REVIEWER TLE 7

Materials of kitchen utensils and equipment commonly found in the kitchen.

Any cook should be familiar with the correct utensils, devices and equipment in
the kitchen. It is important to consider several things and not only the price when buying
them. The job of cooking requires specific tools, utensils, and equipment for proper and
efficient preparation of food. Each piece has been designed to accomplish a specific job in
the kitchen.
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. Much more, it gives even heat
distribution no matter what heat temperature you have. It is available in sheet or cast
aluminum. Since it is a soft metal, the lighter gauges will dent and scratch easily, making the
utensil unusable.

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.

Glass is good for baking but not practical on top or surface cooking. Great care is needed to
make sure for long shelf life.
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.
Ceramic and heat-proof glass is used especially for baking dishes, casseroles, and
measuring cups. Glass and ceramic conduct the heat slowly and evenly. Many of these
baking dishes are decorated and can go from stove or oven to the dining table.
Teflon is a special coating applied to the inside of some aluminum or steel pots and pans.

Plastic and Hard Rubber are used for cutting and chopping boards, table tops, bowls, trays,
garbage pails and canisters

Cooking Utensils List That Every Kitchen Needs

1. A baster is handy for returning some of the meat or

poultry juices from the pan, back to the food. Basting
brushes can be used for the same purpose, but they
are also convenient for buttering the tops of breads and
baked goods after they come out of the oven.

2. Cans, bottles, cartoons opener use to open a food tin,

preferably with a smooth operation, and comfortable
grip and turning knob.

3. Colanders also called a vegetable strainer are essential

for various tasks from cleaning vegetables to straining
pasta or tin contents.

4. Cutting Boards a wooden or plastic board where meats

and vegetables can be cut.
5. Dredgers – used to shake flour, salt, and pepper on meat, poultry, and fish.

6. Double boiler – used when temperatures must be kept below boiling, such as for
egg sauces, puddings, and to keep foods warm without overcooking
7. Emery boards/sharpening steel – used to sharpen long knives.

8. Flipper use for turning hamburgers and other food item

9. Funnels – used to fill jars, made of various sizes of stainless steel, aluminum, or of
plastic
10. Garlic Press is a kitchen tool which is specifically
designed for the purpose of pulping garlic for cooking.

11. Graters used to grate, shred, slice and separate foods

such as carrots, cabbage and cheese.

12. Handy Poultry & Roasting Tools make it easier to lift

a hot roasted turkey from the roaster to the serving
platter, without it falling apart.

13. Kitchen Knives often referred to as cook's or chef's

tools, knives are a must for all types of kitchen tasks, from
peeling an onion and slicing carrots, to carving a roast or
turkey

14. Kitchen Shears They are practical for opening food

packages, cutting tape or string to package foods or
simply to remove labels or tags from items. Other cutting
tools such as box cutters are just as handy, especially
for opening packages.

15. Measuring Cups, Spoons Measuring tools are among

the most important items found in any kitchen, since
consistently good cooking depends upon accurate
measurements.

15. Pasta Spoon or Server is use to transfer a little or much

cooked pasta to a waiting plate, without mess. Pasta
spoons are best used with spaghetti-style or other long
pasta noodles; you can use a large slotted serving spoon
for short pastas.

16. Potato Masher used for mashing cooked potatoes,

turnips, carrots or other soft cooked vegetables.
16. Rotary eggbeater – used for beating small amount of eggs or batter. The beaters
should be made up of stainless steel, and gear driven for ease in rotating
17. Scraper- a rubber or silicone tools to blend or scrape the
food from the bowl; metal, silicone or plastic egg turners or
flippers

18. Seafood Serving Tools make the task of cleaning seafood

and removing the shell much easier. For cooking seafood,
utensils will vary depending on what you are cooking.
19. Serving spoons- a utensil consisting of a small, shallow
bowl on a handle, used in preparing, serving, or eating
food.

20. Serving Tongs enables you to more easily grab and

transfer larger food items, poultry or meat portions to a
serving platter, to a hot skillet or deep fryer, or to a plate. It
gives you a better grip and the longer the tongs, the better
especially when used with a deep fryer, a large stock pot or
at the barbecue.
21. Soup Ladle is used for serving soup or stews, but can also
be used for gravy, dessert sauces or other foods. A soup
ladle also works well to remove or skim off fat from soups
and stews.

There are many kinds of knives, each with a specialized use

 Butcher knife – used to section raw meat, poultry, and fish. It can be used as a cleaver to
separate small joints or to cut bones. Butcher knives are made with heavy blade with a
saber or flat grind
 French knife – used to chop, dice, or mince food. Heavy knives have a saber or flat grind
 Roast beef slicer – used to slice roasts, ham, and thick, solid cuts of meats
 Boning knife – used to fillet fish and to remove raw meat from the bone
 Fruit and salad knife - used to prepare salad greens, vegetables, and fruits
 Spatula – used to level off ingredients when measuring and to spread frostings and
sandwich fillings
 Citrus knife – used to section citrus fruits. The blade has a two-sided, serrated edge
 Paring knife – used to core, peel, and section fruits and vegetables. Blades are short,
concave with hollow ground.

24. Spoons – solid, slotted, or perforated. Made of stainless steel or plastic, the solid
ones are used to spoon liquids over foods and to lift foods, including the liquid
out of the pot
25. Temperature Scales - used to measure heat
intensity. Different thermometers are used for different
purposes in food preparation – for meat, candy or deep-fat
frying. Other small thermometers are hanged or stand in
ovens or refrigerators to check the accuracy of the
equipment’s thermostat.
 26. Two-tine fork – used to hold meats while slicing, and to turn solid pieces of meat while
browning or cooking Made of stainless steel and with heat-proof handle.
27. Vegetable peeler. used to scrape vegetables, such as
carrots and potatoes and to peel fruits. The best ones
are made of stainless steel with sharp double blade that
swivels.

28. Whisks for Blending, Mixing used for whipping eggs

or batter, and for blending gravies, sauces, and soups.
The beaters are made of looped steel piano wires which
are twisted together to form the handle

29. Wooden spoons continue to be kitchen essentials

because of their usefulness for used for creaming,
stirring, and mixing. They should be made of hard wood

Simple recipes of basic Cookery

Introduction:
Knowing how to cook classic home dishes is essential.
DISCUSSION
Do you participate in cooking family meals? What are the foods that your Family enjoys?
The following simple recipes are easy to prepare not only for the family but for a small business
venture as well

Food packaging
BENEFITS OF FOOD PACKAGING
1. Keeps the content clean, fresh , and safe for the length of the storage.
2. Reduces food waste by extending their usability
3. Improves supply managements.
4. Convenience
5. Protect food products frm shock, vibration, temperature.
Materials used in food packaging
1. Glass
2. Metals
3. Paper and paper boards
 a) Whiteboard- This is only form of paperboard recommended for direct food
contact
b) Chipboard- It is the cheapest paper board
c) Kraft paper- it is the strongest of all paper used for bags
d) Grease-proof paper- This kind of paper is used to wrap snacked foods
e) Parchment paper- this is use to package fat.
4. Porcelain
5. Ceramic
6. Stainless steel
7. Plastic (Plastic trays)
Reason for using different packaging materials
1. Cost
2. Environmental issues
3. Product characteristics
4. Needs of consumers
5. Distributions needs

TLE 7 Week 4
LESSON 4 : Cooking Terms Used in Food Preparation.
Objectives:
At the end of the lesson the student will be able to;
a. Identify the common abbreviations found in a recipe
b. Apply the basic methods in cooking

INTRODUCTION
Adequate information of the basic term used in cooking is great help to food handlers especially for
beginners.
Common abbreviations found in the recipe:
t., tsp., TSP. = teaspoon K. or kg. - Kilo
T., tbsp, TBSP. = tablespoonoz Lb. - Pound
oz. = ounce Fl. Oz – Fluid ounce
c = cup pt. = pint
gal. = Gallon qt. = quart

HOW TO MEASURE INGRIDIENTS CORRECTLY

A. Dry Ingredients B. Liquid Ingredients
1. Rice and Flour 1.Use glass measuring cups
2. Sifted flour 2. Place the cup on a flat level surface
3. Refined sugar 3. View the liquid at eye level.
4. Brown sugar

COOKING METHOD
1. Baking – Cooking in an oven
2. Boiling - Cooking food in water at boiling points as in sinigang boiled rice
3. Broiling- Cooking directly over coals or direct heat as in barbecue or broiled fish.
4. Frying- Cooking in hot deep fat as in fried chicken, pork chops or cheese stick.
 5. Steaming - Coking in a steamer as in steamed fish, siomai.
6. Roasting - Cooking over open fire
7. Stewing – Simmering food in liquid for a long time as Tinolang Manok.
8. Sautéing _ cooking in a little fat as done in vegetables.
9. Simmering - Cooking slowly just below billing point

Cookery techniques
1. Chop – to cut in to small pieces with a knife
2. Cube – To cut into squares ½ inch or larger
3. Dice - to cut into smaller cubes
4. Drain - To drip off excess water
5. Dredge – To coat food by sprinkling
6. Grate – TO RUB AGAINST A ROUGH sharp surface in order to divide finely.
7. Julienne – To cut into long narrow tips
8. Mince- TO CUT INTO VERY SMALL PIECES WITH A KNIFE
9. Parboil – t boil until partially cook
10. Pare- to remove the skin surface of fruit or vegetables as in carrot with a knife.
11. Peel – to strip of the skin of banana oranges using the fingers
12. Season – to flavor by adding, salt , pepper, sugar and other seasoning
13. Slice -- To cut across with a knife in to flat pieces
14. Garnish – To decorate food to make it attractive and appetizing using tomatoes cucumber carrot
onion leaves celery , pineapple
15. Stir – to mix food in a bowl using a spoon or fork.

Four M’s in Meal Production

1. MATERIALS – Ingredients should be of good quality.
2. Machines – Or tools to be used, Use the right tool or equipment for efficiency in food
preparation. Equipment must be adequate.
3. Method – Use the right method of cooking, Use the recipe as guide.
4. Manpower- Consider the skills and number of the workers in the kitchen