KNOW
Commercial Cooking is cooking for others for sale (restaurant, nursing home, boarding school, food
manufacturer, etc.) It is the result of man’s demand for food that is readily available and the fast changing
phase of his/her lifestyle.
The tools, utensils and equipment are made of different materials, each having certain advantages and disadvantages.
Lesson 1: Use of kitchen materials, utensils and equipment
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.
Stainless Steel is the most
popular material used for tools
and equipment, but it 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 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.
KITCHEN TOOLS
Double boiler is used when
temperature must be kept below
boiling, such as for egg sauces,
puddings, and to keep food warm
without overcooking.
A baster is 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.
3. use nylon scrub.
Cast Iron is sturdy but must be
kept oiled to avoid rusting. Salad
oil with no salt or shortening can
be rubbed inside and out and
dried. Wash with soap (not
detergent) before using.
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.
Teflon is a special coating applied inside of aluminum or steel
pots and pans. It prevents food from 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.
Cans, bottles, cartoons opener use to
open a food tin,
preferably with a smooth operation, and
comfortable grip and turning
knob.
Colanders also called a vegetable strainer are
Essential for various tasks from cleaning vegetables to
straining pasta or tin
contents.
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
1
sanitary than wood. Plastics are greatly durable and cheap rubber or silicone tool to blend or scrape the food from the
but may not last long. bowl, metal, silicone or plastic egg turners or flippers

Cutting boards a wooden or plastic board where meat and

vegetables can be cut. Seafood serving tools make the task of
cleaning seafood and removing the
Dredgers – are used to shake flour, shell much easier. For cooking
salt, and pepper on meat, poultry, and seafood, utensils will vary depending on
fish. what you are cooking.
Emery
boards/sharpening steel – is used to
sharpen long knives. Serving spoons- utensils consisting of a
small, shallow bowl on a handle used
in preparing, serving, or eating food.

Funnels – are used to fill jars, made of various sizes of

stainless steel, aluminum, or of plastic.
Garlic Press is a kitchen tool which is
specifically designed for the purpose of
pulping garlic.
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.

Graters are used to grate, shred, slice and separate
foods such as carrots, cabbage and cheese.
Handy Poultry and roasting tools make
it easier to lift a hot roasted turkey
from the roaster to the serving platter,
without it falling apart.
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.

Spatula – is used to level

off ingredients when
Kitchen shears they are practical for opening food measuring, and to spread
packages, cutting tape or string or simply to remove labels frostings and sandwich
or tags from items. Other cutting tools such as box cutters fillings.
are just as handy, especially for opening packages.

Spoons – solid, slotted, or

Pasta spoon or server is used to
transfer a little or a lot of pasta to
a waiting plate, without mess.
Pasta spoons are best used with
spaghetti or other long pasta
noodles. You can use a large
slotted serving spoon for short
pastas.
Potato masher is used for
mashing cooked potatoes,
turnips, carrots or other soft
cooked vegetables.
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.
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.

Rotary egg beater – used for

beating small amount of eggs or Temperature scales – are used to
batter. The beaters should be made measure heat intensity. Different
of stainless steel. thermometers are used for
different purposes in food
preparation – for meat, candy or
deep-fat frying. Other small thermometers are hanged or
Scraper- a stand in ovens or refrigerators to check the accuracy of the
2
equipment’s thermostat They should be made of hard wood.

Whisks for blending, 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.

Wooden spoons are used for creaming, stirring, and mixing.

Measuring Tools

1. Measuring cups and spoons 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, 1⁄2,
3⁄4, and 1⁄4 (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.

2. Measuring cup for liquid

ingredients – are 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.

3. Portion scales – are used to weigh serving portions from

one ounce to one pound.

4. 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.

5. Scoops or dippers – are used to

measure serving of soft foods, such as
fillings, icecream, and mashed potato.
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 1⁄4 teaspoon of
salt.

3
 There are many kinds of knives, each with a specialized use
and to peel fruits. The best ones are made of stainless steel
Butcher knife – is used to section with sharp double blade that swivels.
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.

French knife –is used to chop,

dice, or mince food. Heavy knives
have a saber or flat grind.

Roast beef slicer – is used to slice roasts,

ham, and thick, solid cuts of meats.

Boning knife – is used to

fillet fish and to remove raw
meat from the bone.

Fruit and salad knife – is used to

prepare salad greens, vegetables, and
fruits.

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.

Citrus knife – is used to section

citrus fruits. The blade has a two-
sided, serrated edge.

Paring knife – is used to core, peel,

and section fruits and vegetables.
Blades are short, concave with hollow
ground.

Vegetable peeler is used

to scrape vegetables, such
as carrots and potatoes,
4
 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.

refrigerated during
the slack periods,
and cooked or
Refrigerators/freezers heated quickly in
are microwave ovens.
necessary
in preventing
bacterial infections from
foods. Most refrigerators
have special
compartment for meat,
fruits and vegetables to Auxiliary equipment like griddles, tilting skillets,
keep the moisture broilers/grills, steamers, coffee makers, deep-fat fryers, wok,
content of each type of crockery, cutting equipment (meat slicer, food choppers,
food. Butter grinders), mixers and bowls, pots and pans are utilized most
compartment holds butter separately to prevent food odors commonly in big food establishments, some with specialized
from spoiling its flavor. Basically, refrigerator or freezer is an uses and some are optional.
insulated box, equipped with refrigeration unit and a control
to maintain the proper inside temperature for food storage.

Oven- a chamber or
compartment used for cooking,
baking, heating, or drying.
Blenders are used to chop, blend, mix, whip, puree, grate,
and liquify all kinds of food. A blender is a very useful
appliance. They vary in the amount of power
(voltage/wattage).

Microwave ovens have greatly

increased their use in the food
industry. Foods can be prepared
ahead of time, frozen or

NAME: SECTION:

5
Activity 2. Entrance, Exit, and Extra Tickets

Directions: Please write down your honest responses to the questions written on each ticket.

Entrance Ticket Exit Ticket

Extra Ticket
What do I know about the materials and What are the three best things I learned
equipment needed in cooking? today?
If I were to start all over again, what do I
want to think, say, and act?

Reflect and Understanding

Activity 1. Identifying the Uses

Directions: From the given equipment/utensils/materials, complete the table below.

Common Kitchen Equipment,

Utensils and Materials Uses

1. Aluminum

2. Measuring spoon

3. Cast Iron

4. Basters

5. Measuring cups

Activity 2. Game (Pinoy Henyo Style)

Directions: Get a partner and decide who will give the answer and who will ask. (This type of game is made
famous in “Eat Bulaga”). (The teacher will provide the materials for the game)

Transfer
Activity 1: Individual work
Directions: Prepare a portfolio of the different tools and equipment in cooking.
Group them according to their use and write your own idea why they are important in
cooking.

Lesson 2: Maintain Kitchen Tools and Equipment

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.

6
 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. Utensils need to be thoroughly washed in cold, soapy water.

2. Follow the instructions on the sanitizer’s container carefully.
3. All utensils must be thoroughly dried before they are re-used.
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 food-contact surface. The right cleaning agent must also be selected to make cleaning easy.

Process

Cleaning agents are divided into four categories:

Detergents – Use detergents to routinely wash tableware, surfaces, and equipment. Detergents can penetrate soil quickly and
soften it. Examples include dishwashing detergent and automatic dishwasher detergents.

Solvent cleaners – Use periodically on surfaces where grease has burned on. Solvent cleaners are often called degreasers.

Acid cleaners -- Use periodically on mineral deposits and other soils that detergents cannot remove. These cleaners are often used
to remove scale in washing machines and steam tables.

Abrasive cleaners -- Use these cleaners to remove heavy accumulations of soil that are difficult to remove with detergents. Some
abrasive cleaners also disinfect. If they are not properly cleaned, food that comes into contact with these surfaces could become
contaminated.

Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are commonly used as a method for sanitizing in a
restaurant; radiation rarely is. The item to be sanitized must first be washed properly before it can be properly sanitized. Some
chemical sanitizers, such as chlorine and iodine, react with food and soil and so will be less effective on a surface that has not been
properly cleaned.

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 three-compartment 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
165oF (74C). Cleaned items must be exposed to these temperatures for at least 30 seconds.
2. 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 55F (13C) and 120F (49C).
c. Contact time -- In order for the sanitizer to kill harmful microorganisms, the cleaned item must be in contact with
the sanitizer (either heat or approved chemical) for the recommended length of time.

Sanitizer Testing

7
 Every restaurant must have the appropriate testing kit to measure chemical sanitizer concentrations. To accurately test the
strength of a sanitizing solution, determine which chemical is being used -- chlorine, iodine, or quaternary ammonium. Test kits are
not interchangeable so check with your chemical supplier to be certain that you are using the correct kit. The appropriate test kit
must then be used throughout the day to measure chemical sanitizer concentrations.

Advantages and Disadvantages of Different Chemical Sanitizers

Chemical Concentration Contact Advantage Disadvantage

Time
Chlorine 50ppm in water 7 Effective on a wide variety of Corrosive, irritating to the skin,
between 75% and seconds bacteria; highly effective; not effectiveness decreases with increasing
100% affected by hard water; generally pH of solution; deteriorates during
inexpensive storage and when exposed to light;
dissipates rapidly; loses activity in the
presence of organic matter
Iodine 12.5-25ppm in 30 Forms brown color that indicates Effectiveness decreases greatly with an
water that is at seconds strength; not affected by hard increase in pH most active at pH 3.0; very
least 75F water; less irritating to the skin low acting at pH 7.0); should not be used
than is chlorine; and activity not in water that is at 120F or hotter; and
lost rapidly in the presence of the might discolor equipment and surfaces
organic matter.
Quaternary U to 200ppm in 30 Non-toxic, odorless, colorless, Slow destruction of some microorganisms;
Ammonium water that is at seconds non-corrosive, non-irritating; not compatible with some detergents and
Compounds least 75F stable to heat and relatively hard water.
stable in the presence of organic
matter; active over a wide pH
range

Cleaning and sanitizing utensils

There are three steps needed to effectively clean and sanitize utensils:

WashingSanitizing Drying

Utensils such as cutting boards, bowls and knives need to be thoroughly washed in warm soapy water. After washing, the
utensils should look clean and 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 ammonium–based 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 kitchen premises

Cleaning your kitchen regularly is important not only to keep it looking its best, but also to remove all of the germs and
bacteria that accumulate regularly in the kitchen area. There are several surfaces around the kitchen, and by making a homemade
cleaning solution, you can easily clean most of the surfaces with one basic mixture of household ingredients that are probably
already in your kitchen cupboards.

Things You’ll Need

Broom 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 cleaning rag. To remove sticky buildup, wipe with a damp cleaning rag and wipe a damp mop over
your kitchen floor.

8
 2. Mix 1 gallon warm water in a bucket with ½ 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 ½ 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 ½ 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.

Reflect and Understand

Activity 1. Organizing

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.

How to Clean and Store Cooking Tools and Equipment

1. After measuring and mixing ingredients, soak all used mixing bowls, spatulas, measuring spoons and cups and mixer accessories
in a tub of warm water (add a small amount of dishwasher detergent to help start the cleaning). Drop items in the soak as soon
as you are through using them. They will be easier to wash later on.
2. Use a damp washcloth to wipe off all cake mix splatter from the mixer. While you’re at it, wipe off any stray splatter from the
counterpiece and nearby areas. If necessary, finish off with dishcloth.
3. Return electric mixers and other electronic equipment to their designated storage spaces.
4. After cooking, soak used cake pans and muffin tins in warm water with dishwashing solution to soften the baked-on or burnt
food.
5. Wash all used baking items and accessories by either handwashing or loading in a dishwasher (if dishwasher-safe).
6. Dry all baking tools and equipment by air-drying rack or wiping with a dry dishcloth. Make sure all wooden spoons and
accessories are dry before storing.
7. Store all tools and equipment in their designated places. Put frequently used items in conveniently accessible locations. Gather
and secure electrical cords to prevent entanglement or snagging.

Proper Storage and Handling

Proper storage and handling of cleaned and sanitized equipment and utensils is very important to prevent recontamination
prior to use.

Cleaned and sanitized equipment and utensils must be:

 stored on clean storage areas; and

 handled properly to minimize contamination of food contact surface.

10 Steps in Organizing Kitchen Cabinets

1. Pretend it has a glass door and that everyone is going to see what’s inside.
2. Remove all the equipment and scrub shelves with soapy water.
3. Think about what you reach most often and make sure it gets a position that’s easy to reach.
4. Take a cabinet full of glasses and line them up by color. Make sure all of the front are facing out and straight. (Jeff Lewis-
Style)
5. Take a step back after one shelf is done and make someone else look at what you’ve done.

Storing of Washed Utensils

9
 1. They should be stored in a clean dry place adequately protected against
vermin and other sources of contamination
2. Cups, bowls, and glasses must be inverted for storage.
3. When not stored in closed cupboards or lockers, utensils and containers must
be covered or inverted whenever possible. Utensils must be stored on the
bottom shelves of open cabinets below the working top level.
4. Racks, trays and shelves must be made of materials that are imperious,
corrosive-resistant, non-toxic, smooth, durable and resistant to chipping.
5. Drawers must be made of the same materials and kept clean. Full-lined
drawers are not acceptable, but the use of clean and Stacking of chinaware removable towels
for lining drawers is acceptable.

Transfer

Activity 1. Sharing time!

Direction: Answer the following questions in a clean sheet of paper:

1. Why it is important to clean, sanitize, and store equipment properly?
2. Enumerate ways on the proper storage of cleaning equipment.

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.

Lesson B: Measuring Recipe and Product Costing

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.

The following section presents some important measuring equivalents, tables and conversions.

10
 Measuring Ingredients Correctly

Accurate techniques in measuring are as important as the tools for measuring. Therefore, always observe the following
procedures:

 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.
 Check and calibrate timers/thermometers, scales and other measuring devices according to manufacturer’s manual before
using.
 Ingredients which measure by volume and by weight demand standardized
measuring tools and equipment. Do not shake the dry measuring cup to level off dry ingredients.
 It is easier to weigh fat, butter, margarine if bought in pre-measured sticks. If fat does not come in pre-measured sticks, use a
scale to weigh the needed amount.
 Liquids should be poured into cup in desired level. Cup should stand on a flat surface.
 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.
 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 right-hand 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 of heat for the cooking job to be done.
 In microwave cooking, time schedules must be followed exactly because every second is important. The microwaves shut off
automatically when the door is opened.
 Refrigerators are operated by electricity. The unit that does the cooling is underneath 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 manufacturer’s manual.
 Mixers are the most useful machines in commercial kitchens and even at home. It is good for making salad dressings, sandwich
fillings, for sauces, mashing potatoes, beat batter and eggs. Attachments are also available to chop, whip, squeeze out juice, and
make purees.
 Coffee makers mostly are automatic, requiring only the measurement of coffee and water.
 In preparing foods on the range or in the fryer, heat is transferred by conduction

MEASURING AND CONVERSION

These easy-to-use conversion charts can help you convert your recipes to the measuring system your most familiar with.

TABLES OF WEIGHTS AND MEASURE

General Ingredient Equivalent Chart Part I

USING CUPS and SPOONS

Common Abbreviations Standard Weights and Measures

Abbreviation Kitchen Term Measure Equivalent

tbsp. or T tablespoon 1 kilo 2.2 pounds
g. or grams 1,000 grams 1 kilo
lb. or pounds 500 grams ½ kilo
pt. or pint 250 grams ¼ kilo
tsp. or t. teaspoon 1 pound 16 ounces
c. or cups 4 pecks 1 bushel
oz. or ounces 8 qt. 1 peck
k. or kilos 4 qt. 1 gallon
qt. quart 2 pt. 1 quart
°F degrees Fahrenheit 2 cups 1 pint
°C degrees degrees Celsius 16 tbsp. 1 cup
pc. piece or pieces 5 tbsp. plus 1 tsp. 1/3 cup
med. medium 4 tbsp. ¼ cup
sec. Second 1 oz. 2 tablespoons
min minute 1 tbsp. 3 teaspoons
11
 hr. hour or hours 1 tsp. 1/3 tablespoon
sq. square dash /pinch less than ⅛ teaspoon
gal. gallon

All cup and spoon measurements are level

¼ cup 2 fluid ounces 60 ml 1/4/ teaspoon 1 ml

1/3 cup 2 ½ fluid ounces 85 ml 1/2 teaspoon 2.5 ml

½ cup 4 fluid ounces 125 ml 1 teaspoon 5 ml

1 cup 8 fluid ounces 250ml 1 tablespoon 15 ml

Reflect and Understand

Activity 1.Conversion of measurements

Directions: Convert the following ingredients as stated in each number.

1._______ quart = 4 gallons 6.16 pounds =_________ ounces

2.______ grams = 3.5 Kilos
3. 64 tablespoons = _______ cups
4.______ teaspoons = 15 tablespoon
5._____ tablespoons = 72 ounces
7.___________ tablespoons = 7 cups
8.8 quart = _______________ gallons
9._________cups = 10.5 pint
10.5 kilos = ___________ pounds

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 6. Soy sauce 11. Sesame seeds

2. Cornstarch 7. Garlic 12. Vanilla
3. Condensed milk 8. Cheese 13. Ground pepper
4. Venigar 9. Yeast 14. Coconut milk
5. Skim milk 10. Nuts 15. Refined sugar

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 :____________________

12
2. Palitao
Cost of production : 38.50 Number of pieces / Servings : 50pcs
Cost per price : __________________50%
Profit Per Price :_________________ Selling Price :____________________

Process

How to Calculate Markup Percentage

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.

Reflect and Understand

Activity 1. Calculate the Markup Percentage

Directions: Given the following recipe (Maja Blanca) and its estimated 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

2 cups white sugar 25.00

7 cups cocomilk 50.00

1 cup evaporated milk 20.00

½ cup shredded buko 25.00

13
 1 tsp vanilla 5.00
TOTAL 145.00

Selling price = Total cost + Peso mark-up No. of yield SP= ____

Activity 2. Compute the percentage mark-up

Direction: Complete the following table with the necessary information.

Purchase
Percentage mark
Items cost/buying Selling price Peso markup
up
price
Bibingka
50.00 75.00
Suman 10.00 20.00

Puto 30.00 40.00

Sapin-sapin 25.00 55.00

Halaya 55.00 110.00

Transfer

Activity 1.

Direction: Provided with materials and equipment, perform proper way of measuring dry and liquid
ingredients.

RUBRICS FOR SCORING

Description Score

Observes the proper way of measuring ingredients with no mistake 100

Observes the proper way of measuring ingredients with 1 mistake 95

Observes the proper way of measuring ingredients with 2 mistakes 90

Observes the proper way of measuring ingredients with 3 mistakes 85

Observes the proper way of measuring ingredients with 4 mistakes 80

Activity 2. Interview at least two entrepreneurs in commercial cooking

Directions: Visit at least 2 native delicacies owner in your locality. Interview on how they measure ingredients make a narrative
report in a bond paper and share observations in class.

14
LESSON 3: Preparation and Cooking of Native Delicacies

Know

Native delicacies are well-loved by Filipino people. Each region in the Philippines has its own way of
preparing suman, puto, biko, kutsinta, bibingka, kalamay and other delicacies.
The preparation of native delicacies is easier than other food since most of them are prepared not in oven or other
equipment but in traditional kalan, kawali, gilingan, kawa or palayok with banana leaves which add flavor to the native delicacies.
These delicacies are sweet and rich with various local ingredients. They come in various attractive forms at affordable cost that
attract people.
Homemakers can add extra to their family income by simply selling native delicacies in front of their houses, in the
market or by supplying schools, offices, and groceries or even starting a small business of their own.

Kakanin, or native delicacies, are snacks usually made with or containing any or combination of coconut milk, rice
flour, glutinous rice, cassava and sugar. Kakanin are usually prepared whenever there is a special occasion like fiesta, birthday,
Christmas, anniversary, or just enjoy an afternoon of kakanin party with your family and friends.

NATIVE DELICACIES RECIPE

BIBINGKA ESPESYAL (Rice Cake) or Bibingka Royale or simply just bibingka to many, is very
popular during Christmas season. It’s like a pancake with cheese and salted egg, sugar and
grated fresh coconut topping-if only it’s as easy as pancake to make at home.   Bibingka is a
special rice cake made of rice dough called galapong.

Bibingka Batter
Ingredients:
1 cup rice 2 tbsp melted butter
1 cup water 3 eggs, beaten
½ cup refined sugar 1 cup thick coconut milk
2 tsp baking powder

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 don’t
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 4-5 salted eggs 1 packed white cheese
grated coconut butter

Utensils:
mixing bowl ladle or deep-cupped spoon a pair of tongs
15
stove measuring cup improvised basin for live coals
charcoals banana leaves turner for frying or toasting
rice caked molder

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

Scoresheet for Cassava Bibingka

Characteristics Good (3) Fair Poor

(2) (1)
Shape: cut easily into well shaped servings
Color: brown or yellowish
Texture: cooked mixtures are soft and runny when hot, firm after
cooking
Flavor: well-blended, pleasing, sweet rich in flavour

MAJA BLANCA is a Filipino dessert made primarily from coconut milk. Also known as coconut
pudding, it is usually served during fiestas and during the holidays, especially Christmas.
Maja blanca has the consistency of thick gelatine with a delicate flavour, and is creamy white in
colour.

Ingredients:
1/2 cup cornstarch ½ cup white sugar 2 cups coconut milk
coconut cream from 1 grated coconut

Procedure:
Coconut cream

1. Extract coco cream and coconut milk from the grated coconut.
2. Place grated coconut in a muslin bag wrung out of warm water.
3. Twist the open end and squeeze out the coco cream without adding water.
4. 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.

16
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.
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.

Score sheet for Maja Blanca (using cornstarch)

Good (3) Fair Poor

Characteristics (2) (1)
Shape: well-formed when served
Color: uniformly blended color or plain
Texture: well-cooked starch, smooth unless with other ingredients
such as buko, corn etc.
Flavor: pleasing coconut flavor for maja and latik

PALITAW is a Philippine dessert and snack made of rice flour dough that is
boiled and then coated with coconut and sesame seeds. The small, flat rice
cakes are traditionally eaten during holiday festivities but can be enjoyed
any time. The texture of the finished cakes ranges from very moist and
delicate to chewy and rubbery, depending on the preferences of the cook.
Although there are a few variations, palitaw is usually prepared according
to the same basic recipe without any changes.

Ingredients:

½ kilo glutinous rice flour 1 grated mature coconut

3 tablespoons sugar a tablespoons toasted sesame

seeds

pinch of cinnamon (optional)

Procedure:

1. Boil water.
2. Shape galapong into small disks. Drop one by one to the boiling water. When it floats, it’s 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.

Score sheet for Palitaw

Good (3) Fair Poor

Characteristics (2) (1)
Shape: well-formed when served
Color: uniformly blended color or plain
Texture: well-cooked, good toast of sesame seeds and good quality
grated coconut
Flavor: pleasing sesame seeds with grated coconut

CUCHINTA (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).
17
Ingredients:

1 cup rice flour 2 cups brown sugar 3 cups water

1 teaspoon lye water freshly grated coconut

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.

2. Remove from the muffin pans and serve with freshly grated coconut.
Score sheet for Palitaw

Good (3) Fair Poor

Characteristics (2) (1)
Shape: well-formed when served
Color: uniformly blended color or plain
Texture: well-cooked, smooth
Flavor: pleasing sesame seeds with grated coconut

Sapin-sapin is a layered glutinous rice and coconut dessert which is Philippine cuisine. It
is made from rice flour, coconut milk, sugar, water, and coloring. It has coconut flakes
sprinkled on top. Sapin-sapin means "layers"[2] and the dessert is recognizable for its
layers, each colored separately.[3] It has been referred to as "a blancmange of several
colored layers, sweetened and flavored with coconut milk".

Ingredients:

1½ cups malagkit dough (galapong) ½ cup rice galapong

2½ cups white sugar 3 cups cooked ubi
(mashed)
4 cups thick coconut cream (from 2-3 coconuts) 2 big cans condensed milk
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”.
7. Cool before slicing.
8. Serve with “budbod” or toasted sweetened coconut.

Espasol a native cake of roasted and ground sticky rice with coconut milk and sugar.

Ingredients:

18
1 cup malagkit (glutinous rice) 4 cups rice flour, toasted until light brown
2 cups sugar 1 cup coconut milk
1½ cups toasted shredded coconut Anise seeds

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 2½ inch in diameter).
8. Slice into ½inch thick pieces.

Ube Halaya is basically a dessert made from purple yam. It's sweet and usually has milk and sugar.

Ingredients:

1 kilo ube or yam 1 can (14ounces) evaporated milk

2 cans (12ounces) condensed milk ½ cup butter or margarine

½ teaspoon of vanilla (optional)

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.

Reflect and Understand

Activity. Let me share!

Directions: Complete the table below by providing honest responses.

Questions Responses

19
 1.What have you just done today?

2. How can familiarity in the various

processes and principles help you in
providing quality and marketable native
delicacies, “kakanin”?

3. How can your new learning help you be

the best manufacturer or producer of
native delicacies?

4. What are your general impressions

about producing or manufacturing native
delicacies?

Transfer

Activity 1: GRASPS Model

Directions: Please prepare a Goal, Role, Audience, Situation, Product and Performance, and Standards and criteria for success
(GRASPS) design in preparing native delicacies.

GRASPS MODEL
Goal Your task is to produce native delicacies.

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 The challenges involve in purchasing, preparing, cooking and selling native delicacies or
kakanin, using the concepts and principles you have learned.

Product and You will cook varied quality, marketable and profitable products using the concepts and
Performanc principles you have learned in commercial arts.
e

Activity B. Create or innovate your own native delicacies.

1. List down on a clean sheet of bond paper the kitchen materials and utensils needed, ingredients, and procedures.

20
 2. Prepare all the needed materials and ingredients
3. Cook.

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.

Lesson 4: UNDERSTANDING THE BASIC KITCHEN LAYOUT

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 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 space-saving
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

DETERMINING YOUR KITCHEN’S LAYOUT

After learning about the work triangle in the section "Understanding Basic Kitchen Layout,"you will now see how the work triangle
functions in each layout and the advantages each layout offers.

There are five primary kitchen layout shapes - the U-Shaped, L-Shaped, Island, G-Shaped, Corridor/Gallery, and Single Wall
shapes.

1.The U-Shaped Kitchen

Named for the "U" shape it resembles, this kitchen is popular in large and small homes alike.
 Perfect for families who use their kitchens a great deal
 Provides plenty of counter space
 Efficient work triangle
 Can convert one cabinet leg into a breakfast bar
2. The L-shaped kitchen-This kitchen shape is one of the most flexible and most popular, providing a compact triangle.
*Very flexible design lay out
* Major appliances can be placed in a variety of areas
* Work areas are close to each other
*Can easily convert to a U-shape with a cabinet leg addition

3.The Island Option. Islands are extremely popular in homes today and are most
often seen in L-Shaped kitchens. Islands can not only keep work areas traffic-free,
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

21
 *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

22
23
 Activity 1: Kitchen plan and symbols

Direction: Match Column A to B. Do this activity in a sheet of paper.

24
Kitchen Floor Plan Symbols
Scale: ¼” = 1

25
Reflect and Understand

26
 Activity 1. Draw the symbol of the following:

1. Refrigerator

2. Free standing stove/oven

3. Sinks

4. Microwave

5. Dishwasher

Activity 2.

Directions: Search on internet and download some more symbols in kitchen lay-out and report to the class.

Transfer

Activity 1 A. Answer what is being ask:(Identification)

1. This kitchen shape is one of the most flexible and most popular providing a compact triangle.
2. Ideal for larger families needing extra storage space.
3. This kitchen makes the most out of smaller space.
4. A very flexible design layout.
5. Ideal for apartments and smaller home

Activity1 B. When do we use each kitchen layout?

Activity 2. Draw kitchen symbols and plans.

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.

Lesson 5: Practice Occupational Safety and Health

27
Know

Apply health, safety and security procedures in the workplace. Safety regulations and workplace safety and hazard control
practices and procedures are clarified and explained based on organization procedures. Hazards/risks in the workplace and their
corresponding indicators are indentified to minimize or eliminate risk to co-workers, workplace and environment in accordance with
organization procedures. Contingency measures during workplace accident, fire and other emergencies are recognized and
established in accordance with organization procedures.

Running a business or a big food service establishment is a demanding job. Consider the following responsibilities if you are a
worker or an owner of such business.
• Protect your property from fire;
• Protect your property from natural hazards;
• Protect your property from crime;
• Protect your staff and visitors from accidents;
• Know the legislation that may affect your business.

Most kitchen fires occur in kitchen ranges, boilers or deep-fat fryers and can often be traced back to poor cleaning regimes.

A. Protecting Property from Fire

• 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.

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
28
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.

C. Protecting property from crime

Burglary

Thieves frequently see catering businesses as an easy target and it is wise to ensure that you have a good level of security.
Locks on external doors should be high standards and quality materials. All accessible opening windows should be fitted with key-
operated locks secluded windows and roof-lights should be protected with steel bars, grilles or shutters. Consider fitting shop-fronts
with grilles or shutters to deter smash and grab raiders Given time, almost any physical security can be overcome, consider fitting an
Intruder.
Alarm system which will act as a deterrent and limit the time an intruder will have on your premises. Any alarm system should
be fitted and maintained.
Closed Circuit Television (CCTV) can help deter and capture evidence of robbery. Any system should be fitted and maintained
by an installer registered with a nationally recognized installation body such as - NSI (NationalSecurity Inspectorate) and SSAIB
(Security Systems and Alarms Inspection Board).
When your premises are closed, lock away portable electronic equipment e.g. laptop computers in a secure cabinet.
Consider fitting access control locks on entrance doors to prevent intimidation or robbery.

Theft of money

Keeping cash on the premises overnight increases the chance of a break in:
• Keep as little cash on the premises as possible and keep it out of public view.
• Where possible, cash should not be left on the premises outside business hours.
• Empty the cash register overnight and leave the drawer open as this often deters thieves.

D. Protecting your staff and visitors from accidents. “Prevention is better (and cheaper) than cure”.

Slips, Trips and Falls

The most common type of workplace accident can be easily and cheaply prevented in most cases and often bring other
benefits.

o Keeping the premises clean, tidy, congestion-free and well lit will go a long way to preventing most types of accident.
o Clear up spillage promptly and post warning notices.
o Repair or replace damaged floor coverings immediately – especially on stairways and areas where the public have access.
o Keep a clearly marked first-aid kit available at all times.

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.

29
• 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.

Accident reporting and investigation

Make sure that all accidents and incidents are recorded and investigated as lessons can be learned to prevent them in
future. Recording method must accessible and secured. Computer records are fine.

F. Legislation that may affect business

We have mentioned some areas where legislations may affect your business. Fire Safety, Food Hygiene and electricity.
There may be other regulations from other regulatory board like Food and Drug Administration (FDA) particularly on manufacturing,
packaging and storing food. Be aware and knowledgeable.

Reflect and Understand

Activity 1. Speculative Journal Writing

Directions: Complete the table below with your speculative thoughts and ways to avoid them.

Types of accident or disaster Speculations Ways to avoid them

1. Fire

2. Floods

3. Customer strain

4. Spillage

5. Riots

Activity 2. Internet-based activities

1. Download the various safety signs and tags. Paste one signage in a paper.

Transfer

Activity 1. GRASPS Model

Directions: The class will be divided into 5 groups. Each group will prepare a brochure for the following:
A. Protecting your property from fire.
B. Protecting your property from natural hazards
C. Protecting your property from crime.
D. Protecting your staff and visitors from accidents
E. Legislation that may affect your business.

30