Learning task 5 learners information sheet copy and answer the following In your notebook

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Department of Education Region IV-A - CALABARZON Schools Division of Calamba City SELF-LEARNING MODULE GRADE 7 COMMERCIAL COOKERY Quarter7/8 1 – Module 1 Module Development Team Writer: Reviewer: Ma. Salvacion F. Manaligod Layout: Management: Cristeta M. Arcos SDS Susan DL Oribiana ASDS Rogelio F. Opulencia CID Chief Dolorosa S. De Castro EPS-LRMDS Cristeta M. Arcos Erlito B. Orlinga Flor I. Tomas Rosemarie V. Magnaye

Department of Education│R4A│Division of Calamba City Office Address: DepEd Bldg., City Hall Compound, Brgy. Real, Calamba City For DepEd Division of Calamba City USE only. Please send your feedback and suggestions to [email protected] or call 049–554 9830 loc. 14

Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior the government agency or office approval of wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this book are owned by their respective copyright holders. permission Every effort has been to use these materials from exerted to locate and seek their respective copyright owners. The publisher and authors do not represent nor claim ownership over them. Dear Parents, The Schools Division of Calamba City is one with every Filipino family in coping with the demands of our modern times amidst Covid–19 Pandemic. The Division initiated Self Learning Module (SLM) aims to meet the most essential learning competencies required to be learned by your child whether your child opts for online, modular or blended learning modality. The learning activities in this SLM are arranged chronologically from simple to complex to lead your child to think critically, act skillfully, and reflect deeply on each lesson and practice into real life skills. Most importantly, this SLM promotes self-paced learning as your child can always review the least understood lessons as often as he/she pleases. Thank you in advance for being one with us! Together, let us envision that, by the end of this school year, we will see your child as one responsible young person with a heart and mind for humanity, for nature, for the country, and for God. Dear Learner, Welcome to a brand-new year of learning! This is our gift to you: The Division initiated Self Learning Module (SLM) that will help you acquire the most essential learning competencies you needed as 21st Century Learner through the Pivot 4 A IDEA Model which compose of 10 parts. Development Introduction Parts of the LM What I need to know What is new What I know What is in Engagement What is it What is more What I can do Assimilation What else I can do What I have learned What I can achieve Description The teacher utilizes appropriate strategies in presenting the MELC and desired learning outcomes for the day or week, purpose of the lesson, core content and relevant samples. This allows teachers to maximize learner awareness of their own knowledge as regards content and skills required for the lesson The teacher presents activities, tasks, contents of value and interest to the learners. This shall expose the learners on what he/she knew, what he /she does not know and what she/he wanted to know and learn. Most of the activities and tasks must simply and directly revolved around the concepts to develop and master the skills or the MELC. The teacher allows the learners to be engaged in various tasks and opportunities in building their KSA’s to meaningfully connect their learnings after doing the tasks in the D. This part exposes the learner to real life situations /tasks that shall ignite his/ her interests to meet the expectation, make their performance satisfactory or produce a product or performance which lead him/ her to understand fully the skills and concepts The teacher brings the learners to a process where they shall demonstrate ideas, interpretation , mindset or values and create pieces of information that will form part of their knowledge in reflecting, relating or using it effectively in any situation or context. This part encourages learners in creating conceptual structures giving them the avenue to integrate new and old learnings. Please take time to read and do the activities in these SLM as if you are reporting in school. Set a regular study schedule for you as much as possible, but keep in mind that these SLM will enable you to learn at your own pace. If you do not understand a lesson, the SLM would not mind you flipping back the pages repeatedly for review. Also, remember to keep in touch with your teachers. Send them a message through your online sessions or write them a note as you do your modular activities. We wish you good luck in your studies, and we hope that you will remain happy and enthusiastic in learning! WEE K 1 I Identify Kitchen Tools Less on This lesson deals with kitchen tools and equipment based on their uses. Any cook should be familiar with the correct utensils, devices and equipment in the kitchen. It is important to consider several things and not only the price when buying them. The job of cooking requires specific tools, utensils, and equipment for proper and efficient preparation of food. Each piece has been designed to accomplish a specific job in the kitchen. Learning Task 1: Choose and write on the space provided the word which does not belong to the group. Write your answers in your notebook. Kitchen Tools Bread knife Grater Skillet/Frying Pan Peeler Slotted Spoon Ladle Pastry Blender Tong Colander Pan Butcher’s Knife Strainer Rubber Scraper Turner Kitchen Fork Potato Masher Rolling Pin Electric Mixer Mixing Bowl ANSWER 1. 2. 3. 4. 5. Measuring Spoons D Learning Task 2: Write the letter of the correct answer. Write your answers in your notebook. 1. Commonly made up of heat-proof glass and transparent so that liquid can be seen such as in measuring water, vinegar and milk. A. dry measuring cup C. liquid measuring cup B. garlic Presser D. measuring spoons 2. The material used in making kitchen tools such as spoon, fork and knives. A. cast iron C. glass B. ceramic and heat proof glass D. stainless steel 3. A special coating applied to the inside of some aluminum or steel pots which help from not sticking to the pan. A. aluminum C. stainless steel B. cast iron D. Teflon 4.Kitchen utensil which can be used in levelling flour and sugar in dry measuring cup. A. grater C. soup ladle B. potato masher D. spatula 5. It is use to measure dry, solid and liquid ingredients in small amounts. These come in a set of four spoons: ¼ teaspoon, ½ teaspoon, 1 teaspoon, and 1 tablespoon. A. dry measuring cup C. liquid measuring cup B. garlic Presser D. measuring spoons 6.The most popular, lightweight, attractive and less expensive material of kitchen utensil. A. aluminum C. plastic B. cast iron D. Teflon 7. Used for whipping and beating eggs or batter and for blending gravies, sauces and soups. A. boning knife C. pasta server B. funnels D. wire whisks 8. It rolls out dough for pie crusts, biscuits and cookies. A. colander C. rolling pin B. grater D. serving spoon 9.Used for heating foods that burn easily over direct heat such as custards, chocolate, milk and sauces. A. double broiler C. pie pan B. soup kettle D. pressure Cooker 10. Use for turning hamburgers and other food items. A. aluminum C. turner B. cast iron D. teflon Materials of kitchen utensils and equipment commonly found in the kitchen. The tools, utensils and equipment are made of different materials, each having certain advantages and disadvantages. The following lists are 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. It requires care to keep it shiny and clean. Much more, it gives even heat distribution no matter what heat temperature you have. It is available in sheet or cast aluminum. 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. Many of these baking dishes are decorated and can go from stove or oven to the dining table. Teflon is a special coating applied to the inside of some aluminum or steel pots and pans. 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. Plastic and Hard Rubber are used for cutting and chopping boards, table tops, bowls, trays, garbage pails and canisters. They are much less dulling to knives than metal and more sanitary than wood. Plastics are greatly durable and cheap but may not last long Cooking Utensils List That Every Kitchen Needs A. Measuring Tools These are the tools use in measuring ingredients accurately. Dry Measuring Cups It is use to measure dry, solid and liquid ingredients in small amounts. These come in a set of four spoons: ¼ teaspoon, ½ teaspoon, 1 teaspoon, and 1 tablespoon. Liquid Measuring Cup Commonly made up of heat-proof glass and transparent so that liquid can be seen such as in measuring water, vinegar and milk. Measuring Spoons It is use to measure dry, solid and liquid ingredients in small amounts. These come in a set of four spoons: ¼ teaspoon, ½ teaspoon, 1 teaspoon, and 1 tablespoon. Scoop Spatula/ Scraper It is use to transfer dry ingredients from storage containers to measuring cup or mixing bowl. Kitchen utensil which can be used in levelling flour and sugar in dry measuring cup. B. Slicing and Cutting Tools These are the tools use in slicing, cutting, chopping large ingredients into piece Peeler It is use to peel fruits and vegetables. The blade swivels. Grater It is use to grate, shred or slice vegetables and cheese. Sharpening Steel It is use to renew the sharp edge on a knife. Cutting Board It is use to protect the counter when cutting. Kitchen Shears It is use for cutting dried fruits and vegetables, trimming fresh herbs and cutting pastry. Bread Knife Usually has a serrated edge. This helps cut bread or cake without crushing it. Paring Knife This short-bladed knife is used often. It is use for cleaning and paring foods and cutting fruits and vegetables. Butcher Knife A heavy-duty knife that’s widest near the point and use for dividing larger cuts of meat or vegetables. Slicing Knife A long narrow knife. Use for slicing meat and poultry, shredding cabbage. C. Mixing Tools These are the tools used in mixing ingredients. It is made up of pottery, glass, metal or plastic. They are available in different sizes and maybe purchased as a set. It is where the ingredients placed when mixing. Mixing Bowls Rubber Scraper It removes food from spoons, sides of bowls and pans. Rotary Beater It is use for beating together ingredients. wire whisks Used for whipping and beating eggs or batter and for blending gravies, sauces and soups. D. Baking Tools These are the tools used in baking. Pastry Blender It is use to cut shortening into dry pastry ingredients. Cutters It is use to cut out biscuits and cookies from rolled dough. Available in many shapes. Rolling Pin It rolls out dough for piecrusts, biscuits and cookies. Pastry Brush It is use to brush pastry or bread with melted butter or glaze baked goods. Pastry Board It is a working surface for rolling out pastry, biscuits or cookies and for kneading dough. It is usually made of wood and heavy cloth cover may be used to keep dough from sticking to the board. E. COOKING TOOLS These are the tools use to handle foods while cooking. Wooden Spoon Use to beat, stir and mix hot food or foods being cooked. Basting Spoon Use to baste and lift foods. Should have a long, heatproof handle. Slotted Spoon It allows liquid to drain from foods when they are lifted. Soup Ladle It is use to dip liquids such as soup or stew from a pan to a bowl or cup. Turner Use for turning hamburgers and other food items. Potato Masher It use to mash potatoes as well as other foods. Tongs Kitchen Forks It is use to lift and turn hot foods. It has two tines. It is use to lift or turn heavy food. F. COOKWARES Frying Pans or Skillets Saucepans or Pots with Lids Double Boiler Pressure Cooker Dutch Oven Soup Kettle G. KITCHEN AIDS Can Opener Timer Thermometers Strainer Colander Pot Holders Funnel Food Chopper Food Grinder Vegetable Brush E Learning Task 3 : Can you name the following Kitchen Tools? Write your answers in your notebook. 6.______________________________ 1.______________________________ 2. ______________________________ 7.______________________________ 3.______________________________ 8.______________________________ 9.______________________________ 4.____________________________ 5.____________________________ 10.____________________________ A Learning Task 4: Identify the following measuring tools. Write your answers in your notebook. 1. _________________ It is used to measure dry and solid ingredients. 2. _________________ It is an example of measuring tool that is use to measure liquid ingredients. 3. _________________ It is use to measure small amount of dry and liquid ingredients. 4. _________________ It is use to level off dry ingredients when measuring. 5. _________________ It is use to transfer dry ingredients from the storage to the measuring cup or mixing bowl. 6. _________________ These are the tools use in slicing, cutting, chopping large ingredients into piece 7. _________________ These are the tools use in measuring ingredients accurately. 8. _________________ These are the tools use in slicing, cutting, chopping large ingredients into piece. 9. _________________ These are the tools used in mixing ingredients. 10._________________ These are the tools use to handle foods while cooking. Learning Task 5 : Arrange the following scrambled letter to get the correct answer. Write your answers in a one whole sheet of paper and draw tools . 1. X I M N I G O O L T These are the tool used in mixing ingredients. 2. O R T A Y R R A E B T E It is use for beating ingredients together. 3. X I M N I G O W B L It is where the ingredients placed when mixing. 4. O L L I N R G I N P It rolls out dough for piecrusts, biscuits and cookies. 5. A S T Y R P U S B R H It is use to brush pastry or bread with melted butter. WEE K 2 IDENTIFY KITCHEN EQUIPMENT L e s s o n I This lesson deals with Kitchen 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. Learning Task 1: 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. Write your answers in your notebook. A 1. It is the most popular material used for tools and equipment, but is more expensive. 2. It is a greatly durable and cheap material of kitchen utensils but may not last long 3. An essential utensil for various tasks from cleaning vegetables to straining pasta or tin contents. 4. Used to level off ingredients when measuring dry ingredients 5. Use for turning food items 6. Commonly made up of heatproof glass and transparent so that liquid can be seen when measuring 7. It make the task of cleaning seafood and removing the shell much easier. 8. 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 9. Used for whipping eggs or batter, and for blending gravies, sauces, and soups. B Aluminum Glass Colander Scraper Flippper Measuring Cup Seafood Serving Tools Serving spoons Pastry blender C 10. Used to measure heat intensity. Temperature scales D Equipment like range, ovens, refrigerators (conventional, convection and microwave) are mandatory pieces in the kitchen or in any food establishment. Refrigerators / Freezers Auxiliary equipment Microwave Ovens 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. Butter compartment holds butter separately to prevent food odors from spoiling its flavor. Basically, refrigerator or freezer is an insulated box, equipped with refrigeration unit and a control to maintain the proper inside temperature for food storage 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. have greatly 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 quickly in microwave ovens 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. Blenders E Learning Task 3 : On your notebook list down all the equipment that you can find in your kitchen. Give the importance of each equipment KITCHEN EQUIPMENT IMPORTANCE 1. 2. 3. 4. 5. A Learning Task 4: Prepare a short skit demonstrating the proper use of kitchen equipment. Write your answers in your notebook. The rubric below will serve as a guide and basis of your score . Performance Areas Content Relevance/ Appropriaten ess 5 4 The complete idea is clearly stated The answers are aligned to what is needed. The ideas are vague, lack of focus. The answers are somewhat misleading. 3 The idea lacks supporting points. The answers have a little relevance to what is asked 2 No supporting points. No relevance at all. Written answers Written answers Mechanics are relatively free and Grammar have no errors in word selection and use, sentence structure, spelling and capitalization. of errors in word selection and use, sentence structure, spelling and capitalization. (1-2 errors) E for. Written answers have several errors in word selection and use, sentence structure, spelling and capitalization. (34 errors) Written answers have serious errors in word selection and use, sentence structure, spelling and capitalization. Clean and Sanitize Kitchen Tools and Equipment WEE K Lesson I This lesson highlights the Equipment and/or utensils are cleaned and/or sanitized safely and according to manufacturer’s instructions. Cleaning equipment are stored safely in the designated position and area. Learning Task 1: Put a check (√) mark if the statement is correct and an (X) mark if incorrect. Write your answer on a separate sheet of paper. 1. Utensils need to be thoroughly washed in cold soapy water. 2. Follow the instructions on the sanitizer’s container carefully. 3. All utensils must then be thoroughly dried before they are re-used. 4. Cleaning will remove most of the dangerous bacteria present in the utensils. 5. Chemical sanitizer or very hot water were used in absence of dishwasher D Learning Task 2: Write the letter of the correct answer on your notebook. 1. The process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board. A. Cleaning C. Sanitizing B. Detergents D. Solvent cleaners 2. 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. A. Cleaning C. Sanitizing B. Detergents D. Solvent cleaners 3 3. Use periodically on surfaces where grease has burned on. Solvent cleaners are often called degreasers. A. Cleaning C. Sanitizing B. Detergents D. Solvent cleaners 4. 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. A. Abrasive cleaners C. Cleaning B. Acid cleaners D. Solvent cleaners 5. Use these cleaners to remove heavy accumulations of soil that are difficult to remove with detergents. Some abrasive cleaners also disinfect. A. Abrasive cleaners C. Cleaning B. Acid cleaners D. Solvent clean CLEANING AND SANITIZING Cleaning and sanitizing procedures must be part of the standard operating procedures that make up your food safety program. Improperly cleaned and sanitized surfaces allow harmful microorganisms to be transferred from one food to other foods. Cleaning is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board. Cleaning is done with a cleaning agent that removes food, soil, or other substances. Cleaning agents are divided into four categories: Detergent s Solvent cleaners Acid cleaners Abrasive cleaners 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. Use periodically on surfaces where grease has burned on. Solvent cleaners are often called degreasers 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. Use these cleaners to remove heavy accumulations of soil that are difficult to remove with detergents. Some abrasive cleaners also disinfect. Clean foodcontact 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 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. Advantages and Disadvantages of Different Chemical Sanitizers Contact Chemical Advantage Disadvantage Concentration Time Chlorine 50 ppm in water between 75 and100oF 7 seconds Effective on a wide variety of bacteria; highly effective; not affected by hard water; generally inexpensive Corrosive, irritating to the skin, effectiveness decreases with increasing pH of solution; deteriorates during storage and when exposed to light; Iodine 12.5-25 ppm in water that is at least 75oF 30 seconds Forms brown color that indicates strength; not affected by hard water; less irritating to the skin than is chlorine; Quaternary Ammonium Compounds U to 200 ppm in water that is at least 75oF 30 seconds Nontoxic, odorless, colorless, noncorrosive, nonirritating; stable to heat and relatively stable in the presence of organic matter; active over a wide pH range Effectiveness decreases greatly with an increase in pH (most active at pH 3.0; very low acting at pH 7.0); should not be used in water that is at 120oF or hotter; Slow destruction of some microorganism s; not compatible with some detergents and hard water Learning Task 3 : Given the scrambled letters below, unscramble them to get a word or a group of words related to cleaning and maintaining kitchen premises. 1. AINSZTEI - ________________________ 2. INEDIO - ________________________ 3. NGILCAEN - ________________________ 4. TERQUARYNA - ________________________ 5. LCEHIMAC - ________________________ Learning Task 4: Answer the following questions. Write your answer in your notebook. 1. How did you find the answer? 2. Is that easy to find out? 3. For you, what is the purpose of the game? 4. Are you familiar with it? E Learning Task 5: Complete the following table. Chemical Advantage Disadvantage Chlorine 1. 1. 2. Iodine 1. 2. 1. 2. Quaternary Ammonium Compounds 1. 2. 1. A It is important you’re cleaning and sanitizing kitchen utensils properly using a quality detergent. Learning Task 6: Answer the following questions? Write your answer in your notebook. 1. What is the importance of cleaning kitchen tools? 2. Why do we need to sanitize kitchen equipment? Learning Task 7: Make a JINGLE about CLEANING AND SANITIZING KITCHEN UTENSILS. Write this in a short bond paper. The Criteria below will serve as guide and basis of your score . 1. Content 70% and Message 2. Creativity 20% 3. Neatness % 10 TOTAL: 100 % WEE K Abbreviation and Equivalents of Measurements 4 L e s s o n I This lesson describes the importance measured ingredients according to recipe requirement Learning Task 1: Fill the blanks with the correct word or group of words that make the statement complete and correct. Write your answers in your notebook. 1. Ingredients which measure by volume and by weight demand ___________ measuring tools or equipment. 2. Refrigerators are operated by electricity. The unit that does the _______ is underneath the box behind the grill. 3. In preparing fryer, heat foods on the is transferred by range or in . the 4. Brown sugar is _______________________ into the measuring cup before leveling off. 5. Spring scales should be adjusted so that pointer is at . D Learning Task 2: Complete the table below. Write down your observations in your notebook. CUPS 2 tablespoons 1 cup (3) oz 2 ½ fluid ounces 250 OF U.S. (1) fluid oz 8 fluid ounces 220 g 85 ml O (5) C METRIC 30 ml. (2) ml. 4 inches (4) teaspoon Different people may use the identical recipe for molded desserts, all of their molded desserts could turn out differently because of different measuring and mixing techniques. The following section presents some important measuring equivalents, tables and conversions. TABLES OF WEIGHTS AND MEASURE How To Measure Liquids CUPS U.S. 2 tablespoons 1 fluid ounces ¼ cup 2 fluid ounces 3 fluid ounces ½ cup ¼ cup 1 cup 2 cups 2½ cups 4 cups 4 fluid ounces 5 fluid ounces 5 ½ fluid ounces 6 fluid ounces 7 fluid ounces 8 fluid ounces 16 fluid ounces (1 pint) 20 fluid ounces 32 fluid ounces (1 quart) METRIC 30 ml. 60 ml, 90 ml. 125 150 170 185 220 250 500 625 ml. ml. ml. ml. ml. ml. ml. ml. 1 liter HOW TO MEASURE DRY INGREDIENTS QUICK CONVERSIONS 1/2 oz 1 oz 2 oz 3 oz 4 oz (1/4 lb) 5 oz 6 oz 7 oz 8 oz (1/2 lb) 9 oz 10 oz 11 oz 12 oz (3/4 lb) 13 oz 14 oz 15 oz 15 g 30 g 60 g 90 g 125 g 155 g 185 g 220 g 250 g 280 g 315 g 345 g 375g ¼ inch ½ inch ¾ inch 1 inch 2 inches 2 ½ inches 3 ¼ inches 4 inches 5 inches 6 inches 7 inches 8 inches 9 inches 5 mm 1 cm 2 cm 2.5 cm 5 cm 6 cm 8 cm 10 cm 12 cm 15 cm 18 cm 20 cm 22 cm 410 g 440 g 470 g 25 cm 28 cm 30 cm 16 oz (l lb) 24 oz (1 ½ lbs) 500 g 10 inches 11 inches 12 inches (1 foot) 18 inches 750 g 20 inches 50 cm 46 cm 32 oz (2 lbs) 1 kg 24 inches (2 feet) 30 inches 61 cm 77 cm USING CUPS AND SPOONS All cup and spoon measurement are level ¼ cup 2 fluid ounces 60 ml 1/3 cup 85 ml ½ cup 2 ½ fluid ounces 4 fluid ounces 1 cup 8 fluid ounces 125 ml 250ml 1/4/ teaspoon 1/2 teaspoon 1 teaspoon 1 ml 2.5 ml 1 tablespoon 15 ml 5 ml OVEN TEMPERATURES FAHRENHEIT (OF) 250 300 325-350 375-400 425-450 475-500 CELCIUS (OC) 120 150 160-180 190-200 220-230 250-260 TEMPERATURE S Very Slow Slow Moderately Slow Moderate Moderately Hot Hot E Learning Task 3: Analogy. Write your answers in your notebook. 1. ¼ cup 60 ml 1/3 cup : : ml 2. 1 oz 1 ½ oz 30 g 3. ¼ inch ¾ inch 5 mm 4. 1 teaspoon ¼ teaspoon 5 ml 5. 250 OF 125 OF g mm ml 120 OC O C A Learning Task 4: Now, the lessons focusing on how to measure ingredients. It’s time to work to demonstrate your learning. Are you ready? Help Ms. Bing convert this recipe to make 24 cupcakes for the upcoming school bake sale. 1. _________________ eggs 2. _________________ cup (s) all purpose flour 3. _________________ cup (s) white sugar 4. _________________ cup (s) milk 5. _________________ cup (s)melted butter CHOCALATE CUPCAKES SERVING 6 CUPCAKES 1 egg ¾ cup ½ cup ¼ cup ¼ cup 2 powder 1 powder all purpose flour white sugar milk melted butter tablespoon cocoa teaspoon baking Measu re Ingredi ents According to Recipe requirement L e ss o n I This lesson describes the importance of Measuring Dry and Liquid Ingredients. Familiarize with the different liquid and dry ingredients. Classify the tools used on how to measure liquid and dry ingredients. Value the importance of measuring liquid and dry ingredients in a specific task Different people may use the identical recipe for molded desserts, all of their molded Desserts could turn out differently because of different measuring and mixing techniques. Baking is a science and it requires all the precision you would expect when doing a chemical experiment. Your ingredient measurements have to be precise to get the chemical reactions you need and to score that perfect, consistent result every time. Learning Task 1: 1. What are Measuring Tools to measure ingredients? 2. Why is it important to measure ingredients accurately? 3. How do we properly measure ingredients? D Learning Task 2: Arrange in their proper order the steps in measuring dry and liquid ingredients. Write the letter of the correct answer on your notebook. *steps Measuring dry ingredients: _______1. Level off the ingredients with the use of spatula. A. 1st step C. 3rd step nd B. 2 step D. 4th step _______2. Put the measured ingredients in the bowl. A. 1st step C. 3rd step nd B. 2 step D. 4th step _______3. Fill the measuring cup with ingredient. Do not shake because it will result to inaccurate measurement. A. 1st step C. 3rd step B. 2nd step D. 4th step *Steps in measuring liquid ingredient: _______4. Pour the liquid ingredient into the measuring cup. A. 1st step C. 3rd step B. 2nd step D. 4th step _______5. Read the marker line or measurement at eye level. A. 1st step C. 3rd step WEE K 5 B. 2nd step D. 4th step _______6. Place the measuring cup on a flat, even surface. A. 1st step C. 3rd step nd B. 2 step D. 4th step *Steps in measuring dry and liquid ingredients: _______7 Pour brown sugar on the dry measuring cup. A. 1st step C. 3rd step nd B. 2 step D. 4th step _______8. Place the measuring cup on a plate. A. 1st step C. 3rd step nd B. 2 step D. 4th step _______9. Level off the brown sugar with the use of spatula. A. 1st step C. 3rd step nd B. 2 step D. 4th step _______10. Turn the measuring cup upside down. A. 1st step C. 3rd step nd B. 2 step D. 4th step TOOLS FOR MEASURING INGREDIENTS Dry Measuring Tool It is use to measure dry, solid and liquid ingredients in small amounts. These come in a set of four spoons: ¼ teaspoon, ½ teaspoon, 1 teaspoon, and 1 tablespoon. Liquid Measuring Tool Commonly made up of heat-proof glass and transparent so that liquid can be seen such as in measuring water, vinegar and milk. Liquid and Dry Measuring spoon It is use to measure dry, solid and liquid ingredients in small amounts. These come in a set of four spoons: ¼ teaspoon, ½ teaspoon, 1 teaspoon, and 1 tablespoon. Measuring Tool Kitchen utensil which can be used in levelling flour and sugar in dry measuring cup. STEPS IN MEASURING MEASURING TOOL 1st step - 2nd step because it - INGREDIENTS CORRECTLY USING DRY Put the measured ingredients in the bowl. Fill the measuring cup with ingredient. Do not shake will result to inaccurate measurement. 3rd step - Level off the ingredients with the use of spatula. STEPS IN MEASURING MEASURING TOOL INGREDIENTS CORRECTLY USING 1st step - 2nd step - Read the marker line or measurement at eye level. 3rd step - Place the measuring cup on a flat, even surface. LIQUID Level. Pour the liquid ingredient into the measuring cup. STEPS IN MEASURING INGREDIENTS CORRECTLY USING DRY AND LIQUID MEASURING TOOL 1st step - 2nd step - 3rd step - 4th step - Place the measuring cup on a plate. Pour brown sugar on the dry measuring cup. Level off the brown sugar with the use of spatula. Turn the measuring cup upside down E Learning Task 3: Classifying the Liquid and dry ingredients. Write your answers in your notebook. SUGAR SOY SAUCE POWDER PEPPER STARCH OLIVE OIL SALT LIQUID INGREDIENTS MINT FISH SAUCE DRY INGREDIENTS VANILLA MILK A Learning Task 4: Complete the following statement. Write down your observations in your notebook. 1. The different measuring tools are… 2. The knowledge we gained from the lesson will help us to… 3. The steps in measuring dry and liquid ingredients are… WEE K 6 Calculate Cost of Production L es s o n I This lesson explains the Computed costs of production are reviewed and validated according to enterprise production requirements. Learning Task 1: Solve this math problem about selling price. Write your answer on your notebook. A seller sells a washing machine at a cost price of Rs 15,000 with a profit of 20%. Calculate the price at which the customer will purchase it. And also, find profit earned by the shopkeeper. 1.How do we compute the mark up based on selling price? 2. How do we compute the mark up based on purchase cost? D How to Calculate Percentage Mark Up A. Peso Mark Up is the difference between how much an item costs you, and how much you sell that item for-it's your profit per item. This is done by subtracting your PURCHASE COST from your SELLING PRICE. Example: Selling price Purchase cost/buying price Peso mark up 15.00 - 10.00 5.00 Learning Task 2: Compute the following to get PESO MARK UP. 2 points each. Write your answers in your notebook. 1. 2. 3. 4. 5. Item suman pansit puto bibingka mais Purchase Cost ₱ 10.00 ₱ 20.00 ₱ 5.00 ₱ 10.00 ₱15.00 Selling Price ₱ 12.00 ₱ 25.00 ₱ 8.00 ₱ 12.00 ₱ 18.00 Peso Mark Up ? ? ? ? ? B. Calculate percent Peso Mark Up based on Purchase Cost. This is done by dividing the PESO MARK UP by the PURCHASE COST. Example: Peso markup Purchase cost/buying price Percentage mark up 5.00 ÷10.00 .5 or 50% Learning Task 3: Compute the following to get PURCHASE COST. 2 points each. Write your answers in your notebook. Item Purchase Cost Selling Price Peso Mark Up 1. suman 2. pansit 3. puto 4.bibingka 5. mais ? ? ? ? ? ₱ ₱ ₱ ₱ ₱ 12.00 25.00 8.00 12.00 18.00 ₱2.00 ₱5.00 ₱3.00 ₱2.00 ₱3.00 C. Calculate your percent markup based on SELLING PRICE. This is done by dividing the PESO MARK UP by the SELLING PRICE. Example: Peso markup Selling price Percentage mark up 5.00 ÷15.00 .33 or 33% Learning Task 4: Compute the following to get SELLING PRICE. 2 points each. Write your answers in your notebook. Item Purchase Cost Selling Price Peso Mark Up 1. suman ₱ 10.00 ? 2.00 2. pansit ₱ 20.00 ? 5.00 3. puto ₱ 5.00 ? 3.00 4.bibingka ₱ 10.00 ? 2.00 5. mais ₱15.00 ? 3.00 E Learning Task 5: Perform the four basic operation in calculating the percentage mark up of the following items by using the purchase cost. 1.Soy sauce 12.00 15.00 1._____ Percentage mark up based on purchase cost 6._____ 2.¼ Brown Sugar 14.00 18.00 2._____ 7._____ 3.Catsup 15.00 20.00 3._____ 8._____ 4.Gelatin 8.00 12.00 4._____ 9._____ 5.Yogurt 21.00 27.00 5._____ 10.____ Items Purchase cost Selling Price Peso Mark up A Learning Task 6: If you are going to put up a small business, what are the items/products are you going to sell? Write your answers by completing the table. Write your answer on your notebook. Items Purchase cost/buying price Selling price Peso markup Percentage mark up 1 2 3 4 5 Importance of Occupational Health and Safety Procedures I L e s s o n This lesson focuses on Safety regulations and workplace safety and hazard control practices and procedures are clarified and WEEK S 7-8 explained based on organization procedures. Hazards/risks in the workplace and their corresponding indicators are identified to minimize or eliminate risk to co-workers, workplace and environment in accordance with organization procedures. Contingency measures during workplace accidents, fire and other emergencies are recognized and established in accordance with organization procedures. Learning Task 1: Explain and answer the following questions. 1. What is the advantage of understanding the hazards present in the kitchen? 2. How will you keep yourself from sustaining a knife related wound or laceration? 3. What will happen if the electrically operated kitchen equipment work for continuously long hour usage? 4. What are the preparations that you need to do to protect your establishment from natural hazards? 5. Prevention is better than cure. Explain why. D Learning Task 2: Select the letter with the best answer that will identify the type of hazard/accident in the workplace. A. Protecting your property from fire; B. Protecting your property from natural hazards; C. Protecting your property from crime; D. Protecting your staff and visitors from accidents E. Legislation that may affect your business. 1. Cooking ranges, boilers and deep-fat fryers without fitted thermostats or emergency cutoff valves to turn off. 2. Non-visual inspections of all portable electrical items and electrical wiring. 3. Prepare a flood plan for your business 4. Consider putting shop-fronts with grilles or shutters to deter smash and grab raiders. 5. Keeping the premises clean, tidy, congestion-free and well lit will go a long way to preventing most of this type of accident. 6. Do make aisles and passageways sufficiently wide for easy movement and keep clear at all times. 7. Clear up spillage promptly and post warning notices. 8. Manufacturing and packaging standards should pass the regulatory board. 9. Only licensed electrical engineers should check and inspect electrical installations and wirings. 10.A food establishment should be in a free-flood area. Commonly Encountered Maintenance Problems in Commercial Kitchens The commercial kitchens are the production units of any organizations whether it is a Hotel, Restaurant, Banquet or any other business outlet like Fast Food, or road side eateries. These kitchens consist of mostly white powder coated metallic false ceilings stainless steel kitchen equipment and kota stone flooring. In some kitchen, we may find aluminum sheet false ceiling. The light fittings are recessed in false ceiling and have Perspex cover over the fluorescent tubes to avoid any glass breakage falling in food items. The kitchen equipment are operated with electricity, LPG, Coal and water. Apply health, safety and security procedures in the workplace Running a business in a cafeteria or a big food service establishment is a demanding job. Consider the following responsibilities if you are a worker or an owner of such business. A. B. C. D. E. Protecting your property from fire; Protecting your property from natural hazards; Protecting your property from crime; Protecting your staff and visitors from accidents; Legislation that may affect your business. Most kitchen fires occur in kitchen ranges, boilers or deep-fat fryers and can often be traced back to poor cleaning regimes. A. Protecting Property from Fire Ensure that cooking ranges, boilers and deep-fat fryers are fitted with thermostats or emergency cutoff valves to turn off the fuel supply should a fire break out. B. Protecting establishment from natural hazards Firstly, check with the Local Authority whether property is in a flood risk area. If it is then you should: Prepare a flood plan for your business detailing the actions you will need to take to minimize damage and disruption. Practice putting the plan into action so that you and your staff will be sure it works and have experience of what to do. C. Protecting property from crime Where possible, cash should not be left on the premises outside business hours. Empty the cash register over-night and leave the drawer open as this often deters thieves D. Protecting your staff and visitors from accidents. Keeping the premises clean, tidy, congestion-free and well lit will go a long way to preventing most of this type of accident. Clear up spillage promptly and post warning notices. E Learning Task 3: Enumerate at least five (5) ways on how to control hazards and risks in the kitchen. Write your answers in your notebook. 1. 2. 3 4. 5. Learning Task 4: Write T if the statement is true and write F if it is false. 1. Correct level of grease and temperature must be observe when deep frying. 2. Caution must be observed when working with hot oil or objects. 3. Washed utensils are to be dried by towel after manual or machine dishwashing. 4. Hot-holding equipment include only steam tables and hot cabinets. 5. Hazards Analysis and Critical Control Point is a food safety system that helps identify and control any danger of food contamination. A Learning Task 5: Slogan/Poster Making. 1. Draw/ make slogans/ posters on safety and hygiene practices in the workplace. 2. Use 2 x 4 feet illustration board, appropriate color medium and drawing tools. 3. Submit your output to your teacher for proper evaluation. CRITERIA: 1. Content 50% 2. Applicability 20% 3. Presentation 20% 4. Neatness 10 % Answer key Week 1 Learning Task 1 1. Skillet/Frying Pan 2. Pastry Blender 3. Butcher’s Knife 4. Rubber Scraper 5. Measuring Spoons Learning Task 2 1. C 2. D 3. D 4. D 5. D 6. A 7. D 8. C 9. A 10. C Learning Task 3 1. pot holder 2. pressure cooker 3. rolling pin 4. liquid measuring cup 5. dry measuring cups 6. soup ladle 7. bottle opener 8. peeler 9. measuring spoon 10. scoop Learning Task 4 1. measuring spoon 2. liquid measuring cup 3. measuring spoon 4. spatula 5. scoop 6. baking tools 7. measuring tools 8. slicing and cutting tools 9. mixing tools 10. cooking tools Learning Task 5 1. mixing tools 2. rotary beater 3. mixing bowl 4. rolling pin 5. pastry brush Week 3 Learning Task 1 1. X 2. √ 3. √ 4. √ 5. √ Week 7/8 Learning Task 1 ASSIGNMENT Learning Task 2 1. A 2. A 3. B 4. C 5. D 6. D 7. D 8. E 9. A 10. B Learning Task 2 1. A 2. B 3. D 4. B 5. A Learning Task 3 1. SANITIZE 2. Iodine 3. CLEANING 4. QUATERNARY 5. CHEMICAL Learning Task 3 1. Learning Task 4 RUBRICS Learning Task 5 Chemical Chlorine Advantage -Effective on a wide variety of bacteria; Disadvantage 2. -Corrosive, -irritating to the skin, -highly effective; -effectiveness decreases with increasing pH of solution; -not affected by hard water; generally inexpensive -deteriorates during storage and when exposed to light; -dissipates rapidly; Iodine -Forms brown color that indicates strength; -loses activity in the presence of organic matter Effectiveness decreases greatly with an increase in pH (most active at pH 3.0; not affected by hard water; less irritating to the skin than is chlorine; and activity not lost rapidly in the presence of organic matter. Quaternary Ammonium Compounds very low acting at pH 7.0); Should not be used in water that is at 120oF or hotter; and might discolor equipment and surfaces. Slow destruction of some microorganisms; not compatible with some detergents and hard water Nontoxic, odorless, colorless, Household chemicals- Install safety locks on the doors of cabiet where dangerous chemical stored. Knives – store your sharpest knives separate from utensil drawer, either in a knife block or case. 3. Small appliances- never reach into appliances like mixers and blenders while they are running. 4. Never leave high heat unattended. 5. Overloaded circuits 6. Bad storage habits in the refrigerator Learning Task 4 T T F F T Learning Task 5 PROJECT noncorrosive, nonirritating; stable to heat and relatively stable in the presence of organic matter; active over a wide pH range Week 2 Learning Task 1 1. stainless steel 2. plastic and hard rubber 3. 4. spatula 5. 6. 7. 8. serving tongs 9. wire whisk Week 4 Learning Task 1 1. SOAK 2. CLOTH 3. STORAGE 4. DRY 5. CONTAMINATION Learning Task 2 1. 1 LFUID 2. 250 ml 3. D7 oz 4. ½ teaspoon 5. 120 0C Week 5 Learning Task 1 ASSIGNMENT Learning Task 2 1. C 2. A 3. B 4. A 5. B 6. C 7. B 8. A 9. C 10. D Learning Task 1 ASSIGNMENT Learning Task 2 1. 2 2. 5 3. 3 4. 2 5. 3 Learning Task 3 1. 16% 2. 20% 3. 37% Week 6 Learning Task 4 1. 20% 2. 25% 3. 60% 4. 20% 5. 20% Learning Task 5 1. ₱3.00 2. ₱2.00 3. ₱5.00 4. ₱4.00 5. ₱6.00 6. 25% 10. Learning Task 2 rubric Learning Task 3 rubric Learning Task 3 1. 85 2. 45 3. 15 4. 1.25 5. 60 Learning Task 4 1. 1 2. ¾ 3. ½ 4. ¼ 5. ¼ Learning Task 3 Liquid -SOY SAUCE OLIVE OIL FISH SAUCE VANILLA 4. 16% 5. 16% 7. 14% 8. 33% 9. 50% 10. 28% Learning Task 6 assignment DRY SUGAR PEPPER MINT MILK POWDER Learning Task 4 ASSIGNMENT References Cookery 7 Learner’s Material pp. 5-30 Home Economics 7 cookery+worksheets+printables&sxsrf=ALeKk02x9BKq9obf30nltU9hWTwJqxtKCw Economics-kitchen tools/ https://dictionary. /reported-kitchen tools-direct-kitchen tools https://owlcation.com/humanities/Indirect-Kitchen tools https://www.pinterest.ph/pin/430516045622822411/ https://www.thoughtco.com/-kitchen tools-1690393 https://www . OkKvPKmAW_h4KIBg&q=cleaning+materials&oq=cleaning&gs_lcp https://www risk+and+hazard+in+workplace&oq=risk+and+hazard&gs MmspX5OkKvPKmAW_h4KIBg&q=kitchen+equipments&oq=kitchen+equipmen thttps://www 3GwpX6XhIsqsmAWPsoPIDQ&q=kitchen+mixing+tools&oq=kitchen+&gs_

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