Professional Documents
Culture Documents
TLE-026-Home Economics Literacy Module 9
TLE-026-Home Economics Literacy Module 9
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.
1|Page
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
2|Page
LEARNING OBJECTIVES
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
3|Page
EXPLORE
EXPLAIN
4|Page
2. Cans, bottles, cartoons opener use to open a
food tin, preferably with a smooth operation, and
comfortable grip and turning knob.
5|Page
7. Emery boards/sharpening steel - used to sharpen
long knives.
6|Page
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.
8|Page
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.
9|Page
when used with a deep fryer, a large stock pot or
at the barbecue.
10 | P a g e
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.
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
11 | P a g e
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.
FLOUR
12 | P a g e
3. Level off with spatula.
SUGAR
White sugar
Brown Sugar
13 | P a g e
3. Level with spatula or back edge of the knife
or right in the can opening.
SHORTENING
Solid fats
Liquid fats
14 | P a g e
MILK
Liquid Form
Powdered Milk
2. Scoop lightly to fill the measuring cup or spoon without shaking until
it overflows.
15 | P a g e
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.
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.
3. Chemical hazards: Solid, liquid, vapor or gaseous substances, dust, fume or mist
16 | P a g e
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 IS RISK?
17 | P a g e
READ AND INTERPRET KITCHEN PLAN
18 | P a g e
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
19 | P a g e
EVALUATE
MASTER CHEF!
Take a video of yourself preparing and cooking a dish you know. Make it like a tutorial.
REFERENCES
ADDITIONAL
MATERIALS
PREPARED BY:
JINKY L. HASSAN
20 | P a g e