MODULE 10: FOOD PREPARATION (PAGES 104-124 in the module)

UNIT 1: Classifying Equipment, Tools, and Untensils Used in food preparation

1. Aluminum
2. Stainless Steel
3. Glass
4. Cast Iron
5. Ceramic and heat-proof glass
6. Teflon
7. Plastic and Hard Rubber
8. Baster
9. Cans, bottles, cartoons opener
10. Colanders
11. Cutting boards
12. Dredgers
13. Double Boiler
14. Emery boards/sharpening steel
15. Flipper
16. Funnels
17. Garlic Press
18. Garters
19. Handy Poultry and Roasting Tools
20. Kitchen Knives
21. Kitchen Shears
22. Measuring Cups, Spoons

Commonly used measuring tools

1. Measuring cup for dry ingredients
2. Measuring cup for liquid ingredients
3. Portion Scales
4. Scoops or Dippers
5. Household Scales
6. Pasta Spoon or Server
7. Potato Masher
8. Rotary eggbeater
9. Scraper
10. Seafood serving tools
11. Serving spoons
12. Serving tongs
13. Soup ladle

kinds of knives
1. Butcher knife
2. French knife
 3. Roast beef slicer
4. Boning knife
5. Fruit and salad knife
6. Spatula
7. Citrus knife
8. Paring knife
9. Spoons
10. Temperature Scales
11. Two-tine fork
12. Vegetable peeler
13. Whisks
14. Wooden spoons

Equipment
1. Refrigerators/Freezers
2. Microwave Ovens
3. Blenders

UNIT 2: Weights and Measure, Equivalents and Substitution of Ingredients

Kitchen Conversions

Cooking Measurements Abbreviations

 Standard/Imperial Measurement Abbreviations
 Metric Measurement Abbreviations

Measuring Liquid Ingredients vs. Dry Ingredients

Ounces vs. Fluid Ounces

Basic Kitchen Convesions and Equivalents

Dry Measurements Conversion Chart

Liquid measurements Conversion Chart

Butter

Metric Cooking Measurement vs Standard/Imperial Cooking Measurements

 Oven Temperatures
 Baking in grams
 Volume
 Weight
Unit 3: Sanitation and Safety
 Sanitation and Safety
 Good Housekeeping practices
1
2
3
4

 Equipment sanitation procedures

1. Range
2. Dishwashing Machine
3. Slicers

 Proper Dishwashing techniques

(7 bullets)
 Manual Dishwashing Procedures
 Mechanical Dishwashing

 Kitchen Premises
 Refrigirator
 Sink and Drains

 Chemicals for Cleaning and/or sanitizing kitchen equipment and

utensils
1.
2
3
4
5
6
7
 Proper storage of cleaning equipment
1
2
3
4
 5

 Equipment to be sanitized
1
2
3
4
5
6
7
8

UNIT 4: PREPARE FOOD FOR SPECIAL OCCASION

1. Chicken adobo
2. Lechon
3. Pansit
4. Barbecue
5. Morcon
6. Lumpia
7. Bistek Tagalog
8 Kare-kare
9. Crispy Pata
10. Halo-halo