OUR LADY OF FATIMA ACADEMY

DAO, CAPIZ
LEARNING MODULE IN TLE 8
2nd Quarter

COOKERY
A kitchen is filled with different tools, utensils and equipment, each used for a particular task. Getting
familiar with them and their uses before cooking will be beneficial to any cook.
Today, stores offer a large selection of gadgets to make life in the kitchen easier. Not all kitchens have
room enough for all of the utensils that are available. It is important to know what the different utensils can do
and which kitchen tasks you do often. Let us determine how knowledgeable you are in differentiating tools from
equipment.
Utilize Kitchen Tools and Equipment
Kitchen Tools
Kitchen tools also known as kitchen utensils; a small hand held tool used for food preparation
Common kitchen tasks include: cutting, heating, baking, grinding, mixing, blending and measuring
Kitchen Equipment
Kitchen equipment refers to the larger items in the kitchen that handle the bulk of the preparation and
cooking process. Also it has a particular purpose.
Cleaning Tools
Cleaning tools is a variety of accurate and specific tools and products created and designed in various
colors, materials, mechanisms, shapes, sizes and styles to clean
Cleaning Tools Uses
1. Broom A cleaning implement for sweeping

2. Dustpan Use to scoop the dirt and wastes on the floor

3. Vacuum Cleaner Use to suck up dust and dirt

4. Water Hoses Designed to carry fluids from one location to another

5. Bucket Use to hold water in cleaning

6. Cobwebbier Use for reaching and sweeping of floor

7. Sponge Use in bathing, wiping or cleaning surfaces

8. Dishcloth Use to dry dishes and other surfaces

9. Cleaning cloth Use to wipe the cleaning tools and equipment

10. Floor Buffer Use to clean non-carpeted floors, tile or linoleum

Cooking is an art or practice of preparing food. As a process, it involves using a variety of methods and
tools to prepare a set of ingredients that are digestible and have a flavor. While in the process, the flavor,
texture, appearance and chemical properties can be changed.
 Basic Kitchen Tools, Utensils and Equipment
Colander
This is a type of sieve used in cooking for separating liquids and solids. It is much like a strainer and
conventionally made of a light metal, such as aluminum or thinly rolled stainless steel. A colander is pierced
with a pattern of small holes (or slots in plastic colanders) that let the liquid drain through, but retains the solid
inside.
Cutting board
This is a durable board on which the material to be cut is placed. Kitchen cutting boards are often made
of wood or plastic. There are also chopping boards made of glass, steel or marble which are easier to clean than
wooden or plastic ones, but tend to damage knives
Frying pan
This is a pan used for frying, searing and browning foods. It is typically a 20 to 30 cm (8 to 12 inches)
diameter, flat pan with flared sides and no lid. In contrast, a pan of similar size with straight sides and a lid is
called a sauté pan.
Ladle
This is a type of serving spoon that is widely used for soup, stew or other liquid foods. Although designs
vary, a typical ladle has a long handle. Ladles are usually made of the same stainless steel alloys as other
kitchen utensils; however, they can be made of aluminum, silver, plastic, melamine resin, wood, bamboo or
other materials.
Stockpot
This is a large pot with sides at least as tall as their diameter. Stockpots are typically measured in
volume (6-36 L) and come in a large variety of sizes to meet any need from cooking for a family.
Disher
Used to serve ice cream, measure portions or make melon balls. The scoop is used to measure or to
transfer an unspecified amount of a bulk dry foodstuff such as rice, flour, or sugar.
Food portioners
Add precision to food preparation and prevent the cook from over-or under-serving.
Food preparation brushes
Used to apply sauce, melted fat, or other liquid on food being grilled or baked.
Spoodle
A combination of a large spoon and a ladle. It is similar to a melon baller.
Stirring spoon
For stirring and transferring cooked food.
Fryer skimmer
Similar in purpose to a sieve. This kitchen utensils is most often used to retrieve foods that are being
cooked in pots or pans in hot oil or water.
Potato masher
Any several kitchen utensils for mashing cooked potatoes.
Kitchen scoop
A ladle or ladle-like utensil, especially a small, deep-sided shovel with a short, horizontal handle, for
taking up flour.
Funnel strainer and sieve
A device for straining, sifting, or filtering ingredients.
Mixing- paddles
Any of various implements used for mixing, stirring or beating ingredients.
Commercial meat tenderizer
Used to pound and break up connective tissue in less tender cuts of meats.
Pasta Fork
A kitchen tool designed to transfer pasta from the pot or serving tray to the plate.
Blender
This is a kitchen and laboratory appliance used to mix, puree or emulsify food and other substances.
Food Processor
This is an electric kitchen appliance that utilizes several different blades and a high-speed motor to
handle several different common cooking tasks.
Hand mixer
This is a hand-held mixing device as the name implies. The modern electrically powered type consists of
a handle mounted over a large enclosure containing the motor, which drives one or two beaters. The beaters are
immersed in the food to be mixed.
Microwave Oven
This is a kitchen appliance that combines the cooking with ease and speed of a microwave with the
benefits of traditional oven cooking
Refrigerator
This is a cooling appliance for the storage and preservation of perishable food. The food kept in a
refrigerator lasts longer than left at room temperature as the cold inhibits bacterial growth.

Cleaning And Sanitizing

Cleaning and sanitizing procedures must be part of the standard operating procedures that make up your
food safety program. Improperly cleaned and sanitized surfaces allow harmful microorganisms to be transferred
from one food to other foods.
Cleaning is the process of removing food and other types of soil from a surface, such as a dish, glass, or
cutting board. Cleaning is done with a cleaning agent that removes food, soil, or other substances. The right
cleaning agent must be selected because not all cleaning agents can be used on food-contact surfaces. (A food-
contact surface is the surface of equipment or utensil that food normally comes into contact.) For example,
glass cleaners, some metal cleaners, and most bathroom cleaners cannot be used because they might leave an
unsafe residue on the food contact surface. The label should indicate if the product can be used on a food-
contact surface. The right cleaning agent must also be selected to make cleaning easy. Cleaning agents are
divided into four categories:
1. Detergents
Use detergents to routinely wash tableware, surfaces, and equipment. Detergents can penetrate soil
quickly and soften it. Examples include dishwashing detergent and automatic dishwasher detergents.
2. Solvent cleaners
Use periodically on surfaces where grease has burned on. Solvent cleaners are often called degreasers.
3. Acid cleaners
Use periodically on mineral deposits and other soils that detergents cannot remove. These cleaners are
often used to remove scale in ware washing machines and steam tables.
4. Abrasive cleaners
Use these cleaners to remove heavy accumulations of soil that are difficult to remove with detergents.
Some abrasive cleaners also disinfect. Clean food-contact surfaces that are used to prepare potentially
hazardous foods as needed throughout the day but no less than every four hours. If they are not properly
cleaned, food that comes into contact with these surfaces could become contaminated.
Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are commonly used as a
method for sanitizing in a restaurant; radiation rarely is. The item to be sanitized must first be washed properly
before it can be properly sanitized. Some chemical sanitizers, such as chlorine and iodine, react with food and
soil and so will be less effective on a surface that has not been properly cleaned.

Sanitizing Methods
1. Heat
There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air. Hot water is
the most common method used in restaurants. If hot water is used in the third compartment of a three-
compartment sink, it must be at least 171oF (77oC). If a high-temperature ware washing machine is used to
sanitize cleaned dishes, the final sanitizing rinse must be at least 180oF (82oC). For stationary rack, single
temperature machines, it must be at least 165oF (74oC). Cleaned items must be exposed to these temperatures
for at least 30 seconds.
2. Chemical
Chemicals that are approved sanitizers are chlorine, iodine, and quaternary ammonium. Different factors
influence the effectiveness of chemical sanitizers. The three factors that must be considered are:
Concentration
The presence of too little sanitizer will result in an inadequate reduction of harmful
microorganisms. Too much can be toxic.
Temperature
Generally chemical sanitizers work best in water that is between 55oF(13oC) and 120oF (49oC).
Contact time
In order for the sanitizer to kill harmful microorganisms, the cleaned item must be in contact
with
the sanitizer (either heat or approved chemical) for the recommended length of time.

Sanitizer Testing
Every restaurant must have the appropriate testing kit to measure chemical sanitizer concentrations. To
accurately test the strength of a sanitizing solution, one must first determine which chemical is being used --
chlorine, iodine, or quaternary ammonium. Test kits are not interchangeable so check with your chemical
supplier to be certain that you are using the correct kit. The appropriate test kit must then be used throughout the
day to measure chemical sanitizer concentrations.
 Advantages and Disadvantages of Different Chemical Sanitizers
Contact
Chemical Concentration Advantage Disadvantage
Time
Chlorine 50 ppm in 7 Effective on a wide variety Corrosive, irritating to the skin,
water between seconds of bacteria; highly effective; effectiveness decreases with
75 and100oF not affected by hard water; increasing pH of solution;
generally inexpensive deteriorates during storage and
when exposed to light; dissipates
rapidly; loses activity in the
presence of organic matter
Iodine 12.5-25 ppm in 30 Forms brown color that Effectiveness decreases greatly
water that is at seconds indicates strength; not with an increase in pH (most active
least 75oF affected by hard water; less at pH 3.0; very low acting at pH
irritating to the skin than is 7.0); should not be used in water
chlorine; and activity not lost that is at 120oF or hotter; and
rapidly in the presence of might discolour equipment and
organic matter. surfaces.
Quaternary U to 200 ppm 30 Nontoxic, odorless, Slow destruction of some
Ammonium in water that is seconds colorless, noncorrosive, microorganisms; not compatible
Compounds at least 75oF nonirritating; stable to heat with some detergents and hard
and relatively stable in the water.
presence of organic
matter; active over a wide
pH range

Carry Out Measurements and Calculations in Required Tasks

Common Cooking Abbreviations

Although some recipes spell out measurements, a lot of cookbooks use abbreviations. Often times,
different books will use different abbreviations, which can cause confusion when putting together a dish. For
example, the tablespoon and teaspoon abbreviation may look very similar and can be mistaken for one another:
a lowercase t can stand for teaspoon
an uppercase T can stand for tablespoon)
Common Abbreviations for Measurements in Cooking
Cooking Abbreviation(s) Meaning
C, c Cup
G Gram
Kg Kilogram
L, l Liter
Lb Pound
mL, ml Millilitre
Oz Ounce
Pt Pint
t, tsp Teaspoon
T, TB, Tbl, Tbsp Tablespoon
Qt Quart
Gal Gallon
Min Minute
Hr Hour
O Degree
Fl Fluid
°C Degrees Celsius
°F Degrees Fahrenheit
Standard Table Of Weight And Measures
Common Units Of Weight
1 tablespoon (T or tbsp) = 3 teaspoon (t or tsp.) 1 pound (lb.) = 463.59 grams
2 tablespoon = 1/8 cup 1 ounce = 28.35 grams
4 tablespoon = ¼ cup 1 kilogram (kg.) = 2.21 pounds
5 1/3 tablespoon = 1/3 cup 1 gram = .035 ounce
¾ cup plus2 tablespoons = 7/8 cup 14 oz. can condensed milk = 1 ¼ cups
16 tablespoon = 1 cup (c.) 14 oz, can evaporated milk = 1 2/3 cups
 2 cups = 1 pint 4 cups = 1 quart 5 whole eggs = 1 cup
16 ounces = 1 pound 12 egg yolks = 1 cup
8 egg whites = 1 cup