K to 12 Basic Education Curriculum

Technology and Livelihood

Education 7
Learning Module

COMMERCIAL

COOKING
 INTRODUCTION
Welcome to another course of cookery! In this module, you will
be able to learn brand new things related to the kitchen world, most
especially preparation, safety, and procedures in making quality food
and delicacies.
They say that one can become a great chef when he is ready to
face all obstacles ahead of him, no matter how big or small they are.
You might experience spilled food, slippery floors or even uncooked
parts of your dish. But then again, these will not equate to your
definition as a chef, but as your steppingstones in becoming the great
chef you are destined to be. Furthermore, you will gain encouragements
along the way as we finish every lesson with a quotation said by a great
chef.
As we go along, I want you to relax and take things slowly.
We will surely get the hang of the 8 lessons pertinent to cookery. Do not
forget to have your things prepared as we start – making things go
smoothly.

“A journey of a thousand miles start with a single step.” – Lao Tzu

Ms. Jo ann A. Dela Cru

ii
 HOW TO USE THIS MODULE

This module utilizes all the essential concepts from the

Curriculum Guide prescribed by the Department of Education for
Cookery 7. Thus, all activities are aligned with the learning objectives
per lesson, as well as its performance standards. In the same way,
supplementary lessons (Lessons 6-8) were also added for the learner to
have a quick yet sufficient grasp of practical knowledge and skills.
There are also provided exercises for each lesson in order to
gauge and boost learning. Specifically, it focuses on the five common
competencies that a Grade 7 Technology and Livelihood Education
(TLE) student should have:

1) knowledge of the use of tools, equipment, and

paraphernalia;
2) maintenance of tools, equipment, and paraphernalia;
3) performance of mensuration and calculation;
4) interpretation of technical drawings and plans; and
5) the practice of Occupational Health and Safety Procedures
(OHSP)
In this regard, extensive discussion of key concepts and
application of
takeaway is highly maximized per lesson. Later on, this can be used
for a career path in culinary arts.
 LESSON 1
THE USE AND
IMPORTANCE OF TOOLS AND
EQUIPMENT

1
LEARNING OUTCOMES
At the end of this lesson, you are expected to do the following:
LO 1. Utilize appropriate kitchen tools, equipment, and paraphernalia

2
LEARNING OUTCOME 1 – UTILIZING KITCHEN TOOLS, EQUIPMENT,
AND PARAPHERNALIA
Performance Standards
• Kitchen tools and equipment are identified based on their uses; and
• Kitchen tools and equipment are used in accordance to its function.

PRE-ACTIVITY 1
Directions: You might have already experienced using some kitchen tools before,
maybe helping your mother or tried cooking some things on your own. Connect the
description on Column A by drawing a line to its corresponding name on Column
B.

Column A Column B
1) It is used for cutting ingredients a. Chopping
Board
and cracking nuts.
2) It is used to separate liquid from b. Spatula
solid ingredients.
3) It is used to measure the mass of c. Kitchen
Shears
an ingredient.
4) It is used as a surface for foods d. Mass Scale
being cuts with knives.
5) It is used for lifting or flipping e. Strainer
ingredients.

PRE-ACTIVITY 2
Directions: Can you identify these kitchen tools and gadgets? Write the
corresponding name of each item.
 INFORMATION 1.1
KITCHEN TOOLS AND EQUIPMENTS
As you are on your way on becoming a successful chef, you must first discover the
basic things to be used. The following are list of kitchen tools and equipment that
are commonly found in the kitchen:

Measuring Tools
Also known as weighing scale, it is
1. Mass Scale used to measure the mass of an
ingredient. It can be operated
manually or digitally.

2. Instant-read Thermometer It is used to measure the temperature of

food to know if it has been cooked
properly or being stored at the right
temperature.

3. Measuring Cups It is used to measure large amounts of

wet or dry ingredients.
 It is used to hold specific amounts of
4. Measuring Spoons dry and wet ingredients; varying in size
from a dash to 1 tablespoon or 15mL.

Cutting Tools
It is an all-purpose knife used for
1. Chef’s Knife chopping, slicing, and mincing.

2. Paring Knife It is used for peeling and paring

fruits and vegetables.

It is used for fruits and vegetables,

3. Tourné Knife like the paring knife.

4. Boning/Filleting Knife It is used to separate meat from the

bone; used to fillet fish.
5. Cleaver Known to Chinese chefs as bone
chopper, it is used to cut food with
bones such as pork ribs, beef, and
poultry.

6. Meat Slicer It is used to slice roasted meats,

ham, and other thick solid cuts of
meat.

7. Bread Knife It is used to slice or divide breads

and pastries.

8. Dinner Knife It is a knife used during meals.

9. Shears It is used for cutting, snipping, and

cracking nuts.
POINTS TO PONDER:
1. Have you come across with any of the tools given? Were you able to use
them?
2. How do you use these items with safety?
3. Did you try asking for assistance in using these tools?

Mixing, Straining, and Preparation Tools

1. Spatula It is a broad, flat, flexible scraper
with unsharpened edges used for
spreading or smoothing icings on
cakes, mixing ingredients, lifting,
flipping, and scraping bowls.

2. Whisk or Wire Whip It consists of loops of stainless-steel

wire fastened to a handle. It is used to
beat, fold, blend, and whip ingredients.

3. Mixing Bowl It is used for storage, working doughs,

mixing dry ingredients, mixing salads,
organizing, and more.
4. Strainer It is used to separate liquid from
solid ingredients, sift fine grains,
remove lumps, and rinse food.

5. Colander It is a bowl-shaped strainer with

holes. It used to drain food such as
pasta.

6. Drum Sieve or Tamis It is shaped somewhat like a snare

drum, with a low-walled cylindrical
frame, made of metal or wood that
supports a disc of fine metal, nylon or
cheesecloth mesh.

7. Cheese Cloth It is a loosely woven gauze-like

cotton cloth used primarily in
cheese making. It is used as
straining cloth.

8. Chinois Pronounced as shin-wahs, it is a

conical sieve with an extremely fine
mesh. It is usually used to strain
custards, purees, soups, and sauces,
making them very smooth; used also
for sifting powdered sugar.
9. Food Mill It is used to grind, mash, puree, and
sieve soft food.

It is used for cutting food into very

10. Grater small pieces.

11. Potato Masher It is used to crush cooked food. From

the name itself, it helps in making
potatoes into puree.

12. Peeler It is a kitchen tool to remove just the

peel (skin) of a vegetable without
sacrificing the layer of the flesh of the
vegetable just below the skin.

13. Chopping Board It is used as a surface for foods

being cut with knives. A chopping
board can be made from wood,
plastic, glass, or stone.
 14. Can Opener It is used specifically to cut into
packaged tin cans. Some varieties even
include a bottle opener with it.

Most of these tools are very common in your regular kitchen set-up. Whether we
have seen these items used in some cooking TV shows or anywhere else, they are
very easy to use, if you handle them with care.
The next page comes with other equipment that can be used in food preparation and
cooking. Good luck, future chef!

Other Tools
1. Tongs It is used to flip things will frying or
grilling. Specifically, it is made to grip
and lift objects instead of holding them
directly with your hands.

2. Funnel It is used to channel liquid or fine-

grained substances into containers with
a small opening.

LET’S SEE WHAT YOU LEARNED 1.1

Directions: Encircle the letter of the correct answer.

1. Which of the following would you use to scrape bowls and jars?
a. spatula c. Chef’s knife
b. rubber scraper d. wooden spoon

2. Select the best piece of equipment for measuring 2 cups of water.

a. measuring spoons c. liquid measuring cups
b. dry measuring cups d. teacup

3. Which cutting tool is best used for cutting ribs?

a. Chef’s knife c. dinner knife
b. cleaver d. paring knife

4. Which is most appropriate for draining pasta easily?

a. strainer c. colander
b. chinois d. mixing bowl

“COOKING WITH LOVE PROVIDES FOOD FOR THE SOUL.”

 LESSON 2
PERFORM
MENSURATION AND
CALCULATION
LEARNING OUTCOMES
At the end of this lesson, you are expected to do the following: LO
1. Carry out measurements and calculations in a required task; and LO 2.
Calculate cost of production.

LEARNING OUTCOME 1 – WEIGHTS AND MEASUREMENT

Performance Standards
• Numerical computations are self-checked and corrected for accuracy.
• Identified and converted systems of measurement according to recipe
requirements.
• Measured ingredients according to recipe requirement.
 INFORMATION 2.1
TABLES OF WEIGHTS AND MEASUREMENT
Different people may use the identical recipe for molded desserts, all of their
molded desserts could turn out differently because of different measuring and
mixing techniques. The following section presents some important measuring
equivalents, tables and conversions.

How To Measure Liquids

How to Measure Dry Ingredients

(Quick Conversions)
 Using Cups and Spoons

Oven Temperatures

MEASURING INGREDIENTS CORRECTLY

Accurate techniques in measuring are as important as the tools for
measuring. Therefore, always observe the following procedures:
• 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 a spatula. Do not pack or tap the 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.
• Measure liquid ingredients with a 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 at eye level to make sure
it is the proper amount.
• 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 a 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.

• 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 workspace 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
microwaves shut off automatically
when the door is opened.
• Refrigerators are operated by
electricity. The unit that does the
cooling is underneath the box
behind the grill.
• Dishwashers are a great help if food is
rinsed from dishes before stacking
them. Follow the plan for stacking as
suggested in the direction by
manufacturer’s manual.
• 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
also available to chop, whip, squeeze
out juice, and make purees.
• Coffee makers mostly are automatic,
requiring only the measurement of
coffee and water.
• In preparing foods on the range or in
the fryer, heat is transferred by
conduction.

INFORMATION 2.2
INGREDIENT SUBSTITUTION
There might be times when you realized that the ingredient you were looking for
was not available in your home. Another worse case, it is not even available in your
country! For times like these, you might be asking: How can I ever cook the food
completely, when my ingredients are not even complete?
My future chef, there is no need to worry! During these cases, substitution happens.
Innovations can always happen in order to aid us in cooking in the kitchen while
using the basic, yet essential ingredients to be the substitute to what we need.
The following table gives substitutes that may be used to get a finished
product similar to the
original.
The following abbreviations are used:
tsp = teaspoon Tbsp
= tablespoon oz =
ounce
lb = pound

INGREDIENT STATED IN SUBSTITUTE

RECIPE
 ½ tbsp. cornstarch, potato starch, rice starch, or arrowroot
1 tbsp. all purpose flour starch or 2 tsp. quick-cooking tapioca

1 tbsp. cornstarch 2 tbsp. all-purpose flour

1 cup cake flour, sifted 7/8 cup all-purpose flour, sifted
1 cup all-purpose sifted flour minus 2 tbsp.
1 1/3 cups brown sugar, lightly packed 1
1 cup sugar, granulated ½ cups powdered sugar

1 cup honey 1 ¼ cups sugar plus ½ cup liquid

1 ounce chocolate 3 tbsp. cocoa plus 1 tbsp. fat
1 square unsweetened chocolate 3 tbsp. cocoa plus 1 tbsp. fat
1 cup butter 1 cup margarine
7/8 to 1 cup hydrogenated fat plus ½ tsp. fat 7/8
cup lard plus ½ tsp. salt
7/8 cup rendered fat plus ½ tsp. salt

1 cup coffee cream (20%) 3 tbsp. butter plus about 7/8 cup milk
1 cup heavy cream (40%) ¼ cup butter plus about ¾ cup milk
1 cup reconstituted nonfat dry milk plus 2 ½ tsp.
1 cup whole milk butter or margarine
½ cup evaporated milk plus ½ cup water
½ cup sifted dry whole dry milk powder plus 7/8 cup
water

3 tbsp. sifted nonfat dry milk powder plus 1 cup

1 cup milk water
6 tbsp. sifted nonfat dry milk crystals plus 1 cup
water
1 tbsp. vinegar or lemon juice plus enough sweet
1 cup buttermilk or sour milk milk to make 1 cup (let stand for 5 mins.)
1 ¾ tsps. cream of tartar plus 1 cup sweet milk

¼ tsp. baking soda plus ½ cup fully soured milk or

1 tsp. baking powder lemon juice used with sweet milk to make 1 cup
¼ tsp baking soda plus ¼ to ½ cup molasses
¼ tsp. baking soda plus 5/8 tsp. cream of tartar

1 tbsp. active dry yeast 1 package (7grams) dry yeast or 1 compressed

yeast cake
1 whole egg 2 egg yolk or 3 tbsp. thawed frozen egg
2 ½ tbsp sifted dry whole egg powder plus 2 ½
tbsp. lukewarm water
1 egg yolk 1 1/3 tbsp. frozen egg yolk
2 tbsp. sifted dry egg yolk powder plus 2 tsp. water

1 egg white 2 tbsp. froxen egg whites

2 tbsp. sifted dry egg white powder plus 2 tbsp.
water
1 canned tomatoes About 1 1/3 cups fresh tomatoes simmered 10
mins.
1 cup all-purpose flour plus 1 tsp. baking powder
1 cup self-rising flour and ¼ tsp. salt

LEARNING OUTCOME 2 - CALCULATE COST OF PRODUCTION

Performance Standards
• Costs of production are computed according to standard procedure; and
• Computed costs of production are reviewed and validated according to
enterprise production requirements.

INFORMATION 2.3
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 your peso markup. This is done by subtracting your buying price from
your selling price.
Example
Selling price 15.00
Purchase cost/buying price - 10.00
Peso markup 5.00
2. Decide whether you want to calculate your percentage markup based on cost or
selling price. Once you choose which you will be using to calculate, it is important
you stick to the method you choose throughout all your calculations, or you will end
up with faulty data. If you decide to calculate your percent markup based on cost, go
on to Step 3. If you decide to calculate your percent markup based on selling
price, go on to Step 4.
3. Calculate percent markup based on cost. This is done by dividing the peso
markup by the cost.

Example
Peso markup 5.00
Purchase cost/buying price ÷10.00
Percentage mark up .5 or 50%
4. Calculate your percent markup based on selling price. This is done by
dividing the peso markup by the selling price.

Example
Peso markup 5.00
Selling price ÷15.00
Percentage mark up .33 or 33%
5. Make sure you consistently use either cost of the product or selling price to
find the percent markup on an item. Even though the cost, selling price, and
peso markup will always be the same, the percentage markup will be
drastically different depending on if you calculate it using selling price or
cost. Using selling price will give you a lower percentage markup (assuming
you are making a profit), while using cost will give you a higher percentage
markup.

LET’S SEE WHAT YOU LEARNED 2.1

The correct balance of ingredients will make the food taste good. To assess what
you learned in this lesson, demonstrate the correct measurement of the given
ingredients:
1) ¼ kg. flour
2) 320 ml. water
3) ½ cup fresh milk
4) 3 tbsp. butter
5) 7 oz. chocolate

LET’S SEE WHAT YOU LEARNED 2.2

Let’s stretch and try our Math skills in this markup percentage computation!
Answer the following problems using what you learned in Information 2.3.
1) A grocery store pays its wholesaler P40.00 for a certain ingredient, and then
sells it to another customer for P75.00. What is the markup rate?
Solution:
 Answer: The markup rate is .

2) Cream cheese sells for P125.00 in supermarkets, and costs P100.00 in the
local markets. Find the additional price increase (markup rate).
Solution:

Answer: The markup rate is .

“NO ONE IS BORN A GREAT COOK, ONE LEARNS BY DOING IT.”

Julia Child
 LESSON 3
INTERPRET KITCHEN
LAYOUT ACCORDING TO
SPECIFICATIONS IN THE
BLUEPRINT
LEARNING OUTCOMES
At the end of this lesson, you are expected to do the following:
LO 1. Read and interpret kitchen plans; and
LO 2. Prepare a kitchen layout.

LEARNING OUTCOME 1 – READING AND INTERPRETING KITCHEN

PLANS
Performance Standards
• Read and interpreted architectural kitchen symbols and layout
• Determined parts and functions of a kitchen layout

PRE-ACTIVITY 3

Directions: Answer the following questions based on your experiences.

1) Where should the kitchen be best placed in a house? (Front, back, side)
2) How would you like your dream kitchen to be designed?
 INFORMATION 3.1
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 layout principles is the
work triangle. The 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 stations. By drawing these lines, you can assess the distance required to
move to and from each area and thus determine how well the traffic will flow. To
help avoid traffic flow problems, work triangles should have a perimeter that
measures less than 26 feet.

The three primary kitchen workstations which create the work triangle are:
1. THE FOOD STORAGE - Your refrigerator and
pantry are the major items here. Cabinetry like
Lazy Susan or swing-out pantry units add function
and convenience. Options like wine racks, spice
racks, and roll-out trays help to organize your
groceries.
2. THE PREPARATION/COOKING - Your 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 - 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. Cabinetry for this station
is designed to organize the trash bin cabinet and
roll-out tray baskets for storage convenience
INFORMATION 3.2
 KITCHEN FLOOR PLAN SYMBOLS
In Information 3.1, we discussed the different kitchen layouts that everyone
of us can us and apply. For this section, let us know and differentiate the various
kitchen floor plan symbols that we can use later. You might be able to make your
own kitchen plan after this!
The diagram below shows the symbols used in making kitchen floor plans.
 INFORMATION 3.3
DETERMINING THE KITCHEN’S LAYOUT
Information 3.2 has shown us the symbols needed in order to make and
interpret kitchen layouts. For this section, we are going to maximize our knowledge
of the work triangle by knowing the right and suitable kitchen layout for our place.
The functions of each workstation, together with each layout’s advantages, will be
clearly identified.
 The kitchen layout is the shape that is made by the arrangement of the
countertop, major appliances and storage areas. This floor plan creates the kitchen's
work triangle - the path that you make when moving from the refrigerator, to the
sink, to the range to prepare a meal. When designing your new kitchen and
choosing the best cabinetry solutions for your home, one of the first considerations
is the overall layout of the kitchen.
1) L-shaped Kitchen - natural work triangle
is created from continuous counter space
and workstations on two adjacent walls.
The benefit of this kitchen floor plan is that
it not only provides the cook with an
efficient work area, but it typically opens to a
nearby room, making it easy for the cook to
interact with guests.
2) U-shaped Kitchen - is the most versatile
layout for kitchens large and small because
the layout offers continuous countertops and
ample storage, which surround the cook on
three sides. In larger kitchens, this floor plan
is spacious enough to be divided into
multiple workstations for cooks to easily
prepare a meal together without getting in
each other's way.

3) G-shaped Kitchen - a version of the U-

shaped kitchen layout, with the same amount
of counter space and storage options that
surround the cook on three sides. However,
the difference with the G-shaped kitchen
floor plan is the peninsula or partial
fourth wall of additional cabinets.

4) Single-Wall Kitchen (or Straight Kitchen)

- The single-wall kitchen floor plan is ideal
for smaller homes. The work triangle in this
kitchen layout is less like a
 triangle and more of a work line with all
three kitchen zones along one wall.

5) Galley Kitchen (Corridor Kitchen or

Double Wall Kitchen) - The galley kitchen
layout has a workspace large enough for one
cook. In this kitchen floor plan, the
workstations face each other on parallel
walls, creating a small work triangle.

LEARNING OUTCOME 2 – PREPARING A KITCHEN LAYOUT

Performance Standards
• Sign, symbols, and data are identified according to job specifications.
• Sign, symbols and data are determined according to classification or as
appropriate in drawing.

LET’S SEE WHAT YOU LEARNED 3.1

Directions: Draw the symbol of the following:
1) Stove
2) Refrigerator
3) Free-standing Sink
4) Microwave
5) Toilet

LET’S SEE WHAT YOU LEARNED 3.2

Directions: Using what you have learned in this lesson, you are now able to plan
for your dream kitchen! Create a simple kitchen layout that suits your perspective
and considers the different advantages and disadvantages. Make full use of the
symbols for different items.
 “Cooking is like making love, you do it well, or you do not do it
at all.”
- Harriet Von Horne

LESSON 4
PRACTICE
OCCUPATIONAL HEALTH AND
SAFETY
27
LEARNING OUTCOMES
At the end of this lesson, you are expected to do the following:
LO 1. Identify hazards and risks; and LO
2. Control hazards and risks

LEARNING OUTCOME 1 – IDENTIFYING HAZARDS AND RISKS

Performance Standards
• Safety regulations and workplace safety and hazard control practices and
procedures are clarified and explained based on organization procedures.
• Hazards/risks in the workplace and their corresponding indicators are
identified to minimize or eliminate risk to co-workers, workplace and
environment in accordance with organization procedures.
 • Contingency measures during workplace accidents, fire and other
emergencies are recognized and established in accordance with
organization procedures.

PRE-ACTIVITY 3
Directions: Write T if the statement is correct, and F is the statement is
wrong.
1) Having an emergency exit within the house is a must.
2) It is okay to leave the oven unattended for a long period of time.
3) There should be a container for glassware objects.

INFORMATION 4.1
OCCUPATIONAL SAFETY AND HEALTH STANDARDS
As future chef, it is also our responsibility to take care of ourselves while
performing our duties and responsibilities inside the kitchen. Because of this
situation, the Occupational Safety and Health Standards (OSHS) was
formulated in 1978 to safeguard the worker’s social and economic well-being as
well as his physical safety and health.
Yes, the safety of our workplace and workforce is always important! We
must make sure that working will not give any problems to us, but rather, will
provide us with the needs for our passion.

DIFFERENCE BETWEEN HAZARDS AND RISKS

A lot of people would sometimes misuse the two terms above. What is the
exact difference of the two?
A hazard is something that can cause harm, e.g. knife, electricity, leaving high
heat unattended, mold, improper storage, etc.
A risk is the chance, high or low, that any hazard will cause somebody harm.

INFORMATION 1.2

Running a business or a big food service establishment is a demanding job. Consider

the following responsibilities if you are a worker or an owner of such business:
 • Protect your property from fire;
• Protect your property from natural hazards;
• Protect your property from crime;
• Protect your staff and visitors from accidents;
• Know the legislation that may affect your business.
Most kitchen fires occur in kitchen ranges, boilers or deep-fat fryers and can often
be traced back to poor cleaning regimes.

4.1.1. Protecting Property from Fire

1. Ensure that cooking ranges, boilers and deep-
fat fryers are fitted with thermostats or
emergency cutoff valves to turn off the fuel
supply should a fire break out.
2. Ensure that filters are removed and de-
greased frequently to prevent a buildup of
greasy deposits.
3. Cleaning should be done weekly. You may
need to consider more frequent cleaning if
the equipment is used for long periods on a
daily basis.
4. Store all combustible materials away from
buildings or perimeter fencing – preferably
inside locked waste bins or lidded skips.
Ensure they are emptied regularly. If no
suitable outside location is available, use a
secure internal storage area.
5. Be vigilant when you open and close the
premises each day – look for signs of
potential trouble e.g. graffiti or damage to
fences – remove graffiti and repair any
damage immediately to deter further damage
occurring.

Electrical Faults
Prevention of faults is the answer here and this can be achieved by:
1. Frequent visual inspections of all portable
electrical items and fixed electrical wiring.
2. Regular maintenance of these items by an
authorized agency or licensed
 electrician should be recorded and
monitored.

Smoking
Ideally, smoking should be prohibited throughout the premises (including yards and
open areas) and notices to that effect prominently displayed.
1. Ensure smoking is restricted to a
designated area that is kept free of
combustible items such as paper, curtains,
flammable liquids.
2. Provide metal lidded bins for the disposal of
ashtray contents and ensure they are emptied
safely every day. Do not dispose them with
other combustible waste.

4.1.2. Protecting Property from Natural Hazards

(Flood)
Firstly, check with the local authority whether the property is in a flood risk area. If
it is then you should:
1. Prepare a flood plan for your business
detailing the actions you will need to take to
minimize damage and disruption.
2. Conduct flood drill, so that you and your
staff will be sure it works and have
experience of what to do.

Water Escape/Leakages
1. Get dripping taps repaired as they can cause
damages.
2. Ensure pipes are properly installed using
suitable insulation material.
3. If your premises are likely to be
unoccupied for a longer period e.g. over
Christmas and New Year, turn the water off
at the stopcock and drain the system if
possible.
Storm Damages
1. Making sure your premises are in a good
state of repair, it will minimize the
chance of storm damage - check the building
regularly (walls, roof and any outbuildings)
and ensure any problems you find are
repaired promptly.
2. Check at least once a year that roof gutters, down-pipes and drainage galleys
are clear and unobstructed and kept free of leaves and vegetation.

4.1.3. Protecting your staff and visitors from

accidents.
“Prevention is better (and cheaper) than cure”.

Slips, Trips and Falls

The most common type of workplace accident can be easily and cheaply prevented
in most cases and often bring other benefits.
1. Keeping the premises clean, tidy, congestion-
free and well-lit will go a long way to
preventing most types of accident.
2. Clear up spillage promptly and post warning
notices. o Repair or replace damaged floor
coverings immediately – especially on
stairways and areas where the public have
access. o Keep a clearly marked first-aid kit
available at all times.

Manual Handling/Lifting
Preventing injuries caused by manual lifting of heavy items is also the subject of
regulations and solutions to this problem can easily be achieved.
1. If loads must be manually lifted, ensure that
they are carried by at least two people and
that training in lifting techniques is
provided.
 2. Provide mechanical equipment, e.g. trolleys
to assist staff in unloading and moving
deliveries. In addition, ensure deliveries are
as close as possible to the location where
they will be stored or used.

Accident Reporting and Investigation

1. Make sure that all accidents and incidents are recorded and
investigated as lessons can be learned to prevent them in future.
2. Recording method must accessible and secured.
3. Computer records are fine.

LEARNING OUTCOME 2 – CONTROLING HAZARDS AND RISKS

Performance Standards
• Costs of production are computed according to standard procedure; and
• Computed costs of production are reviewed and validated according to
enterprise production requirements.

INFORMATION 4.2
KITCHEN
HAZARDS
The kitchen is, after the bathroom, the most dangerous room in the house—
and with the average kitchen’s complement of knives, exposed heat sources,
glassware, ceramics, and household poisons, perhaps that is unsurprising. This is the
main reason why we need to be aware of the different kitchen hazards we might
encounter every day.
Falling – Slipping and falling incidents in the
kitchen are common, and the presence of hazards
on countertops can make the resulting injuries
much more serious. A newly-cleaned floor or a
fresh spill can make it easy to lose your footing,
and sustain concussions and lacerations from the
floor and countertops. The involuntary flailing
associated with a fall can also spill hot liquids,
shatter glassware, or bring the arms in contact with
stovetops or knives.
To mitigate the risk of a falling injury, never cook
on a wet floor, and clean spills thoroughly as soon
as they happen. Turn the handle of any pots and
pans over the stovetop, so they’re less likely to
be knocked over in the event of a fall.
Knives – Lacerations from kitchen knives are so
common that the National Electronic Injury
Surveillance System actually subdivides them by
the item being cut. A blade slip while cutting raw
chicken is the most common form of kitchen
laceration, followed by potatoes, apples, onions,
and bagels.
Cutting injuries are mostly the result of dull knives,
badly secured cutting boards, and improper knife
technique. As much as possible, use sharp, high-
quality blades, especially on slippery items like raw
meat. Invest in a non- slip food cutting-board or
slide a wet towel underneath the board to secure it.
While cutting, keep your hands as dry as possible,
firmly grip the knife, and always curl the fingers
of your free hand.
Stovetops – Improper use of a stovetop
(particularly a gas range) can result in fire, burns,
and scalding. Loose sleeves, neckties, or long hair
can ignite in contact with the burners, so it’s
important to keep hair tied back and any loose-
fitting clothing away from the range. Never leave a
stovetop unattended, especially while using a glass
casserole dish; they can explode violently from the
heat, and spray shards of glass all over the kitchen.
Be sure to also keep children away from reach.
Liquids on a stovetop can also be extremely
dangerous, especially if they boil over or spill. It
only takes a second of exposure to boiling water to
inflict third-degree burns, and potentially
permanent loss of the affected tissue. Most of all,
never leave a boiling pot unattended.
Bacteria – They say that the best way to avoid
bacteria is to wash your hands and all cooking
utensils before and after preparing food—and do
not switch from preparing raw meat or seafood to
preparing vegetables without washing. Never put
cooked food right back on the plate where you
prepared it raw—the blood and juices can easily
reintroduce bacteria.
Take special care to sanitize your countertops and
cutting boards and be ready to replace them if they
sustain deep gouges from knives
— those crevices can be a haven for bacteria and are
difficult to clean properly. If you use rags and
sponges, wash and (especially) dry them thoroughly
—often they will do more to spread bacteria than to
remove it. Always remember that refrigerators slow
bacterial growth, but do not stop it. Leftovers can
become dangerous to eat without any noticeable
change in flavor or odor, so minimize the time your
leftovers spend at room temperature and eat them
within (at most) one week of preparation.
Poisoning –The easiest way to avoid kitchen
poisoning is to keep your cleaning and cooking
separate, and make sure your cleaning supplies
are well-secured under the sink if you have small
children. To prevent food poisoning from canned or
jarred goods, never eat food from a can that appears
swollen, or releases pressurized gas when you open
it. Respect the expiration dates on your packaged
foods, and never leave an open can or jar at room
temperature for more than an hour.

INFORMATION 4.3
BASIC KITCHEN RULES FOR SAFETY
Cooking is fun, but kitchen safety is a priority. There are many pieces of
equipment and environmental hazards that can be extremely dangerous. Sharp
objects like knives, open fire by the oven, electrical appliances, and even bacteria
around the kitchen. Observing basic rules of kitchen safety is a good habit to
develop.
 Always pay attention to what you’re doing in the kitchen because one slip can
cause serious injury or accidents. To prevent serious injuries or accidents: always
pay attention to what you’re doing, adopt a plan for kitchen cleanliness, and have
necessary safety equipment at your disposal.
It’s also important to be aware of who is in the space – for example, children
should never be left alone in the kitchen!
• Store knives in a wooden block or in a
drawer. Make sure the knives are out of the
reach of children. Follow these knife safety
tips to prevent injury.
• Never cook in loose clothes and keep long
hair tied back. You don’t want anything
accidentally catching fire (not to mention
hair ending up in the food!).
• Never cook while wearing dangling
jewelry. A bracelet can get tangled
around pot handles.
• Keep potholders nearby and use them! Be
careful not to leave them near an open
flame.
• Turn pot handles away from the front of the
stove. Children can’t grab them, and adults
can’t bump into them if they’re out of the
way.
• Don’t let temperature-sensitive foods sit out
in the kitchen. Raw meat, fish, and certain
dairy products can spoil quickly, so
refrigerate or freeze them right away.
• Wipe up spills immediately. Keep the floor
dry so that no one slips and falls.
• Separate raw meat and poultry from other
items whenever you use or store them. This
precaution avoids cross- contamination of
harmful bacteria from one food to another.
• Wash your hands before handling food and
after handling meat or poultry. Hands can be
a virtual freight train of bacteria.
 • Get a fire extinguisher for your kitchen. You
should do your best to prevent a kitchen fire,
but sometimes it’s out of your hands. So,
make sure you know how to use the
extinguisher before a fire breaks out. You
can’t waste any time reading the directions
amidst the flames.

LET’S SEE WHAT YOU LEARNED 4.1

Directions: Hazards should always be taken into consideration wherever you may
be. With what you have learned in this lesson, complete the table below by putting
your speculative thoughts and ways to avoid the items on the first column.
Types of Accident or Speculations Ways to Avoid Them
Disaster
1) Fire

2) Knife Cut

3) Spillage

4) Floods

5) Burgled Kitchen

LET’S SEE WHAT YOU LEARNED 4.2

Directions: Look for five (5) possible hazards in your kitchen. Then, state the
ways in order to avoid them. You may also take pictures to aid visuals.

“Never give up on cooking. You may start with spilled ingredients,

but you will always end up with pouring a good hot soup.”
 LESSON 5
HOW TO MAINTAIN
KITCHEN TOOLS,
EQUIPMENT AND
LEARNING OUTCOMES
At the end of this lesson, you are expected to do the following: LO
2. Maintain appropriate kitchen tools, equipment, and paraphernalia. LO 3.
Store and stack kitchen tools and equipment
LEARNING OUTCOME 1 – PROPER KITCHEN MAINTENANCE
Performance Standards
• Selecting various types of chemicals for cleaning and sanitizing kitchen tools,
equipment, and paraphernalia
• Clean and sanitize kitchen tools and equipment following
manufacturer’s instructions
• Use cleaning tools, equipment, and paraphernalia in accordance to
standard operating procedures
• Maintain kitchen tools, equipment, and work areas

PRE-ACTIVITY 4
Directions: Put a check (✓) mark if the statement is correct and a cross (X) mark
if incorrect.
1. Utensils need to be thoroughly washed in cold, soapy water.
2. Follow the instructions on the sanitizer’s container carefully.
3. All utensils must be thoroughly dried before they are re-used.
4. Cleaning will remove most of the dangerous bacteria present in the
utensils.
5. Chemical sanitizer or very hot water can be used in the absence of dish
washer.

INFORMATION 1.1
CLEANING AND
SANITIZING
Cleaning and sanitizing procedures must be a 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 another.
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:

a) 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.
b) Solvent cleaners – Use periodically on surfaces where grease has
burned on. Solvent cleaners are often called degreasers.
c) Acid cleaners – Use periodically on mineral deposits and other soils that
detergents cannot remove. These cleaners are often used to remove scale
in washing machines and steam tables.
d) Abrasive cleaners – Use these cleaners to remove heavy accumulations of
soil that are difficult to remove with detergents. Some abrasive cleaners also
disinfect. 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 171°F (77°C). If a high- temperature
ware washing machine is used to sanitize cleaned dishes, the final sanitizing
rinse must be at least 180°F (82°C). For stationary rack, single temperature
machines, it must be at least 165°F (74°C).
 Cleaned items must be exposed to these temperatures for at least 30
seconds.
2. Chemicals. Approved chemicals sanitizers are chlorine, iodine, and
quaternary ammonium. Different factors influence the effectiveness of
chemical sanitizers. The three factors that must be considered are: a.
Concentration -- The presence of too little sanitizer will result in an
inadequate reduction of harmful microorganisms. Too much can be toxic. b.
Temperature – Generally, chemical sanitizers work best in water that is
between 55°F (13°C) and 120°F (49°C). c. Contact time -- 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,
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

Chemica Concentrati Contac Advantage Disadvantage

l on t Time
Chlorine 50 ppm in 7 Effective on a wide Corrosive,
water second variety of bacteria; irritating to the
between 75% s highly effective; skin,
and 100% not affected by effectiveness
hard water; decreases with
generally increasing pH of
inexpensive solution;
deteriorates
during storage
and when
exposed to light;
dissipates rapidly;
loses activity in
the presence of
organic matter
Iodine 12.5-25 ppm 30 Forms brown color Effectiveness
in water that second that indicates decreases greatly
is at least s strength; not with an increase
75° F affected by hard in pH most active
water; less at pH 3.0; very
irritating to the low acting at pH
skin than is 7.0); should not
chlorine; and be used in water
activity not lost that is at 120F
rapidly in the or hotter; and
presence of the might discolor
organic matter. equipment and
surfaces

Quaterna U to 200 ppm 30 Non-toxic, Slow destruction

ry in water that second odorless, colorless, of some
Ammoniu is at least s noncorrosive, microorganisms;
m 75° F nonirritating; not compatible
Compoun stable to heat and with some
ds relatively stable in detergents and
the presence of hard water.
organic matter;
active over a wide
pH range

Cleaning and sanitizing utensils

There are three steps needed to effectively clean and sanitize utensils:
1. Washing - Effective washing must occur before sanitizing, as sanitizers
may not work as well if the food contact surface or utensil has not had all
visible contamination removed. Washing, or cleaning, is often achieved with
detergent, water and agitation, with the visible dirt and detergent then rinsed
and removed with clean water. Detergents are chemicals that remove dirt and
grease, but detergents do not kill bacteria and other microorganisms.
Microorganisms may be removed during the cleaning process, but washing is
not intended to destroy microorganisms, sanitizing is required for this
purpose.
2. Sanitizing – This will need sanitizers, which are substances capable of
destroying microorganisms including those bacteria that cause food
 poisoning and other diseases. When used properly, they can reduce surface
contamination by bacteria to a safe level. It is important to read and follow
the directions on sanitizers carefully. Sanitizing is usually achieved using
heat and water, or chemicals, or a combination of both methods. An
effective alternative to chemical sanitizers is hot water used at (75°C or
hotter) to soak items for 2 minutes or more.
3. Drying – All utensils must then be thoroughly dried before they are re- used.
Air-drying is best but tea towels can also be used. Be sure that the tea towels
are clean though.
If you are using very hot water, take extra care to avoid being scalded.
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.

Cleaning Kitchen Premises

Cleaning your kitchen regularly is important not only to keep it looking its best, but
also to remove all germs and bacteria that accumulate regularly in the kitchen area.
There are several surfaces around the kitchen, and by making a homemade cleaning
solution, you can easily clean most of the surfaces with one basic mixture of
household ingredients that are probably already in your kitchen cupboards.

Instructions
1. Collect loose dust by sweeping the kitchen floor daily with a broom or static
sweeper and wiping down counter tops, tables and other surfaces with a cleaning
rag. To remove sticky buildup, wipe with a damp cleaning rag and wipe a damp
mop over your kitchen floor.
2. Mix 1-gallon warm water in a bucket with ½ cup white vinegar and 1 tsp. dish
soap. Dip your mop into the bucket, wring the mop out and wipe across your
kitchen floors. The diluted vinegar solution makes it safe for any kitchen floor
surface while still strong enough to clean and disinfect. The dish soap assists in
cutting through any food residue that may be on the kitchen floor.
Let your floor air dry after cleaning. 3. Make an all-purpose cleaner in a spray
bottle. Combine 3 cups warm water with ½ cup white vinegar and 1 tsp. dish soap.
3. Spray this solution onto kitchen surfaces and wipe off with a damp cleaning rag.
This works well on any type of kitchen surface including cabinetry, sinks, tables,
counters and any other area that requires cleaning.
5. Fill a few bowls with about ½ cup each of baking soda. Place these around your
kitchen to absorb odor and keep the kitchen smelling fresh. Open windows to let
fresh air circulate, which is especially useful when cooking strong-smelling foods.
POINTS TO PONDER:
1. Why it is important to clean, sanitize, and store equipment properly?
2. Enumerate ways on the proper storage of cleaning equipment.

LEARNING OUTCOME 2 – STORING AND STACKING KITCHEN TOOLS

AND EQUIPMENT
Performance Standards
• Store and stack cleaned equipment and utensils safely in the
designated place

INFORMATION 2.1
KITCHEN TOOLS MAINTENANCE

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 (add a
small amount of dishwasher detergent to help start the cleaning). Drop items in the
soak as soon as you are through using them. They will be easier to wash after some
time.
2. Use a damp washcloth to wipe off all cake mix splatter from the mixer. While
you’re at it, wipe off any stray splatter from the counter piece and nearby areas. If
necessary, finish off with 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 handwashing or loading in
a dishwasher (if dishwasher-safe).
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.
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.

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 storage areas; and

• handled properly to minimize contamination of food contact surface.

Storing of Washed Utensils

1. They should be stored in a clean dry place adequately protected against vermin
and other sources of contamination
2. Cups, bowls, and glasses must be inverted for storage. 3. When not stored in
closed cupboards or lockers, utensils and containers must be covered or inverted
whenever possible. Utensils must be stored on the bottom shelves of open cabinets
below the working top level. 4. Racks, trays and shelves must be made of materials
that are imperious, corrosive-resistant, non-toxic, smooth, durable and resistant to
chipping. 5. Drawers must 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.
 LET’S SEE WHAT YOU LEARNED 5.1
Directions: Arrange the following steps chronologically. Use A for the first step,
B for second and so on. Write your answer on a separate sheet of paper.
Prepare diluted vinegar solution in a bucket. Dip your mop into the
bucket, wring the mop out and wipe across your kitchen floors.
Spray all-purpose cleaner onto kitchen surfaces and wipe off with a damp
cleaning rag.
Collect loose dust by sweeping the kitchen floor daily with a broom or static
sweeper and wiping down surfaces with a cleaning rag.
Fill a few bowls with about 1/2 cup each of baking soda. Place these
around your kitchen to absorb odor and keep the kitchen smelling fresh.
Make an all-purpose cleaner in a spray bottle.

LET’S SEE WHAT YOU LEARNED 5.2

Directions: Observe how canteen staff clean and sanitize kitchen tools and
equipment. Take note of your observations and make comments/suggestion on how
to improve their methods of cleaning and sanitizing kitchen tools and equipment.
Report in your observations in the class.
 LESSON 6
BASIC PRINCIPLES OF
FRUIT
AND VEGETABLE

LESSON OBJECTIVES
At the end of this lesson, you are expected to do the following:
LO 1. Prepare fruits and vegetables; and
LO 2. Cook fruits and vegetables
LEARNING OUTCOME 1 – PREPARING FRUITS AND VEGETABLES
Performance Standards
• Check that fruit, vegetables and accompanying ingredients are of the
correct type, quantity and quality
• Store prepared fruit and vegetables appropriately prior to cooking if
required*
• Assemble vegetables prior to cooking

INFORMATION 6.1
VEGETABLE AND FRUIT COOKERY
In most dishes, it is said that vegetables are often best prepared and served
simply. It is also recommended in any kind of diet due to its nutritional value. Most
of all, preparing and cooking them properly would really help in retaining the
nutrient content. Therefore, we need to learn about the principles of cooking
vegetables first.

Principles of Cooking Fruits and Vegetables

1. Should be washed before paring or
cutting and cooking.
2. Cook vegetable until tender; do not
overcook.
3. Use a large sharp knife in chopping.
4. Be sure the water is boiling before
dropping the vegetables.
5. Be sure to remove the skin as thinly as
possible.
6. Serve as soon as they are cooked for
appeal and nutrition.

Storing Fruits and Vegetables

a) store in the crisper compartment of the
refrigerator.
b) wrap leafy vegetable in a cling wrap
 c) root vegetable should be placed in a
cool, dry place

INFORMATION 6.2
FRUIT AND VEGETABLE CUTTING
Following are vegetable cutting and chopping styles that every serious cook
should master. Taking time to learn and practice these techniques will go a long way
in simplifying and expediting your cooking process. One thing that is important
regardless of the cutting technique you use is having a quality set of cutting knives
and a good wood cutting board will help reduce food contamination and protect the
blades of your knives.
Brunoise (Fine Dice)
This technique will allow you to fine diced
vegetables and fruit. Normally, the food is crosscut
and then sliced across the sticks in order to create
fine cubes. Foods that are commonly brunoised
include turnips, onions and carrots.
Chiffonade (Shredding)
The chiffonade technique is usually used on leafy
vegetables and herbs. Some examples include,
spinach, lettuce, basil herbs and cabbage. This is
accomplished by first cutting the food into long
strips, and then cross cutting them in the preferred
thickness.
Julienne (Match Stick Cuts)
The Julienne technique allows you to cut foods into
long, thin matchstick-like pieces. This is a cutting
style that is normally used for zucchini, carrots,
celery and capsicum, but it can be used on
virtually any type of vegetable.
Macedoine (Large Dice)
This particular technique is used to cut
vegetables and fruit into large cubes, which is ideal
for preparing vegetables that will be used in soups.
Cooks also cut melons and other types of large
fruit using this technique. When
using this technique, it is important to have a flat
surface to cut on.
Slicing
Slicing is a technique in which you cut food into
thin slices that are relatively broad in
comparison to the slice depth. You can use this
technique on meats, fruit and vegetables for use in
any number of vegetables.

Mincing
Mincing creates a food with an even smaller
consistence that you would be able to use the
brunoise technique. To use this technique
effectively, you will need to hold your knife handle
with one hand and use your other hand to keep the
blade's tip in contact with the cutting surface —
while bringing your blade down into the food.

Roll-Cutting
This is a common technique that is used to cut long
fruit and vegetables, such as zucchini and carrots.
Using this technique will allow you to make more
attractive pieces, while exposing more of the food's
surface.
Parallel Cutting
This is a technique that is used to cut broad, thin
slices of vegetables and meat. You accomplish
this by laying your food flat on a cutting surface
and angling your knife blade parallel to the cutting
surface, in order to cut through the food.
Crushing
This is a technique that is used to crush foods like
garlic and ginger, and it is best accomplished
by using a flat surface like a
walnut cutting board and using a large blade to
press downward on the food.

Each of these techniques are designed to produce foods with different sizes and
consistencies in order to improve taste and cooking consistency.

POINTS TO PONDER:
1) Which of the following slices have you encountered or tried?
2) Should there be a specific cut of vegetable/fruit for every recipe? Explain.

LEARNING OUTCOME 2 – COOKING FRUITS AND VEGETABLES

Performance Standards
• Prepare needed ingredients for a recipe; and
• Cook the ingredients according to the given recipe.

LET’S SEE WHAT YOU LEARNED 6.1

Directions: Given below is your very first recipe. Let us try this simple
recipe to see how much we have learned so far.

Sautéed Eggplant (Ginisang Talong)

Ingredients:
• 2 to 3 tablespoons vegetable oil
• 1 tablespoon garlic, chopped
• 3 large eggplant, sliced into 2-inch strips
• 2 to 3 tablespoons gochujang (red chili paste)
• 3/4 teaspoon salt
• 1/4 cup water
• 1 to 1 1/2 teaspoons sesame oil
Procedure:
1) Heat vegetable oil in a wok over medium-low heat. Sauté chopped
garlic until soft and fragrant.
2) Add eggplants and stir. Add gochujang, salt, water, and sesame oil; simmer.
Stir until eggplant is cooked and water is completely absorbed. The sauce
should be thick. Serve immediately.
Complete the table below after cooking.
Observations Realizations
 LET’S SEE WHAT YOU LEARNED 6.2
Directions: Let us now head into our next recipe in this module! Using the given
recipe below, follow its steps together with provision of the given ingredients.
Remember substitution: it is to be noted.

Chinese-style Vegetable Stir-Fry

Ingredients:
• 2 tablespoons vegetable oil
• 1/2 cup red onion, thinly sliced
• 200 grams pork, (use thinly sliced skinless pork belly (bacon-cut)),
sliced into 1-inch pieces
• 1 piece zucchini, sliced into rounds (about 1 cup)
• 1 cup cauliflower, florets
• 1 piece carrot, sliced into thin rounds (about 1 cup)
• 1 piece eggplant, cut into 1-inch pieces
• 1 cup red bell pepper, sliced
• 1 clove garlic, minced
• 1 teaspoon ginger, minced
• 1/2 cup oyster sauce
• 1 tablespoon sugar, dissolved in 2 tablespoons water
• 1 cup french green beans, trimmed
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 2 tablespoons sesame oil
Procedure:
1) Heat oil in a wok or large skillet over high heat until almost smoking. Add
onions, stirring constantly. Add pork; cook until browned.
2) Add zucchini, cauliflower, carrots, eggplant, bell pepper, garlic, ginger,
oyster sauce, and dissolved sugar, stirring continuously. Cook for 2 minutes.
3) Add beans, pepper, and salt. Cook, stirring, until tender yet still crisp,
about 2 minutes more.
4) Stir in sesame oil and remove from heat. Serve immediately.
Complete the table below after cooking.
Observations Realizations

“A great cook was once a great failure.”

LESSON 7
BASIC PRINCIPLES OF
MEAT AND POULTY COOKERY
LESSON OBJECTIVES
At the end of this lesson, you are expected to do the following:
LO1. Kinds of Meat and Poultry for Processing and Marketing
LO2. Cooking Processed Meat and Poultry Products

INFORMATION 7.1
PRINCIPLES OF MEAT AND POULTRY COOKING
Most recipes in this time include the use of meat and poultry. Meat and
poultry are great sources of protein. They also provide lots of other nutrients your
body needs, like iodine, iron, zinc, vitamins (especially B12) and essential fatty
acids.
Why meat and poultry are so good for you
Meat and poultry are very good sources of protein, which is important for growth
and development. But did you know they are also full of other things that you need
to be healthy?
For example:
• iodine to help your body produce thyroid
hormone
• iron to carry oxygen around your body
• zinc to keep your immune system strong,
your skin healthy, and for growth,
development and reproductive health
• vitamin B12 for your nervous system
• omega 3 to support heart and brain health.
But then again, too much is too bad!

7.1.1. Principles of Meat Cookery

Meat is the edible portion of mammals which contains muscle, fat, bone,
connective tissue, and water (includes meat from cattle, swine, and sheep). It
contains 15-20% protein, 50-70% water, Vitamin B and Iron.
Meat can be prepared by numerous cooking methods—everything from
roasting to grilling. However, there are five basic principles that apply to the vast
majority of these recipes, as well as to most poultry recipes.
1) Dry heat is best suited to tender cuts of meat,
basting frequently to improve the flavor.
2) Tough meats should be cooked using moist
heat at low temperature.
3) Meat should not be removed from its
wrapping to avoid microbial contamination.
4) Meat should be cooked thoroughly since it
contains high level of parasites.
5) Pot roasting – method of cooking that
tenderizes even the toughest cuts of meat.
Types of Meat
You must have wondered what the best type of meat is. But before that, let us
introduce ourselves to the different types of meat available in our market.
1. Cattle – This is the meat of steers or heifers. Cows, as examples, are kept on
farm for milk and meat. This type of meat has a bright cherry red color with
external layer of fat.
i. Beef – This refers to the muscles and meat from cow. This meat is over 1
year when slaughtered.
ii. Veal – meat of young cow, cattle 3 to 14 weeks when slaughtered
2. Carabeef – Coming from carabaos, this is an innovative type of meat found
in the provinces of the Philippines. It has a lower fat content than other meats
and its fat is milky white, compared to the yellow-white fat of beef.
3. Venison – It is originally described as the meat of game animal, but now
refers to deer meat. It is an excellent source of lean animal protein and a
healthy alternative to processed foods.
4. Lamb and Mutton – This comes from sheep. The difference of the two lies
on tenderness, cooking methods, doneness, and flavor.
i. Lamb – the smallest animal used for meat. It should not be more than 14
months of age when slaughtered. Its meat is pinkish/red in color with fine
texture.
ii. Mutton – this is meat from older sheep. It is slaughtered over the age of two
years. Its meat is dark red in color with layer of cream-colored exterior fat.
5. Pork – This is the meat of swine. Hogs or pigs should not be more than 1
year of age when slaughtered. Its meat is grayish pink/rose in color with well-
marbled exterior.
6. Chevon – Specifically from goat, its meat also depends from the animal’s
age. It is considered as the healthiest of red meats.
i. Carpetto/Natale/Kid – the meat from a young goat
ii. Chevon – the meat from a mature goat

Market Forms of Meat

1. Fresh meat – form of meat after slaughter that has not undergone
chilling.
 2. Chilled meat – been kept cold above freezing point within 24 hours after
slaughter.
3. Frozen meat – stored in freezer and hard as stone when sold.
4. Cured or Processed meat – meat products that have been cured with
preservative agents. Examples are tocino, ham, and longganisa.

Types of Meat Cuts

On this section, we will discover the different meat cuts of the common meat in the
Philippines. Analyze the given diagrams in order to classify each cut.

PORK CUTS

BEEF CUTS
 LAMB AND MUTTON CUTS

Characteristics of the Different Types of Meat Cuts

Besides knowing what the different meat cuts are, we also needs to know their
characteristics by knowing the muscle parts of meat.
1. Tender cuts – have less muscle activity and are plump.
Ex: Sirloin and tenderloin
2. Less tender cuts – muscle parts most used by the animal.
Ex: hocks, chucks and flank
3. Tough cuts – necessitate longer cooking
Ex: Bulalo

Buying the Right Kind of Meat

Have you tried inspecting if your meat is right? Here’s how!

1. Buy clean meat.

2. Look for the inspected and stamped marks.
(real meat)
3. Be knowledgeable of the different cuts of
meat for the different recipes to be prepared.
4. Beef – bright red with yellow fat. Pork
– light pink, firm, and white fat.
5. Meat should have a fresh smell and free from slime.
6. Buy frozen meats from those who have reliable refrigeration
equipment.
7. Meat should be properly wrapped with plastic bags or clean wrapping
materials.

7.1.2. Principles of Poultry Cookery

Poultry refers to the flesh of domestic birds (chicken, duck/itik, goose,
turkey, pigeon, squab, quail). It provides a lot of protein, vitamin B, iron,
phosphorus and fat. In the same way, frozen poultry has the same nutritive value as
fresh poultry.
1. Fat distribution and maturity of the fowl
affect the quality of the product. Mature
birds are best cooked using moist heat. Dry
heat is suitable for young birds.
2. The best cooking temperature for poultry is
at low to moderate heat.
3. To prevent the risk of microbial
contamination, stuffing of turkey and
chicken should be done immediately before
roasting.
 4. Because of its susceptibility to microbial
growth, cooked poultry should be eaten
immediately or refrigerated if not consumed.
Leftover stuffing should be stored separately
to prevent contamination.
5. Because poultry meat is pale- colored, it is
best to employ dry heat cooking with fat for
a brown color.
6. When roasting a chicken, cuts should be
placed with the breast-side down to produce
a juicier and tender product.
7. To improve the palatability of lean poultry
meat, basting can be done.

Types of Chicken and Poultry

Like meat, there are also different types of poultry according to age and size. This
can also come from different cultures, such as from China and Philippines.
1. Broiler or fryer – young chicken whose meat is tender and soft and skin
is smooth
2. Roaster – usually 4 to 6 mos. old and chosen for grilling and roasting.
3. Stag – male chicken less than 10 months old.
4. Hen – mature female chicken bred for more than 10 months.
5. Cock or rooster – mature male chicken with rough skin and dark
meat.
6. Jumbo chicken – large chicken if it weighs 4kg or more.
7. Peking duck – originated from China, famous for its tenderness and
delicious meat.
8. Duck or itik – available in many places in the Philippines, eggs are
made into balut.
Market Forms of Poultry
Poultry is truly remarkable in terms of dishes. However, it is also good to identify
the market forms of poultry for easy decision in buying the right kind.

1. Live poultry – clear eyes, young, feathers are small and its feet fine.
2. Whole poultry – poultry carcass, from which feathers have been removed;
the head, feet and innards are still intact.
3. Dressed poultry
– poultry carcass, from which feathers and innards have been removed.
 – skin should be smooth and yellowish
– breast must be plump with no foul odor.
4. Choice cuts of poultry
– poultry parts packed in a box or plastic
– usually frozen or chilled
Ex:
Drumsticks, wings, necks, breasts, gizzards, and liver

Types of Poultry Cut

Analyze the diagram below to see the different types of poultry cut.

Doneness Temperatures for Meat and Poultry

When cooking meat and poultry, there are considerations in temperature measurement.
BEEF/LAMB/VEAL TEMPERATURE
Rare 115 to 120 degrees (120 to 125
degrees after resting)
Medium-Rare 120 to 125 degrees (125 to 130
degrees after resting)
Medium 130 to 135 degrees (135 to 140
degrees after resting)
Medium-Well 140 to 145 degrees (145 to 150
degrees after resting)
Well-Done 150 to 155 degrees (155 to 160
degrees after resting)
PORK TEMPERATURE
Medium 140 to 145 degrees (150 degrees
after resting)
Well-Done 150 to 155 degrees (160 degrees
after resting)
CHICKEN AND TURKEY TEMPERATURE
White Meat 160 degrees
Dark Meat 175 degrees

INFORMATION 7.2
METHODS OF PROCESSING MEAT AND POULTRY
We might have eaten our favorite corned beef for breakfast, or even a delicious
spiced ham for dinner! In this section, we will now discuss how meat and poultry
are being processed for market and consumption.
Let us first look on the chemicals and other items added to food for processing.
A. Food Additives – These are mixtures of concentrates added to food as a result
of production and processing. It is added in small and exact amounts. It also
lengthens the storage life and acts as aid in processing meat.
1) Preservatives – prevent the growth of bacteria. (Food spoilage) Ex:
salt, sugar and vinegar
Saltpeter (potassium nitrate) – for curing
sulfur dioxide – anti browning agent for fruit and
vegetables
benzoic acid – for fruit juices and jellies
2) Emulsifiers – prevent separation of food ingredients like oil and
vinegar
Ex: egg – natural emulsifier
lecithin – fat found in soy and other food products
food emulsified – margarine, bread and cakes.
 3) Stabilizers – improve consistency and texture usually
polysaecharide food gums.
Ex: guar gum
Carrageenan
Gelatin - used in ice cream and other food

B. Sugar – It is a sweet substance from sugarcane or sugar beet juice

1. Refined sugar – purified of unwanted impurities.
2. Brown sugar – sugar crystals coated in molasses syrup.
C. Spices – These are taken from the seeds, stems, barks, fruits and leaves of
plants. These are very pungent, aromatic and flavorful. Examples of these are
cardamom, cinnamon, and cloves.

D. Salt – It heights the flavor of various food.

1. Rock salt – grayish in color. It is less refined than iodized salt
2. Iodized salt – has small amounts iodine added.
3. Sea salt – distilled from sea water. It is fine or coarsely ground.

E. Water – It gives a different texture to products.

1. Hard water – contains high amount of dissolved minerals.
2. Soft water – treated water, minerals removed.

METHODS
By understanding the things added, the processes can now be explained.
1. Canning – combination of heating to kill spoilage bacteria and
inactivate enzymes and sealing the food in an airtight container to
prevent contamination.
2. Sun and Air drying – to remove moisture from meat.
3. Salting and Curing – salt holds back microorganisms and the action of
enzymes.
4. Dehydration and Smoking – remove moist from food; uses
artificially heated air with controlled conditions of temperature,
humidity and airflow.
 LET’S SEE WHAT YOU LEARNED 7.1
Directions: Targeting Learning Objective No. 2, it is time to try few recipes in
this section, starting with meat. Just like from Lesson 6, follow the given procedures
together with provision of ingredients.

Bistek
Ingredients:
• 2 lbs beef steaks; thinly sliced
• 1 tablespoon calamansi (or lemon) juice
• 6 tablespoons soy sauce
• 1/2 teaspoon ground black pepper
• 1 big onion; sliced in rings
• 6 cloves of garlic; minced
• Salt and pepper to taste
• Cooking oil
Procedure:
1. Marinate beef steak in calamansi juice, soy sauce, ground pepper, and salt
for 1 hour. Set aside.
2. In a skillet, fry onion rings just enough to make it translucent. Remove
onion from skillet and set aside.
3. In same skillet, fry the marinated beef steak over high heat turning upside
down several times until brown and tender. Remove beef from skillet and
set aside.
4. Saute garlic and when brown, add the beef steak.
5. Pour the marinade, little by little just to create a delicious oily sauce.
6. Add the onion rings and simmer until done. Serve hot!
Complete the table below after cooking.
Observations Realizations
 LET’S SEE WHAT YOU LEARNED 7.2
Directions: Meat cookery is really one of a kind, the same way as poultry does.
Follow the given procedures together with the provision of ingredients.

Chicken Adobo
Ingredients:
• 2 lbs chicken sliced into serving pieces
• 1 piece Knorr Chicken Cube
• 1 head garlic crushed
• 3/4 cup white vinegar
• 6 tablespoons soy sauce
• 1 1/2 teaspoons whole peppercorn
• 5 pieces dried bay leaves
• 1/2 cup water
• 1 teaspoon sugar
• 4 tablespoons cooking oil
Procedure:
1. Combine chicken, 1/4 of the total amount of garlic, whole peppercorn, dried
bay leaves, soy sauce, vinegar, and water in a cooking pot. Cover and let
boil. Stir and make sure that all ingredients are well blended.
2. Add Knorr Chicken Cube and sugar. Stir. Cover the pot and cook for 10
minutes.
3. Turn the chicken over and cook the opposite side for another 10
minutes. Set aside.
4. Heat oil in a clean pan. Saute remaining garlic until it turns light brown.
5. Pan fry the chicken for 1 minute per side. Pour the adobo sauce into the
pan. Boil until it reduces to half.
6. Transfer to a serving plate. Serve with warm rice.
Complete the table below after cooking.
Observations Realizations
 “A recipe has no soul. You as the cook must bring soul to the
recipe.”

LESSON 8
BASIC PRINCIPLES OF
COOKERY
FISH AND SEAFOOD

LESSON OBJECTIVES
At the end of this lesson, you are expected to do the following:
LO 1. Prepare fish and seafood; and
LO 2. Cook fish and seafood

INFORMATION 8.1
Principles of Fish and Seafood Cookery
Another important type of food is seafood, which includes many kinds of
fish as well as shellfish and other sea creatures like squid. Some kinds of seafood
are raised in ponds or in cages in the sea, but most of the fish we eat are taken alive
from the ocean by big commercial fishing boats. For this section, we are going to
talk about how this type of food is being cooked.

1. Fish scales should be removed.

2. Fat fish (tanigue) is usually desirable for
baking and broiling.
3. Lean fish (hasa-hasa) is best cooked by moist
heat.
4. Fish should be cooked in a least possible
time to prevent moisture loss and retain its
flavor.
5. All kinds of seafood cook quickly. If
overcooked they become dry and lose their
succulent quality.
6. Steaming is the most simple and ideal
method in cooking fish and seafood.
7. The flesh of raw fish is translucent, it
becomes opaque when cooked.

In most cases, it is also important to identify the parts of a fish, for cases like gender identity
and other reasons at hand.

PARTS OF A FISH

67
Common Types of Fish in the Philippines
Let us venture to the common types of fish in the Philippines! What fish have you
already tried?

Golden threadfin bream (Bisugo) Yellowtail Fusilier (Dalagang

Bukid)

Salmon Red Snapper (Maya-maya)

Milkfish (Bangus) St. Peter’s Fish (Tilapia)

Characteristics of Fresh Fish

68
While fish and seafood may be a good choice for delicacies, it is also important to
know how to pick the best ingredient with its best qualities.

1. Eyes are bulging, clear, full and bright.

2. Gills are red and covered with clear
slime.
3. Odor is seawater smell, not foul.
4. Flesh is firm and elastic.
5. Scales are complete, shiny and intact.
6. Color is bright and shiny.
7. Belly walls are undamaged.

Market Forms of Fish

1. Whole Fish – sold fresh and alive.
2. Dressed Fish – whole but entrails,
scales, fins and head are detached.
3. Butterfly fillet – done by slicing a whole
fish lengthwise.
4. Fillet – boneless form of fish.
5. Steaks – slices cut horizontally.
6. Fish sticks – cut evenly from large slabs
of frozen fillets.

Types of Shellfish
Besides fish, we also have other aquatic friends that provide us quality food. Below
are some of them:

We have (left to right) shrimp, crab, oyster, and lobster. But wait, there is
more!
We also have clams, squids, and mussels (tahong)!

Characteristics of Fresh Shellfish

There are also things to consider in choosing fresh shellfish.
1. Fresh shellfish like crabs, talangka,
shrimps and mussels must be marketed
alive.
2. Fresh crabs must have strong and stiff
joints.
3. Lobsters must be dark greenish brown in
color with bright eyes.
4. Oysters must be tough and hard to open and
their meat must be creamy in color.
5. Live clams are tightly closed but can be
opened when cooked.
6. Fresh shrimps have intact head. The meat
must be stiff and without foul odor.

INFORMATION 8.2
METHODS OF PROCESSING FISH AND SHELLFISH

Freezing - simplest and the most natural way of preserving fish.

Procedure:
1. Select fresh fish for freezing.
2. Remove scales and entrails then trim fins and wash.
3. Wrap fish in a plastic wrap or put in a properly labeled container.
4. Freeze immediately.
Smoking - a slow way of broiling. The fish is placed near fire where it is cooked
and saturated with smoke.
Drying or Dehydration Method – This is one of the most popular techniques
in processing fish removal of moisture from fish to make it less perishable.

Procedure:
1. Wash the fish thoroughly.
2. Open the belly cavity and the visceral organs.
 3. Rinse the fish in running water.
4. Soak the fish in brine solution.
5. Drain the fish and wash thoroughly.
6. Place the salted fish in wooden bamboo racks and dry under the sun for 2-
3 days.
7. Let cool, place in clean boxes or wrap in wax paper.
Canning - involves heating of food in tin or glass containers and
hermetically sealing canisters.

COMMON METHODS IN CANNING

1. Open-kettle Method - sterilized or heat-treated food is placed in sterile jars
and completely sealed without any further processing.
2. Can-cooked Method - prepared food is packed in jars or cans.

Procedure:
1. Carefully select the kind of fish for canning.
2. Check the equipment to be used, everything should be ready before
starting to can.
3. Make a quick preparation to retain freshness.
4. Provide a time table for sterilizing canned fish or shellfish.
5. Store in a cool place.

LET’S SEE WHAT YOU LEARNED 8

Directions: You are almost done with the module! With the last activity, we are
going to cook fish and seafood! Follow the needed instructions with the provision
of ingredients.

Ginataang Kalabasa, Sitaw, at Hipon

Ingredients:
• 1 tablespoon canola oil
• 1 onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 1 tablespoon fish sauce
• 2 cups coconut milk
• 2 finger chili peppers
• 2 cups kalabasa (kabocha squash), pared, seeded and cut into 2-inch
chunks
• 2 cups sitaw (long beans), ends trimmed and cut into 3-inch lengths
 • 1/2 lb large shrimp, tendrils trimmed
• salt to taste

Procedure:
1. In a wide pan over medium heat, heat oil. Add onions and garlic and cook
until softened.
2. Add fish sauce and continue to cook, stirring occasionally, for about 1
minute.
3. Add coconut milk and chili peppers. Bring to a simmer. Lower heat and
continue to cook for about 3 to 5minutes or until slightly reduced.
4. Add squash and cook for about 3 to 5 minutes or until tender but not
falling apart.
5. Add long beans and cook for 3 to 5 minutes or until tender crispy.
6. Add shrimp and continue to cook for about 4 to 5 minutes or color
changes.
7. Season with salt to taste. Serve hot.
Complete the table below after cooking.
Observations Realizations

You are done with this module! I congratulate you for all your hard work, future
chef!