GROUP MEMBERS: Date: February 26, 2020

CHAPTER II

REVIEW OF RELATED LITERATURE

According to this chapter, it contains a collection of references used by

the researchers as basis for this study. And researchers of a similar topic and past
studies are included that can help the outcome of this study. It also includes the
theoretical and conceptual frameworks of the study and the operational
definition of terms.

BEHAVIOR PROBLEM

Student lack discipline when using the kitchen laboratories. They are
sometimes unable to safely use and unable to care efficiently for the facilities
and equipment related to food preparation and dining. In this chapter, we
should be able to answer the following questions: Why is kitchen safety
essential? What are the methods of accident prevention from cuts, burns, fires,
falls, shock and poisoning. What are the proper clothing and personal care while
cooking? What are the general safety issues and proper hygiene, food sanitation
in the kitchen. This study gives readers to rethink different kitchen safety and
realize it’s importance. It briefly explains the relationship of discipline in
maintaining a clean and accident-free environment. The study will draw a
conclusion by summarizing the opinions and influencing of discipline upon school
environment and students’ learnings.

DISCIPLINE:

This study will create good practice of students by having better

understanding of the proper use and care of cooking tools and equipment.
Students will learn the proper use of kitchen laboratories and prevent accidents,
proper cooking techniques, serving the food with better procedure to prevent
food borne illnesses while maintaining the hygienic environment. It is important
that students conduct a responsible manner at all times in the kitchen. The study
employed a research survey design in which questionnaire was the main
instruments of data collection in addition to observations, interview guide and
document review. The findings will show that effective kitchen discipline should
be encourage in students to have a clean, healthy, safe and efficient cooking.
DEFINITION OF TERMS:
  Utensils- is a tool you can hold in your hand and use around the house. In the
kitchen, common utensils are the knives, forks, and spoons that we hold in our
hands and use to eat.

 Appliances/ equipments- a home appliance used in preparing food like coffee

maker, ovens, stoves, toaster, kettle, blender, grilling equipments and others.

 Measuring device- a kitchen utensil or weighing scale used primarily

to measure the volume of liquid or bulk solid cooking ingredients such as flour
and sugar

 Food storage- is the process in which both cooked and raw materials
are stored in appropriate conditions for future use without any entry or
multiplication of microorganisms

 Clothing- These are something you wear or remove to protect you and the food
during preparations

 Sanitation- refers to important steps we should take to prevent disease and thus
promote our health. They include: Thoroughly cleaning the kitchen and
appliances with bleach products. Refrigerating or freezing all leftovers.

 Accident- These includes spill, breakage, cut, burns, cleaning chemicals

contracted to eyes

 Emergency- a situation needing an immediate response in order to keep the

students/ environment safe. This may include procedures, first aids, calling
emergency hotline

 Food Poison- an illness caused by bacteria or other toxins in food, typically with
vomiting and diarrhea.

 Fires- a kitchen is the source of many fire hazards because the kitchen is where
heat, electricity, water, and grease come together. The most common type
of kitchen fire is the grease fire

 Burns- is a type of injury to skin, or other tissues, caused by heat, cold,

electricity, chemicals, friction, or radiation. Most burns are due to heat from hot
liquids, solids, or fire. Among women in some areas, risk is related to use of
open cooking fires or unsafe cook stoves.
CONCEPTUAL FRAMEWORKS

INPUT PROCESS OUTPUT

 Observations of  Brainstorming  Discipline by
the student’s good practice in
behavior  Formulate plan kitchen and