K to 12 Basic Education Curriculum

Technology and Livelihood

Education 7
Learning Module

COMMERCIAL
COOKING
 Ms. Jo ann A. Dela Cruz
Author

TABLE OF CONTENTS

Page
Cover Page
………………………………………………….. i
Table of Contents
………………………………………………….. ii
Introduction …………………………………………………. iii
How to use this Module
…………………………………………………. iv

LESSON 1
The Use and Importance of Kitchen Tools and Equipment
………… 1

LESSON 2
Perform Mensuration and Calculation
………...10

LESSON 3
Interpret Kitchen Layout according to Specifications in the
Blueprint …..... 19

LESSON 4
Practice Occupational Health and Safety
………...25

LESSON 5
How to Maintain Kitchen Tools, Equipment and Workplace
……….. 34

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LESSON 6
Basic Principles of Fruits and Vegetable Cooking
……….. 42

LESSON 7
Basic Principles of Meat and Poultry Cookery
……….. 48

LESSON 8
Basic Principles of Fish and Seafoods Cookery
……….. 59

REFERENCES…………………………………………………………………….
65

INTRODUCTION
Welcome to another course of cookery! In this module, you
will be able to learn brand new things related to the kitchen world,
most especially preparation, safety, and procedures in making
quality food and delicacies.
They say that one can become a great chef when he is ready
to face all obstacles ahead of him, no matter how big or small
they are. You might experience spilled food, slippery floors or
even uncooked parts of your dish. But then again, these will not
equate to your definition as a chef, but as your steppingstones in
becoming the great chef you are destined to be. Furthermore, you
will gain encouragements along the way as we finish every lesson
with a quotation said by a great chef.
As we go along, I want you to relax and take things slowly.
We will surely get the hang of the 8 lessons pertinent to cookery.
Do not forget to have your things prepared as we start – making
things go smoothly.

iii
“A journey of a thousand miles start with a single step.” – Lao Tzu

Ms. Jo ann A. Dela Cruz

HOW TO USE THIS MODULE

This module utilizes all the essential concepts from the

Curriculum Guide prescribed by the Department of Education for
Cookery 7. Thus, all activities are aligned with the learning
objectives per lesson, as well as its performance standards. In the
same way, supplementary lessons (Lessons 6-8) were also added
for the learner to have a quick yet sufficient grasp of practical
knowledge and skills.
There are also provided exercises for each lesson in
order to gauge and boost learning. Specifically, it focuses on the
five common competencies that a Grade 7 Technology and
Livelihood Education (TLE) student should have:

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 1) knowledge of the use of tools, equipment, and
paraphernalia;
2) maintenance of tools, equipment, and paraphernalia;
3) performance of mensuration and calculation;
4) interpretation of technical drawings and plans; and
5) the practice of Occupational Health and Safety Procedures
(OHSP)

In this regard, extensive discussion of key concepts and

application of
takeaway are highly maximized per lesson. Later on, this can be
used for a career path in culinary arts.

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 LESSON 1
THE USE AND
IMPORTANCE OF
KITCHEN TOOLS AND
EQUIPMENT

LEARNING OUTCOMES
At the end of this lesson, you are expected to do the following:
LO 1. Utilize appropriate kitchen tools, equipment, and paraphernalia

1
LEARNING OUTCOME 1 – UTILIZING KITCHEN TOOLS, EQUIPMENT,
AND PARAPHERNALIA
Performance Standards
 Kitchen tools and equipment are identified based on their uses; and
 Kitchen tools and equipment are used in accordance to its function.

PRE-ACTIVITY 1
Directions: You might have already experienced using some kitchen tools
before, maybe helping your mother or tried cooking some things on your
own. Connect the description on Column A by drawing a line to its
corresponding name on Column B.

Column A Column B

1) It is used for cutting ingredients a. Chopping

Board
and cracking nuts.

2) It is used to separate liquid from b. Spatula

solid ingredients.

3) It is used to measure the mass of c. Kitchen

Shears
an ingredient.

4) It is used as a surface for foods d. Mass Scale

being cuts with knives.

5) It is used for lifting or flipping e. Strainer

ingredients.

PRE-ACTIVITY 2
Directions: Can you identify these kitchen tools and gadgets? Write the
corresponding name of each item.

2
 ________ ________ ________

INFORMATION 1.1
KITCHEN TOOLS AND EQUIPMENTS
As you are on your way on becoming a successful chef, you must first
discover the basic things to be used. The following are list of kitchen tools
and equipment that are commonly found in the kitchen:

Measuring Tools
1. Mass Scale Also known as weighing scale, it is
used to measure the mass of an
ingredient. It can be operated
manually or digitally.

2. Instant-read Thermometer It is used to measure the

temperature of food to know if it has
been cooked properly or being
stored at the right temperature.

3. Measuring Cups It is used to measure large amounts

of wet or dry ingredients.

3
 4. Measuring Spoons It is used to hold specific amounts of
dry and wet ingredients; varying in
size from a dash to 1 tablespoon or
15mL.

Cutting Tools
1. Chef’s Knife It is an all-purpose knife used for
chopping, slicing, and mincing.

2. Paring Knife It is used for peeling and paring

fruits and vegetables.

3. Tourné Knife It is used for fruits and vegetables,

like the paring knife.

4. Boning/Filleting Knife It is used to separate meat from the

bone; used to fillet fish.

4
5. Cleaver Known to Chinese chefs as bone
chopper, it is used to cut food with
bones such as pork ribs, beef, and
poultry.

6. Meat Slicer It is used to slice roasted meats,

ham, and other thick solid cuts of
meat.

7. Bread Knife It is used to slice or divide breads

and pastries.

8. Dinner Knife It is a knife used during meals.

9. Shears It is used for cutting, snipping, and

cracking nuts.

5
POINTS TO PONDER:
1. Have you come across with any of the tools given? Were you able to
use them?
2. How do you use these items with safety?
3. Did you try asking for assistance in using these tools?

Mixing, Straining, and Preparation Tools

1. Spatula It is a broad, flat, flexible scraper
with unsharpened edges used for
spreading or smoothing icings on
cakes, mixing ingredients, lifting,
flipping, and scraping bowls.

2. Whisk or Wire Whip It consists of loops of stainless-steel

wire fastened to a handle. It is used
to beat, fold, blend, and whip
ingredients.

3. Mixing Bowl It is used for storage, working

doughs, mixing dry ingredients,
mixing salads, organizing, and more.

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4. Strainer It is used to separate liquid from
solid ingredients, sift fine grains,
remove lumps, and rinse food.

5. Colander It is a bowl-shaped strainer with

holes. It used to drain food such as
pasta.

6. Drum Sieve or Tamis It is shaped somewhat like a snare

drum, with a low-walled cylindrical
frame, made of metal or wood that
supports a disc of fine metal, nylon
or cheesecloth mesh.

7. Cheese Cloth It is a loosely woven gauze-like

cotton cloth used primarily in
cheese making. It is used as
straining cloth.

8. Chinois Pronounced as shin-wahs, it is a

conical sieve with an extremely fine
mesh. It is usually used to strain
custards, purees, soups, and sauces,
making them very smooth; used
also for sifting powdered sugar.

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9. Food Mill It is used to grind, mash, puree, and
sieve soft food.

10. Grater It is used for cutting food into very

small pieces.

11. Potato Masher It is used to crush cooked food. From

the name itself, it helps in making
potatoes into puree.

12. Peeler It is a kitchen tool to remove just the

peel (skin) of a vegetable without
sacrificing the layer of the flesh of
the vegetable just below the skin.

13. Chopping Board It is used as a surface for foods

being cut with knives. A chopping
board can be made from wood,
plastic, glass, or stone.

8
 14. Can Opener It is used specifically to cut into
packaged tin cans. Some varieties
even include a bottle opener with it.

Most of these tools are very common in your regular kitchen set-up. Whether
we have seen these items used in some cooking TV shows or anywhere else,
they are very easy to use, if you handle them with care.
The next page comes with other equipment that can be used in food
preparation and cooking. Good luck, future chef!

Other Tools
1. Tongs It is used to flip things will frying or
grilling. Specifically, it is made to
grip and lift objects instead of
holding them directly with your
hands.

2. Funnel It is used to channel liquid or fine-

grained substances into containers
with a small opening.

LET’S SEE WHAT YOU LEARNED 1.1

Directions: Encircle the letter of the correct answer.

9
1. Which of the following would you use to scrape bowls and jars?
a. spatula c. Chef’s knife
b. rubber scraper d. wooden spoon

2. Select the best piece of equipment for measuring 2 cups of water.

a. measuring spoons c. liquid measuring cups
b. dry measuring cups d. teacup

3. Which cutting tool is best used for cutting ribs?

a. Chef’s knife c. dinner knife
b. cleaver d. paring knife

4. Which is most appropriate for draining pasta easily?

a. strainer c. colander
b. chinois d. mixing bowl

“COOKING WITH LOVE PROVIDES FOOD FOR THE SOUL.”

LESSON 2
PERFORM
MENSURATION
AND CALCULATION

10
LEARNING OUTCOMES
At the end of this lesson, you are expected to do the following:
LO 1. Carry out measurements and calculations in a required task; and
LO 2. Calculate cost of production.

LEARNING OUTCOME 1 – WEIGHTS AND MEASUREMENT

Performance Standards
 Numerical computations are self-checked and corrected for accuracy.
 Identified and converted systems of measurement according to recipe
requirements.
 Measured ingredients according to recipe requirement.

11
 INFORMATION 2.1
TABLES OF WEIGHTS AND MEASUREMENT
Different people may use the identical recipe for molded desserts, all of their
molded desserts could turn out differently because of different measuring
and mixing techniques. The following section presents some important
measuring equivalents, tables and conversions.

How To Measure Liquids

How to Measure Dry Ingredients

(Quick Conversions)

12
 Using Cups and Spoons

Oven Temperatures

MEASURING INGREDIENTS CORRECTLY

Accurate techniques in measuring are as important as the tools for
measuring. Therefore, always observe the following procedures:
 Rice and Flour - Fill the cup to overflowing, level-off with a spatula or
with a straight edged knife

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 Sifted flour - Most cake recipes call for sifted flour. In this case, sift
flour 2 or 3 times. Spoon into the cup overflowing, level off with a
spatula.
 Refined sugar - Sift sugar once to take out lumps, if any. Spoon into
cup and level off with a spatula. Do not pack or tap the sugar down.

 Brown sugar - Pack into cup just enough to hold its shape when
turned out off cup. Level off with a spatula before emptying.

 Level a measuring spoon with straight edge of

a knife to measure small amounts of salt,
pepper, leavening agents or solid fats.
 Measure liquid ingredients with a liquid
measuring cup (a glass or plastic cup with
graduated markings on the side). Place the
cup on a flat, level surface. Hold the cup firmly
and pour the desired amount or liquid into the
cup. Lean over and view the liquid at eye level
to make sure it is the proper amount.
 Check and calibrate timers/thermometers,
scales and other measuring devices according
to manufacturer’s manual before using
 Ingredients which measure by volume and by
weight demand standardized measuring tools
and equipment.
 Do not shake the dry measuring cup to level
off dry ingredients.
 It is easier to weigh fat, butter, margarine if
bought in pre-measured sticks. If fat does not

14
 come in pre-measured sticks, use a scale to
weigh the needed amount.
 Liquids should be poured into cup in desired
level. Cup should stand on a flat surface.
 Spring scales should be adjusted so that pointer is at zero (0). Place
pan, bowl, or piece of waxed paper on scale to hold ingredient to be
measured.
 When using balance scales, place the pan on the left-hand side of the
balance and the pan weight on the right-hand side. Add the required
weights to the right-hand side and adjust the beam on the bar so that
the total is the weight needed.

 Ranges, sometimes called stoves,

provide heat for cooking on top and
in the oven. The controls for range
heat must be accurate and easy to
operate. Tools and utensils needed
for cooking on the range and
workspace should be within easy
reach.
 Learn to match the size of pan to
the size of the unit and to select
the right amount of heat for the
cooking job to be done.
 In microwave cooking, time
schedules must be followed exactly
because every second is important.
The microwaves shut off
automatically when the door is
opened.
 Refrigerators are operated by
electricity. The unit that does the
cooling is underneath the box
behind the grill.
 Dishwashers are a great help if
food is rinsed from dishes before
stacking them. Follow the plan for
stacking as suggested in the
direction by manufacturer’s
manual.
 Mixers are the most useful
machines in commercial kitchens

15
 and even at home. It is good for
making salad dressings, sandwich
fillings, for sauces, mashing
potatoes, beat batter and eggs.
Attachments are also available to
chop, whip, squeeze out juice, and
make purees.
 Coffee makers mostly are
automatic, requiring only the
measurement of coffee and water.
 In preparing foods on the range or
in the fryer, heat is transferred by
conduction.

INFORMATION 2.2
INGREDIENT SUBSTITUTION
There might be times when you realized that the ingredient you were looking
for was not available in your home. Another worse case, it is not even
available in your country! For times like these, you might be asking: How can
I ever cook the food completely, when my ingredients are not even
complete?

My future chef, there is no need to worry! During these cases, substitution

happens. Innovations can always happen in order to aid us in cooking in the
kitchen while using the basic, yet essential ingredients to be the substitute to
what we need.

The following table gives substitutes that may be used to get a finished
product similar to the
original.
The following abbreviations are used:

tsp = teaspoon
Tbsp = tablespoon
oz = ounce
lb = pound

INGREDIENT STATED IN SUBSTITUTE

RECIPE

16
1 tbsp. all purpose flour
1 tbsp. cornstarch
1 cup cake flour, sifted
1 cup sugar, granulated
1 cup honey
1 ounce chocolate
1 square unsweetened chocolate
1 cup butter
1 cup coffee cream (20%)
1 cup heavy cream (40%)
1 cup whole milk
1 cup milk
1 cup buttermilk or sour milk
1 tsp. baking powder
1 tbsp. active dry yeast
1 whole egg
½ tbsp. cornstarch, potato starch, rice starch, or
arrowroot starch or 2 tsp. quick-cooking tapioca
2 tbsp. all-purpose flour
7/8 cup all-purpose flour, sifted
1 cup all-purpose sifted flour minus 2 tbsp.
1 1/3 cups brown sugar, lightly packed
1 ½ cups powdered sugar
1 ¼ cups sugar plus ½ cup liquid
3 tbsp. cocoa plus 1 tbsp. fat
3 tbsp. cocoa plus 1 tbsp. fat
1 cup margarine
7/8 to 1 cup hydrogenated fat plus ½ tsp. fat
7/8 cup lard plus ½ tsp. salt
7/8 cup rendered fat plus ½ tsp. salt
3 tbsp. butter plus about 7/8 cup milk
¼ cup butter plus about ¾ cup milk
1 cup reconstituted nonfat dry milk plus 2 ½ tsp.
butter or margarine
½ cup evaporated milk plus ½ cup water
½ cup sifted dry whole dry milk powder plus 7/8
cup water
3 tbsp. sifted nonfat dry milk powder plus 1 cup
water
6 tbsp. sifted nonfat dry milk crystals plus 1 cup
water
1 tbsp. vinegar or lemon juice plus enough sweet
milk to make 1 cup (let stand for 5 mins.)
1 ¾ tsps. cream of tartar plus 1 cup sweet milk
¼ tsp. baking soda plus ½ cup fully soured milk or
lemon juice used with sweet milk to make 1 cup
¼ tsp baking soda plus ¼ to ½ cup molasses
¼ tsp. baking soda plus 5/8 tsp. cream of tartar
1 package (7grams) dry yeast or 1 compressed
yeast cake
2 egg yolk or 3 tbsp. thawed frozen egg
2 ½ tbsp sifted dry whole egg powder plus 2 ½
tbsp. lukewarm water
17
1 egg yolk 1 1/3 tbsp. frozen egg yolk
2 tbsp. sifted dry egg yolk powder plus 2 tsp. water

1 egg white 2 tbsp. froxen egg whites

1 canned tomatoes
1 cup self-rising flour
2 tbsp. sifted dry egg white powder plus 2 tbsp.
water
About 1 1/3 cups fresh tomatoes simmered 10
mins.
1 cup all-purpose flour plus 1 tsp. baking powder
and ¼ tsp. salt

LEARNING OUTCOME 2 - CALCULATE COST OF PRODUCTION

Performance Standards
 Costs of production are computed according to standard procedure;
and
 Computed costs of production are reviewed and validated according to
enterprise production requirements.

INFORMATION 2.3
HOW TO CALCULATE MARKUP PERCENTAGE
Markup is the difference between how much an item costs you, and how
much you sell that item for – it’s your profit per item. Any person working in
business or retail will find the skill of being able to calculate markup
percentage very valuable.

Instructions:
1. Calculate your peso markup. This is done by subtracting your buying price
from your selling price.

Example
Selling price 15.00
Purchase cost/buying price - 10.00
Peso markup 5.00

2. Decide whether you want to calculate your percentage markup based on

cost or selling price. Once you choose which you will be using to calculate, it
is important you stick to the method you choose throughout all your
calculations, or you will end up with faulty data. If you decide to calculate
your percent markup based on cost, go on to Step 3. If you decide to
calculate your percent markup based on selling price, go on to Step 4.

18
3. Calculate percent markup based on cost. This is done by dividing the peso
markup by the cost.

Example
Peso markup 5.00
Purchase cost/buying price ÷10.00
Percentage mark up .5 or 50%

4. Calculate your percent markup based on selling price. This is done by

dividing the peso markup by the selling price.

Example
Peso markup 5.00
Selling price ÷15.00
Percentage mark up .33 or 33%

5. Make sure you consistently use either cost of the product or selling
price to find the percent markup on an item. Even though the cost,
selling price, and peso markup will always be the same, the percentage
markup will be drastically different depending on if you calculate it
using selling price or cost. Using selling price will give you a lower
percentage markup (assuming you are making a profit), while using
cost will give you a higher percentage markup.
LET’S SEE WHAT YOU LEARNED 2.1
The correct balance of ingredients will make the food taste good. To assess
what you learned in this lesson, demonstrate the correct measurement of the
given ingredients:
1) ¼ kg. flour
2) 320 ml. water
3) ½ cup fresh milk
4) 3 tbsp. butter
5) 7 oz. chocolate

LET’S SEE WHAT YOU LEARNED 2.2

Let’s stretch and try our Math skills in this markup percentage computation!
Answer the following problems using what you learned in Information 2.3.
1) A grocery store pays its wholesaler P40.00 for a certain ingredient, and
then sells it to another customer for P75.00. What is the markup rate?
Solution:

19
 Answer: The markup rate is ___________.

2) Cream cheese sells for P125.00 in supermarkets, and costs P100.00 in

the local markets. Find the additional price increase (markup rate).

Solution:

Answer: The markup rate is ___________.

“NO ONE IS BORN A GREAT COOK, ONE LEARNS BY DOING IT.”

Julia Child

LESSON 3
INTERPRET KITCHEN
LAYOUT ACCORDING TO
SPECIFICATIONS IN THE
BLUEPRINT

20
LEARNING OUTCOMES
At the end of this lesson, you are expected to do the following:
LO 1. Read and interpret kitchen plans; and
LO 2. Prepare a kitchen layout.

LEARNING OUTCOME 1 – READING AND INTERPRETING KITCHEN

PLANS
Performance Standards
 Read and interpreted architectural kitchen symbols and layout
 Determined parts and functions of a kitchen layout

PRE-ACTIVITY 3

21
Directions: Answer the following questions based on your experiences.
1) Where should the kitchen be best placed in a house? (Front, back, side)
2) How would you like your dream kitchen to be designed?

INFORMATION 3.1
THE BASIC KITCHEN LAYOUT
Understanding the basic principles of kitchen layout will help take
much of the mystery out of the design process. One of the most basic layout
principles is the work triangle. The work triangle is an imaginary line drawn
from each of the three primary work stations in the kitchen - the food
storage, preparation/cooking, and clean-up stations. By drawing these lines,
you can assess the distance required to move to and from each area and
thus determine how well the traffic will flow. To help avoid traffic flow
problems, work triangles should have a perimeter that measures less than 26
feet.

The three primary kitchen workstations which create the work triangle are:

1. THE FOOD STORAGE - Your refrigerator

and pantry are the major items here. Cabinetry
like Lazy Susan or swing-out pantry units add
function and convenience. Options like wine
racks, spice racks, and roll-out trays help to
organize your groceries.

2. THE PREPARATION/COOKING - Your range,

oven, microwave, and smaller appliances are
found in this area. Counter space is important
in this section. Conserve space by moving
appliances off the counter with appliance
garage cabinets and space-saving ideas like
towel rods and pot lid racks.

3. THE CLEAN-UP - Everyone's least favorite

activity is one of the kitchen's most important -
clean-up. This area is home to the sink, waste
disposal, and dishwasher. Cabinetry for this
station is designed to organize the trash bin
cabinet and roll-out tray baskets for storage
convenience
INFORMATION 3.2
22
 KITCHEN FLOOR PLAN SYMBOLS
In Information 3.1, we discussed the different kitchen layouts that
everyone of us can us and apply. For this section, let us know and
differentiate the various kitchen floor plan symbols that we can use later. You
might be able to make your own kitchen plan after this!

The diagram below shows the symbols used in making kitchen floor
plans.

23
 INFORMATION 3.3
DETERMINING THE KITCHEN’S LAYOUT
Information 3.2 has shown us the symbols needed in order to make
and interpret kitchen layouts. For this section, we are going to maximize our
knowledge of the work triangle by knowing the right and suitable kitchen
layout for our place. The functions of each workstation, together with each
layout’s advantages, will be clearly identified.

24
 The kitchen layout is the shape that is made by the arrangement of
the countertop, major appliances and storage areas. This floor plan creates
the kitchen's work triangle - the path that you make when moving from the
refrigerator, to the sink, to the range to prepare a meal. When designing
your new kitchen and choosing the best cabinetry solutions for your home,
one of the first considerations is the overall layout of the kitchen.

1) L-shaped Kitchen - natural work

triangle is created from continuous
counter space and workstations on two
adjacent walls. The benefit of this
kitchen floor plan is that it not only
provides the cook with an efficient work
area, but it typically opens to a nearby
room, making it easy for the cook to
interact with guests.

2) U-shaped Kitchen - is the most

versatile layout for kitchens large and
small because the layout offers
continuous countertops and ample
storage, which surround the cook on
three sides. In larger kitchens, this floor
plan is spacious enough to be divided
into multiple workstations for cooks to
easily prepare a meal together without
getting in each other's way.

3) G-shaped Kitchen - a version of the U-

shaped kitchen layout, with the same
amount of counter space and storage
options that surround the cook on three
sides. However, the difference with the
G-shaped kitchen floor plan is the
peninsula or partial fourth wall of
additional cabinets.

4) Single-Wall Kitchen (or Straight

Kitchen) - The single-wall kitchen floor
plan is ideal for smaller homes. The work
triangle in this kitchen layout is less like a

25
 triangle and more of a work line with all
three kitchen zones along one wall.

5) Galley Kitchen (Corridor Kitchen or

Double Wall Kitchen) - The galley kitchen
layout has a workspace large enough for
one cook. In this kitchen floor plan, the
workstations face each other on parallel
walls, creating a small work triangle.

LEARNING OUTCOME 2 – PREPARING A KITCHEN LAYOUT

Performance Standards
 Sign, symbols, and data are identified according to job specifications.
 Sign, symbols and data are determined according to classification or as
appropriate in drawing.

LET’S SEE WHAT YOU LEARNED 3.1

Directions: Draw the symbol of the following:
1) Stove

2) Refrigerator

3) Free-standing Sink

4) Microwave

5) Toilet

LET’S SEE WHAT YOU LEARNED 3.2

Directions: Using what you have learned in this lesson, you are now able to
plan for your dream kitchen! Create a simple kitchen layout that suits your
perspective and considers the different advantages and disadvantages. Make
full use of the symbols for different items.

26
“Cooking is like making love, you do it well, or you do not do it at
all.”
- Harriet Von Horne

LESSON 4
PRACTICE
OCCUPATIONAL
HEALTH AND SAFETY

27
LEARNING OUTCOMES
At the end of this lesson, you are expected to do the following:
LO 1. Identify hazards and risks; and
LO 2. Control hazards and risks

LEARNING OUTCOME 1 – IDENTIFYING HAZARDS AND RISKS

Performance Standards
 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
identified to minimize or eliminate risk to co-workers, workplace and
environment in accordance with organization procedures.

28
  Contingency measures during workplace accidents, fire and other
emergencies are recognized and established in accordance with
organization procedures.

PRE-ACTIVITY 3
Directions: Write T if the statement is correct, and F is the statement is
wrong.
_____ 1) Having an emergency exit within the house is a must.
_____ 2) It is okay to leave the oven unattended for a long period of time.
_____ 3) There should be a container for glassware objects.

INFORMATION 4.1
OCCUPATIONAL SAFETY AND HEALTH STANDARDS
As future chef, it is also our responsibility to take care of ourselves
while performing our duties and responsibilities inside the kitchen. Because
of this situation, the Occupational Safety and Health Standards
(OSHS) was formulated in 1978 to safeguard the worker’s social and
economic well-being as well as his physical safety and health.

Yes, the safety of our workplace and workforce is always important! We

must make sure that working will not give any problems to us, but rather, will
provide us with the needs for our passion.

DIFFERENCE BETWEEN HAZARDS AND RISKS

A lot of people would sometimes misuse the two terms above. What is
the exact difference of the two?

A hazard is something that can cause harm, e.g. knife, electricity, leaving
high heat unattended, mold, improper storage, etc.

A risk is the chance, high or low, that any hazard will cause somebody harm.

INFORMATION 1.2

Running a business or a big food service establishment is a demanding job.

Consider the following responsibilities if you are a worker or an owner of such
business:

29
 • Protect your property from fire;
• Protect your property from natural hazards;
• Protect your property from crime;
• Protect your staff and visitors from accidents;
• Know the legislation that may affect your business.

Most kitchen fires occur in kitchen ranges, boilers or deep-fat fryers and can
often be traced back to poor cleaning regimes.

4.1.1. Protecting Property from Fire

1. Ensure that cooking ranges, boilers and
deep-fat fryers are fitted with
thermostats or emergency cutoff valves
to turn off the fuel supply should a fire
break out.
2. Ensure that filters are removed and de-
greased frequently to prevent a buildup
of greasy deposits.
3. Cleaning should be done weekly. You may
need to consider more frequent cleaning
if the equipment is used for long periods
on a daily basis.
4. Store all combustible materials away
from buildings or perimeter fencing –
preferably inside locked waste bins or
lidded skips. Ensure they are emptied
regularly. If no suitable outside location is
available, use a secure internal storage
area.
5. Be vigilant when you open and close the
premises each day – look for signs of
potential trouble e.g. graffiti or damage
to fences – remove graffiti and repair any
damage immediately to deter further
damage occurring.

Electrical Faults
Prevention of faults is the answer here and this can be achieved by:
1. Frequent visual inspections of all portable
electrical items and fixed electrical
wiring.
2. Regular maintenance of these items by
an authorized agency or licensed

30
 electrician should be recorded and
monitored.

Smoking
Ideally, smoking should be prohibited throughout the premises (including
yards and open areas) and notices to that effect prominently displayed.

1. Ensure smoking is restricted to a

designated area that is kept free of
combustible items such as paper,
curtains, flammable liquids.
2. Provide metal lidded bins for the disposal
of ashtray contents and ensure they are
emptied safely every day. Do not dispose
them with other combustible waste.

4.1.2. Protecting Property from Natural Hazards

(Flood)
Firstly, check with the local authority whether the property is in a flood risk
area. If it is then you should:

1. Prepare a flood plan for your business

detailing the actions you will need to take
to minimize damage and disruption.
2. Conduct flood drill, so that you and your
staff will be sure it works and have
experience of what to do.

Water Escape/Leakages
1. Get dripping taps repaired as they can
cause damages.
2. Ensure pipes are properly installed using
suitable insulation material.
3. If your premises are likely to be
unoccupied for a longer period e.g. over
Christmas and New Year, turn the water
off at the stopcock and drain the system
if possible.

31
Storm Damages
1. Making sure your premises are in a good
state of repair, it will minimize the
chance of storm damage - check the
building regularly (walls, roof and any
outbuildings) and ensure any problems
you find are repaired promptly.
2. Check at least once a year that roof gutters, down-pipes and drainage
galleys are clear and unobstructed and kept free of leaves and
vegetation.

4.1.3. Protecting your staff and visitors from

accidents.
“Prevention is better (and cheaper) than cure”.

Slips, Trips and Falls

The most common type of workplace accident can be easily and cheaply
prevented in most cases and often bring other benefits.

1. Keeping the premises clean, tidy,

congestion-free and well-lit will go a long
way to preventing most types of
accident.
2. Clear up spillage promptly and post
warning notices. o Repair or replace
damaged floor coverings immediately –
especially on stairways and areas where
the public have access. o Keep a clearly
marked first-aid kit available at all times.

Manual Handling/Lifting
Preventing injuries caused by manual lifting of heavy items is also the
subject of regulations and solutions to this problem can easily be achieved.

1. If loads must be manually lifted, ensure

that they are carried by at least two
people and that training in lifting
techniques is provided.

32
 2. Provide mechanical equipment, e.g.
trolleys to assist staff in unloading and
moving deliveries. In addition, ensure
deliveries are as close as possible to the
location where they will be stored or
used.

Accident Reporting and Investigation

1. Make sure that all accidents and incidents are recorded and
investigated as lessons can be learned to prevent them in future.
2. Recording method must accessible and secured.
3. Computer records are fine.

LEARNING OUTCOME 2 – CONTROLING HAZARDS AND RISKS

Performance Standards
 Costs of production are computed according to standard procedure;
and
 Computed costs of production are reviewed and validated according to
enterprise production requirements.

INFORMATION 4.2
KITCHEN HAZARDS
The kitchen is, after the bathroom, the most dangerous room in the
house—and with the average kitchen’s complement of knives, exposed heat
sources, glassware, ceramics, and household poisons, perhaps that is
unsurprising. This is the main reason why we need to be aware of the
different kitchen hazards we might encounter every day.

Falling – Slipping and falling incidents in the

kitchen are common, and the presence of
hazards on countertops can make the resulting
injuries much more serious. A newly-cleaned
floor or a fresh spill can make it easy to lose
your footing, and sustain concussions and
lacerations from the floor and countertops. The
involuntary flailing associated with a fall can
also spill hot liquids, shatter glassware, or bring
the arms in contact with stovetops or knives.

33
To mitigate the risk of a falling injury, never
cook on a wet floor, and clean spills thoroughly
as soon as they happen. Turn the handle of any
pots and pans over the stovetop, so they’re
less likely to be knocked over in the event of a
fall.

Knives – Lacerations from kitchen knives are

so common that the National Electronic Injury
Surveillance System actually subdivides them
by the item being cut. A blade slip while cutting
raw chicken is the most common form of
kitchen laceration, followed by potatoes,
apples, onions, and bagels.

Cutting injuries are mostly the result of dull

knives, badly secured cutting boards, and
improper knife technique. As much as possible,
use sharp, high-quality blades, especially on
slippery items like raw meat. Invest in a non-
slip food cutting-board or slide a wet towel
underneath the board to secure it. While
cutting, keep your hands as dry as possible,
firmly grip the knife, and always curl the
fingers of your free hand.

Stovetops – Improper use of a stovetop

(particularly a gas range) can result in fire,
burns, and scalding. Loose sleeves, neckties, or
long hair can ignite in contact with the burners,
so it’s important to keep hair tied back and any
loose-fitting clothing away from the range.
Never leave a stovetop unattended, especially
while using a glass casserole dish; they can
explode violently from the heat, and spray
shards of glass all over the kitchen. Be sure to
also keep children away from reach.

Liquids on a stovetop can also be extremely

dangerous, especially if they boil over or spill.
It only takes a second of exposure to boiling
water to inflict third-degree burns, and
potentially permanent loss of the affected
tissue. Most of all, never leave a boiling pot
unattended.

34
Bacteria – They say that the best way to avoid
bacteria is to wash your hands and all cooking
utensils before and after preparing food—and
do not switch from preparing raw meat or
seafood to preparing vegetables without
washing. Never put cooked food right back on
the plate where you prepared it raw—the blood
and juices can easily reintroduce bacteria.

Take special care to sanitize your countertops

and cutting boards and be ready to replace
them if they sustain deep gouges from knives
— those crevices can be a haven for bacteria
and are difficult to clean properly. If you use
rags and sponges, wash and (especially) dry
them thoroughly—often they will do more to
spread bacteria than to remove it. Always
remember that refrigerators slow bacterial
growth, but do not stop it. Leftovers can
become dangerous to eat without any
noticeable change in flavor or odor, so
minimize the time your leftovers spend at room
temperature and eat them within (at most) one
week of preparation.

Poisoning –The easiest way to avoid kitchen

poisoning is to keep your cleaning and cooking
separate, and make sure your cleaning
supplies are well-secured under the sink if you
have small children. To prevent food poisoning
from canned or jarred goods, never eat food
from a can that appears swollen, or releases
pressurized gas when you open it. Respect the
expiration dates on your packaged foods, and
never leave an open can or jar at room
temperature for more than an hour.

INFORMATION 4.3
BASIC KITCHEN RULES FOR SAFETY
Cooking is fun, but kitchen safety is a priority. There are many pieces
of equipment and environmental hazards that can be extremely dangerous.
Sharp objects like knives, open fire by the oven, electrical appliances, and
even bacteria around the kitchen. Observing basic rules of kitchen safety is a
good habit to develop.

35
 Always pay attention to what you’re doing in the kitchen because one
slip can cause serious injury or accidents. To prevent serious injuries or
accidents: always pay attention to what you’re doing, adopt a plan for
kitchen cleanliness, and have necessary safety equipment at your disposal.
It’s also important to be aware of who is in the space – for example,
children should never be left alone in the kitchen!

 Store knives in a wooden block or in a

drawer. Make sure the knives are out of
the reach of children. Follow these knife
safety tips to prevent injury.

 Never cook in loose clothes and keep

long hair tied back. You don’t want
anything accidentally catching fire (not to
mention hair ending up in the food!).

 Never cook while wearing dangling

jewelry. A bracelet can get tangled
around pot handles.

 Keep potholders nearby and use them!

Be careful not to leave them near an
open flame.

 Turn pot handles away from the front of

the stove. Children can’t grab them, and
adults can’t bump into them if they’re
out of the way.

 Don’t let temperature-sensitive foods sit

out in the kitchen. Raw meat, fish, and
certain dairy products can spoil quickly,
so refrigerate or freeze them right away.

 Wipe up spills immediately. Keep the floor

dry so that no one slips and falls.

 Separate raw meat and poultry from

other items whenever you use or store
them. This precaution avoids cross-
contamination of harmful bacteria from
one food to another.
 Wash your hands before handling food
and after handling meat or poultry. Hands
can be a virtual freight train of bacteria.

36
  Get a fire extinguisher for your kitchen.
You should do your best to prevent a
kitchen fire, but sometimes it’s out of
your hands. So, make sure you know how
to use the extinguisher before a fire
breaks out. You can’t waste any time
reading the directions amidst the flames.

LET’S SEE WHAT YOU LEARNED 4.1

Directions: Hazards should always be taken into consideration wherever
you may be. With what you have learned in this lesson, complete the table
below by putting your speculative thoughts and ways to avoid the items on
the first column.
Types of Accident or Speculations Ways to Avoid Them
Disaster
1) Fire

2) Knife Cut

3) Spillage

4) Floods

5) Burgled Kitchen

LET’S SEE WHAT YOU LEARNED 4.2

Directions: Look for five (5) possible hazards in your kitchen. Then, state
the ways in order to avoid them. You may also take pictures to aid visuals.

“Never give up on cooking. You may start with spilled ingredients,

but you will always end up with pouring a good hot soup.”

37
 LESSON 5
HOW TO MAINTAIN
KITCHEN TOOLS,
EQUIPMENT AND
WORKPLACE

38
LEARNING OUTCOMES
At the end of this lesson, you are expected to do the following:
LO 2. Maintain appropriate kitchen tools, equipment, and paraphernalia.
LO 3. Store and stack kitchen tools and equipment
LEARNING OUTCOME 1 – PROPER KITCHEN MAINTENANCE
Performance Standards
 Selecting various types of chemicals for cleaning and sanitizing kitchen
tools, equipment, and paraphernalia
 Clean and sanitize kitchen tools and equipment following
manufacturer’s instructions
 Use cleaning tools, equipment, and paraphernalia in accordance to
standard operating procedures
 Maintain kitchen tools, equipment, and work areas

PRE-ACTIVITY 4
Directions: Put a check (✓) mark if the statement is correct and a cross (X)
mark if incorrect.

_____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 be thoroughly dried before they are re-used.
_____4. Cleaning will remove most of the dangerous bacteria present in the
utensils.
_____5. Chemical sanitizer or very hot water can be used in the absence of
dish washer.

INFORMATION 1.1
CLEANING AND SANITIZING
Cleaning and sanitizing procedures must be a 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 another.

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.)

39
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:

a) Detergents – Use detergents to routinely wash tableware, surfaces,

and equipment. Detergents can penetrate soil quickly and soften it.
Examples include dishwashing detergent and automatic dishwasher
detergents.

b) Solvent cleaners – Use periodically on surfaces where grease has

burned on. Solvent cleaners are often called degreasers.

c) Acid cleaners – Use periodically on mineral deposits and other soils

that detergents cannot remove. These cleaners are often used to
remove scale in washing machines and steam tables.

d) Abrasive cleaners – Use these cleaners to remove heavy

accumulations of soil that are difficult to remove with detergents.
Some abrasive cleaners also disinfect. If they are not properly cleaned,
food that comes into contact with these surfaces could become
contaminated.

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 171°F (77°C). If a high-
temperature ware washing machine is used to sanitize cleaned dishes,
the final sanitizing rinse must be at least 180°F (82°C). For stationary
rack, single temperature machines, it must be at least 165°F (74°C).

40
 Cleaned items must be exposed to these temperatures for at least 30
seconds.

2. Chemicals. Approved chemicals sanitizers are chlorine, iodine, and

quaternary ammonium. Different factors influence the effectiveness of
chemical sanitizers. The three factors that must be considered are: a.
Concentration -- The presence of too little sanitizer will result in an
inadequate reduction of harmful microorganisms. Too much can be
toxic. b. Temperature – Generally, chemical sanitizers work best in
water that is between 55°F (13°C) and 120°F (49°C). c. Contact time --
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

Every restaurant must have the appropriate testing kit to measure

chemical sanitizer concentrations. To accurately test the strength of a
sanitizing solution, 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

Chemica Concentrati Contac Advantage Disadvantage

l on t Time
Chlorine 50 ppm in 7 Effective on a wide Corrosive,
water second variety of bacteria; irritating to the
between 75% s highly effective; skin,
and 100% not affected by effectiveness
hard water; decreases with
generally increasing pH of
inexpensive solution;
deteriorates
during storage
and when
exposed to light;
dissipates rapidly;
loses activity in
the presence of
organic matter

41
Iodine 12.5-25 ppm 30 Forms brown color Effectiveness
in water that second that indicates decreases greatly
is at least s strength; not with an increase
75° F affected by hard in pH most active
water; less at pH 3.0; very
irritating to the low acting at pH
skin than is 7.0); should not
chlorine; and be used in water
activity not lost that is at 120F
rapidly in the or hotter; and
presence of the might discolor
organic matter. equipment and
surfaces

Quaterna U to 200 ppm 30 Non-toxic, Slow destruction

ry in water that second odorless, colorless, of some
Ammoniu is at least s noncorrosive, microorganisms;
m 75° F nonirritating; not compatible
Compoun stable to heat and with some
ds relatively stable in detergents and
the presence of hard water.
organic matter;
active over a wide
pH range

Cleaning and sanitizing utensils

There are three steps needed to effectively clean and sanitize utensils:

1. Washing - Effective washing must occur before sanitizing, as

sanitizers may not work as well if the food contact surface or utensil
has not had all visible contamination removed. Washing, or cleaning, is
often achieved with detergent, water and agitation, with the visible dirt
and detergent then rinsed and removed with clean water. Detergents
are chemicals that remove dirt and grease, but detergents do not kill
bacteria and other microorganisms. Microorganisms may be removed
during the cleaning process, but washing is not intended to destroy
microorganisms, sanitizing is required for this purpose.

2. Sanitizing – This will need sanitizers, which are substances capable of

destroying microorganisms including those bacteria that cause food

42
 poisoning and other diseases. When used properly, they can reduce
surface contamination by bacteria to a safe level. It is important to
read and follow the directions on sanitizers carefully. Sanitizing is
usually achieved using heat and water, or chemicals, or a combination
of both methods. An effective alternative to chemical sanitizers is hot
water used at (75°C or hotter) to soak items for 2 minutes or more.

3. Drying – All utensils must then be thoroughly dried before they are re-
used. Air-drying is best but tea towels can also be used. Be sure that
the tea towels are clean though.
If you are using very hot water, take extra care to avoid being scalded.

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 germs and bacteria that accumulate regularly in
the kitchen area. There are several surfaces around the kitchen, and by
making a homemade 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.

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.

43
Let your floor air dry after cleaning. 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.

3. 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.

POINTS TO PONDER:
1. Why it is important to clean, sanitize, and store equipment properly?
2. Enumerate ways on the proper storage of cleaning equipment.

LEARNING OUTCOME 2 – STORING AND STACKING KITCHEN TOOLS

AND EQUIPMENT
Performance Standards
 Store and stack cleaned equipment and utensils safely in the
designated place

INFORMATION 2.1
KITCHEN TOOLS MAINTENANCE

How to Clean and Store Cooking Tools and Equipment

1. After measuring and mixing ingredients, soak all used mixing bowls,
spatulas, measuring spoons and cups and mixer accessories in a tub of warm
water (add a small amount of dishwasher detergent to help start the
cleaning). Drop items in the soak as soon as you are through using them.
They will be easier to wash after some time.

2. Use a damp washcloth to wipe off all cake mix splatter from the mixer.
While you’re at it, wipe off any stray splatter from the counter piece and
nearby areas. If necessary, finish off with dishcloth.
3. Return electric mixers and other electronic equipment to their designated
storage spaces.

4. After cooking, soak used cake pans and muffin tins in warm water with
dishwashing solution to soften the baked-on or burnt food.

44
5. Wash all used baking items and accessories by either handwashing or
loading in a dishwasher (if dishwasher-safe).

6. Dry all baking tools and equipment by air-drying rack or wiping with a dry
dishcloth. Make sure all wooden spoons and accessories are dry before
storing.

7. Store all tools and equipment in their designated places. Put frequently
used items in conveniently accessible locations. Gather and secure electrical
cords to prevent entanglement or snagging.

Proper Storage and Handling

Proper storage and handling of cleaned and sanitized equipment and utensils
is very important to prevent recontamination prior to use.

Cleaned and sanitized equipment and utensils must be:

 stored on clean storage areas; and

 handled properly to minimize contamination of food contact surface.

Storing of Washed Utensils

1. They should be stored in a clean dry place adequately protected against

vermin and other sources of contamination
2. Cups, bowls, and glasses must be inverted for storage. 3. When not stored
in closed cupboards or lockers, utensils and containers must be covered or
inverted whenever possible. Utensils must be stored on the bottom shelves
of open cabinets below the working top level. 4. Racks, trays and shelves
must be made of materials that are imperious, corrosive-resistant, non-toxic,
smooth, durable and resistant to chipping. 5. Drawers must be made of the
same materials and kept clean. Full-lined drawers are not acceptable, but the
use of clean and removable towels for lining drawers is acceptable.

45
 LET’S SEE WHAT YOU LEARNED 5.1
Directions: 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.

_____ Prepare diluted vinegar solution in a bucket. Dip your mop into the
bucket, wring the mop out and wipe across your kitchen floors.
_____ Spray all-purpose cleaner onto kitchen surfaces and wipe off with a
damp cleaning rag.
_____ Collect loose dust by sweeping the kitchen floor daily with a broom or
static sweeper and wiping down surfaces with a cleaning rag.
_____ 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.
_____ Make an all-purpose cleaner in a spray bottle.

LET’S SEE WHAT YOU LEARNED 5.2

Directions: Observe how canteen staff clean and sanitize kitchen tools and
equipment. Take note of your observations and make comments/suggestion
on how to improve their methods of cleaning and sanitizing kitchen tools and
equipment. Report in your observations in the class.

46
 LESSON 6
BASIC PRINCIPLES OF
FRUIT
AND VEGETABLE
COOKING

LESSON OBJECTIVES
At the end of this lesson, you are expected to do the following:
LO 1. Prepare fruits and vegetables; and
LO 2. Cook fruits and vegetables

47
LEARNING OUTCOME 1 – PREPARING FRUITS AND VEGETABLES
Performance Standards
 Check that fruit, vegetables and accompanying ingredients are of the
correct type, quantity and quality
 Store prepared fruit and vegetables appropriately prior to cooking if
required*
 Assemble vegetables prior to cooking

INFORMATION 6.1
VEGETABLE AND FRUIT COOKERY
In most dishes, it is said that vegetables are often best prepared and
served simply. It is also recommended in any kind of diet due to its
nutritional value. Most of all, preparing and cooking them properly would
really help in retaining the nutrient content. Therefore, we need to learn
about the principles of cooking vegetables first.

Principles of Cooking Fruits and Vegetables

1. Should be washed before paring or
cutting and cooking.
2. Cook vegetable until tender; do not
overcook.
3. Use a large sharp knife in chopping.
4. Be sure the water is boiling before
dropping the vegetables.
5. Be sure to remove the skin as thinly as
possible.
6. Serve as soon as they are cooked for
appeal and nutrition.

Storing Fruits and Vegetables

a) store in the crisper compartment of the
refrigerator.
b) wrap leafy vegetable in a cling wrap

48
 c) root vegetable should be placed in a
cool, dry place

INFORMATION 6.2
FRUIT AND VEGETABLE CUTTING
Following are vegetable cutting and chopping styles that every serious
cook should master. Taking time to learn and practice these techniques will
go a long way in simplifying and expediting your cooking process. One thing
that is important regardless of the cutting technique you use is having a
quality set of cutting knives and a good wood cutting board will help reduce
food contamination and protect the blades of your knives.
Brunoise (Fine Dice)
This technique will allow you to fine diced
vegetables and fruit. Normally, the food is
crosscut and then sliced across the sticks in
order to create fine cubes. Foods that are
commonly brunoised include turnips, onions
and carrots.

Chiffonade (Shredding)
The chiffonade technique is usually used on
leafy vegetables and herbs. Some examples
include, spinach, lettuce, basil herbs and
cabbage. This is accomplished by first cutting
the food into long strips, and then cross cutting
them in the preferred thickness.

Julienne (Match Stick Cuts)

The Julienne technique allows you to cut foods
into long, thin matchstick-like pieces. This is a
cutting style that is normally used for zucchini,
carrots, celery and capsicum, but it can be
used on virtually any type of vegetable.

Macedoine (Large Dice)

This particular technique is used to cut
vegetables and fruit into large cubes, which is
ideal for preparing vegetables that will be used
in soups. Cooks also cut melons and other
types of large fruit using this technique. When

49
using this technique, it is important to have a
flat surface to cut on.

Slicing
Slicing is a technique in which you cut food into
thin slices that are relatively broad in
comparison to the slice depth. You can use this
technique on meats, fruit and vegetables for
use in any number of vegetables.

Mincing
Mincing creates a food with an even smaller
consistence that you would be able to use the
brunoise technique. To use this technique
effectively, you will need to hold your knife
handle with one hand and use your other hand
to keep the blade's tip in contact with the
cutting surface — while bringing your blade
down into the food.

Roll-Cutting
This is a common technique that is used to cut
long fruit and vegetables, such as zucchini and
carrots. Using this technique will allow you to
make more attractive pieces, while exposing
more of the food's surface.

Parallel Cutting
This is a technique that is used to cut broad,
thin slices of vegetables and meat. You
accomplish this by laying your food flat on a
cutting surface and angling your knife blade
parallel to the cutting surface, in order to cut
through the food.

Crushing
This is a technique that is used to crush foods
like garlic and ginger, and it is best
accomplished by using a flat surface like a

50
walnut cutting board and using a large blade to
press downward on the food.

Each of these techniques are designed to produce foods with different sizes
and consistencies in order to improve taste and cooking consistency.

POINTS TO PONDER:
1) Which of the following slices have you encountered or tried?
2) Should there be a specific cut of vegetable/fruit for every recipe? Explain.

LEARNING OUTCOME 2 – COOKING FRUITS AND VEGETABLES

Performance Standards
 Prepare needed ingredients for a recipe; and
 Cook the ingredients according to the given recipe.

LET’S SEE WHAT YOU LEARNED 6.1

Directions: Given below is your very first recipe. Let us try this simple
recipe to see how much we have learned so far.

Sautéed Eggplant (Ginisang Talong)

Ingredients:
 2 to 3 tablespoons vegetable oil
 1 tablespoon garlic, chopped
 3 large eggplant, sliced into 2-inch strips
 2 to 3 tablespoons gochujang (red chili paste)
 3/4 teaspoon salt
 1/4 cup water
 1 to 1 1/2 teaspoons sesame oil
Procedure:
1) Heat vegetable oil in a wok over medium-low heat. Sauté chopped
garlic until soft and fragrant.
2) Add eggplants and stir. Add gochujang, salt, water, and sesame oil;
simmer. Stir until eggplant is cooked and water is completely absorbed.
The sauce should be thick. Serve immediately.
Complete the table below after cooking.
Observations Realizations

51
 LET’S SEE WHAT YOU LEARNED 6.2
Directions: Let us now head into our next recipe in this module! Using the
given recipe below, follow its steps together with provision of the given
ingredients. Remember substitution: it is to be noted.

Chinese-style Vegetable Stir-Fry

Ingredients:
 2 tablespoons vegetable oil
 1/2 cup red onion, thinly sliced
 200 grams pork, (use thinly sliced skinless pork belly (bacon-cut)),
sliced into 1-inch pieces
 1 piece zucchini, sliced into rounds (about 1 cup)
 1 cup cauliflower, florets
 1 piece carrot, sliced into thin rounds (about 1 cup)
 1 piece eggplant, cut into 1-inch pieces
 1 cup red bell pepper, sliced
 1 clove garlic, minced
 1 teaspoon ginger, minced
 1/2 cup oyster sauce
 1 tablespoon sugar, dissolved in 2 tablespoons water
 1 cup french green beans, trimmed
 1/4 teaspoon black pepper
 1/4 teaspoon salt
 2 tablespoons sesame oil

Procedure:
1) Heat oil in a wok or large skillet over high heat until almost smoking.
Add onions, stirring constantly. Add pork; cook until browned.
2) Add zucchini, cauliflower, carrots, eggplant, bell pepper, garlic, ginger,
oyster sauce, and dissolved sugar, stirring continuously. Cook for 2
minutes.
3) Add beans, pepper, and salt. Cook, stirring, until tender yet still crisp,
about 2 minutes more.
4) Stir in sesame oil and remove from heat. Serve immediately.
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Complete the table below after cooking.
Observations Realizations

“A great cook was once a great failure.”

LESSON 7
BASIC PRINCIPLES OF
MEAT AND POULTY
COOKERY

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LESSON OBJECTIVES
At the end of this lesson, you are expected to do the following:
LO1. Kinds of Meat and Poultry for Processing and Marketing
LO2. Cooking Processed Meat and Poultry Products

INFORMATION 7.1
PRINCIPLES OF MEAT AND POULTRY COOKING
Most recipes in this time include the use of meat and poultry. Meat and
poultry are great sources of protein. They also provide lots of other nutrients
your body needs, like iodine, iron, zinc, vitamins (especially B12) and
essential fatty acids.

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Why meat and poultry are so good for you
Meat and poultry are very good sources of protein, which is important for
growth and development. But did you know they are also full of other things
that you need to be healthy?

For example:
 iodine to help your body produce thyroid
hormone
 iron to carry oxygen around your body
 zinc to keep your immune system strong,
your skin healthy, and for growth,
development and reproductive health
 vitamin B12 for your nervous system
 omega 3 to support heart and brain
health.

But then again, too much is too bad!

7.1.1. Principles of Meat Cookery

Meat is the edible portion of mammals which contains muscle, fat,
bone, connective tissue, and water (includes meat from cattle, swine, and
sheep). It contains 15-20% protein, 50-70% water, Vitamin B and Iron.
Meat can be prepared by numerous cooking methods—everything from
roasting to grilling. However, there are five basic principles that apply to the
vast majority of these recipes, as well as to most poultry recipes.

1) Dry heat is best suited to tender cuts of

meat, basting frequently to improve the
flavor.
2) Tough meats should be cooked using
moist heat at low temperature.
3) Meat should not be removed from its
wrapping to avoid microbial
contamination.
4) Meat should be cooked thoroughly since
it contains high level of parasites.
5) Pot roasting – method of cooking that
tenderizes even the toughest cuts of
meat.

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Types of Meat
You must have wondered what the best type of meat is. But before
that, let us introduce ourselves to the different types of meat available in our
market.

1. Cattle – This is the meat of steers or heifers. Cows, as examples, are

kept on farm for milk and meat. This type of meat has a bright cherry
red color with external layer of fat.
i. Beef – This refers to the muscles and meat from cow. This meat is
over 1 year when slaughtered.
ii. Veal – meat of young cow, cattle 3 to 14 weeks when slaughtered

2. Carabeef – Coming from carabaos, this is an innovative type of meat

found in the provinces of the Philippines. It has a lower fat content than
other meats and its fat is milky white, compared to the yellow-white fat
of beef.

3. Venison – It is originally described as the meat of game animal, but

now refers to deer meat. It is an excellent source of lean animal protein
and a healthy alternative to processed foods.

4. Lamb and Mutton – This comes from sheep. The difference of the two
lies on tenderness, cooking methods, doneness, and flavor.
i. Lamb – the smallest animal used for meat. It should not be more than
14 months of age when slaughtered. Its meat is pinkish/red in color
with fine texture.
ii. Mutton – this is meat from older sheep. It is slaughtered over the age
of two years. Its meat is dark red in color with layer of cream-colored
exterior fat.

5. Pork – This is the meat of swine. Hogs or pigs should not be more than
1 year of age when slaughtered. Its meat is grayish pink/rose in color
with well-marbled exterior.

6. Chevon – Specifically from goat, its meat also depends from the
animal’s age. It is considered as the healthiest of red meats.
i. Carpetto/Natale/Kid – the meat from a young goat
ii. Chevon – the meat from a mature goat

Market Forms of Meat

1. Fresh meat – form of meat after slaughter that has not undergone
chilling.

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 2. Chilled meat – been kept cold above freezing point within 24 hours
after slaughter.
3. Frozen meat – stored in freezer and hard as stone when sold.
4. Cured or Processed meat – meat products that have been cured with
preservative agents. Examples are tocino, ham, and longganisa.

Types of Meat Cuts

On this section, we will discover the different meat cuts of the common meat
in the Philippines. Analyze the given diagrams in order to classify each cut.

PORK CUTS

BEEF CUTS

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 LAMB AND MUTTON CUTS

Characteristics of the Different Types of Meat Cuts

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Besides knowing what the different meat cuts are, we also needs to know
their characteristics by knowing the muscle parts of meat.
1. Tender cuts – have less muscle activity and are plump.
Ex: Sirloin and tenderloin
2. Less tender cuts – muscle parts most used by the animal.
Ex: hocks, chucks and flank
3. Tough cuts – necessitate longer cooking
Ex: Bulalo

Buying the Right Kind of Meat

Have you tried inspecting if your meat is right? Here’s how!

1. Buy clean meat.

2. Look for the inspected and stamped
marks. (real meat)
3. Be knowledgeable of the different cuts of
meat for the different recipes to be
prepared.
4. Beef – bright red with yellow fat.
Pork – light pink, firm, and white fat.
5. Meat should have a fresh smell and free from slime.
6. Buy frozen meats from those who have reliable refrigeration
equipment.
7. Meat should be properly wrapped with plastic bags or clean wrapping
materials.

7.1.2. Principles of Poultry Cookery

Poultry refers to the flesh of domestic birds (chicken, duck/itik, goose,
turkey, pigeon, squab, quail). It provides a lot of protein, vitamin B, iron,
phosphorus and fat. In the same way, frozen poultry has the same nutritive
value as fresh poultry.

1. Fat distribution and maturity of the fowl

affect the quality of the product. Mature
birds are best cooked using moist heat.
Dry heat is suitable for young birds.
2. The best cooking temperature for poultry
is at low to moderate heat.
3. To prevent the risk of microbial
contamination, stuffing of turkey and
chicken should be done immediately
before roasting.

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 4. Because of its susceptibility to microbial
growth, cooked poultry should be eaten
immediately or refrigerated if not
consumed. Leftover stuffing should be
stored separately to prevent
contamination.
5. Because poultry meat is pale- colored, it
is best to employ dry heat cooking with
fat for a brown color.
6. When roasting a chicken, cuts should be
placed with the breast-side down to
produce a juicier and tender product.
7. To improve the palatability of lean poultry
meat, basting can be done.

Types of Chicken and Poultry

Like meat, there are also different types of poultry according to age and size.
This can also come from different cultures, such as from China and
Philippines.

1. Broiler or fryer – young chicken whose meat is tender and soft and
skin is smooth
2. Roaster – usually 4 to 6 mos. old and chosen for grilling and roasting.
3. Stag – male chicken less than 10 months old.
4. Hen – mature female chicken bred for more than 10 months.
5. Cock or rooster – mature male chicken with rough skin and dark
meat.
6. Jumbo chicken – large chicken if it weighs 4kg or more.
7. Peking duck – originated from China, famous for its tenderness and
delicious meat.
8. Duck or itik – available in many places in the Philippines, eggs are
made into balut.
Market Forms of Poultry
Poultry is truly remarkable in terms of dishes. However, it is also good to
identify the market forms of poultry for easy decision in buying the right
kind.

1. Live poultry – clear eyes, young, feathers are small and its feet fine.
2. Whole poultry – poultry carcass, from which feathers have been
removed; the head, feet and innards are still intact.
3. Dressed poultry
– poultry carcass, from which feathers and innards have been removed.

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 – skin should be smooth and yellowish
– breast must be plump with no foul odor.
4. Choice cuts of poultry
– poultry parts packed in a box or plastic
– usually frozen or chilled
Ex:
Drumsticks, wings, necks, breasts, gizzards, and liver

Types of Poultry Cut

Analyze the diagram below to see the different types of poultry cut.

Doneness Temperatures for Meat and Poultry

When cooking meat and poultry, there are considerations in temperature
measurement.

BEEF/LAMB/VEAL TEMPERATURE
Rare 115 to 120 degrees (120 to 125
degrees after resting)
Medium-Rare 120 to 125 degrees (125 to 130
degrees after resting)

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Medium 130 to 135 degrees (135 to 140
degrees after resting)
Medium-Well 140 to 145 degrees (145 to 150
degrees after resting)
Well-Done 150 to 155 degrees (155 to 160
degrees after resting)
PORK TEMPERATURE
Medium 140 to 145 degrees (150 degrees
after resting)
Well-Done 150 to 155 degrees (160 degrees
after resting)
CHICKEN AND TURKEY TEMPERATURE
White Meat 160 degrees
Dark Meat 175 degrees

INFORMATION 7.2
METHODS OF PROCESSING MEAT AND POULTRY
We might have eaten our favorite corned beef for breakfast, or even a
delicious spiced ham for dinner! In this section, we will now discuss how
meat and poultry are being processed for market and consumption.

Let us first look on the chemicals and other items added to food for
processing.

A. Food Additives – These are mixtures of concentrates added to food as a

result of production and processing. It is added in small and exact
amounts. It also lengthens the storage life and acts as aid in processing
meat.
1) Preservatives – prevent the growth of bacteria. (Food spoilage)
Ex: salt, sugar and vinegar
Saltpeter (potassium nitrate) – for curing
sulfur dioxide – anti browning agent for fruit and
vegetables
benzoic acid – for fruit juices and jellies
2) Emulsifiers – prevent separation of food ingredients like oil and
vinegar
Ex: egg – natural emulsifier
lecithin – fat found in soy and other food products
food emulsified – margarine, bread and cakes.

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 3) Stabilizers – improve consistency and texture usually
polysaecharide food gums.
Ex: guar gum
Carrageenan
Gelatin - used in ice cream and other food

B. Sugar – It is a sweet substance from sugarcane or sugar beet juice

1. Refined sugar – purified of unwanted impurities.
2. Brown sugar – sugar crystals coated in molasses syrup.

C. Spices – These are taken from the seeds, stems, barks, fruits and leaves
of plants. These are very pungent, aromatic and flavorful. Examples of
these are cardamom, cinnamon, and cloves.

D. Salt – It heights the flavor of various food.

1. Rock salt – grayish in color. It is less refined than iodized salt
2. Iodized salt – has small amounts iodine added.
3. Sea salt – distilled from sea water. It is fine or coarsely ground.

E. Water – It gives a different texture to products.

1. Hard water – contains high amount of dissolved minerals.
2. Soft water – treated water, minerals removed.

METHODS
By understanding the things added, the processes can now be explained.

1. Canning – combination of heating to kill spoilage bacteria and

inactivate enzymes and sealing the food in an airtight container to
prevent contamination.
2. Sun and Air drying – to remove moisture from meat.
3. Salting and Curing – salt holds back microorganisms and the action
of enzymes.
4. Dehydration and Smoking – remove moist from food; uses
artificially heated air with controlled conditions of temperature,
humidity and airflow.

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 LET’S SEE WHAT YOU LEARNED 7.1
Directions: Targeting Learning Objective No. 2, it is time to try few recipes
in this section, starting with meat. Just like from Lesson 6, follow the given
procedures together with provision of ingredients.

Bistek
Ingredients:
 2 lbs beef steaks; thinly sliced
 1 tablespoon calamansi (or lemon) juice
 6 tablespoons soy sauce
 1/2 teaspoon ground black pepper
 1 big onion; sliced in rings
 6 cloves of garlic; minced
 Salt and pepper to taste
 Cooking oil

Procedure:
1. Marinate beef steak in calamansi juice, soy sauce, ground pepper, and
salt for 1 hour. Set aside.
2. In a skillet, fry onion rings just enough to make it translucent. Remove
onion from skillet and set aside.
3. In same skillet, fry the marinated beef steak over high heat turning
upside down several times until brown and tender. Remove beef from
skillet and set aside.
4. Saute garlic and when brown, add the beef steak.
5. Pour the marinade, little by little just to create a delicious oily sauce.
6. Add the onion rings and simmer until done. Serve hot!

Complete the table below after cooking.

Observations Realizations

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 LET’S SEE WHAT YOU LEARNED 7.2
Directions: Meat cookery is really one of a kind, the same way as poultry
does. Follow the given procedures together with the provision of ingredients.

Chicken Adobo
Ingredients:
 2 lbs chicken sliced into serving pieces
 1 piece Knorr Chicken Cube
 1 head garlic crushed
 3/4 cup white vinegar
 6 tablespoons soy sauce
 1 1/2 teaspoons whole peppercorn
 5 pieces dried bay leaves
 1/2 cup water
 1 teaspoon sugar
 4 tablespoons cooking oil

Procedure:
1. Combine chicken, 1/4 of the total amount of garlic, whole peppercorn,
dried bay leaves, soy sauce, vinegar, and water in a cooking pot. Cover
and let boil. Stir and make sure that all ingredients are well blended.
2. Add Knorr Chicken Cube and sugar. Stir. Cover the pot and cook for 10
minutes.
3. Turn the chicken over and cook the opposite side for another 10
minutes. Set aside.
4. Heat oil in a clean pan. Saute remaining garlic until it turns light brown.
5. Pan fry the chicken for 1 minute per side. Pour the adobo sauce into
the pan. Boil until it reduces to half.
6. Transfer to a serving plate. Serve with warm rice.

Complete the table below after cooking.

Observations Realizations

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 “A recipe has no soul. You as the cook must bring soul to the
recipe.”

LESSON 8
BASIC PRINCIPLES OF
FISH AND SEAFOOD
COOKERY

LESSON OBJECTIVES

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At the end of this lesson, you are expected to do the following:
LO 1. Prepare fish and seafood; and
LO 2. Cook fish and seafood

INFORMATION 8.1
Principles of Fish and Seafood Cookery
Another important type of food is seafood, which includes many kinds
of fish as well as shellfish and other sea creatures like squid. Some kinds of
seafood are raised in ponds or in cages in the sea, but most of the fish we
eat are taken alive from the ocean by big commercial fishing boats. For this
section, we are going to talk about how this type of food is being cooked.

1. Fish scales should be removed.

2. Fat fish (tanigue) is usually desirable for
baking and broiling.
3. Lean fish (hasa-hasa) is best cooked by
moist heat.
4. Fish should be cooked in a least possible
time to prevent moisture loss and retain
its flavor.
5. All kinds of seafood cook quickly. If
overcooked they become dry and lose
their succulent quality.
6. Steaming is the most simple and ideal
method in cooking fish and seafood.
7. The flesh of raw fish is translucent, it
becomes opaque when cooked.

In most cases, it is also important to identify the parts of a fish, for cases like
gender identity and other reasons at hand.

PARTS OF A FISH

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Common Types of Fish in the Philippines
Let us venture to the common types of fish in the Philippines! What fish have
you already tried?

Golden threadfin bream (Bisugo) Yellowtail Fusilier (Dalagang

Bukid)

Salmon Red Snapper (Maya-maya)

Milkfish (Bangus) St. Peter’s Fish (Tilapia)

Characteristics of Fresh Fish

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While fish and seafood may be a good choice for delicacies, it is also
important to know how to pick the best ingredient with its best qualities.

1. Eyes are bulging, clear, full and bright.

2. Gills are red and covered with clear
slime.
3. Odor is seawater smell, not foul.
4. Flesh is firm and elastic.
5. Scales are complete, shiny and intact.
6. Color is bright and shiny.
7. Belly walls are undamaged.

Market Forms of Fish

1. Whole Fish – sold fresh and alive.
2. Dressed Fish – whole but entrails,
scales, fins and head are detached.

3. Butterfly fillet – done by slicing a whole

fish lengthwise.
4. Fillet – boneless form of fish.
5. Steaks – slices cut horizontally.
6. Fish sticks – cut evenly from large slabs
of frozen fillets.

Types of Shellfish
Besides fish, we also have other aquatic friends that provide us quality food.
Below are some of them:

We have (left to right) shrimp, crab, oyster, and lobster. But wait, there is
more!

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We also have clams, squids, and mussels (tahong)!

Characteristics of Fresh Shellfish

There are also things to consider in choosing fresh shellfish.
1. Fresh shellfish like crabs, talangka,
shrimps and mussels must be marketed
alive.
2. Fresh crabs must have strong and stiff
joints.
3. Lobsters must be dark greenish brown in
color with bright eyes.
4. Oysters must be tough and hard to open
and their meat must be creamy in color.
5. Live clams are tightly closed but can be
opened when cooked.
6. Fresh shrimps have intact head. The
meat must be stiff and without foul odor.

INFORMATION 8.2
METHODS OF PROCESSING FISH AND SHELLFISH
Freezing - simplest and the most natural way of preserving fish.

Procedure:
1. Select fresh fish for freezing.
2. Remove scales and entrails then trim fins and wash.
3. Wrap fish in a plastic wrap or put in a properly labeled container.
4. Freeze immediately.

Smoking - a slow way of broiling. The fish is placed near fire where it is
cooked and saturated with smoke.

Drying or Dehydration Method – This is one of the most popular

techniques in processing fish removal of moisture from fish to make it less
perishable.

Procedure:
1. Wash the fish thoroughly.
2. Open the belly cavity and the visceral organs.

70
 3. Rinse the fish in running water.
4. Soak the fish in brine solution.
5. Drain the fish and wash thoroughly.
6. Place the salted fish in wooden bamboo racks and dry under the sun
for 2-3 days.
7. Let cool, place in clean boxes or wrap in wax paper.

Canning - involves heating of food in tin or glass containers and

hermetically sealing canisters.

COMMON METHODS IN CANNING

1. Open-kettle Method - sterilized or heat-treated food is placed in sterile
jars and completely sealed without any further processing.
2. Can-cooked Method - prepared food is packed in jars or cans.

Procedure:
1. Carefully select the kind of fish for canning.
2. Check the equipment to be used, everything should be ready before
starting to can.
3. Make a quick preparation to retain freshness.
4. Provide a time table for sterilizing canned fish or shellfish.
5. Store in a cool place.

LET’S SEE WHAT YOU LEARNED 8

Directions: You are almost done with the module! With the last activity, we
are going to cook fish and seafood! Follow the needed instructions with the
provision of ingredients.

Ginataang Kalabasa, Sitaw, at Hipon

Ingredients:
 1 tablespoon canola oil
 1 onion, peeled and chopped
 3 cloves garlic, peeled and minced
 1 tablespoon fish sauce
 2 cups coconut milk
 2 finger chili peppers
 2 cups kalabasa (kabocha squash), pared, seeded and cut into 2-inch
chunks
 2 cups sitaw (long beans), ends trimmed and cut into 3-inch lengths
71
  1/2 lb large shrimp, tendrils trimmed
 salt to taste

Procedure:
1. In a wide pan over medium heat, heat oil. Add onions and garlic and
cook until softened.
2. Add fish sauce and continue to cook, stirring occasionally, for about 1
minute.
3. Add coconut milk and chili peppers. Bring to a simmer. Lower heat and
continue to cook for about 3 to 5minutes or until slightly reduced.
4. Add squash and cook for about 3 to 5 minutes or until tender but not
falling apart.
5. Add long beans and cook for 3 to 5 minutes or until tender crispy.
6. Add shrimp and continue to cook for about 4 to 5 minutes or color
changes.
7. Season with salt to taste. Serve hot.
Complete the table below after cooking.
Observations Realizations

You are done with this module! I congratulate you for all your hard work,
future chef!
REFERENCES:

BOOKS:
 Brown, A. C. (2019). Understanding food: Principles and preparation.
 Payne-Palacio, J., & Theis, M. (2009). Introduction to foodservice. Upper
Saddle River: Pearson Prentice Hall.
 Ray, M. F., & Lewis, E. J. (2015). Exploring professional cooking. Chas A.
Bennet Co., Inc., Peoria, Illinois
 De, L. S. Y. (1999). Basic foods for Filipinos. Manila: Merriam & Webster
Bookstore
WEBSITES:

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 http://www.ext.colostate.edu/pubs/foodnut/09329.html
 http://www.ehow.com/how_4425471_calculate-markup-percentage.html
 http://www.fao.org/english/newsroom/focus/2003/fruitveg4.htm
 http://www.brainkart.com/article/Principles-of-cooking-and-methods-of-
Cooking_1975/
 https://www.reference.com/world-view/six-fruit-groups-
6b0b37b5590a4f4
 https://www.woodcuttingboards.com/news/the-different-types-of-
vegetable-cutting-styles-170.aspx
 https://foodandnutrition.org/november-december-2013/cooking-with-
fruit/
 http://bwc.dole.gov.ph/downloads/occupational-safety-and-health-
standards-oshs
 http://www.panlasangpinoy.com
 https://www.durasupreme.com/getting-started/kitchen-design-
101#.XoVlYo4zbIU

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