MRDA Academic Center, Inc.

San Isidro, Calabanga, Camarines Sur

Learning Worksheets

QUANTITY COOKERY
1st and 2nd year FSM College

MS JESSALYN C. VALE
Instructor

QUANTITY COOKERY
 LESSON 2

Personal, Kitchen and Food

Hygiene

PRACTICE TASK NO. 1

Direction: Write T if the statement is true and write F if it is false before the number.

1. Correct level of grease and temperature must be observe when deep frying.
2. Caution must be observed when working with hot oil or objects.
3. Washed utensils are to be dried by towel after manual or machine dishwashing.
4. Hot-holding equipment include only steam tables and hot cabinets
5. Hazards Analysis and Critical Control Point is a food safety system that helps
identify and control any danger of food contamination.

PRACTICE TASK NO.2

Direction: Enumerate at least five (5) ways on how to control hazards and risks in the
kitchen.
1.

2.

3.

4.

5.

QUANTITY COOKERY
PRACTICE TASK NO.3

 Observe activity in a cafeteria or in your home. With the lessons learned, do the
following:
1. Identify work hazards that can lead to injuries in the kitchen and adjacent areas.
2. List consequences of work hazards of not taking action
3. Provide solutions to work hazards identified.

 Use this template for clear presentation of your output.

Hazard/s Consequence Solution

QUANTITY COOKERY
QUANTITY COOKERY