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Q3 TLE 7 (Lesson 5) Week 5.pptxDFDDGDFGFDGFDGFDGFDGFDGFDG

The document outlines a lesson plan focused on food preparation and service tools and equipment within the hospitality industry, emphasizing safety and proper maintenance practices. It covers learning objectives such as identifying, using, and maintaining various kitchen tools and equipment while ensuring hygiene standards. Additionally, the document integrates sustainable development goals related to health and responsible consumption in food preparation practices.

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Ginyard International Co. TLE 7 Quarter 3 Lesson 5 SY 2024-2025 Week 5
Contact About Us Service Home PERFORMANCE STANDARDS The learners apply skills in food preparation and services following safety precautions
Contact About Us Service Home CONTENT STANDARDS The learners demonstrate an understanding of the fundamentals of the hospitality and tourism industry.
Learning Competency • Identify the common tools and equipment used in the food preparation and service industry
Learning Objectives After the day’s lessons, the learners are expected to: 1. Discuss common tools and equipment used in food preparation, service, and industry. 2. Explain how common food preparation and service tools and equipment are used following the industry standards. 3. Demonstrate how food preparation and service tools and equipment are properly maintained. 4. Show the importance of acquiring knowledge and skills on the correct
Content • Food preparation and service tools and equipment, their uses, and maintenance.
Contact About Us Service Home Integratio n Learn More Proper knowledge of different food preparation and service tools and equipment and their uses will ensure long-term use of the kitchen and food service tools and equipment. This lesson can be integrated and related to: SDG 3: Good health and well-being, specifically on the proper and safe use of different kitchen tools, especially knives. SDG 12: Responsible Consumption and Production: Emphasizing the importance of using the right, good-quality kitchen tools that help prepare and utilize food
Ginyard International Co. DAY 1
From the photos shown, kindly analyze and relate them to the seven principles of HACCP that we discussed in our previous lesson Short Review
Contact About Us Service Home Unlocking Content Area Vocabulary • Food Safety - refers to proper handling, preparing and storing foods in a way that will best reduce the risk of individuals becoming sick from foodborne illnesses. • Food Sanitation – refers to hygienic practice applied in the kitchen to ensure safe and clean food preparation, processing, production, packaging and storage. • Kitchen -a room especially set apart and containing the necessary utensils for cooking food. • Kitchen Equipment- refer to the larger items in the kitchen that handle the bulk of the preparation and cooking processes. Ex. Stoves, chillers, freezers, microwaves,blender, etc.
Contact About Us Service Home Unlocking Content Area Vocabulary • Food Safety - refers to proper handling, preparing and storing foods in a way that will best reduce the risk of individuals becoming sick from foodborne illnesses. • Food Sanitation – refers to hygienic practice applied in the kitchen to ensure safe and clean food preparation, processing, production, packaging and storage. • Kitchen -a room especially set apart and containing the necessary utensils for cooking food. • Kitchen Equipment- refer to the larger items in the kitchen that handle the bulk of the preparation and cooking processes. Ex. Stoves, chillers, freezers, microwaves,blender, etc.
Contact About Us Service Home Unlocking Content Area Vocabulary • Kitchen Tools – is a kitchen device or implements, hand held and used to perform a particular function. Ex. Tongs, flat wooden spatula, measuring cups and spoons, vegetable peeler, chef’s knives, kitchen shears, strainer, whisk, cutting boards, etc. • Proper Maintenance – correct use, washing, cleaning, drying, and storage of food preparation and food service tools, utensils, and equipment for prolonged use and durability.
Ginyard International Co. Contact About Us Service Home SUB-TOPIC 1: Food Preparation Tools and Equipment
PICTURE ANALYSIS Can you describe what the photos try to show us?
Aside from the photos that were shown a while ago, can you mention some food preparation or kitchen tools and equipment you have at home?
Lesson Activity: Word Puzzle Direction: Can you find all the cooking tools and cooking terms in this wordsearch? Words can go in the following direction: Knife Chop Oven Blender Frying pan Equipment Ceramics Spoon Measuring cup Glass
Food Preparation or Kitchen Tools and its Uses 1. Aluminum material cooking utensils is the best for all-around use. It is the most popular, lightweight, attractive, and less expensive. It is available in sheet or cast aluminum. A. Cooking Materials and Utensils: 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 may be bought in many gauges,
Food Preparation or Kitchen Tools and its Uses 3. Glass is good for baking but impractical for top or cooking. Great care is needed to ensure a long shelf life. A. Cooking Materials and Utensils: 4. Cast Iron is sturdy but must be kept oiled to avoid rusting. Salad oil without salt or shortening can be rubbed inside and out and dried.
Food Preparation or Kitchen Tools and its Uses 5. Ceramic and heat-proof glass are used especially for baking dishes, casseroles, and measuring cups. Glass and ceramic conduct the heat slowly and evenly. A. Cooking Materials and Utensils: 6. A double boiler is used when the temperature must be kept below boiling point, such as for egg sauces and puddings, and to keep food warm without overcooking.
Food Preparation or Kitchen Tools and its Uses 7. Teflon is a special coating applied inside aluminum or steel pots and pans. It prevents food from sticking to the pan. It is easier to wash and clean; don't scratch the teflon coating with a sharp instrument such as a knife or fork. Use a wooden or plastic spatula to turn or mix food inside. A. Cooking Materials and Utensils:
Food Preparation or Kitchen Tools and its Uses 1. A baster is handy for returning some of the meat or poultry juices from the pan to the food. 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. B. Kitchen Tools 2. Can, bottle, or cartoon opener used to open a food tin, preferably with a smooth operation and comfortable grip and turning knob.
Food Preparation or Kitchen Tools and its Uses 3. Colanders, also called vegetable filters, are essential for various tasks, from cleaning vegetables to straining pasta or tin contents. B. Kitchen Tools 2. Can, bottle, or cartoon opener used to open a food tin, preferably with a smooth operation and comfortable grip and turning knob.
Food Preparation or Kitchen Tools and its Uses 4. Dredgers – are used to shake and sprinkle flour, salt, and pepper on meat, poultry, and fish. B. Kitchen Tools 6. Funnels- made of various sizes of stainless steel, aluminum, or plastic, used to fill jars. 5. Emery boards/sharpening steel – is used to sharpen long knives.
Food Preparation or Kitchen Tools and its Uses 7. Cutting Board is a wooden or plastic board where meats and vegetables can be cut. B. Kitchen Tools 9. Handy Poultry and roasting tools make it easier to lift a hot roasted turkey from the roaster to the serving platter without falling apart 8. Graters are used to grate, shred, slice, and separate foods such as carrots, cabbage, and cheese.
Food Preparation or Kitchen Tools and its Uses 10. Kitchen shears are practical for opening food packages, cutting tape or string, or removing labels or tags from items. Other cutting tools, such as box cutters, are just as handy, especially for opening packages. B. Kitchen Tools 11. A pasta spoon or server transfers a little or a lot of pasta to a waiting plate without mess. Pasta spoons are best used with spaghetti or other long pasta noodles. You can use a large slotted serving spoon for short portions of pasta.
Food Preparation or Kitchen Tools and its Uses 12. A potato masher is used for mashing cooked potatoes, turnips, carrots, or other soft-cooked vegetables. 13. Rotary eggbeater – used for beating small quantities of eggs or batter. The beaters should be made of stainless steel. 14. Scraper - a rubber or silicone tool to blend or scrape the food from the bowl, metal, silicone, or B. Kitchen Tools
15. Seafood serving tools make cleaning seafood and removing the shell much more accessible. For cooking seafood, utensils will vary depending on what you are cooking. 16. Spatula – is used to level off ingredients when measuring and to spread frostings and sandwich fillings. 17. Two-tine fork – used to hold meats while slicing and to turn solid pieces of meat while browning or cooking. Made of stainless steel and with a heat- proof handle. Food Preparation or Kitchen Tools and its Uses B. Kitchen Tools
1. Measuring spoons are used to measure small quantities of dry and liquid ingredients. 2. Measuring cups and spoons for dry ingredients- 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, 1⁄2, 3⁄4, and 1⁄4 (nested cups) to one gallon. warp, causing inaccurate measurements. 3. Measuring cups for liquid ingredients are commonly made of transparent, heat-proof glass so that liquid can be seen. The quantity of liquid ingredients measured is different in a dry measuring cup. 4. Portion scales – are used to weigh serving portions from one ounce to one pound. Food Preparation or Kitchen Tools and its Uses C. Measuring Tools
5. Household Scales – are used to weigh large quantities of ingredients in kilos, commonly in rice, flour, sugar, legumes or vegetables, and meat up to 25 pounds. 6.Temperature scales – are used to measure heat intensity. Different thermometers are used for various purposes in food preparation – for meat, candy, or deep-fat frying. 7. Scoops or dippers are used to measure servings of soft foods, such as fillings, ice cream, and mashed potatoes. Food Preparation or Kitchen Tools and its Uses C. Measuring Tools
1, Butcher knife – is used to section raw meat, poultry, and fish. It can be used as a cleaver to separate small joints or to cut bones. Butcher knives are made with heavy blades with a saber or flat grind. 2. French knife – is used to chop, dice, or mince food. Heavy knives have a saber or flat grind. 3. Roast beef slicer – is used to slice roasts, ham, and thick, solid cuts of meats. 4. Kitchen knives, often referred to as cook's or chef's tools, are a must for all kitchen tasks, from peeling an onion and slicing carrots to Food Preparation or Kitchen Tools and its Uses D. Cutting Tools
5. Citrus Knife - is used to section citrus fruits. The blade has two-sided, serrated edge. 6. Paring knife – is used to core, peel, and section fruits and vegetables. Blades are short and concave with hollow ground. 7. A vegetable peeler is used to scrape vegetables, such as carrots and potatoes, and to peel fruits. The best ones are stainless steel with a sharp double blade that swivels Food Preparation or Kitchen Tools and its Uses D. Cutting Tools
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 as a range or a refrigerator. Equipment like ranges, ovens, and refrigerators (conventional, convection, and microwave) are mandatory in the kitchen or any food establishment. E. Equipment
1. Refrigerators/freezers –A refrigerator or freezer is an insulated box equipped with a refrigeration unit and controls to maintain the proper inside temperature for food storage. 2. Oven - a chamber or compartment used for cooking, baking, heating, or drying. 3. Microwave ovens have significantly 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 E. Equipment
4. 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. 5. Blenders are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food. A blender is a handy appliance. They vary in the amount of power (voltage/wattage). E. Equipment
6. Food Processor - To puree’ cooked food, chopped nuts, and emulsify sauces. Special disks that slice, shred like julienne foods can be added. E. Equipment
Ginyard International Co. DAY 2
SUB-TOPIC 2: Food Service Tools and Equipment PICTURE ANALYSIS
SUB-TOPIC 2: Food Service Tools and Equipment PICTURE ANALYSIS • Can anyone describe what you can see in this picture? • Follow-up question: Do you know what we call those big tablewares where served foods are placed? • Where do we usually find this table set up? • Can somebody mention all the table wares in the picture? • Follow-up Question: Do you know what we call tableware by its use and features?
Do you have any idea/s where we usually see these table set-ups? What do you think those shown photos are trying to imply to us?
LECTURE AND DISCUSSION
Holloware – is used to hold Foods and with hollow space. It is a hollow container Made from silver metal material tableware such as sugar bowls, coffee creamers, coffee pots, teapots, soup tureens, hot food covers, water jugs, platters, butter pat Plates, and other metal items that went with the dishware on a table, where dishes Or foods during special occasions are placed.
Flatware refers to table utensils made from silver, acrylic, plastic, and stainless steel used to hold, serve, and eat foods, such as spoons, forks, knives, and plates Designed flat to be placed on the table
Glassware is an object made of glass used for drinking liquids or beverages
Crockery or Chinaware – often refers to tableware made from a ceramic material usually made in China. These are the plates (dinner plate, breakfast plate, salad plate, bread plate), cups, saucers, and dishes used during meals.
Cutlery refers to hand-held table implements used by guests for cutting and eating food. It includes spoons, forks, knives, and tongs.
Ginyard International Co. DAY 3
Ginyard International Co. Contact About Us Service Home SUB-TOPIC 3: Proper Maintenance of Kitchen or Food Preparation Tools, Utensils and Equipment
PICTURE ANALYSIS Question: Can anyone from the class describe What the photo would like to tell us?
FOLLOW UP QUESTIONS 1. Are you helping your mom clean or wash the dishes after eating your meals at home? 2. Why must you clean and sanitize all your kitchen tools, utensils, and equipment at home?
LESSON ACTIVITY Describe the Posted photo.
Definition of Cleaning - Cleaning and sanitizing procedures must be a part of the standard operating procedures that comprise your food safety program. Improperly cleaned and sanitized surfaces allow harmful microorganisms to be transferred from one food to another.
1. Cleaning removes food and other soil types from a surface, such as a dish, glass, or cutting board. Cleaning is done with a cleaning agent that eliminates 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 utensils that food normally comes into contact with.) 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 easier.
1. Cleaning removes food and other soil types from a surface, such as a dish, glass, or cutting board. Cleaning is done with a cleaning agent that eliminates 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 utensils that food normally comes into contact with.) 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 easier.
About Us Service Home Categories of Cleaning Agents: a. Detergents – Routinely wash tableware, surfaces, and equipment. Detergents can penetrate soil quickly and soften it. Examples include dishwashing detergent and automatic dishwasher detergent. b. Solvent cleaners – Use periodically on surfaces where grease has burned.Solvent cleaners are often called degreasers. c. Acid cleaners – Use periodically on mineral deposits and other soils that detergents cannot remove. These cleaners often 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 not properly cleaned food that comes into contact with these surfaces could become
About Us Service Home Categories of Cleaning Agents: Detergents & Solvent Cleaners Acid Cleaners Abrasive Cleaners
2. Sanitizing Methods Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are commonly used to sanitize a restaurant; radiation is rarely used. The item to be sanitized must first be washed before it can be properly sanitized. Somechemical sanitizers, such as chlorine and iodine, react with food and soil and so will be less effective on a surface that has not been adequately cleaned. 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 atleast 180°F (82°C)
4°C). Cleaned items must be exposed to these temperatures for at least 30 seconds. Chemicals. Approved chemical sanitizers are chlorine, iodine, and quaternary ammonium. Different factors influence the effectiveness of chemical sanitizers. The three factors that must be considered are: 1. Concentration -- Too little sanitizer will result in an inadequate reduction of harmful microorganisms. Too much can be toxic. 2. Temperature – Generally, chemical sanitizers work best in water that is between 55°F (13°C) and 120°F (49°C). 3. 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.
A. Cleaning and sanitizing utensils: There are three steps needed to clean and sanitize utensils effectively. 1. Cutting boards, bowls, and knives must be thoroughly washed in warm, soapy water. After washing, the utensils should look clean, with no food or anything else visible. Effective cleaning will remove most of the dangerous bacteria present. Sanitizing will then kill any that might remain.
2. A dishwasher sanitizes effectively if it has a hot wash and drying cycle. If you do not have a dishwasher, you must sanitize in a sink using a chemical sanitizer or boiling 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 differently. If you are using boiling 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 also be used. Be sure that the tea towels are clean, though
3. If you are washing up at an event being held outdoors, ensure 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 should be provided to last the duration of the event so that washing up is unnecessary.
B. Cleaning kitchen premises: Cleaning your kitchen regularly is vital to keep it looking its best and remove all the germs and bacteria that accumulate periodically in the kitchen a rea. 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.
C. Storing of Washed Utensils 1. They should be stored in a clean, dry place that is 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 held on the bottom shelves of open cabinets below the working top level. 4. Racks, trays, and shelves must be made of imperious, corrosive-resistant materials, 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 using clean and removable towels for lining drawers is acceptable.
D. 10 Steps for Organizing Kitchen Cabinets One easy and satisfying place to start is kitchen cabinets. 1. Pretend it has a glass door, and everyone will see what's inside from now on. 2. Take a look at the photos above for inspiration. 3. Remove EVERYTHING and scrub the shelves with some soapy water. 4. If you are a contact paper type, rip out the old one and replace it with a new one. 5. Take anything you don't use anymore. 6. Think about what you reach most often and ensure it is placed in a position that's easy to get. 7. Arrange everything in places that make you happy. 8. Perhaps take a cabinet full of glasses and line them up by color. Make sure all fronts are facing out and straight, Jeff Lewis-style. 9. Take a step back after one shelf is done. 10.Make someone else look at what you've done.
Ginyard International Co. DAY 4
Keywords to construct generalizations: Learners’ Takeaways: Equipment Tools Utensils Food Preparation Valuable Proper Use Kitchen Maintenance Cleaning Sanitizing Food Service will prolong Drying Storing Correct
FORMATIVE ASSESSMENTS Direction: Classify the following items for food preparation and food service tools, utensils, and equipment by supplying the items in the table below. (10pts) Crockery or Chinaware Holloware Glassware Cutlery Knives Knives Food Tong Forks Plates Teapot Spoon Cups Chafing Dish Collins Glass
THANK YOU

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In this document
Powered by AI

Presentation highlights Ginyard International Co. and standards in food service education.

Focuses on identifying food preparation tools and explaining their use and maintenance.

Connects food preparation practices to Sustainable Development Goals (SDG) for health and responsible consumption.

Defines key terms related to food safety, sanitation, and kitchen equipment.

Detailed discussion on various kitchen tools and their specific uses in food preparation.

Continues explaining kitchen tools, including cutting tools and equipment necessary for food service.

Discusses food service tools focusing on holloware, flatware, glassware, and cutlery.

Emphasizes the importance of cleaning, sanitizing, and maintaining kitchen utensils and tools.

Expresses gratitude and an invitation to assess understanding of food preparation and service tools.

Q3 TLE 7 (Lesson 5) Week 5.pptxDFDDGDFGFDGFDGFDGFDGFDGFDG

  • 1.
    Ginyard International Co. TLE7 Quarter 3 Lesson 5 SY 2024-2025 Week 5
  • 2.
    Contact About Us Service Home PERFORMANCE STANDARDS Thelearners apply skills in food preparation and services following safety precautions
  • 3.
    Contact About Us Service Home CONTENT STANDARDS Thelearners demonstrate an understanding of the fundamentals of the hospitality and tourism industry.
  • 4.
    Learning Competency • Identifythe common tools and equipment used in the food preparation and service industry
  • 5.
    Learning Objectives After theday’s lessons, the learners are expected to: 1. Discuss common tools and equipment used in food preparation, service, and industry. 2. Explain how common food preparation and service tools and equipment are used following the industry standards. 3. Demonstrate how food preparation and service tools and equipment are properly maintained. 4. Show the importance of acquiring knowledge and skills on the correct
  • 6.
    Content • Food preparationand service tools and equipment, their uses, and maintenance.
  • 7.
    Contact About Us Service Home Integratio n Learn More Properknowledge of different food preparation and service tools and equipment and their uses will ensure long-term use of the kitchen and food service tools and equipment. This lesson can be integrated and related to: SDG 3: Good health and well-being, specifically on the proper and safe use of different kitchen tools, especially knives. SDG 12: Responsible Consumption and Production: Emphasizing the importance of using the right, good-quality kitchen tools that help prepare and utilize food
  • 8.
  • 9.
    From the photos shown,kindly analyze and relate them to the seven principles of HACCP that we discussed in our previous lesson Short Review
  • 10.
    Contact About Us Service Home Unlocking ContentArea Vocabulary • Food Safety - refers to proper handling, preparing and storing foods in a way that will best reduce the risk of individuals becoming sick from foodborne illnesses. • Food Sanitation – refers to hygienic practice applied in the kitchen to ensure safe and clean food preparation, processing, production, packaging and storage. • Kitchen -a room especially set apart and containing the necessary utensils for cooking food. • Kitchen Equipment- refer to the larger items in the kitchen that handle the bulk of the preparation and cooking processes. Ex. Stoves, chillers, freezers, microwaves,blender, etc.
  • 11.
    Contact About Us Service Home Unlocking ContentArea Vocabulary • Food Safety - refers to proper handling, preparing and storing foods in a way that will best reduce the risk of individuals becoming sick from foodborne illnesses. • Food Sanitation – refers to hygienic practice applied in the kitchen to ensure safe and clean food preparation, processing, production, packaging and storage. • Kitchen -a room especially set apart and containing the necessary utensils for cooking food. • Kitchen Equipment- refer to the larger items in the kitchen that handle the bulk of the preparation and cooking processes. Ex. Stoves, chillers, freezers, microwaves,blender, etc.
  • 12.
    Contact About Us Service Home Unlocking ContentArea Vocabulary • Kitchen Tools – is a kitchen device or implements, hand held and used to perform a particular function. Ex. Tongs, flat wooden spatula, measuring cups and spoons, vegetable peeler, chef’s knives, kitchen shears, strainer, whisk, cutting boards, etc. • Proper Maintenance – correct use, washing, cleaning, drying, and storage of food preparation and food service tools, utensils, and equipment for prolonged use and durability.
  • 13.
    Ginyard International Co.Contact About Us Service Home SUB-TOPIC 1: Food Preparation Tools and Equipment
  • 14.
    PICTURE ANALYSIS Can youdescribe what the photos try to show us?
  • 15.
    Aside from thephotos that were shown a while ago, can you mention some food preparation or kitchen tools and equipment you have at home?
  • 16.
    Lesson Activity: WordPuzzle Direction: Can you find all the cooking tools and cooking terms in this wordsearch? Words can go in the following direction: Knife Chop Oven Blender Frying pan Equipment Ceramics Spoon Measuring cup Glass
  • 17.
    Food Preparation orKitchen Tools and its Uses 1. Aluminum material cooking utensils is the best for all-around use. It is the most popular, lightweight, attractive, and less expensive. It is available in sheet or cast aluminum. A. Cooking Materials and Utensils: 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 may be bought in many gauges,
  • 18.
    Food Preparation orKitchen Tools and its Uses 3. Glass is good for baking but impractical for top or cooking. Great care is needed to ensure a long shelf life. A. Cooking Materials and Utensils: 4. Cast Iron is sturdy but must be kept oiled to avoid rusting. Salad oil without salt or shortening can be rubbed inside and out and dried.
  • 19.
    Food Preparation orKitchen Tools and its Uses 5. Ceramic and heat-proof glass are used especially for baking dishes, casseroles, and measuring cups. Glass and ceramic conduct the heat slowly and evenly. A. Cooking Materials and Utensils: 6. A double boiler is used when the temperature must be kept below boiling point, such as for egg sauces and puddings, and to keep food warm without overcooking.
  • 20.
    Food Preparation orKitchen Tools and its Uses 7. Teflon is a special coating applied inside aluminum or steel pots and pans. It prevents food from sticking to the pan. It is easier to wash and clean; don't scratch the teflon coating with a sharp instrument such as a knife or fork. Use a wooden or plastic spatula to turn or mix food inside. A. Cooking Materials and Utensils:
  • 21.
    Food Preparation orKitchen Tools and its Uses 1. A baster is handy for returning some of the meat or poultry juices from the pan to the food. 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. B. Kitchen Tools 2. Can, bottle, or cartoon opener used to open a food tin, preferably with a smooth operation and comfortable grip and turning knob.
  • 22.
    Food Preparation orKitchen Tools and its Uses 3. Colanders, also called vegetable filters, are essential for various tasks, from cleaning vegetables to straining pasta or tin contents. B. Kitchen Tools 2. Can, bottle, or cartoon opener used to open a food tin, preferably with a smooth operation and comfortable grip and turning knob.
  • 23.
    Food Preparation orKitchen Tools and its Uses 4. Dredgers – are used to shake and sprinkle flour, salt, and pepper on meat, poultry, and fish. B. Kitchen Tools 6. Funnels- made of various sizes of stainless steel, aluminum, or plastic, used to fill jars. 5. Emery boards/sharpening steel – is used to sharpen long knives.
  • 24.
    Food Preparation orKitchen Tools and its Uses 7. Cutting Board is a wooden or plastic board where meats and vegetables can be cut. B. Kitchen Tools 9. Handy Poultry and roasting tools make it easier to lift a hot roasted turkey from the roaster to the serving platter without falling apart 8. Graters are used to grate, shred, slice, and separate foods such as carrots, cabbage, and cheese.
  • 25.
    Food Preparation orKitchen Tools and its Uses 10. Kitchen shears are practical for opening food packages, cutting tape or string, or removing labels or tags from items. Other cutting tools, such as box cutters, are just as handy, especially for opening packages. B. Kitchen Tools 11. A pasta spoon or server transfers a little or a lot of pasta to a waiting plate without mess. Pasta spoons are best used with spaghetti or other long pasta noodles. You can use a large slotted serving spoon for short portions of pasta.
  • 26.
    Food Preparation orKitchen Tools and its Uses 12. A potato masher is used for mashing cooked potatoes, turnips, carrots, or other soft-cooked vegetables. 13. Rotary eggbeater – used for beating small quantities of eggs or batter. The beaters should be made of stainless steel. 14. Scraper - a rubber or silicone tool to blend or scrape the food from the bowl, metal, silicone, or B. Kitchen Tools
  • 27.
    15. Seafood servingtools make cleaning seafood and removing the shell much more accessible. For cooking seafood, utensils will vary depending on what you are cooking. 16. Spatula – is used to level off ingredients when measuring and to spread frostings and sandwich fillings. 17. Two-tine fork – used to hold meats while slicing and to turn solid pieces of meat while browning or cooking. Made of stainless steel and with a heat- proof handle. Food Preparation or Kitchen Tools and its Uses B. Kitchen Tools
  • 28.
    1. Measuring spoonsare used to measure small quantities of dry and liquid ingredients. 2. Measuring cups and spoons for dry ingredients- 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, 1⁄2, 3⁄4, and 1⁄4 (nested cups) to one gallon. warp, causing inaccurate measurements. 3. Measuring cups for liquid ingredients are commonly made of transparent, heat-proof glass so that liquid can be seen. The quantity of liquid ingredients measured is different in a dry measuring cup. 4. Portion scales – are used to weigh serving portions from one ounce to one pound. Food Preparation or Kitchen Tools and its Uses C. Measuring Tools
  • 29.
    5. Household Scales– are used to weigh large quantities of ingredients in kilos, commonly in rice, flour, sugar, legumes or vegetables, and meat up to 25 pounds. 6.Temperature scales – are used to measure heat intensity. Different thermometers are used for various purposes in food preparation – for meat, candy, or deep-fat frying. 7. Scoops or dippers are used to measure servings of soft foods, such as fillings, ice cream, and mashed potatoes. Food Preparation or Kitchen Tools and its Uses C. Measuring Tools
  • 30.
    1, Butcher knife– is used to section raw meat, poultry, and fish. It can be used as a cleaver to separate small joints or to cut bones. Butcher knives are made with heavy blades with a saber or flat grind. 2. French knife – is used to chop, dice, or mince food. Heavy knives have a saber or flat grind. 3. Roast beef slicer – is used to slice roasts, ham, and thick, solid cuts of meats. 4. Kitchen knives, often referred to as cook's or chef's tools, are a must for all kitchen tasks, from peeling an onion and slicing carrots to Food Preparation or Kitchen Tools and its Uses D. Cutting Tools
  • 31.
    5. Citrus Knife- is used to section citrus fruits. The blade has two-sided, serrated edge. 6. Paring knife – is used to core, peel, and section fruits and vegetables. Blades are short and concave with hollow ground. 7. A vegetable peeler is used to scrape vegetables, such as carrots and potatoes, and to peel fruits. The best ones are stainless steel with a sharp double blade that swivels Food Preparation or Kitchen Tools and its Uses D. Cutting Tools
  • 32.
    More complicated toolsare called equipment. They may refer to a small electrical appliance, such as a mixer, or a large, expensive, power- operated appliance, such as a range or a refrigerator. Equipment like ranges, ovens, and refrigerators (conventional, convection, and microwave) are mandatory in the kitchen or any food establishment. E. Equipment
  • 33.
    1. Refrigerators/freezers –Arefrigerator or freezer is an insulated box equipped with a refrigeration unit and controls to maintain the proper inside temperature for food storage. 2. Oven - a chamber or compartment used for cooking, baking, heating, or drying. 3. Microwave ovens have significantly 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 E. Equipment
  • 34.
    4. Auxiliary equipmentlike 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. 5. Blenders are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food. A blender is a handy appliance. They vary in the amount of power (voltage/wattage). E. Equipment
  • 35.
    6. Food Processor- To puree’ cooked food, chopped nuts, and emulsify sauces. Special disks that slice, shred like julienne foods can be added. E. Equipment
  • 36.
  • 37.
    SUB-TOPIC 2: FoodService Tools and Equipment PICTURE ANALYSIS
  • 38.
    SUB-TOPIC 2: FoodService Tools and Equipment PICTURE ANALYSIS • Can anyone describe what you can see in this picture? • Follow-up question: Do you know what we call those big tablewares where served foods are placed? • Where do we usually find this table set up? • Can somebody mention all the table wares in the picture? • Follow-up Question: Do you know what we call tableware by its use and features?
  • 39.
    Do you haveany idea/s where we usually see these table set-ups? What do you think those shown photos are trying to imply to us?
  • 40.
  • 41.
    Holloware – isused to hold Foods and with hollow space. It is a hollow container Made from silver metal material tableware such as sugar bowls, coffee creamers, coffee pots, teapots, soup tureens, hot food covers, water jugs, platters, butter pat Plates, and other metal items that went with the dishware on a table, where dishes Or foods during special occasions are placed.
  • 42.
    Flatware refers totable utensils made from silver, acrylic, plastic, and stainless steel used to hold, serve, and eat foods, such as spoons, forks, knives, and plates Designed flat to be placed on the table
  • 43.
    Glassware is anobject made of glass used for drinking liquids or beverages
  • 44.
    Crockery or Chinaware– often refers to tableware made from a ceramic material usually made in China. These are the plates (dinner plate, breakfast plate, salad plate, bread plate), cups, saucers, and dishes used during meals.
  • 45.
    Cutlery refers tohand-held table implements used by guests for cutting and eating food. It includes spoons, forks, knives, and tongs.
  • 46.
  • 47.
    Ginyard International Co.Contact About Us Service Home SUB-TOPIC 3: Proper Maintenance of Kitchen or Food Preparation Tools, Utensils and Equipment
  • 48.
    PICTURE ANALYSIS Question: Cananyone from the class describe What the photo would like to tell us?
  • 49.
    FOLLOW UP QUESTIONS 1.Are you helping your mom clean or wash the dishes after eating your meals at home? 2. Why must you clean and sanitize all your kitchen tools, utensils, and equipment at home?
  • 50.
  • 51.
    Definition of Cleaning- Cleaning and sanitizing procedures must be a part of the standard operating procedures that comprise your food safety program. Improperly cleaned and sanitized surfaces allow harmful microorganisms to be transferred from one food to another.
  • 52.
    1. Cleaning removesfood and other soil types from a surface, such as a dish, glass, or cutting board. Cleaning is done with a cleaning agent that eliminates 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 utensils that food normally comes into contact with.) 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 easier.
  • 53.
    1. Cleaning removesfood and other soil types from a surface, such as a dish, glass, or cutting board. Cleaning is done with a cleaning agent that eliminates 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 utensils that food normally comes into contact with.) 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 easier.
  • 54.
    About Us Service Home Categories ofCleaning Agents: a. Detergents – Routinely wash tableware, surfaces, and equipment. Detergents can penetrate soil quickly and soften it. Examples include dishwashing detergent and automatic dishwasher detergent. b. Solvent cleaners – Use periodically on surfaces where grease has burned.Solvent cleaners are often called degreasers. c. Acid cleaners – Use periodically on mineral deposits and other soils that detergents cannot remove. These cleaners often 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 not properly cleaned food that comes into contact with these surfaces could become
  • 55.
    About Us Service Home Categories ofCleaning Agents: Detergents & Solvent Cleaners Acid Cleaners Abrasive Cleaners
  • 56.
    2. Sanitizing Methods Sanitizingis done using heat, radiation, or chemicals. Heat and chemicals are commonly used to sanitize a restaurant; radiation is rarely used. The item to be sanitized must first be washed before it can be properly sanitized. Somechemical sanitizers, such as chlorine and iodine, react with food and soil and so will be less effective on a surface that has not been adequately cleaned. 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 atleast 180°F (82°C)
  • 57.
    4°C). Cleaned itemsmust be exposed to these temperatures for at least 30 seconds. Chemicals. Approved chemical sanitizers are chlorine, iodine, and quaternary ammonium. Different factors influence the effectiveness of chemical sanitizers. The three factors that must be considered are: 1. Concentration -- Too little sanitizer will result in an inadequate reduction of harmful microorganisms. Too much can be toxic. 2. Temperature – Generally, chemical sanitizers work best in water that is between 55°F (13°C) and 120°F (49°C). 3. 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.
  • 58.
    A. Cleaning andsanitizing utensils: There are three steps needed to clean and sanitize utensils effectively. 1. Cutting boards, bowls, and knives must be thoroughly washed in warm, soapy water. After washing, the utensils should look clean, with no food or anything else visible. Effective cleaning will remove most of the dangerous bacteria present. Sanitizing will then kill any that might remain.
  • 59.
    2. A dishwashersanitizes effectively if it has a hot wash and drying cycle. If you do not have a dishwasher, you must sanitize in a sink using a chemical sanitizer or boiling 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 differently. If you are using boiling 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 also be used. Be sure that the tea towels are clean, though
  • 60.
    3. If youare washing up at an event being held outdoors, ensure 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 should be provided to last the duration of the event so that washing up is unnecessary.
  • 61.
    B. Cleaning kitchenpremises: Cleaning your kitchen regularly is vital to keep it looking its best and remove all the germs and bacteria that accumulate periodically in the kitchen a rea. 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.
  • 62.
    C. Storing ofWashed Utensils 1. They should be stored in a clean, dry place that is 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 held on the bottom shelves of open cabinets below the working top level. 4. Racks, trays, and shelves must be made of imperious, corrosive-resistant materials, 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 using clean and removable towels for lining drawers is acceptable.
  • 63.
    D. 10 Stepsfor Organizing Kitchen Cabinets One easy and satisfying place to start is kitchen cabinets. 1. Pretend it has a glass door, and everyone will see what's inside from now on. 2. Take a look at the photos above for inspiration. 3. Remove EVERYTHING and scrub the shelves with some soapy water. 4. If you are a contact paper type, rip out the old one and replace it with a new one. 5. Take anything you don't use anymore. 6. Think about what you reach most often and ensure it is placed in a position that's easy to get. 7. Arrange everything in places that make you happy. 8. Perhaps take a cabinet full of glasses and line them up by color. Make sure all fronts are facing out and straight, Jeff Lewis-style. 9. Take a step back after one shelf is done. 10.Make someone else look at what you've done.
  • 64.
  • 65.
    Keywords to constructgeneralizations: Learners’ Takeaways: Equipment Tools Utensils Food Preparation Valuable Proper Use Kitchen Maintenance Cleaning Sanitizing Food Service will prolong Drying Storing Correct
  • 66.
    FORMATIVE ASSESSMENTS Direction: Classifythe following items for food preparation and food service tools, utensils, and equipment by supplying the items in the table below. (10pts) Crockery or Chinaware Holloware Glassware Cutlery Knives Knives Food Tong Forks Plates Teapot Spoon Cups Chafing Dish Collins Glass
  • 67.