TECHNOLOGY AND

LIVELIHOOD EDUCATION
(EXPLORATORY) GRADE 7
FIRST GRADING

COMMERCIAL COOKING
 Definition of Terms
Kitchen a room especially set apart and containing
the necessary utensils
for cooking food.

Commercial Cooking

The term foodservice applies to any operation

or business that prepares food for
consumption by the public
Materials of kitchen
utensils and equipment
commonly found in the
kitchen.
 Aluminum
is the best for all-around use. It is the most
popular, lightweight, attractive and less expensive.
 Stainless Steel
is the most popular material used for tools and
equipment, but is more expensive. It is easier to
clean and shine and will not wear out as soon as
aluminum.
 Glass
is good for baking but not practical on top or surface cooking.
Great care is needed to make sure for long shelf life.
 Cast Iron
is sturdy but must be kept seasoned to avoid
rust. Salad oil with no salt or shortening can be
rub inside and out and dry. Wash with soap
(not detergent) before using.
 Ceramic and heat-proof glass

is used especially for baking dishes,

casseroles, and measuring cups. Glass
and ceramic conduct the heat slowly
and evenly.
 Teflon
It helps food from not sticking to the
pan. It is easier to wash and clean,
however, take care not to scratch the
Teflon coating with sharp instrument
such as knife or fork. Use wooden or
plastic spatula to turn or mix food inside.
 Plastic and Hard Rubber
are used for cutting and chopping
boards, table tops, bowls, trays,
garbage pails and canisters. Plastics
are greatly durable and cheap but may
not last long.
Cooking Utensils List
That Every Kitchen
Needs
1. Abaster
is handy for
returning some of
the meat or
poultry juices from
the pan, back to
the food.
2. Cans,
bottles,
cartoons opener
use to open a food tin,
preferably with a smooth
operation, and
comfortable grip
and turning knob.
3. Colanders also
called a vegetable strainer
are essential
for various tasks from
cleaning vegetables to
straining
pasta or tin contents.
4. Cutting Boards a
wooden or plastic board
where meats
and vegetables can be cut.
5. Dredgers – used to
shake flour, salt, and
pepper on meat, poultry,
and fish.
6. Double boiler –
used when temperatures
must be kept below boiling,
such as for egg
sauces, puddings, and to
keep foods warm without
overcooking.
7. Emery
boards/sharpening
steel – used to sharpen
long knives.
8. Flipper use for turning
hamburgers and other food
items
9. Funnels – used to fill
jars, made of various sizes
of stainless steel, aluminum,
or of
plastic
10. Garlic Press is a
kitchen tool which is
specifically
designed for the purpose of
pulping garlic for cooking.
11. Graters used to
grate, shred, slice and
separate foods
such as carrots, cabbage
and cheese.
12. HandyPoultry &
Roasting Tools
make it easier to lift a
hot roasted turkey from the
roaster to the serving
platter,
without it falling apart.
13. Kitchen Knives
often referred to as cook's or
chef's tools, knives are a
must for all types of kitchen
tasks, from peeling an onion
and slicing carrots, to
carving a roast or
turkey
There are many kinds of knives, each with a
specialized use
 Butcher knife –It can be used as a
cleaver to separate small joints or to
cut bones. Butcher knives are made
with heavy
blade with a saber or flat grind
 French knife – used to chop, dice,
or mince food. Heavy knives have a
saber or flat grind

 Roast beef slicer – used to

slice roasts, ham, and thick,
solid cuts of meats
 Boning knife – used to
fillet fish and to remove raw
meat from the bone
 Fruit and salad knife -
used to prepare salad
greens, vegetables, and
fruits

 Spatula – used to level off

ingredients when measuring
and to spread frostings and
sandwich fillings
 Citrus knife – used to
section citrus fruits. The
blade has a two-sided,
serrated edge

• Paring knife – used to

core, peel, and section
fruits and vegetables.
Blades are short,
concave with hollow ground.
14. Kitchen Shears
They are practical for
opening food
packages, cutting tape or
string to package foods or
simply to remove labels
or tags from items
15. Measuring Cups,
Spoons . Scales are used to
weigh materials of bigger
volumes.These are delicate
and precision instruments
that must be handled
carefully and are more
dependable in terms of
accuracy.
16. PastaSpoon
or Server is use to
transfer a little or much
cooked pasta to a waiting
plate, without mess.
17. Potato Masher
used for mashing cooked
potatoes,
turnips, carrots or other soft
cooked vegetables.
18. Rotary
eggbeater – used for
beating small amount of
eggs or batter.
19. Seafood
Serving Tools
make the task of
cleaning seafood
and removing the
shell much easier.
20. Serving
spoons- a utensil
consisting of a small,
shallow bowl on a
handle, used in
preparing, serving, or
eating
food.
21. Serving Tongs
enables you to more easily
grab and transfer larger
food items, poultry or meat
portions to a serving platter,
to a hot skillet or deep fryer,
or to a plate.
22. Soup Ladle
is used for serving
soup or stews, but
can also be used for
gravy, dessert
sauces or other
foods.
23. Spoons - Made
of stainless steel or
plastic, the solid ones
are used to spoon
liquids over foods and
to lift foods, including
the liquid out of the
pot
24. Vegetable
peeler. used to
scrape vegetables,
such as carrots
and potatoes and
to peel fruits.
25. Whisks for
Blending,
Mixing used for
whipping eggs or
batter, and for blending
gravies, sauces, and
soups.
26. Wooden
spoons used for
creaming, stirring,
and mixing. They
should be made of
hard wood
 Equipment
More complicated tools are called equipment. They may
refer to a small electrical appliance, such as a mixer, or a
large, expensive, power-operated appliance such a range or
a refrigerator.

Equipment like range, ovens, refrigerators (conventional,

convection and microwave) are mandatory pieces in the
kitchen or in any food establishment.
Refrigerators/Freezers
are necessary in
preventing bacterial
infections from foods. Most
refrigerators have special
compartment for meat,
fruits and vegetables to
keep the moisture content
of each type of food.
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.
Microwave
Ovens Foods can be
prepared ahead of
time, frozen or
refrigerated during the
slack periods, and
cooked or
heated quickly in
microwave ovens.
Blenders are used
to chop, blend, mix,
whip, puree, grate, and
liquefy all kinds of food.
A blender is a very
useful appliance. They
vary in the amount of
power (voltage/wattage).
Others vary and do not
do the same jobs.
 How Much Have You Learned?
Direction: On the third column draw a star if the statement/s in column A
match with column B and if not write the correct word/s that best describe
the statement/s .
A B C
1. It is the most popular material used for tools and Aluminum
equipment,
but is more expensive.
2. It is a greatly durable and cheap material of Glass
kitchen utensils but may not last long
3. An essential utensil for various tasks from cleaning Colander
vegetables to straining pasta or tin contents.
4. Used to level off ingredients when measuring dry Scraper
ingredients
5. Use for turning food items Flipper
 A B C
6. Commonly made up of heatproof glass Measuring Cup for
and transparent so Liquid
that liquid can be seen when measuring Ingredients
7. It make the task of cleaning seafood and Seafood Serving
removing the shell much easier. Tools
8. Enables you to more easily grab and Serving spoons
transfer larger food items, poultry or meat
portions to a serving platter, to a hot skillet or
deep fryer, or to a plate
9. Used for whipping eggs or batter, and for Pastry blender
blending gravies,
sauces, and soups.
10. Used to measure heat intensity. Temperature
scales
 CLEANING AND SANITIZING

Cleaning is the process of removing food and

other types of soil from a surface,
such as a dish, glass, or cutting board. The right
cleaning agent must be selected because not
all cleaning agents can be used on food-
contact surfaces.
 Cleaning agents are divided into four
categories:

1. Detergents – Use detergents to routinely wash

tableware, surfaces, and equipment.
Detergents can penetrate soil quickly and
soften it. Examples include dishwashing
detergent and automatic dishwasher
detergents.
2. Solvent cleaners – Use periodically
on surfaces where grease has burned
on. Solvent cleaners are often called
degreasers.
3. Acid cleaners -- Use periodically on
mineral deposits and other soils that
detergents cannot remove. These
cleaners are often used to remove scale
in ware washing machines and steam
tables.
4. Abrasive cleaners -- Use these cleaners to
remove heavy accumulations of soil that
are difficult to remove with detergents. Clean
food-contact surfaces that are used to prepare
potentially hazardous foods as needed throughout
the day but no less than every four hours. If they are
not properly cleaned, food that comes into contact
with these surfaces could become contaminated.
Sanitizing process of reducing
number of harmful organisms to
safe level on food contact
services.
It is done using heat, radiation, or
chemicals. Heat and chemicals are
commonly used as a method for
sanitizing in a restaurant; radiation
rarely is. The item to be sanitized
must first be washed properly
before it can be properly sanitized.
 Sanitizing Methods

1. Heat. There are three

methods of using heat to
sanitize surfaces – steam, hot
water, and hot air.
2. Chemicals. Chemicals that
are approved sanitizers are
chlorine, iodine, and
quaternary ammonium.
 Different factors influence
the effectiveness of
chemical sanitizers. The
three factors that must be
considered are:
 Concentration -- The
presence of too little sanitizer
will result in an inadequate
reduction of harmful
microorganisms. Too much
can be toxic.
 Temperature -- Generally
chemical sanitizers work best
in water that is between
55℉(13℃) and 120 ℉ (49 ℃).
 Contact time -- In order for the
sanitizer to kill harmful
microorganisms, the cleaned item
must be in contact with the
sanitizer (either heat or approved
chemical) for the recommended
length of time.
Advantages and
Disadvantages of Different
Chemical Sanitizers
 Chemical Advantage Disadvantage

Chlorine Effective on a
wide variety of
Corrosive, irritating to
the skin, effectiveness
bacteria; highly decreases with
increasing pH of
effective; not solution; deteriorates
affected by hard during storage and
water; generally when exposed to
inexpensive light; dissipates
rapidly; loses
activity in the
presence of organic
matter
 Chemical Advantage Disadvantage

Iodine
Forms brown color Effectiveness
that indicates decreases greatly with
strength; not an increase in pH
(most active at pH 3.0;
affected by hard very low acting at pH
water; less irritating 7.0); should not be
to the skin than is used in water that is at
chlorine; and 120oF or hotter; and
activity not lost might discolor
rapidly in the equipment and
presence of surfaces.
organic matter.
 Chemical Advantage Disadvantage

Quaternary Nontoxic, odorless, Slow destruction

Ammonium colorless, of some
Compounds noncorrosive, microorganisms;
nonirritating; stable
not compatible
to heat and
relatively stable in with some
the presence of detergents and
organic matter hard water
 Cleaning and sanitizing
utensils
There are three steps needed to effectively
clean and sanitize utensils:
• washing;
• sanitizing; and
• drying.
Cleaning kitchen premises
Cleaning your kitchen regularly is important not only
to keep it looking its best, but also to remove all of
the germs and bacteria that accumulate regularly in
the kitchen area. There are several surfaces around
the kitchen, and by making a homemade versatile
cleaning solution, you can easily clean most of the
surfaces with one basic mixture of household
ingredients that are probably already in your kitchen
cupboards.
Things You'll Need
 Broom
 Cleaning rags
 Bucket
Instructions
1. Collect loose dust by sweeping the
kitchen floor daily with a broom or static
sweeper and wiping down counter tops,
tables and other surfaces with a cleaning
rag. To remove sticky buildup, wipe with a
damp cleaning rag and wipe a damp mop
over your kitchen floor.
2. Mix 1 gallon warm water in a bucket with 1/2 cup
white vinegar and 1 tsp. dish soap. Dip your mop into
the bucket, wring the mop out and wipe across your
kitchen floors. The diluted vinegar solution makes it
safe for any kitchen floor surface while still strong
enough to clean and disinfect. The dish soap assists
in cutting through any food residue that may be on the
kitchen floor. Let your floor air dry after cleaning.
3. Make an all-purpose cleaner in
a spray bottle. Combine 3 cups
warm water with ½ cup white
vinegar and 1 tsp. dish soap.
4. Spray this solution onto kitchen
surfaces and wipe off with a damp
cleaning rag. This works well on any
type of kitchen surface including
cabinetry, sinks, tables, counters
and any other area that requires
cleaning.
5. Fill a few bowls with about 1/2 cup
each of baking soda. Place these
around your kitchen to absorb odor
and keep the kitchen smelling fresh.
Open windows to let fresh air circulate,
which is especially useful when
cooking strong-smelling foods.
Arrange the following steps
chronologically. Use A for the first
step, B for second and so on.
Write your answer on a separate
sheet of paper.
1. Prepare diluted vinegar solution in a
bucket. Dip your mop into the bucket,
wring the mop out and wipe across your
kitchen floors.
2. Sprayall-purpose cleaner onto kitchen
surfaces and wipe off with a damp
cleaning rag.
3. Collect loose dust by sweeping the
kitchen floor daily with a broom or static
sweeper and wiping down surfaces with
a cleaning rag.
4. Fill
a few bowls with about 1/2 cup
each of baking soda. Place these
around your kitchen to absorb odor and
keep the kitchen smelling fresh.
5. Make an all-purpose cleaner in a
spray bottle
Organizing kitchen utensils
Remove everything from your cabinets. It’s
easiest to tackle an organization project when
you’re starting with a clean slate, and organizing
kitchen cabinets is no exception. Go ahead and take
out every last bit of kitchenware – your plates,
glasses, mugs, pots, pans, and anything else you
have stored in your cabinets. Lay everything out on
your kitchen table so you can assess what you’ve
got and what you need.
•Decide what you can do without. You might
discover that you actually need something, go ahead
and buy it before you organize your cabinets. If you
wait, it will be more difficult to find a good place for it
later.
•Consider donating old kitchen supplies to a donation
center, or having a yard sale to unload your wares.
Knowing that your old items are going to a new home
instead of a landfill may make it easier to get rid of
the stuff you no longer need.
•Clean the cabinets from top to bottom. Cleaning
your cabinets thoroughly will prevent bugs from taking
up residence and keep your kitchen items fresh. If you
prefer not to use a chemical cleaner, try using a
solution of white vinegar diluted with a little water. This
natural cleaning agent works well to clean kitchen
cabinets. If you need a scrubbing agent, baking soda
does the trick.
•If your cabinets are made from unpainted wood, take
care to use cleaning supplies that won’t damage them.
•Line the cabinets with paper or cork
linings. Fresh cabinet linings will help eliminate old
odors and create a nice space for your kitchen
supplies. You can choose among paper, vinyl, or
rubber liners that come in a myriad of textures and
patterns.Measure your cabinet floors and cut the
liners to size, then insert them in the bottom of the
cabinets.
•Some liners come with adhesive backings to help
them stay in place on the cabinet floors.
•Place sachets in the corners to keep your cabinets
fresh. Scented sachets are useful to keep your cabinets
smelling nice. Pick out a few of your favorite dried herbs and
spices, such as lavender, rose petals or cinnamon sticks.
Place the herbs and spices in small cloth bags tied or sewn
securely at the top. Replace the sachets every few months,
when their scent is no longer as fresh. Certain herbs and
spices can be used to deter insects. Try sachets scented
with eucalyptus, tea tree oil, or lemon oil to keep pests away.
•If you want to absorb bad odors without using a fragrance,
place sachets filled with baking soda in your cabinet corners.
•Buy organizers for smaller kitchen items. Consider buying the
following items for your cabinets: A utensil organizer. Some kitchen
drawers have built-in organizers for utensils, but many don’t. If your
drawer doesn’t have one, it’s worth picking one up for a few dollars.
•Teacup or coffee cup hooks. Many people install hooks under
cabinets that overhang countertops as a way to store coffee cups,
mugs, or teacups. Consider this option if you’re a big coffee drinker
and you want to have your cups easily accessible. Canisters for dry
goods and other items. If you store flour, sugar, spices, and other
food items in your kitchen cabinets (as opposed to using a separate
pantry), you might want sturdy food containers. Choose containers
with tight-fitting lids to keep insects and airflow out.
•Lay out the items you plan to store. Arrange everything in
stacks according to type. When you organize your kitchen cabinets, it makes
sense to group like items together. That way everything is easier to locate, and
you know how many clean items you have left and when you’re getting low on
a particular item. Group your glassware together, including water glasses,
juice glasses, and other everyday glasses.
•Group your stemware together, including wine and champagne glasses.
You might also want to store tumblers in the same space.
•Group your plates and bowls. Many people stack their salad plates on top of
their dinner plates to save a little space. Group your bowls together as well.
•Separate fine china and seasonal items.
•If you have cabinets with glass faces, consider which dishes you want to store
so they are visible. Your dishes can be both decorative and functional.
•Place dishes you use most often in accessible
cabinets. Assess which items you use on a daily basis and pick a
large, accessible cabinet to store them in. You probably want to
choose a cabinet that is located over the counter, rather than below
it, so you won’t have to bend over to reach the dishes you need
most often. If your cabinets have multiple shelves, place your
frequently used items on the bottom.Your dinner plates, salad
plates, and cereal bowls probably fall into the “daily use” category.
Go ahead and stack them neatly in the cabinet you have chosen.
•If you don’t have room for large plates, you can use a dish drying
rack as a plate rack on your counter.
•In a separate accessible cabinet, store your water glasses, coffee
cups, mugs, and other items you use every day.
Store fine china and fragile items higher up. Upper
cabinets or top shelves of cabinets are the place to store
items you want to keep safe. Your nicer china, stemware,
fragile casserole and serving dishes, and other such
items should be carefully arranged higher up, out of easy
reach.
•Stack pots and pans in lower cabinets near the stove. Everyone’s
kitchen is different, but in many cases the lower cabinets (below the
counters) are perfect for pot and pan storage. These items are often
heavy and clumsy to stack, so it makes sense to store them slightly more
out of the way and in a place where you won’t have to lift them too high.
Place the pots and pans you use most often in the lower cabinets that are
easiest to reach. Place pots and pans you use less often on the lowest
shelves or toward the back of the cabinets.You might find it easier to
organize your pots using a pot rack you can hang on the wall next to your
cabinets. This prevents you from having to stack them.
•Some people place pots on top of the cabinets themselves. If your
cabinets don’t reach the ceiling, you can consider the cabinet tops a
suitable storage area.
Organize utensils in a flat utensil drawer. Place
your utensil organizer in one of the wide, flat kitchen
drawers that is most easily accessible. Arrange your
utensils so that the forks, spoons and knives are each
kept separate.
Find a place for appliances. Appliances you use every
day should probably be kept on the kitchen counter, but
you may have other occasionally-used items – a waffle
iron, a juicer, a food processor, and so on - that you
need to store in a cabinet. Place them in an out-of-the-
way shelf or on top of the cabinets. You’ll be able to get
them when you need them, but they won’t be in your
way.
•Store food in its own cabinet. If you plan to have a food and
spice cabinet, choose a space that’s slightly separate from the rest
of your kitchen supplies. It wouldn’t do to have cereal and spices
spilling out onto clean dishes, so you want to make sure food items
have their own designated area.You could also have a separate
spice cabinet. Extracts, herbs, and other small items also have a
place here. It all depends on what you like to use when you cook,
and what you prefer to have within easy reach.
•You may choose instead to have a spice drawer. If this is the case,
line the drawer well with a disposable liner that you can switch out
when it gets soiled with stray spices. Set up your spice containers
inside the drawer.
•Designate kitchen drawers for oft-used items. Most kitchen cabinetry
sets have a row of drawers for storing supplies that don’t belong in the
cabinets. Every home cook uses these drawers differently. Take a look at
your kitchen supplies and decide how you can put your drawers to best
use.Kitchen essentials like can openers, potato peelers, microplanes, and
garlic presses are usually stored together in the same drawer.
•If you bake a lot, you might want to have a drawer just for measuring cups,
measuring spoons, and other baking supplies.
•Consider designating a drawer for kitchen towels and oven mitts.
•You may need a drawer for food storage containers and other items like
aluminum foil and plastic wrap.
•You might want to make a “junk drawer” for the odds and ends that don’t fit
anywhere else – stray pens, rubber bands, coupons, recipe cut-outs, and
other useful things.
Place cleaning supplies under the sink. The area under the sink
is a convenient place to store everything you need to keep your
kitchen spotless. Trash bags, cleaning solutions, rubber gloves,
extra dish soap and detergent, extra sponges, and so on can be
found in this spot in many people’s homes. Don’t use this area for
food or kitchenware storage if you’re also storing cleaning supplies
there.