TLE 7 Worktext Commercial Cooking

La Escuela Global Academy
Junior High School Department

TLE 7 – Commercial Cooking - Information Sheets
Lesson 1: Use and Maintain Kitchen Tools and Equipment
Learning Outcomes:
1. Utilize kitchen tools and equipment

2. Maintain kitchen tools and equipment and working area
3. Store and stack kitchen tools and equipment
Definition of Terms:
1. Cleaning - a physical removal of visible soil and food.

2. Disinfectant - a substance used to destroy germs and diseases
3. Exterminate - to destroy totally
4. Filth - anything that is dirty
5. Grates - frames of iron bars for holding fuel while it burns
6. Infestation - the state of being infested as with parasites or vermin
7. Kitchen - a room especially set apart and containing the necessary utensils for cooking food.
8. Parts per million (PPM) - is commonly used as a measure of small levels of pollutants in air, water,
body fluids, etc. Parts per million is the mass ratio between the pollutant component and the
solution. Usually describes the concentration of something in water or soil. One ppm is equivalent
to 1 milligram of something per liter of water (mg/l) or 1 milligram of something per kilogram soil
(mg/kg).
9. Pedestal - a base or support
10. Sanitizer - a chemical agent used for cleansing and sanitizing surfaces and equipment.
11. Sanitizing - process of reducing number of harmful organisms to safe level on food contact
services.
12. Stack - a case compose of several rows of shelves.
Learning Outcome 1: Utilize kitchen tools and equipment
Materials of Kitchen Utensils and Equipment Commonly Found In the Kitchen
Any cook should be familiar with the correct utensils, devices and equipment in the kitchen. It is
important to consider several things and not only the price when buying them. The job of cooking
requires specific tools, utensils, and equipment for proper and efficient preparation of food. Each
piece has been designed to accomplish a specific job in the kitchen.
The tools, utensils and equipment are made of different materials, each having certain advantages
and disadvantages. The following lists are materials of kitchen utensils and equipment commonly
found in the kitchen.
Aluminum is the best for all-around use. It is the most popular, lightweight, attractive and less
expensive. It requires care to keep it shiny and clean. Much more, it gives even heat distribution no
matter what heat temperature you have. It is available in sheet or cast aluminum. Since it is a soft
metal, the lighter gauges will dent and scratch easily, making the utensil unusable. Aluminum turns
dark when used with alkalis, such as potatoes, beets, carrots and other vegetables. Acid vegetables
like tomatoes will brighten it.
Source: K to 12 Basic Education Curriculum 14 Technology and Livelihood Education – Commercial Cooking Page 1
Stainless Steel is the most popular material used for tools and equipment but is more expensive. It is
easier to clean and shine and will not wear out as soon as aluminum. Choose those with copper,
aluminum or laminated steel bottoms to spread heat and keep the pot from getting heat dark spots.
Stainless steel utensils maybe bought in many gauges, from light to heavy.
Glass is good for baking but not practical on top or surface cooking. Great care is needed to make
sure for long shelf life.
Cast Iron is sturdy but must be kept seasoned to avoid rust. Salad oil with no salt or shortening can be
rubbed inside and out and dry. Wash with soap (not detergent) before using.
Ceramic and heat-proof glass is used especially for baking dishes, casseroles, and measuring cups.
Glass and ceramic conduct the heat slowly and evenly. Many of these baking dishes are decorated
and can go from stove or oven to the dining table.
Teflon is a special coating applied to the inside of some aluminum or steel pots and pans. It helps food
from not sticking to the pan. It is easier to wash and clean, however, take care not to scratch the
Teflon coating with sharp instrument such as knife or fork. Use wooden or plastic spatula to turn or mix
food inside.
Plastic and Hard Rubber are used for cutting and chopping boards, table tops, bowls, trays, garbage
pails and canisters. They are much less dulling to knives than metal and more sanitary than wood.
Plastics are greatly durable and cheap but may not last long.
Cooking Utensils List That Every Kitchen Needs
1. A baster is handy for returning some of the meat or poultry juices from the pan,
back to the food. Basting brushes can be used for the same purpose, but they
are also convenient for buttering the tops of breads and baked goods after
they come out of the oven.
2. Cans, bottles, cartoons opener use to open a food tin,

preferably with a smooth operation, and comfortable grip and turning knob.
3. Colanders also called a vegetable strainer are essential for various tasks from
cleaning vegetables to straining pasta or tin contents.
4. Cutting Boards, a wooden or plastic board where

meats and vegetables can be cut.
5. Dredgers – used to shake flour, salt, and pepper on meat, poultry, and fish.
6. Double boiler – used when temperatures must be kept below boiling, such as for egg sauces,
puddings, and to keep foods warm without overcooking.
7. Emery boards/sharpening steel – used to sharpen long knives.
8. Flipper use for turning hamburgers and other food items.
9. Funnels – used to fill jars, made of various sizes of stainless steel, aluminum, or
of plastic
10. Garlic Press is a kitchen tool which is specifically designed for the purpose of
pulping garlic for cooking.
11. Graters used to grate, shred, slice and separate foods such as carrots, cabbage and
cheese.
12. Handy Poultry & Roasting Tools make it easier to lift a hot
roasted turkey from the roaster to the serving platter, without it
falling apart.
13. Kitchen Knives often referred to as cook's or chef's tools, knives are a must for all types of kitchen
tasks, from peeling an onion and slicing carrots, to carving a roast or turkey.
▪ Butcher knife – used to section raw meat, poultry, and fish. It can
be used as a cleaver to separate small joints or to cut bones.
Butcher knives are made with heavy blade with a saber or flat
grind.
▪ French knife – used to chop, dice, or mince food. Heavy knives
have a saber or flat grind.
▪ Roast beef slicer – used to slice roasts, ham, and thick, solid cuts of
meats.
▪ Boning knife – used to fillet fish and to remove raw meat from the bone.
▪ Fruit and salad knife - used to prepare salad greens, vegetables, and fruits.
▪ Spatula – used to level off ingredients when measuring and to spread frostings and
sandwich fillings.
▪ Citrus knife – used to section citrus fruits. The blade has a two-sided, serrated edge.
▪ Paring knife – used to core, peel, and section fruits and vegetables. Blades are short,
concave with hollow ground.
14. Kitchen Shears They are practical for opening food packages, cutting
tape or string to package foods or simply to remove labels or tags from
items. Other cutting tools such as box cutters are just as handy, especially
for opening packages.
15. Measuring Cups, Spoons Measuring tools are among the most important items found in any
kitchen, since consistently good cooking depends upon accurate measurements. Measuring tools
should be standardized.
Measuring cups and spoons are also in the home kitchen. Scales are used to weigh materials of
bigger volumes. These are delicate and precision instruments that must be handled carefully and are
more dependable in terms of accuracy.
Commonly used measuring tools in the home or in commercial kitchens include the following:
▪ Measuring Cup for Dry Ingredients – is used to measure solids and dry ingredients, such as flour,
fat and sugar. It is commonly made of aluminum or stainless material. Sizes range from 1, ½, ¾
and ¼ (nested cups) to one gallon. There are cups made of plastic and come in different
colors but could only be used for cold ingredients. They could warp, causing inaccurate
measure.
▪ Measuring Cup for Liquid Ingredients - commonly made up of heat-proof glass and transparent
so that liquid can be seen. Quantity of measure of liquid ingredient is different in a dry
measuring cup.
▪ Portion scales - used to weigh serving portions from one ounce to one pound
▪ Scoops or dippers – used to measure serving of soft foods, such as fillings, ice cream, and
mashed potato.
▪ Spoons come in variety of sizes, shapes, materials and colors. These are used to measure
smaller quantities of ingredients called for in the recipe like: 1 tablespoon of butter or ¼
teaspoon of salt.
▪ Household Scales are used to weigh large quantity of ingredients in kilos, commonly in rice,
flour, sugar, legumes or vegetables and meat up to 25 pounds.
16. Pasta Spoon or Server is used to transfer a little or much cooked pasta to a
waiting plate, without mess. Pasta spoons are best used with spaghetti-
style or other long pasta noodles; you can use a large slotted serving
spoon for short pastas.
17. Potato Masher used for mashing cooked potatoes, turnips, carrots or
other soft cooked vegetables.
18. Rotary eggbeater – used for beating small amount of eggs or batter. The beaters should be made
up of stainless steel, and gear driven for ease in rotating
19. Scraper - a rubber or silicone tools to blend or scrape the food from the bowl;
metal, silicone or plastic egg turners or flippers
20. Seafood Serving Tools make the task of cleaning seafood

and removing the shell much easier. For cooking seafood,
utensils will vary depending on what you are cooking.
21. Serving spoons- a utensil consisting of a small, shallow bowl
on a handle, used in preparing, serving, or eating food.
22. Serving Tongs enables you to more easily grab and transfer
larger food items, poultry or meat portions to a serving
platter, to a hot skillet or deep fryer, or to a plate. It gives
you a better grip and the longer the tongs, the better
especially when used with a deep fryer, a large stock pot
or at the barbecue.
23. Soup Ladle is used for serving soup or stews, but can also be used for
gravy, dessert sauces or other foods. A soup ladle also works well to
remove or skim off fat from soups and stews. There are many kinds of
knives, each with a specialized use
24. Spoons – solid, slotted, or perforated. Made of stainless steel or plastic, the solid ones are used to
spoon liquids over foods and to lift foods, including the liquid out of the pot
25. Temperature Scales - used to measure heat intensity. Different thermometers

are used for different purposes in food preparation – for meat, candy or deep-
fat frying. Other small thermometers are hanged or stand in ovens or
refrigerators to check the accuracy of the equipment’s thermostat.
26. Two-tine fork – used to hold meats while slicing, and to turn solid pieces of meat
while browning or cooking Made of stainless steel and with heat-proof handle.
27. Vegetable peeler - used to scrape vegetables, such as carrots and

potatoes and to peel fruits. The best ones are made of stainless steel with
sharp double blade that swivels.
28. Whisks for Blending, Mixing used for whipping eggs or batter, and for blending
gravies, sauces, and soups. The beaters are made of looped steel piano wires
which are twisted together to form the handle
29. Wooden spoons continue to be kitchen essentials because of

their usefulness for used for creaming, stirring, and mixing. They
should be made of hard wood.
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 a refrigerator.
Equipment like range, ovens, refrigerators (conventional, convection and microwave) is

mandatory pieces in the kitchen or in any food establishment.
Refrigerators/Freezers are necessary in preventing bacterial infections

from foods. Most refrigerators have special compartment for meat, fruits
and vegetables to keep the moisture content of each type of food.
Butter compartment holds butter separately to prevent food odors from
spoiling its flavor. Basically, refrigerator or freezer is an insulated box,
equipped with refrigeration unit and a control to maintain the proper
inside temperature for food storage.
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 most commonly in big food establishments, some with specialized uses and some are
optional.
Microwave Ovens have greatly increased their use in the food

industry. Foods can be prepared ahead of time, frozen or
refrigerated during the slack periods, and cooked or heated
quickly in microwave ovens.
Blenders are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of
food. A blender is a very useful appliance. They vary in the amount of power
(voltage/wattage). Others vary and do not do the same jobs.
Learning Outcome 2: Maintain Kitchen Tools, Equipment and Working Area
CLEANING AND SANITIZING
Cleaning and sanitizing procedures must be part of the standard operating procedures that make up
your food safety program. Improperly cleaned and sanitized surfaces allow harmful microorganisms to
be transferred from one food to other foods.
Cleaning is the process of removing food and other types of soil from a surface, such as a dish, glass,
or cutting board. Cleaning is done with a cleaning agent that removes food, soil, or other substances.
The right cleaning agent must be selected because not all cleaning agents can be used on food-
contact surfaces. (A food-contact surface is the surface of equipment or utensil that food normally
comes into contact.) For example, glass cleaners, some metal cleaners, and most bathroom cleaners
cannot be used because they might leave an unsafe residue on the food contact surface. The label
should indicate if the product can be used on a food-contact surface. The right cleaning agent must
also be selected to make cleaning easy. Cleaning agents are divided into four categories:
1. Detergents – Use detergents to routinely wash tableware, surfaces, and equipment. Detergents
can penetrate soil quickly and soften it. Examples include dishwashing detergent and automatic
dishwasher detergents.
2. Solvent cleaners – Use periodically on surfaces where grease has burned on. Solvent cleaners are
often called degreasers.
3. Acid cleaners -- Use periodically on mineral deposits and other soils that detergents cannot
remove. These cleaners are often used to remove scale in ware washing machines and steam
tables.
4. Abrasive cleaners -- Use these cleaners to remove heavy accumulations of soil that are difficult to
remove with detergents. Some abrasive cleaners also disinfect. Clean food-contact surfaces that
are used to prepare potentially hazardous foods as needed throughout the day but no less than
every four hours. If they are not properly cleaned, food that comes into contact with these
surfaces could become contaminated.
Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are commonly used as
a method for sanitizing in a restaurant; radiation rarely is. The item to be sanitized must first be washed
properly before it can be properly sanitized. Some chemical sanitizers, such as chlorine and iodine,
react with food and soil and so will be less effective on a surface that has not been properly cleaned.
Sanitizing Methods
1. Heat. There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air.
Hot water is the most common method used in restaurants. If hot water is used in the third
compartment of a three-compartment sink, it must be at least 171oF (77oC). If a high-temperature
ware washing machine is used to sanitize cleaned dishes, the final sanitizing rinse must be at least
180oF (82oC). For stationary rack, single temperature machines, it must be at least 165oF (74oC).
Cleaned items must be exposed to these temperatures for at least 30 seconds.
2. Chemicals. Chemicals that are approved sanitizers are chlorine, iodine, and quaternary
ammonium. Different factors influence the effectiveness of chemical sanitizers. The three factors
that must be considered are:
• Concentration -- The presence of too little sanitizer will result in an inadequate reduction of
harmful microorganisms. Too much can be toxic.
• Temperature -- Generally chemical sanitizers work best in water that is between 55oF(13oC) and
120oF (49oC).
• Contact time -- In order for the sanitizer to kill harmful microorganisms, the cleaned item must
be in contact with the sanitizer (either heat or approved chemical) for the recommended
length of time.
Sanitizer Testing
Every restaurant must have the appropriate testing kit to measure chemical sanitizer
concentrations. To accurately test the strength of a sanitizing solution, one must first determine which
chemical is being used -- chlorine, iodine, or quaternary ammonium. Test kits are not interchangeable
so check with your chemical supplier to be certain that you are using the correct kit. The appropriate
test kit must then be used throughout the day to measure chemical sanitizer concentrations.
Advantages and Disadvantages of Different Chemical Sanitizers
Chemical Concentration Contact Advantage Disadvantage

Time
Chlorine 50 ppm in water 7 Effective on a wide Corrosive, irritating to the skin,
between 75 seconds variety of bacteria; effectiveness decreases with
and100oF highly effective; not increasing pH of solution;
affected by hard water; deteriorates during storage
generally inexpensive and when exposed to light;
dissipates rapidly; loses
activity in the presence of
organic matter
Iodine 12.5-25 ppm in 30 Forms brown color that Effectiveness decreases
water that is at seconds indicates strength; not greatly with an increase in pH
least 75oF affected by hard water; (most active at pH 3.0; very
less irritating to the skin low acting at pH 7.0); should
than is chlorine; and not be used in water that is at
activity not lost rapidly in 120oF or hotter; and might
the presence of organic discolour equipment and
matter. surfaces.
Quaternary U to 200 ppm in 30 Nontoxic, odorless, Slow destruction of some
Ammonium water that is at seconds colorless, noncorrosive, microorganisms; not
Compounds least 75oF non-irritating; stable to compatible with some
heat and relatively detergents and hard water
stable in the presence of
organic matter; active
over a wide pH range
Cleaning and Sanitizing Utensils
There are three steps needed to effectively clean and sanitize utensils:
• washing; sanitizing; and 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 there should be no food or anything else
visible on them. Effective cleaning will remove most of the dangerous bacteria present. Sanitising will
then kill any that might remain.
A dishwasher is very effective at sanitizing if it has a hot wash and drying cycle. If you do not have
a dishwasher, you will need to sanitise in a sink using a chemical sanitizer or very hot water. If using a
chemical sanitizer such as a sodium hypochlorite– or quaternary ammonium–based 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 be used if they are clean.
If you are washing up at an event being held outdoors, make sure you have access to plenty of
hot water. If hot water is not available, disposable eating and drinking utensils should be used and
enough cooking utensils provided to last the duration of the event so that washing up is not necessary.
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 a homemade versatile 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 You'll Need: Broom, Cleaning rags, Bucket
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 build up, 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 1/2 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.
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 1/2 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.
Learning Outcome 3: Store and Stack Kitchen Tools and Equipment
How to Clean and Store Cooking Tools and Equipment
1. After measuring and mixing ingredients, soak all used mixing bowls, spatulas, measuring spoons
and cups and mixer accessories in a tub of warm water (add a small amount of dishwasher
detergent to help start the cleaning). Drop soiled items in the soak as soon as you are through
using them. They will be easier to wash later on.
2. Use a damp washcloth to wipe off all cake mix splatter from the mixer. While you're at it, wipe off
any stray spatter from the countertops and nearby areas. If necessary, finish off with a dry
dishcloth.
3. Return electric mixers and other electronic equipment to their designated storage spaces.
4. After cooking, soak used cake pans and muffin tins in warm water with dishwashing solution to
soften the baked-on or burnt food.
5. Wash all used baking items and accessories by either hand washing or loading in a dishwasher (if
dishwasher-safe).
6. Dry all baking tools and equipment by air-drying on a 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.
8. Proper Storage and Handling. Proper storage and handling of cleaned and sanitized equipment
and utensils is very important to prevent recontamination prior to use.
Cleaned and sanitized equipment and utensils must be:

• stored on clean surfaces; and
• handled to minimize contamination of food contact surface.
10 Steps for Organizing Kitchen Cabinets
One easy and satisfying place to start is kitchen cabinets.
1. Pretend it has a glass door on it and everyone is going to see what's inside from now on.
2. Take a look at the photos below for inspiration.
3. Remove EVERYTHING and scrub the shelves with some soapy water.
4. If you’re a contact-paper type of person, rip out the old and replace it with new. There are
some cute ones out there lately; I've seen them at Target (please share in the comments
section if you have another good source).
5. Take anything you don't use anymore.
6. Think about what you reach for the most often and make sure it gets a position that's easy to
reach.
7. Arrange everything in a composition that makes you happy. You're on your way.
8. Perhaps take a cabinet full of glasses and line them up by color. Make sure all of the fronts are
facing out and straight, Jeff Lewis-style.
9. Take a step back after one shelf is done.
10. Make someone else come and look at what you've done.
Proper Storage of Cleaning Equipment
Storage 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 shall be inverted for storage.
3. When not stored in closed cupboards or lockers, utensils and containers shall be covered or
inverted whenever practicable. Utensils shall be stored on the bottom shelves of open cabinets
below the working top level.
4. Racks, trays and shelves shall be made of materials that are imperious, corrosive resistant, non-
toxic, smooth, durable and resistant to chipping.
5. Drawers shall be made of the same materials and kept clean. Full-lined drawers are not
acceptable, but the use of clean and removable towels for lining drawers is acceptable.
Below are pictures showing proper storage and stacking of tools, utensils and equipment.
Proper stacking of glassware, chinaware and silverware
Stacking and storing of spices, herbs and other condiments
Stacking and storing of spices, herbs and other condiments
Storage of bottled and canned food items and other condiments
Storage of equipment, tools utensils and other implements
Stacking and storage of chinaware
Lesson 2: Carry Out Measurements and Calculations
Learning Outcomes:
1. Carry out measurements and calculations in a required task

2. Calculate cost of production
Learning Outcome 1: Carry out measurements and calculations in a required task
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.
TABLES OF WEIGHTS AND MEASURE OVEN TEMPERATURES

How to Measure Liquids
CUPS U.S. METRIC Fahrenheit (OF) Celcius (OC) Temperatures

2 tablespoons 1 fluid ounces 30 ml. 250 120 Very Slow
¼ cup 2 fluid ounces 60 ml. 300 150 Slow
3 fluid ounces 90 ml. 325-350 160-180 Moderately Slow
½ cup 4 fluid ounces 125 ml. 375-400 190-200 Moderate
5 fluid ounces 150 ml. 425-450 220-230 Moderately Hot
5 ½ fluid ounces 170 ml. 475-500 250-260 Hot
¼ cup 6 fluid ounces 185 ml.
7 fluid ounces 220 ml.
1 cup 8 fluid ounces 250 ml.
2 cups 16 fluid ounces (1 pint) 500 ml.
2 ½ cups 20 fluid ounces 625 ml.
4 cups 32 fluid ounces (1 quart) 1 liter
HOW TO MEASURE DRY INGREDIENTS

QUICK CONVERSIONS
USING CUPS AND SPOONS

All cup and spoon measurement are level
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 straightedge 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.
• Liquid ingredients. Liquid measuring cup -- a glass or plastic cup with graduated markings on the
side. Place the cup on a flat, level surface. Hold the cup firmly and pour the desired amount or
liquid into the cup. Lean over and view the liquid 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 work space should be within easy reach.
• Learn to match the size of pan to the size of the unit and to select the right amount of heat for the
cooking job to be done.
• In microwave cooking, time schedules must be followed exactly because every second is
important. The 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.
How many times have you been ready to cook and found you were out of a certain
ingredient? Sometimes it is inconvenient to run out and purchase the necessary ingredient -- it's easier
to use a similar product as a replacement. There are, however, several factors to consider when
substituting ingredients. Consider differences in flavor, moisture, texture and weight.
Substitutions with an acid factor, such as molasses, need to be neutralized to avoid changes in
the flavor and texture of the product. Differences in sweetening and thickening power need
consideration in sugar and flour substitutions. To help avoid disappointments when substituting
ingredients, understand the physical and chemical properties of all ingredients. Measure accurately.
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
Learning Outcome 2: Calculate Cost of Production
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.
Lesson 3: Interpret Kitchen Lay-out
Learning Outcomes:
1. Read and interpret kitchen plan; and

2. Create kitchen lay-out
Definition of Terms
1. Work Centers – focused around major appliances – refrigerator-freezer, range, or sink. These
centers make possible an orderly flow of activities connected with food storage, preparation,
cooking serving, and clean-up.
2. Work Flow – where work is done most efficiently when it flows in a natural progression, either from
left to right or right to left.
3. Work Simplification – means doing the job in the easiest, simplest and quickest way.
4. Work Station – simply means a specific work area where a particular kind of food is produced or a
specific job is done.
5. Work Triangle – an imaginary line drawn from each of the three primary work stations in the
kitchen, and avoid traffic flow problems.
Learning Outcome 1: Read and Interpret Kitchen Plan
Kitchen Floor Plans and Symbols
http://content.cteonline.org/resources/documents/35/35a2a92d/35a2a92d5da7e3be8ada54c723bf67448495382e/KitchenFloor
PlanSymbolsAppliances.pdf
Learning Outcome 2: Create kitchen lay-out
UNDERSTANDING THE BASIC KITCHEN LAYOUT
Understanding the basic principles of kitchen layout will help take much of the mystery out of
the design process. One of the most basic 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 work stations which create the work triangle are:
1. The food storage station - Your refrigerator and pantry are the major items here. Cabinetry like lazy
susan or swing-out pantry units adds function and convenience. Options like wine racks, spice
racks, and roll-out trays help to organize your groceries.
2. The preparation/cooking station - 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 station - Everyone's least favorite activity is one of the kitchen's most important -
clean-up. This area is home to the sink, waste disposal, and dishwasher. Cabinetry for this station is
designed to organize with the trash bin cabinet and rollout tray baskets for storage convenience.
Work Station
DETERMINING YOUR KITCHEN’S LAYOUT

Since the kitchen is one of the most active work areas of the
home, it is important to select the right layout to complement
your lifestyle and taste.
There are five primary kitchen layout shapes - the U-Shaped, L-

Shaped, Island, G-Shaped, Corridor/Gallery, and Single Wall
shapes.
After learning about the work triangle in the section

"Understanding Basic Kitchen Layout," you will now see how the
work triangle functions in each layout and the advantages
each layout offers.
1. The U-Shaped Kitchen - Named for the "U" shape it resembles, this kitchen
is popular in large and small homes 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
most popular, providing a compact triangle.
▪ Very flexible layout design
▪ 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, but also create a wealth of extra counter and
storage space. An island can be an indispensable food preparation
station or act as a butcher block area. The island is also 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 of an 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
smaller space.
▪ 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, the single 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
Lesson 4: Practice Occupational Health and Safety
Learning Outcomes:
1. Identify hazards and risks

2. Control hazards and risks in the workplace
Definition of Terms:
1. Bacteria – a simple, single celled microorganism. They food, moisture and warmth to thrive.
2. Electroshock - caused by touching exposed electrical wire or a piece of electrical equipment
which is not grounded properly.
3. Force Majure- a calamity caused by nature e.g. storm, flood, earthquake.
4. Grounded – means that the electrical conductor is connected to the ground, which becomes part
of the electrical circuit.
5. Hazard – a situation that could be dangerous to people in the workplace
6. Microorganisms –are living cells so small that they can only be seen in a microscope. They are
commonly found to contaminate food – bacteria, molds, and yeast.
7. Molds – also a microorganism, that has “furry” growth often found on spoiled food.
8. Sanitation – the science and practice of maintaining clean and healthy conditions of food
production so that the food served to customers cannot make him ill.
9. Toxin – a poisonous substance that makes you sick.
Learning Outcome 1: Commonly Encountered Maintenance Problems in Commercial Kitchens
The commercial kitchens are the production units

of any organizations whether it is a Hotel,
Restaurant, Banquet or any other business outlet
like Fast Food, or road side eateries. These kitchens
consist of mostly white powder coated metallic
false ceilings stainless steel kitchen equipment and
kota stone flooring. In some kitchen, we may find
aluminum sheet false ceiling.
The light fittings are recessed in false ceiling and

have Perspex cover over the fluorescent tubes to avoid any glass
breakage falling in food items. The kitchen equipment is operated with
electricity, LPG, Coal and water.
Electrical Hazards
Potential Hazard
Workers in restaurants are exposed to shocks and electrical hazards from:
▪ Worn electric cords or improperly used or damaged extension cords
▪ Improperly wired or ungrounded outlets
▪ Faulty equipment and wiring
▪ Damaged receptacles and connectors
▪ Wet clean-up processes
▪ Unsafe work practices
The electrically operated kitchen equipment is Hot case, Bain Marie Service Counter, Refrigerators,
coffee Machine, Tea-Coffee Dispensers, Deep Freezers and Masala Grinders etc.
The equipment like cooking ranges, Chinese Cooking Range, Griddle Plate, Oven and Bakery Oven
are operated on LPG. The tandoors in kitchen are operated with coal. The dish wash sink, counter sink
and Bain Marie etc. needs cold water and hot water for their use. We face many problems in these
commercial kitchens on a day to day use and these are listed below: -
a. Electrically Operated Kitchen Equipment:

▪ Tripping of miniature circuit breakers because of wrong selection in terms of capacity, short
circuiting etc.
▪ Overloading of circuit by using high rated kitchen equipment in less rated M.C.B.
▪ Failure of insulation of P.V.C. wires dues to overheating of circuit or continuous use of Electrical
Equipment.
▪ Short circuiting of air heaters being used in hot cases and service counters for continuously
long hour’s usage.
▪ Burning of Immersion heaters of Bain Marie when enough water quality is not available in the
Bain Marie.
▪ Short-circuiting of electrical wiring by putting water on electrical switches while cleaning the
kitchen during night hours by unskilled worker.
▪ Damaging the immersion heaters o tea/coffee boilers and milk boilers by not monitoring the
quantity of water in tea boiler and that of milk in milk boiler.
b. LPG Operated Kitchen Equipment:

▪ The cooking ranges are operated on LPG and if LPG supply is not maintained properly, it may
cause the problem of fire in kitchen.
▪ Smoke created by continuous use of LPG in commercial kitchen.
▪ The hoods over the ranges should have filters to control oil and Grease, otherwise the smoke
carried along with oil and Grease shall cause problems of fire is exhaust chimney.
▪ The LPG operated equipment has burners which need to be cleaned regularly to avoid
mishap.
▪ The oil, grease used in cooking and production of food items to be handled properly otherwise
spillage over LPG operated equipment can cause problem of fire.
c. Water Operated Kitchen Equipment:

▪ Dish washing machines needs electricity and water both. As the water mixes with chemicals
used for cleaning the plates, glasses, etc. the water and chemicals create mishaps and
hazards. The electrically operated kitchen equipment is Hot case, Bain Marie Service Counter,
Refrigerators, coffee Machine, Tea-Coffee Dispensers, Deep Freezers and Masala Grinders etc.
The equipment like cooking ranges, Chinese Cooking Range, Griddle Plate, Oven and Bakery
Oven are operated on LPG. The tandoors in kitchen are operated with coal. The dishwash sink,
counter sink and bain marie etc. need cold water and hot water for their use. We face many
problems in these commercial kitchens in a day to day use.
Apply health, safety and security procedures in the workplace
Running a business in a cafeteria 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.
▪ Protecting your property from fire;
▪ Protecting your property from natural hazards;
▪ Protecting your property from crime;
▪ Protecting your staff and visitors from accidents;
▪ 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.
A. Protecting Property from Fire

▪ Ensure that cooking ranges, boilers and deep-fat fryers are fitted with thermostats or
emergency cut off valves to turn off the fuel supply should a fire break out.
▪ Ensure that filters are removed and de-greased frequently to prevent a build-up of greasy
deposits.
▪ This should be done weekly, but you may need to consider more frequent cleaning if the
equipment is used for long periods daily.
▪ 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.
▪ 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:
▪ Frequent visual inspections of all portable electrical items and fixed electrical wiring.
▪ Regular maintenance of these items by an authorized agency or licensed electrician may 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.
▪ Ensure smoking is restricted to a designated area that is kept free of combustible items such as
paper, curtains, and flammable liquids.
▪ Provide metal lidded bins for the disposal of ashtray contents and ensure they are emptied safely
every day. Do not dispose of them with other combustible waste.
B. Protecting establishment from natural hazards
Flood
Firstly, check with the Local Authority whether property is in a flood risk area. If it is then you should:
Prepare a flood plan for your business detailing the actions you will need to take to minimise damage
and disruption. Practice putting the plan into action so that you and your staff will be sure it works and
have experience of what to do.
Water Escape
Get dripping taps repaired as they can cause damages.
Ensure pipes are properly lagged using suitable insulation material.
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 Damage
Making sure your premises are in a good state of repair, it will minimise the chance of storm damage -
check the building regularly (walls, roof and any outbuildings) and ensure any problems you find are
repaired promptly.
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.
C. Protecting property from crime
Burglary
Thieves frequently see catering businesses as an easy target and it is wise to ensure that you have a
good level of security at your premises.
Locks on external doors should carry standards and high-quality materials.
All accessible opening windows should be fitted with key-operated locks – but protect secluded
windows and roof-lights with steel bars, grilles or shutters. Consider fitting shop-fronts with grilles or
shutters to deter smash and grab raiders
Given time, almost any physical security can be overcome, consider fitting an Intruder 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 a nationally recognised installation body such
as - NSI (National Security 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 intimidation or 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 over-night and leave the drawer open as this often deters thieves.
D. 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, these can be easily and cheaply prevented in most
cases and will often bring other benefits.
▪ Keeping the premises clean, tidy, congestion-free and well lit will go a long way to preventing most
of this type of accident.
▪ Clear up spillage promptly and post warning notices.
▪ Repair or replace damaged floor coverings immediately – especially on stairways and areas
where the public have access.
▪ Always Keep a clearly marked first-aid kit available .
Electricity
Electricity can, and does, kill and the law insists that your electrical installation must be safe.
▪ Ensure electrical equipment is only used for the purpose for which it was designed.
▪ Use a qualified electrician for electrical installation work and for regular testing of portable
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 evacuation of the premises by employees and
the public in the event of a fire.
▪ Ensure you have clearly signed and unobstructed escape routes and that your staff are aware of
the evacuation procedure. Arrange regular practices to reinforce this.
▪ Ensure that you make a specific member of your staff responsible for customers’ and visitors’ safety
in the event of an emergency evacuation of the premises.
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.
▪ If loads must be manually lifted, ensure they are carried by at least two people and that training in
lifting techniques is provided.
▪ 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

▪ Make sure that all accidents and incidents are recorded and investigated as lessons can be
learned to prevent them in future. As long as the recording method is accessible and secure it will
be accepted – computer records are fine.
E. Legislations that may affect business

We have mentioned some areas where legislation 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 on manufacturing, packaging and storing food. Be aware
and knowledgeable.
Learning Outcome 2: Control Hazards and Risks
Control hazards and risks in the workplace.
• Use caution when working around hot oil.

• Get trained in the proper use and maintenance of your deep fryer.
• Observe all safety procedures and wear all protective equipment provided for your use while
preparing hot items
• Use gloves and scrapers and other cleaning tools with handles provided by your employer.
• Use the correct grease level and cooking temperatures for your deep fryer.
• Keep stove surfaces clean to prevent grease flare-ups.
• Avoid reaching over or climbing on top of fryers and other hot surfaces. Clean vents when oil is
cool.
• Keep floor surfaces clean and dry to prevent slipping or falling onto hot surfaces.
• Wear slip-resistant shoes. Floors should be cleaned often with grease-cutting solutions.
▪ Do not work closely to hot fryers when the floor is wet.

▪ Do not spill water or ice into oil. Do not store employee drinks by deep fryers. They could be easily
bumped into the hot oil and cause a flare-up.
▪ Do not overfill or pour excessive amounts of frozen fries into deep fryer at one time.
Overfilling causes excessive splashing and bubbling over of hot oil.
▪ Do not pour excess ice from fry packages into the fryer.
▪ Do not overheat the oil; use only manufacturers recommended cooking temperatures.
▪ Do not move or strain hot oil containers; wait until the oil is cool!
▪ Do not store oil on floors by grill area. Someone could slip and fall into the oil.
▪ Extinguish hot oil/grease fires by using a class K fire extinguisher.
Example of kitchen hazards:
List of unexpected kitchen hazards (and some suggestions about how to prevent them)
1. Rinsing Raw Meat and Poultry. Dean Cliver, PhD, an Institute of Food
Technologists spokesperson on food and kitchen safety, says the USDA has
backed off the idea that meat and poultry should be washed or rinsed—in
fact, the organization’s website says there’s no need to do so.
―Sometimes you may buy a chicken, and it has salmonella. If you cook it
thoroughly, it would kill it, Cliver says. ―Washing it might spread the
salmonella around.
2. A Greasy Range Hood and Filter. Captain Peggy Harrell of the Plano Fire
Department in Texas says grease that has accumulated under your range
hood and on the filter is ―just the kind of thing that can start a grease fire.‖ Keep the underside of
your hood clean, and follow the manufacturer’s guidelines for changing the filter regularly.
3. Radon Gas. Radon is a radioactive gas generated in rock soil that causes lung cancer—and
sometimes collects in homes. The EPA says that radon is often found in water (people using wells
rather than municipal water systems are at a higher risk), and is released when the water is
agitated, as when washing dishes. The New York Times also recently investigated radon emission
from granite countertops and cited studies that found some levels to be unsafe. The gas is not
detectable by sight, smell, or taste, so the EPA suggests testing for it. Hardware stores sell
inexpensive kits you can use to check the radon levels in your home.
4. No Fire Extinguisher. Do you have a fire extinguisher near your kitchen?

Captain Harrell says you should (she even suggests that you give extinguishers as housewarming
gifts). Look for an extinguisher that works on class A (ordinary combustibles), B (flammable liquids),
and C (electrical fires), often called a multipurpose dry chemical extinguisher.
5. Dirty Sponges. Sponges harbor disease-causing bacteria and spread those bacteria around
kitchens. A study by microbiologist Carlos Enriquez at the University of Arizona found salmonella in
about 15 percent of the sponges examined. Dean Cliver says that research shows that
microwaving sponges for about one minute sterilizes them. But, he says, ―There’s a caveat: The
sponges should be wet. It never occurred to me that someone might microwave the sponge when
it’s dry. A dry sponge can catch fire in a microwave.
6. Carbon Monoxide (CO). CO is another invisible, odorless gas that could be hanging around in your
kitchen. The EPA says at moderate levels it causes headaches, dizziness, nausea, and fainting—
and at high levels it can be fatal. The gas is emitted anytime combustion appliances (such as gas
stoves) are used, but dangerous levels occur only when these appliances are misused or
misadjusted. To be safe, the EPA suggests that you have your gas range and oven inspected
annually by a professional; never use a gas oven to heat your home; and never burn charcoal
indoors. You can pick up CO test kits and alarms/detectors at hardware stores.
7. Mold. The EPA says that mold exposure can cause allergies, asthma, and other respiratory
problems. Mold grows in areas where moisture accumulates, such as near leaky plumbing (check
under your kitchen sink). The organization says that water damaged areas should be dried ―within
24 to 48 hours to prevent mold growth. If you have a mold problem, the agency recommends
decreasing indoor humidity by fixing leaks, using dehumidifiers, and turning on exhaust fans
whenever cooking or using the dishwasher.
8. Overloaded Circuits. The U.S. Fire Administration says that in urban areas,
faulty wiring accounts for 33 percent of residential fires; many avoidable
electrical fires are caused by overloaded circuits. Older apartments often
have few outlets, so tenants use extension cords or power strips. But this
isn’t safe, according to the FEMA publication Residential Building Electrical
Fires. Because heat-producing cooking appliances use a lot of power, you
should be particularly careful where you plug them in.
9. Bad Storage Habits in the Refrigerator. ―The fridge is one place we ought
to be paying attention, says Dean Cliver. ―Don’t put drippy raw stuff over
the salad bar. The USDA Food Safety and Inspection Service suggest
placing raw meat, seafood, and poultry in sealed containers or plastic
bags to prevent their juices from contaminating other foods.
10. Leaving High Heat Unattended. Peggy Harrell says

that the most important thing you can to do be
safe in the kitchen is to stay close when using high
heat on the stovetop. If you must answer the door
or the phone, she suggests keeping a spoon or a
potholder in your hand so you have a visual
reminder to get back in the kitchen asap.
11. Stove and Oven Hazards

Whether your stove is gas or electric, it can pose a safety risk for every
member of the household. Many people have burned their hands on a hot
stove or as a result of reaching into an oven without a proper oven mitt. The
risk of burns, however, is not the only reason that stoves can be dangerous:
Drop-in stoves can tip over if not properly secured, particularly if someone leans on the door when it is
open. To prevent this type of kitchen hazard, verify that your stove is properly secured.
Pans not safe for direct heat can shatter if placed directly on a hot cook top after being removed
from the oven. Always use trivets beneath pans when you remove them from the oven, regardless of
what surface they are being placed on.
Leaving stove burners on under empty pots and pans can be a fire hazard. Verify that the stovetop is
turned off when food is finished cooking.
Pots and pans filled with hot food can easily be knocked off if the handles are not situated properly.
Always turn handles so they are facing away from the front of edge of the stove.
Failure to properly clean out the oven can cause fires while cooking. Clean the oven regularly, and
never leave an oven unattended while in use.
12. Garbage Disposals

Garbage disposals are common in many homes and using them improperly can result in injury.
▪ Make sure that every member of the household fully understands how to operate the disposal
safely.
▪ Never place your hand or fingers in the drain while the disposal is running.
▪ Never flip the switch while poking around in the drain.
13. Small Appliances

Most kitchens house a variety of small appliances, including blenders, mixers, crock pots, toasters,
can openers, etc. Here are a few tips to keep in mind:
▪ Keep all small appliance cords away from the edges of the countertop to avoid catching a
cord and knocking the appliance off the counter.
▪ Keep small appliances and their power cords away from the sink or other water sources while
in use to avoid a shock hazard.
▪ Never reach into appliances like mixers and blenders while they're running.
▪ Keep the crockpot away from the edge of the counter so children can't accidentally touch it
and get burned by the hot outer housing.
14. Kitchen Tools

Most kitchens house a variety of small appliances, including blenders, mixers,
crock pots, toasters, can openers, etc. Here are a few tips to keep in mind:
Keep all small appliance cords away from the edges of the countertop to
▪
avoid catching a cord and knocking the appliance off the counter.
▪ Keep small appliances and their power cords away from the sink or other
water sources while in use to avoid a shock hazard.
▪ Never reach into appliances like mixers and blenders while they're running.
▪ Keep the crockpot away from the edge of the counter so children can't accidentally touch it and
get burned by the hot outer housing.
15. Knives
Knives are among the most common kitchen hazards, particularly if they are not stored properly.
▪ Store your sharpest knives separate from the utensil drawer, either in a knife block or case.
▪ Keep the knife block out of reach of children and put it in a safe place where it won't get knocked
over.
▪ When storing knives in blocks, be sure that the handles are positioned so that they can be gripped
easily.
▪ Place the blade of the knife in the block with the sharp side pointing up. This will help preserve the
edges, as well as make it easy for household members to know what to expect when pulling out a
knife.
▪ Knife cases should be firmly sealed so there's no risk of knives accidentally being exposed.
16. Household Chemicals

Many people store their chemical products, such as cleaning supplies and insecticides, in the
kitchen. The most common storage spot for these types of products is underneath the sink. This
places the products within easy reach of children, and even pets, if cabinet doors are not properly
closed. Many of these products are harmful or fatal if ingested, and can also cause burns, skin
irritation, and other problems.
Install safety locks on the doors of the cabinet where any potentially dangerous chemicals might
be stored.
Store bleach and ammonia in separate areas because they can produce a dangerous reaction if
they come in contact with one another.
Keep the number for poison control posted on your refrigerator or inside a cabinet door in case
you need help in a hurry
Be Aware of Kitchen Hazards
It's a good idea to periodically review how your kitchen is set up so you can make sure that
everything is positioned and secured in a safe manner. It's also important to keep a fully-charged fire
extinguisher and first aid kit handy in the event of a worst-case scenario. When you are aware of the
most common kitchen hazards, it's possible to take steps to prevent unnecessary injuries and accidents
from occurring.

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La Escuela Global Academy

Junior High School Department

Lesson 1: Use and Maintain Kitchen Tools and Equipment

1. Utilize kitchen tools and equipment

1. Cleaning - a physical removal of visible soil and food.

Learning Outcome 1: Utilize kitchen tools and equipment

Materials of Kitchen Utensils and Equipment Commonly Found In the Kitchen

Cooking Utensils List That Every Kitchen Needs

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

4. Cutting Boards, a wooden or plastic board where

7. Emery boards/sharpening steel – used to sharpen long knives.

8. Flipper use for turning hamburgers and other food items.

20. Seafood Serving Tools make the task of cleaning seafood

25. Temperature Scales - used to measure heat intensity. Different thermometers

27. Vegetable peeler - used to scrape vegetables, such as carrots and

29. Wooden spoons continue to be kitchen essentials because of

Equipment like range, ovens, refrigerators (conventional, convection and microwave) is

Refrigerators/Freezers are necessary in preventing bacterial infections

Microwave Ovens have greatly increased their use in the food

Learning Outcome 2: Maintain Kitchen Tools, Equipment and Working Area

CLEANING AND SANITIZING

Advantages and Disadvantages of Different Chemical Sanitizers

Chemical Concentration Contact Advantage Disadvantage

Cleaning and Sanitizing Utensils

Cleaning Kitchen Premises

Things You'll Need: Broom, Cleaning rags, Bucket

Learning Outcome 3: Store and Stack Kitchen Tools and Equipment

How to Clean and Store Cooking Tools and Equipment

Cleaned and sanitized equipment and utensils must be:

10 Steps for Organizing Kitchen Cabinets

One easy and satisfying place to start is kitchen cabinets.

Proper Storage of Cleaning Equipment

Storage of Washed Utensils

Proper stacking of glassware, chinaware and silverware

Stacking and storing of spices, herbs and other condiments

Stacking and storing of spices, herbs and other condiments

Storage of bottled and canned food items and other condiments

Storage of equipment, tools utensils and other implements

Stacking and storage of chinaware

Lesson 2: Carry Out Measurements and Calculations

1. Carry out measurements and calculations in a required task

Learning Outcome 1: Carry out measurements and calculations in a required task

TABLES OF WEIGHTS AND MEASURE OVEN TEMPERATURES

CUPS U.S. METRIC Fahrenheit (OF) Celcius (OC) Temperatures

HOW TO MEASURE DRY INGREDIENTS

USING CUPS AND SPOONS

Measuring Ingredients Correctly

• Rice and flour. Fill the cup to overflowing, level-off

• Sifted flour. Most cake recipes call for sifted flour. In

• Brown sugar. Pack into cup just

• Level a measuring spoon with straight

• Check and calibrate timers/thermometers, scales and other measuring

• Ingredients which measure by volume and by weight demand

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

The following abbreviations are used:

Learning Outcome 2: Calculate Cost of Production

How to Calculate Markup Percentage

Lesson 3: Interpret Kitchen Lay-out

1. Read and interpret kitchen plan; and