Lm Commercial Cooking

8/10/2019 Lm Commercial Cooking

1/66

1

INTRODUCTION

Technology and Livelihood Education (TLE) is one of the nomenclature

in the implementation of the K to 12 Basic Education Program (BEP) composed of

four components; namely, Agri-Fishery Arts, Home Economics, Industrial Arts and

Information and Communication Technology. In this module, the focus is on Home

Economics mini-courseCOMMERCIAL COOKING.

In this course, you will be introduced to the different learning activities which

will prepare you to be skillful before you take the plunge into the world of work

specifically in commercial cooking and to help you more confident in preparing

dishes for people around you. Through your creativity and resourcefulness, you are

expected to bring the taste buds of most busy people to their comfort food in no time.

This module is specifically designed to focus onProcess and Del ivery.Thismodule is enriched with different activities that will assess your skills and knowledge

that you are expected to demonstrate after going through this learning materials.

Learning procedures are divided into different sections - What to Know, What to

Process, What to Reflect and Understand, and What to Transfer. Go over with

the suggested tasks and accomplish them to practice developing a sustainable

program, prioritizing needs and building vision.

So, explore and experience the K to 12 TLE modules and be a step closer to

become a successful chef.


2/66


3/66

3

6. A chef who visits places to learn new things is____________.a. persistent c. information seekerb. goal-setter d. planner

7. How will you describe a person who believes that in whatever he does, he cando well?

a. Confident in himself c. Persistentb. Goal setter d. Persuasive

8. Jeryll tries very hard to convince his fellow chefs to do what he wants. Heis__________.

a. persistent c. efficientb. commited d. persuasive

9. Jenisa always finishes her work on time. She is__________.

a. pesistent c. goal setterb. efficient d. committed to work contract

10. Mrs. Soliven considers time as gold. She does not let it pass without doinganything. She____________.

a. is planning and monitoringb. demands for quality and efficiencyc. has commitment to work contractd. has systematic informations

11. Marilyn cooked puto. What cooking utensil sidshe used?a. double boiler c. teflonb. kettle d. glass

12. It is good for baking but not practical on top or surface cooking. You needextra care in using it. What is it?a. cast iron c. stainlessb. aluminum d. glass

13. It is used to grate, shred, slice and separate foods such as carrots, cabbageand cheese.

a. graters c. flipperb. colander d. funnels

14. What utensil is used to transfer little or lots of cooked pasta to a waiting platewithout a mess?

a. two-tined fork c. scraperb. pasta spoon or server d. serving spoon

15. It is used to level off ingredients when measuring and to spread frosting andsandwich filling.a. spatula c. baster

b. spoons d. scraper


4/66

4

16. What tool is used for serving soups or stews, gravy or dessert sauces?a. spoons c. ladleb. soup ladle d. wooden spoon

17. It is commonly used to measure solids and dry ingredients, such as flour, fat, andsugar.

a. measuring glass c. scaleb. measuring cup d. portion

18. Which tool is used to measure in serving of soft foods, such as filling ice cream,and mashed potato?a. potato masher c. scoops or dipperb. scooper d. baster

19. It is a chamber or compartment used for cooking, baking, heating, or drying.

a. microwave oven c. skilletb. oven d. oven toaster

20. Which tool is used to chop, blend, mix, whip, puree, grate, and liquify all kinds offood?

a. mixer b. blender c. chopping board d. beater

21. It is a Filipino dessert made primarily from coconut milk.a. maja blanca c. bikob. cuchinta d. suman

22. Which native delicacy is made ofrice flourdough that is boiled andthen coated withcoconutand sesame seeds?a.palitaw c. espasolb.polboron d. sapin-sapin

23. It is a dessert made from purple yam.a. maja blanca c.putob. ube jam d.puto kutsinta

24. It is a source of coco milk.

a. nutmeg c. powdered milkb. coconut d. corn

25. It adds color and flavoring to native delicacies.a. batter c. cheeseb. butter and margarine d. nuts

26. Which kitchen lay-out offers a great deal of space?a. G-shape c. L-shapeb. Island shape d. U-shape
http://www.wisegeek.com/what-is-rice-flour.htmhttp://www.wisegeek.com/what-is-rice-flour.htmhttp://www.wisegeek.com/what-is-rice-flour.htmhttp://www.wisegeek.com/what-is-a-coconut.htmhttp://www.wisegeek.com/what-is-a-coconut.htmhttp://www.wisegeek.com/what-is-a-coconut.htmhttp://www.wisegeek.com/what-is-a-coconut.htmhttp://www.wisegeek.com/what-is-rice-flour.htm


5/66

5

27. Which shape of the kitchen has a very flexible lay-out?a. G-shape c. Island optionb. U-shape d. L-shape

28. Which kitchen is the most flexible and most popular as it provides with a compacttriangle?

a. U-shape c. Island optionb. L-shape d. G-shape

29. The ideal shape of kitchen for larger families that need extra storage space, isthe_________________.

a. Island option c. U-shapeb. G-shape d. L-shape

30. What shape of kitchen is easy to maneuver?

a. Pullman kitchen c. G-shapeb. Galley Kitchen d. U-shape


6/66

6

LEARNING GOALS/ TARGETS

As you go through this module, you will be able to assess yourself with the

characteristics and competencies of a chef.

You may now set your learning goals and targets that you may guide you as

you go through this module.

Provide honest answer for each item below.

MY GOALS ARE THE RESULTS OF WHAT I WANT TO BE.

MY GOALS ARE.

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

MY TARGETS ARE THE METHODS TOWARDS THE

ACHIEVEMENT OF MY GOALS.

MY TARGETS ARE.

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________


7/66

7

From this point, you are heading into

meaningful activities and learning encounters.Complete the exercises and answer the

worksheets to experience lifelong, practical

learning that awaits at the end of this module.

ENJOY YOUR JOURNEY!

NOW

Commercial Cooking is cooking for others for sale (restaurant, nursing home,boarding school, food manufacturer, etc.) It is the result of mans demand for foodthat is readily available and the fast changing phase of his/her lifestyle.

Any cook should be familiar with the correct utensils, devices and equipment inthe kitchen. It is important to consider several things and not only the price whenbuying them. The job of cooking requires specific tools, utensils, and equipment forproper and efficient preparation of food. Each piece has been designed to

accomplish a specific job in the kitchen.

The tools, utensils and equipment are made of different materials, eachhaving certain advantages and disadvantages.


8/66

8

Lesson 1: Use of kitchen materials, utensils and equipment

Activity 1. Open-Ended Statement

Directions:Complete the clauses below with your opinion or prior knowledge aboutkitchen materials, kitchen utensils and equipment that are commonly found in thekitchen.

The following are list of cooking materials, kitchen utensils and equipment that arecommonly found in the kitchen.

Cooking Materials

Aluminum is the best for all-around use. It is the most popular,lightweight, attractive and less expensive. It requires care tokeep it shiny and clean. Much more, it gives even heatdistribution no matter what heat temperature you have. It isavailable in sheet or cast aluminum. Since it is a soft metal, thelighter gauges will dent and scratch easily, making the utensilunusable. Aluminum turns dark when used with alkalis, such aspotatoes, beets, carrots and other vegetables. Acid vegetableslike tomatoes will brighten it.

What I know about ______________________________________________________

_______________________________________________________________________

What I can do in relation to_______________________________________________

_______________________________________________________________________

What I understand about________________________________________________

_______________________________________________________________________


9/66

9

Stainless Steel is the most popular material used for toolsand equipment, but it is more expensive. It is easier to cleanand shine and will not wear out as soon as aluminum.Choose those with copper, aluminum or laminated steelbottoms to spread heat and keep the pot from getting heatdark spots. Stainless steel utensils maybe bought in manygauges, from light to heavy.

Glass is good for baking but not practical for top or surfacecooking. Great care is needed to ensure for long shelf life.

How to take care of Glass?1. to remove stain, use 2 table spoon of liquid bleach per cup

of water when soaking and cleaning them.2.use baking soda to remove grease crust and boiled vinegar

as final rinse.3.use nylon scrub.

Cast Iron is sturdy but must be kept oiled to avoid rusting.Salad oil with no salt or shortening can be rubbed inside and outand dried. Wash with soap (not detergent) before using.

Ceramic and heat-proof glass are used especially for baking dishes,casseroles, and measuring cups. Glass and ceramic conduct the heatslowly and evenly. Many of these baking dishes are decorated and can gofrom stove or oven to the dining table.

Double boiler is used when temperature must be kept belowboiling, such as for egg sauces, puddings, and to keep foodwarm without overcooking.

Teflon is a special coating applied inside of aluminum or steelpots and pans. It prevents food from sticking to the pan.It is easier to wash and clean, however, take care not toscratch the Teflon coating with sharp instrument such as knifeor fork. Use wooden or plastic spatula to turn or mix foodinside.


10/66

10

KITCHEN TOOLS

A baster is handy for returning some of the meat or poultryjuices from the pan, back to the food.

Basting brushes can be used for the same purpose, butthey are also convenient for buttering the tops of breadsand baked goods after they come out of the oven.

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

preferably with a smooth operation, and comfortable gripandturning knob.

Colanders also called a vegetable strainer areessentialfor various tasks from cleaning vegetablesto straining pasta or tin contents.

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 thanmetal and more sanitary than wood. Plastics are greatly durable and cheap but maynot last long.

Cutting boards a wooden or plastic board where meat and vegetables can be cut.


11/66


12/66

12

Kitchen shears they are practical for opening food packages,cutting tape or string or simply to remove labels or tags from items.Other cutting tools such as box cutters are just as handy,especially for opening packages.

Pasta spoon or server is used to transfer a little or a lot ofpasta to a waiting plate, without mess. Pasta spoons arebest used with spaghetti or other long pasta noodles. Youcan use a large slotted serving spoon for short pastas.

Potato masher is used for mashing cooked potatoes, turnips,carrots or other soft cooked vegetables.

Rotary egg beater used for beating small amount of eggsor batter. The beaters should be made of stainless steel.

Scraper- a rubber or silicone tool to blend or scrape the foodfrom the bowl, metal, silicone or plastic egg turners or flippers


13/66

13

Seafood serving tools make the task of cleaning seafoodand removing the shell much easier. For cooking seafood,utensils will vary depending on what you are cooking.

Serving spoons- utensils consisting of a small, shallow bowl on ahandle used in preparing, serving, or eating food.

Serving tongs enable you to more easily grab and transfer largerfood items, poultry or meat portions to a serving platter, to a hotskillet or deep fryer, or to a plate. It gives you a better grip, thelonger the tongs, the better, especially when used with a deepfryer, a large stock pot or at the barbecue.

Soup ladle is used for serving soup or stews, but can also beused for gravy, dessert sauces or other foods. A soup ladle alsoworks well to remove or skim off fat from soups and stews.

Spatulais used to level off ingredients when measuring, and to

spread frostings and sandwich fillings.

Spoons solid, slotted, or perforated. Made of stainless steel orplastic, the solid ones are used to spoon liquids over foods and tolift foods, including the liquid out of the pot.


14/66

14

Two-tine fork used to hold meats while slicing, and to turn solid pieces of meat whilebrowning or cooking Made of stainless steel and with heat-proof handle.

Temperature scales are used to measure heat intensity.Different thermometers are used for different purposes in foodpreparation for meat, candy or deep-fat frying. Other smallthermometers are hanged or stand in ovens or refrigerators tocheck the accuracy of the equipments thermosta

Whisks for blending, mixing used for whipping eggs orbatter, and for blending gravies, sauces, and soups. Thebeaters are made of looped, steel piano wires which aretwisted together to form the handle.

Wooden spoons are used for creaming, stirring, andmixing. They should be made of hard wood.

Measuring Tools


15/66

15

1. Measuring cups and spoons for dry ingredientsisused to measure solids and dry ingredients, such as flour, fatand sugar. It is commonly made of aluminum or stainlessmaterial. Sizes range from 1, 12, 34, and 14 (nested cups)to one gallon. There are cups made of plastic and come indifferent colors, but could only be used for cold ingredients.They could warp, causing inaccurate measure.

2. Measuring cup for liquid ingredientsare commonly madeup of heat-proof glass and transparent so that liquid can be seen.

Quantity of measure of liquid ingredient is different in a drymeasuring cup.

3. Portion scales are used toweigh serving portions from oneounce to one pound.

Household Scales are used to weigh large quantity of ingredients inkilos, commonly in rice, flour, sugar, legumes or vegetables and meat upto 25 pounds.

Scoops or dippers are used to measure serving of softfoods, such as fillings, icecream, and mashed potato.

Spoons come in variety of sizes, shapes, materials andcolors. These are used to measure smaller quantities ofingredients called for in the recipe like: 1 tablespoon of butteror 14 teaspoon of salt.

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


16/66


17/66

17

Citrus knifeis used to section citrus fruits. The blade has a two-sided, serrated edge.

Paring knife is used to core, peel, and section fruits andvegetables. Blades are short, concave with hollow ground.

Vegetable peeleris used to scrape vegetables, such ascarrots and potatoes, and to peel fruits. The best onesare made of stainless steel with sharp double blade thatswivels.

Equipment

More complicated tools are called equipment. They may refer to a small electrical appliance,such as a mixer, or a large, expensive, power-operated appliance such a range or arefrigerator.Equipment like range, ovens, refrigerators (conventional, convection and microwave) aremandatory pieces in the kitchen or in any food establishment.

Refrigerators/freezers are necessary inpreventing bacterial infections from foods. Mostrefrigerators have special compartment for meat,

fruits and vegetables to keep the moisture content ofeach type of food. Butter compartment holds butterseparately to prevent food odors from spoiling itsflavor. Basically, refrigerator or freezer is an insulatedbox, equipped with refrigeration unit and a control tomaintain the proper inside temperature for foodstorage.

Oven- a chamber or compartment used forcooking, baking, heating, or drying.


18/66

18

Microwave ovens have greatly increased their use in thefood industry. Foods can be prepared ahead of time,frozen or refrigerated during the slack periods, and cookedor heated quickly in microwave ovens.

Auxiliary equipment like 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 mostcommonly in big food establishments, some with specializeduses and some are optional.

Blenders are used to chop, blend, mix, whip, puree,grate, and liquify all kinds of food. A blender is a veryuseful appliance. They vary in the amount of power(voltage/wattage).

Activity 2. Entrance, Exit, and Extra Tickets

Directions: Please write down your honest responses to the questions written on

each ticket.


19/66

19

Reflect and Understanding

Activity 1. Identifying the Uses

Entrance Ticket

What do I know about the

materials and equipment needed incooking?

Exit Ticket

What are the three best things I

learned today?

Extra Ticket

If I were to start all over again, what

do I want to think, say, and act?


20/66


21/66


22/66

22

Cleaning agents are divided into four categories:

DetergentsUse detergents to routinely wash tableware, surfaces, and equipment.Detergents can penetrate soil quickly and soften it. Examples include dishwashingdetergent and automatic dishwasher detergents.

Solvent cleaners Use periodically on surfaces where grease has burned on.Solvent cleaners are often called degreasers.

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.

Abrasive cleaners -- Use these cleaners to remove heavy accumulations of soil thatare 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.

Sanit iz ing 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 171F (77C). If a high-temperature

ware washing machine is used to sanitize cleaned dishes, the final

sanitizing rinse must be at least 180F (82C). For stationary rack, single

temperature machines, it must be at least 165oF (74C). 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 55F (13C) and 120F (49C).


23/66

23

c. Contact time -- In order for the sanitizer to kill harmful

microorganisms, the cleaned item must be in contact with the sanitizer

(either heat or approved chemical) for the recommended length of time.

Sanitizer Testing

Every restaurant must have the appropriate testing kit to measure chemical

sanitizer concentrations. To accurately test the strength of a sanitizing solution,

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

Chemical Concentration ContactTime

Advantage Disadvantage

Chlorine 50ppm in waterbetween 75%and 100%

7seconds

Effective on a widevariety of bacteria;highly effective; notaffected by hard water;generally inexpensive

Corrosive, irritating to theskin, effectivenessdecreases with increasingpH of solution; deterioratesduring storage and whenexposed to light; dissipatesrapidly; loses activity in thepresence of organic matter

Iodine 12.5-25ppm inwater that is at

least 75F

30seconds

Forms brown colorthat indicates strength;

not affected by hardwater; less irritating tothe skin than ischlorine; and activitynot lost rapidly in thepresence of theorganic matter.

Effectiveness decreasesgreatly with an oncrease in

pH most active at pH 3.0;very low acting at pH 7.0);should not be used in water

that is at 120F or hotter; andmight discolor equipmentand surfaces

QuaternaryAmmoniumCompounds

U to 200ppm inwater that is at

least 75F

30seconds

Non-toxic, odorless,colorless, non-corrosive, non-irritating; stable to heatand relatively stable inthe presence of

organic matter; activeover a wide pH range

Slow destruction of somemicroorganisms; notcompatible with somedetergents and hard water.

Cleaning and sanitizing utensils

There are three steps needed to effectively clean and sanitize utensils:

Washing Sanitizing Drying

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


24/66

24

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 sanitizes very effective if it has a hot wash and drying cycle. If

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 a sodium

hypochloriteor quaternary ammoniumbased solution, ensure that it can be safely

used for sanitizing eating, drinking and cooking utensils. 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 also

be used. Be sure that the tea towels are clean though.

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 of the germs and bacteria that accumulate regularly in the

kitchen area. There are several surfaces around the kitchen, and by making ahomemade 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.

Things Youll Need

Broom Cleaning rags Bucket

Instruct ions

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


25/66

25

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 cup white vinegar and 1 tsp. dish

soap. Dip your mop into the bucket, wring the mop out and wipe across yourkitchen 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 cup white vinegar and 1 tsp. dish soap.

4. 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 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.

Reflect and Understand

Activity 1. Organizing


26/66

26

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.

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

later on.

2. Use a damp washcloth to wipe off all cake mix splatter from the mixer. While

youre at it, wipe off any stray splatter from the counterpiece 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 drydishcloth. 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:


27/66


28/66


29/66


30/66

30

When using balance scales, place the pan on the left-hand side of the balanceand 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 weightneeded.

Ranges, sometimes called stoves, provide heat for cooking on top and in theoven. The controls for range heat must be accurate and easy to operate. Toolsand utensils needed for cooking on the range and work space should be withineasy reach.

Learn to match the size of pan to the size of the unit and to select the rightamount ofheat for the cooking job to be done.

In microwave cooking, time schedules must be followed exactly becauseeverysecond is important. The microwaves shut off automatically when the door is

opened.

Refrigerators are operated by electricity. The unit that does the coolingisunderneath the box behind the grill.

Dishwashers are a great help if food is rinsed from dishes before stackingthem.Follow the plan for stacking as suggested in the direction by manufacturersmanual.

Mixers are the most useful machines in commercial kitchens and even at home. It

isgood for making salad dressings, sandwich fillings, for sauces, mashingpotatoes,beat batter and eggs. Attachments are also available to chop, whip,squeeze outjuice, and make purees.

Coffee makers mostly are automatic, requiring only the measurement of coffeeand water.

In preparing foods on the range or in the fryer, heat is transferred by conduction

MEASURING AND CONVERSION

These easy-to-use conversion charts can help you convert your recipes to the

measuring system your most familiar with.

TABLES OF WEIGHTS AND MEASURE

General Ingr edient Equiv alent Chart Part I

USING CUPS and SPOONS


31/66


32/66


33/66


34/66

34

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 importantyou stick to the method you choose throughout all your

calculations, or you will endup with faulty data. If you decide to calculate your

percent markup based on cost, goon 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 10.00Percentage 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.


35/66

35


Activity 1. Calculate the Markup Percentage

Directions: Given the following recipe (Maja Blanca) and its estimated

cost, compute for the total purchase cost and impose a 50% mark-up to

determine the selling price of your product.

Item Price

2 cups cornstarch 20.00

2 cups white sugar 25.00

7 cups cocomilk 50.00

1 cup evaporated milk 20.00

cup shredded buko 25.00

1 tsp vanilla 5.00

TOTAL 145.00

Selling price = Total cost + Peso mark-up No. of yield SP= _____

Activity 2. Compute the percentage mark-up

Direction: Complete the following table with the necessary information.

ItemsPurchase

cost/buyingprice

Selling price Peso markupPercentage

mark up

Bibingka 50.00 75.00


36/66

36

Suman 10.00 20.00

Puto 30.00 40.00

Sapin-sapin 25.00 55.00

Halaya 55.00 110.00

Transfer


37/66


38/66


39/66

39

home. Bibingka is a special rice cake made of rice dough called

galapong.

Bibingka Batter

Ingredients:

Utensils:

mixing bowl wooden ladle

Procedure:

1. Soak one cup of rice in one cup of water overnight.

2. Drain water from the soaked rice. Produce rice flour by grinding the rice

softened by soaking, in a rice grinder. If you dont have a grinder, you can

have the rice ground in the public market.

3. Once the rice flour is ready, mix it with sugar.

4. Add baking powder, melted butter, beaten eggs and thick coconut milk to the

rice flour mixture.

5. Mix the rice flour mixture thoroughly. This will serve as the bibingka batter.

Cooking Bib ingka

Ingredients:

bibingka batter 4-5 salted eggs 1 packed white cheese

grated coconut butter

Utensils:

mixing bowl ladle or deep-cupped spoon a pair of tongs

1 cup rice

1 cup water

cup refined sugar

2 tsp baking powder

2 tbsp melted butter

3 eggs, beaten

1 cup thick coconut milk


40/66


41/66

41

MAJA BLANCA is a Filipino dessert made primarily

fromcoconut milk.Also known as coconut pudding,

it is usually served during fiestas and during the

holidays, especiallyChristmas.Maja blancahas the consistency of thickgelatinewitha delicate flavour, and is creamy white in colour.

Ingredients:1/2 cup cornstarch cup white sugar 2 cups coconut milk

coconut cream from 1 grated coconut

Procedure:Coconut cream

1. Extract coco cream and coconut milk from the grated coconut.2. Place grated coconut in a muslin bag wrung out of warm water.3. Twist the open end and squeeze out the coco cream without adding water.4. Set aside for cooking latik.

Coconut milk

1. Add three portions of warm water and squeeze the bag of grated coconut with

every addition of water.

2. Cook cococream in a frying pan over medium heat until oil and latik form.

3. The latikshould have a delicate, golden yellow color and must not be burnt.

4. Transfer latik into a dish separate from oil further heating will turn the latik to

darker shade.

5. Prepare cornstarch-sugar mixture.

6. Boil the rest of the coco milk in a 2- quart saucepan.

7. Add the cornstarch-sugar mixture, stirring with a wire whisk until it boils.

8. Hold for 2 minutes to attain a cooked flavor of the starch.

9. Pour into oiled dishes. Cool completely.

10. Serve hot or chilled.

Variations

Maja blancacan easily be adapted to include various other ingredients.Examples include squash maja blanca which uses calabazas (Filipino:kalabasa) and a version of maja maiz that uses butter, resulting in a

distinctive yellow color.
http://en.wikipedia.org/wiki/Philippine_cuisinehttp://en.wikipedia.org/wiki/Philippine_cuisinehttp://en.wikipedia.org/wiki/Desserthttp://en.wikipedia.org/wiki/Coconut_milkhttp://en.wikipedia.org/wiki/Festivalhttp://en.wikipedia.org/wiki/Festivalhttp://en.wikipedia.org/wiki/Christmas_in_the_Philippineshttp://en.wikipedia.org/wiki/Gelatinehttp://en.wikipedia.org/wiki/Gelatinehttp://en.wikipedia.org/wiki/Calabazahttp://en.wikipedia.org/wiki/Filipino_languagehttp://en.wikipedia.org/wiki/Filipino_languagehttp://en.wikipedia.org/wiki/Calabazahttp://en.wikipedia.org/wiki/Gelatinehttp://en.wikipedia.org/wiki/Christmas_in_the_Philippineshttp://en.wikipedia.org/wiki/Festivalhttp://en.wikipedia.org/wiki/Coconut_milkhttp://en.wikipedia.org/wiki/Desserthttp://en.wikipedia.org/wiki/Philippine_cuisine


42/66


43/66

43

1. Boil water.

2. Shape galaponginto small disks. Drop one by one to the boiling water. When

it floats, its already cooked.

3. Remove cookedpalitawwith a slotted spoon to drain the water and place on a

bed of niyog. Cover both sides of thepalitaw with niyog. Arrange on platter orbanan leaves.

4. Mix sugar, toasted sesame seeds and cinnamon. Sprinkle over thepalitaw.

Score sheet for Palitaw

CharacteristicsGood

(3)Fair(2)

Poor(1)

Shape: well-formed when served

Color:uniformly blended color or plain

Texture:well-cooked, good toast of sesame seedsand good quality grated coconut

Flavor:pleasing sesame seeds with grated coconut

CUCHINTA (kutsinta) is a type of

kakanin (Philippines native

delicacies these are snacks usuallymade with or containing any or

combination of these:

coconut,coconut milk, rice flour,

glutinous rice, cassava).

Ingredients:

1 cup rice flour 2 cups brown sugar 3 cups water

1 teaspoon lye water freshly grated coconut

Procedure:

1. In a mixing bowl, combine all the ingredients and mix well. Pour into muffin

pans, until half full. Steam in a large pan with a cover; the water should be 2

inches deep. Cook for 30 minutes or until a toothpick inserted comes out

clean. Add more water, if needed until cooking is done.
http://www.latestrecipes.net/category/cuisine/filipino/kakanin-native-delicacies/http://www.latestrecipes.net/category/cuisine/filipino/kakanin-native-delicacies/http://www.latestrecipes.net/category/cuisine/filipino/kakanin-native-delicacies/


44/66


45/66


46/66


47/66


48/66


49/66

49

work triangle. The work triangle is an imaginary line drawn from each of the threeprimary work stations in the kitchen - the food storage, preparation/cooking, andclean-up stations. By drawing these lines, you can assess the distance required tomove to and from each area and thus determine how well the traffic will flow. To helpavoid traffic flow problems, work triangles should have a perimeter that measures

less than 26 feet.

The three primary kitchen work stations which create the wor k tr iangle are:

1. The food sto rage. Your refrigerator and pantry are the major items here.Cabinetry like Lazy Susan or swing-out pantry units add function andconvenience. Options like wine racks, spice racks, and roll-out trays help toorganize your groceries.

2. The preparat ion/cooking. Your range, oven, microwave, and smaller appliancesare 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 mostimportant - clean-up. This area is home to the sink, waste disposal, anddishwasher. Cabinetry for this station is designed to organize the trash bincabinet and roll-out tray baskets for storage convenience

DETERMINING YOUR KITCHENS LAYOUT

After learning about the work triangle in the section "Understanding Basic KitchenLayout,"you will now see how the work triangle functions in each layout and theadvantages each layout offers.

There are five primary kitchen layout shapes - the U-Shaped, L-Shaped, Island,G-Shaped, Corridor/Gallery, and Single Wall shapes.

1.The U-Shaped KitchenNamed for the "U" shape it resembles, this kitchen is popular in large and smallhomes alike.

Perfect for families who use their kitchens a great deal

Provides plenty of counter space Efficient work triangle Can convert one cabinet leg into a breakfast bar

2. The L-shaped kitchen-This kitchen shape is one of the most flexible and mostpopular, providing a compact triangle.

*Very flexible design lay out* Major appliances can be placed in a variety of areas* Work areas are close to each other*Can easily convert to a U-shape with a cabinet leg addition

3.The Island Option . Islands are extremely popular in homes today and are most

often seen in L-Shaped kitchens. Islands can not only keep work areas traffic-free,


50/66

50

but also create a wealth of extra counter and storage space. An island can be anindispensable food preparation station or act as a butcher block area. The island isalso an ideal place to add an extra sink or an island grill.

4. The G-Shaped Kitchen - Built very much like the U-Shaped with the addition ofan elongated partial wall, the G-Shaped kitchen offers a great deal of space.

*Ideal for larger families needing extra storage space*Plenty of counter and cabinet space*Multiple cooks can function well in this layout*Can convert one cabinet leg into a breakfast bar or entertaining area

5. The Corridor/Galley Kitchen - This style kitchen makes the most out of a smallerspace.

Great for smaller kitchens

Appliances are close to one another Easy for one cook to maneuver

Can easily convert to a U-Shape by closing off one end

6. The Single Wall/Pullman Kitchen - Designed for homes or apartments, thesingle wall kitchen offers a very open and airy feel.

* Ideal for apartments and smaller homes*Works well with the open designs found in many contemporary homes*Small moveable table can provide eating space*Can be enhanced with the addition of an island


51/66


52/66


53/66

53

Activity 1: Kitchen plan and symbols

Direction: Match Column A to B. Do this activity in a sheet of paper.


54/66

54


55/66


56/66


57/66

57

Transfer

Activity 1 A. Answer what is being ask:(Identification)

1. This kitchen shape is one of the most flexible and most popular providing acompact triangle.

2. Ideal for larger families needing extra storage space.3. This kitchen makes the most out of smaller space.4. A very flexible design layout.5. Ideal for apartments and smaller home

Activity1 B. When do we use each kitchen layout?

Activity 2. Draw kitchen symbols and plans.

Activity 3.Lay out your dream kitchen. Complete your sketch by placingthe necessary symbols to show the different appliances, counters, areas and thedirection of work flow. Use a separate sheet.


58/66


59/66


60/66

60

C. Protecting property from crime

Burglary

Thieves frequently see catering businesses as an easy target and it is wise toensure that you have a good level of security.Locks on external doors should be high standards and quality materials. Allaccessible opening windows should be fitted with key-operated locks secludedwindows and roof-lights should be protected with steel bars, grilles or shutters.Consider fitting shop-fronts with grilles or shutters to deter smash and grab raidersGiven time, almost any physical security can be overcome, consider fitting anIntruder.

Alarm system which will act as a deterrent and limit the time an intruder will

have on your premises. Any alarm system should be fitted and maintained.Closed Circuit Television (CCTV) can help deter and capture evidence of

robbery. Any system should be fitted and maintained by an installer registered with anationally recognized installation body such as - NSI (NationalSecurity Inspectorate)and SSAIB (Security Systems and Alarms Inspection Board).

When your premises are closed, lock away portable electronic equipment e.g.laptop computers in a secure cabinet.

Consider fitting access control locks on entrance doors to prevent intimidationor robbery.

Theft of money

Keeping cash on the premises overnight increases the chance of a break in: Keep as little cash on the premises as possible and keep it out of public view. Where possible, cash should not be left on the premises outside business hours. Empty the cash register overnight and leave the drawer open as this often deters

thieves.

D. Protecting your staff and visitors from accidents. Prevention is better (andcheaper) than cure.

Slips, Trips and Falls

The most common type of workplace accident can be easily and cheaplyprevented in most cases and often bring other benefits.

oKeeping the premises clean, tidy, congestion-free and well lit will go a long wayto preventing most types of accident.

oClear up spillage promptly and post warning notices.oRepair or replace damaged floor coverings immediatelyespecially on

stairways and areas where the public have access.oKeep a clearly marked first-aid kit available at all times.


61/66

61

Electricity

Electricity can, and does, kill and the law insists that electrical installation mustbe safe.

Ensure electrical equipment is only used for the purpose for which it wasdesigned.

Use a qualified electrician for electrical installation work and for regular testing ofportable electrical items to ensure they are in good working order.

Fire safety

Carrying out a fire risk assessment is a legal requirement for all businesses(even one- person operations), this helps prevent fires and ensures swift evacuationby employees and the public in the event of a fire.

Ensure you have clearly labeled and unobstructed escape routes and that yourstaff are aware of the evacuation procedure. Arrange regular practices toreinforce this.

Ensure that you make a specific member of your staff responsible for customersand visitors safety in the event of an emergency evacuation.

Manual handling/lifting

Preventing injuries caused by manual lifting of heavy items is also the subjectof regulations and solutions to this problem can easily be achieved.

If loads must be manually lifted, ensure that they are carried by at least twopeople and that training in lifting techniques is provided.

Provide mechanical equipment, e.g. trolleys to assist staff in unloading andmoving deliveries. In addition, ensure deliveries are as close as possible to thelocation where they will be stored or used.

Accident reporting and investigation

Make sure that all accidents and incidents are recorded and investigated aslessons can be learned to prevent them in future. Recording method must accessibleand secured. Computer records are fine.

F. Legislation that may affect business

We have mentioned some areas where legislations may affect your business.Fire Safety, Food Hygiene and electricity. There may be other regulations from other

regulatory board like Food and Drug Administration (FDA) particularly onmanufacturing, packaging and storing food. Be aware and knowledgeable.


62/66

62


Activity 1. Speculative Journal Writing

Directions:Complete the table below with your speculative thoughts and ways toavoid them.

Types of accident ordisaster

Speculations Ways to avoid them

1. Fire

2. Floods

3. Customer strain

4. Spillage

5. Riots

Activity 2. Internet-based activities1. Download the various safety signs and tags. Paste one signage in a paper.


63/66


64/66


65/66

65

Work Triangle an imaginary line drawn from each of the three primary work stationsin the kitchen, and avoid traffic flow problems.

REFERENCES

Abon, Orlando P., Bacani, Olivia A. and Cornito, Evelyn B. (2010).EntrepreneurKids, St. Agustine Publication: Sampaloc, Manila

Amy Brown, Understanding Food, 2nd Edition, Thomson Woodworth June Payne,Palacio, Monica Theis, INTRODUCTION TO FOOD SERVICE,128-130

Mary Frey Ray.Evelyn Jones Lewis.Exploring Professional Cooking, Revised, Chas A.Bennet Co., Inc., Peoria, Illinois 61614

Sonia Y. de Leon, Libia L. Chavez, Virginia S. Claudia, Matilde P. Guzman, et al., BASICFOODS FOR FILIPINOS, 95-100

Tomlinson ,Peter and Haftendorn, Klaus (2005). Entrepreneurship Education inSchools and Technical Vocational Training Institutions, International LaborOffice: Geneva

http//:www.google.com

http://www.bisnes.com

http://content.cteonline.org/resources/documents/35/35a292d/35a2a92d5da7e3be8da54c723bf 67448495382e/KitchenFloorPlanSymbolsAppliances.pdf

http://www.ext.colostate.edu/pubs/foodnut/09329.htmlhttp://www.ehow.com/how_4425471_calculate-markup-percentage.html
http://www.bisnes.com/http://www.bisnes.com/http://content.cteonline.org/resources/documents/35/35a292d/35a2a92d5da7e3be8da54c723bf%2067448495382e/KitchenFloorPlanSymbolsAppliances.pdfhttp://content.cteonline.org/resources/documents/35/35a292d/35a2a92d5da7e3be8da54c723bf%2067448495382e/KitchenFloorPlanSymbolsAppliances.pdfhttp://content.cteonline.org/resources/documents/35/35a292d/35a2a92d5da7e3be8da54c723bf%2067448495382e/KitchenFloorPlanSymbolsAppliances.pdfhttp://www.ext.colostate.edu/pubs/foodnut/09329.htmlhttp://www.ext.colostate.edu/pubs/foodnut/09329.htmlhttp://www.ehow.com/how_4425471_calculate-markup-percentage.htmlhttp://www.ehow.com/how_4425471_calculate-markup-percentage.htmlhttp://www.ehow.com/how_4425471_calculate-markup-percentage.htmlhttp://www.ext.colostate.edu/pubs/foodnut/09329.htmlhttp://content.cteonline.org/resources/documents/35/35a292d/35a2a92d5da7e3be8da54c723bf%2067448495382e/KitchenFloorPlanSymbolsAppliances.pdfhttp://content.cteonline.org/resources/documents/35/35a292d/35a2a92d5da7e3be8da54c723bf%2067448495382e/KitchenFloorPlanSymbolsAppliances.pdfhttp://www.bisnes.com/


66/66

Lm Commercial Cooking

Documents

Transcript of Lm Commercial Cooking