6TLE
Responsible for ensuring that all
COOKERY- skill or activity in
preparing or cooking food.
Get Acquainted with your Kitchen –
helps you to make familiar with your
kitchen and all the tools and
equipment in it.
Improve Cooking Skills – trains you
how to cook and definitely improve
and develop your cooking abilities.
Promote Self Esteem – helps you
build self – esteem and confidence
knowing that you can now start and
then complete a task like cooking.
Encourage Cultural Awareness -
teaches you how cultures from
different places prepare their food.
Start a Culinary Career – gives you an
opportunity to develop a skill in
cooking.
JOB OPPORTUNITIES – opportunities
than can achieved.
CHEF- Oversees a restaurants’
kitchen by managing other members
of the food preparation team.
CARETAKER- Cookes and prepares
large food for events and parties.
(keeps food hot)
RESTAURANT COOK-Prepares
ingredients, ensures cleanliness of
their working area, and keeps the
restaurant stocked with necessary
supplies.
EXECUTIVE CHEF- head chef
FOOD AND BEVERAGE MANAGER-
foods and drinks are of the highest
quality.
RESTAURANT MANAGER- tasks to
manage, leads, and supervises the
restaurant operations.
SALES COORDINATOR- advertising
the product.
FRONT OFFICE AGENT-Performs all
front desks duties such as
check–in/out, reservations.
FOOD STYLIST- prepares the food for
photography.
FOOD WRITER- writes blog, etc.
about the food.
Personal Entrepreneurial
Competencies (PECs)
ENTERPRENEURIAL TRAITS:
HARDWORKING- works diligently
and consistent.
SELF-CONFIDENCE- strong believe I
oneself.
PROFIT- ORIENTED- income
GOAL ORIENTED- knows how to set
specific, measurable, attainable, and
realistic time bound smart goals.
PERSISTENCE - do not easily give up
in the face of problems.
ABILITY TO ACCEPT CHANGE-handle
with and do well on changes.
HAS THE INITIATIVE-takes the
initiative.
COMMITTED-full responsibility over
their business.
RISK TAKING-doing tasks that are
moderately challenging in order to
achieve a goal.
DESCIPLINED- stick to the plan
CREATIVE- creative and innovative.
DEMAND FOR EFFICIENCY AND
QUALITY- set high but realistic
standards.
EXCELENT PALNNERS- Follows the
steps in the plans diligently to realize
goals.
POSSESSES PEOPLE SKILLS- effective
and efficient communication and
establishing good relationship to the
people working in and out of your
business.
SOUND DECISION MAKER- think
quickly and to make wise decisions.
INFORMATION SEEKER- r updates
themselves with new information.
STRENGTH, WEAKNESS,
OPPORTUNITIES, THREATS (SWOT)
INTERNAL- STRENGTH & WEAKNESS
EXTERNAL- OPPORTUNITIES,
THREATS
M2 COOKING MATERIALS
STEAM COOKER- steam heat
TEFLON- special coating applied
inside aluminum or steel pots and
pans. It prevents food from sticking
to the pan.
PRESSURE COOKER- use pressure to
cook something faster.
WOK- Chinese pan
FRYING PAN OR SKILLET- flat
bottomed pan
KETTLE- heat water
DOUBLE BOILER- keep food warm
without overcooking.
KITCHEN TOOLS
CAN OPENERS-open food containers
STRAINER- Strain or shift dirty
ingredients.
CUTTING BOARD-Wooden or plastic
boards used to cut.
FUNNELS- Fill jars
GRATER-Grate, shed, etc.
KITCHEN SHEARS- Opening food
packages
KITCHEN KNIVES- Peeling, slicing, etc
VEGETABLE PEELERS- Scrape
vegetables
POTATO MASHER- Mashing potatoes
RUBBER SCRAPER- Scrape the food
from the bowl.
SERVING SPOONS- e small, shallow
bowl
SERVING TONGS- grab and transfer
SPATULA- level off ingredients
SPOONS- Used to spoon liquids over
foods and to lift food.
FORK-long handle terminates in a
head that branches into several
narrow and often slightly curved
tines.
PLATE-broad, concave, but mainly flat
vessel on which food can be served.
WHISK-blending, mixing, whipping
eggs or batter and for blending
gravies, sauces, and soups.
WOODEN SPOON-creaming, stirring
and mixing.
EQUIPMENTS:
FREEZERS- prevent infections on food
MICROWAVE OVEN- heating food
OVEN-cooking, baking, heating,
drying
RICE COOKER- automated rice boiler
BLENDER- chop, blend, mix
M3
CLEANING- removing dirt, debris.
*detergents *solvent cleaners
*acid cleaners *abrasive cleaners
SANITIZING- using chemicals or heat
to kill bacteria.
*heat- at least 77c
*chemicals- chlorine, iodine, etc.
-concentration= knows na.
Temperature=33c-49c
Contact time= 7 30 30
Three Sink Dishwashing Method
1. Scrape food from utensils and
pots.
2. Wash in clean, hot, soapy water.
3. Rinse in clean water not lower
than 43 degree Celsius (110 degree
Fahrenheit).
4. Sanitize in clean hot water at least
77 degree Celsius (170 degree
Fahrenheit for 45 seconds.
5. Air Dry on a corrosion resistant
draining rack.
Dishwasher:
(cups, plastics, and bowls on the top
shelf of your dishwasher.)
(Load plates and cookware on the
bottom rack.)
(Put the silverware into the
compartment on the bottom rack or
door.)
Cabinet:
1.Remove everything from your
cabinets.
2.Give away items that are no longer
in need.
3.Clean the cabinets from top to
bottom.

4.Line the cabinets with paper

linings.

5.Place sachets filled with baking

soda in your cabinet corners to
absorb bad odors without using a
fragrance.

6.Buy organizers or containers for

smaller kitchen items and choose
containers with light-fitting lids to
keep insects and airflow out.