Professional Documents
Culture Documents
Page
Cover Page i
Title Page ii
Table of Contents iii
Introduction 1
Objectives 2
Pre-Assessment 2-5
Learning Goals and Targets 6
Lesson 1
USE OF KITCHEN MATERIALS, UTENSILS AND EQUIPMENT
Know
Activity 1 Open-ended Statement 8
Activity 2 Entrance, Exit, and Extra Tickets 19
Reflect and Understanding
Activity 1 Identifying the Uses 20
Activity 2 Game (Pinoy Henyo Style) Transfer
Activity 1 Individual Work
Lesson 2
MAINTAIN KITCHEN TOOLS and EQUIPMENT
Know
Activity 1 Cleaning and Sanitizing 21
Process
Activity 2 Sanitizing Method 22
Reflect and Understand
Activity 1 Organizing 26
Transfer
Activity 1 Sharing time 28
Activity 2 Visitation 28
Lesson B
1
MEASURING RECIPE and PRODUCT COSTING
Know
Activity 1 Conversion of Measurements 32
Activity 2 Categorizing 32
Activity 3 Computation 32
Process
Activity 1 Markup 34
Reflect and Understand
Activity 1 Calculate Markup Percentage 35
Activity 2 Compute the percentage markup 36
Transfer
Activity 1 Measuring Dry and Liquid Ingredients 37
Activity 2 Interview at least two entrepreneurs in
commercial cooking 38
Lesson 3
PREPARATION and COOKING OF NATIVE DELICACIES
Know
Native delicacies recipe
BIBINGKA ESPESYAL (Rice Cake) 39-40
MAJA BLANCA 41
PALITAW 42
CUCHINTA (kutsinta) 43
Sapin-sapin 44-45
EspasolUbe Halaya 46
Reflect and Understand
Activity 1. Let me share! 47
Transfer
Activity A: GRASPS Model 48
Activity B. Create or innovate your own native delicacies 48
Activity C. Mini-Exhibit 48
Lesson 4
Lesson 5
PRACTICE OCCUPATIONAL SAFETY and HEALTH
Know
A. Protecting Property from Fire 58
B. Protecting establishment from natural hazards Flood 59
C. Protecting property from crime 60
D. Protecting your staff and visitors from accidents 60
Reflect and Understand
Activity 1. Speculative Journal Writing 62
Activity 2. Internet-based activities 62
Transfer
Activity 1. GRASPS Model 63
Summary 63
Glossary 64
References 65
3
INTRODUCTION
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.
So, explore and experience the K to 12 TLE modules and be a step closer to
become a successful chef.
4
OBJECTIVES
PRE-ASSESSMENT
Test I
Directions: Read and study the situations below. Write the letter of your choice in
your answer sheet.
4. This chef spends a lot of time and effort in improving his ability. He
is___________.
a. creative c. hard worker
b. responsible d. opportunity seeker.
5
5. Who do you think is a good planner?
a) One who likes to think of what his business will be five years onwards.
b) A person who spends time trying to solve a problem.
c) A man with a word of honor.
d) A businessman who goes places to seek information.
8. Jeryll tries very hard to convince his fellow chefs to do what he wants. He
is__________.
a. persistent c. efficient
b. commited d. persuasive
10. Mrs. Soliven considers time as gold. She does not let it pass without doing
anything. She____________.
a. is planning and monitoring
b. demands for quality and efficiency
c. has commitment to work contract
d. has systematic informations
11. Marilyn cooked “puto”. What cooking utensil sid she used?
a. double boiler c. teflon
b. kettle d. glass
12. It is good for baking but not practical on top or surface cooking. You need
extra care in using it. What is it?
a. cast iron c. stainless
b. aluminum d. glass
13. It is used to grate, shred, slice and separate foods such as carrots, cabbage
and cheese.
a. graters c. flipper
b. colander d. funnels
14. What utensil is used to transfer little or lots of cooked pasta to a waiting plate
without a mess?
a. two-tined fork c. scraper
b. pasta spoon or server d. serving spoon
6
15. It is used to level off ingredients when measuring and to spread frosting and
sandwich filling.
a. spatula c. baster
b. spoons d. scraper
16. What tool is used for serving soups or stews, gravy or dessert sauces?
a. spoons c. ladle
b. soup ladle d. wooden spoon
17. It is commonly used to measure solids and dry ingredients, such as flour, fat, and
sugar.
a. measuring glass c. scale
b. 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 dipper
b. scooper d. baster
20. Which tool is used to chop, blend, mix, whip, puree, grate, and liquify all kinds of
food?
a. mixer b. blender c. chopping board d. beater
22. Which native delicacy is made of rice flour dough that is boiled and
then coated with coconut and sesame seeds?
a. palitaw c. espasol
b. polboron d. sapin-sapin
7
26. Which kitchen lay-out offers a great deal of space?
a. G-shape c. L-shape
b. Island shape d. U-shape
28. Which kitchen is the most flexible and most popular as it provides with a compact
triangle?
a. U-shape c. Island option
b. L-shape d. G-shape
29. The ideal shape of kitchen for larger families that need extra storage space, is
the_________________.
a. Island option c. U-shape
b. G-shape d. L-shape
8
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.
MY GOALS ARE….
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
MY TARGETS ARE….
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
9
KNOW
Commercial Cooking is cooking for others for sale (restaurant, nursing home,
boarding school, food manufacturer, etc.) It is the result of mans demand for food
that is readily available and the fast changing phase of his/her lifestyle.
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.
10
Lesson 1: Use of kitchen materials, utensils and equipment
Directions: Complete the clauses below with your opinion or prior knowledge about
kitchen materials, kitchen utensils and equipment that are commonly found in the
kitchen.
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
The following are list of cooking materials, kitchen utensils and equipment that are
commonly found in the kitchen.
Cooking Materials
Glass is good for baking but not practical for top or surface
cooking. Great care is needed to ensure for long shelf life.
Ceramic and heat-proof glass are 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.
KITCHEN TOOLS
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.
Cutting boards a wooden or plastic board where meat and vegetables can be cut.
13
Dredgers – are used to shake flour, salt, and pepper on meat,
poultry, and fish.
Funnels – are used to fill jars, made of various sizes of stainless steel, aluminum, or of
plastic.
14
roasted turkey from the roaster to the serving platter, without it falling apart.
15
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.
Serving tongs enable 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, the
longer the tongs, the better, especially when used with a deep
fryer, a large stock pot or at the barbecue.
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.
16
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.
17
Measuring Tools
18
There are many kinds of knives, each with a specialized use
19
Citrus knife – is used to section citrus fruits. The blade has a
two-sided, serrated edge.
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) are
mandatory pieces in the kitchen or in any food establishment.
20
maintain the proper inside temperature for food storage.
21
Activity 2. Entrance, Exit, and Extra Tickets
Directions: Please write down your honest responses to the questions written on
each ticket.
Entrance Ticket
Exit Ticket
Extra Ticket
22
Reflect and Understanding
Common Kitchen
Equipment, Utensils
Uses
and Materials
1. Aluminum
2. Measuring spoon
3. Cast Iron
4. Basters
5. Measuring cups
Directions: Get a partner and decide who will give the answer and
who will ask. (This type of game is made famous in “Eat Bulaga”).
(The teacher will provide the materials for the game)
Transfer
Know
CLEANING AND SANITIZING
Activity 1.
Direction: Put a check (√) mark if the statement is correct and a Cross (X) mark if
incorrect. Write your answer on a separate sheet of paper.
4. Cleaning will remove most of the dangerous bacteria present in the utensils.
5. Chemical sanitizer or very hot water can be used in the absence of dish
washer.
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.
24
Process
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 that
are difficult to remove with detergents. Some abrasive cleaners also disinfect. If they
are not properly cleaned, food that comes into contact with these surfaces could
become contaminated.
Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are
commonly used as a method for sanitizing in a restaurant; radiation rarely is. The
item to be sanitized must first be washed properly before it can be properly sanitized.
Some chemical sanitizers, such as chlorine and iodine, react with food and soil and
so will be less effective on a surface that has not been properly cleaned.
Sanitizing Methods
1. Heat. There are three methods of using heat to sanitize surfaces – steam,
hot water, and hot air. Hot water is the most common method used in
restaurants. If hot water is used in the third compartment of a three-
compartment sink, it must be at least 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.
25
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).
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.
26
Cleaning and sanitizing utensils
There are three steps needed to effectively clean and sanitize utensils:
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
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 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 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 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.
27
Things You’ll Need
Instructions
1. Collect loose dust by sweeping the kitchen floor daily with a broom or static
sweeper and wiping down counter tops, tables and other surfaces with a
cleaning rag. To remove sticky buildup, wipe with a damp cleaning rag and
wipe a damp mop over your kitchen floor.
2. Mix 1 gallon warm water in a bucket with ½ cup white vinegar and 1 tsp. dish
soap. Dip your mop into the bucket, wring the mop out and wipe across your
kitchen floors. The diluted vinegar solution makes it safe for any kitchen floor
surface while still strong enough to clean and disinfect. The dish soap assists
in cutting through any food residue that may be on the kitchen floor. Let your
floor air dry after cleaning.
3. Make an all-purpose cleaner in a spray bottle. Combine 3 cups warm water
with ½ cup white vinegar and 1 tsp. dish soap.
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 ½ cup each of baking soda. Place these around
your kitchen to absorb odor and keep the kitchen smelling fresh. Open
windows to let fresh air circulate, which is especially useful when cooking
strong-smelling foods.
28
Reflect and Understand
Activity 1. Organizing
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.
Proper storage and handling of cleaned and sanitized equipment and utensils is
very important to prevent recontamination prior to use.
1. Pretend it has a glass door and that everyone is going to see what’s inside.
2. Remove all the equipment and scrub shelves with soapy water.
3. Think about what you reach most often and make sure it gets a position that’s
easy to reach.
4. Take a cabinet full of glasses and line them up by color. Make sure all of the
front are facing out and straight. (Jeff Lewis-Style)
5. Take a step back after one shelf is done and make someone else look at what
you’ve done.
30
Transfer
Activity 2. Visitation
Direction: Observe how canteen staff clean and sanitize kitchen tools and
equipment. Take note of your observations and make
comments/suggestion on how to improve their methods of cleaning and
sanitizing kitchen tools and equipment. Report in your observations in
the class.
31
Lesson B: Measuring Recipe and Product Costing
Know
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.
Rice and flour. Fill the cup to overflowing, level-off with a spatula or with a straight
edge 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. 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.
32
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.
Liquids should be poured into cup in desired level. Cup should stand on a
flatsurface.
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 ofheat for the cooking job to be done.
Refrigerators are operated by electricity. The unit that does the cooling
isunderneath 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
isgood for making salad dressings, sandwich fillings, for sauces, mashing
potatoes,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 coffee
and water.
33
In preparing foods on the range or in the fryer, heat is transferred by conduction
These easy-to-use conversion charts can help you convert your recipes to the
measuring system your most familiar with.
34
1 cup 8 fluid ounces 250ml 1 tablespoon 15 ml
Activity 2. Categorizing
Directions: Identify the following ingredients. Write L for Liquid and S for Solid.
Write your answer in your answer sheet.
Activity 3.Computation
1. Cream Puff
Cost of production : 60.00 Number of pieces / Servings : 50pcs
35
Cost per price : __________________15%
Profit Per Price :_________________Selling Price :____________________
2. Palitao
Cost of production : 38.50 Number of pieces / Servings : 50pcs
Cost per price : __________________50%
Profit Per Price :_________________ Selling Price :____________________
These easy-to-use conversion charts can help you convert your recipes to the
measuring system you're most familiar with.
36
Process
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
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%
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.
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
Selling price = Total cost + Peso mark-up No. of yield SP= _____
38
Activity 2. Compute the percentage mark-up
Purchase
Percentage
Items cost/buying Selling price Peso markup
mark up
price
Bibingka
50.00 75.00
Suman 10.00 20.00
39
Transfer
Activity 1.
Description Score
40
Observes the proper way of measuring ingredients with 4 80
mistakes
Directions: Visit at least 2 native delicacies owner in your locality. Interview on how
they measure ingredients make a narrative report in a bond paper and share
observations in class.
Know
Bibingka Batter
Ingredients:
Utensils:
Procedure:
1. Soak one cup of rice in one cup of water overnight.
42
2. Drain water from the soaked rice. Produce rice flour by grinding the rice
softened by soaking, in a rice grinder. If you don’t 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 Bibingka
Ingredients:
Utensils:
Procedure
1. Put some coals in the improvised basin made of a piece of G.I. sheet or tin.
Make the coals red hot first.
2. Line the rice cake molder with a piece of banana leaf.
3. Put one cup of rice batter into the molder.
4. Arrange a few pieces of the sliced salted eggs and sprinkle a little amount of
white cheese on top of the batter in the bibingka mold.
5. Put the mold with batter over a stove with live coals and place the improvised
tin basin with live, red hot coal over the mold containing the rice cake batter.
The rice cake should be cooked in this manner: with live coals under and over
the mold.
6. Cook for 10 minutes or until the upper skin of the batter turns golden brown.
43
7. Once cook, remove bibingka from the stove and transfer it on a plate.
8. Serve bibingka with grated coconut on the side.
(This recipe makes 2-4 medium sized bibingka or rice cake
Ingredients:
1/2 cup cornstarch ½ 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.
44
Coconut milk
1. Add three portions of warm water and squeeze the bag of grated coconut with
every addition of water.
2. Cook coco cream in a frying pan over medium heat until oil and latik form.
3. The latik should 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 blanca can 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.
Another variation of maja blanca is the maja de ube. It uses ube (purple
yam) as one of the primary ingredients giving it a characteristic deep purple
color.
Ingredients:
Procedure:
1. Boil water.
2. Shape galapong into small disks. Drop one by one to the boiling water. When
it floats, it’s already cooked.
3. Remove cooked palitaw with a slotted spoon to drain the water and place on a
bed of niyog. Cover both sides of the palitaw with niyog. Arrange on platter or
banan leaves.
4. Mix sugar, toasted sesame seeds and cinnamon. Sprinkle over the palitaw.
Ingredients:
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.
2. Remove from the muffin pans and serve with freshly grated coconut.
Score sheet for Palitaw
Ingredients:
47
4 cups thick coconut cream (from 2-3 coconuts) 2 big cans condensed milk
food coloring, violet & egg-yellow
Procedure:
1. Blend all ingredients except for mashed ube and food coloring.
2. Divide into 3 parts:
To one part- add mashed ube To heighten the color of the ubi, add a dash of
violet coloring. Mix well.
To second part- add egg-yellow coloring. Mix well.
To third part-just plain white. Do not add anything.
3. Grease a round baking pan. Line with greased banana leaves. Then, pour the
ube mixture. Spread evenly. Steam for 30 minutes or more, until firm.
Note: cover the baking pan with cheese cloth before steaming.
4. Pour second layer on top of the cooked ube. Cover again and steam for 30
minutes.
5. Lastly, pour the third layer or the plain mixture. Again, steam for 30 minutes or
until firm.
6. Sprinkle with “latik”.
7. Cool before slicing.
8. Serve with “budbod” or toasted sweetened coconut.
Espasol a native cake of roasted and ground sticky rice with coconut milk and
sugar.
Ingredients:
1 cup malagkit (glutinous rice) 4 cups rice flour, toasted until light brown
2 cups sugar 1 cup coconut milk
1½ cups toasted shredded coconut Anise seeds
Procedure:
1. Boil the malagkit.
2. Place sugar, anise seeds and coconut milk in a saucepan; let it boil until thick.
3. Add toasted shredded coconut and cook for 3 minutes
4. Add boiled malagkit, stir and cook until thick.
5. Remove from fire and add 3 cups of toasted rice flour.
6. Mix with a wooden spoon and pass through a cornmeal grinder.
7. Divide into 2 parts and roll (about 2½ inch in diameter).
8. Slice into ½inch thick pieces.
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Ube Halaya is basically a dessert made from purple yam. It's sweet
and usually has milk and sugar.
Ingredients:
Procedure:
1. In a pot, boil the unpeeled ube or yam and simmer for 30 minutes.
Drain and let it cool.
2. Peel and finely grate the ube or yam.
3. Heat a big wok in medium heat.
4. Melt butter or margarine, add the condensed milk and vanilla flavoring.
Mix well.
5. Add the 1 kilo grated ube or yam.
6. Adjust the heat to low.
7. Keep on mixing the ingredients for about 30 minutes or until sticky and a bit
dry (but still moist).
8. Add the evaporated milk and continue to mix for another 15 minutes.
9. Let it cool and place in a large platter.
10. Refrigerate before serving the halayang ube.
Cooking Tips:
You may spread additional butter or margarine on top of the yam before serving.
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For the sweet toothed, sprinkle a little sugar on top of the yam after placing on the
large platter.
Instead of manually grating the ube, you may cut it in cubes and use a blender to
powderize the ube.
Questions Responses
1.What have you just done
today?
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GRASPS MODEL
Goal Your task is to produce native delicacies.
Role You are to prepare native delicacies to sell in school and you need to
come up with the good quality, marketable and profitable kakanin.
Audience You are to help your classmates and share your skills to your family
to cook the native delicacies.
Product and You will cook varied quality, marketable and profitable products
Performance using the concepts and principles you have learned in commercial
arts.
1. List down on a clean sheet of bond paper the kitchen materials and utensils
needed, ingredients, and procedures.
2. Prepare all the needed materials and ingredients
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3. Cook.
Activity C. Mini-Exhibit
Know
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. Your refrigerator and pantry are the major items here.
Cabinetry like Lazy Susan or swing-out pantry units add function and
convenience. Options like wine racks, spice racks, and roll-out trays help to
organize your groceries.
3. The clean-up. Everyone's least favorite activity is one of the kitchen's most
important - clean-up. This area is home to the sink, waste disposal, and
dishwasher. Cabinetry for this station is designed to organize the trash bin
cabinet and roll-out tray baskets for storage convenience
There are five primary kitchen layout shapes - the U-Shaped, L-Shaped, Island,
G-Shaped, Corridor/Gallery, and Single Wall shapes.
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
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Kitchen Floor Plan Symbols
Scale: ¼” = 1
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Reflect and Understand
1. Refrigerator
3. Sinks
4. Microwave
5. Dishwasher
Activity 2.
Directions: Search on internet and download some more symbols in kitchen lay-
out and report to the class.
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1. This kitchen shape is one of the most flexible and most popular providing a
compact 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
Activity 3. Lay out your dream kitchen. Complete your sketch by placing
the necessary symbols to show the different appliances, counters, areas and the
direction of work flow. Use a separate sheet.
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Lesson 5: Practice Occupational Safety and Health
Know
Most kitchen fires occur in kitchen ranges, boilers or deep-fat fryers and can often
be traced back to poor cleaning regimes.
• Ensure that cooking ranges, boilers and deep-fat fryers are fitted with thermostats
or emergency cutoff valves to turn off the fuel supply should a fire break out.
• Ensure that filters are removed and de-greased frequently to prevent a build up of
greasy deposits.
• Cleaning should be done weekly, you may need to consider more frequent
cleaning if the equipment is used for long periods on a daily basis.
• 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.
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• 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 should be recorded and monitored.
Smoking
Firstly, check with the local authority whether the 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 minimize damage and disruption.
Conduct flood drill, so that you and your staff will be sure it works and have
experience of what to do.
Water Escape/Leakages
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
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Making sure your premises are in a good state of repair, it will minimize the
chance of storm damage - check the building regularly (walls, roof and any
outbuildings) and ensure any problems you find are repaired promptly.
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.
Burglary
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 (and
cheaper) than cure”.
The most common type of workplace accident can be easily and cheaply
prevented in most cases and often bring other benefits.
o Keeping the premises clean, tidy, congestion-free and well lit will go a long way
to preventing most types of accident.
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o Clear up spillage promptly and post warning notices.
o Repair or replace damaged floor coverings immediately – especially on
stairways and areas where the public have access.
o Keep a clearly marked first-aid kit available at all times.
Electricity
Electricity can, and does, kill and the law insists that 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
by employees and the public in the event of a fire.
• Ensure you have clearly labeled 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.
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 that 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.
Make sure that all accidents and incidents are recorded and investigated as
lessons can be learned to prevent them in future. Recording method must accessible
and secured. Computer records are fine.
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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 on
manufacturing, packaging and storing food. Be aware and knowledgeable.
Directions: Complete the table below with your speculative thoughts and ways to
avoid them.
1. Fire
2. Floods
3. Customer strain
4. Spillage
5. Riots
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Activity 2. Internet-based activities
1. Download the various safety signs and tags. Paste one signage in a paper.
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SUMMARY
On the other hand, you need to satisfy the needs and wants of your
customers so that they will continue to patronize products. Assess and evaluate your
customers if they satisfy to the goods and services you offered. Always make sure
that you give the best preparation, services and market.
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GLOSSARY
Infestation Kitchen - the state of being infested as with parasites or vermin a room
especially set apart and containing the necessary utensils for cooking food.
Sanitizer - a chemical agent used for cleansing and sanitizing surfaces and
equipment.
Work Simplification - means doing the job in the easiest, simplest and quickest
way.
Work Station simply means a specific work area where a particular kind of food is
produced or specific job is done.
Work Triangle an imaginary line drawn from each of the three primary work stations
in the kitchen, and avoid traffic flow problems.
REFERENCES
Amy Brown, Understanding Food, 2nd Edition, Thomson Woodworth June Payne,
Palacio, Monica Theis, INTRODUCTION TO FOOD SERVICE,
128-130
Sonia Y. de Leon, Libia L. Chavez, Virginia S. Claudia, Matilde P. Guzman, et al., BASIC
FOODS FOR FILIPINOS, 95-100
http//:www.google.com
http://www.bisnes.com
http://content.cteonline.org/resources/documents/35/35a292d/35a2a92d5da7e3be8da54c72
3bf 67448495382e/KitchenFloorPlanSymbolsAppliances.pdf
http://www.ext.colostate.edu/pubs/foodnut/09329.html
http://www.ehow.com/how_4425471_calculate-markup-percentage.html
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