Professional Documents
Culture Documents
-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:
-the state of being
infested as with
parasites or vermin.
KITCHEN:
-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.
PEDESTAL:
-a base or support.
SANITIZER:
-a chemical agent used
for cleansing and
sanitizing surfaces and
equipment.
SANITIZING:
-a process of reducing
number of harmful
organisms to safe level on
food contact services.
STACK:
-a case compose of
several rows of
shelves.
Identify the words that best
describe the following
statements. Write your
answer in a ¼ sheet of
paper.
1.) It is commonly used
as a measure of small
levels of pollutants in air,
water, body fluids, etc.
2. It is the state of being
infested as with
parasites or vermin.
3. It is a process of
reducing number of
harmful organisms to safe
level on food contact
services.
4. It means to destroy
totally.
5. It is a base or
support.
6. It refers to the
physical removal of
visible soil and food
7. It refers to the room
which is especially set
apart and containing the
necessary utensils for
cooking food.
8. It refers to a case
compose of several
rows of shelves.
9. It refers to anything that
is dirty.
10. It refers to a substance
used to destroy germs and
diseases.
MATERIALS OF KITCHEN
UTENSILS AND
EQUIPMENT COMMONLY
FOUND IN THE KITCHEN
ALUMINUM:
The most popular,
lightweight, attractive
and less expensive
material.
STAINLESS STEEL:
It is the most popular
material used for tools
and equipment, but is
more expensive.
GLASS:
Is good for baking but
not practical on top
or surface cooking.
CAST IRON:
Is sturdy but must be
kept seasoned to
avoid rust.
CERAMIC AND HEAT-
PROOF GLASS:
Used especially for baking
dishes, casseroles, and
measuring cups.
TEFLON:
Is a special coating
applied to the inside or
some aluminum or steel
pots and pans.
PLASTIC AND
HARD RUBBER:
Are greatly durable and
cheap but may not last
long.
EVALUATION
1.) Is used especially for
baking dishes, casseroles,
and measuring cups.
2.) It is good for baking
but not practical on top or
surface cooking.
3.) Is sturdy but must be
kept seasoned to avoid
rust.
4.) It is the most popular,
lightweight, attractive
and less expensive
material.
5.) These are greatly
durable and cheap but
may not last long.
6.) It is a special coating
applied to the inside of
some aluminum or steel
pot and pans.
7.) It is the most popular
material used for tools
and equipment, but is
more expensive.
1.)
2.)
3.)
4.)
5.)
COOKING UTENSILS
LIST THAT EVERY
KITCHEN NEEDS
Used for returning some
of the meat or poultry
juices from the pan,
back to the food.
Use to open a food tin,
preferably with a smooth
operation and comfortable
grip and turning knob.
Also called a vegetable
strainer.
Essential for various tasks
from cleaning vegetables to
straining pasta or tin contents.
A wooden or plastic
board where meats and
vegetables can be cut.
Used to shake flour, salt,
and pepper on meat.
Poultry, and fish.
Used when temperatures
must be kept below boiling,
such as for egg, sauces,
puddings and to keep foods
warm without overcooking.
Used to sharpen long
knives.
Used for turning
hamburgers and other
food items.
Used to fill jars, made of
various sizes of stainless
steel, aluminum, or of
plastic.
Is a kitchen too which is
specifically designed for
the purpose of pulping
garlic for cooking.
Used to grate, shred,
slice and separate foods
such as carrots, cabbage
and cheese.
Used to lift a hot roasted
turkey from the roaster to the
serving platter, without it
falling apart.
Often referred as Cook’s
or Chef’s tool.
Used for opening food
packages, cutting tape or
string to package foods or
simply to remove labels or
tags from items.
Used to measure solids
and dry ingredients,
such as flour, fat and
Commonly made up of
heat-proof glass and
transparent so that liquid
can be seen.
Used to weigh serving
portions from one
ounce to one pound.
Used to measure serving
of soft foods, such as
fillings, ice cream, and
mashed potato.
Used to measure
smaller quantities of
ingredients
Used to weigh large
quantities of ingredients
in kilos.
Used to transfer a little or
much cooked pasta to a
waiting plate, without mess.
Used for mashing
cooked potatoes,
turnips, carrots or other
soft cooked vegetables.
Used for beating small
amount of eggs or
batter.
A rubber silicone tools
used to blend or scrape
the food from the bowl;
metal, silicone or plastic.
Used to make the task of
cleaning seafood and
removing the shell much
easier.
A utensil consisting of a
small, shallow bowl on a
handle, used in preparing,
serving, or eating food.
Used to more easily grab
and transfer larger food
items, poultry or meat
portions to a serving
platter.
Used for serving soup or
stews, but can also be
used for gravy, dessert
sauces or other foods.
Used to section raw
meat, poultry, and fish.
Used to chop, dice or
mince food.
Used to slice roasts,
ham, and thick, solid
cuts of meats.
Used to fillet fish and to
remove raw meat from
the bone.
Used to prepare salad
greens, vegetables, and
fruits.
Used to level off
ingredients when
measuring and to spread
frostings and sandwich
fillings.
Used to section citrus
fruits. The blades has
two-sided, serrated
edge.
Used to core, peel, and
section fruits and
vegetables. Blades are
short, concave with hollow
ground.
Solid, slotted and perforated.
Made of stainless steel or
plastic, the solid ones are used
to spoons liquids over foods and
to lift foods, including the liquid
out of the pot.
Used to measure heat
intensity.
Used to hold meats while
slicing, and to turn solid
pieces of meat while
browning or cooking.
Used to scrape
vegetables, such as
carrots and potatoes
and to peel fruits.
Used for whipping eggs
or batter, and for
blending gravies, sauces,
and soups.
Used for creaming,
stirring, and mixing.
Refer to a small electrical
appliance, such as mixer, or a large,
expensive, power-operated
appliance such as range or a
refrigerator.
Necessary in preventing
bacterial infections from
foods.
Utilized most commonly in
big food establishments,
some with specialized uses
and some are optional.
Used to prepare foods ahead
of time, frozen or
refrigerated during the slack
periods, and cooked or
heated quickly in microwave
Used to chop, blend,
mix, whip, puree, grate
and liquefy all kinds of
food.
SCORE
RATE
Demonstrated and identified 15 kitchen utensils 100
Demonstrated and identified 14 kitchen utensils 95
Demonstrated and identified 13 kitchen utensils 90
Demonstrated and identified 12 kitchen utensils 85
Demonstrated and identified 11 and below kitchen 80
utensils
-the process of removing
food and other types of soil
from a surface
-Use detergents to
routinely wash tableware,
surfaces and equipment.
-Use periodically on
surfaces where grease has
burned on.
-use periodically on
mineral deposits and other
soils that detergent cannot
remove.
-use these cleaners to
remove heavy accumulations of
soil that are difficult to remove
with detergents.
-done using heat,
radiation, or chemicals.
-are commonly used as a
method for sanitizing in a
restaurant; radiation is rare.
-there are 3 methods of
using heat to sanitize
surfaces- , ,
and .
-is the most common
method used in the
restaurants.
-chemicals that are approved
sanitizers are
-the presence of too little
sanitizer will result in an
inadequate reduction of harmful
microorganisms. Too much can be
toxic.
-generally, chemical
sanitizers work best in water
that is between 55ﹾF (13ﹾC) and
120ﹾF (49ﹾC).
-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.
Chemical Concentration Contact Advantage Disadvantage
Time
*Brown Sugar
*WHITE SUGAR:
1.) Sifting is not necessary before
measuring unless it is lumpy.
2.) Fill the measuring cup until overflowing.
Do not shake the cup.
3.) Level off with the
spatula.
(WHITE SUGAR):
1.) Sifting is not necessary before measuring
unless it is lumpy.
(WHITE SUGAR):
2.) Fill the measuring cup until overflowing.
Do not shake the cup.
(WHITE SUGAR):
3.) Level off with the
spatula.
*BROWN SUGAR:
1.) Check if the sugar is lumpy before measuring.
Roll out the lumps. Remove the dirt.
2.) Scoop into the measuring cup and pack
compactly
until it follows the shape when inverted.
(BROWN SUGAR):
1.) Check if the sugar is lumpy before
measuring. Roll out the lumps. Remove the
dirt.
(BROWN SUGAR):
2.) Scoop into the measuring cup and pack
compactly until it follows the shape when
inverted.
1 2 3
C.) Powdered Food (baking powder and
baking soda)
1.) Remove the lumps in the powder by stirring.
2.) Dip the measuring spoon into the powder.
3.) Level with spatula or
back edge knife or right
in the can opening.
(Powdered Food):
1.) Remove the lumps in the powder by
stirring.
(Powdered Food):
2.) Dip the measuring spoon into the powder.
(Powdered Food):
3.) Level with spatula or back edge knife or
right in the can opening.
D. Shortening
*Solid Fats
*Liquid Fats
*Solid Fats:
1.) Fill the cup/ spoon with the
shortening while pressing until it is full.
2.) Level the fat
with a straight of a
knife or spatula.
(Solid Fats):
1.) Fill the cup/ spoon with the shortening while
pressing until it is full.
(Solid Fats):
2.) Level the fat with a straight of a knife
or spatula.
*Liquid Fats:
1.) Pour oil in the glass measuring cup.
2.) Check if it is filled
up to the measuring mark. Do not lift the
cup when measuring.
(Liquid Fats):
1.) Pour oil in the glass measuring cup.
(Liquid Fats):
2.) Check if it is filled up to the measuring
mark.
Do not lift the cup when measuring.
X X
E. Milk
*Liquid Form
* Powdered Milk
(Milk): Liquid Form
1.) Pour milk into the glass measuring cup up to
the measuring mark. Do not lift the cup.
x
(Milk):
**Powdered Milk:
1.) Remove the lumps in milk by stirring.
2.) Scoop lightly to fill the measuring cup or spoon
without shaking until it overflows.
3.) Use the spatula or the
straight edge knife to level
the measurement.
(Powdered Milk):
1.) Remove the lumps in milk by
stirring.
(Powdered Milk):
2.) Scoop lightly to fill the measuring cup or
spoon without shaking until it overflows.
(Powdered Milk):
3.) Use the spatula or the straight edge knife
to level the measurement.
EVALUATION
DIRECTIONS:
____1.) This is packed when measuring; it follows the
shape of the cup when inverted.
____2.) This is used to measure liquid ingredients.
____3.) Use to level ingredients when measuring.
____4.) This is to be removed in brown sugar and to
be rolled with rolling pin.
____5.) What not to do in a cup full of
flour to avoid excess measurement.
____6.) This is how to fill the cup when measuring.
____7.) This is not to be done with the cup when
measuring liquid ingredients.
____8.) This is used to level dry ingredients in the
absence of the spatula.
____9.) It is the way of removing lumps in the baking
powder or baking soda.
____10.) This is not necessary in sugar
unless it is lumpy.
MEASURING
INGREDIENTS
ACCURATELY
RICE AND FLOUR:
1.) Fill the cup to
overflowing.
2.) Level-off with a spatula
or with a straight-edged
knife.
SIFTED FLOUR
1.) Sift flour 2 or 3 times.
2.) Spoon into the cup
overflowing.
3.) Level off with a spatula.
REFINED SUGAR
1.) Sift sugar once to take out
lumps, if any.
2.) Spoon into cup.
3.) Level off with a spatula.
4.) Do not pack or tap the
sugar down.
BROWN SUGAR
1.) Pack into cup just
enough to hold its shape
when turned out off cup.
2.) Level off with a spatula
before emptying.
LIQUID INGREDIENTS
1.) Place the cup on a flat,
level surface.
2.) Hold the cup firmly and
pour the desired amount or
liquid into the cup.
3.) Lean over and view the
liquid at eye level to make
sure it is the proper
amount.
Focused around major
appliances- refrigerator-
freezer, range, or sink.
These centers make possible
an orderly flow of activities
connected with food storage,
preparation, cooking, serving,
and clean-up.
Where work is done most
efficiently when it flows in a
natural progression, either
from left to right or right to
left.
Means doing the job in the
easiest, simplest and
quickest way.
Simply means a specific
work area where a particular
kind of food is produced or a
specific job is done.
An imaginary line drawn
from each of the three
primary work stations in the
kitchen, and avoid traffic
flow problems.
KITCHEN FLOOR PLAN KITCHEN SYMBOLS
1.) The Food Storage Station: