Lesson 1: Basic Kitchen Tools and Equipment

Grade 8

Cooking is an art or practice of preparing food. As a process, it involves using a variety of methods and
tools to prepare a set of ingredients that are digestible and have a flavor. While in the process, the
flavor, texture, appearance, and chemical properties can be changed.

The cooking process uses a form of scientific method. So the quantities of different ingredients and the
conditions in which the food is prepared influence the resulting product. Heat is often applied on the
foods during the process.

KITCHEN TOOLS

Today, stores offer a large selection of gadgets to make life in the kitchen easier. Not all kitchens have
room enough for all of the utensils that are available. It is important to know what the different utensils
can do and which kitchen task you do often.
1. Frying Pan, fry pan, or skillet- this is a pan used for frying, searing, and browning foods. It is typically a
20 to 30 cm (8 to 12 inches) diameter, flat pan with flared aides, and no lid.

2. Saucepan (or pot)- this is a vessel with vertical sides about the same height as their diameter and
commonly used for simmering or boiling. Saucepan generally has one long handle.

3. Sauté pan- this is used for sautéing. It has a large surface area, like a fry pan, but with vertical sides to
prevent food from escaping during cooking.

4. Stockpot- this is a large pot with sides at least as tall as their diameter. Stockpots are typically
measured in volume (62-36L) and come in a large variety of sizes to meet any need from cooking for a
family.
5. Colander- this is a type of sieve used in cooking for separating liquids and solids. It is much like a
strainer and conventionally made of a light metal, such as aluminum or thinly rolled stainless steel. 6.
Cutting board- this is a durable board on which the material to be cut is placed. Kitchen cutting boards
are often made of wood or plastic.

7. Ladle- this is a type of serving spoon that is widely used for soup, stew, or other liquid foods. Although
designs vary, a typical level has a long handle.

8. Measuring cup- this is a kitchen utensil used primarily to measure the volume of liquid or powder-
form cooking ingredients such as water, milk, juice, flour, and sugar.

9. Measuring spoons- these are used to measure the amount of ingredients, either liquid or dry, when
cooking. Measuring spoons may be made of plastic metal and other materials.
10. Cutlery- this is more usually known as silverware or flatware. It refers to any hand implement used in
preparing and serving food. The most common types of cutlery are knives, spoons, and forks.

11. Grater- this is a kitchen utensil used to grate foods into fine strips or crumbs.

12. Whisk- this is a cooking utensil used to blend ingredients smoothly. It is usually with curved or coiled
wires attached to a handle.

13. Vegetable peeler- this is used to scrape vegetables, such as carrots and potatoes and to peel fruits.

14. Can and bottle opener- this is used to open a food tin, preferably with a smooth operation, and
comfortable grip and turning knob.
 15. Potato masher- this is used for mashing cooked potatoes, turnips, carrots, or other soft cook
vegetables.

16. Kitchen knives- these are different kinds of knives that are intended to be used in food preparation.
There are many specialized knives that are designed for specific tasks. Kitchen knives can be made from
several different materials.

Types of Kitchen Knives and Their Uses

a. Chef's knife- this is used for chopping slicing, mincing, and performing most food cutting tasks that do
not require a high degree of precision.

b. Serrated knife- this is also known as bread knife. It is a moderately long blade used for cutting, as the
name implies - bread.
c. Paring knife- compared to the bread knife and the chef's knife, paring knife appears to be tiny, only a
few inches long. It works well for cutting small precision details, and for peeling fruits and vegetables.

d. Cleaver- this is a heavy, rectangular blade designed to cut through meat and bones in heavy hard
strokes. Although a sharp cleaver can be used for regular kitchen tasks like chopping and slicing, for its
proper use, like the knife needs minimal sharpening.

e. Boning knife- this is designed for removing bones from meat specially fish and poultry.

17. Garlic presser- this is a kitchen tool which is specifically designed for the purpose of crushing garlic.
18. Basting brush- this is a piece of cooking tools designed to assist cooks with basting, which refers to
adding liquid to food for flavor and to help keep it moist.

19. Funnel- this is a conical utensil having a small hole or narrow tube at the apex. It is used to transfer
the flow of a substance, as into a small-mounted container.

KITCHEN EQUIPMENT

1. Hand mixer- this is a handheld mixing device as the name implies. The modern electrically powered
type consists of a handle mounted over a large enclosure containing the motor, which drives one or two
beaters. The beaters are immersed in the food to be mixed.

2. Microwave oven- this is a kitchen appliance that combines the cooking with ease and speed of a
microwave with the benefits of traditional oven cooking.

3. Refrigerator- this is a cooling appliance for the storage and preservation of perishable food. The food
kept in a refrigerator last longer than the left of a room temperature as the cold inhibits bacterial
growth.
4. Blender- this is a kitchen and laboratory appliance used to mix, puree, or emulsified food and other
substances.

5. Food processor- this is an electric kitchen appliance that utilizes several different blades and a high
speed motor to handle several different common cooking tasks.

6. Burner gas range with oven- this is a kitchen appliance with a chamber or compartment used for
cooking, baking, heating, or drying.

7. Pressure cooker- this is a kitchen equipment that allows cooks to prepare certain foods in less time
than required by conventional methods.
8. Griddle- this is a cooking device consisting of a broad flat surface that can be heated using a variety of
means, and is used in both residential and commercial applications for a variety of cooking operations. It
is used to cook fish, steak, chicken, and seafood as well as to brown food such as casseroles.

TECHNICAL TERMS

Cookware- utensils used in cooking.

Vessel- a container (as a cask bottle kettle cup or bowl) for holding something).

Implement- a sharp-edged utensil used to chop wood.

Knife- a tool used in cutting objects.

Cutlery- used in preparing and serving food.

TEXT GURU

GRADE 8

LESSON 1: BASIC KITCHEN TOOLS AND EQUIPMENT

A. Identify the following:

_________________1. Is a pan used for frying, searing, and browning foods.
_________________2. Is a large pot with sides at least as tall as their diameter.
_________________3. Is a vessel with vertical sides about the same height as its diameter, used for
simmering or boiling.
_________________4. Is a type of sieve, used in cooking for separating liquids and solids.
_________________5. Is used for sautéing has a large surface area, like a frypan, but with vertical sides
to prevent food from escaping during cooking.
_________________6. Is a kitchen utensil used primarily to measure the volume of liquid or powder-
form cooking ingredients such as water, milk, juice, flour, and sugar.
_________________7. Is a type of spoon used for soup, stew, or other liquids.
_________________8. Refers to any hand implement used in preparing and serving food. It is more
usually known as silverware or flatware.
_________________9. Is used for chopping, slicing, mincing and performing most food cutting tasks
that do not require a high degree of precision.
_________________10. Is heavy, rectangular blade designed to cut through meat and bones in heavy
hard strokes.
B. Write True or False on the line.

______1. Cooking is an art of preparing food

______2. Saucepan is used for frying and browning food
______3. Cutting board is made of aluminum
______4. The cooking process uses a scientific method
______5. Heat is not used in cooking
______6. A ladle is a serving spoon that is used to scoop up and serve soup
______7. A knife is a tool used for cutting things
______8. A saucepan is not a kitchen utensil
______9. A knife has different types and uses
______10. Ingredients cannot be changed while in the process of cooking

KEY TO CORRECTION:

A.

1. Frying pan/ fry pan/ skillet

2. Stockpot
3. Saucepan
 4. Colander
5. Sauté pan
6. Measuring cup
7. Ladle
8. Cutlery
9. Chef’s knife
10. Cleaver

B.

1. True
2. False
3. False
4. True
5. False
6. True
7. True
8. False
9. True
10. False
Lesson 2: Maintenance of Tools and Equipment

Cleaning and sanitizing is an important prerequisite program for food safety in any food service
operation. Food service employees who follow proper cleaning and sanitizing practices reduces the risk
of cross-contamination that can lead to foodborne illness.

Cleaning is the process of removing soil or residue from a particular surface with the use of soap
products and detergents. The debris and cleansing products are then rinsed away with water.

CLEANING AND SANITIZATION OF EQUIPMENT AND UTENSILS

The importance of improper cleaning can be appreciated when you realize that contaminated
equipment (equipment and utensils which are not clean) is another major cause of foodborne disease
outbreaks. Cleaning comprises many operations in the food establishment, and the process is usually
specific to the type of cleaning necessary. No cleaning task in the food establishment is as important as
the cleaning and sanitization of food contact surfaces of equipment and utensils.

TYPES OF CLEANING AGENT FOR CLEANING AND SANITIZING EQUIPMENT AND UTENSILS

1. Abrasive cleaners- these cleaners are used to remove heavy accumulations of soil that are difficult to
remove with detergents.

2. Acid cleaners- these are used periodically on mineral deposits and other soils that detergents cannot
remove.

3. Soaps and detergents- this cleaning agents help water to emulsify fats and to suspend solid soil
particles. They can penetrate soil quickly and soften it.
4. Solvent cleaners- these are used occasionally on surfaces with grease has burned on. Solvent cleaners
are often called degreasers.

STEPS IN THE CLEANING PROCESS

The cleaning process needs to provide flexibility to achieve acceptable result for a wide range of
different cleaning applications to maximize the effectiveness of cleaning. Focus on this 4 steps.

1. Cleaning- the first step is to remove all organic materials. With the use of a broom, shovel, or scraps,
and other materials this can be best achieved. Remove as much solids as possible to minimize the use of
water in the next step.

2. Washing- this step is the most time consuming of the entire process. Likewise, the most important
one because washing will remove 99.99% of the microorganisms in the environment when done
correctly.

3. Rinsing- this is also important to remove most of the suspended soil, bacteria and cleaning
compounds from the equipment and utensils that are not removed from the previous step.

4. Sanitizing- this is a critical step in the cleaning process that requires knowledge in science. Chemicals
are widely used to control prevent or destroy microbes in the equipment and utensils. Sanitization will
occur when certain specific chemical concentrations, temperature and time requirements and water
conditions are satisfied. These conditions are crucial for effective sanitization.

Sanitizing refers to the process of removing potentially harmful microorganisms from a surface of an
object. Sanitizing can be accomplished using chemicals or very high heat.
METHODS FOR THE FINAL SANITIZATION

1. Heat- hot water is an effective non-selective sanitization method for food contact surfaces, however,
spores may remain alive even after an hour of boiling temperatures. The microbicidal action is thought
to be the coagulation of some protein molecules in the cell. The use of hot water has several advantages
in that it is readily available, expensive and non-toxic. Sanitizing can be accomplished by either pump in
the water through assembled equipment or immersing equipment into the water. When pumping it
through equipment the temperature should be maintained to at least 171 degree fahrenheit (77
degrees celsius) for at least five minutes as checked at the outlet end of the equipment. When
immersing equipment the water should be maintained at a temperature of at least 171 degrees
fahrenheit (77 degrees celsius) or above for 30 seconds.

2. Steam- this is an excellent agent for treating food equipment. Treatment on heavily contaminated
surfaces may cake on the organic residues and to prevent lethal heat to penetrate to the
microorganism. This is the most common method used in restaurants.

3. Chemicals- there are a wide variety of known chemicals whose properties destroy or inhibit the
growth of microorganisms. Many of these chemicals however are not suitable for use of food contact
surfaces because they may corrode, stain, or leave a film on the surface. Others may be highly toxic or
too expensive for practical use.

Most commonly used chemical sanitizers

The most commonly used chemical sanitizers for food contact surfaces are the following:

1. Chlorine- chlorine and its compounds combined indiscriminately with any and all protein and
protoplasm. It kills bacteria in just 15 minutes.

2. Iodophors- these are soluble complexes of iodine combine usually with nonionic surface active
agents, loosely bound.

3. Quaternary ammonium compounds- these are compounds that are synthetic surface active agents.
The most common ones are the cationic detergents which are for detergents but excellent germicides. It
kills bacteria in just 10 minutes.
5S IN THE WORKPLACE

1. Seiri/sort- take out unwanted items.

2. Seiton/set in order- a place for everything and everything in its place.

3. Seiso/shine- the most important. - the area is cleaned at the work is performed.

4. Seiketsu/standardized- maintain a high standard of housekeeping.

5. Shitsuke/ sustain- he developed processes by self-discipline of the workers. Also translates as "do
without being told".
TEXT GURU

GRADE 8

LESSON 2: MAINTENANCE OF TOOLS AND EQUIPMENT

A. Identify the following:

1. __________________ is the process of removing food and other types of soil from a surface such as
dish glass or cutting board.
2. __________________ are often used to remove scale in ware washing machines and steam tables.
3. __________________ are used to remove heavy accumulations of soil that are difficult to remove
with detergents.
4. __________________ refers to the process of removing potentially harmful microorganisms from a
surface on an object.
5. __________________ is the most common method of sanitization used in restaurants.
6. __________________ are used to occasionally on surfaces where grease has burned.
7. __________________ removes most of the suspended soil, bacteria, and cleaning compounds from
the equipment and utensils.
8. __________________ is an effective, non-selective sanitization method for food contact surfaces.
9. __________________ will occur when certain specific chemical concentrations, temperature, and
time requirements and water conditions are satisfied.
10. __________________ should be stored vertically to avoid moisture collection.

B. Enumeration:
5S in the Workplace
1.
2.
3.
4.
5.

C. Match column A with Column B to complete the sentence

A B
1. Cleaning • is a process that can remove 99.99% of the
microorganisms when done properly
2. Heating • is the process of removing soil or residue from a
particular surface
3. Steaming • is the process of removing harmful microorganisms
Using chemicals
4. Washing • is a nonselective sanitization method for food contact
surface
5. Sanitizing • is an excellent agent for treating food equipment
KEY TO CORRECTION:

A.

1. Cleaning
2. Acid cleaners
3. Abrasive cleaners
4. Sanitizing
5. Steam
6. Solvent cleaners
7. Rinsing
8. Heat/Hot water
9. Sanitation
10. Cutting boards

B.

1. Seiri/Sort
2. Seiton/Set in order
3. Seiso/Shine
4. Seiketsu/Standardized
5. Shitsuke/Sustain

C.

2
4
5
1
3
Lesson 3: Mensuration and Calculation

Measuring ingredients while cooking it's like winning half the battle when it comes to creating
something that will turn out properly and taste amazing. With the right measuring tools and techniques,
any cook can take his/her cook items a step farther in the right direction.

It is essential for the amateur cooks or baking hobbyist to get into the habit of measuring ingredients
using the right measuring tools such as the measuring cups spoons and skills to be sure that the
measurements are accurate.

DRY MEASURING CUPS

When working with dry ingredients, make sure that you favor a dry measuring cup although residential
style measuring cups are the most common. The thing that sets apart a dry measuring cup from a liquid
measuring cup is that the dry measuring cup has a flat rim.

Dry ingredients are measured by filling the cup to the brim and scraping off the top with a flat utensil.
That flat, thin rim makes an accurate measurement at the top of the cup. Dry graduated measuring cups
are perfect for recipes that may call for larger measurements of dry ingredients such as paints or quarts.

MEASURING SPOONS

Measuring spoons are used for dry or wet ingredients, so they work just fine as long as the dry
ingredients are properly leveled off and the wet ingredients are poured just before they would spill over,
creating a round "bubble" at the top of the spoon.

MEASURING DRY INGREDIENTS

Dry ingredients consist of flour, sugar, and live in her of the baking world. These ingredients are typically
granulated or powdered. As indicated before, ingredients do require a different method of measuring
the liquid ingredients. Typically it is appropriate to use dry measuring cups or skills for dry ingredients,
depending on the production volume.

TIPS FOR MEASURING DRY INGREDIENTS

1. Flour- it is important to first fluff a flour with the spoon when measuring it. If the recipe calls
specifically for sifted flour, strainer through a sifter or sieve. These methods incorporate air into the flour
for a more accurate measurement; sifting the flour helps ensure that only the finest particles are used in
the recipe. After fluffing or sifting, use a spoon to scoop the flour from its storage container and into the
measuring cup. The use of measuring cup as a scope is incorrect, as it can over pack the flour resulting in
an accurate measurement. When filling the cup, do not shake or pack the floor but rather use the back
of a knife or other flat utensil to level off the flour.

2. Baking powder/baking soda- they can be measured the same way but perform different functions in
a recipe. As with flour, it is advised to fluff this ingredient first to incorporate air and get an accurate
measurement. to do so, stir the contents of the container first and then lightly scoop with a measuring
spoon. Use a flat utensil to scrape off any excess from the top of the spoon back into the container.

3. White sugar- it is measured using the measuring spoon or cup to scoop it directly out of the storage
container or bag until it is overflowing. level of the top by sliding the back of a knife over the rim of the
cup.

4. Brown sugar- it is essentially white sugar with the addition of molasses and thus a moister, dense
sugar. To measure brown sugar pack it down into the cup of measuring utensil. This can be done by
using the cup to scoop the sugar out of the container, then patting it down with one's fingers. The goal is
for the sugar to retain the shape of the measuring cup when added to other ingredients.

5. Powdered sugar- it is very fine, and as such it is acceptable to planting if exposed to moisture. Sift the
powdered sugar to strain out the smallest particles for the recipe, and then spoon the sifted sugar into
the measuring cup. Then use the back of a knife to level of the measuring cup to achieve an accurate
amount.

MEASURING LIQUID INGREDIENTS

Liquid measurement and equivalents helps you measure how much volume of liquid will occupy a
container. There are two systems for measuring - the English system and the metric system.

Liquids are more difficult to measure than solid substances due to the surface tension of liquids. The
surface of the liquid poured in a container is not flat instead it has a convex shape if you closely observe.
This is because of two factors the gravity that pulls the liquid downwards and the surface tension of the
liquid near the sides of the container that pulls it gently towards the edges. This makes it very difficult to
correctly measure the liquids, especially when the volume is very small.

Liquid graduated measuring cups are often glass or plastic so that the liquid can be viewed through the
sides of the cup and an accurate measure can be taken. However, the key feature of a liquid measure is
the rim which has a lip and pouring spout. The graduated marking on the sides help the baker tell the
correct measurement and the lip or spout makes it easier to put the liquid into a mixing bowl or other
vessel.
TIPS OF MEASURING LIQUID INGREDIENTS

It is very important to use measuring cups with pouring spouts or lips. to make the process easier, the
cups must be made of plastic or glass rather than metal. This cup must be placed on the level surface,
pour in the liquid and view it at the eye level to be sure the liquid hits the appropriate line on the cup. In
the case of smaller measurements, are regular measuring spoon works just fine.

1. Milk- use a glass measuring cup to measure milk. Pour milk into the cup up to the measuring mark. Do
not lift the cup. It must be placed on the level surface, and view at the eye level.

2. Water- the key for measuring water is to use a plastic or glass measuring cup, if possible, and to
measure at eye level. It is not enough to hold a cap under a faucet then dump if into a bowl. Then down
to view the liquid in the cop and make sure the meniscus of the liquid rest right on the line of the
measuring cup. If the liquid is opaque, such as milk, then simply get as close as possible to the measuring
line.

3. Vanilla- this is typically measured in a very small portion since it is so concentrated and aromatic. Mini
bakers measure vanilla into a measuring spoon while holding it over the mixing bowl. Actually, it is not
the best idea especially if you do not have a steady hand. When liquid drips over the sides of the spoon
you may end up with more vanilla in the recipe than you need which is can throw of the flavors. instead
measure over a clean measuring cup or another bowl. This way, any spilled extract can potentially be
saved to be used in another recipe since vanilla is expensive.
4. Oil- measuring oil is just like measuring water or other liquids; only it has a different consistency.
Make sure to measure oil in a clean liquid measuring cup. If the cup happens to have any water left over
from washing or from a previous measurement, it can alter the final measurement of the oil, so make
sure to dry the cup before using it.

TIPS FOR MEASURING OTHER INGREDIENTS

Cooking ingredients do not allow fall into the categories of dry or liquid. Some ingredients are
somewhere in between with a semi liquid state or something totally different like chopped nuts.
Preparation is very important in measuring unusual ingredients or those that do not necessarily fall into
the categories of dry and liquid.

1. Butter and shortening- fats that are solid at room temperature including shortening and butter,
require their own measuring techniques. Butter for baking typically comes in sticks surrounded by paper
wrapping and the wrapping, is conveniently marked with measurements, usually in terms of
tablespoons. 1 stick of butter is equal to 1/2 cup. Nowadays, manufacturers also make shortening
available in "stick form", whereas, it is used to be available only in hefty canister. If you are measuring
shortening the old-fashioned way the correct method is to scoop a heaping amount into a dry
measuring cup, pack it down so there are no air spaces, and then level off the top with the back of a
knife.
2. Chopped ingredients- menu recipes are chopped items whether they are nuts, fruits, or even candies.
Be aware of whether the recipe asks the baker to measure the ingredient before chopping or after. For
instance, the recipe may call for "a 12 ounce bar of dark chocolate, chopped". the ideal way to measure
this is to purchase a chocolate bar wrap and labeled "12 ounces", or potentially to weigh a hunk of
chocolate before chopping it. However, if the recipe calls for one cup of coarsely chopped dark
chocolate then one would measure using a dry measuring cup, filling it with chopped chocolate until it is
level with the rim. Typically, there is no need to level of the ingredients in this situation. Nuts are best
measured with dry graduated cups.

3. Eggs- measuring cup is not always a requirement in measuring eggs but rather an understanding
about the size of the egg you need. You must avoid to get the shells in the bottles or other ingredients.
Always use the size of eggs a recipe calls for. But if no size is given, then assume it calls for large eggs.
Then, crack the eggs into a small glass bowl before adding them to the other ingredients. This will allow
you to see if there are any stray pieces of shell in the eggs and afford you the chance to pick them out
before they get mixed with the other ingredients.

4. Peanut butter- this is much like shortening because it is dense, sticky, and difficult to manage, let
alone measure. When measuring, spoon of the peanut butter into a dry measuring cup until it is level
with the rim of the cup. It will help if the cup is slightly greased with a tiny amount of oil, which will
prevent part of the peanut butter from sticking to the cup and throwing of the measurement.
COMMONLY USED MEASUREMENT ABBREVIATIONS

Abbreviation Measurements
tsp or t teaspoon
Tbsp., Tbsp or T tablespoon
c cup
pt pint
qt quart
gal gallon
fl oz Fluid ounce
oz ounce
lb pound
sq square
min minute
hr hour
doz dozen
mL milliliter
L liter
g gram
kg kilogram
˚F degree Fahrenheit
˚C degree Celcius or Centigrade

HOW TO CALCULATE MARK UP PERCENTAGE

Markup refers to the margin of difference between the cost price and the selling price of the item.
The item can be priced by adding the cost of the item when you buy it in the percentage of profit of the
markup to impose on your product.

For example the cost of the item is Php50.00, you want to impose a 15% markup; Php50.00 x 15% = Php
7.50. Php 7.50 is the profit. To get the selling price of the item, add the cost of the product and the
imposed mark up.
Cost of the product or item Php50.00
15% markup + Php 7.50
--------------------------
Selling price Php 57.50

The product or item will be sold at Php 57.50. Markup is, therefore the amount of percentage added to
the cost of your product or item so that you can fix the selling price with profit. The markup is not fixed.
The higher the markup the higher the percentage of your profit and the higher your selling price will be.

TECHNICAL TERMS

Mensuration- the act, process, or art of measuring.

Calculation- an estimate based on probabilities.
Graduated- to change gradually or by degrees.
Granulated- to form into grains or granules.
TEXT GURU
GRADE 8
LESSON 3: MENSURATION AND CALCULATION

A. Fill in the blanks with the correct answers.

1. ________________ while cooking is like winning half of the battle when it comes to creating
something that will turn out properly and taste amazing.
2. ________________ are meant to be measured by filling the cup to the brim and scraping off the top
with a flat utensil
3. ________________ are perfect for recipes that may call for larger measurements of dry ingredients
such as prints or quarts
4. ________________ are often glass or plastic so that the liquid can be viewed through the sides of the
cup and an accurate measure can be taken.
5. ________________ are used for dry or wet ingredients, so they work just fine as long as the dry
ingredients are properly leveled off and the wet ingredients are poured just before they would spill over,
creating around "bubble" at the top of the spoon.
6. ________________ consists of the flour, sugar, and leavener of the baking world.
7. ________________ and baking powder perform different functions in a recipe, but they can be
measured the same way.
8. ________________ is measured using the measuring spoon or cup to scoop it directly out of the
storage container or bag until it is over flowing.
9. ________________ require specialized liquid measuring cups with pouring spout or lips.
10. ________________ and other extracts are typically measured in very small portion since they are so
concentrated and aromatic.
B. Given the following ingredients and their estimated cost, compute for the total purchase cost and
cost and impose a 50% markup to determine the selling price of your product. Yield=10 servings.

ITEM UNIT COST TOTAL COST

2 kg chicken 130/kg 1. _____________

3 medium-sized potatoes 4.00/each 2. _____________
3 cloves garlic 2.00 3. _____________
1 large onion 5.00 4. _____________
3 tbsp curry powder 10.00 5. _____________
pepper 2.00 6. _____________
1 pc red bell pepper 5.00 7. _____________
1 pc green bell pepper 5.00 8. _____________
3 pcs celery stalks 5.00 9. _____________
2 c coconut milk or evaporated 15.00 10. _____________
milk
TOTAL 12-15. _____________ 11. _____________

KEY TO CORRECTION

A.
1. Measuring ingredients B.
2. Dry ingredients
3. Dry graduated measuring cups 1. 260
2. 12
4. Liquid graduated measuring cups
5. Measuring spoon 3. 6
4. 5
6. Dry ingredients
7. Baking soda 5. 30
6. 2
8. White sugar
9. Measuring liquid ingredients 7. 5
8. 5
10. Vanilla
9. 15
10. 30
11-15. 370

Lesson 4: Occupational Safety and Health

The kitchen is the heart of any home or food businesses. It is also the place where many accidents
occur. Thus, it is very important to pay special attention on how work areas in the kitchen relate to each
other.

SAFETY PRECAUTIONS

Below are reminders for our safety in the kitchen. Without adequate precautions, kitchens can be
hazardous places.

1. Repair or faulty appliances like toasters, microwaves, and oven. Faulty electrical appliances pose a
hazard in your kitchen and can cause serious injury.

2. Service and clean all kitchen appliances on a regular basis. You will find instructions and
recommendations in the owner's manual. Check the wiring of your appliances to make sure it is not
worn or frayed and that the plug is in good shape.

3. Unplug small kitchen appliances after each use, not only it is safer, but it also saves electricity. Almost
40% of electricity is still being used even after appliances are turned off, unless they are unplugged.

4. Never touch any appliance with wet hands. Be careful, too, to keep appliances away from all water
sources. Any liquid spills should be cleaned up. Make sure you are not standing in water or another
liquid when you turn on an appliance, as water conducts electricity and this can be caused due to get
shocked.

5. Do not overload outlets with too many appliances. This will cause an electrical short and, possibly, a
shock.

6. Never let children play in the kitchen and teach them kitchen safety rules. Children should not be
allowed to play with appliances and all electrical outlets should have child safety plugs.

HAZARDS AND RISK IN THE WORKPLACE

There are many things that affect the health of a person, such as his environment, his lifestyle, and
others. Unknown to many, work is an important determinants of health. It can influence health in a
positive or in a negative way. Do you feel comfortable at work? How safe is your workplace?

There are just some of the questions you need to ask in order to assess whether your workplace is
healthy to be in or not. A place that is safe, healthy, and work conducive entails more productivity. In
fact, with a healthy workplace you will be doing more work with less effort

Hazard is a term used to describe something that has the potential to cause harm.

Risk, on the other hand is a measure of the possibility of a specific harmful effect in given circumstances.

Types of Workplace Hazards

1. Safety hazards- these are caused by inadequate and insufficient machine guards, unsafe workplace
conditions, and unsafe work practices.

2. Biological hazards- these are caused by microorganisms such as viruses, bacteria, fungi and parasites.

3. Chemical hazards- this includes solid liquid or gaseous chemicals dust fume or mist.

4. Ergonomic hazards- these are caused by anatomical, physiological, and psychological demands on the
workers such as repetitive and forceful movements, vibration, extreme temperatures, and awkward
postures arising from improper work methods and improperly designed workstations, tools and
equipment.

5. Physical hazards- these are caused by noise vibration energy weather like electricity radiation and
pressure.

6. Psychological hazards- these are those that basically cause stress to a worker. This kind of hazards
that trouble and individual very much to an extent that his general well-being is affected.

7. Mechanical and/or Electrical hazards- this includes electricity, machinery, equipment, pressure
vessels, dangerous goods, fork lifts, cranes and hoists.

WORKPLACE HEALTH SAFETY AND SECURITY PROCEDURES

One of the aspects of maintaining a productive workplace is making sure that there are effective health,
safety, and security procedures in the place. Effective procedures protect the employees, customers,
guests, and facilities from harm and damage. Review the health and safety procedures regularly with the
management team to see if any changes are needed to be made to make the policies more effective.

1. Health

An effective health policy that protects and informs employees and managers within the company is one
that deals with training and education. By helping the staff to better understand how to prevent disease
in the workplace, they can reduce the fear that may set in when a traditional health risk, such as flu
season, comes around. Education can also help the employer and his/her staff to better understand the
reality of communicable diseases, how they can affect those that do not have them, and what are the
threats they pose.

2. Safety

Creating a safe workplace can be a matter of creating good safety habits. The employer can create a
policy of clearing common walkways and removing potential tripping and falling hazards. Barriers can be
used to mark areas where employees could fall such as high stairways and open floors. It is also
important to teach the employees to be mindful of where they are walking, and get the staff involved in
creating a safer workplace. The employer can also post hazard signs around the workplace to remind
employees of areas where they should pay attention, and make the wearing of safety gear mandatory in
areas where it is applicable.

3. Security

Making sure that the facility is secure is a major part in reducing workplace stress. The employer should
get the IDs of laid off or terminated. This would prevent them from entering the building to perpetrate
violent acts. Installation of surveillance cameras would also help in monitoring who are entering and
leaving the building. Surveillance cameras in the parking lot would also give the employees an added
sense of security.

RISK ASSESSMENTS AND SAFETY STATEMENT

Under the Safety, Health, and Welfare at Work Act 2005, every employer is required to carry out a risk
assessment for the workplace which should identify any hazards present in the workplace, assess the
risks arising from such hazards, and identify the steps to be taken to deal with any risks.

The employer must also prepare a safety statement which is based on the risk assessment. The
statement should also contain the details of people in the workforce who are responsible for safety
issues. Employees should be given access to this statement and employers should review it on a regular
basis. The health and safety authority has published guidelines on risk assessments and safety
statements.
1. Protective equipment and measures

The employer should tell employees about any risks that required the wearing of protective equipment.
The employer should provide protective equipment (such as protective clothing, headgear, footwear,
eyewear, gloves) together with training on how to use it, where necessary. An employee is under a duty
to take responsible care for his/her own safety and to use any protective equipment supplied. The
protective equipment should be provided free of charge to employees if it is intended for use at the
workplace only. Usually, employees should be provided with their own personal equipment.

a. Gloves- there are different types of gloves that are required for various tasks, such as:

• Dishwashing gloves- these help protect the workers hands from hot water as well as from abrasive
chemicals that may be used in soaps & sanitizers.

• Cut resistant gloves- these are made from special, strong materials that help prevent the skin from
being accidentally sliced by sharp knives.

• Freezer gloves- these are insulated gloves with good grips designed to seal the hands from frostbite,
which can be a potential problem when spending a significant time in freezers or walk in refrigeration
storage units.

b. Oven mitts- these help prevent burns and are primarily used for placing and removing hot items from
ovens handling pop plates or dealing with other hot food or restaurant equipment.
c. Apron- not only does this personal protective equipment helps keep a workers uniform clean, but it
also provides an additional barrier between the employees body and dangerous substances such as
chemicals, hot grease, and oils.

d. Anti-slip shoes- the floors in a kitchen restaurants are often slippery due to regular water and grease
spills. Wearing safety footwear helps provide employees with better grip, assisting in the prevention of
slipping and fall.

e. Slip-resistant mat- it is ideal for kitchen floors or other high-traffic areas in the restaurants where
there is a greater possibility for slips and falls. This rubber mat, not only offer better foot grip but also
give a softer and more comfortable walking surface that gives the feet, knees, and other joints better
protection from strains and other similar injuries.
2. Reporting accidents

All accidents in the workplace should be reported to the employer, who should record the details of the
incident. Reporting the accident will help to safeguard social welfare and other rights which may arise as
a result of an occupational accident. An employer is obliged to report any accident that results in an
employee missing three consecutive days at work (not including the day of the accident) to the Health
and Safety Authority.

3. Health and Safety Leave

An employer should carry out separate risk assessments in relation to pregnant employees. If there are
particular risks to an employee's pregnancy because she has recently given birth or is breastfeeding, this
should be either remove or the employee move away from them. Under Section 18 of the Maternity
Protection Act 1994, if neither of these options is possible, the employee should be given health and
safety leave from work, which may continue from the beginning of maternity leave. If a doctor certifies
that network would be unsuitable for a pregnant employee, the employer must be given alternative
work or health and safety leave.

4. Health and safety for young people

An employer should carry out a separate risk assessment in relation to an employee under 18 years of
age. This risk assessment should be carried out before the young person is employed. If certain risks are
present, including risks that cannot be recognized or avoided by the young person due to factors like
lack of experience, the young person should not be employed.

5. Violence in the workplace

The possibility of violence towards employees should be addressed in the safety statement. For
example, factors like the isolation of employees and the presence of cash on the premises need to be
taken into account. Proper safeguards should be put into place to eliminate the risk of violence as far as
possible and the employee should be provided with appropriate means of minimizing the remaining risk,
for example, security glass.

6. Bullying

One of the employer’s duties is to prevent improper conduct or behavior which includes bullying. An
employer should have established procedures for dealing with complaints of bullying in the workplace
and deal with such complaints immediately. Ignoring complaints of bullying could leave an employer
open to a possible claim for damages by an employee. It is advisable for an employer to have
established grievance procedure to deal with complaints of bullying.

SAFETY SIGNS AND COLOR AT WORK

Safety signs must be used when every hazard or danger cannot be avoided adequately or reduced in
another way. The employer should examine whether the hazard can be avoided or reduced by collective
precautions or safer ways of doing the work before installing safety signs. The safety sign will provide
information about the safety or health. It can be a sign board, color, acoustic signal, verbal
communication or hand signal.

A safety and/or health sign is an information or instruction about health and safety at work on a
signboard, a collar and illuminated sign, or acoustic signal a verbal communication, or hand signal.

A sign board is a combination of shape, color, and symbol or pictogram made visible by adequate
lighting and which may have supplementary text.

Well the messages on these signs can serve as a guide to workers, they also have another important
element-colors. Having the proper colors on signs will allow employees to know how to handle the
variety of situations. By having this universal colors workplaces enable those in potentially dangerous
situations to take the proper precautions.

1. Red sign- this means that there is a risk of danger or fire associated with the work area. It can include
flammable material in use or the requirement to wear fired retarded materials. Red is used when there
is a hazardous situation, where there is a high probability of death or severe injury.

2. Yellow sign- this indicates that the workers should use caution before performing tasks. Yellow is a
less severe threat than red, but workers should still use the necessary care when in the area. The yellow
sign is used to indicate a hazardous situations which may result in a minor injury and should not be used
when there is a possibility of death or serious injury. Yellow should not be considered for property
damage accidents at least a personal injury risk is present.

3. Green sign- this is normally used to note the location of safety equipment. This equipment can
include first aid kits or any other protective materials.

4. Blue sign- this is used to indicate a statement of company policy as the message relates to the
personal safety or protection of properties. Notice should not be used when there is a hazardous
situation or personal risk.

Having the proper safety sign is often the first step in preventing a potentially life-threatening accident.
By using the color coded messages workers can automatically understand where and when to be extra
careful.

TYPES OF SAFETY SIGN

There are different types of safety signs which denotes different aspects of health and safety in the
workplace.
1. Safety and/or health sign- this is a sign providing information or instruction about safety or health at
work by means of a signboard, a color, and illuminated sign or acoustic signal, a verbal communication
or hand signal.

2. Signboard- this is a sign which provides information or instruction by a combination of shape, color,
and symbol or pictogram which is rendered visible by lighting of sufficient intensity. In practice many
sign boards made the accompanied by supplementary text (example: "Fire exit" along side the symbol of
a moving person.)

a. Prohibition sign- this is a sign prohibiting behavior likely to increase or cause danger. ( example: "no
access for unauthorized persons")

Color: A red circular band with a diagonal crossbar on a white background; the symbol within the circle
to be black.

b. Mandatory sign- this is a sign prescribing a specific behavior (example: "eye protection must be
worn").

Color: A blue circle with a white symbol. It indicates that a specific course of action must be taken.

c. Warning sign- this is a sign giving warning of a hazard or danger (example: "danger electricity").
Color: A yellow triangle with a black border and black symbol.

d. Emergency escape or first aid sign- this is a sign giving information or emergency exits first aid or
rescue facilities (example: "emergency exit/escape route").

Color: A green rectangle or square with a white pictogram (the green part to take up at least 50% of the
area of the sign).

3. Safety color- this is a color to which a specific meaning is assigned. (Example: yellow means "be
careful" or "take precautions").

4.Illuminated sign- this is a sign made of transparent or translucent materials which is illuminated from
the inside or to the rear to give the appearance of a luminous surface (example: many emergency exit
signs).
5. Acoustic signal- this is a sound signal which is transmitted without the use of a human or artificial
voice. (example: fire alarm)

6. Hand signal- this is a movement or position of the arms or hands giving a recognized signal and
guiding persons who are carrying out maneuvers which are a hazard or danger to people. Hand signals
can be used to direct hazardous operations such as crane or vehicle maneuvers.

7. Fire safety sign- this provides information on escape routes and emergency exits in case of fire. It also
provides information on the identification or location of firefighting equipment or gives warning in case
of fire.
TECHNICAL TERMS

Hazard- an unavoidable danger or risk even though often foreseeable.

Risk- exposure to the chance of injury or loss

TEXT GURU

A. Identify the following:

1. ________________ means that there is a risk of danger or fire associated with the work area.
2. ________________ indicates that the worker should use caution before performing tasks.
 3. ________________ is normally used to note the location of safety equipment.
4. ________________ is used to indicate statement of company policy as the message relates to the
person safety or protection of property.
5. ________________ is a sign providing information or instruction about safety or health at work by
means of a signboard, a color, an illuminated sign or acoustic signal, a verbal communication, or hand
signal.
6. ________________ is a sign which provides information or instruction by a combination of shape,
color and a symbol or pictogram which is rendered visible by lighting of sufficient intensity.
7. ________________ is a sign prohibiting behavior likely to increase or cause danger.
8. ________________ is a sign prescribing specific behavior.
9. ________________ is a sign giving warning of a hazard or danger.
10. ________________ is a sign of transparent or translucent materials which is illuminated from the
inside or the rear to give the appearance of a luminous surface.

B. Enumerate the following:

1. Types of Workplace Hazards
a. ________________
b. ________________
c. ________________
d. ________________
e. ________________
f. ________________
g. ________________

2. Guidelines on Risk Assessments and Safety Statements

a. ________________
b. ________________
c. ________________
d. ________________
e. ________________
f. ________________

3. Types of Safety Signs

a. ________________
b. ________________
c. ________________
d. ________________
e. ________________
f. ________________
g. ________________

4. Types of Signboard
a. ________________
b. ________________
c. ________________
d. ________________

KEY TO CORRECTION:

A. 2.

1. Red sign a. protective equipment and measures

2. Yellow sign b. health and safety leave
3. Green sign c. health and safety for young people
4. Blue sign d. violence in the workplace
5. Safety and/or Health sign e. bullying
6. Signboard f. reporting accidents
7. Prohibition sign
8. Mandatory sign 3.
9. Warning sign
10. Illuminated sign a. safety and/or health sign
b. signboard
c. safety color
B. d. illuminated sign
1. e. acoustic signal
f. hand signal
a. safety hazards g. fire safety sign
b. biological hazards
c. ergonomic hazards 4.
d. physical hazards
e. psychological hazards a. prohibition sign
f. mechanical or electrical hazards b. mandatory sign
g. chemical hazards c. warning sign
d. emergency escape or first-aid sign