and
healthy working environment that will facilitate optimal physical and mental health
in relation to work. Another function is the adaption of work to the physical and
mental capabilities of the workers.
The following are the specific functions of Occupational Health Services:
1. Identify and assess risks from health hazards in the workplace.
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2. Determine the factors in the working environment and working
practices that may affect the employees’ health. This includes
sanitary installations, canteen and housing where these are
facilities are provided by the employer.
3. Advise on planning and organization of duties.
4. Help in the development of programs for the improvement of
working practices.
5. Advise on occupational health, safety, and hygiene and on
ergonomics and individual and collective protective equipment.
6. Conduct a survey of the employees’ health in relation to their
work.
7. Promote the adaptation of work of the workers.
8. Provide information, training, and education in the field of
occupational health and hygiene and ergonomics.
9. Organize first aid and emergency treatment.
10.Participate in the analysis of work-related accidents and
occupational diseases.
In view of the previously mentioned functions, of Occupational Health Services, it
is clear that the general welfare of the employees’ are protected. Work-related
accidents, occupational diseases, and other damages will be reduced at the least, if it
cannot be prevented at all. Consequently, the employees will have peace of mind,
comfort, and good health while doing their jobs.
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Activity Sheet
Activity Title: POSTTEST
Topic/s Covered: CHAPTER IV: PRACTICE OF OCCUPATIONAL
HEALTH AND SAFETY PROCEDURES
Fill in the blanks with correct answers.
1) The objective of Occupational Health and Safety is to protect employees from injury,
sickness, or death through safe and healthful
_______________________________.
2) Being healthy means having a ______________of mind and body.
3) OHS is assigned to identify and assess the risks from ___________ in the
workplace.
4) OHS also performs the __________ of the employees’ health in relation to their
work.
5) Organizing first aid and emergency _________ is beneficial to employees.
6) Fire safety must start ________ the construction of the building.
7) Foodservice establishments are obliged to maintain __________ standards.
8) The _________ of a building shoyld be free from all kinds of hazards.
9) The right of the people to a balanced and healthy ecology is embodied in the
_______Act.
10)The Building Code regulates the ________, alteration, conversion, moving, and
demolition of buildings and structures.
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Lesson 2: Identifying Hazards and Risks in the Workplace
Assessment Criterion:
1) The types of hazards and risks in the workplace are determined.
INTRODUCTION
Safety in the kitchen is more than just to avoid cutting yourself. The kitchen can be
considered a very dangerous area with its component of knives, exposure to heat
sources, and even contact to electricity. Accidents may happen due to peril brought
about by hazards.
Exposure to hazards can eventually bring about risks that are life-threatening in
some cases. To be safe, risk assessment is a very good approach.
Technical Terms:
 Danger- exposure to injury or possible damage
 Disabling injury- harm that makes a person incapable to do work.
 Illness- unhealthy condition or sickness
 Pressure- urgent demand on one’s time and ability
HAZARDS AND RISKS IN THE WORKPLACE
A hazard means something or any situation that can cause danger to a person
like disabling injury, illness, or even death. It may psychological, physical, chemical, or
biological in nature. Recognized hazards are those that can be detected even without
using technical or testing devices.
The following are different types of hazards:
a) Biological Hazards are caused by viruses, bacteria, fungi, parasites, and other
microorganisms that can have adverse effect in human beings.
b) Chemical Hazards are brought about by any solid, liquid, or gaseous substances
that contribute toxic, flammable, explosive, coercive, oxidizing, and/or radioactive
substances.
c) Physical Hazards are those that may place added stress on the body due to
extreme temperature, noise, ionizing radiation, illumination, and the like.
d) Psychological Hazards are due to pressure of the work that can cause stress and
other mental, as well as emotional, strain to the employee.
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e) Ergonomic Hazards include most often the inappropriate heights of work stations,
like computer work stations.
f) Fire Hazards is a threat to safety to safety brought about by a situation that
increases the probability that a fire may start or hinders escape in the event a fire
broke out.
Risk refers to the possibility of being exposed to a hazard. Once exposed, an
employee encounters harm, loss or damage. Risk is influenced by the manner by which
a person is exposed to hazardous condition, the length of time of exposure, and the
adversity of the situation.
Risk Assessment is the process of identifying, analyzing, or evaluating and
controlling the hazards. It is an effective way to identify the hazards in the workplace
and propose steps needed to control the risks. The table below is sample risk
assessment in the kitchen showing the potential hazards and risks in the said area and
how to deal with them.
HAZARDS RISKS SAFETY PRECAUTION
Wet Floors Slips, falls Train employees about the
maintenance of kitchen
premises.
Improper handling of
cutting tools
Cuts, wounds Teach and remind
employees on the correct
handling of cutting tools.
Improper handling cooking
utensils
Burns, scalds Teach and remind
employees regarding
correct handling of
utensils.
Cleaning electrical
equipment
Electric shock,
electrocution
Remind employees to
unplug equipment before
cleaning them.
Machine/mechanical
equipment operations
Cuts, wounds, loss of
finger(s)
Train employees. Post
safety measure near the
machines.
LPG tank leakage Gas poisoning, fire
outbreak
Check the condition of
LPG tanks before receiving
and using them.
Chipped or broken ware Cuts, wounds Discard chipped and
broken ware immediately
and properly.
Unlabeled ingredients Gastroenteritis, poisoning,
food contamination
Label all ingredients
correctly.
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Garbage Spread of diseases Dispose garbage properly.
Activity Sheet
I. Identify what type of hazards are the following. Write the letter that
corresponds to your answer.
A. Physical Hazard
B. Biological Hazard
C. Chemical Hazard
D. Fire Hazard
_____1. Chipped and broken ware
_____2. Cleaning electrical equipment
_____3. LPG tank leakage
_____4. Machine operation
_____5. Contaminated food
_____6. Unlabeled ingredients
_____7. Garbage
_____8. Wet floors
_____9. Improper handling of cutting tools
_____10. Improper handling of cooking utensils
II. Identify what is asked.
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1) Recognized hazards can be detected without using ____________ devices.
2) Chipped and broken ware are _________ hazards.
3) Improper __________ of tools and utensils is hazardous.
4) LPG tank leakage is a _________ hazard.
5) A _______ hazard is something or any situation that can cause danger.
6) Contaminated food is a _________ hazard.
7) Improper disposal of ________ can spread diseases.
8) _________ is the chance of being harmed.
9) Biological hazards are caused by ______________ that can have adverse
effect in human beings.
10) Adversity of the situation is a ________ factor.
Lesson 3. Evaluating and Controlling Hazards and Risks in the Workplace
1. Occupational health and safety (OHS) procedure for controlling hazards and
risks is consistency followed.
2. Personal protective equipment are used in accordance with OHS.
3. Emergency-related drills and trainings are conducted.
4. OHS procedure awareness is maintained.
INTRODUCTION
Every community is facing hazards and risks daily. Our homes are not exempted
from dangerous situations, particularly the kitchen. Much time is spent in cleaning,
preparing, cooking, and serving family meals in this part of the house. Some people say
that the kitchen may be safe but it is the cook who is dangerous. True enough, risks can
be avoided even if there are hazards. Appropriate and prompt safety precautions can
prevent accidents. Good work habits are important.
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Safety can be obtained by observing rules and regulations imposed in the
workplace. Such rules and regulations are grouped as environmental control, work
practice control, and wearing or personal protective equipment (PPE).
Technical Terms:
 Emergency- a sudden situation requiring immediate action
 Imminent danger- unexpected condition that is about to happen
 Lavatory- a place or room with washing facilities
 Obstruction- anything that blocks or hinders movement
 Personal Protective Equipment (PPE)- devices worn by the employees to
protect themselves from hazards in the workplace.
 Training- planned activity or exercises based on given agenda
METHODS OF CONTROLLING HAZARDS AND RISKS
There are many hazards and risks that make workplaces like foodservice
establishments dangerous. Making the cooking area a safe and healthy place to work in
does not happen overnight or by chance. The following are the methods that should be
followed to control hazards and risks in the workplace.
A. ENVIRONMENTAL CONTROL
1. Building premises must be safe at all times.
2. There should be fire and emergency exits and safety instructions in
standard color and size that are visible.
3. There must be visible signs for drivers of motor vehicles.
4. There should be installation of alarms for evacuation in cases of imminent
danger and emergency situations.
5. Good housekeeping shall always be maintained through cleanliness of
building, functionality of machines and equipment, regular garbage
disposal, and maintaining orderly processes, operations, and storage.
6. Yards and walkways should be free from all kinds of danger and
obstructions.
7. Physically handicapped employees should be restricted to their
designated work stations.
8. There must be adequate comfort rooms and lavatories separate for male
and female employees; enough dressing room for female workers and
locker for the males.
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9. Maintenance of suitable atmospheric condition in workrooms will promote
good health and can relieve the stress due to workloads.
10.Dusts, gases, vapors, or mists generated and released from work
processes as well as exhaust gasses must be prevented from permeating
the work areas.
11. The threshold limit value for physical agents and other harmful substances
must be observed.
12.Regular building inspection is recommended particularly on the electrical
wirings and other installations. The inspections should be performed by
licensed practitioners.
B. WORK PRACTICE CONTROL
1. To avoid food contamination, food handlers should wash their hands
thoroughly after using the toilet, after smoking, coughing and sneezing, or
touching anything including the parts of the body.
2. Concentrating on your work helps prevent accidents.
3. Take a bath every day and observe oral hygiene.
4. Keep fingernails short, clean, and without nail polish.
5. Remove any jewelry before starting to do any work in the kitchen.
6. Wear appropriate cooking outfit or personal protective clothing.
7. Advise sick persons to seek medical attention or rest at home to avoid
transmission of disease.
8. Observe work simplification.
9. Do not attempt to operate any machine or equipment if you are not familiar
with it.
10.Handle and store LPG carefully and properly.
11. Use kitchen scissors or shears in opening the packages or sachets
containing ingredients and ready to eat food. Keep away from equipment
emitting oxidants and radioactive substances.
12.Thaw frozen food properly. Do not soak them in water.
13.Avoid plugging in electrical appliances with wet hands to prevent electrical
shock.
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14.All chemicals including those used in food preparation must be labeled
properly and attached securely to the outside surface of the container.
C. PERSONAL PROTECTIVE EQUIPMENT
Rule 1080 of the Philippine Occupational Safety and Health Standards
emphasizes that all employers should furnish their employees with protective
equipment for the eyes, face, hands, and feet while performing their jobs. It also
states that PPE must be of the approved design and construction appropriate for
exposure and work to be done.
The employers will take the responsibility for the sufficiency and proper
maintenance of PPE in the workplace. No person shall be subjected or exposed
to hazardous work environment without proper protection.
Foodservice establishments should require their workers to wear the
following personal protective clothing:
a. Apron- helps in maintaining the cleanliness and safety of
food during preparation and cooking
b. Face mask- protects the food from airborne contaminants
coming from the employees
c. Footwear (preferably closed shoes)- prevents the risks of
food contamination and slips and falls of the employees
d. Gloves- prevents food contamination when handling the food
e. Hairnet/cap- prevents hair from falling into the food that is
being prepared or cooked
f. Hand towel-used in drying the hands
g. Pot holder- protects the hands from being hurt from hot
cooking utensils
EMERGENCY-RELATED DRILLS AND TRAINING
Emergency-related drills and trainings are simulated activities undertaken in
preparation for a well-trained and a well-organized response to any sudden condition or
situation calling for immediate collective action. They must be carried out in a realistic
manner. The duties of emergency personnel, as well as observance of emergency
procedures and use of emergency equipment, must be emphasized.
FIRE DRILL
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A fire drill is an event practicing employees, students, etc. on what to do during
the occurrence of destructive fires. It is usually conducted by a group of persons for the
purpose of preventing injuries and saving lives. Since fire drills are important, they
should be done at least twice a year.
Once the fire alarm is sounded, observe the following pointers:
1. Take the drill with a positive attitude.
2. Listen instructions of the teacher or to any emergency personnel.
3. Be aware of available escape routes.
4. Remain calm yet alert.
5. Fall in line and wait for further instructions.
6. Walk quietly to your way out to the area where you are assigned to stay.
EARTHQUAKE DRILLS
1. As soon as the alarm is sounded or the drill is announced, conduct the DROP
Procedure (duck, cover and hold).
2. Leave the building immediately but orderly.
3. Walk away from any hazardous structure or object.
4. Go to your area of destination using your escape route.
5. Stay safe and hope for the best.
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Activity Sheet
I. Write your name if the statement is TRUE, and write your subject instructor’s
name if it is wrong.
_____1. Emergency-related drills and trainings are simulated activities.
_____2. A fire drill is conducted to prevent injuries and save lives in case of fire.
_____3. During the drill, knowing your escape route is very important.
_____4. The DROP Procedure should be conducted as soon as announced.
_____5. During an emergency, leave the building quickly by running fast.
II. Match column A with Column B. write your answer on the space provided
before the number.
COLUMN A COLUMN B
1.Fingernails of food handlers must be ______. a. alert
b. attraction
c. clean
d. drill
e. hazard
f. housekeeping
g. labeled
h. obstruction
i. safe
j. save lives
k. signs
l. soaking
2.All chemicals should be ______ properly.
3.This is the correct attitude during drills.
4.This is an event practicing the employees on
what to do in case of emergencies.
5.This is one purpose of conducting drills.
6.Building premises must be _______.
7.This is a necessity for drivers of motor vehicles.
8.This is an orderly arrangement of processes and
operations.
9.Yards and walkways should be free from ______.
10.This practice must be avoided when thawing
food.
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Lesson 1 UTITILIZING APPROPRIATE KITCHEN

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