Beruflich Dokumente
Kultur Dokumente
OBJECTIVES
PRE-ASSESSMENT
Test I
Directions: Read and study the situations below. Write the letter of your choice in
your answer sheet.
1. Which of the following situations describe a persistent chef?
a. Gives up easily over a decline of his business.
b. Changes his procedures to get the desired profit.
c. Makes effort to invest in another business.
d. Sells his property and look for a position in a government office.
2. Jervine owns a restaurant. Although he has a canteen manager, Jervine makes
sure that he visits his restaurant every morning and afternoon to see to it that the
canteen is well-managed.
a. confident
c. motivated
b. creative
d. risk taker
3. He always introduces new recipes. What trait does he possess?
a. Goal-setter
c. Persistent
b. Passion- oriented
d. Opportunity seeker
4. This chef spends a lot of time and effort in improving his ability. He
is___________.
a. creative
c. hard worker
b. responsible
d. opportunity seeker.
5. Who do you think is a good planner?
a) One who likes to think of what his business will be five years onwards.
b) A person who spends time trying to solve a problem.
c) A man with a word of honor.
d) A businessman who goes places to seek information.
2
16. What tool is used for serving soups or stews, gravy or dessert sauces?
a. spoons
c. ladle
b. soup ladle
d. wooden spoon
17. It is commonly used to measure solids and dry ingredients, such as flour, fat, and
sugar.
a. measuring glass
c. scale
b. measuring cup
d. portion
18. Which tool is used to measure in serving of soft foods, such as filling ice cream,
and mashed potato?
a. potato masher
c. scoops or dipper
b. scooper
d. baster
19. It is a chamber or compartment used for cooking, baking, heating, or drying.
a. microwave oven
c. skillet
b. oven
d. oven toaster
20. Which tool is used to chop, blend, mix, whip, puree, grate, and liquify all kinds of
food?
a. mixer
b. blender
c. chopping board d. beater
21. It is a Filipino dessert made primarily from coconut milk.
a. maja blanca
c. biko
b. cuchinta
d. suman
22. Which native delicacy is made of rice flour dough that is boiled and
then coated with coconut and sesame seeds?
a. palitaw
c. espasol
b. polboron
d. sapin-sapin
23. It is a dessert made from purple yam.
a. maja blanca
c. puto
b. ube jam
d. puto kutsinta
24. It is a source of coco milk.
a. nutmeg
b. coconut
c. powdered milk
d. corn
________________________________________________________
________________________________________________________
KNOW
Commercial Cooking is cooking for others for sale (restaurant, nursing home,
boarding school, food manufacturer, etc.) It is the result of mans demand for food
that is readily available and the fast changing phase of his/her lifestyle.
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 are list of cooking materials, kitchen utensils and equipment that are
commonly found in the kitchen.
Cooking Materials
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.
Glass is good for baking but not practical for top or surface
cooking. Great care is needed to ensure for long shelf life.
How to take care of Glass?
1. to remove stain, use 2 table spoon of liquid bleach per cup
of water when soaking and cleaning them.
2. use baking soda to remove grease crust and boiled vinegar
as final rinse.
3. use nylon scrub.
Ceramic and heat-proof glass are 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.
Double boiler is used when temperature must be kept below
boiling, such as for egg sauces, puddings, and to keep food
warm without overcooking.
KITCHEN TOOLS
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. Plastics are greatly durable and cheap but may
not last long.
Cutting boards a wooden or plastic board where meat and vegetables can be cut.
10
Funnels are used to fill jars, made of various sizes of stainless steel, aluminum, or of
plastic.
11
12
Serving tongs enable 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, the
longer the tongs, the better, especially when used with a deep
fryer, a large stock pot or at the barbecue.
Soup ladle is 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.
13
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.
Measuring Tools
14
15
Butcher knife is used to section raw meat, poultry, and fish. It can be used as a cleaver to
separate small joints or to cut bones. Butcher knives are made with heavy blade with a saber
or flat grind.
16
Citrus knife is used to section citrus fruits. The blade has a two-sided, serrated edge.
Equipment
More complicated tools are called equipment. They may refer to a small electrical appliance,
such as a mixer, or a large, expensive, power-operated appliance such a range or a
refrigerator.
Equipment like range, ovens, refrigerators (conventional, convection and microwave) are
mandatory pieces in the kitchen or in any food establishment.
Refrigerators/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.
Entrance Ticket
Exit Ticket
Extra Ticket
Uses
1. Aluminum
2. Measuring spoon
3. Cast Iron
4. Basters
5. Measuring cups
Transfer
20
Know
CLEANING AND SANITIZING
Cleaning and sanitizing procedures must be a part of the standard operating
procedures that make up your food safety program. Improperly cleaned and
sanitized surfaces allow harmful microorganisms to be transferred from one food to
another.
Activity 1.
Direction: Put a check () mark if the statement is correct and a Cross (X) mark if
incorrect. Write your answer on a separate sheet of paper.
1.
2.
3.
4.
Cleaning will remove most of the dangerous bacteria present in the utensils.
5.
Chemical sanitizer or very hot water can be used in the absence of dish
washer.
Cleaning is the process of removing food and other types of soil from a
surface, such as a dish, glass, or cutting board. Cleaning is done with a cleaning
agent that removes food, soil, or other substances. The right cleaning agent must be
selected because not all cleaning agents can be used on food-contact surfaces. (A
food-contact surface is the surface of equipment or utensil that food normally comes
into contact.) For example, glass cleaners, some metal cleaners, and most bathroom
cleaners cannot be used because they might leave an unsafe residue on the food
contact surface. The label should indicate if the product can be used on a foodcontact surface. The right cleaning agent must also be selected to make cleaning
easy.
Process
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2.
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 171F (77C). If a high-temperature
ware washing machine is used to sanitize cleaned dishes, the final
sanitizing rinse must be at least 180F (82C). For stationary rack, single
temperature machines, it must be at least 165oF (74C). Cleaned items
must be exposed to these temperatures for at least 30 seconds.
Chemicals. Approved chemicals sanitizers are chlorine, iodine, and
quaternary ammonium. Different factors influence the effectiveness of
chemical sanitizers. The three factors that must be considered are:
a. Concentration -- The presence of too little sanitizer will result in an
inadequate reduction of harmful microorganisms. Too much can be
toxic.
b. Temperature Generally, chemical sanitizers work best in water that
is between 55F (13C) and 120F (49C).
22
Concentration
Contact
Time
7
seconds
Advantage
Disadvantage
Chlorine
50ppm in water
between 75%
and 100%
Effective on a wide
variety of bacteria;
highly effective; not
affected by hard water;
generally inexpensive
12.5-25ppm in
water that is at
least 75F
30
seconds
U to 200ppm in
water that is at
least 75F
30
seconds
Iodine
Quaternary
Ammonium
Compounds
Sanitizing
Drying
there should be no food or anything else visible on them. Effective cleaning will
remove most of the dangerous bacteria present. Sanitizing will then kill any that
might remain.
A dishwasher sanitizes very effective if it has a hot wash and drying cycle. If
you do not have a dishwasher, you will need to sanitize in a sink using a chemical
sanitizer or very hot water. If using a chemical sanitizer such as a sodium
hypochlorite or quaternary ammoniumbased solution, ensure that it can be safely
used for sanitizing eating, drinking and cooking utensils. Follow the instructions on
the container carefully, as different sanitizers work in different ways. If you are using
very hot water, take extra care to avoid being scalded. All utensils must then be
thoroughly dried before they are re-used. Air-drying is best but tea towels can also
be used. Be sure that the tea towels are clean though.
If you are washing up at an event being held outdoors, make sure you have
access to plenty of hot water. If hot water is not available, disposable eating and
drinking utensils should be used and enough cooking utensils provided to last the
duration of the event so that washing up is not necessary.
Cleaning rags
Bucket
Instructions
1. Collect loose dust by sweeping the kitchen floor daily with a broom or static
sweeper and wiping down counter tops, tables and other surfaces with a
24
cleaning rag. To remove sticky buildup, wipe with a damp cleaning rag and
wipe a damp mop over your kitchen floor.
2. Mix 1 gallon warm water in a bucket with cup white vinegar and 1 tsp. dish
soap. Dip your mop into the bucket, wring the mop out and wipe across your
kitchen floors. The diluted vinegar solution makes it safe for any kitchen floor
surface while still strong enough to clean and disinfect. The dish soap assists
in cutting through any food residue that may be on the kitchen floor. Let your
floor air dry after cleaning.
3. Make an all-purpose cleaner in a spray bottle. Combine 3 cups warm water
with cup white vinegar and 1 tsp. dish soap.
4. Spray this solution onto kitchen surfaces and wipe off with a damp cleaning
rag. This works well on any type of kitchen surface including cabinetry, sinks,
tables, counters and any other area that requires cleaning.
5. Fill a few bowls with about cup each of baking soda. Place these around
your kitchen to absorb odor and keep the kitchen smelling fresh. Open
windows to let fresh air circulate, which is especially useful when cooking
strong-smelling foods.
Activity 1. Organizing
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Directions: Arrange the following steps chronologically. Use A for the first
step, B for second and so on. Write your answer on a separate
sheet of paper.
_____ Prepare diluted vinegar solution in a bucket. Dip your mop into the bucket,
wring the mop out and wipe across your kitchen floors.
_____ Spray all-purpose cleaner onto kitchen surfaces and wipe off with a damp
cleaning rag.
_____ Collect loose dust by sweeping the kitchen floor daily with a broom or static
sweeper and wiping down surfaces with a cleaning rag.
_____ Fill a few bowls with about 1/2 cup each of baking soda. Place these around
your kitchen to absorb odor and keep the kitchen smelling fresh.
_____ Make an all-purpose cleaner in a spray bottle.
Transfer
Direction:
Activity 2. Visitation
Direction:
Observe how canteen staff clean and sanitize kitchen tools and
equipment. Take note of your observations and make
comments/suggestion on how to improve their methods of cleaning and
sanitizing kitchen tools and equipment. Report in your observations in
the class.
Know
Different people may use the identical recipe for molded desserts; all of their
molded desserts could turn out differently because of different measuring and mixing
techniques.
28
Rice and flour. Fill the cup to overflowing, level-off with a spatula or with a straight
edge knife
Sifted flour. Most cake recipes call for sifted flour. In this case, sift flour 2 or 3
times. Spoon into the cup overflowing, level off with a spatula.
Refined sugar. Sift sugar once to take out lumps, if any. Spoon into cup and level
off with a spatula. Do not pack or tap the sugar down.
Brown sugar. Pack into cup just enough to hold its shape when turned out off
cup. Level off with a spatula before emptying.
Level a measuring spoon with straight edge of a knife to measure small amounts
of salt, pepper, leavening agents or solid fats.
Liquid ingredients. Place the cup on a flat, level surface. Hold the cup firmly and
pour the desired amount or liquid into the cup. Lean over and view the liquid at
eye level to make sure it is the proper amount.
Liquids should be poured into cup in desired level. Cup should stand on a
flatsurface.
Spring scales should be adjusted so that pointer is at zero (0). Place pan, bowl, or
piece of waxed paper on scale to hold ingredient to be measured.
29
When using balance scales, place the pan on the left-hand side of the balance
and the pan weight on the right-hand side. Add the required weights to the righthand
side and adjust the beam on the bar so that the total is the weight
needed
.
Ranges, sometimes called stoves, provide heat for cooking on top and in the
oven. The controls for range heat must be accurate and easy to operate. Tools
and utensils needed for cooking on the range and work space should be within
easy
reach.
Learn to match the size of pan to the size of the unit and to select the right
amount ofheat for the cooking job to be done.
Refrigerators are operated by electricity. The unit that does the cooling
isunderneath the box behind the grill.
Dishwashers are a great help if food is rinsed from dishes before stacking
them.Follow the plan for stacking as suggested in the direction by manufacturers
manual.
Mixers are the most useful machines in commercial kitchens and even at home. It
isgood for making salad dressings, sandwich fillings, for sauces, mashing
potatoes,beat batter and eggs. Attachments are also available to chop, whip,
squeeze outjuice, and make purees.
Coffee makers mostly are automatic, requiring only the measurement of coffee
and water.
Common Abbreviations
Abbreviation
Kitchen Term
tbsp. or T
tablespoon
g. or
grams
lb. or
pounds
pt. or
pint
tsp. or t.
teaspoon
c. or
cups
oz. or
ounces
k. or
kilos
qt.
quart
F
degrees Fahrenheit
C degrees
degrees Celsius
pc.
piece or pieces
med.
sec.
min
hr.
sq.
medium
Second
minute
hour or hours
square
gal.
gallon
2 fluid ounces
60 ml
1/4/ teaspoon
1 ml
1/3 cup
2 fluid
ounces
85 ml
1/2 teaspoon
2.5 ml
cup
4 fluid ounces
125 ml
1 teaspoon
5 ml
1 cup
8 fluid ounces
250ml
1 tablespoon
15 ml
Activity 2. Categorizing
Directions: Identify the following ingredients. Write L for Liquid and S for Solid.
Write your answer in your answer sheet.
1. Flour
2. Cornstarch
3. Condensed milk
4. Venigar
5. Skim milk
6. Soy sauce
7. Garlic
8. Cheese
9. Yeast
10. Nuts
Activity 3.Computation
Directions: Compute for the selling price of the following products.
1. Cream Puff
Cost of production : 60.00 Number of pieces / Servings : 50pcs
Cost per price : __________________15%
Profit Per Price :_________________Selling Price :____________________
2. Palitao
Cost of production : 38.50 Number of pieces / Servings : 50pcs
Cost per price : __________________50%
Profit Per Price :_________________ Selling Price :____________________
MEASURING AND CONVERSION
These easy-to-use conversion charts can help you convert your recipes to the
measuring system you're most familiar with.
TABLES OF WEIGHTS AND MEASURE
32
2 fluid ounces
60 ml
1/4/ teaspoon 1 ml
1/2 teaspoon
2.5 ml
cup
4 fluid ounces
125 ml 1 teaspoon
5 ml
1 cup
8 fluid ounces
250ml
15 ml
1 tablespoon
Process
How to Calculate Markup Percentage
33
Markup is the difference between how much an item costs you, and how
much you sell that item for--it's your profit per item. Any person working in business
or retail will find the skill of being able to calculate markup percentage very valuable.
Instructions
1. Calculate your peso markup. This is done by subtracting your buying price
from your selling price.
Example
Selling price 15.00
Purchase cost/buying price - 10.00
Peso markup 5.00
2. Decide whether you want to calculate your percentage markup based on
cost or selling price. Once you choose which you will be using to calculate, it
is importantyou stick to the method you choose throughout all your
calculations, or you will endup with faulty data. If you decide to calculate your
percent markup based on cost, goon to Step 3. If you decide to calculate your
percent markup based on selling price,go on to Step 4.
3. Calculate percent markup based on cost. This is done by dividing the peso
markup by the cost.
Example
Peso markup 5.00
Purchase cost/buying price 10.00
Percentage mark up .5 or 50%
4. Calculate your percent markup based on selling price. This is done by
dividing the peso markup by the selling price.
Example
Peso markup 5.00
Selling price 15.00
Percentage mark up .33 or 33%
5. Make sure you consistently use either cost of the product or selling price to
find the percent markup on an item. Even though the cost, selling price, and
peso markup will always be the same, the percentage markup will be
drastically different depending on if you calculate it using selling price or
cost. Using selling price will give you a lower percentage markup (assuming
you are making a profit), while using cost will give you a higher percentage
markup.
34
cost, compute for the total purchase cost and impose a 50% mark-up to
determine the selling price of your product.
Item
Price
2 cups cornstarch
20.00
25.00
7 cups cocomilk
50.00
20.00
25.00
1 tsp vanilla
TOTAL
5.00
145.00
Items
Bibingka
Purchase
cost/buying
price
50.00
Selling price
Peso markup
Percentage
mark up
75.00
35
Suman
10.00
20.00
Puto
30.00
40.00
Sapin-sapin
25.00
55.00
Halaya
55.00
110.00
Transfer
36
Activity 1.
Direction: Provided with materials and equipment, perform proper way of
measuring dry and liquid ingredients.
RUBRICS FOR SCORING
Description
Score
100
95
90
85
80
37
Know
or
Bibingka Royale or simply just bibingka
to many, is very popular during
Christmas season. Its like a pancake
with cheese and salted egg, sugar and
grated fresh coconut topping-if only its
as easy as pancake to make at
BIBINGKA
ESPESYAL
(Rice
Cake)
38
Bibingka Batter
Ingredients:
1 cup rice
1 cup water
3 eggs, beaten
Utensils:
mixing bowl
wooden ladle
Procedure:
1. Soak one cup of rice in one cup of water overnight.
2. Drain water from the soaked rice. Produce rice flour by grinding the rice
softened by soaking, in a rice grinder. If you dont have a grinder, you can
have the rice ground in the public market.
3. Once the rice flour is ready, mix it with sugar.
4. Add baking powder, melted butter, beaten eggs and thick coconut milk to the
rice flour mixture.
5. Mix the rice flour mixture thoroughly. This will serve as the bibingka batter.
Cooking Bibingka
Ingredients:
bibingka batter
grated coconut
butter
Utensils:
mixing bowl
a pair of tongs
39
stove
measuring cup
charcoals
banana leaves
Procedure
1. Put some coals in the improvised basin made of a piece of G.I. sheet or tin.
Make the coals red hot first.
2. Line the rice cake molder with a piece of banana leaf.
3. Put one cup of rice batter into the molder.
4. Arrange a few pieces of the sliced salted eggs and sprinkle a little amount of
white cheese on top of the batter in the bibingka mold.
5. Put the mold with batter over a stove with live coals and place the improvised
tin basin with live, red hot coal over the mold containing the rice cake batter.
The rice cake should be cooked in this manner: with live coals under and over
the mold.
6. Cook for 10 minutes or until the upper skin of the batter turns golden brown.
7. Once cook, remove bibingka from the stove and transfer it on a plate.
8. Serve bibingka with grated coconut on the side.
(This recipe makes 2-4 medium sized bibingka or rice cake
Good
(3)
Fair
(2)
Poor
(1)
Procedure:
Coconut cream
1.
2.
3.
4.
Extract coco cream and coconut milk from the grated coconut.
Place grated coconut in a muslin bag wrung out of warm water.
Twist the open end and squeeze out the coco cream without adding water.
Set aside for cooking latik.
Coconut milk
1. Add three portions of warm water and squeeze the bag of grated coconut with
every addition of water.
2. Cook coco cream in a frying pan over medium heat until oil and latik form.
3. The latik should have a delicate, golden yellow color and must not be burnt.
4. Transfer latik into a dish separate from oil further heating will turn the latik to
darker shade.
5. Prepare cornstarch-sugar mixture.
6. Boil the rest of the coco milk in a 2- quart saucepan.
7. Add the cornstarch-sugar mixture, stirring with a wire whisk until it boils.
8. Hold for 2 minutes to attain a cooked flavor of the starch.
9. Pour into oiled dishes. Cool completely.
10. Serve hot or chilled.
Variations
Maja blanca can easily be adapted to include various other ingredients.
Examples include squash maja blanca which uses calabazas (Filipino:
kalabasa) and a version of maja maiz that uses butter, resulting in a
distinctive yellow color.
41
Another variation of maja blanca is the maja de ube. It uses ube (purple
yam) as one of the primary ingredients giving it a characteristic deep purple
color.
Good
(3)
Fair
(2)
Poor
(1)
Ingredients:
kilo glutinous rice flour
3 tablespoons sugar
Procedure:
42
1. Boil water.
2. Shape galapong into small disks. Drop one by one to the boiling water. When
it floats, its already cooked.
3. Remove cooked palitaw with a slotted spoon to drain the water and place on a
bed of niyog. Cover both sides of the palitaw with niyog. Arrange on platter or
banan leaves.
4. Mix sugar, toasted sesame seeds and cinnamon. Sprinkle over the palitaw.
Good
(3)
Fair
(2)
Poor
(1)
(kutsinta) is a type of
kakanin
(Philippines
native
delicacies these are snacks usually
made with or containing any or
combination
of
these:
coconut,coconut milk, rice flour,
glutinous rice, cassava).
CUCHINTA
Ingredients:
1 cup rice flour
3 cups water
Procedure:
1. In a mixing bowl, combine all the ingredients and mix well. Pour into muffin
pans, until half full. Steam in a large pan with a cover; the water should be 2
inches deep. Cook for 30 minutes or until a toothpick inserted comes out
clean. Add more water, if needed until cooking is done.
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2. Remove from the muffin pans and serve with freshly grated coconut.
Score sheet for Palitaw
Characteristics
Shape: well-formed when served
Color: uniformly blended color or plain
Texture: well-cooked, smooth
Flavor: pleasing sesame seeds with grated coconut
Good
(3)
Fair
(2)
Poor
(1)
Ingredients:
1 cups malagkit dough (galapong)
2 cups white sugar
4 cups thick coconut cream (from 2-3 coconuts)
food coloring, violet & egg-yellow
Procedure:
1. Blend all ingredients except for mashed ube and food coloring.
2. Divide into 3 parts:
To one part- add mashed ube To heighten the color of the ubi, add a dash of
violet coloring. Mix well.
To second part- add egg-yellow coloring. Mix well.
To third part-just plain white. Do not add anything.
3. Grease a round baking pan. Line with greased banana leaves. Then, pour the
ube mixture. Spread evenly. Steam for 30 minutes or more, until firm.
Note: cover the baking pan with cheese cloth before steaming.
4. Pour second layer on top of the cooked ube. Cover again and steam for 30
minutes.
5. Lastly, pour the third layer or the plain mixture. Again, steam for 30 minutes or
until firm.
6. Sprinkle with latik.
44
Ingredients:
1 cup malagkit (glutinous rice)
2 cups sugar
1 cups toasted shredded coconut
Procedure:
1. Boil the malagkit.
2. Place sugar, anise seeds and coconut milk in a saucepan; let it boil until thick.
3. Add toasted shredded coconut and cook for 3 minutes
4. Add boiled malagkit, stir and cook until thick.
5. Remove from fire and add 3 cups of toasted rice flour.
6. Mix with a wooden spoon and pass through a cornmeal grinder.
7. Divide into 2 parts and roll (about 2 inch in diameter).
8. Slice into inch thick pieces.
Ube Halaya is basically a dessert made from purple yam. It's sweet
45
Ingredients:
1 kilo ube or yam
Procedure:
1. In a pot, boil the unpeeled ube or yam and simmer for 30 minutes.
Drain and let it cool.
2. Peel and finely grate the ube or yam.
3. Heat a big wok in medium heat.
4. Melt butter or margarine, add the condensed milk and vanilla flavoring.
Mix well.
5. Add the 1 kilo grated ube or yam.
6. Adjust the heat to low.
7. Keep on mixing the ingredients for about 30 minutes or until sticky and a bit
dry (but still moist).
8. Add the evaporated milk and continue to mix for another 15 minutes.
9. Let it cool and place in a large platter.
10. Refrigerate before serving the halayang ube.
Cooking Tips:
You may spread additional butter or margarine on top of the yam before serving.
For the sweet toothed, sprinkle a little sugar on top of the yam after placing on the
large platter.
Instead of manually grating the ube, you may cut it in cubes and use a blender to
powderize the ube.
Questions
Responses
46
Transfer
GRASPS MODEL
Your task is to produce native delicacies.
Goal
Role
You are to prepare native delicacies to sell in school and you need to
come up with the good quality, marketable and profitable kakanin.
Audience
You are to help your classmates and share your skills to your family
to cook the native delicacies.
Situation
Product and You will cook varied quality, marketable and profitable products
Performance using the concepts and principles you have learned in commercial
arts.
Activity C. Mini-Exhibit
The students output in commercial cooking (native delicacies) will be
showcased in a mini exhibit. Students will be guided by the teacher in planning,
implementing and assesing the said activity.
Know
Understanding the basic principles of kitchen layout will help take much of the
mystery out of the design process. One of the most basic layout principles is the
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work triangle. The work triangle is an imaginary line drawn from each of the three
primary work stations in the kitchen - the food storage, preparation/cooking, and
clean-up stations. By drawing these lines, you can assess the distance required to
move to and from each area and thus determine how well the traffic will flow. To help
avoid traffic flow problems, work triangles should have a perimeter that measures
less than 26 feet.
The three primary kitchen work stations which create the work triangle are:
1. The food storage. Your refrigerator and pantry are the major items here.
Cabinetry like Lazy Susan or swing-out pantry units add function and
convenience. Options like wine racks, spice racks, and roll-out trays help to
organize your groceries.
2. The preparation/cooking. Your range, oven, microwave, and smaller appliances
are found in this area. Counter space is important in this section.Conserve space
by moving appliances off the counter with appliance garage cabinets and spacesaving ideas like towel rods and pot lid racks.
3. The clean-up. Everyone's least favorite activity is one of the kitchen's most
important - clean-up. This area is home to the sink, waste disposal, and
dishwasher. Cabinetry for this station is designed to organize the trash bin
cabinet and roll-out tray baskets for storage convenience
but also create a wealth of extra counter and storage space. An island can be an
indispensable food preparation station or act as a butcher block area. The island is
also an ideal place to add an extra sink or an island grill.
4. The G-Shaped Kitchen - Built very much like the U-Shaped with the addition of
an elongated partial wall, the G-Shaped kitchen offers a great deal of space.
*Ideal for larger families needing extra storage space
*Plenty of counter and cabinet space
*Multiple cooks can function well in this layout
*Can convert one cabinet leg into a breakfast bar or entertaining area
5. The Corridor/Galley Kitchen - This style kitchen makes the most out of a smaller
space.
Great for smaller kitchens
Appliances are close to one another
Easy for one cook to maneuver
Can easily convert to a U-Shape by closing off one end
6. The Single Wall/Pullman Kitchen - Designed for homes or apartments, the
single wall kitchen offers a very open and airy feel.
* Ideal for apartments and smaller homes
*Works well with the open designs found in many contemporary homes
*Small moveable table can provide eating space
*Can be enhanced with the addition of an island
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1. Refrigerator
3. Sinks
4. Microwave
5. Dishwasher
Activity 2.
Directions: Search on internet and download some more symbols in kitchen layout and report to the class.
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Transfer
Activity 3. Lay out your dream kitchen. Complete your sketch by placing
the necessary symbols to show the different appliances, counters, areas and the
direction of work flow. Use a separate sheet.
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Know
Ensure that cooking ranges, boilers and deep-fat fryers are fitted with thermostats
or emergency cutoff valves to turn off the fuel supply should a fire break out.
Ensure that filters are removed and de-greased frequently to prevent a build up of
greasy deposits.
Cleaning should be done weekly, you may need to consider more frequent
cleaning if the equipment is used for long periods on a daily basis.
Store all combustible materials away from buildings or perimeter fencing
preferably inside locked waste bins or lidded skips. Ensure they are emptied
regularly. If no suitable outside location is available, use a secure internal storage
area.
Be vigilant when you open and close the premises each day look for signs of
potential trouble e.g.graffiti or damage to fences remove graffiti and repair any
damage immediately to deter further damage occurring.
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Electrical faults
Prevention of faults is the answer here and this can be achieved by:
Frequent visual inspections of all portable electrical items and fixed electrical
wiring.
Regular maintenance of these items by an authorized agency or licensed
electrician should be recorded and monitored.
Smoking
Ideally, smoking should be prohibited throughout the premises (including yards
and open areas) and notices to that effect prominently displayed.
Ensure smoking is restricted to a designated area that is kept free of
combustible items such as paper, curtains, flammable liquids.
Provide metal lidded bins for the disposal of ashtray contents and ensure they
are emptied safely every day. Do not dispose them with other combustible
waste.
B. Protecting establishment from natural hazards Flood
Firstly, check with the local authority whether the property is in a flood risk area.
If it is then you should:
Prepare a flood plan for your business detailing the actions you will need to
take to minimize damage and disruption.
Conduct flood drill, so that you and your staff will be sure it works and have
experience of what to do.
Water Escape/Leakages
Get dripping taps repaired as they can cause damages.
Ensure pipes are properly installed using suitable insulation material.
If your premises are likely to be unoccupied for a longer period e.g. over
Christmas and New Year, turn the water off at the stopcock and drain the
system if possible.
Storm Damage
Making sure your premises are in a good state of repair, it will minimize the
chance of storm damage - check the building regularly (walls, roof and any
outbuildings) and ensure any problems you find are repaired promptly.
Check at least once a year that roof gutters, down-pipes and drainage galleys
are clear and unobstructed and kept free of leaves and vegetation.
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Electricity
Electricity can, and does, kill and the law insists that electrical installation must
be safe.
Ensure electrical equipment is only used for the purpose for which it was
designed.
Use a qualified electrician for electrical installation work and for regular testing of
portable electrical items to ensure they are in good working order.
Fire safety
Carrying out a fire risk assessment is a legal requirement for all businesses
(even one- person operations), this helps prevent fires and ensures swift evacuation
by employees and the public in the event of a fire.
Ensure you have clearly labeled and unobstructed escape routes and that your
staff are aware of the evacuation procedure. Arrange regular practices to
reinforce this.
Ensure that you make a specific member of your staff responsible for customers
and visitors safety in the event of an emergency evacuation.
Manual handling/lifting
Preventing injuries caused by manual lifting of heavy items is also the subject
of regulations and solutions to this problem can easily be achieved.
If loads must be manually lifted, ensure that they are carried by at least two
people and that training in lifting techniques is provided.
Provide mechanical equipment, e.g. trolleys to assist staff in unloading and
moving deliveries. In addition, ensure deliveries are as close as possible to the
location where they will be stored or used.
Types of accident or
disaster
Speculations
1. Fire
2. Floods
3. Customer strain
4. Spillage
5. Riots
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Transfer
SUMMARY
The assessment of your competencies is based on the improvement of your
skills and capabilities in the preparation of dishes. You can be a successful chef, and
possible engagement into self or paid employment.
On the other hand, you need to satisfy the needs and wants of your
customers so that they will continue to patronize products. Assess and evaluate your
customers if they satisfy to the goods and services you offered. Always make sure
that you give the best preparation, services and market.
Providing quality, effective, and efficient commercial cooking requires full
awareness of various underlying concepts and principles of the said course.
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GLOSSARY
Commercial Cooking. Depending on the context, but it generally refers to any
cooking or food production that happens on a large scale where the product is
intended to be sold at a restaurant or a factory.
Cleaning - a physical removal of visible soil and food
Disinfectant - a substance used to destroy germs and diseases
Exterminate - to destroy totally
Filth - anything that is dirty
Grates - frames of iron bars for holding fuel while it burns
Infestation Kitchen - the state of being infested as with parasites or vermin a room
especially set apart and containing the necessary utensils for cooking food.
Parts per million (PPM) - is commonly used as a measure of small levels of
pollutants in air, water, body fluids, etc. Parts per million is the mass ratio
between the pollutant component and the solution. Usually describes the
concentration of something in water or soil. One ppm is equivalent to 1
milligram of something per liter of water (mg/l) or 1 milligram of something per
kilogram soil (mg/kg).
Pedestal - a base or support
Sanitizer - a chemical agent used for cleansing and sanitizing surfaces and
equipment.
Sanitizing - process of reducing number of harmful organismsto safe level on food
contact services
Stack - a case compose of several rows of shelves.
Work Centers - focused around major appliances-refrigerators-freezers, range, or
sink. Thers centers make possible an orderly flow of activities connected with
food storage, preparation, cooking serving, and clean-up.
Work Flow - where work is done most efficiently when it flows in a natural
progression either from left to right or right to left.
Work Simplification - means doing the job in the easiest, simplest and quickest
way.
Work Station simply means a specific work area where a particular kind of food is
produced or specific job is done.
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Work Triangle an imaginary line drawn from each of the three primary work stations
in the kitchen, and avoid traffic flow problems.
REFERENCES
Abon, Orlando P., Bacani, Olivia A. and Cornito, Evelyn B. (2010).Entrepreneur
Kids, St. Agustine Publication: Sampaloc, Manila
Amy Brown, Understanding Food, 2nd Edition, Thomson Woodworth
Palacio, Monica Theis, INTRODUCTION TO FOOD SERVICE,
128-130
June Payne,
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