THIRD QUARTER REVIEWER IN COOKERY - 7

• Teflon- a special coating applied to the inside of some aluminum or steel pots and pans. It helps food from not sticking
to the pan.
• Scoop - It is a measuring tool used to measure servings of soft foods, such as fillings, ice cream, and mashed potatoes.
• Dredger - kitchen utensil used to shake flour, salt, and pepper on meat, poultry, and fish.
• Soup ladle - kitchen tool may Karen use when she wants to serve some soup or stews and gravies to the bowl.
• Plastic and hard rubber – material used for rubber scrapers.
• Blender – Equipment used in making smoothies and fruit shakes.
• Measuring Tools – Scooper, dipper, Temperature Scale, and Measuring cups are
• Preparatory Tools - Baster, colander, funnel, and dredger are classified as: Wooden spoon – is classified as mixing tool.
• Blender - example of equipment
• Cleaning - is the process of removing dirt, food, and other types of soil from the surface.
• Peroxide – not three approved chemical sanitizers
• Detergent - used to clean tableware, such as spoons and forks, at home.
• Solvent Cleaner - cleaning agent commonly referred to as degreasers used on surfaces.
• where grease has burned on.
• Washing, Cleaning drying - are the three steps she needs in cleaning the kitchen utensils.
• Collect Loose dust - Is the first step in cleaning the kitchen the kitchen premises.
• Baking Soda – is used to place around the kitchen to absorb odor and keep the kitchen smelling fresh.
• Removing all the germs and bacteria that accumulate regularly in the kitchen – is the most important thing in cleaning
your kitchen regularly.
• Soaking utensils are needed after using them to soften the baked-on or burnt food, saving time and energy, and making
it easier to wash later.
• When storing cups, bowls, and glasses shall be INVERTED for storage.
• Proper storage and handling of cleaned and sanitized equipment and utensils is very important to prevent
RECONTAMINATION.
• You can place BAKING SODA around your kitchen to absorb odor and keep it smelling fresh.
• When storing all wooden spoons and kitchen utensils make sure they are DRY. • Tablespoon is abbreviated as tbsp.
• The abbreviation of pound is lb.
• The abbreviation of ounce is oz.
• . 1 tablespoon is equal to 3 teaspoons.
• 1 cup is equal to 16 tablespoons.
• 1 cup is equal to 8 egg whites.
• 1 tbsp cornstarch = 2 tbsp all-purpose flour
• When measuring liquid ingredients, you need to view the liquid at EYE LEVEL.
• In measuring BROWN SUGAR, you need to pack brown sugar into the cup before leveling.
• You need to sift flour 2 or 3 times before measuring it.
• MARKUP is the difference between how much an item costs you, and how much you sell that item for. • Formula for
Peso
• Formula for Percentage Markup based on Cost = Peso Markup ÷ Purchase cost/Buying Price
• Formula for Percentage Markup based on Selling Price = Peso Markup ÷ Selling Price
• To calculate the total cost, simply add all the expenses.
• 12 egg yolk -. 1 cup
• HAZARD - is a situation that could be dangerous to people in the workplace. It is a thing, substance, material, source of
energy, condition, process, and practice that can cause harm.

• CCTV stands for Closed Circuit Television • SLIPS, TRIPS, AND FALLS is the most common type of workplace
accident.
• By observing all safety procedures and wearing all protective equipment provided for your use while preparing hot
items will help you to control hazards and risks in the workplace.
• Extinguishing hot oil/grease fires by using a class K fire extinguisher is one of the reminders that you need to consider
avoiding an accident in the workplace.
• You can control hazard and risk in the workplace by using caution when working around hot oil.
• You can protect your staff and visitors from accidents by posting warning notices, keeping the premises congestion free
and by cleaning up spillage promptly.
• You prevent electrical faults in every establishment by regular maintenance of electrical wirings by a licensed
electrician.
• Ensuring that you have a good level of security at your premises can help you to protect it from crime.
• Always wipe up spills on the floor to avoid slips, trips, and falls
• PERSONAL PROTECTIVE EQUIPMENT are the devices worn by workers to protect them against hazards in the
work environment.
• GARBAGE DISPOSALS are one of the examples of kitchen hazard in the kitchen, make sure that every member of the
household fully understands how to operate the disposal safely.
• When storing wooden spoons and kitchen utensils make sure they are dry.