UNIVERSITY OF CALOOCAN CITY

Biglang Awa St., Corner Catleya St., EDSA, Caloocan City

COLLEGE OF EDUCATION

HOME ECONOMICS LITERACY

SUBJECT CODE: TLE 026
TOPIC OR LESSON 1: Bread and Pastry Production, Cookery
WEEK: 11
SUB-TOPIC/S: Kitchen Utensils, Tools and Equipment, Measuring Ingredients,
Hazards and Risks in the Workplace, Kitchen Layout (Symbols)

OVERVIEW OF THE TOPIC

Any cook should be familiar with the correct utensils, devices and equipment in
the kitchen. It is important to consider several things and not only the price when buying
them. The job of cooking 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.

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.

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.

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 Glass is good for baking but not practical on top or surface cooking. Great care
is needed to make sure for long shelf life.

Cast Iron is sturdy but must be kept seasoned to avoid rust. Salad oil with no salt or
shortening can be rub inside and out and dry. Wash with soap (not detergent) before
using.

Ceramic and heat-proof glass is 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 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.

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.

LEARNING OUTCOMES

At the end of this module, the students are expected to:

a. Demonstrate an understanding of the core concepts and theories in bread and

pastry production.
b. Demonstrate an understanding of the core concepts and theories in cookery.
c. Demonstrate an understanding the knowledge, skills, and attitudes required in
maintaining kitchen tools, equipment, and work premises.

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 LEARNING OBJECTIVES

At the end of the lesson, students should be able to:

a. Demonstrate an understanding of the core concepts and theories in bread and

pastry production.
b. Demonstrate an understanding of the core concepts and theories in cookery.
c. Demonstrate an understanding the knowledge, skills, and attitudes required in
maintaining kitchen tools, equipment, and work premises.

ENGAGE

• Baking – the process of cooking food by indirect heat or dry heat in a confined
space as in heated oven using gas, electricity, charcoal, wood, or oil at a
temperature from 2500 F to 4500 F.
• Batter – a flour mixture that can be stirred or poured
• Convection oven – stove in which a fan circulates heated air through the oven for
fast, even cooking.
• Discard – to get rid of as of being no further use Dough – a flour mixture that can
be rolled or kneaded Dutch oven – a brick oven
• Igniter – the carborundum rod used to initiate the discharge in an ignitron tube
• Microwave oven – an oven that utilizes electromagnetic energy below the
magnetic spectrum
• Mixing – to bring together into uniform mass
• Pre-heat – to heat (an oven, for example) before hand
• Sift – separating course particles in the ingredient by passing through a sieve or
sifter

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 EXPLORE

“WHAT’S IN THE PICTURE?”

EXPLAIN

COOKING UTENSILS LIST THAT EVERY KITCHEN NEEDS

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.

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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. Cutting Boards a wooden or plastic board where

meats and vegetables can be cut.

5. Dredgers - used to shake flour, salt, and pepper

on meat, poultry, and fish.

6. Double boiler - used when temperatures must be

kept below boiling, such as for egg sauces,
puddings, and to keep foods warm without
overcooking.

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7. Emery boards/sharpening steel - used to sharpen
long knives.

8. Flipper use for turning hamburgers and other food

items

9. Funnels - used to fill jars, made of various sizes of

stainless steel, aluminum, or of plastic.

10. Garlic Press is a kitchen tool which is specifically

designed for the purpose of pulping garlic for
cooking.

11. Graters used to grate, shred, slice and separate

foods such as carrots, cabbage and cheese.

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12. Handy Poultry & Roasting Tools make it easier to
lift a hot roasted turkey from the roaster to the
serving platter, without it falling apart.

13. 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

14. 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.

15. 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.

Commonly used measuring tools in the home or in

commercial kitchens include the following:

• Measuring Cup 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
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 1, 1/4, % and % (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.

• Measuring Cup for Liquid Ingredients -

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.

• Portion Scales - used to weigh serving portions

from one ounce to one pound.

• Scoops or dippers - used to measure serving of

soft foods, such as fillings, ice cream, 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 % teaspoon of salt.

• 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.

• Pasta Spoon or Server is use to transfer a little or

much
cooked pasta to a waiting plate, without mess.
Pasta spoons are best used with spaghetti-style
or other long pasta noodles; you can use a
large slotted serving spoon for short pastas.
16. Potato Masher used for mashing cooked
potatoes, turnips, carrots or other soft cooked
vegetables.

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17. Rotary eggbeater - used for beating small
amount of eggs or batter. The beaters should be
made up of stainless steel, and gear driven for
ease in rotating.

18. Scraper- a rubber or silicone tools to blend or

scrape the food from the bowl; metal, silicone or
plastic egg turners or flippers

19. Seafood Serving Tools make the task of cleaning

seafood and removing the shell much easier. For
cooking seafood, utensils will vary depending on
what you are cooking.

20. Serving spoons- a utensil consisting of a small,

shallow bowl on a handle, used in preparing,
serving, or eating food.

21. 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

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 when used with a deep fryer, a large stock pot or
at the barbecue.

22. 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.

23. Temperature Scales - used to measure heat

intensity. Different thermometers are used for
different purposes in food preparation - for meat,
candy or deep-fat frying. Other small
thermometers are hanged or stand in ovens or
refrigerators to check the accuracy of the
equipment's thermostat.

24. Two-tine fork - used to hold meats while slicing,

and to turn so browning or cooking Made of
stainless steel and with heat-proof handle.

25. Vegetable peeler used to scrape vegetables,

such as carrots and potatoes and to peel fruits.
The best ones are made of stainless steel with
sharp double blade that swivels.

26. 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.

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Kitchen 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.

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.

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

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.

OVENS

Ovens are the workhorses of the bakery and pastry shop and are essential for
producing the bakery products. Ovens are enclosed spaces in which food is heated,
usually by hot air. Several kinds of ovens are used in baking.

1. DECK OVENS are so called because the items to be baked either on sheet pans
or in the case of some bread freestanding are placed directly on the bottom, or
deck of oven. This is also called STACK OVEN because several may be stacked on

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 top of one another. Breads are baked directly on the floor of the oven and not in
pans. Deck oven for baking bread are equipped with steam ejector.

2. RACK OVEN is a large oven into which entire racks full of sheet pans can be
wheeled for baking.
3. MECHANICAL OVEN The food is in motion while it bakes in this type of oven. The
most common types are a revolving oven, in which his mechanism is like that of a
Ferris wheel. The mechanical action eliminates the problem of hot spots or uneven
baking because the mechanism rotates throughout the oven. Because of its size
it is especially used in high volume operations. It can also be equipped with steam
ejector.
4. CONVECTION OVEN contains fans that circulate the air and distribute the heat
rapidly throughout the interior. Strong forced air can distort the shape of the
products made with batter and soft dough.
5. DUTCH OVEN is a thick-walled (usually cast iron) cooking pot with a tight-fitting lid.
Dutch ovens have been used as cooking vessels for hundreds of years. They are
called “casserole dishes” in English speaking countries other than the USA, and
cocottes in French, They are similar to both the Japanese tetsunabe and the Sač,
a traditional Balkan cast-iron oven, and are related to the South African Potjie and
the Australian Bedourie oven.

MEASURING DRY AND LIQUID INGREDIENTS ACCURATELY

FLOUR

1. Sift the flour.

2. Scoop to fill the measuring

cup to overflow. Do not
shake.

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 3. Level off with spatula.

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

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.

POWDERED FOOD (BAKING POWDER AND BAKING SODA)

1. Remove the lumps in the powder by stirring.

2. Dip the measuring spoon into the powder

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 3. Level with spatula or back edge of the knife
or right in the can opening.

SHORTENING

Solid fats

4. Fill the measuring cup/spoon with the shortening

while pressing until it is full.

5. 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.

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MILK

Liquid Form

6. Pour milk into the glass measuring cup up to the

measuring mark. Do not lift the cup.

Powdered Milk

1. Remove 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 of

the knife to level the measurement.

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 HAZARD AND RISKS IDENTIFICATION AND CONTROL

There are lots of things that may affect the health of a person, such as his
environment, his lifestyle, etc. There are many who are not aware that work is an
important determinant of health. It can influence health in a positive or in a negative
way. Are you comfortable at work? How safe is your workplace? Do you think that you
are giving all you have for your work but it seems that it never is enough?

These are just some of the questions that you need to ask in order to assess whether
your workplace is healthy or not. A place that is safe, healthy and work-conducive entails
more productivity. In fact, with a healthy workplace you will be doing more work with less
effort.

HAZARDS AND RISKS IN THE WORKPLACE

Hazard is a term used to describe something that has the potential to cause harm
or adverse effects to individuals, organizations property or equipment. Workplace
hazards can come from a wide range of sources. General examples include any
substance, material, process, practice, etc. that has the ability to cause harm or adverse
health effect to a person under certain conditions.

TYPES OF WORKPLACE HAZARDS

1. Safety hazards: Inadequate and insufficient machine guards, unsafe workplace

conditions, unsafe work practices.

2. Biological hazards: Caused by organisms such as viruses, bacteria, fungi and

parasites.

3. Chemical hazards: Solid, liquid, vapor or gaseous substances, dust, fume or mist

4. Ergonomic hazards: Anatomical, physiological, and psychological demands on

the worker, such as repetitive and forceful movements, vibration, extreme
temperatures, and awkward postures arising from improper work methods and
improperly designed workstations, tools, and equipment.

5. Physical hazards: Noise, vibration, energy, weather, electricity, radiation and

pressure.

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 6. Psychological hazards: Those that are basically causing stress to a worker. This
kind of hazard troubles an individual very much to an extent that his general well-
being is affected.

What are examples of hazards?

Workplace Hazard Example of Hazard Example of Harm

Caused
Thing Knife Cut
Substance Benzene Leukemia
Material Asbestos Mesothelioma
Source of Energy Electricity Shock, electrocution
Condition Wet floor Slips, falls

Process Welding Metal fume fever

Practice Hard rock mining Silicosis

WHAT IS RISK?

Risk is the chance or probability that a person will be harmed or experience an

adverse health effect caused by a hazard. It may also apply to situations with property
or equipment loss. For example: The risk of developing cancer from smoking cigarettes
could be expressed as "cigarette smokers are more likely to die of lung cancer than
non-smokers”.

Factors that influence the degree of risk include:

• how much a person is exposed to a hazardous thing or condition; and
• how the person is exposed (e.g., breathing in a vapor, skin contact), and how
severe are the effects under the conditions of exposure.

Risk assessment. Risk assessment is the process where you:

• identify hazards;
• analyze or evaluate the risk associated with that hazard; and
• determine appropriate ways to eliminate or control the hazard.

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 READ AND INTERPRET KITCHEN PLAN

Kitchen Floor Plan Symbols

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 ELABORATE

List down all the utensils and equipment you can find in your kitchen. Identify the materials
of your kitchen tools and equipment. Follow the format below

KITCHEN UTENSILS MATERIAL

1.
2.
3.
4.
5.

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 EVALUATE

MASTER CHEF!

Take a video of yourself preparing and cooking a dish you know. Make it like a tutorial.

REFERENCES

§ Bread and Pastry NCII Module, TLE – DepEd

§ Commercial Cooking NCII Module TLE - DepEd

ADDITIONAL
MATERIALS

PREPARED BY:

JINKY L. HASSAN

IVY CHEZKA A. HALLEGADO

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