INTRODUCTION Technology and Livelihood Education (TLE) is one of the nomenclature in the implementation of the K to 12 Basic Education Program

(BEP) composed of four components; namely !gri"#ishery !rts $ome Economics %ndustrial !rts and %nformation and &ommunication Technology' %n this module the focus is on $ome Economics mini"course ( COMMERCIAL COOKING' %n this course you )ill *e introduced to the different learning activities )hich )ill prepare you to *e s+illful *efore you ta+e the plunge into the )orld of )or+ specifically in commercial coo+ing and to help you more confident in preparing dishes for people around you' Through your creativity and resourcefulness you are e,pected to *ring the taste *uds of most *usy people to their comfort food in no time' This module is specifically designed to focus on Process and Delivery. This module is enriched )ith different activities that )ill assess your s+ills and +no)ledge that you are e,pected to demonstrate after going through this learning materials' Learning procedures are divided into different sections " What to Know What to Process What to Reflect and Understand and What to Transfer' -o over )ith the suggested tas+s and accomplish them to practice developing a sustaina*le program prioriti.ing needs and *uilding vision' /o e,plore and e,perience the K to 12 TLE modules and *e a step closer to *ecome a successful chef'

OB ECTI!E" At the end of th#s $od%le& 'o% are e()ected to* demonstrate necessary competencies of a chef; prepare a plan of action that )ill even more improve your areas of strengths; and identify creative and imaginative ideas through customer0s needs and )ants in preparing dishes for commercial coo+ing' PRE+A""E""MENT Test I D#rect#ons* 1ead and study the situations *elo)' 2rite the letter of your choice in your ans)er sheet' 1' 2hich of the follo)ing situations descri*e a persistent chef3 a' -ives up easily over a decline of his *usiness' *' &hanges his procedures to get the desired profit' c' 4a+es effort to invest in another *usiness' d' /ells his property and loo+ for a position in a government office' 2' 5ervine o)ns a restaurant' !lthough he has a canteen manager 5ervine ma+es sure that he visits his restaurant every morning and afternoon to see to it that the canteen is )ell"managed' a' confident c' motivated *' creative d' ris+ ta+er 6' $e al)ays introduces ne) recipes' 2hat trait does he possess3 a' -oal"setter c' Persistent *' Passion" oriented d' 7pportunity see+er 8' This chef spends a lot of time and effort in improving his a*ility' $e is99999999999' a' creative c' hard )or+er *' responsi*le d' opportunity see+er' :' 2ho do you thin+ is a good planner3 a) 7ne )ho li+es to thin+ of )hat his *usiness )ill *e five years on)ards' *) ! person )ho spends time trying to solve a pro*lem' c) ! man )ith a )ord of honor' d) ! *usinessman )ho goes places to see+ information'
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;' ! chef )ho visits places to learn ne) things is999999999999' a' persistent c' information see+er *' goal"setter d' planner <' $o) )ill you descri*e a person )ho *elieves that in )hatever he does he can do )ell3 a' &onfident in himself c' Persistent *' -oal setter d' Persuasive =' 5eryll tries very hard to convince his fello) chefs to do )hat he )ants' $e is9999999999' a' persistent c' efficient *' commited d' persuasive >' 5enisa al)ays finishes her )or+ on time' /he is9999999999' a' pesistent c' goal setter *' efficient d' committed to )or+ contract 1?' 4rs' /oliven considers time as gold' /he does not let it pass )ithout doing anything' /he999999999999' a' is planning and monitoring *' demands for @uality and efficiency c' has commitment to )or+ contract d' has systematic informations 11' 4arilyn coo+ed AputoB' 2hat coo+ing utensil sid she used3 a' dou*le *oiler c' teflon *' +ettle d' glass 12' %t is good for *a+ing *ut not practical on top or surface coo+ing' Cou need e,tra care in using it' 2hat is it3 a' cast iron c' stainless *' aluminum d' glass 16' %t is used to grate shred slice and separate foods such as carrots ca**age and cheese' a' graters c' flipper *' colander d' funnels 18' 2hat utensil is used to transfer little or lots of coo+ed pasta to a )aiting plate )ithout a mess3 a' t)o"tined for+ c' scraper *' pasta spoon or server d' serving spoon 1:' %t is used to level off ingredients )hen measuring and to spread frosting and sand)ich filling' a' spatula c' *aster *' spoons d' scraper
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1;' 2hat tool is used for serving soups or ste)s gravy or dessert sauces3 a' spoons c' ladle *' soup ladle d' )ooden spoon 1<' %t is commonly used to measure solids and dry ingredients such as flour fat and sugar' a' measuring glass c' scale *' measuring cup d' portion 1=' 2hich tool is used to measure in serving of soft foods such as filling ice cream and mashed potato3 a' potato masher c' scoops or dipper *' scooper d' *aster 1>' %t is a cham*er or compartment used for coo+ing *a+ing heating or drying' a' micro)ave oven c' s+illet *' oven d' oven toaster 2?' 2hich tool is used to chop *lend mi, )hip puree grate and li@uify all +inds of food3 a' mi,er *' *lender c' chopping *oard d' *eater 21' %t is a #ilipino dessert made primarily from coconut mil+' a' maja blanca c' biko *' cuchinta d' suman
22. 2hich native delicacy is made of rice flour dough that is *oiled and

then coated )ith coconut and sesame seeds3 a' palitaw c' espasol *' polboron d' sapin-sapin 26' %t is a dessert made from purple yam' a' maja blanca c' puto *' ube jam d' puto kutsinta 28' %t is a source of coco mil+' a' nutmeg *' coconut c' po)dered mil+ d' corn

2:' %t adds color and flavoring to native delicacies' a' *atter c' cheese *' *utter and margarine d' nuts 2;' 2hich +itchen lay"out offers a great deal of space3 a' -"shape c' L"shape *' %sland shape d' D"shape

2<' 2hich shape of the +itchen has a very fle,i*le lay"out3 a' -"shape c' %sland option *' D"shape d' L"shape 2=' 2hich +itchen is the most fle,i*le and most popular as it provides )ith a compact triangle3 a' D"shape c' %sland option *' L"shape d' -"shape 2>' The ideal shape of +itchen for larger families that need e,tra storage space is the99999999999999999' a' %sland option c' D"shape *' -"shape d' L"shape 6?' 2hat shape of +itchen is easy to maneuver3 a' Pullman +itchen c' -"shape *' -alley Kitchen d' D"shape

LEARNING GOAL", TARGET" !s you go through this module you )ill *e a*le to assess yourself )ith the characteristics and competencies of a chef' Cou may no) set your learning goals and targets that you may guide you as you go through this module' Provide honest ans)er for each item *elo)'

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

KNOW

&ommercial &oo+ing is coo+ing for others for sale (restaurant nursing home *oarding school food manufacturer etc') %t is the result of mans demand for food that is readily availa*le and the fast changing phase of hisIher lifestyle' !ny coo+ should *e familiar )ith the correct utensils devices and e@uipment in the +itchen' %t is important to consider several things and not only the price )hen *uying them' The Jo* of coo+ing re@uires specific tools utensils and e@uipment for proper and efficient preparation of food' Each piece has *een designed to accomplish a specific Jo* in the +itchen' The tools utensils and e@uipment are made of different materials each having certain advantages and disadvantages'

From this point, you are heading into meaningful activities and learning encounters. Complete the exercises and answer the worksheets to experience lifelong, practical learning that awaits at the end of this module. ENJO O!" JO!"NE #

Lesson -* Use of .#tchen $ater#als& %tens#ls and e/%#)$ent

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Act#0#t' -1 O)en+Ended "tate$ent D#rect#ons* &omplete the clauses *elo) )ith your opinion or prior +no)ledge a*out +itchen materials +itchen utensils and e@uipment that are commonly found in the +itchen'

2hat % +no) a*out 999999999999999999999999999999999999999999999999999999

99999999999999999999999999999999999999999999999999999999999999999999999

2hat % can do in relation to99999999999999999999999999999999999999999999999

99999999999999999999999999999999999999999999999999999999999999999999999

2hat % understand a*out999999999999999999999999999999999999999999999999

99999999999999999999999999999999999999999999999999999999999999999999999

The follow#n2 are l#st of coo.#n2 $ater#als& .#tchen %tens#ls and e/%#)$ent that are co$$onl' fo%nd #n the .#tchen1

Coo.#n2 Mater#als
Aluminum is the *est for all"around use' %t is the most popular light)eight attractive and less e,pensive' %t re@uires care to +eep it shiny and clean' 4uch more it gives even heat distri*ution no matter )hat heat temperature you have' %t is availa*le in sheet or cast aluminum' /ince it is a soft metal the lighter gauges )ill dent and scratch easily ma+ing the utensil unusa*le' !luminum turns dar+ )hen used )ith al+alis such as potatoes *eets carrots and other vegeta*les' !cid vegeta*les li+e tomatoes )ill *righten it'

Stainless Steel is the most popular material used for tools 8

and e@uipment *ut it is more e,pensive' %t is easier to clean and shine and )ill not )ear out as soon as aluminum' &hoose those )ith copper aluminum or laminated steel *ottoms to spread heat and +eep the pot from getting heat dar+ spots' /tainless steel utensils may*e *ought in many gauges from light to heavy'

Glass is good for *a+ing *ut not practical for top or surface coo+ing' -reat care is needed to ensure for long shelf life' 3ow to ta.e care of Glass4 1' to remove stain use 2 ta*le spoon of li@uid *leach per cup of )ater )hen soa+ing and cleaning them' 2. use baking soda to remove grease crust and boiled vinegar as final rinse. 3. use nylon scrub.

Cast Iron is sturdy *ut must *e +ept oiled to avoid rusting' /alad oil )ith no salt or shortening can *e ru**ed inside and out and dried' 2ash )ith soap (not detergent) *efore using'

Ceramic and heat-proof glass are used especially for *a+ing dishes casseroles and measuring cups' -lass and ceramic conduct the heat slo)ly and evenly' 4any of these *a+ing dishes are decorated and can go from stove or oven to the dining ta*le' Double boiler is used )hen temperature must *e +ept *elo) *oiling such as for egg sauces puddings and to +eep food )arm )ithout overcoo+ing'

Teflon is a special coating applied inside of aluminum or steel pots and pans' %t prevents food from stic+ing to the pan' %t is easier to )ash and clean ho)ever ta+e care not to scratch the Teflon coating )ith sharp instrument such as +nife or for+' Dse )ooden or plastic spatula to turn or mi, food inside'

KITCHEN TOOLS ! baster is handy for returning some of the meat or poultry
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Juices from the pan *ac+ to the food' Basting *rushes can *e used for the same purpose *ut they are also convenient for *uttering the tops of *reads and *a+ed goods after they come out of the oven'

Cans, bottles, cartoons opener use to open a food tin prefera*ly )ith a smooth operation and comforta*le gripand turning +no*'

Colanders also called a vegeta*le strainer are essentialfor various tas+s from cleaning vegeta*les to straining pasta or tin contents'

Plastic and Hard Rubber are used for cutting and chopping *oards ta*le tops *o)ls trays gar*age pails and canisters' They are much less dulling to +nives than metal and more sanitary than )ood' Plastics are greatly dura*le and cheap *ut may not last long'

Cutting boards a )ooden or plastic *oard )here meat and vegeta*les can *e cut'

Dredgers ( are used to sha+e flour salt and pepper on meat poultry and fish' 10

Emery boards/sharpening steel ( is used +nives'

to sharpen long

Funnels ( are used to fill Jars made of various si.es of stainless steel aluminum or of plastic'

Garlic Press is a +itchen tool )hich is specifically designed for the purpose of pulping garlic'

Graters are used to grate shred slice and separate foods such as carrots ca**age and cheese'

Handy Poultry and roasting tools ma+e it easier to lift a hot roasted tur+ey from the roaster to the serving platter )ithout it falling apart'

Kitchen shears they are practical for opening food pac+ages 11

cutting tape or string or simply to remove la*els or tags from items' 7ther cutting tools such as *o, cutters are Just as handy especially for opening pac+ages'

Pasta spoon or server is used to transfer a little or a lot of pasta to a )aiting plate )ithout mess' Pasta spoons are *est used )ith spaghetti or other long pasta noodles' Cou can use a large slotted serving spoon for short pastas'

Potato masher is used for mashing coo+ed potatoes turnips carrots or other soft coo+ed vegeta*les'

Rotary egg beater ( used for eggs or *atter' The *eaters should

*eating small amount of *e made of stainless steel'

Scraper" a ru**er or silicone tool to *lend or scrape the food from the *o)l metal silicone or plastic egg turners or flippers

Seafood serving tools ma+e the tas+ of cleaning seafood and removing the shell much easier' #or coo+ing seafood utensils )ill vary depending on )hat you are coo+ing' 12

Serving spoons" utensils consisting of a small shallo) *o)l on a handle used in preparing serving or eating food'

Serving tongs ena*le you to more easily gra* and transfer larger food items poultry or meat portions to a serving platter to a hot s+illet or deep fryer or to a plate' %t gives you a *etter grip the longer the tongs the *etter especially )hen used )ith a deep fryer a large stoc+ pot or at the *ar*ecue'

Soup ladle is used for serving soup or ste)s *ut can also *e used for gravy dessert sauces or other foods' ! soup ladle also )or+s )ell to remove or s+im off fat from soups and ste)s'

Spatula ( is used to level off ingredients )hen measuring and to spread frostings and sand)ich fillings'

Spoons ( solid slotted or perforated' 4ade of stainless steel or plastic the solid ones are used to spoon li@uids over foods and to lift foods including the li@uid out of the pot'

Two+t#ne for. ( used to hold meats )hile slicing and to turn solid pieces of meat )hile *ro)ning or coo+ing 4ade of stainless steel and )ith heat"proof handle'

Temperature scales ( are used to measure heat intensity' 13

Gifferent thermometers are used for different purposes in food preparation ( for meat candy or deep"fat frying' 7ther small thermometers are hanged or stand in ovens or refrigerators to chec+ the accuracy of the e@uipment0s thermosta

Whisks for blending, mixing used for )hipping eggs or *atter and for *lending gravies sauces and soups' The *eaters are made of looped steel piano )ires )hich are t)isted together to form the handle'

Wooden spoons are used for creaming stirring and mi,ing' They should *e made of hard )ood'

Meas%r#n2 Tools

-1 Meas%r#n2 c%)s and s)oons for dr' #n2red#ents ( is used to measure solids and dry ingredients such as flour fat and sugar' %t is commonly made of aluminum or stainless material' /i.es range from 1 1K2 6K8 and 1K8 (nested cups) to one gallon' There are cups made of plastic and come in different colors *ut could only *e used for cold ingredients' They could )arp causing inaccurate measure' 14

51 Meas%r#n2 c%) for l#/%#d #n2red#ents ( are commonly made up of heat"proof glass and transparent so that li@uid can *e seen' Luantity of measure of li@uid ingredient is different in a dry measuring cup'

61 Port#on scales ( are used to )eigh serving portions from one ounce to one pound.

3o%sehold "cales 7 are used to )eigh large @uantity of ingredients in +ilos commonly in rice flour sugar legumes or vegeta*les and meat up to 2: pounds'

"coo)s or d#))ers ( are used to measure serving of soft foods such as fillings icecream and mashed potato' /poons come in variety of si.es shapes materials and colors' These are used to measure smaller @uantities of ingredients called for in the recipe li+eM 1 ta*lespoon of *utter or 1K8 teaspoon of salt'

There are $an' .#nds of .n#0es& each w#th a s)ec#al#8ed %se

Butcher knife ( is used to section ra) meat poultry and fish' %t can *e used as a cleaver to separate small Joints or to cut *ones' Butcher +nives are made )ith heavy *lade )ith a sa*er or flat grind'

French knife (is used to chop dice or mince food' $eavy +nives have a sa*er or flat grind'

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Roast beef slicer ( is used to slice roasts ham and thic+ solid cuts of meats'

Boning knife ( is used to fillet fish and to remove ra) meat from the *one'

Fruit and salad knife ( is used to prepare salad greens vegeta*les and fruits'

Kitchen knives often tools +nives are a must for peeling an onion and slicing tur+ey'

referred to as coo+Ns or chefNs all types of +itchen tas+s from carrots to carving a roast or

Citrus knife ( is used to section citrus fruits' The *lade has a t)o"sided serrated edge'

Paring knife ( is used to core peel and section fruits and vegeta*les' Blades are short concave )ith hollo) ground' 16

Vegetable peeler is used to scrape vegeta*les such as carrots and potatoes and to peel fruits' The *est ones are made of stainless steel )ith sharp dou*le *lade that s)ivels'

Equipment
4ore complicated tools are called e@uipment' They may refer to a small electrical appliance such as a mi,er or a large e,pensive po)er"operated appliance such a range or a refrigerator' E@uipment li+e range ovens refrigerators (conventional convection and micro)ave) are mandatory pieces in the +itchen or in any food esta*lishment'

Refrigerators/freezers are necessary in preventing *acterial infections from foods' 4ost refrigerators have special compartment for meat fruits and vegeta*les to +eep the moisture content of each type of food' Butter compartment holds *utter separately to prevent food odors from spoiling its flavor' Basically refrigerator or free.er is an insulated *o, e@uipped )ith refrigeration unit and a control to maintain the proper inside temperature for food storage'

O0en+ a cham*er or compartment used for coo+ing *a+ing heating or drying'

Microwave ovens have greatly increased their use in the food industry' #oods can *e prepared ahead of time fro.en or refrigerated during the slac+ periods and coo+ed or heated @uic+ly in micro)ave ovens' 17

Auxiliary equipment li+e *roilersIgrills steamers fryers )o+ croc+ery slicer food choppers pots and pans are utili.ed esta*lishments some )ith are optional'

griddles tilting s+illets coffee ma+ers deep"fat cutting e@uipment (meat grinders) mi,ers and *o)ls most commonly in *ig food speciali.ed uses and some

Blenders are used to chop *lend mi, )hip puree grate and li@uify all +inds of food' ! *lender is a very useful appliance' They vary in the amount of po)er (voltageI)attage)'

Act#0#t' 51 Entrance& E(#t& and E(tra T#c.ets D#rect#onsM Please )rite do)n your honest responses to the @uestions )ritten on each tic+et'

Entrance T#c.et

2hat do % +no) a*out the materials and e@uipment needed in coo+ing3

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E(#t T#c.et

2hat are the three *est things % learned today3

E(tra T#c.et

%f % )ere to start all over again )hat do % )ant to thin+ say and act3

Reflect and Understanding

Act#0#t' -1 Ident#f'#n2 the Uses D#rect#ons* #rom the given e@uipmentIutensilsImaterials complete the ta*le *elo)'

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Co$$on K#tchen E/%#)$ent& Utens#ls and Mater#als 1' !luminum 2' 4easuring spoon 6' &ast %ron 8' Basters :' 4easuring cups

Uses

Act#0#t' 51 Ga$e 9P#no' 3en'o "t'le: D#rect#ons* -et a partner and decide )ho )ill give the ans)er and )ho )ill as+' (This type of game is made famous in AEat BulagaB)' (The teacher )ill provide the materials for the game)

Transfer

Act#0#t' -* Ind#0#d%al wor. D#rect#ons* Prepare a portfolio of the different tools and e@uipment in coo+ing' -roup them according to their use and )rite your o)n idea )hy they are important in coo+ing'

Lesson 5* Ma#nta#n K#tchen Tools and E/%#)$ent

Know
CLEANING AND SANITIZING &leaning and saniti.ing procedures must *e a part of the standard operating
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procedures that ma+e up your food safety program' %mproperly cleaned and saniti.ed surfaces allo) harmful microorganisms to *e transferred from one food to another'

Act#0#t' -1 D#rect#on* Put a chec+ 9;: mar+ if the statement is correct and a &ross 9<) mar+ if incorrect' 2rite your ans)er on a separate sheet of paper' 1' 2' 6' 8' Dtensils need to *e thoroughly )ashed in cold soapy )ater' #ollo) the instructions on the saniti.er0s container carefully' !ll utensils must *e thoroughly dried *efore they are re"used' &leaning )ill remove most of the dangerous *acteria present in the utensils'

:' &hemical saniti.er or very hot )ater can *e used in the a*sence of dish )asher'

Clean#n2 is the process of removing food and other types of soil from a surface such as a dish glass or cutting *oard' &leaning is done )ith a cleaning agent that removes food soil or other su*stances' The right cleaning agent must *e selected *ecause not all cleaning agents can *e used on food"contact surfaces' (A food-contact surface is the surface of equipment or utensil that food normally comes into contact.) #or e,ample glass cleaners some metal cleaners and most *athroom cleaners cannot *e used *ecause they might leave an unsafe residue on the food contact surface' The la*el should indicate if the product can *e used on a food" contact surface' The right cleaning agent must also *e selected to ma+e cleaning easy'

Process

Clean#n2 a2ents are d#0#ded #nto fo%r cate2or#es*

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Deter2ents ( Dse detergents to routinely )ash ta*le)are surfaces and e@uipment' Getergents can penetrate soil @uic+ly and soften it' E,amples include dish)ashing detergent and automatic dish)asher detergents' "ol0ent cleaners ( Dse periodically on surfaces )here grease has *urned on' /olvent cleaners are often called degreasers' Ac#d cleaners "" Dse periodically on mineral deposits and other soils that detergents cannot remove' These cleaners are often used to remove scale in )ashing machines and steam ta*les' A=ras#0e cleaners "" Dse these cleaners to remove heavy accumulations of soil that are difficult to remove )ith detergents' /ome a*rasive cleaners also disinfect' %f they are not properly cleaned food that comes into contact )ith these surfaces could *ecome contaminated' /aniti.ing is done using heat radiation or chemicals' $eat and chemicals are commonly used as a method for saniti.ing in a restaurant; radiation rarely is' The item to *e saniti.ed must first *e )ashed properly *efore it can *e properly saniti.ed' /ome chemical saniti.ers such as chlorine and iodine react )ith food and soil and so )ill *e less effective on a surface that has not *een properly cleaned' Sanitizing Methods 1. 3eat1 There are three methods of using heat to saniti.e surfaces ( steam hot )ater and hot air' $ot )ater is the most common method used in restaurants' %f hot )ater is used in the third compartment of a three" compartment sin+ it must *e at least 1<1 # (<<&)' %f a high"temperature )are )ashing machine is used to saniti.e cleaned dishes the final saniti.ing rinse must *e at least 1=? # (=2&)' #or stationary rac+ single temperature machines it must *e at least 1;:o# (<8 &)' &leaned items must *e e,posed to these temperatures for at least 6? seconds' Che$#cals1 !pproved chemicals saniti.ers are chlorine iodine and @uaternary ammonium' Gifferent factors influence the effectiveness of chemical saniti.ers' The three factors that must *e considered areM a. Concentrat#on "" The presence of too little saniti.er )ill result in an inade@uate reduction of harmful microorganisms' Too much can *e to,ic' b. Te$)erat%re ( -enerally chemical saniti.ers )or+ *est in )ater that is *et)een ::# (16&) and 12?# (8>&)'

2'

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c. Contact t#$e "" %n order for the saniti.er to +ill harmful microorganisms the cleaned item must *e in contact )ith the saniti.er (either heat or approved chemical) for the recommended length of time' "an#t#8er Test#n2 Every restaurant must have the appropriate testing +it to measure chemical saniti.er concentrations' To accurately test the strength of a saniti.ing solution determine )hich chemical is *eing used "" chlorine iodine or @uaternary ammonium' Test +its are not interchangea*le so chec+ )ith your chemical supplier to *e certain that you are using the correct +it' The appropriate test +it must then *e used throughout the day to measure chemical saniti.er concentrations' Ad0anta2es and D#sad0anta2es of D#fferent Che$#cal "an#t#8ers
Che$#cal &hlorine Concentrat#on :?ppm in )ater *et)een <:O and 1??O Contact T#$e < seconds Ad0anta2e Effective on a )ide variety of *acteria; highly effective; not affected *y hard )ater; generally ine,pensive D#sad0anta2e &orrosive irritating to the s+in effectiveness decreases )ith increasing p$ of solution; deteriorates during storage and )hen e,posed to light; dissipates rapidly; loses activity in the presence of organic matter Effectiveness decreases greatly )ith an oncrease in p$ most active at p$ 6'?; very lo) acting at p$ <'?); should not *e used in )ater that is at 12?# or hotter; and might discolor e@uipment and surfaces /lo) destruction of some microorganisms; not compati*le )ith some detergents and hard )ater'

%odine

12':"2:ppm in )ater that is at least <:#

6? seconds

Luaternary !mmonium &ompounds

D to 2??ppm in )ater that is at least <:#

6? seconds

#orms *ro)n color that indicates strength; not affected *y hard )ater; less irritating to the s+in than is chlorine; and activity not lost rapidly in the presence of the organic matter' Eon"to,ic odorless colorless non" corrosive non" irritating; sta*le to heat and relatively sta*le in the presence of organic matter; active over a )ide p$ range

Clean#n2 and san#t#8#n2 %tens#ls

There are three ste)s needed to effect#0el' clean and san#t#8e %tens#ls* Washing Saniti ing !rying

Dtensils such as cutting *oards *o)ls and +nives need to *e thoroughly )ashed in )arm soapy )ater' !fter )ashing the utensils should loo+ clean and there should *e no food or anything else visi*le on them' Effective cleaning )ill
23

remove most of the dangerous *acteria present' /aniti.ing )ill then +ill any that might remain' ! dish)asher saniti.es very effective if it has a hot )ash and drying cycle' %f you do not have a dish)asher you )ill need to saniti.e in a sin+ using a chemical saniti.er or very hot )ater' %f using a chemical saniti.er such as a sodium hypochlorite( or @uaternary ammonium(*ased solution ensure that it can *e safely used for saniti.ing eating drin+ing and coo+ing utensils' #ollo) the instructions on the container carefully as different saniti.ers )or+ in different )ays' %f you are using very hot )ater ta+e e,tra care to avoid *eing scalded' !ll utensils must then *e thoroughly dried *efore they are re"used' !ir"drying is *est *ut tea to)els can also *e used' Be sure that the tea to)els are clean though' %f you are )ashing up at an event *eing held outdoors ma+e sure you have access to plenty of hot )ater' %f hot )ater is not availa*le disposa*le eating and drin+ing utensils should *e used and enough coo+ing utensils provided to last the duration of the event so that )ashing up is not necessary'

Clean#n2 .#tchen )re$#ses &leaning your +itchen regularly is important not only to +eep it loo+ing its *est *ut also to remove all of the germs and *acteria that accumulate regularly in the +itchen area' There are several surfaces around the +itchen and *y ma+ing a homemade cleaning solution you can easily clean most of the surfaces )ith one *asic mi,ture of household ingredients that are pro*a*ly already in your +itchen cup*oards'

Th#n2s >o%?ll Need "room Instructions 1' &ollect loose dust *y s)eeping the +itchen floor daily )ith a *room or static s)eeper and )iping do)n counter tops ta*les and other surfaces )ith a cleaning rag' To remove stic+y *uildup )ipe )ith a damp cleaning rag and )ipe a damp mop over your +itchen floor'
24

#leaning rags

"ucket

2' 4i, 1 gallon )arm )ater in a *uc+et )ith P cup )hite vinegar and 1 tsp' dish soap' Gip your mop into the *uc+et )ring the mop out and )ipe across your +itchen floors' The diluted vinegar solution ma+es it safe for any +itchen floor surface )hile still strong enough to clean and disinfect' The dish soap assists in cutting through any food residue that may *e on the +itchen floor' Let your floor air dry after cleaning' 6' 4a+e an all"purpose cleaner in a spray *ottle' &om*ine 6 cups )arm )ater )ith P cup )hite vinegar and 1 tsp' dish soap'

8' /pray this solution onto +itchen surfaces and )ipe off )ith a damp cleaning rag' This )or+s )ell on any type of +itchen surface including ca*inetry sin+s ta*les counters and any other area that re@uires cleaning' :' #ill a fe) *o)ls )ith a*out P cup each of *a+ing soda' Place these around your +itchen to a*sor* odor and +eep the +itchen smelling fresh' 7pen )indo)s to let fresh air circulate )hich is especially useful )hen coo+ing strong"smelling foods'

Reflect and Understand

25

Act#0#t' -1 Or2an#8#n2 D#rect#ons* Arran2e the follow#n2 ste)s chronolo2#call'1 Use A for the f#rst ste)& B for second and so on1 Wr#te 'o%r answer on a se)arate sheet of )a)er1 99999 Prepare diluted vinegar solution in a *uc+et' Gip your mop into the *uc+et )ring the mop out and )ipe across your +itchen floors' 99999 /pray all"purpose cleaner onto +itchen surfaces and )ipe off )ith a damp cleaning rag' 99999 &ollect loose dust *y s)eeping the +itchen floor daily )ith a *room or static s)eeper and )iping do)n surfaces )ith a cleaning rag' 99999 #ill a fe) *o)ls )ith a*out 1I2 cup each of *a+ing soda' Place these around your +itchen to a*sor* odor and +eep the +itchen smelling fresh' 99999 4a+e an all"purpose cleaner in a spray *ottle'

3ow to Clean and "tore Coo.#n2 Tools and E/%#)$ent

1' !fter measuring and mi,ing ingredients soa+ all used mi,ing *o)ls spatulas measuring spoons and cups and mi,er accessories in a tu* of )arm )ater (add a small amount of dish)asher detergent to help start the cleaning)' Grop items in the soa+ as soon as you are through using them' They )ill *e easier to )ash later on' 2' Dse a damp )ashcloth to )ipe off all ca+e mi, splatter from the mi,er' 2hile you0re at it )ipe off any stray splatter from the counterpiece and near*y areas' %f necessary finish off )ith dishcloth' 6' 1eturn electric mi,ers and other electronic e@uipment to their designated storage spaces' 8' !fter coo+ing soa+ used ca+e pans and muffin tins in )arm )ater )ith dish)ashing solution to soften the *a+ed"on or *urnt food' :' 2ash all used *a+ing items and accessories *y either hand)ashing or loading in a dish)asher (if dish)asher"safe)' ;' Gry all *a+ing tools and e@uipment *y air"drying rac+ or )iping )ith a dry dishcloth' 4a+e sure all )ooden spoons and accessories are dry *efore storing'

26

<' /tore all tools and e@uipment in their designated places' Put fre@uently used items in conveniently accessi*le locations' -ather and secure electrical cords to prevent entanglement or snagging' Pro)er "tora2e and 3andl#n2 Proper storage and handling of cleaned and saniti.ed e@uipment and utensils is very important to prevent recontamination prior to use' &leaned and saniti.ed e@uipment and utensils must *eM stored on clean storage areas; and handled properly to minimi.e contamination of food contact surface' -@ "te)s #n Or2an#8#n2 K#tchen Ca=#nets 1' Pretend it has a glass door and that everyone is going to see )hat0s inside' 2' 1emove all the e@uipment and scru* shelves )ith soapy )ater' 6' Thin+ a*out )hat you reach most often and ma+e sure it gets a position that0s easy to reach' 8' Ta+e a ca*inet full of glasses and line them up *y color' 4a+e sure all of the front are facing out and straight' (5eff Le)is"/tyle) :' Ta+e a step *ac+ after one shelf is done and ma+e someone else loo+ at )hat you0ve done' "tor#n2 of Washed Utens#ls 1' They should *e stored in a clean dry place ade@uately protected against vermin and other sources of contamination 2' &ups *o)ls and glasses must *e inverted for storage' 6' 2hen not stored in closed cup*oards or loc+ers utensils and containers must *e covered or inverted )henever possi*le' Dtensils must *e stored on the *ottom shelves of open ca*inets *elo) the )or+ing top level'

Stacking of chinaware

8' 1ac+s trays and shelves must *e made of materials that are imperious corrosive"resistant non"to,ic smooth dura*le and resistant to chipping'

27

:' Gra)ers must *e made of the same materials and +ept clean' #ull"lined dra)ers are not accepta*le *ut the use of clean and remova*le to)els for lining dra)ers is accepta*le'

Transfer

Activity 1. Sharing time!

Direction:

!ns)er the follo)ing @uestions in a clean sheet of paperM

1' 2hy it is important to clean saniti.e and store e@uipment properly3 2' Enumerate )ays on the proper storage of cleaning e@uipment'

Act#0#t' 51 !#s#tat#on D#rect#on* 7*serve ho) canteen staff clean and saniti.e +itchen tools and e@uipment' Ta+e note of your o*servations and ma+e commentsIsuggestion on ho) to improve their methods of cleaning and saniti.ing +itchen tools and e@uipment' 1eport in your o*servations in the class'

28

Lesson B* Meas%r#n2 Rec#)e and Prod%ct Cost#n2

Know
Gifferent people may use the identical recipe for molded desserts; all of their molded desserts could turn out differently *ecause of different measuring and mi,ing techni@ues' The follo)ing section presents some important measuring e@uivalents ta*les and conversions'

Meas%r#n2 In2red#ents Correctl'

!ccurate techni@ues in measuring are as important as the tools for measuring' Therefore al)ays o*serve the follo)ing proceduresM 1ice and flour' #ill the cup to overflo)ing level"off )ith a spatula or )ith a straight edge +nife /ifted flour' 4ost ca+e recipes call for sifted flour' %n this case sift flour 2 or 6 times' /poon into the cup overflo)ing level off )ith a spatula' 1efined sugar' /ift sugar once to ta+e out lumps if any' /poon into cup and level off )ith a spatula' Go not pac+ or tap the sugar do)n' Bro)n sugar' Pac+ into cup Just enough to hold its shape )hen turned out off cup' Level off )ith a spatula *efore emptying' Level a measuring spoon )ith straight edge of a +nife to measure small amounts of salt pepper leavening agents or solid fats' Li@uid ingredients' Place the cup on a flat level surface' $old the cup firmly and pour the desired amount or li@uid into the cup' Lean over and vie) the li@uid at eye level to ma+e sure it is the proper amount'
29

&hec+ and cali*rate timersIthermometers scales and other measuring devices according to manufacturer0s manual *efore using' %ngredients )hich measure *y volume and *y )eight demand standardi.ed measuring tools and e@uipment' Go not sha+e the dry measuring cup to level off dry ingredients'

%t is easier to )eigh fat *utter margarine if *ought in pre"measured stic+s' %f fat doesnot come in pre"measured stic+s use a scale to )eigh the needed amount' Li@uids should *e poured into cup in desired level' &up should stand on a flatsurface' /pring scales should *e adJusted so that pointer is at .ero (?)' Place pan *o)l or piece of )a,ed paper on scale to hold ingredient to *e measured' 2hen using *alance scales place the pan on the left"hand side of the *alance and the pan )eight on the right"hand side' !dd the re@uired )eights to the right" hand side and adJust the *eam on the *ar so that the total is the )eight needed ' 1anges sometimes called stoves provide heat for coo+ing on top and in the oven' The controls for range heat must *e accurate and easy to operate' Tools and utensils needed for coo+ing on the range and )or+ space should *e )ithin easy reach' Learn to match the si.e of pan to the si.e of the unit and to select the right amount ofheat for the coo+ing Jo* to *e done' %n micro)ave coo+ing time schedules must *e follo)ed e,actly *ecause everysecond is important' The micro)aves shut off automatically )hen the door is opened' 1efrigerators are operated *y electricity' The unit that does the cooling isunderneath the *o, *ehind the grill' Gish)ashers are a great help if food is rinsed from dishes *efore stac+ing them'#ollo) the plan for stac+ing as suggested in the direction *y manufacturer0s manual' 4i,ers are the most useful machines in commercial +itchens and even at home' %t isgood for ma+ing salad dressings sand)ich fillings for sauces mashing
30

potatoes *eat *atter and eggs' !ttachments are also availa*le to chop )hip s@uee.e outJuice and ma+e purees' &offee ma+ers mostly are automatic re@uiring only the measurement of coffee and )ater' %n preparing foods on the range or in the fryer heat is transferred *y conduction

MEA"URING AND CON!ER"ION These easy"to"use conversion charts can help you convert your recipes to the measuring system your most familiar )ith' TABLE" OA WEIG3T" AND MEA"URE General Ingredient Equivalent Chart Part I U"ING CUP" and "POON" Co$$on A==re0#at#ons A==re0#at#on K#tchen Ter$ t*sp' or T Ta*lespoon g' or -rams l*' or Pounds pt' or Pint tsp' or t' Teaspoon c' or &ups o.' or 7unces +' or Kilos @t' Luart R# degrees #ahrenheit R& degrees degrees &elsius pc' piece or pieces med' sec' min hr' s@' gal' 4edium /econd 4inute hour or hours /@uare -allon "tandard We#2hts and Meas%res 4easure E@uivalent 1 +ilo 2'2 pounds 1 ??? grams 1 +ilo :?? grams P +ilo 2:? grams Q +ilo 1 pound 1; ounces 8 pec+s 1 *ushel = @t' 1 pec+ 8 @t' 1 gallon 2 pt' 1 @uart 2 cups 1 pint 1; t*sp' 1 cup : t*sp' plus 1 1I6 cup tsp' 8 t*sp' Q cup 1 o.' 2 ta*lespoons 1 t*sp' 6 teaspoons 1 tsp' 1I6 ta*lespoon dash Ipinch less than S teaspoon

All c%) and s)oon $eas%re$ents are le0el

31

Q cup 1I6 cup P cup 1 cup

2 fluid ounces 2 P fluid ounces 8 fluid ounces = fluid ounces

;? ml =: ml 12: ml 2:?ml

1I8I teaspoon 1I2 teaspoon 1 teaspoon 1 ta*lespoon

1 ml 2': ml : ml 1: ml

Reflect and Understand

Act#0#t' -1Con0ers#on of $eas%re$ents D#rect#ons* &onvert the follo)ing ingredients as stated in each num*er' 1'9999999 @uart T 8 gallons 2'999999 grams T 6': Kilos 6' ;8 ta*lespoons T 9999999 cups 8'999999 teaspoons T 1: ta*lespoon :'99999 ta*lespoons T <2 ounces ;'1; pounds T999999999 ounces <'99999999999 ta*lespoons T < cups ='= @uart T 999999999999999 gallons >'999999999cups T 1?': pint 1?': +ilos T 99999999999 pounds

Act#0#t' 51 Cate2or#8#n2 D#rect#ons* %dentify the follo)ing ingredients' 2rite L for Li@uid and " for /olid' 2rite your ans)er in your ans)er sheet' 1' #lour 2' &ornstarch 6' &ondensed mil+ 8' Henigar :' /+im mil+ ;' /oy sauce <' -arlic =' &heese >' Ceast 1?' Euts 11' /esame seeds 12' Hanilla 16' -round pepper 18' &oconut mil+ 1:' 1efined sugar

32

Act#0#t' 6'Co$)%tat#on D#rect#onsM &ompute for the selling price of the follo)ing products' 1' &ream Puff &ost of production M ;?'?? Eum*er of pieces I /ervings M :?pcs

&ost per price M 9999999999999999991:O Profit Per Price M99999999999999999/elling Price M99999999999999999999

2' Palitao &ost of production M 6=':?

Eum*er of pieces I /ervings M :?pcs

&ost per price M 999999999999999999:?O Profit Per Price M99999999999999999 /elling Price M99999999999999999999 MEA"URING AND CON!ER"ION These easy"to"use conversion charts can help you convert your recipes to the measuring system youNre most familiar )ith' TABLE" OA WEIG3T" AND MEA"URE General Ingredients Equivalent Chart Part II
U"ING CUP" and "POON" Co$$on A==re0#at#ons A==re0#at#on K#tchen Ter$ t*sp' or T Ta*lespoon g' gram or -rams l*' pound or Pounds pt' Pint tsp' or t' Teaspoon c' cup or &ups o.' ounce or 7unces +' +ilo or Kilos @t' Luart R# degrees #ahrenheit R& degrees degrees &elsius pc' piece or pieces med' 4edium sec' /econd min 4inute hr' hour or hours s@' /@uare gal' -allon "tandard We#2hts and Meas%res 4easure E@uivalent 1 +ilo 2'2 pounds 1 ??? grams 1 +ilo :?? grams P +ilo 2:? grams Q +ilo 1 pound 1; ounces 8 pec+s 1 *ushel = @t' 1 pec+ 8 @t' 1 gallon 2 pt' 1 @uart 2 cups 1 pint 1; t*sp' 1 cup : t*sp' plus 1 tsp' 1I6 cup 8 t*sp' Q cup 1 o.' 2 ta*lespoons 1 t*sp' 6 teaspoons 1 tsp' 1I6 ta*lespoon dash Ipinch less than S teaspoon 4easure E@uivalent

33

All c%) and s)oon $eas%re$ent are le0el Q cup 2 fluid ounces ;? ml 1I8I teaspoon 1 ml 1I2 teaspoon 2': ml : ml 1: ml

1I6 cup 2 P fluid ounces =: ml P cup 1 cup 8 fluid ounces = fluid ounces

12: ml 1 teaspoon 2:?ml 1 ta*lespoon

Process
3ow to Calc%late Mar.%) Percenta2e
Mar.%) is the difference *et)een ho) much an item costs you and ho) much you sell that item for""itNs your profit per item' !ny person )or+ing in *usiness or retail )ill find the s+ill of *eing a*le to calculate mar+up percentage very valua*le' Instr%ct#ons 1' &alculate your peso mar+up' This is done *y su*tracting your *uying price from your selling price' $%ample Selling price &'.(( )urchase cost*buying price - &(.(( )eso markup '.((

34

2' Gecide )hether you )ant to calculate your percentage mar+up *ased on cost or selling price' 7nce you choose )hich you )ill *e using to calculate it is importantyou stic+ to the method you choose throughout all your calculations or you )ill endup )ith faulty data' %f you decide to calculate your percent mar+up *ased on cost goon to /tep 6' %f you decide to calculate your percent mar+up *ased on selling price go on to /tep 8'

6' &alculate percent mar+up *ased on cost' This is done *y dividing the peso mar+up *y the cost' $%ample )eso markup '.(( )urchase cost*buying price +&(.(( )ercentage mark up .' or '(,

8' &alculate your percent mar+up *ased on selling price' This is done *y dividing the peso mar+up *y the selling price' E,ample Peso mar+up :'?? /elling price U1:'?? Percentage mar+ up '66 or 66O

:' 4a+e sure you consistently use either cost of the product or selling price to find the percent mar+up on an item' Even though the cost selling price and peso mar+up )ill al)ays *e the same the percentage mar+up )ill *e drastically different depending on if you calculate it using selling price or cost' Dsing selling price )ill give you a lo)er percentage mar+up (assuming you are ma+ing a profit) )hile using cost )ill give you a higher percentage mar+up'

Reflect and Understand

35

Act#0#t' -1 Calc%late the Mar.%) Percenta2e D#rect#onsM -iven the follo)ing recipe (4aJa Blanca) and its estimated cost compute for the total purchase cost and impose a :?O mar+"up to determine the selling price of your product' Ite$ 2 cups cornstarch 2 cups )hite sugar < cups cocomil+ 1 cup evaporated mil+ P cup shredded *u+o 1 tsp vanilla TOTAL Pr#ce 2?'?? 2:'?? :?'?? 2?'?? 2:'?? :'?? -BC1@@

/elling price T Total cost V Peso mar+"up

Eo' of yield

/PT 99999

Act#0#t' 51 Co$)%te the )ercenta2e $ar.+%) D#rect#on* Co$)lete the follow#n2 ta=le w#th the necessar' #nfor$at#on1 Ite$s Bi*ing+a /uman P%rchase cost,=%'#n2 )r#ce :?'?? 1?'?? "ell#n2 )r#ce <:'?? 2?'??
36

Peso $ar.%)

Percenta2e $ar. %)

Puto /apin"sapin $alaya

6?'?? 2:'?? ::'??

8?'?? ::'?? 11?'??

Transfer

37

Act#0#t' -1

D#rect#on* Provided )ith materials and e@uipment measuring dry and li@uid ingredients' 1DB1%&/ #71 /&71%EGescription

perform proper )ay of

/core 1??

7*serves the proper )ay of measuring ingredients )ith no mista+e 7*serves the proper )ay of measuring ingredients )ith 1 mista+e 7*serves the proper )ay of measuring ingredients )ith 2 mista+es 7*serves the proper )ay of measuring ingredients )ith 6 mista+es 7*serves the proper )ay of measuring ingredients )ith 8 mista+es

>:

>?

=:

=?

Act#0#t' 51 Inter0#ew at least two entre)rene%rs #n co$$erc#al coo.#n2

D#rect#ons* Hisit at least 2 native delicacies o)ner in your locality' %ntervie) on ho) they measure ingredients ma+e a narrative report in a *ond paper and share o*servations in class'

38

LE""ON 6* Pre)arat#on and Coo.#n2 of Nat#0e Del#cac#es

Know

Nat#0e del#cac#es are )ell"loved *y #ilipino people' Each region in the Philippines has its o)n )ay of preparing suman- puto- biko- kutsinta- bibingkakalamay and other delicacies' The preparation of native delicacies is easier than other food since most of them are prepared not in oven or other e@uipment *ut in traditional kalankawali- gilingan- kawa or palayok )ith *anana leaves )hich add flavor to the native delicacies' These delicacies are s)eet and rich )ith various local ingredients' They come in various attractive forms at afforda*le cost that attract people' $omema+ers can add e,tra to their family income *y simply selling native delicacies in front of their houses in the mar+et or *y supplying schools offices and groceries or even starting a small *usiness of their o)n' Ka.an#n or native delicacies are snac+s usually made )ith or containing any or com*ination of coconut mil+ rice flour glutinous rice cassava and sugar' .akanin are usually prepared )henever there is a special occasion li+e fiesta *irthday &hristmas anniversary or Just enJoy an afternoon of kakanin party )ith your family and friends'

NATI!E DELICACIE" RECIPE or "ibingka 1oyale or simply Just bibingka to many is very popular during &hristmas season' %t0s li+e a panca+e )ith cheese and salted egg sugar and grated fresh coconut topping"if only it0s as easy as panca+e to ma+e at home' "ibingka is a special rice ca+e made of rice dough called galapong.
BIBINGKA E"PE">AL 9R#ce Ca.e:
39

B#=#n2.a Batter In2red#ents* 1 cup rice 1 cup )ater P cup refined sugar 2 tsp *a+ing po)der 2 t*sp melted *utter 6 eggs *eaten 1 cup thic+ coconut mil+

Utens#ls* mi,ing *o)l )ooden ladle

Proced%re* 1' /oa+ one cup of rice in one cup of )ater overnight' 2' Grain )ater from the soa+ed rice' Produce rice flour *y grinding the rice softened *y soa+ing in a rice grinder' %f you don0t have a grinder you can have the rice ground in the pu*lic mar+et' 6' 7nce the rice flour is ready mi, it )ith sugar' 8' !dd *a+ing po)der melted *utter *eaten eggs and thic+ coconut mil+ to the rice flour mi,ture' :' 4i, the rice flour mi,ture thoroughly' This )ill serve as the bibingka *atter'

Coo.#n2 Bibingka In2red#ents* *i*ing+a *atter grated coconut 8": salted eggs *utter 1 pac+ed )hite cheese

Utens#ls* mi,ing *o)l stove charcoals ladle or deep"cupped spoon measuring cup *anana leaves a pair of tongs improvised *asin for live coals turner for frying or toasting
40

rice ca+ed molder

Proced%re 1' Put some coals in the improvised *asin made of a piece of -'%' sheet or tin' 4a+e the coals red hot first' 2' Line the rice ca+e molder )ith a piece of *anana leaf' 6' Put one cup of rice *atter into the molder' 8' !rrange a fe) pieces of the sliced salted eggs and sprin+le a little amount of )hite cheese on top of the *atter in the bibingka mold' :' Put the mold )ith *atter over a stove )ith live coals and place the improvised tin *asin )ith live red hot coal over the mold containing the rice ca+e *atter' The rice ca+e should *e coo+ed in this mannerM )ith live coals under and over the mold' ;' &oo+ for 1? minutes or until the upper s+in of the *atter turns golden *ro)n' <' 7nce coo+ remove bibingka from the stove and transfer it on a plate' =' /erve bibingka )ith grated coconut on the side' (This recipe ma+es 2"8 medium si.ed bibingka or rice ca+e

"coresheet for Cassa0a Bibingka Character#st#cs "ha)e* cut easily into )ell shaped servings Color* *ro)n or yello)ish Te(t%re* coo+ed mi,tures are soft and runny )hen hot firm after coo+ing Ala0or* )ell"*lended pleasing s)eet rich in flavour
41

Good 96:

Aa#r 95:

Poor 9-:

is a Filipino dessert made primarily from coconut milk. Also known as coconut pudding, it is usually served during fiestas and during the holidays, especially Christmas. Maja blanca has the consistency of thick gelatine with a delicate flavour, and is creamy white in colour.
In2red#ents* 1I2 cup cornstarch

M !

B" #C

P cup )hite sugar 2 cups coconut mil+ coconut cream from 1 grated coconut

Proced%re* Cocon%t crea$ 1' 2' 6' 8' E,tract coco cream and coconut mil+ from the grated coconut' Place grated coconut in a muslin *ag )rung out of )arm )ater' T)ist the open end and s@uee.e out the coco cream )ithout adding )ater' /et aside for coo+ing latik. Cocon%t $#l. 1' !dd three portions of )arm )ater and s@uee.e the *ag of grated coconut )ith every addition of )ater' 2' &oo+ coco cream in a frying pan over medium heat until oil and latik form' 6' The latik should have a delicate golden yello) color and must not *e *urnt' 8' Transfer lati+ into a dish separate from oil further heating )ill turn the latik to dar+er shade' :' Prepare cornstarch"sugar mi,ture' ;' Boil the rest of the coco mil+ in a 2" @uart saucepan' <' !dd the cornstarch"sugar mi,ture stirring )ith a )ire )his+ until it *oils' =' $old for 2 minutes to attain a coo+ed flavor of the starch' >' Pour into oiled dishes' &ool completely' 1?' /erve 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.
42

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.

"core sheet for Ma$a Blanca 9%s#n2 cornstarch: Character#st#cs "ha)e* )ell"formed )hen served Color* uniformly *lended color or plain Te(t%re* )ell"coo+ed starch smooth unless )ith other ingredients such as *u+o corn etc' Ala0orM pleasing coconut flavor for maJa and lati+ Good 96: Aa#r 95: Poor 9-:

P "I% & is a Philippine dessert and snack made

of rice flour dough that is boiled and then coated with coconut and sesame seeds. The small, flat rice cakes are traditionally eaten during holiday festivities but can be enjoyed any time. The texture of the finished cakes ranges from very moist and delicate to chewy and rubbery, depending on the preferences of the cook. Although there are a few variations, palitaw is usually prepared according to the same basic recipe without any changes.

In2red#ents* P +ilo glutinous rice flour 6 ta*lespoons sugar pinch of cinnamon (optional) 1 grated mature coconut a ta*lespoons toasted sesame seeds

Proced%re*
43

1' Boil )ater' 2' /hape galapong into small dis+s' Grop one *y one to the *oiling )ater' 2hen it floats it0s already coo+ed. 6' 1emove coo+ed palitaw )ith a slotted spoon to drain the )ater and place on a *ed of niyog' &over *oth sides of the palitaw with niyog' !rrange on platter or *anan leaves' 8' 4i, sugar toasted sesame seeds and cinnamon' /prin+le over the palitaw.

"core sheet for Palita' Character#st#cs "ha)eM )ell"formed )hen served Color* uniformly *lended color or plain Te(t%re* )ell"coo+ed good toast of sesame seeds and good @uality grated coconut Ala0or* pleasing sesame seeds )ith grated coconut Good 96: Aa#r 95: Poor 9-:

(+utsinta) is a type of kakanin (Philippines0 native delicacies these are snac+s usually made )ith or containing any or com*ination of theseM coconut coconut mil+ rice flour glutinous rice cassava)'
CUC3INTA

In2red#ents* 1 cup rice flour 1 teaspoon lye )ater Proced%re*

44

2 cups *ro)n sugar freshly grated coconut

6 cups )ater

1' %n a mi,ing *o)l com*ine all the ingredients and mi, )ell' Pour into muffin pans until half full' /team in a large pan )ith a cover; the )ater should *e 2 inches deep' &oo+ for 6? minutes or until a toothpic+ inserted comes out clean' !dd more )ater if needed until coo+ing is done'

2' 1emove from the muffin pans and serve )ith freshly grated coconut' "core sheet for Pal#taw Character#st#cs "ha)eM )ell"formed )hen served Color* uniformly *lended color or plain Te(t%reM )ell"coo+ed smooth Ala0or* pleasing sesame seeds )ith grated coconut Good 96: Aa#r 95: Poor 9-:

Sa(in)sa(in is a layered glutinous rice and

coconut dessert which is Philippine cuisine. It is made from rice flour, coconut milk, sugar, water, and coloring. It has coconut flakes sprinkled on top. Sapin-sapin means "layers"[2] and the dessert is recognizable for its layers, each colored separately.[3] It has been referred to as "a blancmange of several colored layers, sweetened and flavored with coconut milk".

In2red#ents* 1P cups malag+it dough (galapong) 2P cups )hite sugar 8 cups thic+ coconut cream (from 2"6 coconuts) food coloring violet W egg"yello) P cup rice galapong 6 cups coo+ed u*i (mashed) 2 *ig cans condensed mil+

Proced%re* 1' Blend all ingredients e,cept for mashed u*e and food coloring' 2' Givide into 6 partsM To one part" add mashed u*e To heighten the color of the u*i add a dash of violet coloring' 4i, )ell' To second part" add egg"yello) coloring' 4i, )ell'
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To third part"Just plain )hite' Go not add anything' 6' -rease a round *a+ing pan' Line )ith greased *anana leaves' Then pour the u*e mi,ture' /pread evenly' /team for 6? minutes or more until firm' EoteM cover the *a+ing pan )ith cheese cloth *efore steaming' 8' Pour second layer on top of the coo+ed u*e' &over again and steam for 6? minutes' :' Lastly pour the third layer or the plain mi,ture' !gain steam for 6? minutes or until firm' ;' /prin+le )ith Alatik/' <' &ool *efore slicing' =' /erve )ith Abudbod/ or toasted s)eetened coconut' Es)asol a native ca+e of roasted and ground stic+y rice )ith coconut mil+ and sugar'

In2red#ents* 1 cup malagkit (glutinous rice) 2 cups sugar 1P cups toasted shredded coconut Proced%re* 1' Boil the malagkit. 2' Place sugar anise seeds and coconut mil+ in a saucepan; let it *oil until thic+' 6' !dd toasted shredded coconut and coo+ for 6 minutes 8' !dd *oiled malagkit stir and coo+ until thic+' :' 1emove from fire and add 6 cups of toasted rice flour' ;' 4i, )ith a )ooden spoon and pass through a cornmeal grinder' <' Givide into 2 parts and roll (a*out 2P inch in diameter)' =' /lice into Pinch thic+ pieces'
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8 cups rice flour toasted until light *ro)n 1 cup coconut mil+ !nise seeds

U=e 3ala'a is basically a dessert made from purple yam. It's sweet

and usually has milk and sugar.

In2red#ents* 1 +ilo u*e or yam 2 cans (12ounces) condensed mil+ P teaspoon of vanilla (optional) 1 can (18ounces) evaporated mil+ P cup *utter or margarine

Proced%re* 1' %n a pot *oil the unpeeled u*e or yam and simmer for 6? minutes' Grain and let it cool' 2' Peel and finely grate the u*e or yam' 6' $eat a *ig )o+ in medium heat' 8' 4elt *utter or margarine add the condensed mil+ and vanilla flavoring' 4i, )ell' :' !dd the 1 +ilo grated u*e or yam' ;' !dJust the heat to lo)' <' Keep on mi,ing the ingredients for a*out 6? minutes or until stic+y and a *it dry (*ut still moist)' =' !dd the evaporated mil+ and continue to mi, for another 1: minutes'
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>' Let it cool and place in a large platter' 1?' 1efrigerate *efore serving the halayang ube. Coo.#n2 T#)s* Cou may spread additional *utter or margarine on top of the yam *efore serving' #or the s)eet toothed sprin+le a little sugar on top of the yam after placing on the large platter' %nstead of manually grating the u*e you may cut it in cu*es and use a *lender to po)deri.e the u*e'

Reflect and Understand

Act#0#t'1 Let $e shareD D#rect#ons* &omplete the ta*le *elo) *y providing honest responses'

E%est#ons 1'2hat have you Just done today3

Res)onses

2' $o) can familiarity in the various processes and principles help you in providing @uality and mar+eta*le native delicacies 0kakanin/1

6' $o) can your ne) learning help you *e the *est manufacturer or producer of native delicacies3 8' 2hat are your general impressions a*out producing or manufacturing native delicacies3
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Transfer
Act#0#t' -* GRA"P" Model GirectionsM Please prepare a Goal Role Audience "ituation Product and Performance and "tandards and criteria for success (-1!/P/) design in preparing native delicacies' Goal Role A%d#ence "#t%at#on GRA"P" MODEL Cour tas+ is to produce native delicacies' Cou are to prepare native delicacies to sell in school and you need to come up )ith the good @uality mar+eta*le and profita*le kakanin' Cou are to help your classmates and share your s+ills to your family to coo+ the native delicacies' The challenges involve in purchasing preparing coo+ing and selling native delicacies or kakanin using the concepts and principles you have learned'

Prod%ct and Cou )ill coo+ varied @uality mar+eta*le and profita*le products using Perfor$ance the concepts and principles you have learned in commercial arts'

Act#0#t' B1 Create or #nno0ate 'o%r own nat#0e del#cac#es1

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1' List do)n on a clean sheet of *ond paper the +itchen materials and utensils needed ingredients and procedures' 2' Prepare all the needed materials and ingredients 6' &oo+'

Act#0#t' C1 M#n#+E(h#=#t The students output in commercial coo+ing (native delicacies) )ill *e sho)cased in a mini e,hi*it' /tudents )ill *e guided *y the teacher in planning implementing and assesing the said activity'

Lesson B* UNDERSTANDING THE BASIC KITCHEN LAYOUT

Know
Dnderstanding the *asic principles of +itchen layout )ill help ta+e much of the mystery out of the design process' 7ne of the most *asic layout principles is the work triangle' The work triangle is an imaginary line dra)n from each of the three primary )or+ stations in the +itchen " the food storage- preparation*cooking- and clean-up stations' By dra)ing these lines you can assess the distance re@uired to move to and from each area and thus determine ho) )ell the traffic )ill flo)' To help avoid traffic flo) pro*lems )or+ triangles should have a perimeter that measures less than 2; feet' The three )r#$ar' .#tchen wor. stat#ons wh#ch create the work triangle are* 1. The food storage. Cour refrigerator and pantry are the maJor items here' &a*inetry li+e 2a y Susan or s)ing"out pantry units add function and convenience' 7ptions li+e )ine rac+s spice rac+s and roll"out trays help to organi.e your groceries' 2. The preparation/cooking. Cour range oven micro)ave and smaller appliances are found in this area' &ounter space is important in this section'&onserve space *y moving appliances off the counter )ith appliance garage ca*inets and space" saving ideas li+e to)el rods and pot lid rac+s' 3. The clean-up. EveryoneNs least favorite activity is one of the +itchenNs most important " clean"up' This area is home to the sin+ )aste disposal and dish)asher' &a*inetry for this station is designed to organi.e the trash *in
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ca*inet and roll"out tray *as+ets for storage convenience

DETERMINING >OUR KITC3EN?" LA>OUT

!fter learning a*out the work triangle in the section XDnderstanding Basic Kitchen Layout Xyou )ill no) see ho) the work triangle functions in each layout and the advantages each layout offers' There are five primary +itchen layout shapes " the U-Shaped, L-Shaped, Island, G-Shaped, Corridor/Gallery, and Single Wall shapes ' 1.The U-Shaped Kitchen Eamed for the XDX shape it resem*les this +itchen is popular in large and small homes ali+e' Perfect for families )ho use their +itchens a great deal Provides plenty of counter space Efficient )or+ triangle &an convert one ca*inet leg into a *rea+fast *ar 2. The L-shaped kitchen-This kitchen shape is one of the most flexible and most popular, providing a compact triangle. *Very flexible design lay out * 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. %slands are e,tremely popular in homes today and are most often seen in L"/haped +itchens' %slands can not only +eep )or+ areas traffic"free *ut also create a )ealth of e,tra counter and storage space' !n island can *e an indispensa*le food preparation station or act as a *utcher *loc+ area' The island is also an ideal place to add an e,tra sin+ or an island grill' 4. The G-Shaped Kitchen " Built very much li+e the D"/haped )ith the addition of an elongated partial )all the -"/haped +itchen offers a great deal of space' Y%deal for larger families needing e,tra storage space YPlenty of counter and ca*inet space Y4ultiple coo+s can function )ell in this layout Y&an convert one ca*inet leg into a *rea+fast *ar or entertaining area 5. The Corridor/Galley Kitchen " This style +itchen ma+es the most out of a smaller space' -reat for smaller +itchens !ppliances are close to one another Easy for one coo+ to maneuver &an easily convert to a D"/hape *y closing off one end 6. The Single Wall/Pullman Kitchen " Gesigned for homes or apartments the single )all +itchen offers a very open and airy feel'
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* %deal for apartments and smaller homes *2or+s )ell )ith the open designs found in many contemporary homes */mall movea*le ta*le can provide eating space *&an *e enhanced )ith the addition of an island

52

53

Act#0#t' -* K#tchen )lan and s'$=ols D#rect#on* 4atch &olumn ! to B' Go this activity in a sheet of paper'

54

55

K#tchen Aloor Plan "'$=ols

/caleM QB T 1

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Reflect and Understand

Act#0#t' -' Gra) the sym*ol of the follo)ingM 1' 1efrigerator 2' #ree standing stoveIoven 6' /in+s 8' 4icro)ave :' Gish)asher

Act#0#t' 51 D#rect#ons* /earch on internet and do)nload some more sym*ols in +itchen lay" out and report to the class'

57

Transfer

Act#0#t' - A1 Answer what #s =e#n2 as.*9Ident#f#cat#on: 1' This +itchen shape is one of the most fle,i*le and most popular providing a compact triangle' 2' %deal for larger families needing e,tra storage space' 6' This +itchen ma+es the most out of smaller space' 8' ! very fle,i*le design layout' :' %deal for apartments and smaller home

Act#0#t'- B1 When do we %se each .#tchen la'o%t4

Act#0#t' 51 Draw .#tchen s'$=ols and )lans1

Act#0#t' 61 Lay out your dream +itchen' &omplete your s+etch *y placing the necessary sym*ols to sho) the different appliances counters areas and the direction of )or+ flo)' Dse a separate sheet'

Lesson C* Pract#ce Occ%)at#onal "afet' and 3ealth

58

Know
Apply health, safety and security procedures in the workplace. Safety regulations and workplace safety and hazard control practices and procedures are clarified and explained based on organization procedures. Hazards/risks in the workplace and their corresponding indicators are indentified to minimize or eliminate risk to co-workers, workplace and environment in accordance with organization procedures. Contingency measures during workplace accident, fire and other emergencies are recognized and established in accordance with organization procedures. 1unning a *usiness or a *ig food service esta*lishment is a demanding Jo*' &onsider the follo)ing responsi*ilities if you are a )or+er or an o)ner of such *usiness' Z Protect your property from fire; Z Protect your property from natural ha.ards; Z Protect your property from crime; Z Protect your staff and visitors from accidents; Z Kno) the legislation that may affect your *usiness' 4ost +itchen fires occur in +itchen ranges *oilers or deep"fat fryers and can often *e traced *ac+ to poor cleaning regimes' A1 Protect#n2 Pro)ert' fro$ A#re Z Z Z Z Ensure that coo+ing ranges *oilers and deep"fat fryers are fitted )ith thermostats or emergency cutoff valves to turn off the fuel supply should a fire *rea+ out' Ensure that filters are removed and de"greased fre@uently to prevent a *uild up of greasy deposits' &leaning should *e done )ee+ly you may need to consider more fre@uent cleaning if the e@uipment is used for long periods on a daily *asis' /tore all com*usti*le materials a)ay from *uildings or perimeter fencing ( prefera*ly inside loc+ed )aste *ins or lidded s+ips' Ensure they are emptied regularly' %f no suita*le outside location is availa*le use a secure internal storage area' Be vigilant )hen you open and close the premises each day ( loo+ for signs of potential trou*le e'g'graffiti or damage to fences ( remove graffiti and repair any damage immediately to deter further damage occurring'

Electr#cal fa%lts
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Prevention of faults is the ans)er here and this can *e achieved *yM #re@uent visual inspections of all porta*le electrical items and fi,ed electrical )iring' 1egular maintenance of these items *y an authori.ed agency or licensed electrician should *e recorded and monitored' "$o.#n2 %deally smo+ing should *e prohi*ited throughout the premises (including yards and open areas) and notices to that effect prominently displayed' Z Ensure smo+ing is restricted to a designated area that is +ept free of com*usti*le items such as paper curtains flamma*le li@uids' Z Provide metal lidded *ins for the disposal of ashtray contents and ensure they are emptied safely every day' Go not dispose them )ith other com*usti*le )aste' B1 Protect#n2 esta=l#sh$ent fro$ nat%ral ha8ards Alood #irstly chec+ )ith the local authority )hether the property is in a flood ris+ area' %f it is then you shouldM Prepare a flood plan for your *usiness detailing the actions you )ill need to ta+e to minimi.e damage and disruption' &onduct flood drill so that you and your staff )ill *e sure it )or+s and have e,perience of )hat to do' Water Esca)e,Lea.a2es -et dripping taps repaired as they can cause damages' Ensure pipes are properly installed using suita*le insulation material' %f your premises are li+ely to *e unoccupied for a longer period e'g' over &hristmas and Ee) Cear turn the )ater off at the stopcoc+ and drain the system if possi*le'

"tor$ Da$a2e 4a+ing sure your premises are in a good state of repair it )ill minimi.e the chance of storm damage " chec+ the *uilding regularly ()alls roof and any out*uildings) and ensure any pro*lems you find are repaired promptly' &hec+ at least once a year that roof gutters do)n"pipes and drainage galleys are clear and uno*structed and +ept free of leaves and vegetation'

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C1 Protect#n2 )ro)ert' fro$ cr#$e B%r2lar' Thieves fre@uently see catering *usinesses as an easy target and it is )ise to ensure that you have a good level of security' Loc+s on e,ternal doors should *e high standards and @uality materials' !ll accessi*le opening )indo)s should *e fitted )ith +ey"operated loc+s secluded )indo)s and roof"lights should *e protected )ith steel *ars grilles or shutters' &onsider fitting shop"fronts )ith grilles or shutters to deter smash and gra* raiders -iven time almost any physical security can *e overcome consider fitting an %ntruder' !larm system )hich )ill act as a deterrent and limit the time an intruder )ill have on your premises' !ny alarm system should *e fitted and maintained' &losed &ircuit Television (&&TH) can help deter and capture evidence of ro**ery' !ny system should *e fitted and maintained *y an installer registered )ith a nationally recogni.ed installation *ody such as " E/% (Eational/ecurity %nspectorate) and //!%B (/ecurity /ystems and !larms %nspection Board)' 2hen your premises are closed loc+ a)ay porta*le electronic e@uipment e'g' laptop computers in a secure ca*inet' &onsider fitting access control loc+s on entrance doors to prevent intimidation or ro**ery' Theft of $one' Keeping cash on the premises overnight increases the chance of a *rea+ inM Z Keep as little cash on the premises as possi*le and +eep it out of pu*lic vie)' Z 2here possi*le cash should not *e left on the premises outside *usiness hours' Z Empty the cash register overnight and leave the dra)er open as this often deters thieves' D1 Protect#n2 'o%r staff and 0#s#tors fro$ acc#dents1 FPre0ent#on #s =etter 9and chea)er: than c%reG1 "l#)s& Tr#)s and Aalls The most common type of )or+place accident can *e easily and cheaply prevented in most cases and often *ring other *enefits' o Keeping the premises clean tidy congestion"free and )ell lit )ill go a long )ay to preventing most types of accident' o &lear up spillage promptly and post )arning notices' o 1epair or replace damaged floor coverings immediately ( especially on stair)ays and areas )here the pu*lic have access' o Keep a clearly mar+ed first"aid +it availa*le at all times'

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Electr#c#t' Electricity can and does +ill and the la) insists that electrical installation must *e safe' Z Z Ensure electrical e@uipment is only used for the purpose for )hich it )as designed' Dse a @ualified electrician for electrical installation )or+ and for regular testing of porta*le electrical items to ensure they are in good )or+ing order'

A#re safet' &arrying out a fire ris+ assessment is a legal re@uirement for all *usinesses (even one" person operations) this helps prevent fires and ensures s)ift evacuation *y employees and the pu*lic in the event of a fire' Z Z Ensure you have clearly la*eled and uno*structed escape routes and that your staff are a)are of the evacuation procedure' !rrange regular practices to reinforce this' Ensure that you ma+e a specific mem*er of your staff responsi*le for customers0 and visitors0 safety in the event of an emergency evacuation'

Man%al handl#n2,l#ft#n2 Preventing inJuries caused *y manual lifting of heavy items is also the su*Ject of regulations and solutions to this pro*lem can easily *e achieved' Z Z %f loads must *e manually lifted ensure that they are carried *y at least t)o people and that training in lifting techni@ues is provided' Provide mechanical e@uipment e'g' trolleys to assist staff in unloading and moving deliveries' %n addition ensure deliveries are as close as possi*le to the location )here they )ill *e stored or used'

Acc#dent re)ort#n2 and #n0est#2at#on 4a+e sure that all accidents and incidents are recorded and investigated as lessons can *e learned to prevent them in future' 1ecording method must accessi*le and secured' &omputer records are fine' A1 Le2#slat#on that $a' affect =%s#ness 2e have mentioned some areas )here legislations may affect your *usiness' #ire /afety #ood $ygiene and electricity' There may *e other regulations from other regulatory *oard li+e #ood and Grug !dministration (#G!) particularly on manufacturing pac+aging and storing food' Be a)are and +no)ledgea*le'

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Reflect and Understand

Act#0#t' -1 ")ec%lat#0e o%rnal Wr#t#n2 D#rect#ons* &omplete the ta*le *elo) )ith your speculative thoughts and )ays to avoid them' T')es of acc#dent or d#saster 1' #ire ")ec%lat#ons Wa's to a0o#d the$

2' #loods

6' &ustomer strain

8' /pillage

:' 1iots

Act#0#t' 51 Internet+=ased act#0#t#es 1' Go)nload the various safet' s#2ns and ta2s1 Paste one signage in a paper'

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Transfer

Act#0#t' -1 GRA"P" Model D#rect#ons* The class )ill *e divided into : groups' Each group )ill prepare a *rochure for the follo)ingM A1 Protecting your property from fire' B1 Protecting your property from natural ha.ards C1 Protecting your property from crime' D1 Protecting your staff and visitors from accidents E1 Legislation that may affect your *usiness'

S*MM +, The assessment of your c o$)etenc#es is *ased on the improvement of your s+ills and capa*ilities in the preparation of dishes' Cou can *e a successful chef and possi*le engagement into self or paid employment' 7n the other hand you need to satisfy the needs and )ants of your customers so that they )ill continue to patroni.e products' !ssess and evaluate your customers if they satisfy to the goods and services you offered' !l)ays ma+e sure that you give the *est preparation services and mar+et' Providing @uality effective and efficient commercial coo+ing re@uires full a)areness of various underlying concepts and principles of the said course'

GLO""AR>

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Co$$erc#al Coo.#n21 Gepending on the conte,t *ut it generally refers to any coo+ing or food production that happens on a large scale )here the product is intended to *e sold at a restaurant or a factory' Clean#n2 + a physical removal of visi*le soil and food D#s#nfectant + a su*stance used to destroy germs and diseases E(ter$#nate + to destroy totally A#lth + anything that is dirty Grates + frames of iron *ars for holding fuel )hile it *urns Infestat#on K#tchen + the state of *eing infested as )ith parasites or vermin a room especially set apart and containing the necessary utensils for coo+ing food' Parts )er $#ll#on 9PPM: " is commonly used as a measure of small levels of pollutants in air )ater *ody fluids etc' Parts per million is the mass ratio *et)een the pollutant component and the solution' Dsually descri*es the concentration of something in )ater or soil' 7ne ppm is e@uivalent to 1 milligram of something per liter of )ater (mgIl) or 1 milligram of something per +ilogram soil (mgI+g)' Pedestal + a *ase or support "an#t#8er + a chemical agent used for cleansing and saniti.ing surfaces and e@uipment' "an#t#8#n2 + process of reducing num*er of harmful organismsto safe level on food contact services "tac. " a case compose of several ro)s of shelves' Wor. Centers " focused around maJor appliances"refrigerators"free.ers range or sin+' Thers centers ma+e possi*le an orderly flo) of activities connected )ith food storage preparation coo+ing serving and clean"up' Wor. Alow + )here )or+ is done most efficiently )hen it flo)s in a natural progression either from left to right or right to left' Wor. "#$)l#f#cat#on + means doing the Jo* in the easiest simplest and @uic+est )ay' Wor. "tat#on simply means a specific )or+ area )here a particular +ind of food is produced or specific Jo* is done' Wor. Tr#an2le an imaginary line dra)n from each of the three primary )or+ stations in the +itchen and avoid traffic flo) pro*lems'
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REAERENCE" !*on 7rlando P' Bacani 7livia !' and &ornito Evelyn B' (2?1?)' Entre)rene%r K#ds /t' !gustine Pu*licationM /ampaloc 4anila
!my Bro)n Understanding Food, 2nd Edition Thomson 2ood)orth Palacio 4onica Theis %ET17GD&T%7E T7 #77G /E1H%&E 12="16? 5une Payne

4ary #rey 1ay'Evelyn 5ones Le)is'Exploring Professional Cooking, 1evised &has !' Bennet &o' %nc' Peoria %llinois ;1;18 /onia C' de Leon Li*ia L' &have. Hirginia /' &laudia 4atilde P' -u.man et al' BA"IC AOOD" AOR AILIPINO"& HC+-@@

Tomlinson Peter and $aftendorn Klaus (2??:)' Entre)rene%rsh#) Ed%cat#on #n "chools and Techn#cal !ocat#onal Tra#n#n2 Inst#t%t#ons %nternational La*or 7fficeM -eneva httpIIM)))'google'com httpMII)))'*isnes'com
http://content.cteonline.org/resources/documents/35/35a292d/35a2a92d5da7e3be8da54c72 3bf 67448495382e/KitchenFloorPlanSymbolsAppliances.pdf httpMII)))'e,t'colostate'eduIpu*sIfoodnutI?>62>'html httpMII)))'eho)'comIho)9882:8<19calculate"mar+up"percentage'html

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