Pointers to Review in TLE 7

Topics:
 Use and maintain kitchen tools and equipment
 Use appropriate cleaning tools, equipment, supplies, and materials
 Perform mensuration and calculations
 Kitchen Lay-out
Terminologies
 Aluminum
 Stainless steel
 Cast iron
 Teflon
 Can opener
 Colander
 Double boiler
 Sharpening steel
 Flipper
 Funnels
 Handy Poultry and Roasting Tools
 Kitchen Shears
 Pasta Spoon
 Rotary eggbeater
 Scraper
 Serving Tongs
 Rotary Eggbeater
 Dust Pan
 Bucket
 Cleaning Detergent
 Waste Container
 Water
 Baking Soda
 Gloves
 Cleaning
 Abrasive cleaners
 Acid Cleaners
 Sanitizing
 Concentration
 Contact Time
 Work Simplification
 12 cups into fluid ounces
 250°F into °C
 Work centers
 Single Wall shapes
 G-Shaped
 Work station
 L-Shaped
Good luck and God bless to your exams! Give your BEST shot😊