This document provides information about tools, utensils, and equipment needed for egg preparation in a grade 10 cooking class. It lists various kitchen tools like a channel knife, colander, offset spatula, and whisk. It also lists utensils such as an egg poacher, omelet pan, measuring cups and spoons. Equipment includes an oven, electric mixer, and refrigerator. Students are asked to identify, classify, and provide the importance of these items. Cleaning and sanitizing tools properly in two steps is also emphasized.
In order to avoid food contamination, kitchen tools, utensils, equipment used in the preparation of food as well as the premises should be cleaned and sanitized, and store properly after each use.
In order to avoid food contamination, kitchen tools, utensils, equipment used in the preparation of food as well as the premises should be cleaned and sanitized, and store properly after each use.
GRADE 12 BAKING TOOLS AND EQUIPMENT.pptxMaryLouSal1
ABSTRACTION
Personal hygiene and proper food handling could keep bacteria all the way down to small number. Keeping food at its appropriate temperature will prevent bacteria to multiply.
Personal hygiene, keeping food, equipment, and work area clean are some sanitary measures to be followed in preparing food. Unsanitary practices and improper handling of food may lead to food contamination or infection, poisoning and death.
Workers Personal Hygiene
• Do not wear jewelry and accessories before getting
down
to work.
• Keep hands and nails clean.
• Use appropriate work outfit like apron, headbands or hairnet and cozy shoes.
4
• Keep sick persons out of the kitchen.
Proper Hand Washing
Washing is an effective way to avoid pathogens from spreading. Germs are a general term for coronavirus-like microbes and viruses. By touching another person it can spread. You can also get infected if you touch contaminated items or surfaces and then touch your face-mouth, eyes and nose. Family members play a critical role in battling COVID 19 by adoption.
Steps to wash hands:
1. Wash your hands (warm or cold) with clean running water, and apply soap.
2. Rub your hands together to make a lather and clean them well; make sure your hands are scrubbed between your fingers and under your nails.
3. Keep your hands rubbed for at least 20 seconds.
4. Well clean your hands under cold water.
5. Clean air, or use a clean towel to dry your face.
Facilities
• Thoroughly sanitize all laboratory supplies, tools
and utensils before and after use;
• All materials, utensils and appliances should
air dry to prevent dust build-up and corrosion to rust.
• Get garbage disposed of periodically.
5
Practical Ways of Keeping Food Clean
• Food should be prepared with hands clean.
• Do not sneeze or cough while handling food.
• Items drop to the ground should be cleaned thoroughly
before
reusing.
• Store the food in a very clean , dry place to keep it fresh.
• Clean containers, bottles and ingredient-containing bags before opening.
• Enclosed containers should be used for storing
the dry and liquid ingredients. Check for its
safety from time to time.
• Separate fresh vegetables from other foodstuffs before they are stored.
• Keep the food at temperature appropriate between 15 ° C and 52 ° C (60 °
F and 125 ° F) because bacteria will multiply
most quickly. Keep cooking hot until served. 60 ° C or 140 ° F is an appropriate warm-food temperature where bacteria can not grow. Keep
it cold until served. 4 ° C or 40 ° F is an adequate
temperature for cold or refrigerated food.
6
Keeping the Work Laboratory Area Clean
• Maintain the floor area clean and free of waste,
water and grease.
• Cabinets should be kept dry, clean, and tightly
closed to keep the rodents and insects away.
• Check the dishwashing area and clean it where
necessary.
• After using these, clean the tables.
BAKING TOOLS, UTENSILS AND EQUIPMENT IN MAKING BREAD, COOKIES, MUFFINS AND BISCUITS AND THEIR USES
1. Baking wares – are produce
TOOLS, EQUIPMENTS, UTENSILS NEEDED IN PREPARING EGG DISHESPadme Amidala
Any physical item that is used to achieve a goal but is not consumed during this process can be defined as a tool. Informally speaking, it can also be used to describe a specific procedure with a specific purpose as well.
GRADE 12 BAKING TOOLS AND EQUIPMENT.pptxMaryLouSal1
ABSTRACTION
Personal hygiene and proper food handling could keep bacteria all the way down to small number. Keeping food at its appropriate temperature will prevent bacteria to multiply.
Personal hygiene, keeping food, equipment, and work area clean are some sanitary measures to be followed in preparing food. Unsanitary practices and improper handling of food may lead to food contamination or infection, poisoning and death.
Workers Personal Hygiene
• Do not wear jewelry and accessories before getting
down
to work.
• Keep hands and nails clean.
• Use appropriate work outfit like apron, headbands or hairnet and cozy shoes.
4
• Keep sick persons out of the kitchen.
Proper Hand Washing
Washing is an effective way to avoid pathogens from spreading. Germs are a general term for coronavirus-like microbes and viruses. By touching another person it can spread. You can also get infected if you touch contaminated items or surfaces and then touch your face-mouth, eyes and nose. Family members play a critical role in battling COVID 19 by adoption.
Steps to wash hands:
1. Wash your hands (warm or cold) with clean running water, and apply soap.
2. Rub your hands together to make a lather and clean them well; make sure your hands are scrubbed between your fingers and under your nails.
3. Keep your hands rubbed for at least 20 seconds.
4. Well clean your hands under cold water.
5. Clean air, or use a clean towel to dry your face.
Facilities
• Thoroughly sanitize all laboratory supplies, tools
and utensils before and after use;
• All materials, utensils and appliances should
air dry to prevent dust build-up and corrosion to rust.
• Get garbage disposed of periodically.
5
Practical Ways of Keeping Food Clean
• Food should be prepared with hands clean.
• Do not sneeze or cough while handling food.
• Items drop to the ground should be cleaned thoroughly
before
reusing.
• Store the food in a very clean , dry place to keep it fresh.
• Clean containers, bottles and ingredient-containing bags before opening.
• Enclosed containers should be used for storing
the dry and liquid ingredients. Check for its
safety from time to time.
• Separate fresh vegetables from other foodstuffs before they are stored.
• Keep the food at temperature appropriate between 15 ° C and 52 ° C (60 °
F and 125 ° F) because bacteria will multiply
most quickly. Keep cooking hot until served. 60 ° C or 140 ° F is an appropriate warm-food temperature where bacteria can not grow. Keep
it cold until served. 4 ° C or 40 ° F is an adequate
temperature for cold or refrigerated food.
6
Keeping the Work Laboratory Area Clean
• Maintain the floor area clean and free of waste,
water and grease.
• Cabinets should be kept dry, clean, and tightly
closed to keep the rodents and insects away.
• Check the dishwashing area and clean it where
necessary.
• After using these, clean the tables.
BAKING TOOLS, UTENSILS AND EQUIPMENT IN MAKING BREAD, COOKIES, MUFFINS AND BISCUITS AND THEIR USES
1. Baking wares – are produce
TOOLS, EQUIPMENTS, UTENSILS NEEDED IN PREPARING EGG DISHESPadme Amidala
Any physical item that is used to achieve a goal but is not consumed during this process can be defined as a tool. Informally speaking, it can also be used to describe a specific procedure with a specific purpose as well.
Students, digital devices and success - Andreas Schleicher - 27 May 2024..pptxEduSkills OECD
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This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
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ESC Beyond Borders _From EU to You_ InfoPack general.pdf
TLE10 module 1 edited by verna.docx
1. Name: Grade:10
Grade/Section: ___________________________________________________
Technology and Livelihood Education 10
COOKERY
First Quarter
Content Standard: The learners demonstrate understanding in preparing and cooking egg dishes.
Performance Standard: The learners independently prepare and cook egg dishes.
LO 1. Perform mise en place (TLE_HECK10ED-Ia-1)
After going through this module, you are expected to:
1. Identify tools, utensils and equipment needed in egg preparation.
2. Clean, sanitize, and prepare tools, utensils, and equipment needed in preparing egg dishes.
3. Appreciate the importance of the different tools, utensils and equipment needed in egg preparation.
Directions: Arrange the scrambled letters to form a word that would identify tools, utensils and equipment needed
in egg preparation.
1. ORIGEREFRRAT ________________________
2. LSENSIUT _____________________________
3. NNELCHANKIEF ________________________
4. ESIEV _________________________________
5. LOAERDNC____________________________
MODULE 1 LESSON 1: TOOLS, UTENSILS AND EQUIPMENT NEEDED IN EGG
PREPARATION
What I Know
What’s New
Direction: Find and encircle the words that are related to egg preparation.
2. Tools, Utensils and Equipment Needed in Egg Preparation
Kitchen Tools
CHANNEL KNIFE–a smallhandtoolusedgenerallyindecorativeworks suchas makinggarnishes.
COLANDER – a perforated bowl of varying sizes made of stainless steel, aluminum or plastic, used to drain, wash
or cook ingredients from liquid
OFFSET SPATULA – a broad-bladed implement bent to keep the hand off hot surfaces. It is used for turning and
lifting eggs, pan cakes, and meats on griddles, grills, sheet pans, and the likes and also used to scrape and clean
griddles.
PASTRYBRUSH – a smallimplementusedtobrush the surfaceof unbakedpastriesor cookieswitheggwhite, egg
yolk or glaze.
RUBBERSPATULAORSCRAPER – a broadflexible plastic or rubber scraper, that is rectangular in shape with a
curve on oneside. It is usedto scrapeoff allthe contents of bowls and pans from the sides and fold in beaten eggs
in batter or whipped cream
SIEVE – a screen-typed mesh supported bya round metal frame used for sifting dryingredients like starch and
flour.
SPOONS: SOLID, SLOTTED AND PERFORATED – large stainless spoons holding about 3 ounces used for
mixing, stirring, and serving. Slotted and perforated spoons are large, long-handled spoons with holes in the bowl
used to remove larger solid particles from liquids.
WIRE WHIP OR WHISK – a device with loops of stainless steel wire fastened to a handle. It is used for blending,
mixing, whipping eggs or batter, and for blending gravies, sauces, and soups.
Kitchen Utensils
EGG POACHER – A miniatureBainMariewith an upper dish containing indentations each sized to hold an egg or
contains separate device for poaching.
OMELET PAN –a heavy-based frying usuallyof castironor copper,with roundedslopingsidesusedexclusivelyfor
omelets and never washed after used but cleaned with absorbent paper.
MEASURING CUP-a kitchenutensilusedfor measuring liquid or bulk solid cooking ingredients such as flour and
sugar
MEASURING SPOON -usedto measureanamountof aningredient,eitherliquid or dry, when cooking. Measuring
spoons maybe made of plastic, metal, and other materials.
SAUCE PAN - deep cooking pan with a handle used primarilyfor cooking sauce.
MIXING BOWL - these containers have smooth, rounded interior surfaces with no creases to retain some mixture
and is used for mixing ingredients.
Kitchen Equipment
OVEN - a chamber or compartment used for cooking, baking, heating, or drying.
What is it
3. ELECTRICMIXER -A hand-heldmixerwhichusuallycomeswithvariousattachmentsincludingawhiskattachment
for whisking cream, batters and egg whites, and sugar.
REFRIGERATOR - a kitchen appliance where you store food at a cool temperature.
Cleaning and Sanitizing Tools and Equipment
A cleaning program that is an overall system should be prepared to organize all your cleaning and sanitizing tasks.
The program should also help identify your cleaning needs, setup a master cleaning schedule,selectthe supplies and tools
to use, and train yourselves to make the bestofyour skills.
Cleaning is the removal ofvisible oil while sanitizing means reducing the number ofharmful microorganisms by
using very hotwater or a chemical sanitizing solution. To be effective, cleaning and sanitizing mustbe two-step process.
Surfaces must first be cleaned and rinsed before being sanitized.
Instruction: List the different kitchen utensils, tools, and equipment needed in egg preparation and
classify them according to their categories.
KITCHEN TOOLS KITCHEN UTENSILS KITCHEN EQUIPMENT
Constructa short paragraph abouthowyou cleanandsanitizethe kitchentools,utensils and equipment thatyou have at home.
____________________________________________________________________________________________
__________________________________________________________________________________________________
__________________________________________________________________________________________________
1. REFRIGERATOR__________________________________________________________________________
2. OVEN__________________________________________________________________________________________
_________________________________________________________________________________________________
What I can do
What’s More
What I have Learned
You are learning a lot! The best way to improve skills and get the
proper direction to express your feelings about your learning is to write a self-
reflection. Let’s do it.
In your own opinion, what is the importance of each kitchen equipment in your everyday life? Write your answer on the
space provided.
4. 3. ELECTRIC
MIXER______________________________________________________________________________________________
___________________________________________________________________________________________________
Match Column A with Column B. Write only the letter of the correct answer on the space provided
Prepared by:
___________________________
Verna M. Llamoso
Teacher
A
B
1. Utensilused to measure liquidordry ingredient a. cleaning
2. A hand-heldmixerused forwhiskingcream,battersand eggwhites, andsugar. b. saucepan
3. A tool usedto brushthe surfaceof unbakedpastriesor cookieswithegg white or glaze c. electric mixer
4. Utensil for measuringliquidorbulksolidcookingingredientssuchasflour andsugar d. measuringspoon
5. A utensilused primarilyfor cookingsauce e. colander
6. A utensilused for mixingingredients f. pastry brush
7. A tool usedfor siftingdry ingredientslikestarchand flour g. measuringcup
8. Usedto drain, washor cookingredientsfrom liquid h. sieve
9. Toolusedtoscrapeand cleangriddles i. offset spatula
10. Processof removingfoodand other types of soil from a surface j. eggpoacher
k. wirewhisk
ASSESSMENT
Checked by:
Josie C. Asinas, EdD.
Principal
5. Answer key
WHAT’S NEW
1. REFRIGERATOR
2. UTENSILS
3. CHANNEL KNIFE
4. SIEVE
5. COLANDER
WHAT’S MORE
KITCHENTOOLS KITCHENUTENSILS KITCHENEQUIPMENT
channelknife
colander
offset spatula
pastry brush
rubberspatula/scraper
sieve
spoons
wirewhip/whisk
eggpoacher
omeletpan
measuringcup
measuringspoon
saucepan
mixingbowl
oven
electric mixer
refrigerator
ASSESSMENT
1. b
2. c
3. a
4. a
5. d
6. a
7. b
8. b
9. d
10. a
