Good

Morning!!
Measuring Dry
And Liquid
Ingredients
Accurately
 Flour, granulated sugar, brown sugar,
Dry Ingredients baking powder and baking soda

Liquid ingredients Water, milk

Graduated measuring cup, measuring

Measuring tools spoons, weighing scale, individual
measuring cup

Others Spatula, tray, sifter

 A. Flour 3. Level off with
spatula.

1. Sift the flour

2. Scoop to fill the

measuring cup to
overflow. Do not
shake.
 B. Sugar
White sugar
1. Sifting is not necessary before measuring unless it is lumpy.
2. Fill the measuring cup until over flowing.
3. Level off with the spatula.
Brown Sugar
1. Check if the sugar is lumpy before measuring. Roll out the lumps.
Remove the dirt.
2. Scoop into the measuring cup and pack compactly until it follows
the shape when inverted.
 C. Powdered Food (baking powder and baking soda)
3. Level with spatula
1. Remove the lumps 2. Dip the measuring or back edge of the
in the powder by spoon into the knife or right in the
stirring. powder can opening.
 D. Shortening

Liquid fats
Solid fats

1. Fill the measuring cup/spoon 1. Pour oil in the glass

with the shortening while pressing measuring cup.
until it is full.

2. Level the fat with a straight of a 2. Check if it is filled up to the

knife or spatula. measuring mark. Do not lift
the cup when measuring.
 E. Milk

1. Pour milk into the glass measuring cup up

Liquid Form
to the measuring mark. Do not lift the cup.

Powdered milk 1.Remove lumps in milk by stirring.

2. Scoop lightly to fill the measuring cup or

spoon without shaking until it overflows.

3. Use the spatula or the straight edge of the

knife to level the measurement.
 Maintain
tools and
equipment
Contamination - the presence of minor and unwanted constituents
(contaminants) in material, physical body, natural environment, workplace,
etc

Defective – having faults,

incomplete
Fragile – easily broken

Inventory – an
itemized list
Microorganism – living things that are too small and can be
seen only thru a microscope

Storage – a space for keeping

something.
Workplace - refers to the office, premises or worksite
where a worker is temporary or habitually assigned.
Where there is a no fixed or definite workplace, the
term shall include the place where the worker actually
performs regular work, or where he regularly reports
to render service or to take an assignment
 A.
Knives
knives are important in the kitchen. They cut better and are
easier to work with than dull knives. Select knives that are
light, comfortable and balanced in your hand. It is necessary
to have the following knives in your kitchen:
1. Paring Knife is helpful for peeling fruits and
vegetables.
2. Serrated Knife is ideal for cutting
bread.
3. Chef's Knife is useful for most cutting and
chopping jobs.
 B. Cutting C. Measuring
Boards Cups/Measuring
Spoons
Always keep your Measuring cups is a
counter tops clean and necessity in the kitchen and
scratch-free. It is of various sizes which come
important to have in glass, metal or plastic.
separate cutting boards An angled measuring cup is
for meat and vegetables easy to read when
to prevent germs and measuring liquids.
cross contamination. Measuring spoons are also
Cutting boards are made important for determining
of many different the correct amount of dry
 F. Mixing Bowls G.
Colander

Always keep your You need to have at least

counter tops clean and one colander for draining
scratch-free. It is liquid from canned or
important to have cooked vegetables and
separate cutting boards pasta. Use it for washing
for meat and vegetables fresh fruits and
to prevent germs and vegetables. It's a good
cross contamination. idea to select a colander
Cutting boards are made with stand, so it doesn't
of many different sit in the liquid which is
 H. Miscellaneous G.
Tools Colander
A grater for shredding, A grater for shredding,
shaving and zesting is a shaving and zesting is a
versatile tool to have in the versatile tool to have in the
kitchen. Also, useful is a kitchen. Also, useful is a can
can opener, bottle opener. opener, bottle opener. A
A potato masher and potato masher and
vegetable peeler are vegetable peeler are always
always part of a well- part of a well-stocked
stocked kitchen. A kitchen kitchen. A kitchen timer is
timer is important for important for timing recipes
timing recipes accurately. accurately. A meat
 H. Miscellaneous I. Safety tools of
Tools and equipment
A grater for shredding,
shaving and zesting is a The safety of tools and
versatile tool to have in the equipment is not only the
kitchen. Also, useful is a concern of the
can opener, bottle opener. management, but of the
A potato masher and workers who use the
vegetable peeler are equipment as well. Proper
always part of a well- maintenance and safety
stocked kitchen. A kitchen of tools and equipment
timer is important for are important for the
timing recipes accurately. following reasons:
 1.D.
Good quality
Spoons of service . Modern equipment
and E. Tongshasandbuilt-in
controls, thermometers and timing and regulating
Whisks
devices. A wooden
breakdown Spatulas
Long-handled, or of these devices may affect the
quality
plastic spoonsof the
are food being prepared and caused slowdown
necessary Tongs are useful for
in production
for mixing and service.
and stirring. Other many jobs including
useful spoons are slotted turning food and
2. Sanitation
spoons . Mechanical
for draining, function of equipment like the
ladles for come in a variety of
refrigerator
serving soupsandandfreezers
gravies,encourages sizes.
the development of
Spatulas come
disease
and pastacausing
spoons bacteria.
for keepingNegligence of their cleanliness
in different materials
leadsseparated.
pasta to the growth of food-borne
Whisks are bacteria.
like metal or plastic
useful tools for mixing and their purpose is
3. Firepancake
sauces, prevention . Grease
batter, and and dirt that gather in stove
to slide under
rims andegg
whipping hoods are fire
whites. An hazards. Daily inspection of grease
collecting
electric hand equipment
mixer is will minimize the danger of fire.
4. Safety . Most food service accident happens
in the kitchen. This is due to lack of knowledge
and training of food worker in the use of tools
and equipment.

5. Less cost of production . Expenses will be

minimized if tools and equipment are in good
condition.
 Safety measures in the use of tools and
equipment.
1.Store knives, choppers and cutting blades in designated
places. Label them.

2. Repair broken tools and equipment immediately.

3. Check wiring of electrical equipment regularly. Report

kitchen equipment that are not functioning.

4. Handle fragile tools or those tools made of glass with care.

Those with breaks should be discarded.

5. Store tools and equipment in a clean dry place. Do not

TYPES AND USES OF
CLEANING
MATERIALS/
DISINFECTANT
 Natural Cleaning
Materials
A. Vinegar Vinegar is a great natural cleaning product as
well as a disinfectant and deodorizer. Mix a solution of 1
part water to 1 part vinegar in a clean spray bottle and you
have a solution that will clean most areas of your kitchen.
Don't worry about your kitchen smelling like vinegar. The
smell disappears when it dries. You can use it in the kitchen
for cleaning the stove top, appliances counter tops, and
floor. Improperly diluted vinegar is acidic and can eat away
tile grout. Never use vinegar on marble surfaces.
B. Lemon juice- Lemon juice can be used to dissolve soap
scum and hard water deposits. Lemon is a great substance to
clean and shine brass and copper. Lemon juice can be mixed
with vinegar and or baking soda to make cleaning pastes
C. Baking Soda- Baking soda can be used to scrub surfaces
in much the same way as commercial abrasive cleansers.
Baking soda is great as a deodorizer. Place a box in the
refrigerator and freezer to absorb odors. Put it anywhere you
need deodorizing action.
d. Bacteria-free sponge and some muscle
Sponges are great scrubbers which help to
disinfect your kitchen by cleaning away the
food debris that bacteria thrive on. To keep
your sponges disinfected, wet them down and
place them in the microwave and heat for one
minute each.