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Cookery
Learning Outcome 1
Clean, Sanitize and Store Kitchen
Tools and Equipment
MA. FATIMA AIRENE R. CATUBIG
TLE/TVL Teacher
FIRST QUARTER

• This video provides
varied and relevant
activities and
opportunities to
determine your
understanding of
the key concepts
and to demonstrate
core competencies
as prescribed in the
TESDA Training
Regulation in
Cookery.
http://twc.tesda.gov.ph/downloads/
TWCPrograms/CKR.pdf

• Cleaning and sanitizing kitchen tools and equipment
must be part of the standard operating procedures
that make up your food safety program. Improper
cleaning and sanitizing kitchen surfaces allow
harmful microorganisms to be transferred from one
food to another.

LIST OF
COOKING
MATERIALS,
KITCHEN
UTENSILS AND
EQUIPMENT
THAT ARE
COMMONLY
FOUND IN THE
KITCHEN

• is mostly used in the
kitchen and the most
popular because it is
lightweight, attractive
and less expensive; It
requires care to keep it
shiny and clean; It also
gives even heat
distribution no matter
what heat
temperature you have.
It is available in sheet
or cast aluminum.
Aluminum

• is the most popular material
used for tools and equipment,
but it is more expensive. It is
easier to clean and shine and
will not wear out easily. Choose
those with copper, aluminum or
laminated steel bottoms to
spread heat and keep the pot
from getting heat dark spots.
Stainless steel utensils maybe
bought in many gauges, from
light to heavy.
Stainless Steel

is used for salad making and dessert but not
practical for top or surface cooking. Great
care is needed to ensure for long shelf life.
Glass

HOW TO TAKE CARE OF
GLASS?
1. To remove stain, use 2 table spoon of
liquid bleach per cup of water when soaking
and cleaning.
2. Use baking soda to remove grease crust
and boiled vinegar as final rinse.
3. Use a nylon scrub

• is durable but must be kept oiled to avoid
rusting. Salad oil with no salt or shortening
can be rubbed inside and out and dried.
Wash with soap (not detergent) before using.
Cast Iron

•is used when
temperature must be
kept below boiling,
such as for egg
sauces, puddings; it is
used to keep food
warm without
overcooking.
Double Boiler

is a special coating applied inside
aluminum or steel pots and pans. It
prevents food from sticking to the
pan.
Teflon

KITCHEN TOOLS
• Cans, bottles, cartoons opener is used to
open a food container easily, and
comfortably grip and turn knob.
Can Opener

• Colanders also
called a
vegetable strainer
are essential for
various tasks from
cleaning
vegetables to
straining pasta or
contents.
Colander

• Plastic and Hard
Rubber are used for
cutting and
chopping, 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.
Plastic and Hard Rubber

• are wooden or plastic board where
meat, fruits and vegetables can be
cut
Chopping Board

are used to fill jars, made of various sizes of
stainless steel, aluminum, or of plastic.
Funnel

is a kitchen tool which is specifically
designed for the purpose of pulping garlic.
Garlic Press

are used to
grate, shred, slice
and separate
foods such as
carrots, cabbage
and cheese
Graters

They are practical
for opening food
packages, cutting
tape or string or
simply removing
labels or tags from
items. Other cutting
tools such as box
cutters are also
handy for opening
packages.
Kitchen Shears

is used for
mashing cooked
potatoes, turnips,
carrots or other
soft cooked
vegetables.
Potato Masher

used for beating small
amount of eggs or
batter. The beaters
should be made of
stainless steel.
Rotary Egg Beater

a rubber or
silicone tool to
blend or scrape
the food from the
bowl, metal,
silicone or plastic
egg turners or
flippers
Scraper

utensils consisting
of a small, shallow
bowl on a handle
used in preparing,
serving, or eating
food.
Serving Spoons

enable you to grab easily and transfer larger food
items, poultry or meat portions to a serving platter,
hot deep fryer, and plate. It gives you a better grip
especially when used with a deep fryer, a large
stock pot or at the barbecue
Serving Tongs

is used to level off
ingredients when
measuring and to
spread frostings and
sandwich fillings.
Spatula

solid, slotted, or
perforated which are
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.
Slotted Spoons

are used to measure heat
intensity. Different
thermometers are used for
different purposes in food
preparation – for meat,
candy or deep-fat frying and
other small thermometers are
hanged or stand in ovens or
refrigerators to check the
accuracy of the equipment’s
thermostat.
Temperature Scale

It is used for blending,
mixing, whipping eggs
or batter, and for
blending gravies,
sauces, and soups. The
beaters are made of
looped, steel piano
wires which are twisted
together to form the
handle
Whisks

are used for
creaming, stirring,
and mixing. They
should be made
of hard wood
Wooden Spoons

Measuring Tools
for liquid ingredients –
are commonly made
up of heat-proof glass
and transparent so
that liquid can be
seen.
Measuring Glass

Measuring Tools
– are used to weigh
large quantity of
ingredients in kilos,
commonly in rice,
flour, sugar, legumes
or vegetables and
meat up to 25
pounds.
Household Scale

Kinds of knives
–is used to chop,
dice, or mince
food. Heavy knives
have a saber or flat
grind.
French Knife

Kinds of knives
– is used to prepare
vegetables, and
fruits.
Fruit & Salad Knife

Kinds of knives
often referred to as
cook's or chef's tools,
used for all types of
kitchen tasks such as
peeling an onion,
slicing carrots, carving
a roast or turkey, etc.
Kitchen Knives

Kinds of knives
–has a two-sided blade
and serrated edge. It is
used to section citrus
fruits.
Citrus Knife

Kinds of knives
– is used to core,
peel, and section
fruits and
vegetables. Blades
are short, concave
with hollow ground.
Paring Knife

Kinds of knives
is used to scrape
vegetables, such as
carrots and potatoes,
and to peel fruits. The
best ones are made
of stainless steel with
sharp double blade
that swivels
Vegetable Peeler

EQUIPMENT
•Equipment may refer to a small electrical
appliance, such as a mixer, or a large, expensive,
power-operated appliance such as ranges or a
refrigerator.
•Equipment’s like ranges, ovens, refrigerators
(conventional, convectional and microwave) are
mandatory pieces in the kitchen or in any food
establishment.

• 1. 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. Butter
compartment hold butter separately
to prevent food odors from spoiling its
flavor.

COOKERY 9-WEEK 1-3 technology and livelihood education.pptx

• Oven- a chamber or
compartment used
for cooking, baking,
heating, or drying.

Microwave ovens used for cooking
or heating food.

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).

SANITIZING
• is done using heat, radiation, or chemicals. Heat
and chemicals are commonly used as a
method for sanitizing in a restaurant than
radiation. The item to be sanitized must first be
washed properly before it can be properly
sanitized. Some chemical sanitizers, such as
chlorine and iodine, react with food and soil
and so will be less effective on a surface that
has not been properly cleaned.

METHODS OF SANITIZING
• 1. Thermal Sanitizing. It involves the use of
hot water or steam. There are three methods
of using heat to sanitize surfaces – steam,
hot water, and hot air.
• Hot water is the most common method used
in restaurants. If hot water is used in the third
compartment of a three-compartment sink,
it must be at least 171 F (77 C). If a high-
 
temperature ware washing machine is used
to sanitize cleaned dishes, the final sanitizing
rinse must be at least 180 F (82 C)
 

2. CHEMICALS.
•Approved chemical sanitizers
are chlorine, iodine, and
quaternary ammonium.
Different factors influence the
effectiveness of chemical
sanitizers. The three factors
that must be considered are:

• a. Concentration. The presence of too little
sanitizer will result in an inadequate reduction
of harmful microorganisms. Too much can be
toxic.
• b. Temperature. Generally, chemical sanitizers
work best in water that is between 55 F

(13 C) and 120 F (49 C).
  
• c. 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

LESSON 2 PREPARE APPETIZERS
This module deals with the skills and knowledge
required in preparing and presenting appetizers.
Upon completion of this module you should be
able to:
1.identify the origin of appetizer;
2.2. perform Mise en place;
3.3. prepare a range of appetizers;
4.4. present a range of appetizers; and 5. store
appetizers

HISTORY OF APPETIZER
Appetizers were originally introduced by the
Athenians as a buffet in the early third century B.C. They
would serve sea urchins, cockles, sturgeon, and garlic.
Aperitifs came about by the Romans and
were classified as a liquid appetizer that typically
contained alcohol. In addition to inciting hunger like
food appetizers, the purpose for aperitifs were also
meant to help with the imminent digestion process. These
drinks would be shared from a single glass and passed
around the table to all members of the eating party.
Aperitifs are still utilized today, typically with the
company of food appetizers.

• The word itself, "appetizer," starting being
used in the Americas and England in
the1860s, though it's only reason for
existence was to have a word with more
of a local flavor than "hors d'oeuvres.“
• For a time, appetizers would be served
between the main course and dessert as
a refresher, but by the twentieth century
they had taken their place as a precursor
to the main course.

• On the other hand it is said that
appetizers are the dishes that can truly
be considered Filipino because we are
best known for using our hands to eat the
small finger foods that come with the first
course. Appetizers can include anything
from fish to meat, nuts and chips. They
are often served before dinner or at
large family lunches

MISE’ EN PLACE
•is a French term which means “set
in place” that is you have
everything ready to cook and in its
place. You should be able to
identify and prepare all the needed
tools and equipment as well as all
the ingredients to make the
preparation and cooking easily

THE FOLLOWING ARE THE TOOLS AND
EQUIPMENT NEEDED IN PREPARING
APPETIZERS

Ball Cutter
•– sharp
edged scoop
for cutting out
balls of fruits
and
vegetables.

RUBBER SPATULA
• – used to
scrape off
contents of
bowls.

CHANNEL
KNIFE
• – small hand
tool in making
garnishes.

SPATULA
• – used for
manipulating
foods like
spreading.

WIRE WHIP
• – used for
mixing thinner
liquids.

ZESTER
• – used to
remove zest or
citrus peels in
thin strips

FRENCH KNIFE
•– for chopping, slicing and
dicing.

PARING KNIFE
•– used for
trimming and
paring fruits
and
vegetables.

BUTTER CURLER
•– used for making butter curls.

CUTTING BOARD
•–– board for cutting fruits and
vegetables.

KITCHEN SHEAR
•– cutting device for ingredients
like scissors.

POTATO MASHER
•– designed
to press
potato and
cooked
vegetables.

CHILLER
•– for keeping
cold foods
chilled for
service

OTHER TOOLS AND EQUIPMENT
USED IN PREPARING APPETIZERS
• 1. Measuring
spoons – are
used for
measuring dry
and liquid
ingredients in
small quantity

• 2. Measuring
cups – is used to
measure dry
ingredients. They
come in various
sizes and
volumes.

• 3. Glass measuring
cup – container
which is usually
transparent. It is
smooth in the inside
with the graduation
mark on the outside
to read. This is used
for measuring liquid
ingredients like
water and oil.

• 4. Mixing bowls –
these containers
have smooth,
rounded interior
surfaces with no
creases to retain
some mixture

• 5. Mixing spoon. - is used for mixing
ingredients. It is made of wood in different
sizes and different length of the handle.

• 6. Paring knife- is used to remove
the skin covering of fruit and
vegetables.

• 7. Fork is used to combine
ingredients.

•8. Container of different sizes
and shapes.

COCKTAIL APPETIZERS
Are usually juices of orange,
pineapple, grapefruit or tomatoes
served with cold salad dressings.
They may be in the form of a
seafood or fruit, mixed with little
alcoholic beverages or seafood like
shrimps, crabs or lobsters served with
slightly seasoned sauce.

CANAPÉS
•– bite-size open faced
sandwiches consist of tiny
portions of food presented on
bases of bread, toast, or pastry
easily handled and eaten.
Canapés Consists of Three Parts

GUIDELINES FOR ASSEMBLING
CANAPÉS
•Good mise en place is essential.
In making canapés especially for
large functions, all bases, spreads
and garnishes must be prepared
ahead of time so that final
assembly may go quickly and
smoothly.

ASSEMBLE AS CLOSE AS POSSIBLE
TO SERVING TIME.
•Bases quickly become soggy, and
spreads and garnishes dry out easily.
After placing them in a tray, cover
them lightly with plastic and held for a
short time under refrigeration. Safe
food handling and storage must be
observed.

Select harmonious flavor combinations in
spreads and garnish such as:
A.Mustard and ham
B. Lemon butter and caviar
C. Pimiento cream cheese and sardines
D. Tuna salad and capers
E. Anchovy butter, hard cooked egg slice

•Make sure that at least one of
the ingredients is spicy in
flavor. A bland canapé has
little value as an appetizer

•Use high quality
ingredients.
Leftovers can be
used for canapés,
but they must be
carefully handled
and stored to retain
freshness.

Keep it simple. Simple meat
arrangements are more attractive than
extravagant one.

Arrange canapés carefully and
attractively on trays. Each tray should
carry an assortment of flavor and
textures, so there is something for
every taste.

Refers to small portions of highly
seasoned seafood foods. It is a
combination of canape, olives,
stuffed celery, pickled relishes and
fish. These are variety of food both
hot and cold served as appetizers.
The serving is smaller in unit size or
portion size that can be eaten with
forks from small plates or with forks

RELISHES
• are raw or
pickled
vegetables
cut into
attractive
shapes
served as
appetizer

•Raw vegetables with dips -
These are known as crudités
(croo dee tays). Cru in French
means “raw”. Common bite size,
cut raw vegetables served with
dips

2. DIPS
• – accompaniment to raw vegetables, and
sometime potato chips and crackers. Any
mixture of spreads can be used as dips.
Proper consistency is important to any dip. It
must not be so thick that it cannot be
scooped up without breaking the cracker. It
must be thick enough to stick to the items
used as dippers. Thin or soften them by
adding mayonnaise, cream or other
appropriate liquid. Sauces and salad
dressings can be used as dips

3. PICKLED ITEMS
• . Includes variety of items like cucumber pickles, olives,
watermelon pickles, pickled peppers, spiced beets,
and other preserved fruits and vegetables

• 1. Antipasto-Italian Appetizer
• A. Cured meats – Salami, prosciutto, bologna, boiled ham

b. Seafood items – Canned items
like sardines, anchovies, and tuna

C. CHEESES – PROVOLONE,
MOZZARELLA

D. HARD COOKED EGG
AND STUFFED EGGS

E. RELISHES
F. MUSHROOM & OTHER
VEGETABLES

2. BRUSCHETTA
- slice of Italian bread that is toasted,
rubbed with brushed garlic, and drizzled
with olive oil, served with toppings like
canapés.

3. TAPAS
•- a small food item intended to
be eaten with wine or other drinks
usually in bars. They are served in
a small portion intended to be
eaten immediately.

4. CAVIAR
• – salted roe, or eggs, of the sturgeon.
Any product labeled caviar must
come from sturgeon. Roe from any
other fish must be labeled as such
(white fish caviar)

5. AMUSE BOUCHE (AH MEWS
BOOSH)
• – a tiny appetizer or hors d’ oeuvres
offered to guest seated at their tables
either before or after they have
ordered from the menu. It is an
opportunity to showcase an aspect of
the chef’s cooking style and talent
and to welcome the guest.

•Anything that can be served in a
tiny portion can be served as an
amuse bouche like salads, soups,
and little portions of meat, fish or
vegetables with the few drops of
sauce and garnish. The chefs
don’t use a separate category of
recipe for these items but just give
a different presentation, garnish
or sauce.

•1. An Italian appetizer
composed of meats, sea
foods, and other relishes
is _______.

•2. Small food item
eaten with wine or
other drinks is _______.

•3. A salted roe or
egg of the sturgeon
is ______.

•4. Hors d’ oeuvres offered
to guest that complements
the chef’s cooking style
and talent is ______.

•5. Toasted Italian
bread flavored with
garlic and olive oil is
______.

•Appetizers can be more
appreciated if presented
attractively like the saying goes
“the eyes eats first”. Plate
presentation is the process of
offering the appetizer to guests
in a stylish and pleasing
manner. It requires skills, style
and creativity

FUNDAMENTALS OF PLATING
• 1. Balance
• The rules of good menu balance also apply to plating.
Select foods and garnishes that offer variety and
contrast.
•  Color. Two or more colors on a plate are usually more
interesting than one. Garnish is also important.
•  Shapes. Plan for variety of shapes and forms. Cutting
vegetables into different shapes gives you great
flexibility.
•  Texture. Not strictly visual consideration, but
important in plating in menu planning.
•  Flavors. One of the factors to consider when
balancing colors, shapes, and texture on the plate.

• 2. Portion size. This is important for
presentation as well as for costing.
•  Match portion sizes and plates. Too
small a plate makes an overcrowded,
jumbled, messy appearance. Too
large a plate makes the portions look
skimpy.
•  Balance the portion sizes of the
various items on the plate. Apply
logical balance of portions.

BASIC PRINCIPLES OF PLATTER
PRESENTATION
• 1. The three elements of a buffet platter.
•  Centerpiece or Grosse piece (gross pyess). This may
be an uncut portion of the main food item, such as a
pate or a cold roast, decorated and displayed whole. It
may be a separate but related item, such as molded
salmon mousse
•  The slices or serving portions should be arranged
artistically.
•  The garnish should be artistically done in proportion to
the cut slices.

STORING APPETIZERS
•Storing salads and appetizers is
one of the most important
activities done after preparing
them to maintain freshness and
avoid spoilage.

CONTAINERS FOR SALAD AND
APPETIZERS

A. BELOW ARE JUMBLED LETTERS. WRITE THE
CORRECT SPELLING OPPOSITE THE
SCRAMBLED LETTERS. WRITE YOUR ANSWER
ON YOUR TEST NOTEBOOK.
•1. AINSZTEI ________________________
•2. PENMEQUTI
________________________
•3. NGILCAEN
________________________

• 4. CNKTIEH ________________________
• 5. LCEHIMAC ______________________
• 6. PERAETPIZ ________________________
• 7. ELSHERIS ________________________

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COOKERY 9-WEEK 1-3 technology and livelihood education.pptx

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