Cookery Quarter 2 Module 1 PDF

Quarter 2 – Module 1 Utilize Appropriate Kitchen Tools and Equipment and Paraphernalia Week 1 & 2  Let’s Explore Word shapes: Directions: Identify the pictures of the following kitchen tools and equipment by filling the boxes with letters appropriately....

Quarter 2 – Module 1 Utilize Appropriate Kitchen Tools and Equipment and Paraphernalia Week 1 & 2  Let’s Explore Word shapes: Directions: Identify the pictures of the following kitchen tools and equipment by filling the boxes with letters appropriately. m r p s r e n c Let’s Elaborate Identify Types of Tools, Equipment, and Paraphernalia Cookery Cooking or cookery is the art, technology, science and craft of preparing food for consumption. Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in 3 various types of ovens, reflecting unique environmental, economic and cultural traditions and trends. Kitchen Tools Equipment, and Paraphernalia 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. Materials of kitchen utensils and equipment commonly found 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. Aluminum is the best for all-around use. It is the most popular, lightweight, attractive and less expensive. It also 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. Stainless Steel is 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. Glass is good for baking but not practical on top or surface cooking. Great care is needed to make sure for long shelf life. Cast Iron is sturdy but must be kept seasoned to avoid rust. Salad oil with no salt or shortening can be rub inside and out and dry. Wash with soap (not detergent) before using. 4 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 oven to the dining table. Teflon is 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. Plastic and Hard Rubber are used for cutting and chopping boards, table tops, bowls, trays, garbage pails and canisters. Plastics are greatly durable and cheap but may not last long. KITCHEN UTENSIL is a smallest thing that you can use with your hands, some of them are knife, scissors, fork, spoon, spatula, strainer etc. There is no need of electricity. Cooking Utensils List That Every Kitchen Needs 2. Baster is handy for returning some 1. Bakeware - tins, of the meat or trays, and other poultry juices items placed in the from the pan, oven during baking. back to the food. 5 3. Cans, bottles, 4. Colanders cartoons opener is typically a use to open a food larger bowl tin, preferably with shaped strai a smooth operation, ner, often with and comfortable bigger holes grip and turning knob. 5. Cookware- such 6. Cutting as saucepans and Boards a frying pans, wooden or intended for use on plastic board a stove or range where meats cooktop. and vegetables can be cut. 7. Dredgers are 8. Emery used to shake flour, boards salt, and pepper on /sharpening meat, poultry, and steel – used to fish. sharpen long knives. 9. Flipper use for 10. Funnels turning are used to fill hamburgers and jars, made of other food items various sizes of stainless steel, aluminum, or of plastic 11. Garlic Press is 12.Graters used a kitchen tool to grate, shred, which is specifically slice and designed for the separate foods purpose of pulping such as carrots, garlic for cooking cabbage and cheese. 6 13. Handy Poultry 14. Knives are & Roasting Tools used for cutting, make it easier to lift chopping, a hot roasted slicing etc. turkey or chicken. 15. Kitchen 16. Ladle is Shears Other commonly cutting tools such thought to be a as box cutters are type of spoon just as handy, used for soup, especially for stew, or other opening packages foods. 17. Measuring Cups, Spoons are measuring tools are among the most important items found in any kitchen, since consistently good cooking depends upon accurate measurements. Commonly used measuring tools in the home or in commercial kitchens include following: Measuring Cup for Dry Ingredients is used to measure solids and dry ingredients, such a 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. 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. Scales are used to weigh materials of bigger volumes. Scoops or dippers – used to measure serving of soft foods, such as fillings, ice cream, and mashed potato. Spoons come in variety of sizes, shapes, materials and colors. These are used to measure smaller quantities of ingredient called for in the recipe like: 1tablespoon of butter or ¼ teaspoon of salt. 7 18. Pasta Spoon or 19. Potato Server is use to Masher is used transfer a little or for mashing much cooked pasta cooked to a waiting plate, potatoes, without mess. turnips, carrots or other soft cooked vegetables. 20. Scraper- a 21. Strainer rubber or silicone has usually fine tools to blend or mesh and bowl- scrape the food shaped, good for from the bowl; rinsing a pint of metal, silicone or berries or plastic egg turners draining pasta. or flippers 22. Seafood 23. Tongs are Serving Tools used to easily make the task of grab and removing the shell transfer larger much easier. food items, poultry or meat portions to a serving platter, to a hot skillet or deep fryer, or to a plate. 24. Two-tine fork 25.Vegetable is used to hold /Fruit peeler is meats while slicing, used to scrape and to turn solid vegetables, such pieces of meat while as carrots and browning or potatoes and to cooking. Made of peel fruits. stainless steel and with heat-proof handle. 8 26. Whisks 27. Wooden are used for beating Spoons or whipping eggs or are used for batter, and for creaming, stirring, blending gravies, and mixing. They sauces, and soups. should be made of hard wood. KITCHEN EQUIPMENT are more complicated tools. They may refer to a small electrical appliances or large power operated appliances. 1. Blender is used an electric culinary grinding and mixing appliance, consisting of a container with propellerlike blades at the bottom that are whirled by a high-speed motor to purée, chop, or mix foods. 2. Coffeemakers or coffee machines are cooking appliances used to brew coffee. 3. Deep Fryer is used to submerge food in hot fat, most commonly oil. 4. Griddle is a cooking device consisting of a broad flat surface heated by gas, electricity, wood, or coal, with both residential and commercial applications. 9 5. Meat slicer, also called a slicing machine, deli slicer or simply a slicer, is a tool used in butcher shops or food establishments to slice meats, sausages, cheeses and other deli products. 6. 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 cooked or heated quickly in microwave ovens 7. Ovens are chamber or compartment, as in a stove, for baking, roasting, heating, drying, etc. 8. Range is a combination of stove tops and oven used to cook large amount of food item. 9. Refrigerators/Freezers Basically, refrigerator or freezer is an insulated box, equipped with refrigeration unit and a control to maintain the proper inside temperature for food storage 10 Activity 1.2 Directions: Identify the material of the given tools below. Select your answer in the word bank. More than one answer is possible. Write your answer on a separate sheet of paper. Affix your signature and take a picture then send to your teacher’s social media account. aluminum glass teflon cast iron stainless steel ceramic plastic /rubber 1. Bakeware 4. Baster 2. Funnel 5. Measuring cup for dry ingredients 3. Colander Let’s Remember Direction: Answer briefly the following: 1. Three things I have learned from this lesson are: a. b. c. 2. The importance of knowing the functions and uses of tools and equipment is/are____________________________________________________________________ ________________________________________________________________. 12  Let’s Apply Directions: Identify the following kitchen equipment and write down each purpose in food preparation. Write your answer on the space provided. Affix your signature and take a picture then send to your teacher’s social media account. EQUIPMENT NAME PURPOSE 1. 2. 3. 4. 5. Let’s Evaluate Directions:. Read and understand the statements. Write the letter of the correct answer on a separate sheet of paper. Affix your signature and take a picture then send to your teacher’s social media account. _____1. It is the most popular material used for tools and equipment, but is more expensive. 13 ___9. It is the most basic cleaning tool you should have in your kitchen. A.Plastic Scraper B.Non-or Lightly Abrasive Scrubbing Pads C.Steel Wool D.Scrub Brush ___10. It is a machine used for cleaning dishware and cutlery automatically. A. Dishwasher B. Washing Machine C. Waste Container D. Mop Week 2 Classify the types of appropriate cleaning tools and equipment based on their uses. Cooking regularly can often result in a messy kitchen—splatters of sauce here, pots and pans with crusty bottoms there, a full dishwasher and a sink that’s starting to fill up, too. But with the right tools and equipment, you can make your cleanup a little bit easier Let’s Recall Directions: Identify and write the names of the following kitchen tools and equipment below: 16  Scrub Brush The most basic cleaning tool you should have in your kitchen. Steel Wool It is used for heavy duty scrubbing such as stovetop grates and inside the oven but one must take extra careful because it’s very abrasive and will scratch certain surface. Equipment Dishwasher - is a machine for cleaning dishware and cutlery automatically. A mix of water and dishwasher detergent is pumped to one or more rotating spray arms, blasting the dishes with the cleaning mixture. Waste Container -It is a container usually made out of plastic or metal that is used for temporarily storing waste. Let’s Dig In Activity #1 Directions: Match the function/uses in Column A to the cleaning tools and equipment in column B. Write only the letter of the correct answer. Affix your signature and take a picture then send to your teacher’s social media account Column A Column B ___1. It is used for wiping down counters and tables. A. Dishwasher ___2. A mix of water and dishwasher detergent is pumped to B. Steel Wool one or more rotating spray arms, blasting the dishes C. Kitchen with the cleaning mixture. Sponge ___3. The most basic cleaning tool you should have in D. Dish Cloth your kitchen. 19 ___4. One must take extra careful because it’s very E. Waste abrasive and will scratch certain surface. Container ___5. It’s used for washing or cleaning. F. Scrub Brush Activity #2 Directions: Name the following kitchen cleaning tools and equipment. Write your answer on the space provided. Affix your signature and take a picture then send to your teacher’s social media account Let’s Remember. >Always use proper cleaning tools and equipment to prevent kitchen implements from scratches or any damages. >Wash kitchen implements thoroughly using appropriate detergent or cleaning agents to prevent contamination. >As often as possible clean and sanitize your kitchen. 20  COOKERY Maintaining Appropriate Kitchen Tools, Equipment and 7 Paraphernalia Technology MODULEand 3 Livelihood Education (Cookery) Department of Education Republic of the Philippines  CLEANING AND SANITIZING Cleaning and sanitizing may be the most important aspect of a sanitation program. Improperly cleaned and sanitized areas allow harmful microorganisms to be transferred from one food to another food. Cleaning is the process of removing unwanted smell, dust, dirt, or stains from surfaces. Cleaning is done with a cleaning agent that removes food, soil, or other substances on a food-contact surface. A food-contact surface is the surface of equipment or utensil that food normally comes into contact. When using cleaning agents, the label must be checked if the product can be used and does not leave unsafe residue on the food-contact surface. Cleaning agents are divided into four categories: 1. Detergents are used to wash tableware, surfaces, and equipment. Detergents can penetrate soil quickly and soften it. Examples include liquid and paste dishwashing detergents. 2. Solvent cleaners are used on surfaces where grease has burned on. Solvent cleaners are often called degreasers. Ovens, grills and range top are examples of areas that need frequent degreasing. 3. Acid cleaners are used in removing mineral deposits and other soils that detergents cannot remove. These cleaners are often used to remove dirt and stain in ware washing machines and steam tables. 5 4. Abrasive cleaners are used to remove heavy collected soil that is difficult to remove with detergents. Some abrasive cleaners also disinfect. Sanitizing is the process of removing harmful bacteria using heat and water, or chemicals, or a combination of both. The term sanitary refers to the state of a food contact surface or utensil where it does not contain microorganisms at a level that would permit the transmission of infectious disease or compromise food safety. Sanitizers are substances capable of destroying microorganisms including those bacteria that cause food poisoning and other diseases. Sanitizing Methods 1. Heat. There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air. Hot water is the most common method used in restaurants. If hot water is used in the third compartment of a threecompartment sink, it must be at least 171°F (77°C). If a high- temperature ware washing machine is used to sanitize cleaned dishes, the final sanitizing rinse must be at least 180°F (82°C). For stationary rack, single temperature machines, it must be at least 165°F (74°C). Cleaned items must be exposed to these temperatures for at least 30 seconds. 6 Lesson DISHWASHING METHODS 2 TLE_HECK7/8MT-0b-2 What’s New Directions: The picture below shows unwashed dirty dishes. If you were asked to wash them from lightly to heavily soiled dishes. What would be your first and last dish to wash? Number your answer from 1 to 5. Write your answer in your TLE Cookery activity notebook. Soup bowl spoon fork cup plate What is It A. Three Sink Dishwashing Method 1. Scrape food from utensils and pots. 2. Wash in clean, hot, soapy water. 3. Rinse in clean water not lower than 43 degree Celsius (110 degree Fahrenheit). 4. Sanitize in clean hot water at least 77 degree Celsius (170 degree Fahrenheit for 45 seconds. 5. Air Dry on a corrosion resistant draining rack. 9  The Three Sink Dishwashing Method Note: For sanitizing procedure, follow the recommended chemical solution of using chlorine, quaternary ammonium and iodine. B. Cleaning Dishes and Kitchen Utensils by Hand 1. Remove any leftover food from your plates into the trash or garbage disposal. Tip: Don”t pour any grease down your drain since it could solidify and clog your pipes. 10 2. Fill your sink halfway with hot water and pour 1 tbsp. (15 ml) of dish soap. 3. Work from lightly to heavily soiled dishes. Start by cleaning drinking glasses then move onto cleaning your plates and bowls. Lastly, soak and clean any pots, pans, or other cookware. 4. Wash your dishes underwater with a sponge or dishcloth. Keep the dishes underwater as you scrub them to loosen any stuck-on food. 5. Rinse off the soap with clean hot water. After you wash a dish, rinse it underneath the hottest water you can handle until the suds are gone. 6. Let the dishes dry in a rack or on a clean towel. Set the dishes inside of a drying rack on your counter. If you don’t have a drying rack, set the dishes upside-down on a clean towel so they have a chance to dry. 11 C. Cleaning Dishes and Kitchen Tools Using Dishwasher Machine 1. Remove leftover food on your plates. Try to remove as much as you can so it doesn’t clog your dishwasher. After you scrape the food from the dishes, rinse them in the sink to remove any smaller pieces that still may be stucked. 2. Put cups, plastics, and bowls on the top shelf of your dishwasher. Make sure all of your dishes are dishwasher-safe, or else they may melt or get destroyed when you run a cleaning cycle. 3. Load plates and cookware on the bottom rack. Keep large flat pans on the sides or the back of the bottom rack so it doesn’t block the detergent compartment. Stand your plates on end so the dirty side faces the water sprayer. 4. Put the silverware into the compartment on the bottom rack or door. Make sure the handles of your silverware are at the bottom of the compartment so the dirty parts get cleaned. Leave space in between each utensil so the water can get in between the surfaces. 5. Fill the designated compartment with a detergent made for use in a dishwasher. Avoid using liquid dish soap since it will leave foamy residue on your dishes. 12 6. Turn on the dishwasher. Close the dishwasher door, select the cycle you want to run, and press start. Let the dishwasher run until it’s completed. Note: Set your dishwasher in normal cycle if you are doing a regular wash. Set your dishwasher in delicate cycle if your dishes are lightly soiled or if you have glassware in your dishwasher. Set your dishwasher in heavy duty cycle if you’re cleaning pots and pans. What’s More Directions: Copy and fill in the appropriate procedure or description to complete the diagram below. Write your answer in your TLE Cookery activity notebook. Dishwashing Procedure: The Three Sink Method 1. ______ Sink 2 2. ______ s 3._______ SANITIZE WASH Remove food Use clean from utensils water not and pots. lower than 4. _______ 43°C Activity 2 Matching Type Directions: Match the procedure in Column A with the pictures in Column B. Write the letter only. Do the activity in your TLE Cookery activity notebook. 13 7/8 TLE-Cookery Quarter 1 – Module 3: Mensuration and Calculations  Lesson Mensuration and 1 Calculations Do you love cooking? Or do you just love eating food? Have you ever experienced tasting your favorite dish which turned out to be bland or too salty? Most of the time, too much sweetness and saltiness of the food is caused by putting inaccurate measurements of ingredients. Measuring and calculating ingredients are essential parts of the cooking process. It is important that you measure ingredients accurately using appropriate measuring tools required by the recipe in order to meet the success of the food products. What’s In Directions: Identify the appropriate measuring tool for the following ingredients. Choose your answer from the box. measuring cup measuring spoon measuring glass 1. flour- 6. sugar- 2. vanilla- 7. water- 3. milk- 8. salt- 4. baking powder- 9. soy sauce- 5. butter- 10. cooking oil- Notes to the Teacher This module is preparing students to be familiarize in measuring and calculating ingredients creatively and accurately required in recipes.  What’s New Have you eaten Adobo before? Read and analyze the recipe of the featured dish below. What are the measurements used? Are you familiar with these measurements? Pork Adobo Recipe Cooking Time: 40 minutes Servings: Serves 8-10 people Ingredients: 2 kg pork belly 2 tablespoons garlic minced or crushed 5 pieces dried bay leaves 4 tablespoons vinegar 1/2 cup soy sauce 1 tablespoon peppercorn 2 cups water salt to taste Procedure: 1. Heat oil in pan and saute garlic. 2. Add pork and sear on all sides. 3. Pour in vinegar, soy sauce and water. Add bay leaves, peppercorn. Bring to a boil over high heat then reduce heat to simmer. Continue to simmer for 20 mins. 4. Remove pork pieces from sauce and fry in another pan until nicely browned. 5. Put back fried pork pieces into sauce. Add sugar and let simmer again for another 10 minutes or until sauce has thickened. Serve warm.  What I Have Learned Directions: Give the equivalent conversion of the following measurements. 1. ¼ cup = 60 ml. 1/3 cup = __ ml. 2. 1 oz. = 30 g. 1 ½ oz. = __ g. 3. ¼ inch. = 5 mm. ¾ inch. = __ mm. 4. 1 tsp. = 5 ml. ¼ tsp. = __ ml. 5. 250°F = 120°C 125°F = ___°C  What I Can Do Directions: List on your notebook the different ingredients substitution and measurements that you or your family use at home while preparing food. Ingredient Substitution 7/8 TLE-Cookery Quarter 1 – Module 4 Calculation of Cost of Production 5. ITEM – LECHON KAWALI 395.00 _________ –– 280.00 Purchase Cost 115.00 _________ What is It Food costing is important to know as it has a direct effect on the profitability of a restaurant. It is the cost of your ingredients and does not include other costs, such as labor and overheads. Food costing is an essential tool in determining whether food costs targets are being met. What are the principles of costing? The cost principle is an accounting principle that requires assets, liabilities, and equity investments to be recorded on financial records at their original cost. To determine food costs is to take the raw food cost of the item and divide it by the desired food cost percentage to get the final price. First, you have to know the cost of every ingredient in your recipe from the olive oil and salt to the meat. The food cost analysis is the first step in creating a restaurant budget, and its value cannot be understated. When created properly, a food cost analysis can act as an ongoing tool to monitor your business costs so you can charge your guest appropriately to ensure you hit your profit margins. Calculate standard portion costs Calculate APQ (as purchased quantity) ingredient amounts for both costing and food ordering purposes. Calculate yield and waste percentages (for both trimming and cooking losses). Determine edible portion cost (EPC) or “true cost” of recipe ingredients and menu items. What affects food cost? There are many possible situations that can cause food cost to rise. Some are external factors, like the general cost of buying ingredients. Others may be internal, such as waste in the restaurant kitchen or employee theft. Shrinking profits may be a sign that your food cost is out of line. 5  What I Can Do Directions: Write the percentage markup of the following items based on purchase cost. Selling Price Purchase Cost Percentage Markup 20.00 17.00 1. 12.00 9.00 2. 24.00 18.00 3. 7.00 5.00 4. 35.00 28.00 5. 89.00 60.00 6. 1050.00 850.00 7. 580.00 420.00 8. 3000.00 2500.00 9. 2195.00 1885.00 10. 10  Assessment Directions: Compute the total purchase cost and give a 25% mark up to determine the selling price of your product. Yield = 12 servings Selling Items Unit Cost Total Cost Peso Mark Price/Serving 2 kg ground 250.00/kilo pork 90.00/kilo 2 pcs. of onion 12 pcs/kilo 45.00/kilo 1 head of garlic 18 pcs./kilo 4 pcs. 140.00/kilo medium carrots 8 pcs./kilo 1.00/pack 1 tsp. pepper ½ tsp./pack 11  COOKERY Importance of Occupational Health and 7 Safety Procedures Technology and Livelihood MODULE 7 Education COOKERY Module 6 Department of Education Republic of the Philippines 1  What I Need to Know In a workplace there is a need to observe safety to avoid accidents. In this module you will learn the importance of occupational health and safety procedures which covers the knowledge, skills and attitude in Identifying the importance of occupational health and safety to prevent injuries, illness, contaminations and improper hygiene. It includes applying and reporting health and safety hazards, conducting work safely, maintaining and improving safety in the workplace. After reading this module the learner is expected to recognize the importance of occupational health and safety procedures. What I Know Let us determine how much you already know! Take this test. Directions: Answer the questions by writing the letter of the correct answer in your TLE Cookery activity notebook. 1. Which of the following CANNOT cause an accident? A. People themselves B. Organized work area C. Defective tools and equipment D. Unsafe environment 2. The following are the common safe work practices EXCEPT one. A. always look out for hazards. B. smoke in the working areas C. keep your work area clean and tidy. D. enter and leave the workplace using proper routes. 7  Words - Description 1. LANOITAPUCCO - deals with understanding the causes of accidents at work and ways to prevent YTEFAS unsafe act and unsafe conditions in any workplace. 2. YRUJNI - an instance of being injured. 3. YTEFAS - freedom from danger, risk on injury 4. PEP - Personal Protective Equipment 5. NEHCTIK - a room or area where food is prepared and cooked. What I Have Learned Directions. Write S if the statement is SAFE and US if the statement is UNSAFE for occupational health and safety procedures. Write your answer in your TLE Cookery activity notebook. _____ 1. Keep your mind on your work. _____ 2. Tie back long hair. _____ 3. Remove jewelries when working with food. _____ 4. Use electric appliances with wet hands. _____ 5. Wipe up spills on the floor immediately. _____ 6. Use spoon in tasting food during cooking. _____ 7. Keep your working area unclean. _____ 8. Do proper garbage disposal in the kitchen. _____ 9. Donno’t wash your hands before cooking. _____ 10. Jewelries must be worn during cooking. What I Can Do 16 Directions: Make a drawing which shows safety in the workplace especially in the kitchen. Place your output in your TLE Cookery activity notebook. SCORING RUBRIC: (5) (4) (3) Poor color (2) Creativity and Quality of or image Overall originality are highly quality appearance of the artistic observed drawing composition and overall design 17