Republic of the Philippines

DEPARTMENT OF EDUCATION
Region V(Bicol)
Schools Division Office
BOGŇABONG HIGH SCHOOL

LEARNING ACTIVITY SHEET NO. 1

Quarter 3 Week 1
Name: ________________________________________________
Grade & Section: _____________________________
Learning Area : HOME ECONOMICS (T.L.E. 8-COMMERCIAL COOKING)
Date: ______________________________________

I. Introductory Concept
This lesson focuses about the concept of cookery and its opportunities as a career. It also
dwells with the different kitchen tools, equipment, paraphernalia and their uses. It provides you
basic knowledge and skills in choosing your career path and broaden your ideas on the proper
use of kitchen tools according to manufacturer’s standard procedures. Read and understand its
concept and answer varied activities to assess your learning.
INFORMATION SHEET
Cookery is defined as the art and science of preparing food for eating by the application of
heat. The “chemical process” mixing of ingredients; the application and withdrawal of heat to raw
ingredients to make it more easily digestible, palatable and safe for human consumption. Cookery is
both an art and science. Cooking has evolved to reach the present level of sophistication.
Cookery defines different types and levels of cuisine, from the simple to the haute cuisine. It
discusses various cooking methods like baking, boiling, broiling, roasting, frying and grilling. In order
the food to be cooked, heat must be transferred from the heat source (such as a gas flame or
electric element) to and through the food. Understanding the ways in which heat is transferred and
speed at which is done helps the cook to control the cooking process. It transferred through
Conduction, Convection and Radiation.
KITCHEN TOOLS, EQUIPMENT AND PARAPHERNALIA
A.Measuring Tools Description/ Function/ Uses
1. Measuring cup and Used to measure solids and dry ingredients such as flour,
measuring spoon for fat and sugar. It is commonly made of aluminium or
dry ingredients stainless material. Sizes range from 1, ½, ¾, and ¼
( nested cups)
to one gallon.
2. Measuring cup for Are commonly made of heat-proof glass and transparent
liquid ingredients so that liquid can be seen. Quantity of measure of liquid
ingredient is different in a dry measuring cup.
3. Portion scales Are used to weigh serving portions from one ounce to one
pound
4. 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.
5. Scoops or dippers Are 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 small quantities of
ingredients called for in the recipe like; 1 tbsp of butter or
¼ tsp of salt.

B.Kitchen Knives
 1. Butcher knife Is used to section raw meat, poultry, and fish. It can be
used as a cleaver to separate small joints or to cut bones.
Butcher knives are made with heavy blade with a saber or
flat grind.
2. French knife Is used to chop, dice, or mince food. Heavy knives have a
saber or flat grind.
3. Roast beef slicer Is used top slice roasts, ham and thick, solid cuts of meat.
4. Boning knife Is used to fillet fish and to remove raw meat from the bone.
5. Fruit and salad knife Is used to prepare salad greens, vegetables, and fruits.
6. 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.
7. Citrus knife Is used to section citrus fruits. The blade has a two- sided,
serrated edge.
8. Paring knife Is used to core, peel, and section fruits and vegetables.
Blades are short, concave with hollow ground.
9. Vegetable peer Is 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
C.Cooking Materials
1. Aluminum Is the most popular, lightweight, attractive and less
expensive to be used in most cooking jobs.
2. Stainless steel Is the most popular material used for tools and equipment,
but it is more expensive.
3. Glass Is good for baking but not practical for top or surface
cooking. Great care is needed to ensure for long shelf life.
4. Cast iron Is sturdy but must be kept oiled to avoid rusting. Salad oil
with no salt or shortening can be rubbed inside and out
and dried. Wash with soap (no detergent) before using.
5. Ceramic and heat- Are used especially for baking dishes, casseroles, and
proof glass 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.
6. Double boiler Is used when temperature must be kept below boiling,
such as for egg sauces, puddings, and to keep food warm
without overcooking.
7. Teflon Is a special coating applied inside of aluminium or steel
pots and pans. It prevents food from sticking to the pan.
8. Plastic and hard Are used for cutting and chopping boards, table tops,
rubber bowls, trays, garbage pails and canisters. They are much
less dulling to knives than metal and more sanitary than
wood. Plastic are greatly durable and cheap but may not
last long.
D.Cooking utensils
1. Baster Is handy for returning some of the meat or poultry juices
from the pan, back to the food. But they are also
convenient for buttering the tops of breads and baked
goods after they come out the oven.
2. Cans, bottles, Used to open a food tin, preferably with a smooth operate
cartoons opener and comfortable grip and turning knob.
3. Colanders It is also called a vegetable strainer are essential for
various tasks from cleaning vegetables to straining pasta
or tin contents.
4. Cutting boars A wooden or plastic board where meat and vegetables can
be cut.
5. Dredgers Are used to shake flour, salt, and pepper on meat, poultry
or fish.
6. Emery boards/ Is used to sharpen long knives.
sharpening steel
7. Funnels Are used to fill jars, made of various sizes of stainless
steel, aluminium, or of plastic.
8. Garlic press Is a kitchen tool which is specifically designed for the
purpose of pulping garlic.
9. Graters Are used to grate, shred, slice and separate food such as
carrot, cabbage and cheese.
10. Handy Poultry and Are used to lift a hot roasted turkey from the roaster to the
roasting tools serving platter, without it falling apart
11. Kitchen shears They are practical for opening food packages, cutting tape
or string or simply to remove labels or tags from items.
Other cutting tools such as box cutters are just as handy,
especially for opening packages.
12. Pasta spoon or Is used to transfer a little or a lot of pasta to a waiting
server plate, without mess. Pasta spoon are best used with
spaghetti or other long pasta noodles.
13. Potato masher Is used for mashing cooked potatoes, turnips, carrots, or
other soft cooked vegetables.
14. Rotary egg beater Used for beating small amount of eggs or batter. The
beaters should be made of stainless steel.
15. Scrapper A rubber or silicone tool to blend or scrape the food from
the bowl, metal, silicone or plastic egg turners or flippers
16. 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.
17. Serving spoons Utensils consisting of a small, shallow bowl on a handle
used in preparing, serving, or eating food.
18. Serving tongs Enable 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.
19. 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.
20. Spatula Is used to level off ingredients when measuring, and to
spread frostings and sandwich fillings.
21. Spoons Solid, slotted, or perforated. Made of stainless steel or
plastic, the solid ones are used to spoon liquids over foods
and to lift foods, including the liquid out of the pot.
22. Two-tine fork Used to hold meats when slicing, and to turn solid pieces
of meat while browning or cooking. Made of stainless steel
and with heat-proof handle.
23. Temperature scales Are used to measure heat intensity. Different
thermometers are used for different purposes in food
preparation
24. Whisks for blending, Used for whipping eggs or batter, and for blending gravies,
mixing sauces, and soups. The beaters are made of looped, steel
piano wires which are twisted together to form the handle.
25. Wooden spoons Are used for creaming, stirring, and mixing. They should
be made of hard wood.
 E.Kitchen Equipment
1. 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.
2. Oven A chamber or compartment used for cooking, baking,
heating, or drying.
3. 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.
4. 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.
5. 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).

II. Learning Objectives: (MELCs)

1.1 Identify kitchen tools, equipment and paraphernalia based on their uses
1.2 Classify kitchen tools, equipment and paraphernalia for specific cooking purposes

III. Activities
Activity 1: WHAT IS IT?
Direction: On the third column, draw a star ( ) if the statement/s in Column A match with
Column B and if not, write the correct word/s that best describe the statement/s.

A B C
1.It is the most popular material used for tools Aluminum
and equipment, but is more expensive
2.It is used to prepare salad greens, vegetables, Kitchen knives
and fruits.
3.An essential utensil for various tasks from Colander
cleaning vegetables to straining pasta or tin
contents
4.Used to level off ingredients when measuring Scraper
dry ingredients
5.Use for turning food items Flipper

Activity 2: WHATS MORE?

Direction: Classify Kitchen tools and equipment into the following categories. Use an extra
paper for your answer.

Measuring tools Cooking Utensils

Cooking Materials Kitchen tools

 Kitchen Equipment

Activity 3: WHAT MORE I LEARNED?

Direction: Make a simple Portfolio of the different tools and equipment in cooking. Group
them
according to their uses. Explain also its importance. You are rated based on the
Rubric
below.

IV. Rubric for Scoring

SCORE CRITERIA
10 Properly grouped the different cooking tools and equipment according to use
and explained its importance
8 Properly grouped the different cooking tools and equipment according to use but
not explained its importance
6 Not properly grouped the different cooking tools and equipment according to its
use and could not explain its importance
1 You did not make this activity

V. References:
 Commercial Cooking, Exploratory Course Grade 7/8
 K to 12 Basic Education Technology and Livelihood Education, Learning Module
 www.goggle.com

Prepared by:

ROSEMARIE B. BONAOBRA
TIII- TLE Teacher BHS

Checked by:

RAMIR V. BOLA
School Head
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region V(Bicol)
Schools Division Office
BOGŇABONG HIGH SCHOOL

LEARNING ACTIVITY SHEET NO. 2

Quarter 3 Week 2
Name: ________________________________________________
Grade & Section: _____________________________
Learning Area : HOME ECONOMICS (T.L.E. 8- COMMERCIAL COOKING)
Date: ______________________________________

I. Introductory Concept
In this lesson, you will be able to deal with the different types of chemicals used in cleaning
and sanitizing kitchen tools, equipment, and paraphernalia as well as the proper use of
chemicals in cleaning and sanitizing in accordance to manufacturer’s standards and operating
procedures in maintaining appropriate kitchen tools, equipment, and paraphernalia.
INFORMATION SHEET
Cleaning and sanitizing procedures must be part of the standard operating procedures that
make up your food safety program. Improperly cleaned and sanitized surfaces allow harmful
microorganisms to be transferred from one food to other foods.
Cleaning is the process of removing food and other types of soil from a surface, such as
dish, glass, or cutting board. Cleaning is done with a cleaning agent that removes food, soil, or other
substances. The right cleaning agent must be selected because not all cleaning agents can be used
on food-contact surfaces.(A food-contact surface is the surface of equipment or utensil that food
normally comes into contact.) For example, glass cleaners, some metal cleaners, and most
bathroom cleaners cannot be used because they might leave an unsafe residue on the food contact
surface. The label should indicate if the product can be used on a food-contact surface. The right
cleaning agent must also be selected to make cleaning easy.

Four Categories of Cleaning Agents

1. Detergents – Use detergents to routinely wash tableware, surfaces, and equipment. Detergents
can penetrate soil quickly and soften it. Examples include dishwashing detergent and automatic
dishwasher detergents.
2. Solvent Cleaners – Use periodically on surfaces where grease has burned on. Solvent
cleaners are often called degreasers.
3. Acid Cleaners – Use periodically on mineral deposits and other soils that detergents cannot
remove. These cleaners are often used to remove scale in ware washing machines and steam
tables.
4. Abrasive cleaners – Use these cleaners to remove heavy accumulations of soil that are difficult
to remove with detergents. Some abrasive cleaners also disinfect. Clean food-contact surfaces
that are used to prepare potentially hazardous food as needed throughout the day but no less
than every four hours. If they are not properly cleaned, food that comes into contact with these
surfaces could become contaminated.
Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are commonly
used as a method for sanitizing in a restaurant; radiation rarely is. The item to be sanitized must first
be washed properly before it can be properly sanitized. Some chemical sanitizers, such as chlorine
 and iodine, react with food and soil and so will be less effective on a surface that has not been
properly cleaned.

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, 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. Three factors
that must be considered are:
 Concentration. The presence of too little sanitizer will result in an inadequate
reduction of harmful microorganisms`. Too much can be toxic.
 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 microorganism, the cleaned
item must be in contact with the sanitizer (either heat or approved chemical) for
the recommended length of time.

Advantages and Disadvantages of Different Chemical Sanitizers

Chemical Concentration Contact Advantage Disadvantage
Time
Chlorine 50 ppm in water 7 seconds Effective on a wide variety Corrosive, irritating to the
Between 75 & of bacteria; highly effective skin, effectiveness
100˚F not affected by hard water. decreases with increasing
Generally inexpensive pH of solution; deteriorates
during storage and when
exposed to light, dissipates
rapidly, loses activity in the
presence of organic matter.
Iodine 12.5-25 ppm in 30 Forms brown color that Forms brown color that
water that is at seconds indicates strength; not indicates strength; not
least 75˚F affected by hard water; less affected by hard water; less
irritating to the skin than is irritating to the skin than is
chlorine; and activity not chlorine; and activity not lost
lost rapidly in the presence rapidly in the presence of
of organic matter. organic matter
Effectiveness decreases
greatly with an increase in
pH (most active at pH 3.0;
very low acting at pH 7.0);
should not be used in water
that is at 120˚F or hotter;
and might discolour
equipment and surfaces.
Quaternary Use 200 ppm in 30 Nontoxic, odorless, Slow destruction of some
Ammonium water that is at seconds colorless, noncorrosive, microorganisms; not
compounds least 75˚F nonirritating; stable to heat compatible with some
and relatively stable in the detergents and hard water.
presence of organic matter;
active over a wide pH range
II. Learning Objectives:
2.1. Select various types of chemicals for cleaning and sanitizing kitchen tools, equipment and
paraphernalia.
2.2 Clean and sanitize kitchen tools and equipment following manufacturer’s instructions.
2.3 Use cleaning tools, equipment, and paraphernalia in accordance to standard operating
procedures in maintaining work areas.

III. Activities
Activity 1: WHATS MORE?
Direction: Identify some cleaning and sanitizing agents used in your home and classify each
type whether it is a cleaning agents or sanitizing agents.
Cleaning Agents Sanitizing Agents

Activity 2: WHAT IS IT?

A. Direction: Put a check (√) mark if the statement is correct and an (x) mark if incorrect.
Write your answer before each number.
_____1. Utensils need to be thoroughly washed in cold soapy water.
_____2. Follow the instructions on the sanitizer’s container carefully.
_____3. All utensils must then be thoroughly dried before they are re-used.
_____4. Cleaning will remove most of the dangerous bacteria present in the utensils.
_____5. Chemical sanitizer or very hot water were used in absence of dishwasher.

B. Direction: Arrange the following steps chronologically. Use A for the first step, B for
second and so on. Write your answer before the number.
_____1. Prepare diluted vinegar solution in a bucket. Dip your mop into the bucket, wring
the mop out and wipe across your kitchen floors.
_____2. Spray all-purpose cleaner onto kitchen surfaces and wipe off with cleaning rag.
_____3. Collect loose dust by sweeping the kitchen floor daily with a broom or static
sweeper
and wiping down surfaces with a cleaning rag.
_____4. Fill a few bowls with about ½ cup each of baking soda. Place these around your
kitchen to absorb odor and keep the kitchen smelling fresh.
_____5. Make an all-purpose cleaner in a spray bottle.

Activity 3: WHAT I HAVE LEARNED?

Direction: Make a documentation (if possible) or narrative report on demonstrating the
 procedures in cleaning and sanitizing kitchen sink using the cleaning and sanitizing agents
available in your home.

STEPS/ PROCEDURES
1. Empty your sink completely of all dishes and food scraps.
2. Combine warm water with a small amount of mild dish soap in a bowl.
3. Dip a soft sponge in the solution and rub the entire sink basin, including walls.
4. If the sink drain is grimy, grab an old toothbrush, dip it in a soap solution, and use it to
scrub the metal drain cover.
5. Continue scrubbing the entire sink surface, including walls, to remove residue and stains.
6. Rinse the sink with water.
7. Wipe away the excess water with clean dry cloth.

IV. Scoring Rubrics

SCORE CRITERIA

5= 96-99 5- Documented/ Narrated all the procedures in cleaning

4= 92-95 and sanitizing kitchen sink
3= 88-91 4- Documented/ Narrated 6 procedures in cleaning and
2= 84-87 sanitizing kitchen sink
1= 80-83 3- Documented/ Narrated 5 procedures in cleaning and
sanitizing kitchen sink
2- Documented/ Narrated 3-4 procedures in cleaning and
sanitizing kitchen sink
1- Documented/ Narrated 1-2 procedures in cleaning and
sanitizing kitchen sink.

V. References:
 Commercial Cooking, Exploratory Course Grade 7/8
 K to 12 Basic Education Technology and Livelihood Education, Learning Module
 www.goggle.com

Prepared by:

ROSEMARIE B. BONAOBRA
TIII- TLE Teacher BHS

Checked by:

RAMIR V. BOLA
School Head
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region V(Bicol)
Schools Division Office
BOGŇABONG HIGH SCHOOL

LEARNING ACTIVITY SHEET NO. 3

Quarter 3 Week 3
Name: ________________________________________________
Grade & Section: _____________________________
Learning Area : HOME ECONOMICS (T.L.E. 8- COMMERCIAL COOKING)
Date: ______________________________________

I. Introductory Concept
This Learning Activity Sheet covers on how to store and stack cleaned utensils and
equipment respectively. It also discussed the steps in organizing tools and equipment in a
cabinet. It deals on arranging and presenting the different equipment and tools in storage areas.
Please answer varied activities that follow to test that you are really learning!

INFORMATION SHEET:
 How to Clean and Store Cooking Tools and Equipment
1. After measuring and mixing ingredients, soak all mixing bowls, spatulas, measuring spoons and
cups and mixer accessories in a tub of warm water (add a small amount of dishwasher
detergent to help start the cleaning). Drop soiled items in the soak as soon as you through using
them.
2. Use a damp washcloth to wipe off all cake mix splatter from the mixer. While you’re at it, wipe off
any stray spatter from the countertops and nearby areas. If necessary, finish off with a dry
dishcloth.
3. Return electric mixers and other electronic equipment to their designated storage spaces.
4. After cooking, soak used cake pans and muffin tins in warm water with dishwashing solution to
soften the baked-on or burnt food.
5. Wash all used baking items and accessories by either hand washing or loading in a dishwasher
(if dishwasher-safe).

 Proper Storage and Handling

Proper storage and handling of cleaned and sanitized equipment and utensils is very important to
prevent recontamination prior to use.

Cleaned and sanitized equipment and utensils must be:

 Stored on a clean storage areas; and
 Handled properly to minimize contamination of food contact surface

 Storing of Washed Utensils

  They should be stored in a clean dry place adequately protected against vermin and other sources
of contamination
 Cups, bowls, and glasses must be inverted for storage
 When not stored in close cupboards or lockers, utensils and containers must be covered or inverted
whenever possible. Utensils must be stored on the bottom shelves of open cabinets below the
working to level.
 Racks, trays and shelves must be made of materials, corrosive-resistant, non-toxic, smooth, durable
and resistant to chipping.
 Drawers must be made of the same materials and kept clean. Full- lined drawers are not
acceptable, but the use of clean and removable towels for lining drawers is acceptable.

 Ten Steps for Organizing Kitchen Cabinets

One easy and satisfying place to start is the kitchen cabinets
1. Pretend it has a glass door on it and everyone is going to see what’s inside from now on.
2. Take a look at the photos below for inspiration.
3. Remove EVERYTHING and scrub the shelves with some soapy water.
4. If you’re contact-paper type of person, rip out the old and replace it with new. There are some really
cute ones out there lately, I’ve seen them at Target (please share in the comments section if you
have another good source).
5. Take anything you don’t use anymore.
6. Think about what you reach for the most often and make sure it gets a position that’s easy to reach.
7. Arrange everything in a composition that makes you happy. You’re on your way.
8. Perhaps take a cabinet full of glasses and line them up by color. Make sure all the fronts are facing
out and straight, Jeff Lewis-style.
9. Take a step back after one is done
10. Make someone else come look at what you’ve done.

II. Learning Objectives:

3.1 Identify the proper storing and stacking of cleaned equipment and utensils
3.2 Arrange and organize each tool properly and orderly

III. Activities
Activity 1: WHAT IS IT?
Direction: MODIFIED TRUE OR FALSE. Write TRUE if the statement is correct and change the
underlined word/s with the correct word/s if it is wrong. Write your answer on the
space
provided.
_____________ 1. Cups, bowls, and glasses must be inverted for storage.
______________2. Drawers must be made of the same materials and kept wet and clean. Full-
lined drawers are not acceptable, but the use of clean and removable towels for lining drawers
is acceptable.
______________3. After cooking, soak used cake pans and muffin tins in warm water with
dishwashing solution to soften the baked-on or burnt food.
______________ 4. In storing washed utensils, they should be stored in a clean dry place
adequately protected against vermin and other sources of contamination.
______________ 5. Racks, trays, and shelves must be made of materials that are imperious,
corrosive-resistant, non-toxic, smooth, durable and resistant to chipping.
Activity 2: WHAT’S MORE?
Direction:( Arrange and organize cleaned kitchen tools and equipment in a cabinet.)
Arrange the step by step procedure in organizing kitchen cabinets by placing number
1-5 in the space provided before the statement.
_____1. Pretend it has a glass door on it and everyone is going to see what’s inside from
now on.
_____2. Take a step back after one shelf is done.
 _____3. Perhaps take a cabinet full of glasses and line them up by color. Make sure all the
fronts are facing out and straight, Jeff Lewis-style
_____4. Think about what you reach for the most often and make sure it gets a position
that’s
easy to reach.
_____5. Remove EVERYTHING and scrub the shelves with some soapy water.

Activity 3: FILL ME !
Direction. Fill in the blanks with word or group of words to complete the sentences below.
1. Proper storage and handling of cleaned and sanitized equipment and utensils is
very important to prevent _____________________________ prior to use.
2. Return electric mixers and other electronic equipment to their designated
_________________ places.
3. Make sure all wooden spoons and accessories are _________________ before
storing.
4. After cooking the ingredients, _________________________ all used mixing
bowls, spatulas, measuring spoons and cups and mixer accessories in a tub of
water.
5. Use a damp ________________ to wipe off all the cake mix splatter from the
mixer.

Activity 4. WHAT I HAVE LEARNED?

Direction: Visit your kitchen. Take pictures of your kitchen and observe how to store and
stack your kitchen tools and equipment. Take note of your observation and make comments/
suggestion on how to improve the storing and stacking procedures. Submit your output to
your subject teacher.

PICTURES OF YOUR KITCHEN OBSERVATION/COMMENTS/ SUGGESTION

IV. Scoring Rubrics

ACCURACY (100%) SCORING CRITERIA

5- Observed 4 to 5 proper ways of storing and stacking tools and equipment

4- Observed 3 proper ways of storing and stacking tools and equipment
3- Observed 2 proper ways of storing and stacking tools and equipment
2- Observed 1 proper ways of storing and stacking tools and equipment
1- Failed to observe storing and stacking procedures of tools and equipment
5 = 94-97 4 = 90-93 3 = 87-89 2 = 85-88 1 = 80-84

V. References:
 Commercial Cooking, Exploratory Course Grade 7/8
  K to 12 Basic Education Technology and Livelihood Education, Learning Module
 www.goggle.com

Prepared by: Checked by:

ROSEMARIE B. BONAOBRA RAMIR V. BOLA

TIII- TLE Teacher BHS School Head

Republic of the Philippines

DEPARTMENT OF EDUCATION
Region V(Bicol)
Schools Division Office
BOGŇABONG HIGH SCHOOL

LEARNING ACTIVITY SHEET NO. 4

Quarter 3 Week 4
Name: ________________________________________________
Grade & Section: _____________________________
Learning Area : HOME ECONOMICS (T.L.E. 8- COMMERCIAL COOKING)
Date: ______________________________________

I. Introductory Concept
This Learning Activity Sheets dwells on the discussion of the numerical computation,
conversion of measurement according to recipe measurements. It also covers carry out
measurements and calculation in a required task and measuring, converting, and substituting
ingredients.

INFORMATION SHEET:

MEASURING AND CONVERSION

These easy-to-use conversion charts can help you convert your recipes to the measuring
system your most familiar with. Different people may use the identical recipe for molded
desserts could turn out differently because of different measuring and mixing techniques. The
following section presents some important measuring equivalents, tables, and conversions.

TABLES OF WEIGHTS AND MEASURE

General Ingredients Equivalent Chart Part !

USING CUPS and SPOONS

Common Abbreviations Standard Weights and Measures
Abbreviation Kitchen Term Measure Equivalent
tbsp. or T tablespoon 1 kilo 2.2 pounds
g. grams 1,000 grams 1 kilo
lb. pounds 500 grams ½ kilo
pt. pint 250 grams ¼ kilo
tsp. or t teaspoon 1 pound 16 ounces
c cups 4 pecks 1 bushel
oz. ounces 8 qt. 1 peck
k kilos 4qt. 1 gallon
 qt. quart 2 pt. 1 quart
˚F degrees Fahrenheit 2 cups 1 pint
˚C degrees Celsius 16 tbsp. 1 cup
pc. piece or pieces 5 tbsp. plus 1 tsp. 1/3 cup
med. medium 4 tbsp. ¼ cup
sec. second 1 oz. 2 tablespoons
min minute 1 tbsp. 3 teaspoons
hr. hour or hours 1 tsp. 1/3 tablespoon
sq. square Dash/ pinch Less than 1/8
teaspoon
gal. galion

All cup and spoon measurements are levelled

¼ cup 2 fluid ounces 60 ml ¼ teaspoon 1 ml
1/3 cup 2 ½ fluid ounces 85 ml ½ teaspoon 2.5 ml
½ cup 4 fluid ounces 125 ml 1 teaspoon 5 ml
1 cup 8 fluid ounces 250 ml 1 tablespoon 15 ml

HOW TO MEASURE DRY INGREDIENTS

Quick Conversions
Ounces Gram/Kilogram Inches Millimetre/Centimeter
12 oz 15 g ¼ inch 5mm
1 oz 30 g ½ inch 1 cm
3 oz. 90 g 1 inch 2.5 cm
8 oz 250 g 5 inches 12 cm
16 oz (1 lb) 500 g 18 inches 46 cm
32 oz (2 lbs) 1 kg 24 inches (2 feet) 30 61 cm
inches 77 cm

HOW TO MEASURE LIQUIDS

CUPS U.S METRIC

2T 1 fluid ounces 30 ml
¼c 2 fluid ounces 60 ml
½c 4 fluid ounces 125 ml
¾c 6 fluid ounces 185 ml
1c 8 fluid ounces 250 ml
2c 16 fluid ounces (1 pint) 500 ml

OVEN TEMPERATURES
FAHRENHEIT CELSIUS TEMPERATURES
250 120 Very slow
300 150 Slow
325- 350 160-180 Moderately slow
375- 400 190- 200 Moderate
425- 450 220- 230 Moderately hot
475- 500 250- 260 hot

Measuring Ingredients Correctly

Accurate techniques in measuring are as important as the tools for measuring. Therefore, always observe
the following procedures:
 Rice and flour. Fill the cup to overflowing, level-off with the spatula or with the straight edge knife.
 Sifted flour. Most cake recipes call for sifted flour. In this case, sift flour 2 or 3 times. Spoon into the
cup overflowing, level 0ff with the spatula.
  Refined sugar. Sift sugar once to take out lumps, if any. Spoon into cup and level off with the
spatula. Do not pack or tap the sugar down.
 Brown sugar. Pack into cup just enough to hold its shape when turned out cup. Level off with the
spatula before emptying.
 Level a measuring spoon with straight edge f a knife to measure small amounts of salt, pepper,
leavening agents or solid fats.
 Liquid ingredients. Place the cup on a flat level surface. Hold the cup firmly and pour the desired
amount of liquid into the cup. Lean over and view the liquid at eye level to make sure it is the proper
amount.
 Check and calibrate timers/ thermometers, scales and other measuring devices according to
manufacturer’s manual before using.

 Ingredients which are measured by volume and weight demand standardized measuring tools and
equipment.
Do not shake the dry measuring cup to level off dry ingredients.
 It is easier to weigh fat, butter, margarine if bought in pre-measured sticks. If fat does not come in
pre- measured sticks, use a scale to weigh the needed amount.
 Liquid should be poured into cup in desired level. Cup should stand on a flat surface.
 Spring scales should be adjusted s that pointer s at zero (0). Place pan, bowl, or piece of waxed
paper on a scale to hold ingredient to be measured.
 When using balance scale, place the pan on the left- hand side of the balance and weigh on the
right-hand side. Add the required weights to the right- hand side if needed and adjust the beam on
the bar to get the weight needed and/ or get the exact measurement.
 Ranges, sometimes called stoves, provide heat for cooking on top and in the oven. The controls for
range heat must be accurate and easy to operate. Tools and utensils needed for cooking on the
range and work space should be within easy reach.
 Learn to match the size of pan to the size of the unit and to select the right amount of heat for the
cooking job to be done.
 In microwave cooking, time schedules must be followed exactly because every second is important.
The microwaves shut off automatically when it is opened.
 Refrigerators are operated by electricity. The unit that does the cooling is underneath the box
behind the grill.
 Dishwashers are a great help if food is rinsed from dishes before stacking them. Follow the plan for
stacking as suggested in the direction by manufacturer’s manual.
 Mixers are the most useful machines in commercial kitchens and even at home. It is good for
making salad dressings, sandwich fillings, for sauces, mashing potatoes, beat butter and eggs.
Attachments are also available to chop, to whip, to squeeze out juice, and to make purees.
 Coffee makers are mostly automatic, requiring only the measurement of coffee and water.
 In preparing foods on the range or in the fryer, heat is transferred through conduction.

II. Learning Objectives:

1.1 Give the abbreviation and equivalent measurements
1.5 Convert systems of measurements according to recipe requirement

III. Activities
Activity 1: WHAT IS IT?

A. Write the abbreviations of the B. Write the equivalent

following measurements: measurements of ingredients.
1. Cup=_______ 1. 1kl.=______lbs
2. Ounce=______ 2. 16 tbsps=_______c
3. Tablespoons=_______ 3. 1 oz=_________ tbsps.
4. 1 lb=_______0z
5. 4qt=_______ gal
 4. Teaspoon=______
5. Pounds=________

Activity 2: WHAT’S MORE

Direction: Compute and convert the following measurement of ingredients given below.
1.)1 oz milk = _________g 2.)4 tbsps. = ___________ oz
3.) 3 tsps baking powder = ________ tbsps. 4.) 250˚F = _________˚C
5.) 1 c = ________ ml

Activity 3: WHAT I HAVE LEARNED?

Direction: Search one video clip/ presentation which demonstrates how to make one recipe/product. The
video must start from measuring ingredients and processes. Students must observe and take note about the
different measurement of ingredients and correct way of measuring them. The URL must be submitted to
your teacher and follow the given format below:
Name: Section: Date:
URL:
Video Title:
Name of Teacher:
Ingredients Measurement Ways of measuring ingredients

IV. Scoring Rubrics

ACCURACY (100%) SCORING CRITERIA

5- Observed 4 to 5 proper ways of measuring ingredients

4- Observed 3 proper ways of measuring ingredients
3- Observed 2 proper ways of measuring ingredients
2- Observed 1 proper ways of measuring ingredients
1- Failed to observe proper ways of measuring ingredients.

5 = 94-97 4 = 90-93 3 = 87-89 2 = 85-88 1 = 80-84

V. References:
 Commercial Cooking, Exploratory Course Grade 7/8
 K to 12 Basic Education Technology and Livelihood Education, Learning Module
 www.goggle.com

Prepared by:

ROSEMARIE B. BONAOBRA
TIII- TLE Teacher BHS
 Checked by:
RAMIR V. BOLA
School Head

Republic of the Philippines

DEPARTMENT OF EDUCATION
Region V(Bicol)
Schools Division Office
BOGŇABONG HIGH SCHOOL

LEARNING ACTIVITY SHEET NO. 4

Quarter 3 Week 5
Name: ________________________________________________
Grade & Section: _____________________________
Learning Area : HOME ECONOMICS (T.L.E. 8- COMMERCIAL COOKING)
Date: ______________________________________

I. Introductory Concept
This Learning Activity Sheets dwells on the discussion of the principles of costing. Cost of
production are computed according to standard procedure. It also covers computation of the
production cost. The computed costs of production are reviewed and validated according to
enterprise production requirements.

INFORMATION SHEET:

Vocabulary list
calculate To find a number, answer by using mathematical processes
Costing System of computing cost of production or of running a business
expenses The amount of money that must be spent
Mark-up The difference between the cost of producing something and its
selling price
price The amount of money that you pay for something or something
cost
production The process of making or growing something for sale or use
profit Money made by business. A financial gain
purchase To by; to get something by paying money for it
Selling price The price at which a good or service is sold by a seller to the buyer
yield Number of finished products

How to Calculate Mark-up Percentage

Mark-up is the difference between how much an item costs you, and how much you
sell that item for –its your profit per item. Any person working in business or retail will find the skill of
being able to calculate ,ark-up percentage very valuable.
 Instructions
1. Calculate your peso mark-up. This is done by subtracting your buying price from
your selling price.
Example:

Selling price - 15.00

Purchase cost/buying price – 10.00
Peso Mark-up – 5.00
2. Decide whether you want to calculate your percentage mark-up based on cost or
selling price. Once you choose which you will be using to calculate, it is important
you stick to the method you choose throughout all your calculations, or you will
end up with faulty data. If you decide to calculate your percent markup based on
cost, go on the Step 3. If you decide to calculate your percent markup based on
selling price, go on to Step 4.
3. Calculate percent markup based on cost. This is done by dividing the peso
markup by the cost.
Example

Peso mark-up – 5.00

Purchase cost/buying price -10.00
Percentage mark-up- .5 or 50%
4. Calculate your percent mark-up based on selling price. This is done by dividing the
peso mark-up by selling price.
Example:

Peso mark-up- 5.00

Selling price÷15.00
Percentage mark-up .33 or 33%
5. Make sure you consistently use either cost of the product or selling price to find
the percent mark-up on an item. Even though the cost, selling price, and peso
mark-up will always be the same, the percentage mark-up will be drastically
different depending on if you calculate it using selling price or cost. Using selling
price will give you a lower percentage mark-up (assuming you are making a profit),
while using cost will give you a higher percentage mark-up.
II. Learning Objectives:
2.1 Discuss principles of costing
2.2 Compute cost of production
III. Activities
Activity 1: WHAT IS IT?
Self- Check 1.1
A. Directions: Given the following recipe (Maja Blanca) and its estimated cost, compute for the total
purchase cost and impose a 50% mark-up to determine the selling price of your product.
25 YIELDS

Item Price

2 cups cornstarch 20.00

2 cups white sugar 25.00

7 cups cocomilk 50.00

 1 cup evaporated milk 20.00

½ cup shredded buko 25.00

1 tsp vanilla 5.00

TOTAL
Selling price = Total cost + Peso mark-up No. of yield
SP = ________

B. Direction: Given the following ingredients and its estimated for the total purchase cost and
impose a 50% mark-up to determine the selling price of your product by completing the table
below.

Yield: 24 SERVINGS

Item Unit Cost Total Cost Peso Mark-Up Selling Price per
serving

1 Head of Garlic 110 per kilo

25 pcs. per kilo

1 ½ kl chicken 130/kilo

½ cup soy sauce 20/bottle

3 cups/bottle

1 pc. onion 120/kilo

20 pcs./kilo

¼ cup oil 60/ bottle

2 cups/ bottle

Formula:
Mark-up = Total cost x 50% mark-up

Total Cost = Given Fixed Price – Purchase

Activity 2: WHAT I HAVE LEARNED?

Task Sheet
Direction: Fill up the needed information in the given format (table) below following the
principles on how to compute costing and mark- up percentage of the given ingredients in the
recipe.

LECHE FLAN

Ingredients:
7 whole eggs
2 cups evaporated milk
1 cup condensed milk
1 cup sugar for caramelize
 1 tsp. vanilla extract
Procedure:
Prepare all the needed materials, ingredients and equipment. Caramelize sugar
and place it to leche flan molder. Set aside. Boil water in the steamer. Let it boil in a
low fire. Beat eggs thoroughly. Add evaporated milk and condensed milk slowly while
beating eggs. Add vanilla extract. Beat together until the mixture is very smooth and
no
mold particles.

Ingredients Unit Cost Total Cost Peso Mark-Up Selling Price

per
Serving

IV. Scoring Rubrics

ACCURACY (100%) SCORING CRITERIA

5- Apply 4-5 correct way of computing mark-up percentage.

4- Apply 3 correct way of computing mark-up percentage
3-Apply 2 correct way of computing mark-up percentage
2-Apply 1 correct way of computing mark-up percentage
1-Failed to apply way of computing mark-up percentage

5 = 94-97 4 = 90-93 3 = 87-89 2 = 85-88 1 = 80-84

V. References:
 Commercial Cooking, Exploratory Course Grade 7/8
 K to 12 Basic Education Technology and Livelihood Education, Learning Module
 www.goggle.com
 Prepared by:

ROSEMARIE B. BONAOBRA
TIII- TLE Teacher BHS

Checked by:
RAMIR V. BOLA
School Head

Republic of the Philippines

DEPARTMENT OF EDUCATION
Region V(Bicol)
Schools Division Office
BOGŇABONG HIGH SCHOOL

LEARNING ACTIVITY SHEET NO. 5

Quarter 4- Week 3 & Week 4
Name: _________________________________________________________
Grade & Section: ________________________________________________
Learning Area : HOME ECONOMICS (T.L.E. 10- COOKERY)
Date: ______________________________________

I. Introductory Concept
For this week lesson, focuses about marinades their types and the use of these in the
different variety of meat cuts.

II. Learning Objectives: (MELCs)

2.1 Prepare and use suitable marinades for a variety of meat cuts
2.2 Identify appropriate cooking methods for meat cuts

INFORMATION SHEET
Marinade is a sauce, typically made of oil, vinegar, spices, and herbs, in which meat, fish or
other food is soaked before cooking in order to add flavour or soften it. A good marinade will add
flavour to your favourite meat and make it more tender and juicy. Making a marinade is very simple.
All you need are three basic components. First is an acid, such as lemon juice, vinegar, yogurt or
wine. The acid is important as it breaks down the meat and tenderizes it. The second, is oil. This
protects and preserves the food while marinated and also when it’s cooked. The third, is any herb
and/ or spice. This is what gives a marinade its unique flavour and zest.
Some guidelines for marinating:
 Meat and poultry are generally marinated for 2 hours up to 2 days.
 Seafood and fish should be marinated for no longer one hour.
 Use a non-reactive container – steer clear of aluminium, copper or cast iron.
 Wait for your marinade to cool down before pouring over the meat of your choice.
 Always refrigerate your meat while it’s marinating
 Never reuse marinades

 Types of Marinades
1. Pineapple Marinades. This sweet, fruity marinade works great on any cut of pork or
chicken. What you get with this marinade is a great Hawaiian Teriyaki flavour.
2. Pork Chop Marinade. This is a great Asian style marinade that works well on all cuts of
pork particularly pork chops, reminiscent of a Teriyaki marinade with a hint of heat from
the chili sauce. You can heat this up, if you like with some extra chili sauce or perhaps a
pinch of cayenne.
3. Jamaican Jerk Marinade. You’ve heard of Jerk seasonings and Jerk rubs, well this is a
Jerk marinade that gets that Jerk flavour deep into the meat. You can use this marinade
on all kinds of meat and poultry.
4. Pork Rib Marinade. It uses a pork rub for the seasoning with vinegar and water to turn it
into a marinade.
5. Teriyaki Marinade. This marinade will surely add flavour to whatever you’re grilling. This
marinade works particularly well with pork and poultry.

6. Pork Chop and Tenderloin Marinade. Doug Freeman sent in this marinade recipe for
grilled pork. You may leave out the liquid smoke if you are so inclined.

7. Bourbon Marinade. This is a great, sweet bourbon marinade that works perfectly on any
food. This is a mild marinade so you will want several hours marinating time with it
before you grill.

8. Mustard- Vinegar Marinade. This is a simple mustard marinade that tenderizes and adds
flavour. It works well on pork or poultry.

 Methods of Cooking Meat

There are two basic methods of cooking meat: moist heat and dry heat
Selecting the proper cooking method for the cut of meat is important. Less tender cuts of
meat require moist heat cooking methods to help breakdown the tough connective tissues,
add moisture to the meat and cook the meat slowly over a long time. Since more tender cuts
of meat do not require moisture and long, slow cooking, they are usually cooked with a dry
heat method. Tough cuts of meat like beef brisket or lamb shank need to be cooked slowly,
at low heat, for a long time, and with plenty of moisture. Prepared properly, these cuts can
be incredibly tender and delicious.
The method chosen to cook a certain cut of meat should relate directly to the
inherent tenderness of that cut.
1. Moist Heat Method
Moist heat cooking methods include any technique that involves cooking with
moisture – whether it’s steam, water, stock, wine or some other liquid. Cooking
temperatures are much lower, anywhere from 140˚F to a maximum of 212˚F,
because water doesn’t get any hotter than that. Examples of moist-heat cooking
methods include:

 Cooking in Liquid. This method covering a less tender cut of meat with liquid and
simmering in a covered kettle until tender and well done. Care should be taken not to
let the temperature of the liquid exceed 195˚F, because boiling (212˚F) toughens
meat protein. When the liquid is used as a base for soup it is called meat stock (also
 called broth or bouillon). Meat that is partially cooked in liquid before cooking by
another method is called “parboiled”
The three ways to cook in liquid are: a. simmering b. stewing; poaching
Simmering and stewing are used for less tender cuts of meat while poaching is
used for tender cuts. And, also poaching is only appropriate for beef while any
type of meat (beef, veal, pork or lamb) can be simmered. The difference between
simmering and stewing is that simmering is used with whole cuts of meat while
stewing is used with small pieces of meat.
Poaching has been a traditional of cooking poultry and fish. However, beef roasts
can also be successfully poached if they come from tender cuts. Appropriate
roasts for poaching are beef eye round, rib eye and tenderloin.
Braising is cooking in steam trapped and held in a covered container or foil
wrap. The source of the steam may be water or other liquid added to the meat
juices. Large tender cuts, such as chuck round, and rump, are braised as pot
roasts.
Tenderness is determined by:
 where on the animal comes from
 the degree of marbling
 the age of the animal
 how the meat was stored
 how the meat was prepared for market
In general, cuts from the loin section are the most tender, the farther away from
this section the less tender the meat will be.
2. Dry Heat Method
Dry heat method of refers to any cooking technique where the heat is transferred
to the food item without using any moisture. This is typically involves high heat, with
temperatures of 300˚F or hotter.
 Roasting. Roasting is cooking method in which meat is surrounded and cooked by
heated air, usually in an oven. Meat is not covered and no water is added.
 Broiling. Broiling is cooking by direct heat from flame, electric unit, or glowing coals.
Meat is cooked one at a time. Choose tender beef steaks, lamb chops, cured ham
slices, and bacon. Use steaks or chops cut b1 to 2 inches thick. If the steaks or
chops are less than 1 inch thick, pan broil them. Consult the manufacturer’s
instructions for broiling since equipment varies. Usually the door is left open when
broiling in an electric range and closed when broiling in a gas range.
 Grilling. Grilling is thought to have originated in the Caribbean, where native smoke-
dried meat over hot coals on wood-frame. Early Spanish explorers called this the
“barbacoa” which evolved into the modern-day word “barbecue”. Due to the method
of heating, grilling is actually a method of broiling. Meat can be grilled on a grid or
rock over coals, heated ceramic briquettes or an open fire. While it is usually done
outdoors, grilling can be done in the kitchen with special types of range tops or small
appliances.
 Pan broiling. Pan broiling is cooking in an uncovered pan over direct heat. Fat that
cooks out of the meat is drained off.
 Pan-frying & Sauteing. Pan frying is similar to pan-broiling, except that meat is
cooked in a small amount of fat. The easiest way to tell when steaks or small pieces
of meat are done when you broil, or panfry is to make a small cut in the meat near
the bone and check the interior color.
 Stir-frying. Stir-frying is similar to panfrying except that the food is stirred almost
continuously. Cooking is done with high heat, using small, or thin pieces of meat.
 Deep-fat frying. When meat is cooked immersed in fat. This method is only used
with very tender meat. Usually, meat to be deep-fat fried is coated with egg and
crumbs or a batter, or it is dredged in flour or corn meal (breaded). This method of
cooking is sometimes used for brains, sweetbreads, liver and croquettes; however, a
number of other meat products are suitable for deep-fat frying.