FOOD/FISH PROCESSING

FISHERY e

EXPLORATORY-7
 LESSON 1
DEFINITION, HISTORY AND TERMINOLOGIES IN FOOD/FISH PRESERVATION
FISH PRESERVATION
 is any operation that can prevent or
inhibit the natural process or breakdown
or decomposition taking place in the fish.
It is known as
FISH PROCESSING.
 may be defined as the method of

lengthening the shelf-life of fish and

other fishery products.
 TERMINOLOGIES IN
FISH PRESERVATION
1. AUTOLYSIS- softening of tissue due to
digestive action of enzymes.
2. CANNING- method of preparing food in a
hermitically sealed container by the application
of heat.
3. DRYING- method of preservation by
lowering the moisture content under controlled
conditions.
4. DEHYDRATION-removal of moisture under
controlled conditions.
5. EVISCERATE-removal of internal of fish.
6. GIBBING-process of removing internal
organs by cutting a triangular cut at the throat
of the fish.
7. ICING- the application of ice to lower the
temperature of the fish.
8. PICKLING- the process of curing fish in
vinegar and spices.
9. PRESSURE COOKER- a closed metal fitted
by a pressure gauge, control valve and a pet
cock.
10. PRESSURE GAUGE- a device used to
measure and maintain pressure during
cooking.
11. CAN SEALER- a machine used to close
the open end of tin can.
12. EXHAUSTING- elimination of air inside
the can.
13. VACUUM- empty space without air.
14. REFRIGERATION- method of preserving by
lowering the temperature to point wherein
bacterial growth is inhibited.
15. SALTING- method of preserving fish with
salt as its main preservative.
16. SMOKING- process of preserving fish with
the application of smoke and other interrelated
processes such as salting, drying, and heating
treatments.
17. VISCERA- internal organs, entrails of fish
18. RIGOR MORTIS- stiffening of the muscles
or tissues of the fish several hours after death.
19. BRINE- mixture of salt and water.
20. pH- refers to the acidity and alkalinity of
water solution.
HISTORY OF FISH PROCESSING
Personalities involved in discovering and
improving preservation methods:
1. NICOLAS APPERT- known as the
Father of Canning.
2. PETER DURAND- a British who
acquired preserving vegetables, animal
and other perishable food by heat and
hermetical sealing in containers made of
glass.
3. LOUIS PASTEUR- discovered that
nutritive value of food retained if
sufficiently heated in close container.
4. JOHN NEEDHAM- he concluded that all
living microorganisms present in the flask
were killed by boiling and airtight sealing
prevented the entrance of these
microorganisms.
5. TOMAS KENSETTE- the first to obtain a
patent on the canning of seafood in New
York in 1819.
6. Ezra Dagget- first to can oysters,
lobster, and salmon in New York.
7. WILLIAM UNDERWOOD- first food packers in
the United States in 1820. He learned
preserving and pickling food from England.
8. CHARLES AMS- discovered the tight rubber
sealing compound in the bottom edge of the
glass cover.
9. PIERS ANGILBERT- invented the pressure
cooker.
10. RAYMUND APPERT- invented the pressure
gauge.
11. MARIA Y. OROSA- first Filipino to undertake
serious canning work in the Philippines.
12. MANUEL L. ROXAS- established his own
processing company named “ Rose Pack
Company”.
 LESSON 2
MARKET FORMS OF FISH AND
CHANGES OF FISH AFTER
DEATH
Market Forms or Cuts of Fish

1. Whole or Round Fish- fish whose parts are

still intact.

2. Drawn fish- fish whose internal organs are

removed by making a slit along the belly wall
and the entrails pulled out.
3. Dressed Fish- fish whose scales, internal
organs, fins, head, and tail are removed.

4. Steaks- they are cross sections of a cleaned

fish which are around 1-2 cm.thick.
5. Splitted- fish that is cut open along the
dorsal side from head to tail.

6. Live fish- fish that are sold alive.

7. Fillets- are the fleshy sides of the fish
which are separated from the backbone and the
ribs.
a. Butterfly fillet- fillets that are joined
together on the ventral sides by the underside
skin.

b. Single fillet- fillet from side of a fish

cut away from the backbone.
8. Sticks- cuts from fillet or
steaks. They are usually from
fish that has been minced and
shaped, breaded and frozen.
Changes in Fish After Death
1. Changes in Appearance- the color
starts to fade until it becomes dull as
spoilage progresses.
2. Rigor Mortis- characterized by
stiffening of the muscle tissue. This state
lasts only a few minutes in some fish to
several hours in others. The fish in this
state is considered fresh.
3. Autolysis- the breakdown of tissues
caused by enzymes. Since it softens the
tissue, it proves the activity of
microorganisms.
4. Putrefaction- the state when the
components of the flesh are assimilable
forms. It is accompanied by a foul odor,
which is the result of the breakdown of
protein. The fish at this stage s spoiled
and undesirable.
 Lesson 3
AGENT OF SPOILAGE
Agents of Spoilage
1. Microorganisms
Three Main Groups of Microorganisms
a. Bacteria- responsible in the breakdown
of plant and animal material and the
possible the return of simple inorganic
compounds to the soil. The result of this
breakdown is spoilage, fermentation and
decay. Since fish is an organic matter, it
spoils easily. As soon as it dies, bacteria
act on it.
 Classification of Bacteria
According to Shape
1. Coccus 2. Bacillus 3. Spirillum

4. Staphylococcus 5. Streptococcus
-grape like -chainlike
 Classification of Bacteria
According to Temperature
Requirements
1. Thermophilic Bacteria- survive in high
temperature (known as heat-loving
bacteria).
2. Psychrophilic bacteria- thrive best at
low temperature (known as cold-loving
bacteria).
3. Mesophilic bacteria- those that survive
in room temperature.
 Classification of Bacteria
According to Oxygen Requirement

1. Aerobic bacteria- requires free

oxygen in order to live.
2. Anaerobic bacteria- lives in the
absence of free oxygen.
3. Facultative bacteria- grows
with or without free oxygen.
B. Molds- fuzzy or cottony
organisms that grow on the surface
of the food. They are responsible
for the white, orange, black, green,
or blue green colonies on the
surface of the food.
Common Groups of Molds
1. Monilla (orange) 2.Penicillium (blue green)

3. Aspergillus (green, yellow)

C. Yeasts- whitish to yellowish colories
on the surface of the food. They appear as
a film on the surface of the liquid or as
sediments at the bottom.

D. Enzymes- proteins that act as

biochemical catalysts in living organisms.
They are normally present along the
digestive tract and help in the breakdown
of food into assimilable forms.
Types of Enzymes
1. Lipolytic- enzyme that act on
fats.
2. Proteolytic- enzymes that
acts on proteins.
3. Amylolytic- enzymes that acts
on carbohydrates.
 Lesson 4
Methods Used In
Fish Curing(SALTING)
SALTING- This is the adding of salt to
the fish until the salt seeps to the flesh forcing
out the water from the flesh. The salt takes the
place of the extracted water and ties up the
remaining water molecules, thereby making the
microorganism inactive. This method is called
Osmosis.
Salt has been used for preserving fish for so
many years because it inhibits the growth of
harmful bacteria. But too much salt makes the
fish unpalatable, so fish today is only lightly
salted.
METHODS OF SALTING
a. DRY SALTING OR KENCH CURING- this
is locally known as binuro.This process is done
by directly applying granules of salt to the fish.
The surface of the fish is completely covered
with salt.
b. BRINE SALTING- this is a solution of salt
and water. The fish is submerged to the brine
for several hours depending upon the amount of
salt required. Brine salting is preliminary
treatment for drying and smoking.
c. DRY SALTING TO MAKE BRINE- this is
similar to Kench curing except that the
brine is not allowed to drain. The salted
fish is kept in a barrel or any container
that can hold the natural brine formed.
TOOLS AND EQUIPMENT USED
IN SALTING
1. FISH SCALER- this is used to remove
the scales of the fish.

2. KNIVES- used for cutting and

eviscerating the fish.
d
3. MEASURING SPOON- used to measure
the preservatives or ingredients needed.

4. SALINOMETER- used to measure the

salinity or concentration of brine solution.
5. OIL DRUM- used as container to keep
salted fish during process.

6. WOODEN BASIN- used in mixing salt

and fish.
7. WOODEN VAT- used in brine salting
large quantities of fish finished product.

8. WOODEN BASKET/KAING- used in

carrying or transporting.
9. DRYING SHED- used for drying salt.
 LESSON 5
METHODS USED IN
FISH CURING (DRYING)
DRYING- this is the oldest
method of preserving fish.
This is done by exposing the
fish to the heat of the sun or
by using mechanical kiln or
driers.
METHODS USED IN DRYING
FISH
1. SUN DRYING- the fish is sliced and
spread on the tray or mat and exposed
under the sun to dry.

2. ARTIFICIAL HEAT- the fish is dried by

exposure to hot air in an oven or in
constructed drier.

3. AIR BLAST- the fish is dried by means of

a fan run by electricity, kerosene or alcohol.
 EQUIPMENT AND MATERIALS
USED IN DRYING FISH
1. Anemometer- an instrument used in
determining the velocity of the wind in
sun drying.
2. Bamboo trays- woven bamboo slats
used for holding fish for drying. Drying
trays out of fine-meshed wire screen can
also be used for drying fish.
3. Drying platforms- surfaces used to hold
trays and racks.
4. Interval timer- a gadget used to not the
exact interval of time in drying process.

5. Oven or Dehydrator- a device that is

used for artificial drying.
6. Psychrometer- an instrument used to
measure the relative humidity of the air
when sun drying.

7. Salinometer- used to determine the

salinity of the brine to be used in curing
the fish before drying.
8. Drying sheds- night covers commonly
used to protect dried fish from the rain.
 LESSON 6
METHODS USED IN
FISH CURING
(SMOKING)
SMOKING- this is a process of
exposing the fish to wood smoke until it
runs into golden brown. Wood smoke
contains chemicals that destroy bacteria
which cause spoilage. Smoking is
advantageous because it requires only a
minimal preservatives, gives attractive
appearance, and adds a distinctive flavor
and an attractive color to the fish.
Smoking is a combination of other
methods of fish processes such as sun
drying, brining and boiling. Smoked is
locally called tinapa.
TYPES OF SMOKING
1. Hot Smoking or Barbecue Smoking
-this is a slow type of boiling where the
product is placed in close proximity to the
fire and the fish is cooked as well as
saturated with smoke.
2. Cold Smoking
-is done by placing the fish far away from
the fish at a distance of almost two meters
away from the source of smoke with a
temperature ranging from 32˚C to 43˚C.
 Differences Between Hot Smoking and
Cold Smoking
Differences Hot Smoking Cold Smoking
1. Distance of fish Close proximity to 2 meters away
from source of the fire from the source of
heat fire
2. Temperature 66˚C to 88˚C 32˚C to 43˚C
3. Length of 1 – 3 hours 1 to 2 weeks
smoking
4. Finished Little bit moist and Dry and lighter in
product heavier in weight weight
5. Shelf - life 3 days to a week More than a
month
 Types of Smokehouse
Below are some types of smokehouse for Hot
Smoking:

Native Pot Drum Type Concrete

Type Smokehouse
Below are some types of smokehouse in
Cold Smoking:

Cabinet Type Smokehouse

 TOOLS AND EQUIPMENT
USED IN PROCESSING
SMOKED PRODCTS
1. Bistay- bamboo basket for collecting
sun-dried fish.

2. Bakol- bamboo basket used to transport

smoked fish.
3. Baklad- made of bamboo and used for
drying fish.

4. Dinarayan- smoking tray which made of

wood.
5. Bamboo poles- used to hold the baklad.

6. Pugon- concrete heat source.

7. Panandok- big metal ladle used to
scoop up cooked fish from brine.

8. Panakip- bamboo cover used to keep

the fish submerged while boiling.
 LESSON 7
METHODS USED IN
FISH CURING
(PICKLING)
PICKLING- another way of
preserving fish. It involves treating the
fish with vinegars and spices. The
different methods of pickling fish are:
kilaw, marinating and balao-balao. Kilaw
is treating the fish with salt, ground
spices and more lime.
Basic Ingredients in Pickling
1. Vinegar- this enhances the quality
and prolongs the freshness of fish. It gives
flavor and make the fish crisp.

2. Sugar- this adds sweetness to the

fish. The amount of sugar depends upon
the kind of pickle to be produced. Less
sugar is added in sour pickles, more sugar
is added for sweet pickles.
3. Spices- these include whole cloves,
whole spice, celery seeds, mustard seeds,
cinnamon sticks and pepper corn and
other ingredients that improve the taste
of fish product.
 LESSON 8
METHODS USED IN FISH
CURING (CANNING)
CANNING- application of heat to food
in a hermitically sealed container at a
temperature and for a period of time
sufficient to destroy microorganisms and
to render any bacteria cell for a definite
period of time.
BASIC CANNING EQUIPMENT
1. Can sealer- a machine or instrument
that is used to close the open ends of tin
cans.
2. Pressure cooker- a modern household
device used for processing food for a
definite period of time and pressure.

3. Tin cans and glass jars- containers

locally available for canning purpose only.
4. Measuring spoons and cups- devices
used to measure liquids and solids
ingredients.

5. Colander- a receptacle for draining

purposes.
6. Basins- containers used for washing
and for the preparation of brine.

7. Thermometer- a device used to check

temperatures of cooking, drying and cold
storage.
8. Clock- an instrument used to
determine the length of processing,
salting, steaming or frying.

9. Knives- tools used in cleaning, cutting

fish into accurate sizes.
10. Cutting board- a durable board used
primarily as guide so that exact sizes of
fish will fit into the different containers.
Stainless Steel is the most popular material
used for tools and equipment, but is
more expensive.
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.
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. It is
easier to wash and clean, however, take
care not to scratch the Teflon coating with sharp
instrument such as knife or fork. Use
wooden or plastic spatula to turn or mix food inside.
Plastic and Hard Rubber 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.
Cooking Utensils List That Every
Kitchen Needs
1. 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 items
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. Measuring tools should be standardized.
Measuring cups and spoons are also in the home kitchen.
Commonly used measuring tools in the
home or in commercial kitchens include
the
following:
1.Measuring Cup for Dry Ingredients – is used to
measure solids and dry ingredients,
Measuring Cup for Liquid Ingredients - commonly
made up of heat-proof glass and
transparent so that liquid can be seen.
2.Portion scales - used to weigh serving portions
from one ounce to one pound.
3.Scoops or dippers – used to measure serving of
soft foods, such as fillings, ice
cream, and mashed potato.
Commonly used measuring tools in the home
or in commercial kitchens include the
following:

4.Spoons come in variety of sizes, shapes,

materials and colors. These are used to
measure smaller quantities of ingredients
called for in the recipe like:
5.Household Scales are used to weigh large
quantity of ingredients in kilos, commonly
in rice, flour, sugar, legumes or vegetables and
meat up to 25 pounds.
16. 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.
17. Potato Masher used for mashing cooked
potatoes,
turnips, carrots or other soft cooked vegetables.
18. 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
19. Scraper- a rubber or silicone tools to blend or
scrape the food from the bowl; metal, silicone or
plastic egg turners or flippers
Commercial cooking
 20. SEAFOOD SERVING TOOLS- make the task of
cleaning seafood and removing the shell much easier.
 21. SERVING SPOONS- a utensil consisting of a small,
shallow bowl on a handle, used in preparing, serving,
or eating food.
 22. 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.
 23. SOUP LADLE- is used for serving soup or stews,
but can also be used for gravy, dessert sauces or
other foods.
Commercial cooking
There are many kinds of knives, each with a
specialized use.
1.Butcher knife- used to section raw meat,
poultry, and fish. Butcher knives are made with
heavy blade with a saber or flat grind
2.French knife- used to chop, dice, or mince
food. Heavy knives have a saber or flat grind.
3.Roast beef slicer- used to slice roasts, ham,
and thick, solid cuts of meats.
Commercial cooking
4.Boning knife- used to fillet fish and to
remove raw meat from the bone
5.Fruit and salad knife- used to prepare salad
greens, vegetables, and fruits
6.Spatula- used to level off ingredients when
measuring and to spread frostings and
sandwich fillings.
7.Citrus knife- used to section citrus fruits. The
blade has a two-sided, serrated edge.
8.Paring knife- used to core, peel and section
fruits and vegetables. Blades are short, concave
with hollow ground.
Commercial cooking
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 SCALE- used to measure
heat intensity. Different thermometer are
used for different purposes in food
preparation- for meat, candy, or deep-fat
frying.
Commercial cooking
26. TWO-TINE FORK- used to hold meats while
slicing, and to turn solid pieces of meat while
browning or cooking.
27. VEGETABLE PEELER- used to scrape
vegetables, such as carrots and potatoes and
to peel fruits.
28.WHISKS for BLENDING, MIXING- used for
whipping eggs or batter, and for blending
gravies, sauces, and soups.
29. WOODEN SPOONS- kitchen essentials
because of their usefulness used for
creaming, stirring, and mixing
Commercial cooking

 EQUIPMENT
◦ more complicated tools. They may refer to a small
electrical appliance, such as a mixer, or a large,
expensive, power-operated appliance such a range
or a refrigerator.
 Refrigerators / Freezers – are necessary in
preventing bacterial infections from foods.
Most refrigerators have special compartment
for meat, fruits and vegetables to keep the
moisture content of each type of food. Butter
compartment holds butter separately to
prevent food odors from spoiling its flavor.
Commercial cooking
 Auxiliary Equipment- likes griddles, tilting
skillets, broilers/grills, steamers, coffee makers,
deep-fat fryers, wok, crockery, cutting
equipment (meat slicer, food choppers,
grinders) mixers and bowls, pots and pans are
utilized most commonly in big food
establishments, some with specialized uses and
some are optional.
 Microwave ovens- have greatly increased their

use in the food industry. Foods can be prepared

ahead of time, frozen or refrigerated during the
slack periods, and cooked or heated quickly in
microwave ovens.
Commercial cooking
 Blenders- are used to chop, blend, mix, whip,
puree, grate, and liquefy all kinds of food.
ACTIVITY
 On your notebook list down all the utensils
and equipment you can find in your kitchen.
Identify the materials of your kitchen tools
and equipment.

Kitchen utensils Materials

1. 1.
2. 2.
3. 3.
4. 4.
5. 5.
H B C K M P C G H J X J Q N P
Q R S T V W L X Y Z B C D F G
Q W D S R T E H Y T G B N K L
Z X C S R F A D D H Y N M K L
M Z T G H M N T Y P W X V Z T
T Y J Z R Q I W B K W R P T V
G H K X D Q N S N L X S L F B
B N L C Z J G V M P Z T M G H
S A N I T I Z I N G T V N H G
Q W D R T Y P L K M N J H B F
M H N J K L Y T G H B N T S T
B N G F R T D X Z Q W P T G S
K S P Q R S T H B G F D W D K
 CLEANING
 SANITIZING
What do you know about the word cleaning
particularly in commercial cooking?
Why do we need to observe cleanliness in
commercial cooking?
What does sanitizing means? What are the different
chemicals or agents to be used in sanitizing?
CLEANING & SANITIZING
 Why do you need to know the different
agents or chemicals in sanitizing?
 How important the knowledge in sanitizing

especially in commercial cooking?

 As a teenager, do you have any experience

using different agents in sanitizing? How did

you managed using such agents?
CLEANING & SANITIZING
 Cleaning-
is the process of removing food and other
types of soil from a surface, such as dish,
glass, or cutting board.
-it is done with 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)
CLEANING & SANITIZING
 CLEANING AGENTS ARE DIVIDED INTO FOUR CATEGORIES
1. DETERGENTS- use detergents to routinely wash tableware,
surfaces and equipment. Detergent can penetrate soil quickly
and soften it
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. 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.
CLEANING & SANITIZING
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 be first 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.
CLEANING & SANITIZING
 Heat
There are three methods of using heat to
sanitize.
1. Steam
2. Hot water
3. Hot air
Chemicals- are approved sanitizers are
chlorine, iodine, and quarternary
ammonium.
CLEANING & SANITIZING
Three factors that must be considered are:
1. Concentration- The presence of too little
sanitizer will result in an inadequate
reduction of harmful microorganisms. Too
much can be toxic.
2. Temperature- Generally chemical sanitizers
work best in water that is between 55oF
(13oC) and 120oF (49oC)
3. Contact Time- in order for the sanitizer to
kill harmful microorganisms, the cleaned
item must be in contact with sanitizer. For
the recommended length of time.
CLEANING & SANITIZING
 Sanitizer testing
Every restaurant must have the appropriate
testing kit to measure chemical sanitizer
concentrations. To accurately test the
strength of a sanitizing which solution, one
must determine which chemical is being
used. Chlorine, iodine, or quarternary
ammonium
 CLEANING & SANITIZING

CHEMICAL CONCENTRATION CONTACT ADVANTAGE DIS

TIME ADVANTAGE
CHLORINE 50ppm in water 7 Effective on a Corrosive,
between 75 and seconds wide variety irritating to the
100oF of bacteria; skin,
highly effectiveness
effective; not with increasing
affected by pH solution;
hard water; deteriorates
generally during storage
inexpensive and when
exposed to light
dissipates
 CLEANING & SANITIZING
CHEMICAL CONCENTRATION CONTACT ADVANTAGE DIS
TIME ADVANTAGTE
Iodine 12.5-25 ppm in 30 seconds Forms brown Effectiveness
water that is at color that decreases greatly
least 75ͦ F indicates with an increase
strenght; not in pH ( most
affected by active at pH 3.0;
hard water; very low acting at
less irritating pH 7.0); should
to the skin not be used in
than is water that is at
chlorine; and 120oF or hotter;
activity not and might
lost rapidly in discolor
the presence equipments and
 CLEANING & SANITIZING
CHEMICAL CONCENTRAT CONTACT ADVANTAGE DIS
ION TIME ADVANTAGE
Quaternary U to 200 ppm 30 seconds Nontoxic, Slow
Ammonium in water that odorless,color destruction of
Compounds is at least less, some
75oF noncorrosive, microorganis
non irritating; ms; not
stable to heat compatible
and relatively with some
stable in the detergents
presence of and hard
organic water.
matter; active
over a wide
pH range
CLEANING & SANITIZING

CHEMICAL ADVANTAGE DISADVANATGE

CHLORINE 1. 1.
2.
IODINE 1. 1.
2. 2.
QUATERNARY 1. 1.
AMMONIUM 2.
COMPOUNDS
CLEANING & SANITIZING
There are three steps needed to effectively
clean and sanitize utensils:
1. Washing
2. Sanitizing
3. Drying
CLEANING & SANITIZING
Utensils such as cutting boards, bowls and knives need
to be thoroughly washed in warm soapy water. After
washing, the utensils should look clean and there
should be no food or anything else visible on them.
Effective cleaning will remove most of the dangerous
bacteria present. Sanitizing will then kill any that might
remain.
A dishwasher is very effective at sanitizing if it has a
hot wash and drying cycle. I you do not have a
dishwasher, you will need to sanitize in a sink using a
chemical sanitizer or very hot water. If using a chemical
sanitizer such as sodium hypochlorite- or quaternary
ammonium-based solution, ensure that it can be safely
used for sanitizing eating, drinking and cooking
utensils.
CLEANING & SANITIZING
Follow the instructions on the container carefully,
as different sanitizers work in different ways. If
you are using very hot water, take extra care to
avoid being scalded. All utensils must then be
thoroughly dried before they are re-used. Air
drying is best but tea towels can be used if they
are clean.
If you are washing up at an event being held
outdoors, make sure you have access to plenty of
hot water. If hot water is not available, disposable
eating and drinking utensils should be used and
enough cooking utensils provided to last the
duration of the event so that washing up is not
necessary.
STORE AND STACK KITCHEN TOOLS AND
EQUIPMENT
 How to Clean and Store Cooking Tools and Equipment
1. After measuring and mixing ingredients, soak all used mixing bowls,
spatulas, measuring spoons and cups and mixer accessories in a tub
of warm water. Drop soiled items in the soak as soon as you are
through using them. They will be easier to wash later on.
2. Use a damp washcloth to wipe off all cake mix splatter from the mixer.
While you’re at it, wipe off any stray spatter from the countertops and
nearby areas. If necessary, finish off with a dry dishcloth .
3. Return electric mixers and other electronic equipment to their
designated storage spaces.
4. After cooking, soak used cake pans and muffin tins in warm water
with dishwashing solution to soften the baked-on or burnt food.
5. Wash all used baking items and accessories by either hand washing or
loading in a dishwasher.
6. Dry all baking tools and equipment by air-drying rack or wiping with a
dry dishcloth. Make sure all wooden spoons and accessories are dry
before storing.
STORE AND STACK KITCHEN TOOLS AND
EQUIPMENT
7. Store all tools and equipment in their designated
places. Put frequently used items in conveniently
accessible locations. Gather and secure electrical
cords to prevent entanglement or snagging.
8. Proper storage and Handling. Proper storage and
handling of cleaned and sanitized equipment and
utensils is very important to prevent
recontamination prior to use.
Cleaned and sanitized equipment and utensils must
be:
Stored on clean surfaces;
Handled to minimize contamination of food contact
surfaces.
STORE AND STACK KITCHEN
TOOLS AND EQUIPMENT
10 STEPS FOR ORGANIZING KITCHEN CABINETS
1. Pretend it has a glass door on it and everyone is going to see
what’s inside from now on.
2. Take a look at the photos below for inspiration

3. Remove everything and scrub the shelves with some soapy water.

4. If your a contact-paper type of person, rip out the old and replace
it with new.
5. Take anything you don’t use anymore

6. Think about what you reach for the most often and make sure it
gets a position that’s easy to reach.
7. Arrange everything in a composition that makes you happy.

8. Take a cabinet full of glasses and line them up by color. Make

sure all of the fronts are facing out and straight, Jeff Lewis-Style.
9. 9. Take a step back after one shelf is done.

10. Make someone else come look at what you’ve done.

STORE AND STACK KITCHEN TOOLS
AND EQUIPMENT
 Proper Storage of Cleaning Equipment
1. They should be stored in a clean dry place adequately
protected against vermin and other sources of contamination.
2. Cups, bowls, and glasses shall be inverted for storage.

3. When not stored in closed cupboards or lockers, utensils and

containers shall be covered or inverted whenever practicable.
Utensils shall be stored on the bottom shelves of open
cabinets below the working top table.
4. Racks, trays and shelves shall be made of materials that are
imperious, corrosive-resistant, non-toxic, smooth, durable
and resistant to chipping.
5. Drawers shall be made of the same materials and kept clean.
Full-lined drawers are not acceptable, but the use of clean and
removable towels for lining drawers is acceptable.
PERFORM MENSURATION AND CALCULATIONS
Tables of Weights and Measure

CUPS U.S METRIC

2 tablespoons 1 fluid ounces 30 ml.
¼ cup 2 fluid ounces 60 ml.
3 fluid ounces 90ml.
½ cup 4 fluid ounces 125ml.
5 fluid ounces 150 ml.
5 ½ fluid ounces 170 ml.
¼ cup 6 fluid ounces 185 ml.
7 fluid ounces 220 ml.
1 cup 8 fluid ounces 250 ml.
2 cups 16 fluid ounces ( 1 500 ml.
pint)
PERFORM MENSURATION AND CALCULATIONS
How to Measure Dry Ingredients Quick Conversions

½ oz 15 g ¼ inch 5 mm
1 oz 30 g ½ inch 1 cm
2 oz 60 g ¾ inch 2 cm
3 oz 90 g 1 inch 2.5 cm
4 oz (1/4 lb) 125 g 2 inches 5 cm
5 oz 155 g 2 ½ inches 6 cm
6 oz 185 g 3 ¼ inches 8 cm
7 oz 220 g 4 inches 10 cm
8 oz (1/2 lb) 250 g 5 inches 12 cm
9 oz 280 g 6 inches 15 cm
10 oz 315 g 7 inches 18 cm
11 oz 345 g 8 inches 20 cm
12 oz (3/4 lb) 375 g 9 inches 22 cm
PERFORM MENSURATION AND CALCULATIONS
How to Measure Dry Ingredients Quick Conversions

14 oz 440 g 11 inches 28 cm
15 oz 470 g 12 inches (1 30 cm
foot)
16 oz (1 lb) 500 g 18 inches 46 cm
24 oz (1 ½ lbs) 750 g 20 inches 50 cm
32 oz (2 lbs) 1 kg 24 inches (2 61 cm
feet)
30 inches 77 cm
PERFORM MENSURATION AND CALCULATIONS
using cups and spoons (all cup and spoon measurement are level)

¼ cup 2 fluid 60 ml ¼ teaspoon 1 ml

ounces
1/3 cup 2 1 /2 fluid 85 ml ½ teaspoon 2.5 ml
ounces
½ cup 4 fluid 125 ml 1 teaspoon 5 ml
ounces
1 cup 8 fluid 250 ml 1 tablespoon 15 ml
ounces
PERFORM MENSURATION AND CALCULATIONS
oven temperatures
FAHRENHEIT (ͦF) CELCIUS (ͦC) TEMPERATURE
250 120 VERY SLOW
300 150 SLOW
325-350 160-180 MODERATELY SLOW
375-400 190-200 MODERATE
425-450 220-230 MODERATELY HOT
475-500 250-260 HOT
PERFORM MENSURATION AND CALCULATIONS
measuring ingredients correctly
Rice and Flour. Fill the cup to overflowing, level-off with a spatula or with a
straight edged knife.
Sifted flour. Most cake recipes call for sifted flour. In this case, sift flour 2 or 3
times. Spoon into the cup overflowing, level off with a spatula
Refined sugar. Sift sugar once to take out lumps, if any. Spoon into cup and
level off with spatula. Do not pack or tap sugar down.
Brown sugar. Pack into cup just enough to hold its shape when turned out off
cup. Level off with a spatula before emptying.
Level a measuring spoon with straight edge of a knife to measure small amounts
of salt, pepper, leavening agents or solid fats.
Liquid ingredients. Liquid measuring cup- a glass or plastic cup with graduated
markings on the side. Place the cup on a flat, level surface. Hold the cup firmly
and pour the desired amount or liquid into the cup. Lean over and view the
liquid EYE LEVEL to make sure it is the proper amount.
PERFORM MENSURATION AND CALCULATIONS
measuring ingredients correctly
 Check and calibrate timers/ thermometers, scales and other measuring devices
according to manufacturer’s manual before using.
 Ingredients which measure by volume and by weight demand standardized
measuring tools and equipment.
 Do not shake the dry measuring cup to level off dry ingredients.
 It is easier to weigh fat, butter, margarine if bought in pre-measured sticks. If fat
does not come in pre-measured sticks, use scale to weigh the needed amount.
 Liquids should be poured into cup in desired level. Cup should stand on a flat
surface.
 Spring scales should be adjusted so that pointer is at zero (0). Place pan, bowl,
or piece of waxed paper on scale to hold ingredient to be measured.
 When using balance scales, place the pan on the left-hand side of the balance
and the pan weight on the right-hand side. Add the required weights to the
right-hand side and adjust the beam on the bar so that the total is the weight
needed.
PERFORM MENSURATION AND CALCULATIONS
measuring ingredients correctly
 Ranges, sometimes called stoves, provide heat for cooking on top and in
the oven. The controls for range heat must be accurate and easy to
operate. Tools and utensils needed for cooking on the range and work
space should be within easy reach.
 Learn to match the size of pan to the size of the unit and to select the
right amount of heat for the cooking job to be done.
 In microwave cooking, time schedules must be followed exactly because
every second is important. The microwave shut off automatically when the
door is opened.
 Refrigerators are operated by electricity. The unit that does not the
cooling is underneath the box behind the grill.
 Dishwashers are a great help if food is rinsed from dishes before stacking
them.
 Mixers are the most useful machines in commercial kitchens and even at
home. It is good for making salad dressings, sandwich fillings, for sauces,
mashing potatoes, beat batter and eggs. Attachments are available to
chop, whip, squeeze out juice, and make purees.
 Coffee makers mostly are automatic, requiring only the measurement of
coffee and water.
PERFORM MENSURATION AND CALCULATIONS
how to calculate Markup percentage

 Markup is the difference between how much

an item costs you, and how much you sell
that item for– it’s your profit per item. Any
person working in business or retail will find
the skill of being able to calculate markup
percentage very valuable.
Instructions:
1. Calculate you peso markup. This is done by
subtracting your buying price from your
selling price.
PERFORM MENSURATION AND CALCULATIONS
Ex. Selling price 15.00
how to calculate
Purchase cost/buying price
Markup- 10.00
percentage
PESO MARKUP 5.00
2. Calculate percent markup based on cost. This is done by dividing the peso markup
by the cost.
Ex. Peso markup 5.00
Purchase cost/ buying price ÷ 10.00
Percentage markup .5 or 50 %
3. CALCULATE your percent markup based on selling price. This is done by dividing the
peso markup by the selling price.
Ex. Peso markup 5.00
÷ 15.00
.33 or 33 %
Activity:Calculate or complete the ff. table based on seling price:
ITEMS BUYING PRICE SELLING PRICE PESO MARK UP PERCENTAGE MARKUP

BIBINGKA 5.00 7.00 _________________ _____________________

CUP CAKE 7.00 10.00 _________________ _____________________
PULVORON 3.00 4.00 _________________ _____________________
CHICHARON 25.00 35.00 _________________ _____________________
YELLOW CORN 10.00 15.00 _________________ _____________________
INTERPRET KITCHEN LAY-OUT
Understanding the Basic Kitchen Layout
Understanding the basic principles of
kitchen layout will help take much of the
mystery out of the design process. One of the
most basic layoutxprinciples is the work
Triangle.
WORK TRIANGLE- is an imaginary line drawn
from each of the three primary work stations
in the kitchen- the food storage,
preparation / cooking, and clean-up station
INTERPRET KITCHEN LAY-OUT
 The three Primary Kitchen Work Stations which create the
work triangle are:
1. The Food Storage Station- your refrigerator and pantry are
the major items here. Cabinetry like lazy susan or swing-
out pantry units adds function and convenience. Options
like wine racks, spice racks, and roll-out trays help to
organize your groceries.
2. The Preparation/ Cooking Station- you range, oven,
microwave, and smaller appliances are found in this area.
Counter space is important in this section. Conserve space
by moving appliances off the counter with appliance
garage cabinets and space-saving ideas like towel rods
and pot lid racks.
3. The Clean-up Station- everyone’s least favorite activity is
one of the kitchen’s most important- clean-up. This area
is home to the sink, waste disposal, and dishwasher