Pointers to Review in TLE 9

Cookery - is a strand or specialization wherein you will gain the skills and expertise needed to
produce dishes and take a leading role in commercial kitchen environments.

Cleaning Agents
1. Detergents. Detergents are chemicals that used to remove dirt and grease on tableware’s,
surfaces and equipment however detergent do not kill bacteria and other microorganisms.
2. Solvent Cleaners- commonly referred to as degreasers used on surfaces where grease has
burned on. Ovens and grills are examples of areas that need frequent degreasing.
3. Acid Cleaners. Used periodically in removing mineral deposits and other soils that
detergents cannot eliminate such as scale in washing machines and steam tables, lime buildup
on dishwashing machines and rust on shelving.
4. Abrasives – are generally used to remove heavy accumulations of soil that are difficult to
remove with detergents, solvents and acids. These products must be carefully used to avoid
damage to the surface being cleaned.
5. Chlorine- a halogen element that is isolated as a heavy greenish-yellow diatomic gas of
pungent odor and is used especially as a bleach, oxidizing agent, and disinfectant in water
purification.

The right cleaning agent must also be selected to make cleaning easy it is very vital to
follow manufacturer’s instruction for sanitary purposes, health and safety in preparing
chemical agents. Here are some samples of manufacturer’s instructions in using
cleaning compounds such as:
Dishwashing Liquid Manufacturer’s Instruction
• Do not add bleach.
• Not for use in automatic dishwashers.
Keep out of reach of children.
Chlorine
• Mix 2 tbsp. of chlorine and detergent per liter of water.
• Chlorine serve as disinfectant and deodorizer.
Acid Cleaner
• Always pour acid into water dilute cleaning products with water before cleaning any masonry
surface.

Steps in Washing Dishes

1.) Prepare.
2.) Scrape left over food
3.) Stack the dishes
4.) Fill the sink with water and add a considerable amount of detergent.
5.) Wash the lightest soiled items first.
6.) Wash plates, bowls, and serving dishes.
7.) Wash pots and pans last.
8.) Lay your dishes out on a rack to air-dry or wipe them clean with a towel.
9.) There should be no visible matter and no "greasy" feel.
10.) Rinse out brush, sponge and allow to dry.
11.) Wipe down the sink and your tools.

Scraped excess food should be placed in a compost bin.

Cleaning the Cutting Board

- It is important to use separate chopping boards for different kinds of food to reduce the spread
of bacteria.

- Cutting boards should be stored vertically or in an upright position. This helps to avoid
moisture from getting trapped underneath the board and the accumulation of dust or grime.

Methods of Cleaning Equipment

 Foam – You use this to increase the contact time of the chemical
solutions to improve cleaning with less mechanical force.
  High Pressure – used to increase mechanical force, aiding in soil removal. In
high pressure cleaning, chemical detergents are often used along with an
increase temperature to make soil removal more effective.

 Clean In Place (CIP) – is a cleaning that is utilized to clean the interior surfaces of tanks
and pipelines of liquid process equipment without disassembly.

 Clean Out of Place (COP) – is utilized to clean the parts of filters and parts of
other equipment. This requires disassembly for proper cleaning. Parts removed for cleaning
are placed in a circulation tank and cleaned using a heated chemical solution and agitation.
Mechanical – it normally involves the use of brush either by hand or a machine such as a floor
scrubber. Mechanical cleaning uses friction for food soil removal.

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

Safety Measures

The following are safety measures that you should do when using cleaning agents:
1. Ensure adequate ventilation.
2. Have knowledge of basic first aid.
3. Wear cotton clothing to cover your limbs and other parts of your body that might be
exposed to thecleaning agent.
4. Wear suitable footwear–it should be closed in and have a steel toe.
5. Wear industrial strength, thick plastic or rubber gloves. Wear protective eye and face wear.

First aid procedure caused by chemical poisoning What to do?

If the person has been exposed to poisonous fumes, such as carbon monoxide, get
him or her into fresh air immediately
If the person swallowed the poison, remove anything remaining in the mouth.
If the suspected poison is a household cleaner or other chemical, read the label and
follow instructions for accident poisoning. If the product is toxic, the label will likely
advise you to call the hospital/doctor.
Follow treatment directions given by poison centers.
If the poison is spilled on the person’s clothing, remove the clothing and pour the body with
continuous tap water.
Kitchen Tools and Equipment
The following are the tools and equipment needed in preparing appetizers:
1. Rubber Scraper – used to scrape off contents of bowls..
2. Spatula – used for manipulating foods like spreading.
3. French knife – for chopping, slicing and dicing.
4. Paring knife – used for trimming and paring fruits and vegetables.
5. Cutting board – board for cutting fruits and vegetables.
6. Kitchen shear – cutting device for ingredients like scissors.
7. Chiller – for keeping cold foods chilled for service.
8. Oven – for baking.
9. Measuring spoons – are used for measuring dry and liquid ingredients in small
quantity.
10. Measuring cups – is used to measure dry ingredients. They come in various sizes and
volumes.
11. Glass measuring cup – container which is usually transparent. It is used for
measuring liquid ingredients like water and oil.
12. Mixing bowls – these containers have smooth, rounded interior surfaces with no
creases to retain some mixture.
13. Mixing spoon - is used for mixing ingredients. It is made of wood in different sizes and
different length of the handle.
 14. Refrigerator – use to for chilling and freezing food
15. Strainer/colander – use to drain spaghetti noodle
16. Funnel – it use to easily transfer liquid from one container to another.
17. Scoop – it is use to putting ice cream to cone
18. Household scale - it is a measuring tool used by sellers e.g. rice sellers

Cooking materials
Aluminium – This cooking material is mostly used in the kitchen because of its lightweight,
attractive, and less expensive.
Cast Iron - This cooking material is durable but must be kept oiled to avoid rusting
Glass - It is used in kitchen when making salad and dessert but not practical for top or surface
cooking

Classification of Appetizers
1. Cocktails- are usually juices of orange, pineapple, grapefruit or tomatoes served with
cold salad dressings. It may be in the form of a fruit or vegetable juice mixed with little
alcoholic beverage.
2. Hors D’ Oeuvres- It is small portion of highly seasoned foods.
a. Antipasto – this includes cured meat like salami, bologna and boiled ham, seafood items
like sardines, cheeses, eggs, and mushroom.
b. Bruschetta – slice of Italian bread.
c. Tapas – a small food item intended to be eaten with wine and other drinks.
d. Caviar – salted roe or eggs of the sturgeon.
e. Amuse Bouche (ah-mews-boosh) – a tiny appetizer or hors d’ oeuvres offered to guest
seated at their tables either before or after they have ordered from the menu.
3. Canapé- are made out of thin slices of bread in different shapes. The bread may be
toasted like bread cut outs, crackers, melba toast and tiny biscuits, miniature pancakes, tiny
unsweetened pastry shells, polenta cut outs.
Three Parts of Canapes
a. Base b. Spread c. Garnish
4 . Relishes/Crudités- are pickled item which are raw, crisp vegetables such as julienne
carrots, celery sticks, pickled papaya, and pickled cucumber.
5. Petite Salad- are small portions and usually display the characteristics found in most salad.
6. Chips and Dips- are popular accompaniments to potato chips and French fries.
7. Fresh Fruits and Vegetables – are the simplest appetizer. For example, chunks of avocado
or watermelon.
8. Anything, Smaller- are varieties of appetizers wherein the only requirement is that you
keep everything small enough to be picked up with the fingers and eaten with little mess.
Examples:nuts, cocktail hotdogs, dumplings and sausages.

Fundamentals of Plating
1. Balance
2. Portion size
3. Arrangement on the plate

Sanitary Practices when storing salads and appetizers

1. Handle the food properly to prevent spoilage and contamination.
2. Wash utensils and equipment thoroughly.
3. Keep off hand to a minimum contact to ingredients and food.
4. Keep away from food when you are ill.
5. Store food and ingredients properly.
6. Safeguard the food during distribution and serving.
7. Chill to refrigerate or to reduce the temperature of food.
8. Place it to cold storage like refrigerator to preserve perishable food.

Storing Techniques
Storing foods could be done through the following techniques:
1. Refrigeration – to keep food cold or cool.
2. Cold storage – the process of preserving food by means of refrigeration.
3. Chilling – to refrigerate to reduce the temperature of food.