Technology and Livelihood Education - Grade 9

Technology and Livelihood Education

1. General guidelines in the cleanliness AND SANITATION OF THE KITCHEN

2. PHYSICAL EQUIPMENT AND KITCHEN LAYOUT SHOULD BE CONDUCIVE TO GOOD SANITARY PRACTICES.

3. Dishes, glasses, utensils, tools, and equipment should be cleaned and properly sanitized Washing flatware - soaked in water with a detergent solution in a basin or similar container Use of Hot Water, Bactericide, and Detergents - plenty of hot water is a must to sanitize dishes properly - bactericides are used in rinsing which provide sterilization results - dishwasher detergents are specially prepared cleaning agents designed to wash dishes without forming suds and facilitating the rinsing process.

4. FLOORS, WALLS, CEILINGS, COUNTERS, TABLES AND CHAIRS SHOULD BE CLEANED REGULARLY

5. VERMIN AND RODENTS SHOULD BE ELIMINATED FROM THE KITCHEN PREMISES

6. DISPOSAL OF GARBAGE SHOULD BE DONE DAILY

7. PROCEDURE IN WASHING DISHES, COOKING UTENSILS, GLASSWARE, AND FLAT WARES

8. SCRAPING AND REMOVAL OF LEFT OVER FOOD AND WASTE FROM SOILED DISHES

9. PRE-RINSING THE DISHES IN LUKEWARM OR COLD WATER TO REMOVE FOOD PARTICLES OR DIRT THAT OTHERWIE MAY “BAKE” ON DURING THE WASHING PROCESS

10. WASHING IN CLEAN WATER AT 140 DEGREE FAHRENHEIT OR HIGHER FOR AT LEAST 2 MINUTES

11. SOAKING, WHICH OFTEN MAY COME FIRST, IS ALSO EMPLOYED IN WASHING POTS AND PANS, SILVERWARE, OR DISHES WITH HEAVY FOOD COATINGS OR GREASE

12. A. Washing Cooking Utensils - conventional manual techniques necessitate reaching down into the sink B. Washing Glassware - because glassware touch lips, it is necessary that they must be thoroughly cleaned and sanitized to prevent infectious diseases or cross contamination, C. Storage of Clean Dishes and Utensils - dishes and utensils should be stored in clean shelves and protected from dust, vermin, and other contaminations.

13. Cleaning equipment, supplies, materials, and cleaning chemicals

14. FLOOR POLISHER Used in scrubbing, stripping, and polishing hard floor surfaces

15. WET AND DRY VACUUM CLEANER Used to absorb water in wet surface and to stuck up dust and dirt

16. CART OR TROLLEY Used to keep all cleaning supplies and chemicals which can be moved from one place to another

17. SCOURING PADS The rough mesh side is used for scrubbing purposes and used with scouring powder Sponge like sides is used for cleaning painted surfaces, marble and porcelain

18. WIPING CLOTHS Highly absorbent cotton cloth used to remove dirt and easy to remove stains

19. Mops with handle Used for manual floor mopping

20. CEILING BROOM Used to remove cobwebs and dust off the ceiling.

21. TRASH BAG Disposable receptacle used to contain garbage or rubbish

22. SOFT BROOM AND STICK BROOM Soft broom is used for fine surfaces Stick broom is used for tough surfaces

23. SPONGES Used to clean fine surfaces

24. BUCKET/PAIL Used with mop for cleaning floors and walls

25. INSECT SPRAYER Used to fumigate and eliminate pests and mosquitoes

26. INSECTICIDES Used to eliminate insects and pests

27. disinfectants Used to clean sink and areas with bacterial contaminations

28. Drain cleaners Used to remove clogs in the sink drains

29. degreaser Used to wipe out grease, oil and dirt

30. GENERAL RULES IN USING AND CLEANING KITCHEN EQUIPMENT

31. CHECK ELECTRICAL EQUIPMENT BEFORE USING

32. HANDLE EQUIPMENT PROPERLY

33. Store equipment in their proper storage after using

34. READ REFULLY AND FOLLOW MANUFACTURES INSTRUCTIONCA

35. Have a regular checkup of kitchen equipment

36. HANDLING LIQUID WASTES AND LINENS

37. LIQUID WASTE Any form of liquid residue that is hazardous for people and the environment Example of them are chemicals and disinfectants used in cleaning and sanitizing kitchen premises

38. DIRTY LINENS Segregated according to the degree of stains and dirt present to them Usual steps in laundering after stains and dirt have been removed Begin with white linens Followed by the colored ones Wash, rinse, and dry

39. PREPARING appetizers

40. APPETIZERS They call name antipasto in Italian, hors d’oeuvres in French, zenzai in Japanese, and pampagana in Tagalog Are served at the beginning of formal dinners or meals Assortment of delicacies, served in small or bite-sized portions to stimulate appetite

41. NUTRITIONAL VALUE OF APPETIZER Different appetizers contain a mixture of proteins (shrimps, fishes, sausages, eggs, meat, hams, bacons etc.), vitamins and minerals (fruits and vegetables), carbohydrates (breads, cakes, pastries, nuts) and fats (cream, cheese, mayo dips)

42. CLASSIFICATION OF APPETIZERS Fruit Appetizers - these are light and refreshing fruits in season – fresh or preserved, sliced, diced or scooped; in ice cream or in syrup.

43. CANAPES Small pieces of bread, toast, or crackers spread or topped with highly seasoned food mixture made of any of the following: Anchovies, Crab meat, Shrimps, Chicken, Meat, Egg, Chicken liver, Ham, Bacon Mushroom, parsley, olive, bell peppers or pimiento, and onion are used to garnish, enhance the flavor, texture, and color of the canapes

44. GRILLED OR OVER-THE-COAL APPETIZERS These are commonly served in outdoor functions wherein grilling takes place. Marshmallows, meat, chickens, sausages, bacons, liver, shrimps, fish fillets, squids, oysters, tahong .

45. PARTY BREAD AND PASTRIES These come in attractive color, various shapes, and with different fillings such as peanut, jelly, jam, cheese, butter, ham, bacon and eggs with mayonnaise or dressing as base Rolls muffin, puffs, éclair, and emapanaditas are the usual favorites among and a must for childrens parties

46. TASTY TIDBITS Include assorted cheeses, nuts, chips, pickled, fresh or dried preserved fruits and vegetables They can be served in small trays, in glass bowls, in wood or ceramic containers or arranged in toothpick arranged artistically in a hors d’oeuvre holder

47. VEGETABLE HORS D’OEUVRES These are salty, tart, or crisp food that use vegetable slices as base. Examples of this kind appetizer include celery stalks, eggplants, turnips, lettuce and beets

48. BEVERAGES These are seasonal or specially prepared drinks It can be alcoholic (wine and punch) and nonalcoholic (fruit juices, shakes, coffee, tea and cocoa)

49. TOOLS, UTENSILS AND EQUIPMENTS USED IN preparing appetizers

50. Mixers, slicers, cutters, grinders, choppers, molders, blenders, peelers, corers, toasters, waffle irons, egg cookers, coffee makers, foods warmers and coolers, racks, refrigerators, freezers, pots, pans, and utensils

51. PREPARING AND SERVING APPETIZERS

52. Prepare dishes that you already know

53. Consider the age, gender, occupation, nationality, or religion of guest

54. Make sure that the expenses are within your food budget

55. Keep season in mind

56. Prepare food that is easy to serve

57. Plan ahead. Make a complete list of the items that you need and be sure to purchase them in one trip

58. Do not overfeed or underfeed your guest

59. Make your own multicolored and multiflavored ice cubes by adding food color and peppermint

60. Vary the floats in your punch bowls by using chopped apples, cherries and slices oranges

61. Use multicolored party breads sliced in any shape you like as base for canapes

62. Create variation in your mayonnaise

63. Try mayonnaise dips with crunchy vegetables

64. HEALTHY AND SAFETY PRACTICES IN PREPARING APPETIZERS

65. Wear appropriate and clean working clothes

66. Wear a mask especially when coughing or affected with colds or other infectious diseases

67. Wear clean gloves in handling foods and other ingredients to avoid contamination

68. Keep workings areas and premises clean, free from clutter, dirt or dust, and focal wastes

69. Kitchen tools, utensils, and equipment should be thoroughly washed, cleaned, and dried before using

70. Store appetizers in a clean and safe storage area with prescribe temperature

71. WAYS OF PRESENTING APPETIZERS

72. Place and arrange appetizers individually in multicolored paper cups and trays

73. Appetizers can be served whole or portion-controlled by cutting them into bite-sized portions

74. Cover with foil a whole pumpkin or squash, bottle gourd or upo

75. You can also arrange appetizers in rotating trays

76. PERFORMANCE TASK Form a group, choose one type of appetizer. Present this in class in an appropriate serving dish. Tell something about it. Demonstrate how it is prepared. (Appearance, Neatness, Flavor and Creativity)

77. PREPARING SALAD AND SALAD DRESSING

78. SALAD Any cold dish of meat, poultry, seafood, fruits, vegetables, or dairy products served individually or in combination of two or more of these food items and accompanied with a dressing

79. IMPORTANCE OF SALADS Stimulate one’s appetite and add essential nutrients to the diet Low calorie and therefore appealing to weight watchers and vegetarian Create their own salad and express artistic ability in combining ingredients

80. NUTRITIVE VALUE OF SALAD AND SALAD DRESSINGS Protein ( meat, fresh poultry, eggs) Vitamins and minerals (fruits and vegetables) Fat (mayonnaise, olive oil, peanut oil and sesame oil) Carbohydrates (potatoes, croutons and pasta)

81. Types of salads

82. A. ACCORDING TO USE Appetizer Salads - light, therefore stimulate the appetite with giving feeling of fulness - examples are slices of fruit, vegetable, and seafood cocktails

83. Accompaniment Salad - side dishes to the main course in a dinner - serve in a moderate portions and are accompanied with dressing. - examples are Caesar salad, thousand island and French

84. MAIN COURSE SALAD Serve as a one dish meal as it contains practically all the essential nutrients It has a combination of meat, poultry, seafood, fruits and vegetables

85. DESSERTS SALAD These are generally sweet and served in the last course of a meal Composed of mostly fresh, canned and processed fruits, and molded gelatins

86. B. ACCORDING TO INGREDIENTS USED Fruits - include combination of fruits with dressing like cream, condensed milk, and cheese

87. INGREDIENTS Banana, papaya, pineapple tidbits, nata de coco, gelatin cubes Melon balls, mango cubes, and banana slices Young coconut, nata de coco, kaong , pineapple tidbits, cheese cubes, pandan flavored gelatin cubes Fruit cocktail (in can), kaong , gelatin cubes, cheese cubes Avocado slices sprinkled with calamansi juice, cooked pineapple tidbits in syrup, cottage cheese DRESSINGS Cream and condensed milk Cooked dressing Cream and condensed milk Juice of fruit cocktail, sugar, and cream Mayonnaise PLATING AND SERVING OF THE SALAD Glass salad bowl with ornate design Arranged in individual fruit cup and topped with cooked dressing and cherry on top Arranged in young buko shell, topped with grated cheese Salad bowl lined with lettuce leaves

88. Vegetables - most popular are like potatoes and raw vegetables like lettuce, cabbage, carrots, celery, onions, tomatoes, etc.

89. INGREDIENTS Cabbage, carrots, onion and crushed pineapple with raisins Boiled and diced potatoes, chopped celery, sweet pickle relish, pineapple tidbits Eggplant grilled and chopped, sliced fresh tomatoes, sliced onions Ampalaya sliced , chopped fresh tomatoes, chopped white onions Lettuce, sliced cucumber, shredded carrots, minced onions, cubed cheese, whole corn (canned) DRESSING Mayonnaise Mayonnaise Vinegar mixed with bagoong isda French dressing or vinegar, salt, sugar and ground pepper Thousand island dressing PLATING AND SERVING OF THE SALAD Can be placed in custard cups or in small crystal bowls Crystal bowl lined with Lettuce Wooden salad bowl lined with fresh banana leaves Wooden salad bowl lined with fresh banana leaves Salad bowl lined with lettuce

90. Protein food - consist of meat, fish or poultry which are the main ingredients plus some vegetables and dressings

91. INGREDIENTS Chicken, cooked and diced Tuna, streamed and diced or canned Eggs, hard boiled and sliced Shrimps, boiled and shelled DRESSING Plus celery, pineapple tidbits, onions, pickles Plus potato, celery, carrots, pineapple tidbits Plus potato or macaroni, celery, pickle, pineapple tidbits, onion Plus tomato halves, diced celery, cucumber slices or green peas PLATING AND SERVING OF THE SALAD Thousand island dressing Mayonnaise Thousand island dressing Mayonnaise

92. INGREDIENTS 5. Pork, boiled and shelled 6. Frankfurters and other sausages, fried and sliced 7. Cottage cheese 8. Ham and other cold cuts DRESSING Plus frozen green peas, cheese pimiento, onion Plus boiled potatoes or macaroni, onions, pimiento pineapple tidbits, boiled and diced carrots Plus pineapple chunks Plus boiled potato or macaroni, celery, onions, cheese, carrots, boiled and diced pineapple tidbits PLATING AND SERVING OF THE SALAD Mayonnaise or salad dressing Mayonnaise Salad dressing Mayonnaise or thousand island dressing

93. METHODS OF PREPARING SALADS

94. Separate leaves manually in a bowl of cold water

95. Trim off blemishes, dark parts, wilted parts, decaying parts, and tough parts

96. WASH THOROUGHLY ONE BY ONE UNDER RUNNING WATER

97. DRAIN CAREFULLY IN A COLANDER

98. Wash again in another bowl of clean cold water

99. Shake each leaf lightly to drain

100. PLACE IN A COLANDER AND REFRIGERATE TO KEEP COLD AND CRUNCHY

101. IMMERSE FOR A FEW MINUTES THE LEAVES IN VERY COLD WATER, DRAIN THOROUGHLY AND CAREFULLY, THEN CUT AND MIX OR TOP WITH DRESSING

102. STEPS IN CLEANING SALAD GREENS

103. TRIM OFF THE END OF THE STALK AND DISCARD ANY WILTING LEAVES

104. SEPARATE LEAVES, REMOVING TOUGH STALKS OR CORE IF NECESSARY

105. WASH LEAVES THOROUGHLY IN A SINK OR LARGE BOWL OF COLD WATER

106. Wash again in fresh water if necessary SHAKE LIGHTLY TO DRAIN

107. Spin until leaves are just damp

108. WRAP IN A FRESH TOWEL. CHILL FOR ½ TO 1 HOUR

109. Tips in preparing salads

110. CHOOSE THE FRESHEST SALAD GREENS

111. CREATE AN ATTRACTIVE INTERPLAY OF COLOR, TEXTURE, SHAPE AND FLAVOR

112. Choose the right dressing for the right type of salad

113. ARRANGE THE SALAD ATTRACTIVELY

114. STORING SALADS

115. PRE-CUT VEGETABLES and fruits Stored in plastic containers with lid or cover and the refrigerated or chilled. Do not add dressing when storing fruits, vegetables, meat, chicken, and fish Can be stored in about three days to maintain their freshness and flavor

116. TYPES OF SALAD DRESSING

117. FRENCH DRESSING Mostly used in vegetable salads Mixture of vinegar (wine, apple, nipa palm, or other types) oil (olive, peanut, corn, or soya bean) lime (salt, sugar, and ground pepper) Variations of French dressing include the following

118. CAPER DRESSING Add 1 tablespoon of chopped capers, ½ clove of finely chopped garlic, and a little anchovy paste

119. CURRY DRESSING Add ½ tsp of curry powder and 1 tsp of finely chopped shallots

120. GARLIC FRENCH DRESSING Add 1 peeled garlic clove, let it stand to blend flavors. Remove clove before serving

121. ROQUEFORT DRESSING Add 3 tbsp of Roquefort cheese. Chill before serving

122. TARRAGON DRESSING Add 1 tsp of chopped, fresh tarragon leaves

123. SESAME DRESSING Substitute sesame oil for olive oil

124. THOUSAND ISLAND DRESSING Add ½ tsp cup of chopped green pepper, 2 tbsp of chopped parsley, and 2 tbsp of chopped onions

125. MEXICAN FRENCH DRESSING Add finely chopped hard-boiled egg, Worcestershire sauce, and finely chopped celery

126. SEAFOOD SPECIAL FRENCH DRESSING Add chili sauce, prepared horseradish, Worcestershire sauce, and finely chopped celery

127. VINAIGRETTE FRENCH DRESSING Add finely chopped green olives, finely chopped chives, finely chopped pimiento, and finely chopped hard boiled egg

128. WINE FRENCH DRESSING Sherry, honey

129. CHEESE AND PICKLE FRENCH DRESSING Cottage cheese, pickle relish, parsley

130. CHIFFONADE FRENCH DRESSING Add minced pimiento, parsley, and hard boiled eggs

131. PARMESAN FRENCH DRESSING Parmesan Cheese ZESTY FRENCH DRESSING Worcestershire or bottled thick meat sauce

132. MAYONNAISE Emulsion composed of salad oil, vinegar or lemon juice, egg yolk, and seasonings (salt, sugar and spices)

133. TIPS IN PREPARING MAYONNAISE Ingredients should be at room temperature for fast emulsion.

134. Fresh eggs are more suitable to use than stored ones.

135. The egg yolk, being an emulsion itself is a better emulsifying agent than a whole egg

136. The size of bowl must be compatible with the amount of mayonnaise enough to give the beater ample beating space

137. Proportion of ingredients to be used is most important for homemade mayonnaise; ideal proportion is three-fourth cup of oil and two tablespoons of acid per egg yolk

138. Seasonings may be beaten into the egg yolk before other ingredients.

139. Refrigerate the finished mayonnaise for stability

140. COOKED SALAD DRESSING Resembles mayonnaise The difference is that cooked dressing makes used of cooked starch paste to substitute part of the egg yolk. “SALAD DRESSING”

141. SANDWICHES

142. SANDWICH Different types of bread sliced or cut with fillings in between The fillings can be placed on top of a single piece or layer of bread; in between two layers or multilayers of bread.

143. FILLINGS Fillings for sandwiches range in a variety of flavors – from sweet, to meaty, to hot and spicy, t slightly sour, to salty or pungent or from soft and tender

144. FILLINGS Fillings for sandwiches includes meat like sausages, hotdogs , Frankfurters, beef, pork burgers, hams, bacons, salami, pepperoni and other cold cuts. It also contain poultry like cuts, flaked or sliced of chicken, turkey, fish, seafood and egg. Fruit fillings are mostly in the form of jellies, jams, and marmalades

145. ACCOMPANIMENTS

146. Accompaniment include like vegetables like lettuce, cabbages, carrots, tomatoes, onions, bell pepper, cucumbers, pickles, and dairies includes different kinds of cheese. Flavorings and seasonings include different dressings like mayonnaise, butter, peanut butter, garlic sauce, tomato catsup, mustard, ground pepper, salt, and hot chili sauce

147. TYPES OF SANDWICHES

148. ACCORDING TO TEMPERATURE

149. HOT SANDWICHES Best served at lukewarm temperature (40 degree Celsius/104 Fahrenheit) or higher These are called Hot sandwiches is a two layered sandwiches that is warmed in an oven or toaster Baked sandwiches includes waffles and buns stuffed with meat or poultry fillings Grilled sandwich are regular sandwiches placed in griller to cook or warm them Fried sandwich are cooked with oil as medium

150. COLD SANDWICHES Sandwiches served at room temperature or below These are called Regular sandwich is a two layered with fillings in between Specialist sandwich is a special type using other types from the regular loaf bread such as French bread, focaccia or pita bread Multi decker sandwich is a three or more layers of bread with fillings in between Wrapped sandwiches consist of pancake like cooked soft dough usually grilled or baked. Pinwheel sandwiches are rolled sandwiches. The bread is rolled tightly from one end to the other end

151. ACCORDING TO LAYERS

152. Open-faced Makes use of one layer of bread or crust. Fillings are arranged on top and garnished. It may be baked or toasted as in slice bread with cheese that melts when toasted

153. TWO-LAYER This is the regular sandwich consisting of two slice of bread with fillings in between

154. THREE OR MORE LAYER Called a multi decker sandwich with variations or fillings in between – grilled steak, ham, bacon and generous amount of vegetables lavished with dressing and spices or condiments

155. COMPONENTS OF SANDWICH

156. bread There are different kinds breads used for making sandwiches. From the soft rolls to the hard-crust bread; from bland flavors

157. Here are some popular breads in making sandwiches: French bread Pita bread French bread American load bread Waffle Pancakes Hamburger buns Regular loaf bread Pan de sal Pan de monay Biscuit Oatmeal bread Soft roll

158. TOPPINGS, FILLINGS AND SPREADS They provide the basic components of a perfect sandwich They can turn a simple sandwich into a special treat Use the right filling and the right sauce or spread for your creation

159. SUITABLE TOPPINGS FOR OPEN-FACED SANDWICHES Crisp slice of bacon with lettuce, mayonnaise, and tomato Sliced hard boiled egg with mayonnaise, lettuce and tomato Luncheon meat, lettuce, mayonnaise, tomatoes Grilled pork with pineapple ring Cold ham with slice od cheese, mayonnaise, lettuce, and tomato

160. Beef burgers, cheese, lettuce, tomatoes, and mayonnaise Boiled shrimp, topped with mayonnaise Tuna chunks, lettuce, tomatoes, and mayonnaise Slice chicken breast, lettuce, mayonnaise, cucumber, and tomato Frankfurters and potato salad with mustard and mayonnaise Spanish sardines, slice of sweet pickled cucumber or onion rings

161. SUITABLE FILLINGS FOR SANDWICHES Egg filling - combine one chopped of hard boiled egg, 2 tablespoon pf pickle, 1 tablespoon of finely chopped onions, 3 tablespoon of mayonnaise, salt and pepper to taste Cheese pimiento - combine 1 cup of grated cheddar cheese, 2 teaspoon of minced pimiento, 3 tablespoons of mayonnaise, and 1 tablespoon of sugar

162. Ham Filling - combine 1 cup of chopped ham, 2 tablespoon of pickle. 1 teaspoon of chopped onions, 3 tablespoon of mayonnaise, salt and pepper to taste Bacon Filling - combine 1 cup finely chopped fried crispy bacon, 2 tablespoons of pickle, 1 tablespoon of chopped onions, and 3 tablespoon of mayonnaise Chicken Filling - combine 1 cup of boiled chicken flakes, 2 tablespoon pickle, 1 tablespoon of chopped onion, 4 tablespoons of mayonnaise, salt and pepper to taste

163. Liver Sausage Filling - combined 1 cup of mashed liver sausage, 2 tablespoons of pickle, 4 tablespoons of mayonnaise, salt and pepper to taste Tuna Filling - combine 1 cup of canned tuna flakes, 2 tablespoon of pickle on ½ cup of drained crushed pineapple, 4 tablesppon of mayonnaise, lettuce and tomatoes

164. SUITABLE SPREADS AND SAUCES FOR SANDWICHES

165. MAYONNAISE Goes well with fish, meat, cold cuts, egg, and vegetables. There are different variations of mayonnaise by mixing additional ingredients

166. TARTAR SAUCE Consist of mayonnaise with egg, capers, spring onions and parsley

167. THOUSAND ISLAND DRESSING Consist of mayonnaise, tuna, capers, onion and chopped pickles

168. CHEESE SPREAD Consist of cheese, cream cheese, aromatic herbs, olive oil, salt and pepper, and mayonnaise

169. METHODS AND TECHNIQUES IN MAKING SANDWICHES

170. GARNISHING Decorating open-faced sandwiches with garnishing is easy to do. Two-layer sandwiches are garnished with slices of fruits and vegetables usually placed besides the sandwich on the serving plate.

171. SPREADING This is filling out the layer of bread with a spreading mixture usually in the form of a paste as in peanut butter or a combination of mayonnaise, chopped chicken, ham, bacon and chopped onions blended together to form a coarse.

172. Techniques in spreading Use a small spatula, a table knife, or a rubber scraper to spread the filling thinly and uniformly To spread filling, start from one end of the allowance of at least half centimeters out Spread enough thickness of filling to savor its flavor in the sandwich Three layered sandwiches are spread with fillings on the two inside layers. To make the sandwich neat and clean on edges, trim the brown edge of bread with a bread knife.

173. PIPING Technique applying the filling or garnishing in bread with the use of piping tool like a pastry bag with a piping tool at the end. A popular example is grilled hotdog in a hotdog bun sliced open. Mayonnaise, tomato catsup, and mustard are piped along the crosswise

174. PORTIONING This technique involves cutting sandwiches into exact sizes or dimensions as required per serving. The standard should be uniform cut that would equalize the share or allotment for the number of equally:

175. CUTTING This technique requires the use of sharp bread knife that will divide a sandwich or a loaf into neat and clean portions or parts.

176. MOLDING This technique involves shaping sandwiches according to the expected standard There are several sandwich makers that grill sandwiches into different shapes – square, rectangle, round, and triangle.

177. EQUIPMENT FOR PRESENTING SANDWICHES

178. BOWLS AND BASKET Breads or sandwiches are commonly presented in open baskets and lined with checkered cotton cloth or plain cloth

179. PAPER PLATES

180. PLATES AND PLATTER Platters are usually bigger than plates.

181. TRAYS Efficient containers for breads and sandwiches because they accommodate a greater number of individual products

182. INDIGENOUS CONTAINERS Locally available ones like coconut shells, banana leaves, corn husks, coconut leaves, and other

183. ETHNIC DISHWARE The designs and inscriptions and the material it is made defines its origin, its period, and its culture

184. CUSTOM DISPLAY You can create a scenery using cut sandwiches of different shapes and colors

185. STORING SANDWICHES

186. Wrap your sandwiches properly

187. Sandwiches that are arranged in trays can maintain their freshness by covering them in clean kitchen towel or cloth

188. SOFT CRUSTED BREAD ROLLS SHOULD REMAIN IN THEIR MOISTURE AND VAPOR PROOF WRAPPERS TO AVOID DRYING

189. Hard crusted bread should be stored unwrapped to allow circulation of air

190. HOT DESSERTS Those are served at lukewarm temperature and higher (40 degree Celsius or 104 degree Fahrenheit and above) Crepes, fritters, crunch, flambe , fried fruits, baked fruits and souffle are served warm or hot

191. COLD DESSERTS Those are served below room temperature (20 degree Celsius to 18 degree Celsius) to chill and freeze Fruit salads, mousse, ice cream, sherbet, fresh fruits with or without dressing, cream custards, and some baked fruits

192. SAUCES FOR DESSERTS

193. SWEET SAUCES

194. SUGAR SYRUP This is sugar and water brought to boil. It can be thin, medium and thick Ratio of sugar to water is 1:3 for thin syrup, 1:2 for medium and 1:1 for thick syrup

195. FRUIT SYRUP This is syrup drained from canned and processed fruits It may be added or not with more sugar and fruit juice

196. FRUIT PUREE This sauce is made by blending the flesh of ripe fruits with sugar and syrup into a smooth, thick consistency. Other flavorings and thickenings may be added

197. CREAMY SAUCES

198. VANILLA SAUCE This a mixture of vanilla, milk, eggs, sugar and whipped cream

199. SWEET CREAM (CHEESE SAUCE) This is a mixture of heavy cream, cream cheese, vanilla, sugar, and egg white

200. BASIC CHANTILLY SAUCE This is a mixture of whipping cream, confectioners sugar, and egg white

201. Buttered sauce

202. CARAMEL SAUCE This is a mixture of butter, condensed milk, brown sugar, and syrup

203. HARD SAUCE Mixture of butter, confectioner’s sugar, and brandy

204. HOT FUDGE SAUCE Mixture of butter, sugar, milk, cocoa, flour, salt and sugar

205. EQUIPMENTS FOR MAKING DESSERTS AND SWEETS The equipment for making desserts and sweets are either electric operated or those operated mechanically

206. ELECTRIC POWERED EQUIPMENTS Blenders, ice cream makers, mixers, ovens, chillers and freezers

207. OPERATED MECHANICALLY Juicers, ice crushers, whisk, beater and weighing scales

208. PRINCIPLES IN PREPARING DESSERTS

209. Select good quality fruits for dessert

210. Prepare fruits that easily discolor at near serving time as possible or dip in acid fruit juices to prevent discoloration

211. Dessert salad like flavored gelatin molds, fresh or cooked fruits and mousse are kept chilled until they are ready to be consumed

212. Temperature affects appetite appeal. Food are more acceptable if served at the correct temperature

213. Holding time for desserts vary from one dessert to another. The use of food warmers ad chillers can hold food for a period of time and retain its quality

214. In preparing pineapple salad for dessert, use canned or processed pineapples.

215. PACKAGING DEFINITION, IMPORTANCE AND CHARACTERISTICS

216. packaging Process of enclosing a product in any acceptable or suitable container in order to protect what it sells and sell what it protects

217. functions OF PACKAGING

218. As AN INVESTMENT Manufacturing companies spend as much in packages as in the finished products is partly dependent on their packages

219. AS A MARKETING TOOL It is through the package that product is identified, labeled, and becomes popular in the market

220. As more than just a container It increase or decrease the sales depending on how it can attract consumers to patronize the product

221. AS GLOBAL IN CHARACTER You can establish a brand around the world the world with its package

222. As cost oriented Cost of packaging is added to the price paid for the product. The higher the cost of the package, the higher the price paid for the product

223. SOCIALLY FOCUSED Cost of package can differentiate social classes with different buying capacities

224. IMPORTANCE OF PACKAGING

225. To preserve the food

226. TO CONTAIN PRODUCTS FOR EASY TRANSPORT

227. TO DESCRIBE AND IDENTIFY THE CONTENT

228. TO PROTECT THE CONTENT

229. THREE LEVELS OF PACKAGING

230. PRIMARY PACKAGE This is the individual package that immediately contains the product for the individual end user. Products in primary packages are those in sold in retail

231. SECONDARY PACKAGES This is the bigger package which contain number of individual packages. Can be sold in wholesale

232. Tertiary package This is the biggest package which contains products in secondary packages. This package is ready for shipping or transporting to supermarkets, malls and big market

233. CAREGIVING

234. INFECTION Infectious disease caused by microorganisms entering the body. The symptoms and severity of the illness will depend on the type of invading microorganism and the part of the body affected.

235. INFESTATION Invasion of the body by animal of the body such as lice, worms, and flukes. The parasites may live in or on the body.

236. DIFFERENT TYPES OF MICROORGANISMS Bacteria Viruses Fungi, yeasts Protozoa

237. ROUTES WHERE MICROORGANISM ENTER Broken or damages skin Orifices such as the nose, mouth, anus, vagina, urethra Eyes and ears Hair follicles Blood stream by blood sucking insects such as mosquito and lice

238. TRANSMISSION OF MICROORGANISM By droplet infection By handling contaminated articles Dirty surfaces or dusty atmosphere Unwashed hands after using toilet Food contamination Contact with animals Direct hand contact wit other person Fleas and blood sucking insects Contaminated blood

239. STANDARDS PRECAUTIONS TO BE USED IN THE CARE OF PATIENTS

240. handwashing Always wash the hands to eliminate microorganisms in blood or discharges even if you are using gloves. Use soap and disinfect as a routine in handwashing

241. GLOVES Wear gloves when touching blood, body fluids, discharges, eliminations and contaminated items. Put on clean gloves before touching mucous membranes

242. mask Wear mask during patient care activities that are likely to generate splashes or sprays of blood, body fluids, discharges

243. GOWN Used during procedures and patient care activities. This is to avoid splashes or sprays of blood ,body fluids, discharges or eliminations.

244. LINEN To avoid transfer of microorganisms to other patients, soiled and used linens must be disposed properly

245. PATIENT CARE EQUIPMENT Ensure that reusable equipment, such as oxygen mask and nebulizer masks are not used for the care of another patient until they have been cleaned

246. ENVIRONMENT CONTROL Ensure that patients room has adequate procedures for the routine care, cleaning and disinfection