Technology and Livelihood Education

Cookery

LESSON I. INTRODUCTION TO COOKERY

Cookery
It is an art and science of preparing food for consumption by using
heat. The “how of cooking” can be considered to be the art and the “why of
cooking” could be the science. Cookery is also the skill or activity of preparing and cooking food.
LESSON II. KITCHEN TOOLS AND EQUIPMENT

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.
COOKING MATERIALS
KITCHEN TOOLS
MEASURING TOOLS
EQUIPMENT
From the puzzle, search for at least 10 names of kitchen utensils. Write your answer in your TLE
notebook.
F O R K C O R K S C R E W N R

K F H T F F R Y I N G P A N E

S P O O N C D I T P A N I B F

J P D N H G J O T B S I N K R

E M I G Q M L W P C L J L L I

R I S S C P L A T E E Q L A G

O X H E O R M V S H N E T D E

L V W R E P K I N S N E R L R

L R E T A B K I C N U E R E A

I C A N N L B E U R F V E N T

N R H A D E R F T I O E R P O

G K E T T L E E N T F W U N R

P T R O R D O K A F L C A S W

I Y P T R E M H O B M E P V D

N V I B Z R U C P E E L E R E
T.L.E NOTEBOOK (PUT THE DATE)

Personal Protective Equipment

Personal protective equipment (PPE) is often referred to as the last line of defense. As a control
method, PPE has proven to be less effective than other control measures, which is why it is generally
used with some form of engineering and/or administrative control.
Personal Protective Clothing (Cooking Outfit) Used in the Kitchen
1. Hair Covering/hairnet – prevents hair from falling into food product.
2. Facial Mask – barrier to airborne contamination during sneezing, coughing and talking.
3. Aprons- reduce risks of contamination and help maintain cleanliness.
4. Gloves- reduce risk of contamination. It can protect the hands from heat and dirt.
5. Footwear- made of leather designed purposively to protect the toe from falling objects.
LESSON III. CLEANING AND SANITIZING

Cleaning and sanitizing may be the most important aspect of a sanitation program.
Improperly cleaned and sanitized areas allow harmful microorganisms to be
transferred from one food to another food.
Cleaning is the process of removing unwanted smell, dust, dirt, or stains from surfaces.
Cleaning is done with a cleaning agent that removes food, soil, or other substances on a
food-contact surface. A food-contact surface is the surface of equipment or utensil that
food normally comes into contact. When using cleaning agents, the label must be
checked if the product can be used and does not leave an unsafe residue on the food-
contact surface.

Cleaning agents are divided into four categories:

1. Detergents are used to wash tableware, surfaces, and equipment. Detergents can penetrate
soil quickly and soften it. Examples include liquid and paste dishwashing detergents.
2. Solvent cleaners are used on surfaces where grease has burned on. Solvent cleaners are
often called degreasers. Ovens, grills and range top are examples of areas that need frequent
degreasing.
3. Acid cleaners are used in removing mineral deposits and other soils that detergents cannot
remove. These cleaners are often used to remove dirt and stain in ware washing machines and
steam tables.
4. Abrasive cleaners are used to remove heavy collected soil that is difficult to remove
with detergents. Some abrasive cleaners also disinfect.

Sanitizing is the process of removing harmful bacteria using heat and water, or
chemicals, or a combination of both. The term sanitary refers to the state of a food
contact surface or utensil where it does not contain microorganisms at a level that
would permit the transmission of infectious disease or compromise food safety.
Sanitizers are substances capable of destroying microorganisms including those
bacteria that cause food poisoning and other diseases.

Sanitizing 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. If hot water is
used in the third compartment of a three-compartment sink, it must be at least 171°F
(77°C). If a high-temperature ware washing machine is used to sanitize cleaned dishes,
the final sanitizing rinse must be at least 180°F (82°C). For stationary rack, single
temperature machines, it must be at least 165°F (74°C). Cleaned items must be exposed
to these temperatures for at least 30 seconds.

2. Chemicals. Chemicals that are approved sanitizers are chlorine, iodine, and
quaternary ammonium. Different factors influence the effectiveness of chemical
sanitizers. The three factors that must be considered are:
 Concentration - The presence of too little sanitizer is not enough to reduce harmful
microorganisms. Too much can be dangerous.
 Temperature - Generally chemical sanitizers work best in water that is between 55°F
(13°C) and 120°F (49°C).
 Contact time - In order for the sanitizer to kill harmful microorganisms, the cleaned
item must be in contact with the sanitizer (either heat or approved chemical) for the
recommended length of time.

ANSWER IN TLE NOTEBOOK:

Directions A: Identify each statement below whether the process is cleaning or

sanitizing. Write your answer in your TLE notebook.
1. steaming the used spoons, forks and kitchen tools
2. washing the soiled plates with detergent soap
3. spraying the countertops with chlorine solution
4. pouring boiling water into the jars
5. removing oil from pan using degreasers
Directions: Arrange the jumbled letters to form the word based on the given
description. Choose your answer from the box. Use your TLE notebook.

Directions. Write S if the statement is SAFE and US if the statement is UNSAFE. Write your
answer in your TLE cookery notebook.
_____ 1. Keep your mind on your work.
_____ 2. Tie back long hair.
_____ 3. Remove jewelries when woking with food.
_____ 4. Use electric appliances with wet hands.
_____ 5. Wipe up spills on the floor immediately.
_____ 6. Use spoon in tasting food during cooking.
_____ 7. Keep your working area unclean.
_____ 8. Do proper garbage disposal in the kitchen.
_____ 9. Donno’t wash your hands before cooking.
_____ 10. Jewelries must be worn during cooking.

TRUE OR FALSE
Directions: Write True if the statement is correct and False if it is incorrect. Write the answer in
your TLE cookery notebook.
_______1. Keeping oneself clean is one of the safety practices in the kitchen.
_______ 2. Wearing proper PPE’s in the workplace is not needed.
_______ 3. Safety practices in the workplace result to high rates of accidents.
_______ 4. Accidents are caused by people due to haste.
_______ 5. Do not remove jewelries when working with food.