COMMERCIAL

COOKING
FIRST SEMESTER
OBJECTIVES:
• identify the different kitchen tools and equipment and their
uses,
• explain the importance of the cleanliness and sanitation of
the kitchen,
• demonstrate proper procedures in washing dishes, cooking
utensils, glasses, flatware, storing clean dishes and utensils,
• value the importance of cleaning and maintaining kitchen
premises
KITCHEN TOOLS AND EQUIPMENT

A. Cooking Equipment
B. Utensils used in Commercial Cooking
 COOKING EQUIPMENT
• Primary Cooking Equipment

Range Oven Steam Kettle Broiler

Griddles Fryers Steam Cooker

• Auxiliary Cooking Equipment

Mixer Slicer Grinder Chopper

Blender Peelers Corer Molder

 Waffle iron Toaster Egg cooker

Food warmer
Coffee maker Refrigerator
 UTENSILS USED IN COMMERCIAL
COOKING

Serving trays Utility tray Grater Can Opener Food mill

Soup bowl Kitchen Shear Measuring cups and spoons Serving Spoons Wire whip
Saucepots Flour sifter Double broiler Baking pans Roast pan

Utility tray Mixing bowl Colander Dish pan Strainers

 Frying pan Wok Tong Knives Rolling pin

Chopping board Scooper Ladle Kitchen forks Kitchen scale Dough cutter
WHAT IS YOUR IDEAL KITCHEN?
•How can you promote cleanliness
and sanitation in the kitchen?
GENERAL GUIDELINES IN THE CLEANLINESS
AND SANITATION OF THE KITCHEN

• Physical equipment and kitchen layout should be conducive

to good sanitary practices.
• Dishes, glasses, utensils, tools, and equipment should be
thoroughly cleaned and properly sanitized.
• Floors, walls, ceilings, counters, tables, and chairs should
be cleaned regularly.
• Vermin and rodents should be eliminated from the kitchen
premises, especially the food area.
 PROCEDURE IN WASHING DISHES, COOKING
UTENSILS, GLASSES, AND FLATWARE
• Scrapping and removal of leftover food and waste from
soiled dishes. Waste should be put through an opening in a
soiled dish table leading to a garbage receptacle underneath
or into a garbage disposal
• Pre-rinsing dishes in lukewarm or cold water to remove
food particles or soil that otherwise may “bake” on during
the washing dishes.
• Another step that often may come first – soaking – is also
employed in washing pots and pans, flatware, or dishes
with heavy coatings of food or grease.
ORGANIZING AND PREPARING FOOD

Why is it important?
 Organizing and preparing food can prevent
unnecessary waste, loss of nutrients, and preserve
the freshness and good quality of ingredients.
 
OBJECTIVES

• explain the importance of organizing and preparing food,

• discuss the procedure involved in getting ready for food preparation,
• describe the different food items,
• organize a systematic order of doing things
 PROCEDURE INVOLVED IN GETTING
READY FOR FOOD PREPARATION
• A. Preparing the tools and equipment to use.
- know what tools and equipment are appropriate
- have the knowledge and skills on how to use each properly
- position them within the reach to save on time and travel.
• B. Assembling and preparing ingredients for menu items.
a. Check your recipe calculation and study carefully the measurements of the
ingredients, especially if the recipe is to be enlarged or reduced depending the
number of portion serving required.
b. Collect your ingredients immediately before the start of your presentation.
Be sure the ingredients are available. If not, take immediate action.
c. Weigh or measure each ingredient as indicated in the recipe. Check and
recheck each measurement. Be sure that your weighing scale is properly
calibrated and your volume metric measurement using cups, teaspoons and
quarts are done using correct technique of measurement.
• C. Planning for the process of work
- arrange the ingredients, tools, and equipment in the best order of
use so that the phases of work can move in the easiest, quickest,
and simplest manner possible.
- position each ingredient and tool within reach.
- allow both hands to be used in a smooth rhythmic manner.
- store frequently used items within minimum reach and less
frequent ones within maximum reach or near the work center.
•D. Allotting time for work to be done.
- Always have a schedule for work. Post it where it can be seen easily.
- Observe critical points in the process flow of preparation of recipe.

Note: Timing is critical in food preparation to ensure high quality

products; that is, prepared and served on time and at the
right
temperature.
 
GROUP ACTIVITY
• Group the class into 9,
• Choose a leader,
• Choose a secretary,
• Choose a reporter,
• Ask all the members about their ideas
WHAT TO DO?

• Each group will be given a picture of food item.

• Describe the food items.
• Tell your ideas how to organize and prepare the
food item assign to your group.
 PREPARING CLUBHOUSE SANDWICH
Ingredients:
• 200 grams Bacon
• 200 grams Chicken Breast
• 2 pieces Egg
• 2 pieces Sweet Ham
• 1 head Iceberg Lettuce
• 1-piece Tomato
• 1-piece White Onion
• 1 tsp. Pickle Relish
• 5 tsp. Mayonnaise
• 3 tsp. Mustard
• 4 pieces Wheat Bread
PROCEDURE:
• 1. Season the chicken breast with salt, pepper, Philippine lemon juice and thyme.
• 2. Saute the chicken breast until it reaches it golden brown color.
• 3. Scramble the egg and cook it.
• 4. Cook sweet ham and bacon.
• 5. On the base layer of the sandwich put some mayonnaise, sautéed chicken breast, lettuce, and
• scrambled egg and mustard dressing.
• 6. On the second layer, spread another mayonnaise, the sweet ham, bacon and mustard dressing
• 7. On the top layer, put some mayonnaise, tomato, onion, and pickle relish and mustard dressing
• then cover it with wheat bread.
• 8. After finishing the 3 deck sandwich, put 4 or 2 cocktail toothpick on the side so that you will
• have a guide where to slice the bread.
• 9. Slice the bread diagonally until you have 4 or 2 equal slices.
• 10. Place it in a dinner plate, then serve.
 Terms Meaning

1. Filling a. needing to be chewed hard or for some time.

2. Layer b. making a sharp noise when bitten or crushed and (of food)
pleasantly crisp.
3. Chewy c. consisting of or characterized by fibers.
4. Crunchy d. a food mixture used for stuffing.
5. Fibrous e. a way of carrying out a particular task.
6. Technique f. a thickness of some material laid on or spread over a surface.

I. D 4. B
2. F 5. C
3. A 6. E
PREPARING SANDWICHES

How are sandwiches served?

• Sliced or cut breads
• With fillings in between or on top
• Transition to a meal
• A meal in itself
• Variety fillings and flavors
TWO – LAYER OF SANDWICHES
THREE – LAYER OF SANDWICHES
OPEN – FACED SANDWICHES
TYPES OF SANDWICHES

• According to temperature
a. Hot Sandwiches – these are best served at lukewarm
temperature (40˚C - 104˚C)
Baked Sandwich Fried Sandwich Grilled Sandwich Toasted Sandwich
• B. Cold Sandwiches – these are sandwiches served at room
temperature or below.
Pinwheel Sandwiches
•According to layers
a. Open-faced – this makes of one layer of bread or crust.
Fillings are arranged on top and garnished.
b. Two-layer – this is a regular sandwich consisting of two slices
of bread with fillings in between.
c. Three or more layers – also called multi-decker sandwich
with variations of fillings in between
to grilled steak, ham, or bacon, a
generous amount of vegetables
lavished with dressing; and spice or
condiments.
 TECHNIQUES IN MAKING SANDWICHES

•Garnishing – decorating sandwiches.

a. A one-layer bread is spread lavishly with butter.
b. Lettuce is generally put under the topping (different combinations of
fillings from meat to poultry, fruits, eggs, and cheese.
c. Include sauces and cut sculptured vegetables like tomatoes, celery,
cucumber, parsley, pickles, and onions that are arrange on top.
d. Two-layer sandwiches are garnished with slices of fruits and vegetables
usually beside the sandwich on the serving plate.
• Spreading – this is filling out the layer of bread with a spreading
mixture usually in the form of paste.
a. peanut butter
b. combination of mayonnaise , chopped chicken, ham,
bacon, shrimps, pickle relish, and chopped onion blended
together to form a coarse paste.
• Piping – a technique in applying the filling or garnishing in
breads with the use of a piping tool like pastry bag with
a piping tool at the end.
• Portioning – involves cutting sandwiches into the exact size
or dimension as required per serving.
• Cutting – requires the use of a sharp bread knife that will
divide a sandwich or a loaf into neat and clean portions or
parts.
• Molding – involves shaping sandwiches according to the
expected standard.
ANSWER THE FOLLOWING QUESTIONS:

• 1. What is the role of sandwiches in our meal?

• 2. How can you make sandwiches appealing to customers?
 SUGGESTED TOPPINGS FOR OPEN SANDWICHES
• Crisp slice of bacon with lettuce, mayonnaise, and tomato.
• Sliced hard-boiled egg with mayonnaise, lettuce, and tomato.
• Luncheon meat, lettuce, mayonnaise, and tomatoes.
• Grilled pork with pineapple ring.
• Cold ham topped with diced beets and cucumber.
• Cold ham with slices of cheese, mayonnaise, lettuce, and tomato
• Smoked pork, ham and mayonnaise, tomato, cucumber, and parsley
• Sliced chicken breast, lettuce, mayonnaise, cucumber, and tomato
• Cooked sausages with lettuce, onion rings, and mayonnaise
• Spanish sardines, slice of sweet pickled cucumbers, and onion rings.
• Broiled shrimps topped with mayonnaise.
• Beef burgers, cheese, lettuce, tomatoes, and mayonnaise.
• Cheddar cheese with chopped pimiento and celery spices.
• Sliced tongue (either pork or beef) with dilled cucumber slices.
• Tuna chunks, lettuce, tomatoes, and mayonnaise.
SUGGESTED FILLINGS

• Egg filling
• Cheese pimiento
• Ham filling
• Bacon filling
• Chicken filling
• Liver sausage filling
• Tuna filling