The document discusses various cleaning equipment and supplies needed to thoroughly clean public areas like hotels, including floor cleaning equipment like vacuums and extractors, floor cleaning tools like mops and squeegees, and other tools like roomboy carts, caddy boxes, scouring pads, and dusting cloths. Proper cleaning requires the right equipment, tools, and supplies to sanitize surfaces and protect occupants from possible disease.
COMMERCIAL COOKING (complete instructional material) By: Mary Krystle Dawn D....Mary Krystle Dawn Sulleza
COMMERCIAL COOKING (complete instructional material) By: Mary Krystle Dawn D. Sulleza, (TECHNOLOGY AND LIVELIHOOD EDUCATION, SENIOR HIGH SCHOOL EDUCATION, K-12)
COMMERCIAL COOKING (complete instructional material) By: Mary Krystle Dawn D....Mary Krystle Dawn Sulleza
COMMERCIAL COOKING (complete instructional material) By: Mary Krystle Dawn D. Sulleza, (TECHNOLOGY AND LIVELIHOOD EDUCATION, SENIOR HIGH SCHOOL EDUCATION, K-12)
Cookery 9 Lesson 1: Cleaning and Maintaining Kitchen Tools, Equipment and Pre...Benandro Palor
LEARNING OUTCOMES:
* Identify the equipment and utensils that may require cleaning and sanitizing
* Value the importance of cleaning and sanitizing equipment and utensils
* Clean and sanitize kitchen tools and equipment
This Lesson includes:
* Cleaning and Sanitizing Kitchen Tools and Equipment
* Types of Chemicals Used in Cleaning and Sanitizing Tools and Equipment
* Sanitizing
A kitchen utensil is a small hand held tool used for food preparation. ... Some utensils are both kitchen utensils and eating utensils. Cutlery (i.e. knives and other cutting implements) can be used for both food preparation in a kitchen and as eating utensils when dining.
Cookery 7/8 Lesson 1: Basic Kitchen Tools and EquipmentBenandro Palor
CONTENT STANDARD
* Identify kitchen tools and equipment based on their uses
* Use kitchen tools and equipment in accordance to their function
* Kitchen Tools
* Types of Kitchen Knives
* Kitchen Equipment
Cookery 7/8 Lesson 2: Maintenance of Tools and EquipmentBenandro Palor
This Lesson Includes:
* Types of Cleaning Agent for Cleaning and Sanitizing Equipment and Utensils
* Steps in the Cleaning Process
* Methods for the Final Sanitization
* How to Clean and Store Cooking Tools and Equipment
* Steps to an Orderly Kitchen
Cookery 9 Lesson 1: Cleaning and Maintaining Kitchen Tools, Equipment and Pre...Benandro Palor
LEARNING OUTCOMES:
* Identify the equipment and utensils that may require cleaning and sanitizing
* Value the importance of cleaning and sanitizing equipment and utensils
* Clean and sanitize kitchen tools and equipment
This Lesson includes:
* Cleaning and Sanitizing Kitchen Tools and Equipment
* Types of Chemicals Used in Cleaning and Sanitizing Tools and Equipment
* Sanitizing
A kitchen utensil is a small hand held tool used for food preparation. ... Some utensils are both kitchen utensils and eating utensils. Cutlery (i.e. knives and other cutting implements) can be used for both food preparation in a kitchen and as eating utensils when dining.
Cookery 7/8 Lesson 1: Basic Kitchen Tools and EquipmentBenandro Palor
CONTENT STANDARD
* Identify kitchen tools and equipment based on their uses
* Use kitchen tools and equipment in accordance to their function
* Kitchen Tools
* Types of Kitchen Knives
* Kitchen Equipment
Cookery 7/8 Lesson 2: Maintenance of Tools and EquipmentBenandro Palor
This Lesson Includes:
* Types of Cleaning Agent for Cleaning and Sanitizing Equipment and Utensils
* Steps in the Cleaning Process
* Methods for the Final Sanitization
* How to Clean and Store Cooking Tools and Equipment
* Steps to an Orderly Kitchen
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
Introduction to AI for Nonprofits with Tapp NetworkTechSoup
Dive into the world of AI! Experts Jon Hill and Tareq Monaur will guide you through AI's role in enhancing nonprofit websites and basic marketing strategies, making it easy to understand and apply.
Francesca Gottschalk - How can education support child empowerment.pptxEduSkills OECD
Francesca Gottschalk from the OECD’s Centre for Educational Research and Innovation presents at the Ask an Expert Webinar: How can education support child empowerment?
Biological screening of herbal drugs: Introduction and Need for
Phyto-Pharmacological Screening, New Strategies for evaluating
Natural Products, In vitro evaluation techniques for Antioxidants, Antimicrobial and Anticancer drugs. In vivo evaluation techniques
for Anti-inflammatory, Antiulcer, Anticancer, Wound healing, Antidiabetic, Hepatoprotective, Cardio protective, Diuretics and
Antifertility, Toxicity studies as per OECD guidelines
Model Attribute Check Company Auto PropertyCeline George
In Odoo, the multi-company feature allows you to manage multiple companies within a single Odoo database instance. Each company can have its own configurations while still sharing common resources such as products, customers, and suppliers.
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
12. Materials of Kitchen utensils and
equipment commonly found in the kitchen
Any cook should be familiar with the correct utensils, devices and
equipment in the kitchen. It is important to consider several things and
not only the price when buying them. The job of cooking requires
specific tools, utensils, and equipment for proper and efficient
preparation of food. Each piece has been designed to accomplish a
specific job in the kitchen.
The tools, utensils and equipment are made of different materials,
each having certain advantages and disadvantages. The following lists
are materials of kitchen utensils and equipment commonly found in the
kitchen.
13. Aluminum
is the best for all-around use. It is the
most popular, lightweight, attractive
and less expensive. It requires care to
keep it shiny and clean. Much more, it
gives even heat distribution no matter
what heat temperature you have. It is
available in sheet or cast aluminum.
Since it is a soft metal, the lighter
gauges will dent and scratch easily,
making the utensil unusable.
Aluminum turns dark when used with
alkalis, such as potatoes, beets, carrots
and other vegetables. Acid vegetables
like tomatoes will brighten it.
14. Stainless Steel
• the most popular material used
for tools and equipment, but is
more expensive. It is easier to
clean and shine and will not
wear out as soon as aluminum.
Choose those with copper,
aluminum or laminated steel
bottoms to spread heat and
keep the pot from getting heat
dark spots. Stainless steel
utensils maybe bought in many
gauges from light to heavy.
15. Glass
• good for baking
but not practical
on top or surface
cooking. Great
care is needed to
make sure for
long shelf life.
16. Cast Iron
sturdy but must be
kept seasoned to
avoid rust. Salad oil
with no salt or
shortening can be rub
inside and out and
dry.
17. Ceramic and Heat-proof Glass
• is used especially for baking
dishes, casseroles, and
measuring cups. Glass and
ceramic conduct the heat
slowly and evenly. Many of
these baking dishes are
decorated and can go from
stove or even to the dining
table.
18. Teflon
• a special coating applied to the
inside of some aluminum or
steel pots and pans. It helps
food from not sticking to the
pan. It is easier to wash and
clean, however, take care not to
scratch the Teflon coating with
sharp instrument such as knife
or fork. Use wooden or plastic
spatula to turn or mix food
inside.
19. Plastic and Hard Rubber
are used for cutting and
chopping boards, table tops,
bowls, trays, garbage pails
and canisters. They are
much less dulling to knives
than metal and more
sanitary than wood. Plastic
are greatly durable and
cheap but may not last long.
20.
21. Baster & Baster Brush
• handy for returning some of the meat
or poultry juices from the pan, back to
the food. Basting brushes can be used
for the same purpose, but they are
also convenient for buttering the tops
of breads and baked goods after they
come out of the oven.
sometimes called a baster, is a tube
attached to a rubber bulb used to suck
up and squirt cooking liquid from a pan
onto roasting meat turkeyor poultry,
thus moistening it.
22. Cans, bottles, cartons opener
use to open a food
tin, preferably with a
smooth operation,
and comfortable grip
and turning knob.
32. Handy Poultry & Roasting
Tools
make it easier to
lift a hot roasted
turkey from the
roaster to the
serving platter,
without it falling
apart.
33. Kitchen Shears
are practical for opening
food packages, cutting tape
or string to package foods or
simply to remove labels or
tags from items. Other
cutting tools such as box
cutters are just as handy,
especially for opening
packages.
34. Potato Masher
•used for mashing
cooked potatoes,
turnips, carrots or
other soft cooked
vegetables.
35. Scraper
• a rubber or
silicone tools to
blend or scrape the
food from the
bowl; metal,
silicone or plastic
egg turners or
flippers.
36. Spatula
• used to level off
ingredients when
measuring and to
spread frostings and
sandwich fillings.
37. Vegetable Peeler
used to scrape
vegetables such as
carrots and potatoes
and to peel fruits.
The best ones are
made of stainless
steel with sharp
double blade that
swivels
38.
39. Kitchen Knives
•often referred to as cook’s
or chef’s tools, knives are a
must for all types of kitchen
tasks, from peeling an onion
and slicing carrots, to
carving a roast or turkey.
40.
41. used to section raw
meat, poultry, and fish. It
can be used as a cleaver
to separate small joint or
to cut bones. Butcher
knives are made with
heavy blade with a saber
or flat grind.
42. used to chop, dice,
or mince food.
Heavy knives have
saber or flat grind.
47. •used to core, peel,
section fruits and
vegetables. Blades
are short, concave
with hollow ground.
48.
49. Measuring Cups, Spoons are among the most important
items found in any kitchen, since consistently good cooking
depends upon accurate measurements. Measuring tools
should be standardized. Measuring cups and spoons are also
in the home kitchen. Scales are used to weigh materials of
bigger volumes. These are delicate and precision
instruments that must be handled carefully and are more
dependable in terms of accuracy.
50. Measuring Cup for Dry Ingredients
is used to measure solids and dry
ingredients such as flour, fat and
sugar. It is commonly made of
aluminum or stainless material.
Sizes range from 1, ½, ¾, and ¼
(nested cups) to one gallon. There
are cups made of plastic and come
in different colors, but could only
be used for cold ingredients. They
could warp, causing inaccurate
measure.
51. Measuring Cup for
Liquid Ingredients
• commonly made up of heat-
proof glass and transparent so
that liquid can be seen.
Quantity of measure of liquid
ingredient is different in a dry
measuring cup
53. Scoop or Dippers
• used to measure serving of soft
foods such as fillings, ice cream,
and mashed potato.
54. Measuring Spoons
come in variety of
sizes, shapes,
materials and colors.
These are used to
measure smaller
quantities of
ingredients called
for in the recipe like:
1 tablespoon of
butter or ¼
teaspoon of salt.
55. Household Scales
are used to weigh
large quantity of
ingredients in kilos,
commonly in rice,
flour, sugar, legumes
or vegetables and
meat up to 25
pounds.
56. Temperature
Scales
• used to measure heat intensity.
Different thermometers are used
for different purposes in food
preparation – for meat, candy or
deep-fat frying. Other small
thermometers are hanged or
stand in ovens or refrigerators to
check the accuracy of the
equipment’s thermostat.
57.
58. Rotary Egg Beater
• used for beating small amount
of eggs or batter. The beaters
should be made up of stainless
steel, and gear driven for ease in
rotating.
59. Whisks for Blending and Mixing
• used for whipping eggs or
batter, and for blending
gravies, sauces, and
soups. The beaters are
made of looped steel
piano wires which are
twisted together to form
the handle.
60. Wooden
Spoons
• continued to be kitchen
essentials because of
their usefulness for
creaming, stirring and
mixing. They should be
made of hard wood.
61. PASS IT ON, THEN Tell me something.
Cookery will help you learn the basic knowledge one has to
acquire in cooking. Let’s begin by answering the following
questions.
1. What is your favorite Filipino dish? _________
2. Do you know how to cook your favorite dish? ________
3. What are the tools or equipment used in making this dish?
62.
63. Pasta Spoon or
Server
• used to transfer a little or much
cooked pasta to a waiting plate,
without mess. Pasta spoons are
best used with spaghetti-style or
other long pasta noodles; you
can use a large slotted serving
spoon for short pastas.
64. Seafood Serving Tools
make the task of cleaning seafood
and removing the shell much
easier. For cooking seafood,
utensils will vary depending on
what you are cooking.
66. Serving Tongs
enables you to more easily grab
and transfer larger food items,
poultry or meat portions to a
serving platter, to a hot skillet or
deep fryer, or to a plate. It gives
you a better grip and the longer
the tongs, the better especially
when used with a deep fryer, a
large stock pot or at the barbecue.
67. Soup Ladle
used for serving soup or stews,
but can also be used for gravy,
dessert sauces or other foods. A
soup ladle also works well to
remove or skim off fat from soups
and stews.
68. Spoons
are solid, slotted or
perforated. Made of
stainless steel or
plastic, the solid ones
are used to spoon
liquids over foods and
to lift foods, including
the liquid out of the
pot.
69. Two-tine Fork
used to hold meats while slicing, and to turn
solid pieces of meat while browning or cooking
made of stainless steel and with heat-proof
handle.
70. PASS IT ON, THEN Tell me something.
Cookery will help you learn the basic knowledge one has to
acquire in cooking. Let’s begin by answering the following
questions.
1. What is your favorite Filipino dish? _________
2. Do you know how to cook your favorite dish? ________
3. What are the tools or equipment used in making this dish?
71. More complicated tools are called equipment.
They may refer to a small electrical appliance
such as mixer, or a large, expensive, power-
operated appliance such as range or a
refrigerator.
72. Refrigerator and Freezers
are necessary in preventing bacterial
infections from foods. Most
refrigerators have special
compartment for meat, fruits and
vegetables to keep the moisture
content of each type of food. Butter
compartment holds butter
separately to prevent food odors
from spoiling its flavor. Basically,
refrigerator or freezer is an insulated
box, equipped with refrigeration unit
and a control to maintain the proper
inside temperature for food storage.
73. Auxilliary
Equipment
like griddles, tilting skillets,
broilers/grills, steamers, coffee
makers, deep-fat fryers, wok,
crockery, cutting equipment (meat
slicer, food choppers, grinders)
mixer and bowls, pots and pans
are utilized most commonly in big
food establishments, some with
specialized uses and some are
optional.
74. Microwave Ovens
have greatly increased
their use in the food
industry. Foods can be
prepared ahead of time,
frozen or refrigerated
during the slack periods,
and coked or heated
quickly in microwave
ovens.
80. CHARADES
THE GROUP WILL CHOOSE 2 person FROM THE GROUP TO RE-ENACT
THE WORDS. EACH GROUP WILL HAVE 3 WORDS THAT THEY HAVE TO
GUESS IN 2 MINUTES. THE GROUP WHO WILL HAVE THE HIGHEST
POINT OR GETS THE SHORTEST TIME GUESSING WILL BE THE WINNER.
83. Cleaning Equipment and Supplies
Good Housekeeping in public areas, be it hotel or
building requires very thorough cleaning. With a
clean and sanitized environment, house guests
and occupants are protected from possible
diseases.
For a thorough cleaning, the establishment must
be equipped with appropriate cleaning and
sanitizing equipment, tools and supplies.
88. Hydro-Vacuum Cleaner
This is called an “all
purpose vacuum” as it
is used for both dry and
wet surfaces and also
for absorbing water in
flooded or wet surface.
89. Carpet Extractor
This extractor is used
when the carpet is
heavily soiled. It
penetrates into the
inner surfaces of the
carpet and removes
embedded soil or dirt.
90. Carpet Dryer
To be used for drying
carpet after after
extraction. It expedites
drying by about 50%.
93. Mop Wringer
Used to wring and flush
out excess water in the
mop during damp
mopping.
94. Floor/Window Squeegee
This is needed to remove
excessive water from the
surface and corners. It
also speeds up the drying
process.
95. Soft Broom and Stick Broom
Soft broom is for fine and
flat surfaces like vinyl
and wood. Stick broom is
ideal for rough surfaces
like grounds.
96. Dust Mop
To be used to dust mop
the floor during follow
up cleaning.
97. Caution Sign
Warning sign to alert
people that the floor is
wet and slippery and
they should not step on
it. It is a tool for the
prevention of slips and
injuries.
101. Scouring Pads
Should not be used for
painted surfaces,
mirrors and glass
panels, nor with
scouring powder.
Always make sure the
pads are wet before
using them.
102. Dusting Cloths
This is used for dusting
wooden furniture.
Make sure the cloths are
clean; otherwise the
dusty cloth will merely
rub the dust unto the
surfaces beding dusted.
103. Cleaning Towels
It is used for drying
bathroom walls and floor
tiles after they are
cleaned.
118. Trash Receptacles with Plastic Liners
The receptacles is for
the disposal of trash.
The plastic liner helps to
capture soil moisture, as
well as germs and fungi
that would embedded
into the lining of the
trash can.
122. Emulsion Wax
This is buffable wax
used for resilient floors
like vinyl, linoleum, and
rubber tile. It can also
used for concrete floors
and marble.
130. Chemicals for Cleaning Furniture, Fixtures,
Other Areas.
• Wood Polish
• Disinfectants like Lysol, used with a sprayer
• Metal Polish
• Air Freshener
• Muriatic Acid
• Lacquer or Paint Thinner
134. Let’s do it!
Now let’s evaluate your level of mastery in achieving
learning goals. Ready go!
Directions: Share what you have learned in this lesson.
Demonstrate the proper use of 5 kitchen utensils while
preparing and cooking your meal and 5 cleaning tools
while cleaning your kitchen
PERFORMANCE TASK