What is this Module About?

Welcome to the world of Commercial Cooking!

This Module is an exploratory course that will explain the basic concepts in
cookery. It will discuss the career opportunities related to cookery. It will also
identify kitchen tools, equipment and paraphernalia and how it will be utilize
properly.

What will you Learn?

At the end of this module, you should be able to:

a) Explain basic concepts in cookery.

b) Discuss SWOT Analysis.
c) Identify kitchen tools and equipments.
d) Classify cleaning tools based on their uses.

1
 Table of Contents

Page

What is This Module About? ............................................................................... 1

What is This Lesson About? ................................................................................. 3
(Basic Consepts in Cookery)
What Do You Need To Know 1.1
Overview ........................................................................................................ 4
Cooking Terminologies .................................................................................. 5
Career Opportunities ...................................................................................... 6
SWOT Analysis ............................................................................................. 7
Self-Check 1.1 ................................................................................................ 8
What Do You Need To Know 1.2
Kitchen Utensils, Equipment & Paraphernalia ............................................... 9
Cooking Utensils ............................................................................................ 10
Equipment ...................................................................................................... 13
Self-Check 1.2 ............................................................................................... 15
What Do You Need To Know 1.3
Cleaning Tools & Equipment ......................................................................... 16
Sel-Check ....................................................................................................... 17
Post- Test ........................................................................................................ 18
What is This Lesson About?
(Cleaning and Sanitizing Utensils
What Do You Need To Know 2.1 ..................................................................... 19
Cleaning and Sanitizing ............................................................................... 20
Self-Check 2.1 ............................................................................................. 22
Cleaning and Sanitizing Utensils ............................................................... 22
Self-Check 2.2 ............................................................................................ 24
Post-Test ...................................................................................................... 25

2
 Basic Concepts
In Cookery

Day 1

What is this Lesson About?

The lesson explains basic concept in cookery and distinguish the relevance of the
course. Identify career opportunities in cookery. This also includes the formulating
business idea related with a career choice in cookery. Identify the appropriate use of
kitchen tools equipment and paraphernalia as well as the cleaning tools and
equipment based on their uses.

What will you Learn?

At the end of the lesson, you should be able to:
a) Explain basic concepts in cookery.
b) Discuss SWOT Analysis.
c) Identify kitchen tools and equipments.
d) Classify cleaning tools based on their uses.

What Do You Already Know?

Pre- Test
Let’s find out how much you already know. Read and understand the questions
below. Write the letter of your choice on a separate sheet of paper.

A B
_______1. Heat conducted by fire, hot
plate, griddle plate, pot/pan, or grill. A. Seasoning
_______2. Heat is conducted without
moisture that is by hot hair, hot meal, B. Poaching
radiation or hot fat.
_______3. To cook in liquid, usually a
small amount that is hot but not actually C. Conduction
bubbling.
______4. Foods are cooked very briefly
and generally dropped into boiling water D. Dry Heat Method
for just one or two minutes.
______5. Food involves adding spices to
food, often salt and pepper. E. Blanched

3
Read the following questions carefully and choose the best answer.

6. It is a special coating applied to the inside of some aluminium or steel pots and
pans.
a. Ceramic c. Plastic
b. Teflon d. Aluminium
7. The most popular material used for tools and equipment, but is more expensive.
a. Ceramic c. Stainless Steel
b. Teflon d. Aluminium
8. It is also called a vegetable strainer.
a. Baster c. Dredgers
b. Colander d. Flipper
9. Used to shake flour, salt, and pepper on meat, poultry, and fish.
a. Baster c. Dredgers
b. Colander d. Flipper
10. Used for mashing cooked potatoes, turnips, carrots or other soft cooked
vegetables.
a. Potato Masher c. Dredgers
b. Colander d. Flipper

What Do You Need to Know?

Read the Information Sheet 1.1 very well then find out how much you can
remember and how much you learned by doing Self-check 1.1.

Information Sheet 1.1

OVERVIEW
There are few things more satisfying on a cold day than a bowl of warm soup
and a perfectly made grilled cheese sandwich. Creating a dish from scratch isn't
difficult, but learning some basic cooking terms and techniques will allow you to
experiment and perfect your own soup and grilled cheese recipes.

While cooking terms change quite a bit from country to country, there are
several cooking styles and terms that is consistent across continents and is well
worth knowing. The basic act of cooking involves making raw food digestible, and
frequently utilizes some form of heat in cooking.

Cooking is generally understood to be the transfer of heat into food items to

render these more palatable, easier digestible and overall speaking, to improve their
bacteriological and tasteful aspects

COOKING TERMINOLOGIES
4
Heat Transfer
In order for food to be cooked, heat must be transferred from a heat source (such as a
gas flame or an electric element) to and through the food. Heat is transferred in three
ways: 
A. Conduction - Heat conducted by fire, hot plate, griddle plate, pot/pan, or grill.
B. Convection - Heat conducted by hot air, dry and wet steam, water, and oil, as in a
steamer or convection oven.
C. Radiation - Heat conducted by infrared heat or microwaves, as in a broiler,
salamander, or microwave oven.

Cooking Methodology
Cooking methods are classified as “moist heat” and “dry heat”.
A. Moist heat methods are those in which the heat is conducted to the food product
by water (including stock, sauces, etc) or by steam.
B. Dry heat methods are those in which the heat is conducted without moisture that
is by hot air, hot metal, radiation or hot fat.

Cooking Techniques
Common cooking techniques include the following:
A. Basting involves brushing meat with a marinade or sauce (or with juices from the
meat that are in the pan), often every 30 minutes (but the time varies depending on
the recipe), as it cooks to keep the meat moist.

B. Blanched foods are cooked very briefly and are generally dropped into boiling
water for just one to two minutes. Some foods are briefly blanched to remove the
skin (such as peaches or tomatoes).
C. Browning food generally involves cooking it until it is brown over relatively high
heat (medium to medium-high). For example, you might brown chicken before
adding it to chicken noodle soup. While browning generally refers to meat, it can
include other foods as well.
D. Marinating food involves soaking food in a liquid mixture, which can include oil,
citrus juice, spices, vinegar, and/or other ingredients, to enhance the flavour and
make it tender. The marinade ingredients will differ depending on the recipe and
desired taste. The time to marinate food can also vary quite a bit, from 30 minutes to
a few days, depending on the desired result.
E. Poaching food involves using water or another liquid to cook food gently. Liquid
is first heated to a simmer, and then ingredients are added. Poaching eggs or fish are
common uses for this technique.
F. To sauté food, you'd generally cook the food in oil over relatively high heat
(medium to medium-high). For example, this might involve saut`eing onions before
adding them to a soup.
G. Seasoning food involves adding spices to food, often salt and pepper. Examples
of other seasonings that might be included in a recipe are basil, thyme, and oregano.
H. To simmer food, first a liquid is heated--commonly water--close to a boil but not
enough to have bubbles rise up in the liquid (which would occur in boiling). Stirring
the food is important to avoid it sticking while simmering ingredients. A recipe
might call for simmering a soup for a specific amount of time.
I. Boiling means to cook the product fully submerged in liquid that is
bubbling rapidly and is greatly agitated. Boiling is generally reserved for
certain vegetables and starches. The high temperature would toughen the proteins
of meats, fish and eggs and the rapid bubbling breaks up delicate foods. 

5
J. Stewing is the slow cooking of food (simmering) in the smallest quantity of
water, stock or sauce in a pan with a tight fitting lid. The cooking temperature is
in the range of  120° C - 140° C for better uniformity in cooking, the food is always
cut up into small equal sizes and the liquid is always served together so as to provide
moisture and taste.

CAREER OPPORTUNITIES

Executive Chef - manages the kitchen staff, prepares work schedules, creates menus,
and computes food costs.

Banquet Chef- manages the kitchen staff in quantity food production for banquets,
conferences, and conventions.

Pastry Chef - responsible for baking breads, pastries, and desserts.

Food Production Manager - manages the production of quality food in large food
service operations.

Purchasing Manager- responsible for buying and inventory of all products used in a
restaurant or hotel.

Private Club and Resort Manager - manages all of the departments and all of the
employees in country clubs and private dining clubs.

Contract Food Service - food service opportunities within corporations.

Dietary Manager - nutrition-focused food service professional

Restaurant Owner - owns and manages and independent restaurant.

Restaurant Manager- manages restaurant for owner, schedules employees, works

with the Chef to promote quality food service that is professional and timely.

Catering Director - promotes and organizes banquets and catered events.

Food and Beverage Director - directs food and beverage service. Responsible for cost
analysis, training and quality control.

Dining Room Manager - manages all aspects of restaurant staffing.

Day 2
Sales for Restaurants and Hotels - sales and conventions.

Strength Weakness Opportunities Threats

Analysis

6
 SWOT stands for Strengths, Weaknesses, Opportunities, and Threats, and so a
SWOT Analysis is a technique for assessing these four aspects of your business.

You can use SWOT Analysis to make the most of what you've got, to your
organization's best advantage. And you can reduce the chances of failure, by
understanding what you're lacking, and eliminating hazards that would otherwise
catch you unawares.

Breaking Down the SWOT Analysis Process

SWOT Analysis Example:

How Much Have You Learned?

7
 Self- Check 1.1

In a separate paper, read and answer the following questions correctly. Write
TRUE if the statement is true and write FALSE if the statement is false and
write the word/s that makes the statement wrong.

1. Radiation is heat conducted by fire, hot plate, griddle plate, pot/pan, or

grill.
2. Stewing is the fast cooking of food in the smallest quantity of water, stock
or sauce in a pan with a tight fitting lid.
3. In order for food to be cooked, heat must be transformed from a heat source
to and through the food.
4. Moist heat methods are those in which the heat is conducted to the food
product by water or by steam.
5. Basting involves brushing meat with a marinade or sauce, often every 30
minutes as it cooks to keep the meat moist.
6. Marinating food involves washing food in a liquid mixture, which can
include oil, citrus juice, spices, vinegar, and/or other ingredients, to enhance
the flavor and make it tender.
7. Convection is heat conducted by hot air, dry and wet steam, water, and oil,
as in a steamer or convection oven.
8. To sauté food, you'd generally cook the food in water over relatively high
heat.
9. Browning food generally involves cooking it until it is brown over
relatively high heat.
10. Cooking is generally understood to be the transfer of heat into food items
to render these more palatable, easier digestible and overall speaking, to
improve their bacteriological and tasteful aspects.

Day 3

What Do You Need To Know?

Read the Information Sheet 1.2 very well then find out how much you can
remember and how much you learned by doing Self-check 1.2.

Information Sheet 1.2

KITCHEN TOOLS, EQUIPMENT AND PARAPHERNALIA

8
 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, 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.

1. Aluminum is the best for all-around use. It is the most popular, lightweight,
attractive and less expensive. It requires care to keep it shiny and clean. Much more,
it gives even heat distribution no matter what heat temperature you have. It is
available in sheet or cast aluminum. Since it is a soft metal, the lighter gauges will
dent and scratch easily, making the utensil unusable. Aluminum turns dark when
used with alkalis, such as potatoes, beets, carrots and other vegetables. Acid
vegetables like tomatoes will brighten it.
2. Stainless Steel is the most popular material used for tools and equipment, but is
more expensive. It is easier to clean and shine and will not wear out as soon as
aluminium. Choose those with copper, aluminium or laminated steel bottoms to
spread heat and keep the pot from getting heat dark spots. Stainless steel utensils
maybe bought in many gauges, from light to heavy.
3. Glass is good for baking but not practical on top or surface cooking. Great care is
needed to make sure for long shelf life.
4. Cast Iron is sturdy but must be kept seasoned to avoid rust. Salad oil with no salt
or shortening can be rub inside and out and dry. Wash with soap (not detergent)
before using.
5. Ceramic and heat-proof glass is used especially for baking dishes, casseroles, and
measuring cups. Glass and ceramic conduct the heat slowly and evenly. Many of
these baking dishes are decorated and can go from stove or oven to the dining table.
6. Teflon is a special coating applied to the inside of some aluminium or steel pots
and pans. It helps food from not sticking to the pan. It is easier to wash and clean,
however, take care not to scratch the Teflon coating with sharp instrument such as
knife or fork. Use wooden or plastic spatula to turn or mix food inside.
7. 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.

Cooking Utensils List That Every Kitchen Needs

1. A baster is handy for 2. Cans, bottles, cartoons

returning some of the meat opener use to open a food
or poultry juices from the tin, preferably with a
pan, back to the food. smooth operation, and

9
Basting brushes can be
used for the same purpose,
but they are
also convenient for
buttering the tops of
breads and baked goods
after they come out of the
oven.
3. Colanders also called a
vegetable strainer are
essential
for various tasks from
cleaning vegetables to
straining pasta or tin
contents.
5. Dredgers is used to
shake flour, salt, and
pepper on
meat, poultry, and fish.
7. Emery
boards/sharpening steel is
used to sharpen
long knives.
9. Funnels is used to fill
jars, made of various sizes
of stainless steel,
aluminium, or plastic.
11. Graters is used to grate,
shred, slice and separate
foods
such as carrots, cabbage
and cheese.
12. 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
comfortable gripand
turning knob.
4. Cutting Boards a
wooden or plastic board
where meats
and vegetables can be cut.
6. Double boiler is used
when temperatures must
be kept below boiling,
such as for egg sauces,
puddings, and to keep
foods warm without
overcooking.
8. Flipper is use for
turning hamburgers and
other
food items.
10. Garlic Press is a
kitchen tool which is
specifically designed for
the purpose of pulping
garlic for cooking.
12.Handy Poultry &
Roasting Tools make it
easier to lift a
hot roasted turkey from
the roaster to the serving
platter, without it falling
apart.
10
 roast or turkey.

13. Kitchen Shears are 14. Measuring Cups,

practical for opening food Spoons Measuring
packages, cutting tape or tools are among the
string to package foods most important items
orsimply to remove labels found in any kitchen,
or tags from items. Other since consistently good
cutting tools such as box cooking depends upon
cutters are just as handy, accurate
especially foropening measurements.
packages. Measuring tools
should be
standardized.
Measuring cups and
spoons are also in the
home kitchen.

Scales are used to weigh materials of bigger volumes. These are delicate and
precision instruments that must be handled carefully and are more dependable in
terms of accuracy.

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.
B. Measuring Cup for Liquid Ingredients - commonly made up of heat-proof glass
and transparent so that liquid can be seen. Quantity of measure of liquid ingredient
is different in a dry measuring cup.
C. Portion scales- used to weigh serving portions from one ounce to one pound.
D. Scoops or dippers – used to measure serving of soft foods, such as fillings, ice
cream, and mashed potato.

Spoons come in variety of sizes, shapes, materials and colors. These are used to
measure smaller quantities of ingredients called for in the recipe like:
1 tablespoon of butter or ¼ teaspoon of salt..
Household Scales are used to weigh large quantity of ingredients in kilos,
commonly in rice, flour, sugar, legumes or vegetables and meat up to 25 pounds.

15. Pasta Spoon or

Server is use to 16. Potato Masher used for
transfer a little mashing cooked potatoes,
or much cooked turnips, carrots or other soft
pasta to a waiting cooked vegetables.
plate, without mess.
Pasta spoons are best
used with spaghetti-
style or other Long

11
pasta noodles; you
can use a large
slotted serving
spoon for short
pastas.

17. Rotary eggbeater 18. Scraper is a rubber or

used for beating silicone tools to blend or
small amount scrape the food from the bowl;
of eggs or batter. metal, silicone or plastic
The beaters should egg turners or flippers.
be made up of
stainless steel, and
gear driven for ease
in rotating.

19. 21. Serving spoons is a utensil

20. Seafood Serving consisting of a small, shallow
Tools make the task bowl on a handle, used in
of cleaning seafood preparing, serving, or eating
and removing the food.
shell much easier.
For cooking seafood,
utensils will vary
depending on what
you are cooking.

22. Serving Tongs

enables you to more 23. Soup Ladle is used for
easily grab and serving soup or stews, but can
transfer larger food also be used for gravy, dessert
items, poultry or sauces or other foods. A
meat portions to a soup ladle also works well to
serving platter, to a remove or skim off fat from
hot skillet or deep soups and stews.
fryer, or to a plate.
It gives you a better
grip and the longer
the tongs, the
better especially
when used with a
deep fryer, a large
stock pot or at the
barbecue.

24. Spoons are solid, 26. Two-tine fork is used to h

slotted, or 25. Temperature Scales is
perforated. Made of used to measure heat
stainless steel or intensity. Different
plastic, the solid ones thermometers are used for
are used to different purposes in food
spoon liquids over preparation – for meat, candy
foods and to lift or deep-fat frying. Other small
foods, including the thermometers are hanged or
liquid out of the pot. stand in
ovens or refrigerators to check
meats while
slicing, and to turn solid piece
meat while
browning or cooking Made
stainless steel and with
heat-proof handle.

12
 the accuracy of the
equipment’s thermostat.

28. Whisks for Blending,

27. Vegetable peeler Mixing used for whipping
is used to scrape eggs or batter, and for
vegetables, such as blending gravies, sauces, and
carrots and potatoes soups. Thebeaters are made of
and to peel fruits. looped steel piano wires
The best ones which are twisted together to
aremade of stainless form the handle.
steel with sharp
double blade that
swivels.

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.

A. Refrigerators/Freezers are
necessary in preventing
bacterial infections from foods. Most
refrigerators have special
compartment for meat, fruits and
vegetables to keep the moisture
content of each type of food. Butter
compartment holds butter separately
to prevent food odors from spoiling
its flavor. Basically, refrigerator or
freezer is an insulated box, equipped
with refrigeration unit and a control
to maintain the proper inside
temperature for food storage.

13
 B.Auxiliary equipment like griddles,
tilting skillets, broilers/grills,
steamers, coffee makers, deep-fat
fryers, wok, crockery, cutting
equipment (meat slicer, food
choppers, grinders) mixers and
bowls,pots and pans are utilized most
commonly in big food establishments,
some with specialized uses and some
are optional.

B. Microwave Ovens have greatly

increased their use in the food
industry. Foods can be prepared
ahead of time, frozen or refrigerated
during the slack periods, and cooked
or heated quickly in microwave
ovens.

C. Blenders are used to chop, blend,

mix, whip, puree, grate, and liquefy
all kinds of food. A blender is a very
useful appliance. They vary in the
amount of power (voltage/wattage).
Others vary and do not do the same
jobs.
Day 4

How Much Have You Learned?

Self- Check 1.2

Direction: On the third column draw a star if the statement/s in column A match
with column B and if not write the correct word/s that best describe the statement/s
.
A B C
1. It is the most popular Aluminum
material used for tools and
equipment, but is more
expensive.

14
2. It is a greatly durable and Glass
cheap material of kitchen
utensils but may not last long.
3. An essential utensil for Colander
various tasks from cleaning
vegetables to straining pasta
or tin contents.
4. Used to level off ingredients Scraper
when measuring dry
ingredients.
5. Use for turning food items. Flipper

6. Commonly made up of Measuring Cup for

heatproof glass and Liquid
transparent so that liquid can Ingredients
be seen when measuring.
7. It make the task of cleaning Seafood Serving Tools
seafood and removing the
shell much easier.
8. Enables you to more easily Serving spoons
grab and transfer larger food
items, poultry or meat
portions to a serving platter, to
a hot skillet or deep fryer, or to
a plate.
9. Used for whipping eggs or Pastry blender
batter, and for blending
gravies, sauces, and soups.
10. Used to measure heat Temperature scales
intensity.

What Do You Need to Know?

Read the Information Sheet 1.3 very well then find out how muavh you can
remember and how much you learned by doing Self-check 1.3.
Information Sheet 1.3

CLEANING TOOLS AND EQUIPMENTS

Cleaning and Sanitizing

15
Cleaning and sanitizing procedures must be part of the standard operating
procedures that make up your food safety program. Improperly cleaned and
sanitized surfaces allow harmful microorganisms to be transferred from one food to
other foods.

Cleaning 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:
1. Detergents – Use detergents to routinely wash tableware, surfaces, and
equipment. Detergents can penetrate soil quickly and soften it. Examples include
dish washing detergent and automatic dishwasher detergents.
2. Solvent cleaners – Use periodically on surfaces where grease has burned on.
Solvent cleaners are often called degreasers.
3. Acid cleaners - Use periodically on mineral deposits and other soils that
detergents cannot remove. These cleaners are often used to remove scale in ware
washing machines and steam tables.
4. Abrasive cleaners - Use these cleaners to remove heavy accumulations of soil that
are difficult to remove with detergents. Some abrasive cleaners also disinfect. Clean
food-contact surfaces that are used to prepare potentially hazardous foods as needed
throughout the day but no less than every four hours. If they are not properly
cleaned, food that comes into contact with these surfaces could become
contaminated.

How Much Have You Learned?

Self- Check 1.3

Give three examples on each cleaning agents that you can found at home.

Detergents Solvent Cleaners

1. 1.
2. 2.
3. 3.
Acid Cleaners Abrasive Cleaners
1. 1.
2. 2.
3. 3.

How Do You Extend Learning?

16
On your notebook list down all the utensils and equipment you can find in your
kitchen. Identify the materials of your kitchen tools and equipment. Follow the
format below:

KITCHEN UTENSILS MATERIALS

1.
2.
3.
4.
5.

How Do You Apply What Have You Learned?

Create your own business plan using the SWOT Analysis and base on your chosen
career in Cookery.

How Well Did You Perform?

Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember it is
your learning at stake!
Relevance of the business Plan to - 20 points
chosen career
Use of SWOT Analysis appropriately - 30 points

TOTAL - 50 POINT

Post Test
1. It is a special coating applied to the inside of some aluminium or steel pots and
pans.
c. Ceramic c. Plastic
d. Teflon d. Aluminium
2. The most popular material used for tools and equipment, but is more expensive.
c. Ceramic c. Stainless Steel
d. Teflon d. Aluminium
3. It is also called a vegetable strainer.
c. Baster c. Dredgers
d. Colander d. Flipper
4. Used to shake flour, salt, and pepper on meat, poultry, and fish.
c. Baster c. Dredgers
d. Colander d. Flipper
5. Used for mashing cooked potatoes, turnips, carrots or other soft cooked
vegetables.
c. Potato Masher c. Dredgers

17
 d. Colander d. Flipper
6. Heat conducted by fire, hot plate, griddle plate, pot/pan, or grill.
a. Seasoning c. Conduction
b. Poaching d. Dry Heat Method
7. Heat is conducted without moisture that is by hot hair, hot meal, radiation or hot
fat.
a. Seasoning c. Conduction
b. Poaching d. Blanched
8. To cook in liquid, usually a small amount that is hot but not actually bubbling.
a. Seasoning c. Conduction
b. Poaching d. Blanched

9. Foods are cooked very briefly and generally dropped into boiling water for just
one or two minutes.
a. Seasoning c. Conduction
b. Poaching d. Blanched
10. Food involves adding spices to food, often salt and pepper.
Seasoning c. Conduction
b. Poaching d. Blanched

References:

http://learnhospitality101.blogspot.com/

https://study.com/academy/lesson/basic-cooking-terms-techniques.html
Cleaning and Sanitizing
Kitchen Utensils

Day 5

What is this Lesson About?

This lesson will tackle on how to maintain the kitchen utensils, equipment
and paraphernalia. It will teach you how to clean it properly and how to sanitize
according to the standard operating procedures. Cookery is not just about cooking or
how the food might taste but also how we handle the equipments we have used and
also how we manage to clean our working stations.

What will you Learn?

18
At the end of this module, you should be able to:
a) Recognize various types of chemicals that are appropriate for cleaning and
sanitizing kitchen tools and equipments.
b) Use cleaning tools, equipments and paraphernalia in accordance to the
standard operating procedure.

What Do You Already Know?

Pre- Test
A.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.
5. Chemical sanitiser or very hot water was used in absence of dishwasher.

B. Read the following questions carefully and choose the best answer.
6. The most common method used in the restaurant.
a. Steam b. Hot air c. Hot water 4. Heat
7. It is very effective at sanitizing if it has a hot wash and drying cycle.
a. Dishwasher b. Chemical sanitizers c. Hot water d. Steam
8. Every restaurant must have the appropriate testing kit to measure chemical
sanitizer concentrations.
a. Chemicals method b. Contact time c. Heat method d. Sanitizer testing
9. The following are example of chemicals approved sanitizer except;
a. Contact time b. Concentration c. Temperature d. Heat
10. Cleaned items must be exposed to these temperatures for at least __.
a. 30 seconds b. 1 minute c. 20 seconds d. 10 seconds.

What Do You Need to Know?

Read the Information Sheet 2.1 very well then find out how much you can
remember and how much you learned by doing Self-check 2.1.

Information Sheet 2.1

Cleaning and Sanitizing

19
 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.
2. Chemicals. Chemicals that are approved sanitizers are chlorine, iodine, and
quanternary ammonium. Different factors influence the effectiveness of chemical
sanitizers. The three factors that must be considered are:

 Concentration -- The presence of too little sanitizer will result in an inadequate

reduction of harmful microorganisms. Too much can be toxic.
 Temperature -- Generally chemical sanitizers work best in water that is between
55oF(13oC) and 120oF (49oC).
 Contact time -- In order for the sanitizer to kill harmful microorganisms, the
cleaned item must be in contact with the sanitizer (either heat or approved
chemical) for the recommended length of time.

Day 6

Sanitizer Testing
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 Advantage Disadvantage
Time

Chlorine 50 ppm in 7 Effective on a wide Corrosive, irritating to the

water between seconds variety of bacteria; skin, effectiveness decreases
75 and100 F highly effective; not with increasing pH of
affected by hard solution; deteriorates. During
water; generally storage and when exposed to
Inexpensive. light; dissipates rapidly; loses
activity in the presence of
organic matter.

20
 Effectiveness decreases greatly
Iodine 12.5-25 ppm in 30 Forms brown color that with an increase in pH (most
water that is at seconds indicates strength; not active at pH 3.0; very low
least 75oF affected by hard water; acting at pH 7.0); should not
less irritatingto the skin be used in water that is at
than is chlorine; and 120oF or hotter; and might
activity not lost rapidly discolor equipment and
in the presence of surfaces.
organic matter.

Quaternary U to 200 ppm 30 Nontoxic, odorless, Slow destruction of some

Ammonium in water that is seconds colorless, noncorrosive, microorganisms; not
Compounds at least 75oF nonirritating; stable to compatible with some
heat and relatively detergents and hard water.
stable in the presence of
organic matter; active
over a wide pH range.

How Much Have You Learned?

Self- Check 2.1

Complete the following table.

CHEMICAL ADVANTAGES DISADVANTAGES

Chlorine 1. 1.
2.
Iodine 1. 1.
2. 2.
Quaternary 1. 1.
Ammonium 2.
Compounds

Day 7

What Do You Need to Know?

Read the Information Sheet 2.2 very well then find out how much you can
remember and how much you learned by doing Self-check 2.2.

Information Sheet 2.2

21
 Cleaning and Sanitizing Utensils

There are three steps needed to effectively clean and sanitize utensils:
1. washing
2. sanitizing
3. drying
Utensils such as cutting boards, bowls and knives need to be thoroughly washed
in warm soapy water. After washing, the utensils should look clean and there should
be no food or anything else visible on them. Effective cleaning will remove most of
the dangerous bacteria present. Sanitizing will then kill any that might remain.
A dishwasher is very effective at sanitizing if it has a hot wash and drying cycle.
If you do not have a dishwasher, you will need to sanitize in a sink using a chemical
sanitiser or very hot water. If using a chemical sanitizer such as a sodium
hypochlorite– or quaternary ammonium–based solution, ensure that it can be safely
used for sanitizing eating, drinking and cooking utensils. Follow the instructions on
the container carefully, as different sanitizers work in different ways. If you are using
very hot water, take extra care to avoid being scalded. All utensils must then be
thoroughly dried before they are re-used. Air-drying is best but tea towels can be
used if they are clean.
If you are washing up at an event being held outdoors, make sure you have
access to plenty of hot water. If hot water is not available, disposable eating and
drinking utensils should be used and enough cooking utensils provided to last the
duration of the event so that washing up is not necessary.

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 1/2 cup white vinegar and 1 tsp. dish
soap. Dip your mop into the bucket, wring the mop out and wipe across your kitchen
floors. The diluted vinegar solution makes it safe for any kitchen floor surface while
still strong enough to clean and disinfect. The dish soap assists in cutting through

22
any food residue that may be on the kitchen floor. Let your floor air dry after
cleaning.

3. Make an all-purpose cleaner in a spray bottle. Combine 3 cups warm water with
1/2 cup white vinegar and 1 tsp. dish soap.

4. Spray this solution onto kitchen surfaces and wipe off with a damp cleaning rag.
This works well on any type of kitchen surface including cabinetry, sinks, tables,
counter sand any other area that requires cleaning.
4. Fill a few bowls with about 1/2 cup each of baking soda. Place these around your
kitchen to absorb odor and keep the kitchen smelling fresh. Open windows to let
fresh air circulate, which is especially useful when cooking strong-smelling foods.

How Much Have You Learned?

Self- Check 2.2

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 mop out and wipe across your kitchen floors diluted vinegar solution in a
bucket. Dip your mop into the bucket, wring the mop out and wipe across your
kitchen flors.

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 and wiping down surfaces with a
cleaning rag daily with a broom or statics weeper and wiping down surfaces with a
cleaning rag.

4. Fill a few bowls with about 1/2 cup each of baking soda. Place these around your
kitchen to absorb odor and keep the kitchen smelling fresh.
5. Make an all -purpose cleaner in a spray bottle.

Day 8

How Do You Extend Learning?

23
Make a video on how to perform properly the three steps on cleaning and sanitizing
kitchen utensils (washing, sanitizing and drying).

How Well Did You Perform?

Rubrics:
Accuracy (30 points) Score/Rate
Demonstrate and perform properly the
three steps on cleaning the utensils (30
points)

Demonstrate and perform properly the

two steps on cleaning the utensils (20
points)
Demonstrate and perform properly the
one step on cleaning the utensils (10
points)

Post- Test

A.Put a check (√) mark if the statement is correct and an (X) mark if incorrect.
Write your answer on a separate sheet of paper.
5. 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.
5. Chemical sanitiser or very hot water was used in absence of dishwasher.

B. Read the following questions carefully and choose the best answer.
6. The most common method used in the restaurant.
a. Steam b. Hot air c. Hot water 4. Heat
7. It is very effective at sanitizing if it has a hot wash and drying cycle.
a. Dishwasher b. Chemical sanitizers c. Hot water d. Steam
8. Every restaurant must have the appropriate testing kit to measure chemical
sanitizer concentrations.
a. Chemicals method b. Contact time c. Heat method d. Sanitizer testing
9. The following are example of chemicals approved sanitizer except;
a. Contact time b. Concentration c. Temperature d. Heat
10. Cleaned items must be exposed to these temperatures for at least __.
a. 30 seconds b. 1 minute c. 20 seconds d. 10 seconds.

24