Week 1
Week 1
I. Preliminaries
A. Introduction
Cooking involves knowledge of ingredients and equipment, the use of skills and techniques and the
ability to plan and safely organize food preparation, usually within budget and time constraints, and also it
involved business that mostly gave an opportunity to us. In this module you will learn not only what is cookery
but the opportunities that it offers you in a near future.
B. Content Standard
C. Performance Standard
D. Learning Competencies/Objectives
A. MY LEARNING PATH
Cooking is an essential life skill that can be learnt any stage in life. Whether you’re just embarking on
cooking for yourself or a young adult transforming into a budding chef, we’ll teach you how to cook with
confidence. The class is entirely hands on and taught in small groups, so you develop and practice with
guidance from our expert chefs and produce your own meals that you can share with your family and
friends.
Reminder:
if you have any question about the lesson you may text me on my number
09952611484/09127219408 or you can send a message through messenger.
B. MY LEARNING GOAL
C.
Upon completion of this module, I will be able to:
a. Define cookery
b. Identify the opportunities in cookery
c. Discuss the swot analysis
C. MY STARTING POINT
D. Cookery offers us a lot of opportunities that may lead us to success! Below is an activity that
may help you for our lesson.
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Let’s begin our lesson by
answering the activity 1!
Activity 1
Directions: In the table below write an example of a business or a Job that a cookery may offer your,
answer this in your Learning activity sheet.
Business Job
MY READINGS
Commercial Cooking
The term foodservice applies to any operation or business that prepares food for consumption by the public.
These businesses are classified into three main categories:
• Quick Service - Commonly referred to as fast food restaurants. These include burger, chicken, pizza,
sandwich, and short order restaurants where there is generally no table service. The kitchen and dining
rooms are designed for quick service and convenience
• Full Service - Commonly referred to as dinner house or white tablecloth restaurants. These include
table service, sit-down cafeteria, club, and fine dining operations where there is more emphasis on
ambiance or the dining experience
• Noncommercial - These are foodservice operations that are generally imbedded in other businesses.
They are generally found in schools, hospitals, universities, office parks, office buildings, prisons, and
industries
Many commercial restaurants come and go with changing public desires. Restaurants generally concern
themselves with only those things that can be seen by the public. They often consider used equipment and are
not interested in high technology, energy-saving, or high first cost approaches to food production.
Production, productivity, and profitability are the key to any foodservice operations success. All of these
operations have one thing in common; they are manufacturers of food and the tools of production. They use
various pieces of cooking equipment. It should be pointed out that the purchase of advanced technologies is
seen as a capital expenditure. Actually, advanced electrotechnologies are a revenue investment since they
enhance the means of production.
o Kitchen Helper – cleans and sanitizes kitchen equipment; assists in basic food preparation; receives and
stores products in kitchens.
o Commis – junior chef
o Line Cook – may also be called a “station chef”, is the chef designated to take charge of a certain area of
food production, such as meat or salad preparation, and is responsible for much of the cooking in a
commercial kitchen.
o Cook – prepare, season, and cook a wide range of foods. This may include soups, salads, entrees, and
desserts.
o Foodservice Counter Attendant – prepares, heats and finishes simple food items; usually employed in
more casual diners or in fast food chains
o Pastry chef – in charge of and trained in the production of desserts, pastries, and breads.
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o Sous Chef – the culinary chef located just below the executive or head chef in a kitchen’s chain of
command.
o Executive Chef – in charge of menu creation, plating design and layout, recipe production, and
management of kitchen staff.
o Kitchen Supervisor – directly supervise and coordinate activities of workers who prepare and serve food.
o Kitchen Manager – responsible for the overall operations for the back of house and kitchen area of a
restaurant.
o Personal chef – prepare meals for a specific client or customer, often in the customer’s private kitchen, in
accordance to the client’s dietary needs or preferences.
o Food Operations Officer – ensure that all reporting and control procedures in the operations, customer
service, quality of production, hygiene and cleanliness standards, maintenance and general
administration are completed and in place according to company’s policy and chain operation manual.
o Chief Steward – supervises and coordinates activities of pantry, storeroom, and non-cooking kitchen
workers as well as purchases, kitchen supplies, and equipment.
SWOT ANALYSIS
Before an entrepreneur fully engages in a certain business, he/she initially needs to determine whether the
venue is feasible and portable. One process of confirming the compositeness of the firm is the utilization of
SWOT analysis. It is a strategic planning method used to evaluate the strengths, weaknesses, opportunities
and threats involved in an enterprise.
Based on a realistic point of view, it is more advisable to know the opportunities and threats for the
establishment of certain business. Bear in mind that a need or a want determines what product or service
being demands.
A SWOT analysis Chart would look like the one below:
Strengths Weakness
Characteristics of the business that give advantage Characteristics that post advantage on the part of
and edge over the others in the same industry. the firm as compared to others.
Opportunities Threats
These are external chances that can yield greater These are external factors that can subject the
profits and sales for the business. business to conflicts and possible trouble.
A. MY LEARNING TASK
Activity 2
Direction: Answer the following question.
1. Explain how does cookery may help the economy?
2. Explain the advantage of cookery based on the opportunity that it offers.
Activity 3
Discuss the needs and wants of the market illustrated below. NO. 1 is done for you.
Target Market Needs Wants
Infant Milk, Clothes, vitamins, diapers Baby crib, stroller, baby carriers,
infant bath tubs
Toddler
Children
Adolescent
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How Do You Apply What You Have
Learned?
B. My Learning Achievements
Think of possible business ideas. You may select from the list of products you have on Activity 3.
Conduct SWOT analysis of the business idea that you have chosen. Use the format below.
Business idea: ______________________________________
C. MY FAITH-LIFE CONNECTION
Activity 3
Direction: Write an essay about the following process question.
So then, as we have opportunity, let us do good to everyone, and especially to those who are of
the household of faith.
Congratulation!
Job well done
you may proceed
now to the next
lesson.
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ST. MICHAEL ACADEMY OF PONTEVEDRA, INC.
Cortez St. Pontevedra, Negros Occidental 6105
Tel. No. (034) 377-7404
Module Compilation for TLE 8 – Cookery (WEEK 1)
II. Preliminaries
E. Introduction
Commercial kitchen equipment need to produce food for a large number of consumers. It
needs to be robust, durable, and easy to operate. The equipment should consume less electricity,
improve the productivity of food production operations, and must be eco-friendly. Last but not the
least, it should serve its purpose effectively.
Most kitchen equipment are operated electronically. There is a wide range of cooking, cutting,
baking, and cleaning equipment available for the kitchen staff.
Let us introduce ourselves to some typical kitchen equipment.
F. Content Standard
G. Performance Standard
Independently use and maintain tools, equipment, and materials in cookery according to standard
operating procedure
H. Learning Competencies/Objectives
E. MY LEARNING PATH
When we started our cooking journey, we were full of confusion and frustration as we began our
search for the best cookware and essential kitchen tools for minimalist cooks. An equipped kitchen is
incredibly important for any home cook. Imagine baking a cake without mixing bowls or chopping
veggies for a stir-fry without a knife.
Reminder:
if you have any question about the lesson you may text me on my number
09952611484/09127219408 or you can send a message through messenger.
F. MY LEARNING GOAL
G.
Upon completion of this module, I will be able to:
A. Identify the Materials of kitchen utensils and equipment commonly found in the kitchen.
B. Describe or explain the uses of kitchen tools, equipment, and paraphernalia
C. Appreciate the importance of kitchen tools, equipment, and paraphernalia
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D. MY STARTING POINT
H.
Let’s begin our lesson by reviewing
the pass topic that we had.
Review
Let’s Look Back!
1. What is commercial cooking?
2. What are the opportunities that offered in commercial cooking?
Activity 1
Directions: in your activity observe your kitchen at home, list down the utensil and equipment that
available in your house and write the function of each tools.
Utensils/Tools/Equipment/ Function
D. MY READINGS
Materials of kitchen utensils and equipment commonly found in the kitchen.
Any cook should be familiar with the correct utensils, devices and equipment in the kitchen. It is important to
consider several things and not only the price when buying them. The job of cooking requires specific tools,
Let
utensils, and equipment for proper and efficient preparation of food. Each piece has been designed to
accomplish a specific job in the kitchen.
The tools, utensils and equipment are made of different materials, each having certain advantages and
disadvantages. The following lists are materials of kitchen utensils and equipment commonly found in the
kitchen.
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.
XZ
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13. 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
15. 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
These are delicate and precision instruments that must be handled carefully and are more dependable in
terms of accuracy.
Commonly used measuring tools in the home or in commercial kitchens include the following:
a. 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
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g. Potato Masher used for mashing cooked potatoes,
turnips, carrots or other soft cooked vegetables.
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• French knife – used to chop, dice, or mince food.
Heavy knives have a saber or flat grind
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29. 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
Equipment
More complicated tools are called equipment. They may refer to a small electrical appliance, such as a mixer,
or a large, expensive, power operated appliance such a range or a refrigerator.
Equipment like range, ovens, refrigerators (conventional, convection and microwave) are mandatory
pieces in the kitchen or in any food establishment.
E. MY LEARNING TASK
Activity 2
Direction: On the third column draw a star if the statement/s in column A matches with column B and
if not write the correct word/s that best describe the statement/s.
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How Do You Apply What You
Have Learned?
F. My Learning Achievements
Performance task
Identify the different kitchen tools, utensils and equipment and Demonstrate its uses. Take a video
and you may send it through messenger.
G. MY FAITH-LIFE CONNECTION
Activity 3
Direction: Write an essay about the following process question.
2 Timothy 2:20-21
20 In a wealthy home some utensils are made of gold and silver, and some are made of wood and clay. The
expensive utensils are used for special occasions, and the cheap ones are for everyday use.
21 If you keep yourself pure, you will be a special utensil for honorable use. Your life will be clean, and you will
be ready for the Master to use you for every good work.
I. Introduction
Review
Let’s Look Back!
1. Give an example of kitchen materials.
2. Give at least 3 example of measuring tools
3. Give at least 5 example of kitchen knives
There are different cleaning and sanitizing products available in the
market. All we must do is to evaluate not just the most effective one but also
the product that is safe to our family.
Activity 1 (Answer this activity in your LEARNING ACTIVITY SHEET)
In your activity 1, go around in your kitchen premises you must look and list
down the tools, materials or product, equipment that is used for cleaning and
sanitizing your kitchen premises.
You must also write down how to used it. You may do this activity using the
table below.
Day 1
Objective:
a. Differentiate cleaning and sanitizing
b. Identify cleaning agent
MY READINGS
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.
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Cleaning is the process of removing food and other types of soil from a surface,
such as a dish, glass, or cutting board. Cleaning is done with a cleaning agent that
removes food, soil, or other substances. The right cleaning agent must be selected
because not all cleaning agents can be used on food-contact surfaces. (A food-
contact surface is the surface of equipment or utensil that food normally comes
into contact.) For example, glass cleaners, some metal cleaners, and most
bathroom cleaners cannot be used because they might leave an unsafe residue on
the food contact surface. The label should indicate if the product can be used on a
food-contact surface. The right cleaning agent must also be selected to make
cleaning easy. Cleaning agents are divided into four categories:
My Readings
Sanitizing
Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are
commonly used as a method for sanitizing in a restaurant; radiation rarely is.
The item to be sanitized must first be washed properly before it can be
properly sanitized. Some chemical sanitizers, such as chlorine and iodine,
react with food and soil and so will be less effective on a surface that has not
been properly cleaned.
Sanitizing Methods
1. Heat. There are three methods of using heat to sanitize surfaces – steam,
hot water, and hot air. Hot water is the most common method used in
restaurants. If hot water is used in the third compartment of a three-
compartment sink, it must be at least 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.
• Contact time -- In order for the sanitizer to kill harmful microorganisms, the
cleaned item must be in contact with the sanitizer (either heat or approved
chemical) for the recommended length of time.
Sanitizer Testing
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Every restaurant must have the appropriate testing kit to measure chemical
sanitizer concentrations. To accurately test the strength of a sanitizing solution,
one must first determine which chemical is being used - chlorine, iodine, or
quaternary ammonium. Test kits are not interchangeable so check with your
chemical supplier to be certain that you are using the correct kit. The appropriate
test kit must then be used throughout the day to measure chemical sanitizer
concentrations.
Advantages and Disadvantages of Different Chemical Sanitizers
Chemical Concentration Contact time Advantage Disadvantage
Chlorine 50 ppm in 7 seconds Effective on a Corrosive,
water wide variety of irritating to the
between 75 bacteria; skin,
and 100 f highly effectiveness
effective; not decreasing pH
affected by of solution;
hard water; deteriorates
generally during storage
inexpensive and when
exposed to
light; dissipates
rapidly; loses
activity in the
presence of
organic matter
Iodine 12.5 – ppm in 30 seconds Forms brown Effectiveness
water that is color that decreases
at least 75 f indicate greatly with an
strength; not increase in pH
affected by (most active at
hard water; pH 3.0; very low
less irritating acting at pH
to the skin 7.0); should not
than is be used in
chlorine; and water that is at
activity not 120 f or hotter;
lost rapidly in and might
the presence discolor
of organic equipment and
matter. surfaces.
Quarternary U to 200 ppm 30 seconds Nontoxic, Slow
ammonium in water that odorless, destruction of
compounds is at least 75 f colorless, non- some
irritating; microorganisms;
stable to heat not compatible
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and relatively with some
stable in the detergents and
presence of hard water
organic
matter; active
over a wide
pH range
My Learning Task
Put a check (√) mark if the statement is correct and an (X) mark if incorrect. Write
your answer on a separate sheet of paper.
1. Utensils need to be thoroughly washed in cold soapy water.
2. Follow the instructions on the sanitizer’s container carefully.
3. All utensils must then be thoroughly dried before they are re-used.
4. Cleaning will remove most of the dangerous bacteria present in the utensils.
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5. Chemical sanitizer or very hot water were used in absence of dishwasher.
My Readings
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 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 ½ cup white vinegar and 1 tsp. dish
soap. Dip your mop into the bucket, wring the mop out and wipe across your
kitchen floors. The diluted vinegar solution makes it safe for any kitchen floor
surface while still strong enough to clean and disinfect. The dish soap assists in
cutting through any food residue that may be on the kitchen floor. Let your floor
air dry after cleaning.
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3. Make an all-purpose cleaner in a spray bottle. Combine 3 cups warm water with
½ cup white vinegar and 1 tsp. dish soap.
4. Spray this solution onto kitchen surfaces and wipe off with a damp cleaning rag.
This works well on any type of kitchen surface including cabinetry, sinks, tables,
counters and any other area that requires cleaning.
5. Fill a few bowls with about ½ cup each of baking soda. Place these around your
kitchen to absorb odor and keep the kitchen smelling fresh. Open windows to let
fresh air circulate, which is especially useful when cooking strong-smelling foods.
My Learning Task
Arrange the following steps chronologically. Use A for the first step, B for second
and so on. Write your answer on a separate sheet of paper.
1. Prepare diluted vinegar solution in a bucket. Dip your mop into the bucket,
wring the mop out and wipe across your kitchen floors.
2. Spray all-purpose cleaner onto kitchen surfaces and wipe off with a damp
cleaning rag.
3. Collect loose dust by sweeping the kitchen floor daily with a broom or static
sweeper and wiping down surfaces with a cleaning rag.
4. Fill a few bowls with about ½ cup each of baking soda. Place these around your
kitchen to absorb odor and keep the kitchen smelling fresh.
5. Make an all-purpose cleaner in a spray bottle
Day 4
Perform your Learning Achievement
E.My Learning Achievement
Clean your kitchen premises in your home. Follow the instruction in your day 3 on
how to clean kitchen premises. You may record or take a video while you are
performing the task. You may send it through messenger, gmail or you may save it
through USB
You will be scored based in the rubrics
F. MY FAITH-LIFE CONNECTION
Direction: Write an essay about the following process question.
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9. As a St. Michaelian, How can this verse may help you or guide you in your
daily life?
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