QUESTIONING TOOL

Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. What is the importance of Food Preservation?
2. What is Food spoilage and what are its causes?
3. Differentiate jam, jelly, marmalade.
Safety Questions
4. What is the importance of wearing PPE?
5. What is the importance of observing sanitation in Cooking?
6. What are the possible hazards in the kitchen?
7. Give the safety procedures in the kitchen area.
Contingency Questions
8. If in case of emergency situations, what is the SOP?
9. What procedures do you observe of the maintenance of the
equipment?
Job Role/Environment Questions
10. What is the importance of waste segregation and disposal?
11. What are the classifications of waste material produce in the
kitchen laboratory?
12. Being a trainee, how would you promote/practice proper
waste management?
Rules and Regulations
13. Site some workplace requirements in a kitchen laboratory.
14. What is the difference between HACCP and GMP?
15. What is the importance of proper cleaning and sanitation of
equipment, workplace and utensils?
16. What is OHS Regulations?
The candidate’s underpinning Satisfactory  Not
knowledge was: Satisfactory
MODEL ANSWER:

1. Importance of Food Preservation

 Food can be stored easily.

 It will save the food from spoiling.
 Food preservation decreases the wastage of food. Excess foods which
would have otherwise been wasted, when processed and preserved add
to the existing supplies, thus also decreasing the wastage of food.
 Shelf life of food product is increased.
 Food preservation decreases dietary inadequacies. Variety in diet is
brought about with the help of preserved foods. For example, some
Middle-East countries do not grow any vegetables due to arid soil
conditions, this shortcoming is overcome through the import of fresh
and preserved fruits and vegetables.
 It will provide steady supply of food products throughout the year.
 It will generate income for us and for the community
 It has the potential of becoming a big industry.
 It is important from the standpoint of palatability or aesthetic quality,
nutrition, sanitation, economy and convenience.
2. What is Food Spoilage and its causes?

Food spoilage can be defined as a disagreeable change in a food's normal

state. Such changes can be detected by smell, taste, touch, or sight. These
changes are due to a number of reasons -- air and oxygen, moisture, light,
microbial growth, and temperature.
 Air and Oxygen. It can provide conditions that will enhance the
growth of microorganisms; it can cause damage to foods with the
help of enzymes; and it can cause oxidation.
 Moisture. Water is controlled in foods by:
o Microorganisms -- microorganisms need water to dissolve the
food they use. Water allows the food to get into bacterial, yeast
and mold cells where it is used for energy and growth. Water
also allows waste products to escape from the cells.
o Chemical Reactions -- the moisture in food also functions to
allow chemical reactions to occur between components in the
product.
 Light. Almost all foods are exposed to light from natural and/or
artificial sources. The exposure of foods to light can result in the
photodegradation (or spoilage) of these products. This
photodegradation usually occurs in food constituents, such as
 pigments, fats, proteins, and vitamins and results in discoloration,
off-flavor development, and vitamin losses.
 The light that is absorbed by the food can cause deteriorative
reactions of the food constituents. In most solid foods, the light only
penetrates the outer layer of the product and photodegradation
occurs in this surface layer. Discoloration on the surface of foods
can certainly affect consumer acceptance of these products.
 Microbial Growth. The general sources of food spoilage
microorganisms are the air, soil, sewage, and animal wastes. Some
microorganisms that are naturally present on the surface of foods
grown in the ground can also cause food spoilage. Bacteria from the
animal's internal organs, skin, and/or feet can contaminate meat
and fish. Meat is rapidly contaminated when it is ground for
hamburger or sausage because the bacteria normally present on the
outside of the meat move into the chopped meat where there are
many air pockets and rich supply of moisture. Fish tissues are
contaminated more readily than meat because they are more delicate
and so more easily penetrated.
 Temperature. When temperatures are not properly controlled, food
can spoil. For example, for every 18°F rise in temperature within the
moderate temperature range where most food is handled (50°F to
100°F), the rate of chemical reaction is approximately doubled. As a
result, excessive heat will increase the rate of natural food enzyme
reactions and the reactions of other food constituents. As a result,
protein will breakdown or denature; emulsions will break; some
vitamins will be destroyed; moisture will be lost and foods will dry
out; and the color, flavor and odor of some products may be affected

Exposing foods to uncontrolled cold temperatures will also cause

physical spoilage. Fruits and vegetables that accidentally freeze and
thaw have their texture and appearance affected. Skins and surfaces
of these products will often crack, leaving them more susceptible to
microbial contamination. Some foods that become frozen may also
be adversely affected. For example, if mayonnaise freezes, the
emulsion will break and the components will separate.
o Spoilage is caused in many foods by temperatures that are not
extreme. Cold damage of several fruits and vegetables can
occur at common refrigerator temperatures (35-40°F). Defects
in produce exposed to cold temperatures include the
development of off-colors, surface pitting and a variety of
decays. Uncut, fresh fruits and vegetables such as bananas,
lemons, squash and tomatoes are products that should be
held at temperatures no colder than 50°F for best quality.
3. Differentiate Jam, Jelly & Marmalade
  Marmalade is a clear, jelly-like mixture in which shreds or thin
slices of fruits or peel are suspended.
 Jam Is made by boiling fruit with pulp and sugar until thick
 Jelly These are prepared by extracting the juice from boiled fruits,
boiling it in sugar, cooking it in sugar, and cooking it to such
consistency that gelatinization takes place.

4. What is the importance of wearing PPE?

Personal Protective Equipment (PPE) is any device designed to be

worn or held by an individual for protection against one or more hazards.
The type of PPE needed varies depending on the hazards of the work being
performed.

Important uses of PPE

 Reduces risk of accident and illness

 Minimizes future medical costs
 Creates a safer working environment

5. What is the importance of observing sanitation in Cooking?

The preparation of food includes the responsibility and concern for the
health of others. A cooked food is eventually to be eaten and so it should not
only please the palate and stretch the purse but should keep people well after
the food is eaten. Therefore some considerations must be given here for the
safe preparation and delivery of food so that the public health is not
endangered. It needs clean garments, hand and work habits.

6. What are the possible hazards in the kitchen?

 Rinsing Raw Meat and Poultry. “Sometimes you may buy a chicken, and
it has salmonella. If you cook it thoroughly, it would kill it,” Cliver says.
“Washing it might spread the salmonella around.”
 A Greasy Range Hood and Filter. “just the kind of thing that can start a
grease fire.”
 Radon Gas. Radon is a radioactive gas generated in rock soil that causes
lung cancer—and sometimes collects in homes. The EPA says that radon
is often found in water (people using wells rather than municipal water
systems are at a higher risk), and is released when the water is agitated,
as when washing dishes.
 No Fire Extinguisher. .
 Dirty Sponges.
  Carbon Monoxide (CO). CO is another invisible, odorless gas that could
be hanging around in your kitchen. The EPA says at moderate levels it
causes headaches, dizziness, nausea, and fainting—and at high levels it
can be fatal. The gas is emitted anytime combustion appliances (such as
gas stoves) are used, but dangerous levels occur only when these
appliances are misused or misadjusted.
 Mold. The EPA says that mold exposure can cause allergies, asthma, and
other respiratory problems. Mold grows in areas where moisture
accumulates, such as near leaky plumbing (check under your kitchen
sink).
 Overloaded Circuits.
 Bad Storage Habits in the Refrigerator.
 Leaving High Heat Unattended

7. Safety procedures in the kitchen area

 Wear comfortable garment so you will not feel unnecessarily warm. No part
of your attire should interfere with your arm movement while you are
cooking.
 Do not lift heavy kettles with a moist towel
 Keep kitchen floor dry
 Keep the handles of the saucepan away from the edge of the stove.
 Do keep knives in the sheathe; in the cabinet to see to it that knives are
not mixed with other utensils.
 Do wear shoes that will not make you slide. When using an electric stove
always wear shoes or slippers to protect you from being grounded.
 Do not run or use the rapid steps especially when you are carrying a heavy
pan that has hot foods.
8. What is the SOP during emergency situations?
An emergency procedures is a plan of action to be used in the event of an
emergency, for instance, a fire. Common emergency procedures:

 Leave the building immediately by the nearest exit.

 Dial emergency services. (The number is dependent upon location)
 Observe recovery position to be used when a person is unconscious.
 Apply First Aid. This is the provision of initial care for an illness or injury.
It is usually performed by a lay person to a sick or injured patient until
medical treatment can be accessed. The ABC ‘s of First Aid, which focus
on critical life-saving intervention, must be rendered before treatment of
less serious injuries. ABC stand for airway, breathing and circulation. 3B
‗s stands for breathing, bleeding and bones.
9. What procedures do you observe of the maintenance of the equipment?
Regular maintenance activities should be in conformity with the manufacturer‘s
specification. Below is the usual maintenance procedure done with
equipment/machines:
 Tighten all electrical connections. Check the switch, plugs and cords of
electrically-powered equipment
 Check the parts of machines /equipment to determine if there are defects,
wear and tear, cracks, leaks, rust or corrosion
 Check if all parts are still present. Missing parts will cause the equipment
or machine to malfunction
 Clean, sanitize and store equipment according to manufacturer ‘s
specifications
 Check the condition of equipment if they are serviceable, repairable or
defective
 Apply lubricants/oil to parts that undergo corrosion and experience
friction

10. What is the importance of waste segregation and disposal?

 Keeps surrounding safe and clean
 Reduces wastes (Reduce, Re-use, recycle)
 Give extra money. Sell waste to junkshop
 Protects the environment
 Prevent possible diseases from filthy and improper disposal.
 Produce organic compost from left over foods
11. What are the classifications of waste material produce in the kitchen
laboratory?
 Liquid waste (washing of raw foods, blood of raw meat/fish etc)
 Solid waste material (entrails/viscera of fish, scrap of fruits & vegs, leftover
foods, plastic, packaging materials, etc.)

12. Being a trainee, how would you promote/practice proper waste

management?
As a trainee, I have a responsibility to practice proper waste management
at all times for safety and help to protect our environment. Since most of the
waste comes from kitchen household. Basically, we can practice the 3Rs,
Reduce, Re-use, if not eliminate at least reduce the waste. Waste management
will keep your household and kitchen clean, prevent possible disease and safe
foods. Waste segregation is not an option but a responsibility of everyone.

13. Site some workplace requirements in a kitchen laboratory.

  Workplace should be kept clean and organized so that no one trips or falls
over material left in aisles or other work areas
 All exits should be clearly marked and should be clear of any items that
might obstruct passage.
 Emergency lighting should be installed and maintained in stairwells that
are used to exit a facility.
 Frequent inspections of lighting should be performed to make certain all
areas are safely lighted.
 Combustible materials should be properly disposed.
 Food Processors must conform to hygienic standards.
 Jewelry and other small objects must be removed to prevent them from
falling into food, equipment, or container

14. What is the difference between HACCP and GMP?

Hazard Analysis Critical Control Point (HACCP) is a preventative food
quality management system which identifies, evaluates and controls the hazards
significant to food safety specific to a product.
GMP encompasses the observance of the HACCP, Occupational Health and
Safety (OHS), workplace requirements, sanitary standards, and the like. It also
covers operations in accordance with the regulatory and legislative requirements

15. What is the importance of proper cleaning and sanitation of equipment,

workplace and utensils?
 Remove dirt and/or food material that harbour microorganisms
 Eliminate bacteria
 Prevent contamination
 Extend shelf life
 Improve food safety
 Increase protection against financial loses
 Reduce risks of involvement in food poisoning
 Facilitate preventive maintenance

16. What is OHS Regulations?

To ensure safety, the following Occupational Safety and Health
Requirements must be accomplished:
 Develop, implement, monitor and comply to workplace policies and
programs on Loading and Unloading of Raw Materials/Products/Supplies
 Observe proper use of Personal Protective Equipment
 Observe proper use of safety devices
  Ensure all chemicals are properly labelled and accurate Safety Data Sheets
are provided
 Establish and implement an Emergency Response Plan

Inventory of Training Resources

Resources for presenting instruction

 Print Resources As per TR As per Remarks
Inventory
Module Complete
Manuals Complete
Books Complete
Handouts
 Non Print Resources As per TR As per Remarks
Inventory
Video Complete
Projector Complete
Complete

Resources for Skills practice of Competency #1 Processing Food by Sugar

Preservation
 Supplies and Materials As per TR As per Remarks
Inventory
A. Food Supplies Complete
 Fresh eggs 5 doz 5 doz Complete
 Fresh meat 10 kgs 10 kgs Complete
 Dressed poultry 10 pcs. 10 pcs. Complete
 Fresh fish (medium size) 20 kgs. 20 kgs. Complete
 Fresh fish (small) 20 kgs. 20 kgs. Complete
 Fresh fruits 10 kgs. 10 kgs. Complete
 Fresh vegetables 10 10 Complete
kgs. kgs.
 Curing ingredients for ham (good 1 set 1 set Complete
for 10 kgs.)
 Curing ingredients for 1 set 1 set Complete
tocino/longanisa (good for 10 kgs.)
 Salt (Pangasinan) 3 kg 3 kg Complete
 Refined sugar 1 sack 1 sack Complete
 Vinegar 3 gal 3 gal Complete
 All spice pickling solution 2 gal 2 gal Complete
 Citric acid 1 kg 1 kg Complete
 Sodium benzoate 1 kg 1 kg Complete
 Firming agent 1 kg 1 kg Complete
 Pineapple juice (unsweetened) 2 gal 2 gal Complete
 Active dry yeast 1 can 1 can Complete
 Mother vinegar 1 gal 1 gal Complete
B. Non-Food Complete
 PE plastic packaging materials 2 packs 2 packs Complete
 8 oz., 12 oz., round bottles w/ PVC 3 boxes 3 boxes Complete
caps
 Catsup bottles w/ plastic caps 3 boxes 3 boxes Complete
 Cap seals 2 packs 2 packs Complete
 Disinfectant/sanitizers 2 gals 2 gals Complete
 Bar soap/detergent 5 5 Complete
 Glue 1 btl. 1 btl. Complete
 Tags/labels 1 pack 1 pack Complete
 Corrugate cartons 10 10 Complete
 Firewood for smoked house 10 bundles 10 bundles Complete
Complete
 Equipment As per TR As per Remarks
Inventory
 Smoke house 1 1 Complete
 Chiller 1 1 Complete
 Refrigerator 1 1 Complete
 Freezer 1 1 Complete
 Stoves 5 5 Complete
 Jack lift 1 1 Complete
 Trolley 1 1 Complete
 Wheeler 1 1 Complete
 Poly/temperature sealer 1 1 Complete
 Cap sealer 1 1 Complete
 Pressure canner 1 1 Complete
 Pressure cooker 1 1 Complete
 Cap seal 1 1 Complete
 Oven 1 1 Complete
 Steam-jacketed kettle 2 2 Complete
 Smoking trays 5 5 Complete
 Meat grinder 1 1 Complete
 Stuffer/linker 1 1 Complete
 Silent cutter 1 1 Complete
 Brix refractometers (0-20o brix) 2 2 Complete
 Salinometer 1 1 Complete
 Electronic scales (0.1 gm capacity) 2 2 Complete
 Consistometer/viscosimeter 1 1 Complete
 Vacuum pack machine 1 1 Complete
 Laboratory scale cabinet drier or 1 1 Complete
forced draft oven
 Headspace gauge 1 1 Complete
 Tools As per TR As per Remarks
Inventory
 Weighing scales (10 kg. capacity) 5 5 Complete
 Dietetic scales (1 kg. capacity) 5 5 Complete
 Pairing knives 15 15 Complete
 Peelers 10 10 Complete
 Measuring spoons, sets 5 5 Complete
 Measuring cups (solid) 5 5 Complete
 Measuring cups (liquid) 5 5 Complete
  Clocks/timer 2 2 Complete
 Mixing bowls, stainless steel 15 15 Complete
 Hard plastic chopping boards 10 10 Complete
 Dial thermometers 5 5 Complete
 Osterizer 5 5 Complete
 Jar liter 5 5 Complete
 Food processor, set 1 1 Complete
 Wire baskets 5 5 Complete
 Casseroles stainless steel 15 15 Complete
 Saucepan, stainless steel 10 10 Complete
 Spoons, wooden 15 15 Complete
 Spoon, basting 10 10 Complete
 Paddles, wooden 4 4 Complete
 Food tongs 10 10 Complete
 Steamer 2 2 Complete
 Soaking container 5 5 Complete
 Fermented containers 5 5 Complete
 Utility trays 20 20 Complete
 Colanders, stainless steel 15 15 Complete

Note: In the remarks section, remarks may include for repair, for replenishment,
for reproduction, for maintenance etc.