Module 7

Bulk Cooking - means cooking larger amounts of food so you can store some for
later.

Module 8

COOKWARE

NON-STICK FRYING PAN -A non-stick cooking pan or tool has a special surface that
prevents food from sticking to it

SAUCEPAN - is a pan with a slightly flared sides and a single long handle. It has
vertical sides about the same height as their diameter, used for simmering or boiling.

STOCK POT- is a tall and semi-wide pot with straight sides used for cooking and
storing soup stocks.

OMELETTE OR CREPE PAN - is a very shallow skillet with very short sloping sides.

STEAMER- is a set of stacked pots within a perforated bottom in the upper pot over a
large pot over a large pot filled with boiling and simmering water that allows steam to
rise to cook food on top.

CASSEROLE- are a versatile piece of kit – they can be used to make soups, stews, pot
roasts, sauces – the list goes on.

ROASTING PAN - a pan used for cooking food (such as chicken, potatoes, or beef)
with dry heat in an oven.

WOK OR CARAJAY - thin-walled cooking pan, shaped like a shallow bowl with
handles, widely used in Chinese-style cooking.

KNIFE SETS

CHEF’S KNIFE- Is an all-purpose knife used for chopping, slicing, and mincing.

PARING KNIFE- Is used for peeling and paring fruits and vegetable.

TOURNE KNIFE- Is used for fruits and vegetable; similar to paring knife.

BONING/FILLETING KNIFE - is used to separate meat from bone; used to fillet fish.

CLEAVER - a heavy, broad-bladed knife or long-bladed, one used by butchers for

cutting meat into joints or pieces.

MEAT SLICER -is used to slice roasted meat, ham and thick solid cuts of meat.

BREAD KNIFE - is used to slice or divide breads and pastries.

DINNER KNIFE - It is used during meal.

MEASURING TOOLS

FOOD WEIGHING SCALE - Its devices that are used to measure the weight or mass
of food.

MEASURING CUPS - used to measuring dry and wet ingredients.

MEASURING SPOONS - used to measure a small amount of an ingredient, either

liquid or dry, when cooking.

STRAINERS

STRAINER - is used to separate the liquid from solid ingredients, sift fine grains, and
rinse foods.

COLANDER -a bowl shaped strainer with holes. It is used to drain food such as pasta.

DRUM SIEVE - is a kitchen utensil, shaped somewhat like a snare drum that acts as a
strainer, grater, or food mill.

EQUIPMENT

MICROWAVE OVEN - a convenient means to heat food and are generally safe when
used correctly.

REFRIGERATOR- The fundamental reason for having a refrigerator is to keep food

cold. Cold temperatures help food stay fresh longer.

RANGE- Over-the-range microwaves are installed above a range or cooktop, saving

kitchen counter space.

STOVE - use an open flame to cook food both inside the oven cavity and on the
stovetop.

OTHER UTENSILS

BASTER BRUSH - used to apply glazes to breads, pastries, cookies, meats, and
poultry before or after baking.

BOTTLE or CAN OPENER - used to enable bottles and cans to be easily opened with
leverage.
CUTTING/ CHOPPING BOARD- is a solid, flat board used during food preparation or
service, to protect countertops and other surfaces from damage while slicing food
items.

DREDGER/ SHAKER- used to shake flour, salt, and pepper on meat, poultry, and fish.

FLIPPPER - used to lift and flip food items during cooking, such as pancakes and
fillets.

FUNNEL - used to fill jars, made of various sizes of stainless steel, aluminum, or of
plastic

GRATER - used to grate, shred, slice and separate foods such as carrots, cabbage and
cheese.

PASTA SPOON OR SERVER- used to transfer a little or much cooked pasta to a

waiting plate, without mess.

POTATO MASHER - used for mashing cooked potatoes, turnips, carrots or other soft
cooked vegetables.

SCRAPER - a rubber or silicone tools to blend or scrape the food from the bowl; metal,
silicone or plastic egg turners or flippers.

SERVING SPOONS - used in preparing, serving, or eating food.

SERVING TONGS - enables you to more easily grab and transfer larger food items,
poultry or meat portions to a serving platter.

SOUP LADLE - used for serving soup or stews, but can also be used for gravy, dessert
sauces or other foods.

SPOON AND FORK - used together to serve food that requires two utensils, such as
tossed salad, pasta, or a large food platter.

VEGETABLE PEELER - used to removes the peel or skin from fruits and vegetables.

WHISKS - used for whipping eggs or batter, and for blending gravies, sauces, and
soups.

MODULE 9

MAINTENANCE OF KITCHEN TOOLS AND EQUIPMENT - It is the proper care and

maintenance of kitchen equipment do not just include cleaning appliances and work
surface everyday. Maintenance also acts as a preventative measure against potential
kitchen accidents and food-safety concerns arising from poorly kept kitchen machinery.

SPONGE - Sponge is characterized by readily absorbing water and becoming soft when
wet while retaining toughness: used in bathing, in wiping or cleaning surfaces, etc.
KITCHEN GLOVES - They’re highly resistant to slipping with texturing inside the
rubber, meaning that even the soapiest dishes are safe in your hands.

SCOTCH-BRITE- is a line of abrasive products produced by 3M. The product line

includes scouring pads and tools for home uses such as dish washing and scrubbing, as
well as various types of surfaces for industrial applications, such as discs, belts, and
rotating brushes, with varying compositions and levels of hardness.

DISHCLOTH - Dishcloth is used in the kitchen to dry dishes and other surfaces.
Typically they are made of cotton or other cloth, such as microfiber, and measure 11"
to 13" inches square.

CLEANING SOLUTIONS

DETERGENTS - Detergents is used to wash tableware, surfaces and equipment.

SOLVENT CLEANER - Solvent Cleaner is used occasionally on surfaces where grease

has burned out. Also known as degreasers.

ACID CLEANER - is used periodically on mineral deposits and other soils that
detergent cannot remove.

ABRASIVE CLEANERS- Abrasive Cleaners are used to remove heavy collected soil
that is difficult to remove detergents.

STEPS IN THE CLEANING PROCESS

CLEANING- Removing as much solids as possible to minimize the use of water in the
next steps.

WASHING- The most time-consuming of the entire process which removes 99.99%
microorganisms in the environment when done correctly.

RINSING- Removes most of the suspended soil, bacteria and cleaning compounds
from the equipment and utensils that are not removed from the previous step.

SANITIZING- It is the process of removing harmful bacteria using heat and water or
chemicals, or a combination both.

STEPS TO AN ORDERLY KITCHEN

1. Pull everything out of each cabinet and go through it. Discard those things that
are not frequently used, duplicate items, broken items. Sort the remaining useful
items.

2. Consider what is the best in terms of how to group items. Group the items you
use regularly and occasionally.
 3. Utensils should be in the drawer nearest to the preparation area. Glassware
might be best near the sink or refrigerator. Make a coffee or tea station that
includes sugar, mugs and filters and place in the near water source.

4. Use containers to streamline the inside cabinets. Group together like packets of
sauce mixes, gravy mixes, hot cereal packets and hot cocoa envelopes, to avoid
scattered all the cabinet.

CLEANING THE KITCHEN

1. Prepare your cleaning materials

2. Throw away trash, collect and put away objects that belongs in some other
rooms.

3. Clean the oven fist so that any smoke or tunes are removed from the kitchen
by frequent cleaning.

4. Put the dishes in their proper place. Wash the dishes or run the dishwasher.
Clear as much of the counter as you can.

5. Fill the sink with water and bubbles.

MODULE 10

Appetizer - is a small dish of food or a drink taken before a meal or the main course of
a meal to stimulate one’s appetite. It can include anything from fish to meat, nuts, and
chips. They are often served before dinner or at large family lunches.

History of Appetizer

Athenians- Introduced appetizer as a buffet in the early third century B.C..Serves sea
urchins, cockles, sturgeon, and garlic as appetizers.

Romans - Aperitifs were introduced and is classified as a liquid appetizer that typically
contained Alcohol

America and England - Used the term appetizer in the 1860s. Appetizers are served
between the main course and dessert as a refresher.

In the 20th century - Used as a precursor to the main course.

Classifications of Appetizer

1. Canapes - a canape is usually a thin slice of bread that is cut into

shapes and topped with savory topping. It is small enough to eat in one bite.

2. Chips and dip – serving tortilla chips and salsa at a party is an example of chips
and dip.

3. Cocktails – a cocktail is usually a small serving of fruit juice,customarily tomato,

orange, grapefruit, or pineapple.

4. Finger foods – these are small portions of food that can be eaten in one bite.

5. Fruits and vegetables – an example of this type of appetizer would be a vegetable

tray with several kinds of vegetables cut into small pieces.

6. Hors d’oeuvres – are small portions of savory foods that can be eaten in one bite.
In the United States, the word hors d’oeuvres is used interchangeably with appetizer.

7. Petite salads – are small portions that includes elements of salads but can be eaten
in one or two bites.

8. Relishes and crudite - these include pickled vegetables And sweet or savory
relishes. A relish tray typically includes several types of pickled vegetables and relishes
that complement those vegetables.

9. Other – is a catch-all term that describes small portions of food that do not fit the
other categories but can be eaten in one or two bites.

Kitchen Tools and Equipments used in Preparing Appetizer

Ball Cutter – sharp edged scoop for cutting out balls of fruit and vegetables.

Rubber Spatula – used to mix and scrape off contents of bowls.

3. Channel Knife – small hand tool in making garnishes. It is used to cut a twist from
a citrus fruit.

4. Spatula – used for mixing, lifting, flipping or spreading food.

5. Wire Whip or Whisk – used to blend ingredients together quickly or to incorporate

air into ingredients such as egg whites or heavy cream to increase the volume of the
mixture.

6. Zester – used to shave bits or strands from the outermost layer of covering on
citrus fruits such as lemons, limes or oranges.

7. French Knife – it is well designed for general cutting and chopping.

8. Paring knife – is a small, short-bladed knife used for intricate cutting, peeling,
mincing and dicing.
9. Butter Curler – is a kitchen tool designed to produce decorative butter shapes for
use in food decoration and also hasten the softening of hard butterso it can be spread
more easily.

10. Cutting Board – it is a flat board used during food preparation to protect
countertops and other surfaces from damage while slicing food items.

11. Kitchen Shears –used in sniping herbs, cutting and opening food packaging and
breaking down poultry.

12. Potato Masher – is used to crushed soft food for such dishes as mashed
potatoes, apple sauce, or refried beans.

13. Chiller – it is used for keeping cold products chilled for service.

14. Oven – used for cooking, heating, baking, and grilling food.

Other Tools and Equipment Used in Preparing Appetizer

1. Dry Measuring Cups – used in measuring dry ingredients.

2. Liquid Measuring Cups – used in measuring liquid ingredients.

3. Measuring Spoons – used for measuring small, exact amounts of ingredients.

4. Mixing Bowls – are mainly used for mixing ingredients or whipping cream
using a whisk.

5. Mixing Spoons – makes it easier for you to mix batter or other foods with a
thick consistency.

6. Fork – used in poking, stabbing and cutting soft-ish foods.

7. Containers – used to hold food at room temperature, in the refrigerator, or in

the freezer.

8. Strainer – it is designed for dipping into pots or straining particles from liquid.

9. Refrigerator – use to keep food cold to slow down the activity of bacteria.

10. Cooking range/stove – used in cooking, heating, baking, grilling and

roasting food items.