TVE REVIEWER

ENTREPPRENEURS – are individuals that can strategically identify products or services needed by the
community.

ENTREPRENEURSHIP – the ability and readiness to develop, organize and run a business.

CHARACTERISTICS OF AN ENTREPRENEUR

1) HARDWORKING – habitually working diligently for a long period of time.

2) SELF-CONFIDENCE – to cope with all the risks of operating their own business or trust in one’s
ability.
3) DISCIPLINE – always stick to the plan and light the temptation to do what is unimportant.
4) COMMITTED – accepts full responsibility of everything; gives full commitment and solid
dedication to make the business successful.
5) ABILITY TO ACCEPT CHANGE - cope-up and thrive on changes
6) CREATIVE – should be creative and innovative to stay in the business and in order to have an
edge over the other competitors.
7) HAS THE INITIATIVE – must put yourself in a position where you are responsible for the failure
or success of your business.
8) PROFIT-ORIENTED – shall become the bread and butter for you and your family.

SKILLS OF A SUCCESSFUL ENTREPRENEUR

1) PLANNING – is strategic thinking and setting of goals.

2) PEOPLE SKILLS – effective and efficient communication and relation to people working in and
out of your business.
3) DECISION MAKING – the ability to think quickly and make wise decision.

BASIC KITCHEN TOOLS AND EQUIPMENTS

1) SPATULA – there are many types of spatulas.

2) MIXING BOWLS – made up of stainless steel, glass or plastic.
3) GRATER – a cutting tool; used to grate shred and slice
4) EGG BEATERS OR ROTARY BEATER – used to beat, whip and blend ingredients
5) WIRE WHISKS AND WHIPS – use to blend, mix, stir, and beat.
6) PASTY BLENDER – mix solid fats such as butter.
7) TONGS – used to pick up and turn food such as sugar cubes.
8) PASTRY BRUSH – to brush the tops of baked goods.
9) OVEN MITTS AND POTHOLDERS – to lift and hold hot pots.
10) COLANDERS – drain foods that have just been washed.
11) CUTTING BOARDS – can be made of wood or plastic; to protect counter surface when cutting
12) ROLLING PINS – to flatten dough
13) MUFFIN TIN – to bake muffins, cupcakes, and baked goods.
14) COOKIE SHEETS – large flat sheet pans used to bake cookies.
15) SAUCEPANS – to cook food on the stove top; have one handle
16) POTS – larger than saucepans; have small handles on each side.
17) PEELERS – to peel fruit and vegetables
 18) ELECTRIC MIXERS – can be handheld to mix.
19) WOODEN SPOONS – to mix dough and flour

CLEANING AND SANITIZING

CLEANING AND SANITIZING – must be part of the standard operating procedures that make up your
food safety program.

*IMPROPER CLEANING – allow harmful microorganisms to be transferred from one food to another.

CLEANING - process of removing food and other types of oil from a surface.

4 CATEGORIES OF CLEANING AGENTS

1) DETERGENTS – can penetrate soil quickly and soften it

2) SOLVENT CLEANERS – often called degreasers
3) ACID CLEANERS – detergents cannot remove
4) ABRASIVE (DISINFECT) – remove heavy accumulations of soil

SANITIZING – using heat, radiations, and chemicals.

• HEAT – steam, hot water, and hot air.

• CHEMICALS – chlorine, iodine, and quaternary ammonium.

PREPARE EGG DISHES

VERSATILITY of eggs is evident

MUCIN – egg’s protective coating

MISE’EN PLACE – French term for having all ingredients prepared.

1) CHANNEL KNIFE – used generally in decorative works

2) COLANDER – drain ingredients from liquid
3) OFFSET SPATULA – broad-bladed implement bent
4) PASTRY BRUSH – brush surface of unbaked pastry
5) RUBBER SPATULA OR RUBBER SCRAPER – rectangular in shape with a curve on one side
6) SIEVE – screen type mesh supported by a round metal frame
7) SPOONS – large stainless for mixing and stirring
8) WIRE WHISKS OR WHIP – for blending and whipping
9) EGG POACHER – miniature Bain Marie
10) OMELET PAN – heavy-based frying usually of cast iron or copper
11) MEASURING CUP – measure liquid or solid ingredients
12) MEASURING SPOON – measure small amount
13) OVEN – chamber compartment
14) ELECTRIC MIXER – handheld mixer
15) REFRIGERATOR – store food at cool temperature

CLEANING – removal of visible oil

SANITISING – reducing number of harmful microorganisms

WARE WASHING – process of washing and sanitizing dishes, glassware, flatware, and pots and pans
either manually or mechanically.

MANUAL WARE WASHING – uses a three-compartment sink

MECHANICAL WARE WASHING – requires a dishwashing machine

PROCEDURE OF MANUAL DISHWASHING:

1. SCRAPE AND PRE-RINSE

2. WASH
3. RINSE
4. SANITIZE
5. DRAIN AND AIR DRY

PROCEDURE OF MECHANICAL DISHWASHING

1. SCRAPE AND PRE-RINSE

2. RACK DISHES
3. RUN MACHINE FOR A FULL CYCLE
4. SET THE SANITIZING TEMPERATURE AT 180F
5. AIR-DRY AND INSPECT DISHES

PHYSICAL STRUCTURE AND COMPOSITION OF EGG

1. SHELL – outer covering; first line of defense

2. AIR CELL – empty space between the white and shell
3. ALBUMEN/EGG WHITE – accounts most of an egg’s liquid weight, about 67%
4. CHALAZA – ropey strands of egg white at both sides of the egg
5. GERMINAL DISC – entrance of the latebra; the center of the yolk
6. MEMBRANES
a) SHELL MEMBRANE
b) VITELLINE MEMBRANE
7. YOLK – the yellow to yellow-orange portion makes up about 33%