POINTERS-TO-REVIEW.pdf

REVIEWER IN TLE FIRST QUARTER I. PECS (Personal Entrepreneurial competencies) Hardworking: One of the important characteristics of a good entrepreneur is hardworking. This means habitually working diligently for a long period of time. Hardworking people keep on improving their performance...

REVIEWER IN TLE FIRST QUARTER I. PECS (Personal Entrepreneurial competencies) Hardworking: One of the important characteristics of a good entrepreneur is hardworking. This means habitually working diligently for a long period of time. Hardworking people keep on improving their performance to produce good products and/or provide good services. Self-confidence: Entrepreneurs have confidence in one‘s ability and own judgment. They exhibit self-confidence in order to cope with all the risks of operating their own business. Discipline: Successful entrepreneurs always stick on the plan and fight the temptation to do what is unimportant. Committed: A good entrepreneur accepts full responsibility of everything in his/her business. He/she gives full commitment and solid dedication to make the business successful. Ability to accept change: Nothing is permanent but change. Change occurs frequently. When you own a business, you should cope-up and thrive on changes. Capitalize on positive changes to make your business grow. Creative: An entrepreneur should be creative and innovative to stay in the business and in order to have an edge over the other competitors. Has the Initiative: An entrepreneur takes the initiative. You must put yourself in a position where you are responsible for the failure or success of your business. Profit-Oriented: An entrepreneur enters into the world of business to generate profit or additional income. This shall become the bread and butter for you and for your family as well. Therefore, you must see to it that the business can generate income. Listed below are the important skills of a successful entrepreneur: Planner: Planning is strategic thinking and setting of goals to achieve objectives by carefully maximizing all the available resources. A good entrepreneur develops and applies step-by-step plans to realize goals. A good entrepreneur knows that planning is an effective skill only when combined with action. People Skills: It‘s a very important skill in order to be successful in any kind of business. People skills refer to effective and efficient communication and relation to people working in and out of yourbusiness. In day-to-day business transactions, you need to deal with people. A well-developed people skill can spell out the difference between success and failure of the business. Decision Making: Successful entrepreneurs have the ability to think quickly, and to make a wise decision towards pre- determined set objectives. No one can deny that the ability to make wise decisions is an important skill that an entrepreneur should possess. Sound decision should spring out from given facts and information and should be towards the pre-determined objectives. II. ENVIRONMENT AND MARKET This is generated by examining the goods and services sold in the community. (BUSINESS IDEA) A process of making a new product to be sold to the customers. (PRODUCT DEVELOPMENT) These are luxuries, advantages and desires that every individual considers beyond necessity.(WANTS) This is the factor or consideration presented by a seller as the reason that one product or service is different from and better than that of the competition. ( UNIQUE SELLING PROPOSITION) In this stage, the needs of the target market are identified, reviewed and evaluated. (ECONOMIC ANALYSIS) This is the introduction of new ideas to make the product and services more attractive and saleable to the customers. (INNOVATION) A managerial tool used to assess the environment and to gather important information that can be used for strategic planning. (SWOT ANALYSIS)  A marketing practice of creating name, symbol or design that identifies and differentiate a product from the other products. (BRANDING) This is a meaningful and unforgettable statement that captures the essence of the brand.(TAGLINE) These are the things that people cannot live without in a society. NEEDS LESSON 1 III. PREPARE EGG DISHES Tools, Utensils and Equipment Needed In Egg Preparation Kitchen Tools Channel Knife – a small hand tool used generally in decorative works such as making garnishes. 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. Pastry Brush – a small implement used to brush the surface of unbaked pastries or cookies with egg white, egg yolk or glaze. Rubber spatula or scraper – a broad flexible plastic or rubber scraper, that is rectangular in shape with a curve on one side. It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter or whipped cream. Sieve – a screen – type mesh supported by a round metal frame used for sifting dry ingredients 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 miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains separate device for poaching. Omelet Pan – a heavy-based frying usually of cast iron or copper, with rounded sloping sides used exclusively for omelets and never washed after used but cleaned with absorbent paper. Measuring cup- a kitchen utensil used for measuring liquid or bulk solid cooking ingredients such as flour and sugar Measuring spoon- used to measure an amount of an ingredient, either liquid or dry, when cooking. Measuring spoons may be made of plastic, metal, and other materials. Sauce pan- deep cooking pan with a handle used primarily for 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. Electric mixer - A hand-held mixer which usually comes with various attachments including a whisk attachment 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, set up a master cleaning schedule, select the supplies and tools to use, and train yourselves to make the best of your skills. Cleaning is the removal of visible soil while sanitizing means reducing the number of harmful microorganisms by using very hot water or a chemical sanitizing solution. To be effective, cleaning and sanitizing must be two-step process. Surfaces must first be cleaned and rinsed before being sanitized. Ware washing Ware washing is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or mechanically. Manual ware washing uses a three-compartment sink and is used primarily for pots and pans. It may be used for dishes and flatware in small operations. Mechanical ware washing requires a dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware. In large operations, heavy-duty pot and pan washing machines have been designed to remove cooked-on food. Mechanical Dishwashing The steps in washing dishes by machine are the same as in the manual methods. Except that the machine does the washing, rinsing, and sanitizing. Physical Structure and Composition of Eggs Shell. The egg‘s outer covering, the shell, accounts for about 9 to 12 % of its total weight depending on egg size. The shell is the egg‘s first line of defense against bacterial contamination. The shell is produced by the shell gland (uterus) of the oviduct, and has an outer coating, the bloom or cuticle. The cuticle somewhat seals the pores and is useful in reducing moisture losses and in preventing bacterial penetration of the egg shell. Air cell. This is the empty space between the white and shell at the large end of the egg which is barely existent in newly laid egg. When an egg is first laid, it is warm. As it cools, the contents contract and the inner shell membrane separate from the outer shell membrane to form the air cell. Albumen/Egg white. Albumen, also called egg white, accounts for most of an egg‘s liquid weight, about 67%. This is produced by the oviduct and consists of four alternating layers of thick and thin consistencies. From the yolk outward, they are designated as the inner thick or chalaziferous white, the inner thin white, the outer thick white and the outer thin white. The outer thin white is a narrow fluid layer next to the shell membrane. The outer thick white is a gel that forms the center of the albumen. The inner thin white is a fluid layer located next to the yolk. The inner thick white (chalasiferous layer) is a dense, matted, fibrous capsule terminates on each end in the chalazae, which are twisted in opposite directions and serve to keep the yolk centered. Chalaza. This is the ropey strands of egg white at both sides of the egg, which anchor the yolk in place in the center of the thick white. They are sometimes mistaken for egg imperfections or beginning embryos, which of course they are not. The twist in the chalaza is meant to keep the germinal disc always on top whichever way the egg may turn. The more prominent the chalazae the fresher is the egg. Germinal Disc. This is the entrance of the latebra, the channel leading to the center of the yolk. The germinal disc is barely noticeable as a slight depression on the surface of the yolk. When the egg is fertilized, sperm enter by way of the germinal disc, travel to the center and a chick embryo starts to form. Since table eggs are not fertilized, this is not as easy to recognize as when the egg is fertilized. Membranes. There are two kinds of membranes, one just under the shell and the other covering the yolk. These are the shell membrane and the vitelline membrane. Just inside the shell are two shell membranes, inner and outer. The air cell formed due to the contraction of egg as it cools, is found between the two layers of this shell membrane. The outer membrane sticks to the shell while the inner membrane sticks to the albumen. During storage, the egg losses water by evaporation, causing the air cell to enlarge. The vitelline membrane is the covering that protects the yolk from breaking. The vitelline membrane is weakest at the germinal disc and tends to become more fragile as the egg ages. Every cook has experienced that the yolk of eggs that are no longer fresh easily break. Yolk. The yolk or the yellow to yellow- orange portion makes up about 33% of the liquid weight of the egg. The egg yolk is formed in the ovary. On the surface of the yolk, there is a small white spot about 2 mm in diameter. This is the germinal disc and it is present even if the egg is infertile. In infertile eggs, the germinal disc contains the genetic material from the hen only but when fertilized, it contains the zygote that will eventually develop into a chick. The yolk material serves as a food source for embryonic development. It contains all the fat in the egg and a little less than half of the protein. The main protein in the egg yolk is vitelline, a lipoprotein. It also contains phosvitin which is high in phosphorus and has antioxidant properties, and livetin which is high in sulfur. Occupational Health and Safety (OHS) Occupational Health and Safety (OHS) is a cross-disciplinary area concerned with protecting the safety, health and welfare of people engaged in work or employment. Knowing OHS is essential to minimize the hazards and risks not only to students, trainers and other people within the training institution but also to others who will be affected. Good OHS Practice Disaster Plan - there should be plan in place to deal with any emergency. Training and Providing Relevant Information Work and storage areas should be designed, constructed, and equipped to ensure that there is minimum risk to archive material or staff. It should be kept free of food and drinks, harmful contaminants, pollutants or vermin radiation. Near Miss and Hazardous Incidents and Accident Investigation Report of Notifiable Accidents, Incidents and Dangerous Occurrences First Aid Personal Protective Equipment (PPE) Basic Food Microbiology Certain microscopic organisms, such as bacteria, are able to invade the human body and cause illness and sometimes death. Because contaminated foods are the major sources of organisms transmitted to people, it is essential that food production must have a clear understanding of food microbiology and the conditions involve in it. What is food borne illness? Food borne infection? Food borne intoxication? Food-borne illness is a disease that is carried and transmitted to people by food. Food-borne infection is a disease that results from eating food containing harmful micro-organism. Food-borne intoxication is a disease that results from eating food containing toxins from bacteria, molds or certain plants or animals. LESSON 2 PREPARE CEREAL AND STARCH Tools and Equipment Needed. Mixing bowl – used when preparing cake mixture, salads, creams, and sauces. Sifter – used for separating coarse particles of flour, sugar, baking powder, and powdered ingredients to retain finer textures. Wire whip – used for beating egg whites, egg yolk, creams and mayonnaise. Wooden spoon – used for mixing creams, butter, and for tossing salads. Slotted spoon – used to separate solid particles from soup; also for stirring purposes, such as making egg white fine in texture for bird‘s nest soup and mock nido soup. Blending fork – used for testing the tenderness of meat, combining big cuts and particles of meat and vegetables, and for blending other ingredients with flour. Rubber scraper – used for scraping off mixtures of butter, sugar, and egg from the sides of the mixing bowl. Strainer – used for separating liquids from fine or solid food particles, such as coco cream from coconut and tamarind extract. Tongs – used for handling hot foods. Measuring Cups – used for measuring dry and liquid ingredients Measuring spoon – used for measuring dry and liquid ingredients which require a little amount Sauce pan and pots – used for cooking meat and fish dishes with gravy and sauce. Kettle and rice cooker – used for cooking rice and other foods. Pressure cooker – used for tenderizing or cooking meat, chicken, and other grains or legumes, such as mongo and white beans in lesser time.. Double boiler – used for preparing sauces which easily get scorched when cooked directly on the stove. Steamer – used for cooking food by steaming. Colander - a perforated bowl of varying sizes made of stainless steel, aluminum or plastic, used to drain, wash, or cook ingredients from liquid Canister - a plastic or metal container with a lid that is used for keeping dry products Butcher knife – used for cutting, sectioning, and trimming raw meats Channel knife – a small hand tool used generally in decorative works such as making garnishes. Starch Composition and Structure The Starch Molecule Starch is polysaccharide made up of hundreds or even thousands of glucose molecules joined together. The molecules of starch are two general types, called fractions: amylose and amylopectin. Amylose is a long chain-like molecule, sometimes called the linear fraction, and is produced by linking together 500 to 2, 000 glucose molecules. The amylose fraction of starch contributes gelling characteristics to cooked and cooled starch mixtures. A gel is rigid to a certain degree and holds a shape when molded. Amylopectin has a highly branched, bushy type of structure, very different from the long, string-like molecules of amylose In the storage areas of plants, notably the seeds and roots, molecules of starch are deposited in tiny, organized units called granules. Amylose and amylopectin molecules are placed together in tightly packed stratified layers formed around a central spot in the granule called the hilum. The starch molecules are systematically structured in the granule to form crystalline-like patterns. If the starch granules, in a water suspension, are observed microscopically under polarized light, the highly oriented structure causes the light to be rotated so that a Maltese cross pattern on each granule is observed. This phenomenon is called birefringence. Starch Properties and Reactions Gelatinization.The sum of changes that occur in the first stages of heating starch granules in a moist environment which includes swelling of granules as water is absorbed and disruption of the organized granule structure. Viscosity. The resistance to flow; increase in thickness or consistency. When the newly gelatinized starch is stirred, more swollen granules break and more starch molecules spill causing increase in viscosity or thickness. Retrogadationis the process in which starch molecules, particularly the amylose fraction, re-associate or bond together in an ordered structure after disruption by gelatinization; ultimately a crystalline order appears. Syneresis. Oozing of liquid from gel when cut and allowed to stand (e.g. jelly or baked custard). The oozing of liquid from a rigid gel; sometimes called weeping. Dextrinization. It is the process of forming dextrin. Dextrins – are partially hydrolyzed starches that are prepared by dry roasting. In home kitchens, dextrinization is achieved by toasting flour for polvoron, rice flour for kare- kare sauce, and bread slices for breakfast. Hydrolysis Starches undergo hydrolysis during cooking or processing and during storage of food where a chemical reaction in which a molecular linkage is broken and a molecule of water is utilized. a. Prolonged heating of starches with acid will promote hydrolysis. This can happen when cooking an acidic food, such as: Pineapple pie resulting in reduced viscosity or firmness of the pie filling. Flavor carriers– its ability to trap oils and fats, which absorb flavoring substances more efficiently. Starches – are added to processed meats (luncheon meats, hot dogs, sausages, etc.) as a filler, binder, moisture, retainer, and fat substitute. The quality characteristics of the starch itself depends upon which role or function it was used. Cereal. Cereal is any grain that is used for food. Grains especially whole grain are not just empty calories. These are very valuable and can contribute a great deal to our health. You should include at least four servings from this food group each day. Common Problems in Starch Cookery Thinning of Gel. This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar. Weak Gel. Weak gel results if there is too much liquid in relation to the starch Skin Formation. Skin formation is due to loss of water from the starch and protein molecules near the surface of the mixture. To reduce this problem, cover container of the starch gel with a waterproof cover. Scorching. This can be avoided by temperature control and constant stirring so the starch granules do not settle at the bottom of the cooking pan. Raw Starch Flavor. This is due to ungelatinized starch wants C. requirements desires D. needs