Module: Commercial Cooking

Polytechnic University of the Philippines

College of Education
Technology for Teaching and Learning 2

COMMERCIAL COOKING
BBTLED ICT 3-1

LIGAN, PAUL JAMES D.

LUCIDO, BRYAN DAVE D.
MACHICA, JUSTIN ALEXIS G.
MAHUSAY, LEILA S.
MALIGAYA, RUSBIN C.
MEJIA, ROSE ANN M.
MEYOR, PIOLLA ZAMORA Z.

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Module: Commercial Cooking

LESSON 1: Use and maintain Kitchen tools and Equipment

 Materials of kitchen utensils and equipment commonly found in the kitchen.

 Commonly used measuring tools in the home or in commercial kitchens.
 Cleaning and sanitizing.
.

Intended Learning Outcomes

After reading this module, you will be able to do these:

1. Utilize kitchen tools and equipment.
2. Maintain kitchen tools and equipment and working area.
3. Store and stack kitchen tools and equipment.

Enduring Understanding

Leaners should understand that:

1. Kitchen tools and equipment are identified based on their uses.
2. Kitchen tools and equipment are used in accordance to its function
3. Chemicals are selected and used for cleaning and/or sanitizing kitchen equipment and utensils.
4. Equipment and/or utensils are cleaned and/or sanitized safely and according to
manufacturer’s instructions.
5. Cleaning equipment are stored safely in the designated position and area.

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Essential Questions

1. Why it is important to wash the tools and equipment thoroughly after using them with raw food?
2. How do we sanitize tools and equipment?
3. What is the most popular and more expensive material used for tools and equipment

Essential Learning

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.

 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.

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 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 rub 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.

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DIFFERENT TYPES OF KITCHEN TOOLS AND THEIR USES

 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.

 Cans, bottles, cartoons opener- use to open a food tin, preferably

with a smooth operation, and comfortable grip and turning knob.

 Colanders - also called a vegetable strainer are essential for

various tasks from cleaning vegetables to straining pasta or tin
contents.

 Cutting Boards - a wooden or plastic board where meats and

vegetables can be cut.

 Dredgers - used to shake flour, salt, and pepper on meat, poultry,

and fish.

 Double boiler - used when temperatures must be kept below boiling,

such as for egg sauces, puddings, and to keep foods warm without
overcooking.

 Emery boards/sharpening steel - used to sharpen long knives.

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 Flipper - use for turning hamburgers and other food items.

 Funnels - used to fill jars, made of various sizes of stainless steel,

aluminum, or of plastic.

 Garlic Press - is a kitchen tool which is specifically designed for the

purpose of pulping garlic for cooking.

 Graters - used to grate, shred, slice and separate foods such as

carrots, cabbage and cheese.

 Handy Poultry & Roasting Tools - make it easier to lift a hot roasted
turkey from the roaster to the serving platter, without it falling
apart.

 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.

 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.

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COMMONLY USED MEASURING TOOLS IN THE HOME OR IN COMMERCIAL KITCHENS.

 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.

 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.

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 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 - used to weigh large quantity of ingredients in

kilos, commonly in rice, flour, sugar, legumes or vegetables and meat
up to 25 pounds.

 Pasta Spoon or Server - use 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.

 Potato Masher- used for mashing cooked potatoes, turnips, carrots or

other soft cooked vegetables.

 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.

 Scraper - a rubber or silicone tools to blend or scrape the food from

the bowl; metal, silicone or plastic egg turners or flippers.

 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.

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 Serving spoons - a utensil consisting of a small, shallow bowl on a

handle, used in preparing, serving, or eating food.

 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.

 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.

 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

 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.

 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.

 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.

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 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.

 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.

DIFFERENT KINDS OF KNIVES AND THEIR USE

 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.

 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.

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 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.

EQUIPMENTS
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.

 Refrigerators/Freezers- 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.

 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- 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.

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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 agents
 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.

 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 ware 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. 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 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

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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.

CLEANING AND SANITIZING UTENSILS

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. Sanitizing
will then kill any that might remain.

There are three steps needed to effectively clean and sanitize utensils:
 washing;
 sanitizing; and
 drying.

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

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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
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 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 1/2 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.

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

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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 handwashing 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.

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 really 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 look at what you've done.

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THE MORE YOU KNOW

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

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Assessment Tasks

A. Student Activity
Direction: Based on the lesson that has been discussed, create a video showing proper cleaning
of kitchen area in your own home.

B. Written Test
Direction: Choose the correct answer.

________ 1. The best material for all-around use. It is the most popular, lightweight, attractive and less
expensive.
A. Aluminum
B. Cast Iron
C. Glass
D. Stainless Steel

________ 2. 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 easily.
A. Aluminum
B. Cast Iron
C. Glass
D. Stainless Steel

________ 3. A material that is good for baking but not practical on top or surface cooking.
A. Aluminum
B. Cast Iron
C. Glass
D. Stainless Steel

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________ 4. Sturdy material but must be kept seasoned to avoid rust.

A. Aluminum
B. Cast Iron
C. Glass
D. Stainless Steel

________ 5. Often referred to as cook's or chef's tools, a knife that are a must for all types of kitchen
task.
A. Cutting Boards
B. Graters
C. Kitchen Knives
D. Kitchen Shears

________ 6. A wooden or plastic board where meats and vegetables can be cut.
A. Cutting Boards
B. Graters
C. Kitchen Knives
D. Kitchen Shears

________ 7. Used to hold meats while slicing, and to turn solid pieces of meat while browning or
cooking. A. Potato Masher
B. Scraper
C. Serving Tongs
D. Two-tine Fork

________ 8. Tools that enable you to easily grab and transfer larger food items.
A. Potato Masher
B. Scraper
C. Serving Tongs
D. Two-tine Fork

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________ 9. Used to section raw meat, poultry, and fish. It's made of heavy blade with a saber or flat
grind.
A. Boning knife
B. Butcher knife
C. French knife
D. Paring knife

________ 10. A type of knife that is used to chop, dice, or mince food.
A. Boning knife
B. Butcher knife
C. French knife
D. Paring knife

________ 11. Equipment that is necessary in preventing bacterial infections from foods.
A. Blenders
B. Detergents
C. Microwave Ovens
D. Refrigerators/Freezers

________ 12. Used to routinely wash tableware, surfaces, and equipment.

A. Blenders
B. Detergents
C. Microwave Ovens
D. Refrigerators/Freezers

________ 13. Use a damp washcloth to wipe off all cake mix splatter from the mixer.
A. True B. False

________ 14. When cleaning shelves, remove EVERYTHING and scrub the shelves with some soapy
water.

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A. True B. False

________ 15. To remove sticky buildup, wipe with a dry cleaning rag and wipe a dry mop over your
kitchen floor.
A. True B. False

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Readings

Amy Brown, Understanding Food, 2nd Edition, Thomson Woodworth

https://tyousef.kau.edu.sa/GetFile.aspx?id=259358&Lng=AR&fn=Index%20of%20lab%20manual.pdf
June Payne, Palacio, Monica Theis, INTRODUCTION TO FOOD SERVICE, 128-130
https://www.pearson.com/us/higher-education/program/Payne-Palacio-Foodservice-Management-
Principles-and-Practices-13th-Edition/PGM137756.html
Mary Frey Ray. Evelyn Jones Lewis. Exploring Professional Cooking, Revised, Chas A. Bennet Co.,
Inc., Peoria, Illinois 61614
Sonia Y. de Leon, Libia L. Chavez, Virginia S. Claudia, Matilde P. Guzman, et al., BASIC FOODS FOR
FILIPINOS, 95-100
https://www.coursehero.com/file/p3dr2cr/June-Payne-Palacio-Monica-Theis-INTRODUCTION-TO-
FOOD-SERVICE-128-130-Mary-Frey/
How to Clean and Store Baking Tools and Equipment |eHow.com
http://www.ehow.com/how_4737453_clean-store-baking-toolsequipment.html#ixzz1sMoZ00Jd

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Answer Key:

1. A - Aluminum
2. D - Stainless Steel
3. C - Glass
4. B - Cast Iron
5. C - Kitchen Knives
6. A - Cutting Boards
7. D - Two-tine fork
8. C - Serving Tongs
9. B - Butcher knife
10. C - French knife
11. D - Refrigerators/Freezers
12. B - Detergents
13. True
14. True
15. False

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LESSON 2: Carry out Measurements and Calculations

 Different Dry and Liquid Measurements

 Different Cup and Spoon Measurements
 Different Oven Temperatures
 Tips for Measuring Ingredients Correctly

Intended Learning Outcomes

After reading this module, you will be able to do these:

4. Can measure ingredients accurately;
5. Use measuring table according to its proper use; and
6. Calculate and convert a simple recipe from Cups to U.S and Metric system;

Enduring Understanding

Leaners should understand that:

6. You can save a lot of things when you accurately measure everything.
7. Measuring will give you the power to make things better or worst.
8. Taking the right measures makes one not overthink.

Essential Questions

1. Why there are different types of measurements in cooking?

2. When should we follow the measuring table in measuring ingredients?
3. Does accurate measuring helps our cooking to be tasty?

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Essential Learning

How to Measure Liquids

How to Measure Dry Ingredients and Quick Conversions

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Using Cups and Spoons

Oven Temperatures

TIPS FOR 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 straight edged
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.

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 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.

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 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.

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 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.

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Assessment Tasks

A. Activity
Direction: Bring measuring cups, spring scale, tablespoon and flour. Get the different unit of
measure of liquid and solid ingredients using measurement tools.

B. Written Test
Direction: Put the equivalent measurement for each number.

1. 2 tablespoons = __________ ml
2. 6 fluid ounces =__________ cup
3. 500 ml = __________ fluid ounces
4. 2 1/2 cups = __________ fluid ounces
5. 185 ml = __________ cup
6. 13 oz = __________ inches
7. 8 cm = __________ g
8. 250g = __________ oz
9. 18 inches = __________ cm
10. 22cm = __________ oz
11. Moderately Slow = __________ Celsius
12. Moderately Hot = __________ Fahrenheit
13. Slow = __________ Celsius
14. Hot = __________ Celsius
15. Very Slow = __________ Fahrenheit

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Readings

TLELearningModule. (2020). Lesson 4. Retrieved January 31, 2021,

from https://gltnhs-tle.weebly.com/lesson-42.html

Answer Key:
1. 30
2. 1/4
3. 16
4. 20
5. 1/4
6. 10
7. 185
8. 8
9. 46
10. 12
11. 160-180
12. 425-450
13. 150
14. 250-260
15. 250

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LESSON 3: Interpret Kitchen Lay-out

 Kitchen Floor Plans Symbols

 Understanding the Basic Kitchen Lay-outs

Intended Learning Outcomes

After reading this module, you will be able to do these:

7. Identify types of kitchen layout appropriately.
8. Read and interpret kitchen plan
9. Create kitchen lay-out

Enduring Understanding

Leaners should understand that:

9. When you know better (learning about kitchen planning), you can do better.
10. Good kitchen layout is ergonomic.
11. Learning about kitchen layout is just as important as learning how a kitchen equipment works.

Essential Questions

1. Why do we have to learn about kitchen layouts?

2. Why planning about kitchen layout makes the kitchen ergonomic?
3. How the ‘work triangle’ functions in each layout?

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Essential Learning

KITCHEN FLOOR PLAN SYMBOLS

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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 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.

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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 butcherblock
area. The island is also an ideal place to add an
extra sink or an island grill.

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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

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.

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Assessment Tasks

A. Student Activity
Direction: On a clean sheet of drawing paper, draw the kitchen layout you have at
home. Use the kitchen floor plan symbols as your guide and present it to your class.

B. Written Test
Direction: Write the correct answer.

___________1. An imaginary line drawn from each of the three primary work stations in the
kitchen.
___________2. One of the work stations in the kitchen for storage.
___________3. One of the work stations in the kitchen for preparing food.
___________4. One of the work stations in the kitchen for cleaning up.
___________5. Named for a specific shape it resembles, this kitchen is popular in large and
small homes alike.
___________6. One of the most flexible and most popular kitchen layout.
___________7. This is most often seen in L-Shaped kitchens.
___________8. This is like the U-Shaped with the addition of an elongated partial wall.
___________9. This kitchen layout is great for smaller spaces.
___________10. This layout is ideal for apartments and smaller home.
___________11. Can be easily converted to a U-Shaped with a cabinet leg addition.
___________12. Can be easily converted to a U-Shape by closing off one end.
___________13. This works well with the open designs found in many contemporary homes.
___________14. The required perimeter for work triangles to help avoid traffic flow problems.
___________15. One of the most basic layout principles.

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Readings

Baggot, M. (n.d.) Kitchen Floor Plan Symbols. Retrieved February 1,

2021, from
http://content.cteonline.org/resources/documents/35/35a2a92d/35a
2a92d5da7e3be8ada54c723bf67448495382e/KitchenFloorPlanSym
bolsAppliances.pdf

TLE Learning Module. (2020). Lesson 4. Retrieved January 31, 2021, from
https://gltnhs-tle.weebly.com/lesson-42.html

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Answer Key:

1. Work Triangle
2. Food Storage Station
3. Preparation/Cooking Station
4. Clean-Up Station
5. U-Shaped Layout
6. L-Shaped Kitchen
7. Island Option
8. G-Shaped Kitchen
9. Corridor/Galley Kitchen
10. Single Wall/Pullman Kitchen
11. L-Shaped Kitchen
12. Corridor/Galley Kitchen
13. Single Wall/Pullman Kitchen
14. Less than 26 feet
15. Work Triangle

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LESSON 4: Practice Health and Safety in the Kitchen

 Possible Kitchen Hazards

 Safety Protocols

 Cooking Equipment Safety

Intended Learning Outcomes

After reading this module, you will be able to do these:

10. Explain 1 safety protocol, why it should be followed on your own words.

11. List 2 possible kitchen hazards for each type within 5 minutes.

12. Develop 5 rules to be followed when using tools/equipment in their own home kitchens.

Enduring Understanding

Leaners should understand that:

12. It is better (and cheaper) to be safe than sorry in the end.

13. Health and Safety should be the number 1 priority when it comes to maintenance of the
Kitchen.

14. A Clean and organized workspace creates a healthy and safe product.

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Essential Questions

1. When wearing a long sleeves shirt/t-shirt, why do we need to roll our sleeves when cooking?
2. How do gas delivery men make sure that there is no gas leak when installing a gas tank?
3. Why does oil jumps out when opening the lid of the frying pan?

Essential Learning

POSSIBLE KITCHEN HAZARDS

Chemical
 Food poisoning - Not checking expiration dates before buying canned food; Not cleaning the
food properly before cooking.

 Salmonella infection – Eating too many raw foods, such as fish, egg, meat, and poultry.

Physical
 Grease burn - Caused by to hot oil, or combining water/moisture to oil, that would lead to
splashing of hot oil to skin.

 Trip, slips, and fall - Caused by wet floor or blocking of pathways/ uneven floor.

 Cuts or Mishandling of knife - Caused by dull knife or irresponsible use of knife.

 Muscle/ back pain - Hazardous manual handling tasks include:

o Lifting food boxes and crates.

o Pushing or pulling wheeled racks (such as trolleys).

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o Carrying pots or stacks of plates.

o Moving equipments

Electrical
 Faulty equipment and wiring - It may start fire; caused by rats or worn down by time.

 Overloaded circuits - It may start fire; it is caused by using 1 outlet/extension and to many
plugs.

 Worn electric cords or improperly used or damaged extension cords. It may start fire; caused
by rats or worn down by time.

 Wet hands when using electrical equipment may cause electrocution.

 Extinguishing electrical fire with water and causing the fire to spread.

SAFETY PROTOCOLS

A. Protecting Property from Fire

1. 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.

2. Ensure that filters are removed and de-greased frequently to prevent a buildup of greasy
deposits.

3. Invest on a fire extinguisher, it is better than water when putting out fire.

4. Always check for any flammable items first before opening gas tank and gas stove.

B. Protecting establishment from natural hazards.

1. If your place gets easily flooded, create a flood plan in order minimize damage.

2. Do not put canned food at the edge of the shelves, an earthquake might occur, and it
would fall onto a person or other things which may lead to more accidents.

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3. 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.

4. Always keep tools/ equipment clean, sharp(knife), and in order/ in the right place.

C. Protecting family members/visitors from Accidents.

1. 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.

 Keep a clearly always marked first-aid kit available.

2. 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.

3. 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.

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 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.

4. 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, 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.

COOKING EQUIPMENT SAFETY

Dos
 Always make sure equipment is off before plugging it in and starting it.

 Check for frayed cords and loose parts before using any equipment. Plug cooking appliances
directly into an outlet.

 If equipment is broken, label “do not use” and notify an adult or a supervisor immediately.

 Clean equipment after each use.

 Grease Fires—Extinguish fire by placing lid over contain-er, pouring salt, or baking soda over
the fire or using a CO2 fire extinguisher.

 If you catch fire, STOP, DROP & ROLL.

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Don’ts
 Do not use kitchen equipment until you have been trained on its use.

 Do not wear loose-fitting clothing as it may get caught in equipment, causing injury.

 Never leave cooking equipment unattended. If you must perform other tasks, use timers to
remind you of the equipment in use.

 Do not overfill pans, pots and kettles as product may spill causing burns.

 Never throw water on a grease fire; it makes it worse.

 Never use an extension cord for a cooking appliance, as it can overload the circuit and cause
a fire.

THE MORE YOU KNOW

How to Cook Safely with Oils

Many people use oils when cooking meat, poultry, and veggies. To prevent injury:

 Heat oil slowly to avoid splashing, which can lead to minor burns.

 When putting your food into the pot or pan, do so slowly so the oil does not splash.

 Watch food that is on the stove or in the oven to prevent burning. If you smell something
burning, turn the heat off and wait a few minutes before checking the food in case a small fire
has started.

 Before cleaning your pot or pan, let them cool completely and remember to use potholders to
prevent your hands from getting burned.

 When using an air fryer, always keep a watchful eye without leaving the room, use dry hands
when operating it, do not leave anything around, on, or near the appliance while it is on. Never
wash the electrical parts of the air fryer when you are ready to clean it to prevent shock, injury,
and machine damage.

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 When frying meat, do not cover it with a lid, because it creates moisture that would gather in
the lid and then when you lift the lid, the moisture would fall to the hot oil, causing for the oil
to jump out. Try not covering the lid and lowering the fire.

Installation of Gas tank to gas stove.

https://www.youtube.com/watch?v=TBLZS9BUZFQ

1. Check outlet of the gas tank if clean and free of debris.

2. Remove protective cover of gas regulator, check handwheel, thread, rubber ring,

3. Insert the regulator to the gas tank outlet.

4. Hold regulator and turn the wheel until it tightens.

5. Make sure that the regulator is tight and does not move.

6. Checking for gas Leak:

a. Make sure the gas stove knob is off.

b. Spray soapy water on the end’s other connections.

c. Check that there is no flammable at the surroundings.

d. Open the Gas tank, check if there are no bubbles.

e. If no bubble it is safe. if there is call an adult or supervisor.

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Assessment Tasks

C. Student Activity

Direction: By looking at your kitchen area at home, list down the possible hazards and
create your own kitchen safety protocols per each hazard.

D. Written Test

Part 1 (Direction: Write an essay for each item.)

1. How do we keep our workplace away from fire accidents?

2. Explain the use of flood plan.

3. Why are business establishments required to do fire risk assessments?

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Readings

Miller-Wilson, K. (2006). Rules for Kitchen Safety and Health. Retrieved January 31, 2021, from
https://safety.lovetoknow.com/Health_and_Safety_in_the_Kitchen
Platinum Electricians. (2017, July 28). 8 Most Dangerous Home Electrical Hazards. Retrieved January
31, 2021, from https://www.platinumelectricians.com.au/blog/8-dangerous-home-electrical-hazards/
TLE Learning Module. (2020). Lesson 4. Retrieved January 31, 2021, from https://gltnhs-
tle.weebly.com/lesson-42.html

University of California. (n.d.). Cooking Safety Equipment. Retrieved January 31, 2021, from
https://ehs.ucr.edu/sites/g/files/rcwecm1061/files/2019-
08/Cooking%20Equipment%20Safety%201.pdf
Burton, L. (2020, June 26). 4 Common Kitchen Hazards - Safety Advice & Guidance. Retrieved
January 31, 2021, from https://www.highspeedtraining.co.uk/hub/common-kitchen-hazards/

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