Vrience Vicencio TLE

Vrience Vicencio TLE
Grade 8 St. John

-TLE-
Q1W1
Home economics (Cookery)
Kitchen Tool:
-Cans, Bottles, Cartoons Opener - used to open a food container easily,
and comfortably grip and turn knob.
-COLANDER - also called a vegetable strainer are essential for various

tasks from cleaning
-CUTTING BOARDS - these are wooden or plastic boards where meat,

fruits, and vegetables can be cut.
-DOUBLE BOILER - this is used when the temperature must be kept

below boiling, such as for egg sauces, puddings, and to keep food
warm without overcooking.
-FUNNEL - this is used to fill jars, made of various sizes of stainless

steel, aluminum, or of plastic.
-GARLIC PRESS - it is a kitchen tool that is specifically designed for

pulping garlic
.
- GRATERS - this is used to grate, shred, slice, and separate foods such
as carrots, cabbage and cheese.
-KITCHEN SHEARS - this is practical for opening food packages, cutting

tape or string, or simply removing labels or tags from items.
-POTATO MASHER - this is used for mashing cooked potatoes, turnips,
carrots, or other soft-cooked vegetables.
-ROTARY EGG BEATER - this is used for beating small amounts of eggs
or batter. The beaters should be made of stainless steel
-SCRAPER - it is a rubber or silicone tool used to blend or scrape the

food from the bowl, metal, silicone, or plastic egg turners or flippers.
-SERVING SPOONS - these are utensils consisting of a small, shallow

bowl on a handle used in preparing, serving, or eating food.
-SERVING TONGS - these enable you to grab easily and transfer larger
food items, poultry or meat portions to a serving platter, hot deep
fryer, and plate. It gives you a better grip especially when used with a
deep fryer, a large stock pot, or at the barbecue.
-SPATULA - it is s used to level off ingredients when measuring and

to spread frostings and sandwich fillings.
-SPOONS - solid, slotted, or perforated which are 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.
MEASURING TOOLS
-LIQUID MEASURING CUP - commonly made up of heat-proof glass

and transparent so that liquid can be seen.
-HOUSEHOLD SCALE - it is used to weigh large quantities of ingredients

in kilos, commonly in rice, flour, sugar, legumes or vegetables, and
meat up to 25 pounds.
-SCOOPS OR DIPPERS - these are used to measure servings of soft

foods, such as fillings, ice cream, and mashed potato.
KNIVES
-FRENCH KNIFE - it is used to chop, dice, or mince food. Heavy knives
have a saber or flat grind.
-FRUIT AND SALAD KNIFE - it is used to prepare vegetables and fruits.
-KITCHEN KNIVES - often referred to as cook's or chef's tools, used for

all types of kitchen tasks such as peeling an onion, slicing carrots,
carving a roast or turkey, etc.
-PARING KNIVES - it is used to core, peel, and section fruits and

vegetables. Blades are short and concave with hollow ground.
-VEGETABLE PEELERS - it is used to scrape vegetables, such as carrots

and potatoes, and to peel fruits. The best ones are made of stainless
steel with a sharp double blade that swivels.
EQUIPMENT
-MICROWAVE OVEN - it is used for cooking or heating food.
-BLENDER - this is used to chop, blend, mix, whip, puree, grate, and
-REFRIGERATOR/FREEZER - these are necessary for preventing
bacterial infections from foods. Most refrigerators have special
compartments for meat, fruits, and vegetables to keep the moisture
content of each type of food.
-OVEN - a chamber or compartment used for cooking, baking, heating,

or drying.
Cooking Materials
-Aluminum - Mostly used in the kitchen and most popular because it is

lightweight attractive and cheap.
-Stainless steel- The most popular material used for tools and
equipment but it is more expensive.
-Cast iron- Durable but must be kept oiled to avoid rusting
-Teflon- A special coating applied inside aluminum or steel pots and

pans. Prevents food from sticking to the pan.
-Glass- used for salad making and dessert but not practical for top or
surface cooking.
-Plastic and Hard rubber- Plastic are greatly durable and cheap but
may not last long.
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Q1W2
CLEANING - is the process of removing food and other types of soil
from a surface, such as a dish, glass, or cutting board.
CLEANING Compound
1. Detergents - These are cleaning agents, solvents, or any substance
used to wash tablewares, surfaces, and equipment.
-Examples: soap, soap powders, cleaners, acids, volatile solvents and
abrasives.
2. Solvent Cleaners - commonly referred to as degreasers used on
surfaces where grease has burned on. Ovens and grills are examples
of areas that need frequent degreasing. These products are alkaline-
based and are formulated to dissolve grease.
3. Acid Cleaners - Used periodically in removing mineral deposits and
other soils that detergents cannot eliminate such as scale in washing
machines and steam tables, lime buildup on dishwashing machines,
and rust on shelving. These products vary depending on the specific
purpose of the product.
4. Abrasives - are generally used to remove heavy accumulations of
soil that are difficult to remove with detergents, solvents, and acids.
These products must be carefully used to avoid damage to the surface
being cleaned.
Sanitizing
Sanitizing is the process of reducing, lessening, or getting rid of
microorganisms on surfaces to make them clean. By heat, radiation, or
chemicals, sanitizing is done.
Sanitizing Methods
1. Thermal Sanitizing – There are three methods of using heat
to sanitize surfaces – steam, hot water, and hot air.
2. Chemicals – chlorine, iodine, and quaternary ammonium
are the chemicals that are approved as sanitizers. You should
consider these three factors when using chemicals:
* Concentration
* Temperature
* Contact Time
Characteristics of ideal chemical sanitizer
 Approved for food contact surface application
 Have a wide range or scope of activity
 Destroy microorganisms rapidly
 Be stable under all types of conditions
 Tolerate a broad range of environmental conditions
 Readily solubilized and possess some detergency Low in
toxicity and corrosivity
 Inexpensive
-TLE-
Q1W2
Steps in Washing the Dishes
PREPARE - if you have skin problems or if your hands are dry,

wear gloves. You should also wear your apron and if you are
wearing a long sleeve, roll them up.
SCRAPE - remove the food leftovers on the dishes and put then
in a compost bin or garbage can.
STACK THE DISHES IN THE PROPER ORDER namely:
glassware, silverware, chinaware, and utensils.
Stack them to the right of the sink so that work progresses from
right to left or vice versa depending on the kitchen layout.
FILL THE SINK WITH WATER AND A SUFFICIENT
AMOUNT OF DETERGENT - the hotter the water, the
better its sanitizing and grease-cutting properties. Use
tolerable heat (66 °C or 150 °F or above) so as not to scald
yourself. Use rubber gloves.
WASH THE LIGHTEST SOILED ITEM FIRST - start with
glasses, cups, and flatware. Wash with soap each
piece individually and rinse in hot water.
WASH PLATES, BOWLS, AND SERVING DISHES -
before washing, remember to scrape these items.
Wash with soap and rinse each piece gently and
individually in hot water.
WASH POTS AND PANS LAST - soak the pots first
then wash the pans thoroughly and do not forget to
clean the bottoms. If anything was burnt or
overcooked in pots or casserole dishes, put a little
extra soap and water in it and let it stand while you
wash the other dishes. Take note that any oil
residue left will lead to burning food during the
next cooking session.
LAY YOUR DISHES OUT ON A RACK TO AIR-DRY OR
WIPE THEM CLEAN WITH A TOWEL
THERE SHOULD BE NO VISIBLE MATTER AND NO
"GREASY" FEEL - run your hand over the dish to
ensure that they are thoroughly cleaned. Consider
rewashing the item if there is still some grease
remaining.
RINSE OUT BRUSH, SPONGE, AND ALLOW TO DRY -
sterilize your equipment often using boiling water
with bleach. When a sponge or brush starts to
smell unpleasant, throw it away.
WIPE DOWN THE SINK AND YOUR TOOLS - wipe
down the sink, dish drainer, and dishpan. Any rags,
dishcloths, or sponges need to be left out to air dry
or thrown into the washing machine. Remember to
replace sponges and rags frequently.

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Vrience Vicencio TLE

Grade 8 St. John

-COLANDER - also called a vegetable strainer are essential for various

-CUTTING BOARDS - these are wooden or plastic boards where meat,

-DOUBLE BOILER - this is used when the temperature must be kept

-FUNNEL - this is used to fill jars, made of various sizes of stainless

-GARLIC PRESS - it is a kitchen tool that is specifically designed for

-KITCHEN SHEARS - this is practical for opening food packages, cutting

-SCRAPER - it is a rubber or silicone tool used to blend or scrape the

-SERVING SPOONS - these are utensils consisting of a small, shallow

-SPATULA - it is s used to level off ingredients when measuring and

-SPOONS - solid, slotted, or perforated which are made of stainless

-LIQUID MEASURING CUP - commonly made up of heat-proof glass

-HOUSEHOLD SCALE - it is used to weigh large quantities of ingredients

-SCOOPS OR DIPPERS - these are used to measure servings of soft

-FRUIT AND SALAD KNIFE - it is used to prepare vegetables and fruits.

-KITCHEN KNIVES - often referred to as cook's or chef's tools, used for

-PARING KNIVES - it is used to core, peel, and section fruits and

-VEGETABLE PEELERS - it is used to scrape vegetables, such as carrots

-MICROWAVE OVEN - it is used for cooking or heating food.

-OVEN - a chamber or compartment used for cooking, baking, heating,

-Aluminum - Mostly used in the kitchen and most popular because it is

-Cast iron- Durable but must be kept oiled to avoid rusting

-Teflon- A special coating applied inside aluminum or steel pots and

Steps in Washing the Dishes

PREPARE - if you have skin problems or if your hands are dry,

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