TLE 8 L1 vvvvvvvvvvvvvvvvvvvvvvvvvv.pptx

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1. TLE-8 Comercial Cooking

2. Objectives: At the end of this Lesson you are expected to do the following: • Maintain kitchen tools and equipment and working area; • Utilize kitchen tools and equipment; • Store and stack kitchen tools and equipment 03 02 01

3. Let us determine how much you already know about utilizing kitchen tools and equipment. Take this test Direction: Identify the word/s that best describes the following statements. Write your answers in a ¼ sheet of paper.

4. Let’s Practice 1. It is the most popular, lightweight, attractive and less expensive materials of kitchen utensils and equipment. a) Aluminum b) Plastic c) Cast Iron d) Stainless 2. A more complicated tool that may refer to a small electrical appliance. a) Blender b) Equipment c) Tools d) Materials 3. A kitchen tool which is specifically designed for pulping garlic for cooking. a) Garlic Pulping b) Garlic Pepper c) Garlic Presser d) Garlic Tool

5. Let’s Practice 4. It is used to grate, shred, slice and separate foods. a) Grater b) Whisk c) Beater d) Blender 5. A must for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or turkey often referred to as cook's or chef's tools. a) Vegetable Peeler b) Kitchen Knives c) Carving Tool d) Paring Knife 6. It is used to measure solids and dry ingredients. a) Measuring Cup b) Measuring Glass c) Measuring Spoon d) Measuring Plate

6. Let’s Practice 7. These are used to measure smaller quantities of ingredients. a) Measuring Cup b) Measuring Glass c) Measuring Spoon d) Measuring Plate 8. A rubber or silicone tools to blend or scrape the food from the bowl a) Blender b) Whisk c) Spatula d) Tong 9. A special coating applied to the inside of some aluminum or steel pots and pans that helps food from not sticking to the pan. a) Teflon b) Plastic c) Rubber d) Glass

7. LO 1 UTILIZE appropriate kitchen tools , equipment , and paraphernalia 1.1 Identify types of tools , equipment , and paraphernalia Use of kitchen materials , utensils and equipment 01

8. TLE Cooking Materials, Kitchen Utensils and Equipment that are commonly found in the kitchen EXPLORATORY COURSE COMMERCIAL COOKING

9. Cooking Materials Aluminum Stainless Steel Glass Cast Iron Teflon Plastic and Rubber

10. Aluminum is the best for all-around use. It is the most popular, lightweight, attractive and less expensive. It requires care to keep it shiny and clean.

11. Stainless Steel is the most popular material used for tools and equipment, but is more expensive. It is easier to clean and shine and will not wear out as soon as aluminum.

12. Glass is good for baking but not practical on top or surface cooking. Great care is needed to make sure for long shelf life.

13. Cast Iron is sturdy but must be kept seasoned to avoid rust. Salad oil with no salt or shortening can be rub inside and out and dry. Wash with soap (not detergent) before using.

14. Teflon is a special coating applied to the inside of some aluminum or steel pots and pans. It helps food from not sticking to the pan.

15. Teflon are used for cutting and chopping boards, table tops, bowls, trays, garbage pails and canisters. They are much less dulling to knives than metal and more sanitary than wood. Plastics are greatly durable and cheap but may not last long.

16. Care for the Cookware After using any cookware, they must be allowed to cool before washing and soaking to prevent accidental burns from handling and to prevent damage.

17. Chef Kitchen Tools Colander Used in cooking for separating liquids or solids. Cutting Boards Durable board on which the material/food to be cut in placed. Cook

18. Chef Kitchen Tools Measuring Cup Used to measure dry and Liquid ingredients Ladle Used for soup , stew or other liquid foods, Cook

19. Chef Kitchen Tools Cutlery- known as silverware or flatware. Measuring Spoon- Used to measure small portion of ingredients Cook

20. Chef Kitchen Tools Whisk- Used to blend ingredients smoothly Grater- Used to grate foods into fine strips or crumbs, such as cheese Cook

21. Chef Kitchen Tools Can and Bottle Opener- Used to open a food tin ,in a smoothly manner. Vegetable Peeler- Used to scrape vegetables , such as carrots and potatoes and to peel fruits. Cook

22. Chef Kitchen Tools Basting Brush- Used to apply liquid to food flavor and to help keep it moist Garlic Presser- Used in pulping garlic Cook

23. Chef Kitchen Tools Funnel - Used to transfer the flow of a substance , as into small-mouthed container. Potato Masher– Used for mashing cooked potatoes, turnips, carrots, or other soft cooked vegetables Cook

24. Chef Kitchen Knives These are different types of knives that are intended to be used in food preparation especially in all cutting manner. Cook

25. Chef Kitchen Knives Serrated Knife- also known as “Bread Knife”. Used specifically in cutting bread Chef Knife-Used for chopping ,slicing , mincing and performing most of food cutting task. Cook

26. Chef Kitchen Knives Cleaver Knife- heavy and rectangular blade designed to cut through meat and bones in heavy , hard stroke Paring Knife-tiny kind of knife that is Used to cutting small precision details , such as peelings and fine mincing Cook

27. Kitchen Knives Butcher Knife- used to butcher large animal carcasses into smaller portions. Boning Knife-design for removing bones from meat ,especially fish and poultry Cook

28. Kitchen Equipment Equipment a devices or appliances that can be utilized to prepare a meal within a dwelling unit and includes a sink, counter-top, gas or electric range or stove, counter-top cooking unit, hot plate, wall oven, microwave oven, convection oven, toaster oven, electric frying pan, electric wok, Cook

29. Kitchen Equipment Microwave Oven- electric oven that heats and cooks food by exposing it to electromagnetic radiation Hand Mixer- you whip up your baking or cooking favorites by mixing, whipping, kneading and more Cook

30. Kitchen Equipment Blender- Used to mix puree,or emulsify food and other substances. Refrigerator- it is a cooling appliances for the storage and preservation of perishable food Cook

31. Kitchen Equipment Burner gas range with oven - Use the smaller burners for simmering and braising, the all-purpose burners for sautéing or frying, and the large burners for searing and boiling . Food Processor- can tackle the tough and rigorous work of shredding, kneading, dicing and grinding. Cook

32. Kitchen Equipment Griddle Pan- It perfectly cooks some of the breakfast foods, including pancakes, sausages, bacon, eggs, French toast, etc Pressure Cooker- hermetically sealed pot which produces steam heat to cook food quickly Cook

33. Care for the Kitchen Tools Any kitchen tools and equipment will last long if given proper care. The stove, sink and cabinets should be cleaned and sanitized regularly. The garbage can should be kept covered,cleaned and emptied often. Small tools , such as kitchen knives , kettle pots and other tools should received regular care by cleaning and sanitizing them after using.Warm water will facilitate removing of grease. The used of vinegar added to water is very good disinfectant and stain/ grease remover. Be sure to air dry them before storing.

34. SELF- CHECK 1.1 Where do I belong? Directions: Identify and classify 10 Utensils and Equipment in any of the following materials you have read. MATERIALS Aluminum Stainless Steel Glass Teflon Plastic And Hard Rubber TOOLS AND EQUIPMENT Ex- Pans Tongs Measuring Cup Pan Chopping Board

35. Exercise 2.2 Group yourselves into 5 Instructions: List down all the kitchen tools and equipment needed in making the following listed recipes; GROUP 1 - CHICKEN ADOBO GROUP 2- ROASTED PORK BELLY GROUP 3- SPAGHETTI GROUP 4-BEEF AFRITADA GROUP 5 - SHRIMP TEMPURA

36. Cleaning and Sanitization of Equipment and Utensils

37. What is Cleaning and Sanitizing?

38. Cleaning Cleaning is the process of removing unwanted substances, such as dirt, infectious agents, and other impurities, from an object or environment. Cleaning is often performed for aesthetic, hygienic, functional, environmental, or safety purposes.

39. Sanitizing reducing the number of germs to a safe level. What is considered a safe level depends on public health standards or requirements at a workplace, school, etc. For example, there are sanitizing procedures for restaurants and other facilities that prepare food.

40. Steps in the Cleaning Process