TLE

Utilize appropriate kitchen tools, equipment, and paraphernalia

There are materials, kitchen utensils and equipment commonly found in the kitchen. Any
cook should be familiar with the correct items or utensils, devices and equipment in the
kitchen. It is very important to consider several things and not only the price when buying
them. The work of a cook 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 lists are materials of kitchen utensils and equipment commonly found in the
kitchen.
 
Stainless Steel is the most popular material used for tools and equipment, but is more
expensive. It is easier to clean and shine and will not wear out as soon as aluminum.
Choose those with copper, aluminum or laminated steel bottoms to spread heat and keep
the pot from getting heat dark spots. Stainless steel utensils maybe bought in many
gauges, from light to heavy.
 
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.
 
Ceramic and heat-proof glass is used especially for baking dishes, casseroles, and
measuring cups. Glass and ceramic conduct the heat slowly and evenly. Teflon is a
special coating applied to the inside of some aluminum or steel pots and pans. It helps
food from not sticking to the pan. It is easier to wash and clean, however, take care not to
scratch the Teflon coating with sharp instrument such as knife or fork. Use wooden or
plastic spatula to turn or mix food inside.
 
Glass is good for baking but not practical on top or surface cooking. Great care is needed
to make
 
Cast Iron is sturdy but must be kept seasoned to avoid rust. Salad oil with no salt or
shortening can be rubbing inside and out and dry. Wash with soap (not detergent) before
using.
 
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.
 
Cooking Utensils at Home
1. 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.
 
2. Cans, bottles, cartoons opener use to open a food tin, preferably with a smooth
operation, and comfortable grip and turning knob.
 
3. Colanders also called a vegetable strainer are essential for various tasks from cleaning
vegetables to straining pasta or tin contents.
 
4. Flipper use for turning hamburgers and other food items.
 
5. Funnels – used to fill jars, made of various sizes of stainless steel, aluminum, or of
plastic
 
6. Graters used to grate, shred, slice and separate foods such as carrots, cabbage and
cheese.
 
7. Cutting Boards a wooden or plastic board where meats and vegetables can be cut.
 
8. Dredgers – used to shake flour, salt, and pepper on meat, poultry, and fish.
 
9. Double boiler – used when temperatures must be kept below boiling, such as for egg
sauces, puddings, and to keep foods warm without overcooking.
 
10. Emery boards/sharpening steel – used to sharpen long knives.
 
11.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 .
 
12. Kitchen Shears They are practical for opening food packages, cutting tape or string to
package foods or simply to remove labels or tags from items. Other cutting tools such as
box cutters are just as handy, especially for opening packages.
 
13. Measuring Cups, Spoons Measuring tools are among the most important items
found in any kitchen, since consistently good cooking depends upon accurate
measurements. Measuring tools should be standardized. Measuring cups and spoons are
also in the home kitchen. Scales are used to weigh materials of bigger volumes. These
are delicate and precision instruments that must be handled carefully and are more
dependable in terms of accuracy.
 
14. Scraper- a rubber or silicone tools to blend or scrape the food from the bowl metal,
silicone or plastic egg turners or flippers.
 
15. Serving Tongs enables 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 and the longer the tongs, the better especially when used with a deep fryer, a
large stock pot or at the barbecue.
 
16. 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.
 
17. 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.
 
18. Wooden spoons continue to be kitchen essentials because of their usefulness for
used for creaming, stirring, and mixing. They should be made of hard wood.
 
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) is 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.
 
Auxiliary equipment like griddles, tilting skillets, broilers/grills, steamers, coffee makers,
deep-fat fryers, wok, crockery, cutting equipment (meat slicer, food choppers, grinders)
mixers and bowls, pots and pans are utilized most commonly in big food establishments,
some with specialized uses and some are optional.
 
Blenders are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food. A
blender is a very useful appliance. They vary in the amount of power (voltage/wattage).
Others vary and do not do the same jobs.
 
Microwave Ovens have greatly increased their use in the food industry. Foods can be
prepared ahead of time, frozen or refrigerated during the slack periods, and cooked or
heated quickly in microwave ovens.
 
Appropriate Cleaning Tools and Equipment Based on Their Uses
Kitchens can quickly become the perfect breeding ground for bacteria and germs,
particularly when you are cooking for a commercial operation. You can avoid this by
careful cleaning of your wooden, metal, stone and plastic kitchen equipment and surfaces
right after cooking and by removing harmful microorganisms through periodic sanitization.
Failure to adequately clean and sanitize any food contact surfaces can lead to food borne
illnesses. Clean and sanitized kitchen protects both workers and guests from possible
diseases. Every establishment must be equipped with appropriate cleaning tools and
equipment to ensure safety and care of the things in the kitchen.
 
Types of Appropriate Cleaning Tools and Equipment Based on their Uses
 
Cleaning Equipment Is any of a large equipment or  machine use for cleaning that has a
present of electricity.
 
1. Dishwasher - is a machine for cleaning dishware and cutlery automatically. Unlike
manual dishwashing, which relies largely on physical scrubbing to remove soiling, the
mechanical dishwasher cleans by spraying hot water, typically between 45 and 75 °C (110
and 170 °F), at the dishes, with lower temperatures used for delicate items.
 
2. Vacuum cleaner – it is used to eliminate loose soil and dust from carpet surfaces and
even hard surfaces.
 
3. Floor Polisher - To be used in scrubbing, stripping, and polishing hard floor surfaces
and also vinyl, wood parquet, etc.
 
4. Hydro Vacuum Cleaner - This is called an “all-purpose vacuum” as it is used for both
dry and wet surfaces and also for absorbing water in flooded or wet surface.
 
5. Carpet Sweeper - This is used to pick-up dirt and particles from carpet.
 
Floor Cleaning Tools
 

 1. Floor Squeegee This is needed to remove excessive water from the surface and
corners. It also speeds up the drying process.
2.  Soft broom - is for fine and flat surfaces like vinyl and wood. Stick broom is ideal for
rough surfaces like grounds.
3.   Dust Mop - used to dust mop on the floor during follow up cleaning.
4.   Floor Mop - For mopping, floor stripping and waxing.
5.  Caution Sign Warning sign to alert people that the floor is wet and slippery, and they
should not step on it. It is a tool for the prevention of slips and injuries.
6. Scouring Pads - Should not be used for painted surfaces, mirrors and glass panels,
nor with scouring powder. Always make sure the pads are wet before using them.
7.  Sponges – used for cleaning fine or smooth surfaces.
8.   Mop Wringer - Used to wring and flush out excess water in the mop during damp
mopping.
Acid Cleansers -These are used on mineral deposits and other soils that detergents
cannot remove. These cleaners are often used to remove scale in ware washing
machines and steam tables. It also removes carbon build up from aluminum and stainless
cook wares. Examples: Muriatic acid, Mr. Muscle, Domex, and Bleach
Chemical Cleaning Tools
1. Detergents - Used to routinely wash tableware, surfaces, and equipment. Detergents
can soften soil quickly. Examples: bar soap, dishwashing liquid and powder detergent.
2. Solvent cleaners - Used on surfaces where grease has burned on. Solvent cleaners
are often called degreasers. Examples: Liquid soap, Joy
Other Cleaning Tools
 1.  Trash bins with plastic liners. The bins are for the disposal of trashes. The plastic
liner helps to capture soil moisture, as well as germs and fungi that would embedded into
the lining of the trash can.
2.     Hand Gloves- Protection of cleaners against contamination during the cleaning
process
3.     Grouting brush – is used for cleaning in between surfaces of tiles.
4.     All-purpose micro-fiber cleaning cloth – these types of cloth can be used
 

Maintain Appropriate Kitchen Tools, Equipment and Paraphernalia

The kitchen is one of the most essential parts of the house because it is the center of the
family’s day- to -day living. In this lesson we will discuss the importance of cleaning
kitchen tools and equipment. Regular kitchen cleaning kills germs and prevents the growth
of bacteria on surfaces which can cause illnesses.

 
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.
 

Cleaning agents are divided into four categories:

 

1. 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.
 

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

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

4. Abrasive cleaners -- Use these cleaners to remove heavy accumulations of soil that
are difficult to remove with detergents. Some abrasive cleaners also disinfect. Clean food-
contact surfaces that are used to prepare potentially hazardous foods as needed
throughout the day but no less than every four hours.
 

Sanitizing is done using heat, radiation, or chemicals 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.
 

2. Chemicals. Chemicals that are approved sanitizers are chlorine, iodine, and quaternary
ammonium. 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
55oF(13oC) and 120oF (49oC).
 

C. Contact time -- In order for the sanitizer to kill harmful microorganisms, the cleaned
item must be in contact with the sanitizer for the recommended length of time.
 

Cleaning Methods
 

Equipment can be categorized with regard to cleaning method as follows:

 

        Mechanical Cleaning. Often referred to as clean-in-place (CIP). Requires no

disassembly or partial disassembly.
 

        Clean-out-of-Place (COP). Can be partially disassembled and cleaned in specialized

COP pressure tanks.
 

        Manual Cleaning. Requires total disassembly for cleaning and inspection.

 

Sanitization
 

It is important to differentiate and define certain terminology:

 

        Sterilize refers to the statistical destruction and removal of all living organisms.

 

        Disinfect refers to inanimate objects and the destruction of all vegetative cells (not
spores).
 

        Sanitize refers to the reduction of microorganisms to levels considered safe from a

public health viewpoint.
 

How to clean Kitchen Floor

 

1. Begin by sweeping the floor, being sure to flush dirt from corners and under appliances.
 

2. First attempt to clean your floor with warm water and a mop. Often, no detergents are
needed.
 

3. If the dirt remains, use detergent in warm water. Do not overly apply dish soap only light
bubbles should appear in water.
 

4. Using the mop or soft cloth, scrub the floor gently. Stubborn spots may require the
rubber bristled brush and cleaning from your hands and knees.
 

5. Use towels to clean up excess moisture. Allow the floor to dry completely.
 

6. Make sure the floor is dry before resuming use.

 

My step by step to clean a kitchen

 

• Clear the decks! Put away all the items that belong in the kitchen but are not in their
proper place.
 

• Start at the sink

 

• Spray countertops and stovetop.

 

• Empty the refrigerator

 

• Start at the top

 

• Wipe down Upper cabinets & clean microwave

  

• Wipe down upper cabinets and clean microwave

 

• Wipe down countertops and stove top.

 

• Clean vertical surfaces of appliances

 

Cleaning and sanitizing utensils

 

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

        washing;
 

        sanitizing; and
 

        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 is very effective at sanitizing 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, ensures 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 scalded. All utensils must then be thoroughly
dried before they are re-used. Air-
 

Drying is best but tea towels can be used if they are clean. 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 prevents the spread of bacteria and viruses. You can beat the spread of germs
by regularly disinfecting surfaces and objects with the appropriate cleaning agents.
Regularly cleaning your kitchen not only offers an appealing look, but also helps maintain
your appliances cupboards and floors. Residue and build up from lack of cleaning can
result in costly maintenance repairs, as well as decrease functionality in your appliances.
 

Carry out Measurements and Calculations in a Required Task

Carry out measurements and calculation will help you to enlighten your understanding in
using abbreviation and equivalents of measurement found in recipe and used in writing
recipe. In this lesson, it will also help you to measure ingredients correctly which are a key
to produce a quality cooked products.
In addition, converting system of measurement according to recipe requirement is an
important skill during practical work in cooking. For example, those which measures often
volume in milliliter but they are required to convert it into ounce in order to carry out the
required calculations. Another skill that should be taken into consideration when cooking is
substitution if you lack or if the ingredients are unavailable. The succeeding activities will
help you acquire the knowledge and apply it in real life situations.
 
Now, you will know some abbreviations, equivalent of measurement used for ingredients
and their conversion which are needed in cooking. Good luck and enjoy!
 

Table of Weights and Measure

Recipes are full of culinary codes like abbreviations ( a shortened form of a word)and
measurement
DRY INGREDIENTS
Dry ingredient measures come in sets of graduated sizes in both imperial (1/4, 1/3, 1/2
and 1 cup) and metric (50, 75,125 and 250 mL).
For dry ingredients, such as all-purpose or whole grain flours, granulated sugar or
cornstarch, lightly spoon into a dry measure until heaping, without packing or tapping.
Level it off with the straight edge of a knife. For brown sugar, pack it down lightly until it
holds the shape of the measure when turned out.
Use dry measures for sour cream, yogurt, cream cheese and grated or shredded cheese.
 

FAT INGREDIENTS
For fat ingredients, such as butter, shortening and margarine cut off desired amount
according to convenient package markings. Or press firmly into a dry measure, levelling
off the top with the straight edge of a knife.
 

LIQUID INGREDIENTS
Liquid ingredient measuring cups have levels marked on the outside of the glass or
plastic cup with enough space below the rim to prevent spills.
Standard measuring spoons are used for both liquid and dry ingredients. They are also
graduated with markings: 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp, or 1 mL, 2 mL, 5 mL, 15 mL.
For liquid ingredients, place the liquid measure on a flat surface. Pour in liquid to the
desired level and then bend down so that your eye is level with the measure to check
for accuracy.
In some recipes, units of measurement were written in this form to save space on the
cookbook page and make recipes easier to read. Example tsp., tbsp., C, lb and etc. The
equivalents of unit measurement are indicated below.
 
Substitution of one ingredient for another may alter the taste, color, moisture content or
texture of the product. For this reason, it is suggested that ingredient substitution be used
in unexpected situations only. Therefore, learn to measure accurately!
These are some examples of ingredients with their possible substitute.
Always remember that in cooking, we should observe accurate and proper way of
measuring ingredients. Read the examples below.
Calculate Cost of Production
Cooking always comes with a price from the tools and equipment up to the list of
ingredients, all have corresponding cost. In our world where prices of commodities are in a
constant rise, we have to be practical and wise consumers. This lesson will be beneficial
to both consumers and aspiring food entrepreneurs. Knowing the cost needed to produce
a dish greatly helps in our decision making, on which product to choose or which to avoid.
Moreover, keeping a data on the materials used together with their correct amount helps a
consumer in buying the right amount he or she needs. On the same note, someone who
would wish to enter into food business will be properly guided with the amount needed in
order to produce the products as well as the selling price.
 

Let me take you now to our exciting lesson. Meet the following characters who will give
you some ideas about ingredients that you can use as substitute in cooking.

 
 

Definition of Terms
 
Cost is commonly defined as “sacrificed resources” for a particular thing. It is anything
that can be measured in terms of money.
 
Costing is a process of determining the cost. It is the technique for ascertaining the cost
of production of any product or service in the business organization.
 
Cost of Production refers to the total sum of money needed for the production of a
particular quantity of output.
 
How to Calculate Mark-up Percentage
Mark-up 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 mark-up percentage very valuable.
 
Instructions
1. Peso Mark-up is computed by subtracting your buying price from your selling price.
 
Example:
Selling price 15.00
Purchase cost/buying price - 10.00
Peso mark-up = 5.00
 
2. Percentage Mark-up can be computed in two ways: based on buying price or based on
selling price.
 
  Divide the Peso Mark-up value with the buying
Based on buying price or purchase price.
cost: Example:
  Peso mark-up 5.00
  Buying price ÷ 10.00
  Percentage mark-up = .5 or 50%
   This is done by dividing the peso mark-up by the
Based on selling price: selling price.
  Example:
  Peso mark-up 5.00
  Selling price ÷ 15.00
Percentage mark-up = .33 or 33%
 
Note: Using selling price will give you a lower percentage mark-up (assuming you are
making a profit), while using cost will give you a higher percentage mark-up.
 
 

Now Let's Try!

Determine the peso mark up with the given details found in the table.  (Recitation) Wheel
of The Name
 

Importance of Documenting Cost of Production

1. It gives reference data on the materials used together with the correct magnitude
2. It determines the economic viability of the product
3. Records serve as a basis for planning of selling cost
4. Records greatly help in making decisions
 
Steps in Doing Cost of Production
1. Weigh or measure all materials and ingredients needed.
2. Make a necessary listing of all materials and ingredients used. It is important to note
how much or how many. This is step is called documenting.
3. Lastly, create a production cost with these data included: items, quantity, equivalent
measurement (wt, ml, gms), price per unit and cost.
 

Sample Cost of Production

Product: Scrambled Eggs ala King