Cookery TLE PowerPoint Presentation. tle 7

This PowerPoint presentation is designed to guide students through the fundamentals of Cookery under the Technology and Livelihood Education (TLE) program. It introduces learners to essential concepts in food preparation, kitchen safety, proper sanitation, and basic cooking techniques.

The presentation highlights:

Kitchen Tools and Equipment – identification, functions, and proper handling

Food Safety and Sanitation – maintaining cleanliness and preventing foodborne illnesses

Basic Cooking Methods – such as boiling, sautéing, frying, and baking

Meal Planning and Preparation – understanding nutrition, portioning, and presentation

Entrepreneurial Opportunities – applying cookery skills in real-life business setting

1. Words to Remember

2. Dimension - is the measurement of the size of an object in terms of length, width, or height. Manipulate- operate something Operate – to make equipment function or work correctly. Purchase- to buy something using money or its equivalent .

3. What materials do you used at home in preparing your food?

4. 2. Why do you need to know the function of it before you use it?

5. What is equipment?

6. Equipment – things which are used to provide specific service or function.

7. What is tool?

8. Tools - are implements used by hand when doing an activity or work. These are devices for doing work or objects designed to do a particular kind of work, for example cutting or chopping, by directing manually applied force or by means of a motor.

9. What is utensil?

10. Utensil – is an implement especially for use in the kitchen.

11. What is specification?

12. Specification – is a detailed itemized description of dimension plans, materials and other requirements.

13. Equipment, Tools and Utensils: Uses of Specifications

14. Every equipment, tool and utensil that are purchased are accompanied with a manual containing specifications as to how they are used, manipulated or operated, cared for and stored to lengthen their serviceability. Specifications usually include the following:

15. 1.Important safeguards or basic safety precautions to follow when using the device like a pressure cooker for instance. 2 . Warning labels which serve as a reminder to the user to read and follow instructions on the proper use and operation of a certain device equipment or tool. 3 . Dimensions, weights and capacities as in the case of cookers, boilers and steamers.

16. 4. Instructions on caring for the equipment, tool or utensil. 5 . Instructions on the correct usage of the device.

17. When using any equipment, tool or device it is important to read and understand the manufacturer’s specifications in order to properly or accurately use or manipulate them and prevent any accident that may occur due to ignorance or lack of information pertaining to their correct usage. Being familiar with all information pertaining to food processing equipment results to systematic, orderly and accurate accomplishment of tasks.

18. Activity In 1 long bond paper/intermediate paper, give atleast 10 samples of equipment, tools and utensils that you know. You are going to classify it and give the functions. .

19. Thank You!