PLASTIC is greatly durable and cheap but may not last long.

STAINLESS STEEL is the most popular material used for tools and equipment, but is more expensive.
FUNNEL is used to fill jars with small opening. It is made of various sizes of stainless steel, aluminum or of plastic.
KITCHEN KNIFE is often referred to us as a cook’s or chef’s tool.
REFRIGERATOR is used for storing semi-perishable foods.
ELECTRICAL MIXER is used in mixing ingredients.
CLEANING is the process of removing food and other types of soil from a surface such as a dish, glass or cutting board?
SANITIZING is done through using heat, radiation or chemicals.
DISINFECTANT is a substance used to destroy germ and diseases.
7 SECONDS is the contact time when sanitizing using Chlorine.
All are advantages in using ammonium compound in sanitizing: non-corrosive, non-toxicand odourless.
DETERGENTS are cleaning agents used for tableware, surfaces, and equipment.
QUATERNARY AMMONIUM is slow acting at pH 7.0 above, vaporizes at 120-degree Fahrenheit.
Below are the factors to be considered in sanitizing using approved chemicals: concentration, temperature & contact-time
CHLORINE is effective against a wide variety of microorganism.
Chemical sanitizers work best in water when it is between 55-degree Fahrenheit and 120 degree Fahrenheit.
The following is the correct order of cleaning and sanitizing a surface: scrape, wash, rinse, sanitize and air dry
Return electric mixers and other electronic equipment to their designated storage places.
Use a damp dish cloth to wipe off all cake mix splatter from the mixer.
Make sure all wooden spoons and accessories are dry before storing.
After cooking, soak all used mixing bowls, spatulas, measuring spoons & cup, and mixer accessories in a tub of warm water.
Proper storage and handling of cleaned and sanitized equipment and utensils is very important to prevent re-contamination
prior to use.
TABLESPOON is the kitchen term of tbsp. or T.
SPATULA is used to level off when measuring dry ingredients.
Scoop the flour overflowing into the cups to measure flour accurately.
The best way to measure brown sugar is to scoop brown sugar into cup, press and level.
The correct way of measuring liquid is reading at the eye level.
When using spring scales, it should be adjusted so that the pointer is at 0 (zero).
Mark-up is the difference between how much an item costs you, and how much you sell that item for - it’s your profit per item?

Portion scale Flipper Boning Knife Colanders

1000 grams = 1kilogram 1cup = 16 tablespoons 1 tablespoon = 3 teaspoon 1 pint = 2 cups 1 gallon = 3 quarts

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

Sagkahan National High School, Brgy. 64, Bliss Sagkahan, Tacloban City
School ID: 303666 Phone Number: 832-5408
Calculate percent mark-up 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%

Calculate your percent mark-up based on selling price. This is done by dividing the peso markup by the selling
price.

Example

Peso mark-up 5.00

Selling price ÷15.00
Percentage mark-up .33 or 33%

G☺D SPEED!

Sagkahan National High School, Brgy. 64, Bliss Sagkahan, Tacloban City
School ID: 303666 Phone Number: 832-5408