UNIVERSITY OF CALOOCAN CITY

Biglang Awa St., Corner Catleya St., EDSA, Caloocan City

COLLEGE OF EDUCATION

HOME ECONOMICS LITERACY

 
SUBJECT CODE: TLE 026
TOPIC OR LESSON 1: Bread and Pastry Production, Cookery
WEEK: 11
SUB-TOPIC/S: Kitchen Utensils, Tools and Equipment, Measuring Ingredients, Hazards
and Risks in the Workplace, Kitchen Layout (Symbols)

OVERVIEW OF THE TOPIC

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.

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. Since it is a soft metal, the
lighter gauges will dent and scratch easily, making the utensil unusable. Aluminum turns dark when used
with alkalis, such as potatoes, beets, carrots and other vegetables. Acid vegetables like tomatoes will
brighten it.

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. 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.

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.
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 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. 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. 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.

LEARNING
OUTCOMES
At the end of this module, the students are expected to:

a. Demonstrate an understanding of the core concepts and theories in bread and pastry production.

b. Demonstrate an understanding of the core concepts and theories in cookery.

c. Demonstrate an understanding the knowledge, skills, and attitudes required in maintaining
kitchen tools, equipment, and work premises.

LEARNING
OBJECTIVES
At the end of the lesson, students should be able to:

a. Demonstrate an understanding of the core concepts and theories in bread and pastry production.

b. Demonstrate an understanding of the core concepts and theories in cookery.

c. Demonstrate an understanding the knowledge, skills, and attitudes required in maintaining
kitchen tools, equipment, and work premises.

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 ENGAGE

 Baking – the process of cooking food by indirect heat or dry heat in a confined space as in heated
oven using gas, electricity, charcoal, wood, or oil at a temperature from 250 0 F to 4500 F.

 Batter – a flour mixture that can be stirred or poured

 Convection oven – stove in which a fan circulates heated air through the oven for fast, even
cooking.

 Discard – to get rid of as of being no further use Dough – a flour mixture that can be rolled or
kneaded Dutch oven – a brick oven

 Igniter – the carborundum rod used to initiate the discharge in an ignitron tube

 Microwave oven – an oven that utilizes electromagnetic energy below the magnetic spectrum

 Mixing – to bring together into uniform mass

 Pre-heat – to heat (an oven, for example) before hand

 Sift – separating course particles in the ingredient by passing through a sieve or sifter

EXPLORE

“WHAT’S IN THE PICTURE?”

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 EXPLAIN

COOKING UTENSILS LIST THAT EVERY KITCHEN NEEDS

1. A baster is handy for returning some of the meat or poultry

juices from the pan, back to the food. Basting brushes can
be used for the same purpose, but they are also convenient
for buttering the tops of breads and baked goods after they
come out of the oven.

2. Cans, bottles, cartoons opener use to open a food tin,

preferably with a smooth operation, and comfortable grip
and turning knob.

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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.

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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.

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12. Handy Poultry & 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

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. Other cutting tools
such as box cutters are just as handy, especially for
opening packages.

15. Measuring tools are among the most important items

found in any kitchen, since consistently good cooking
depends upon accurate measurements. Measuring tools
should be standardized. Measuring cups and spoons are
also in the home kitchen. 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.

Commonly used measuring tools in the home or in

commercial kitchens include the following:

 Measuring Cup for Dry Ingredients - is used to

measure solids and dry ingredients, such as flour, fat
and sugar. It is commonly made of aluminum or
stainless material. Sizes range from 1, 1/4, % and %
(nested cups) to one gallon. There are cups made of
plastic and come in different colors, but could only be
used for cold ingredients. They could warp, causing
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 inaccurate measure.

 Measuring Cup for Liquid Ingredients - commonly

made up of heat-proof glass and transparent so that
liquid can be seen. Quantity of measure of liquid
ingredient is different in a dry measuring cup.

 Portion Scales - used to weigh serving portions from

one ounce to one pound.

 Scoops or dippers - used to measure serving of soft

foods, such as fillings, ice cream, and mashed potato.

 Spoons come in variety of sizes, shapes, materials and

colors. These are used to measure smaller quantities of
ingredients called for in the recipe like: 1 tablespoon of
butter or % teaspoon of salt.

 Household Scales are used to weigh large quantity of

ingredients in kilos, commonly in rice, flour, sugar,
legumes or vegetables and meat up to 25 pounds.

 Pasta Spoon or Server is use to transfer a little or much

cooked pasta to a waiting plate, without mess. Pasta
spoons are best used with spaghetti-style or other long
pasta noodles; you can use a large slotted serving spoon
for short pastas.
16. Potato Masher used for mashing cooked potatoes, turnips,
carrots or other soft cooked vegetables.

17. Rotary eggbeater - used for beating small amount of eggs

or batter. The beaters should be made up of stainless steel,
and gear driven for ease in rotating.

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18. Scraper- a rubber or silicone tools to blend or scrape the
food from the bowl; metal, silicone or plastic egg turners
or flippers

19. Seafood Serving Tools make the task of cleaning seafood

and removing the shell much easier. For cooking seafood,
utensils will vary depending on what you are cooking.

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. It
gives you a better grip and the longer the tongs, the better
especially when used with a deep fryer, a large stock pot or
at the barbecue.

22. Soup Ladle is used for serving soup or stews, but can also
be used for gravy, dessert sauces or other foods. A soup
ladle also works well to remove or skim off fat from soups
and stews.

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

24. Two-tine fork - used to hold meats while slicing, and to

turn so browning or cooking Made of stainless steel and
with heat-proof handle.

25. Vegetable peeler 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.

26. Wooden spoons continue to be kitchen essentials because

of their usefulness for used for creaming, stirring, and
mixing. They should be made of hard wood.

Kitchen 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. 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.

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 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 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

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.

OVENS

Ovens are the workhorses of the bakery and pastry shop and are essential for producing the
bakery products. Ovens are enclosed spaces in which food is heated, usually by hot air. Several kinds of
ovens are used in baking.

1. DECK OVENS are so called because the items to be baked either on sheet pans or in the case of
some bread freestanding are placed directly on the bottom, or deck of oven. This is also called
STACK OVEN because several may be stacked on top of one another. Breads are baked directly
on the floor of the oven and not in pans. Deck oven for baking bread are equipped with steam
ejector.

2. RACK OVEN is a large oven into which entire racks full of sheet pans can be wheeled for
baking.
3. MECHANICAL OVEN The food is in motion while it bakes in this type of oven. The most
common types are a revolving oven, in which his mechanism is like that of a Ferris wheel. The
mechanical action eliminates the problem of hot spots or uneven baking because the mechanism
rotates throughout the oven. Because of its size it is especially used in high volume operations. It
can also be equipped with steam ejector.
4. CONVECTION OVEN contains fans that circulate the air and distribute the heat rapidly
throughout the interior. Strong forced air can distort the shape of the products made with batter
and soft dough.
5. DUTCH OVEN is a thick-walled (usually cast iron) cooking pot with a tight-fitting lid. Dutch
ovens have been used as cooking vessels for hundreds of years. They are called “casserole
dishes” in English speaking countries other than the USA, and cocottes in French, They are

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 similar to both the Japanese tetsunabe and the Sač, a traditional Balkan cast-iron oven, and are
related to the South African Potjie and the Australian Bedourie oven.

MEASURING DRY AND LIQUID INGREDIENTS ACCURATELY

FLOUR

1. Sift the flour.

2. Scoop to fill the measuring cup to

overflow. Do not shake.

3. Level off with spatula.

SUGAR

White sugar

1. Sifting is not necessary before measuring unless it is lumpy.

2. Fill the measuring cup until overflowing. Do not shake the cup.
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.

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 POWDERED FOOD (BAKING POWDER AND BAKING SODA)

1. Remove the lumps in the powder by stirring.

2. Dip the measuring spoon into the powder

3. Level with spatula or back edge of the knife or right

in the can opening.

SHORTENING

Solid fats

4. Fill the measuring cup/spoon with the shortening while

pressing until it is full.

5. Level the fat with a straight of a knife or spatula

Liquid fats

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 1. Pour oil in the glass measuring cup.

2. Check if it is filled up to the

measuring mark. Do not lift the
cup when measuring.

MILK

Liquid Form

6. Pour milk into the glass measuring cup up 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.

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 3. Use the spatula or the straight edge of the knife
to level the measurement.

HAZARD AND RISKS IDENTIFICATION AND CONTROL

There are lots of things that may affect the health of a person, such as his environment, his
lifestyle, etc. There are many who are not aware that work is an important determinant of health. It can
influence health in a positive or in a negative way. Are you comfortable at work? How safe is your
workplace? Do you think that you are giving all you have for your work but it seems that it never is
enough?

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

HAZARDS AND RISKS IN THE WORKPLACE

Hazard is a term used to describe something that has the potential to cause harm or adverse
effects to individuals, organizations property or equipment. Workplace hazards can come from a wide
range of sources. General examples include any substance, material, process, practice, etc. that has the
ability to cause harm or adverse health effect to a person under certain conditions.

TYPES OF WORKPLACE HAZARDS

1. Safety hazards: Inadequate and insufficient machine guards, unsafe workplace conditions,
unsafe work practices.

2. Biological hazards: Caused by organisms such as viruses, bacteria, fungi and parasites.

3. Chemical hazards: Solid, liquid, vapor or gaseous substances, dust, fume or mist

4. Ergonomic hazards: Anatomical, physiological, and psychological demands on the worker,

such as repetitive and forceful movements, vibration, extreme temperatures, and awkward
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 postures arising from improper work methods and improperly designed workstations, tools, and
equipment.

5. Physical hazards: Noise, vibration, energy, weather, electricity, radiation and pressure.

6. Psychological hazards: Those that are basically causing stress to a worker. This kind of hazard
troubles an individual very much to an extent that his general well- being is affected.

What are examples of hazards?

Workplace Hazard Example of Hazard Example of Harm Caused

Thing Knife Cut

Substance Benzene Leukemia
Material Asbestos Mesothelioma
Source of Energy Electricity Shock, electrocution
Condition Wet floor Slips, falls

Process Welding Metal fume fever

Practice Hard rock mining Silicosis

WHAT IS RISK?

Risk is the chance or probability that a person will be harmed or experience an adverse health
effect caused by a hazard. It may also apply to situations with property or equipment loss. For
example: The risk of developing cancer from smoking cigarettes could be expressed as "cigarette
smokers are more likely to die of lung cancer than non-smokers”.

Factors that influence the degree of risk include:

 how much a person is exposed to a hazardous thing or condition; and
 how the person is exposed (e.g., breathing in a vapor, skin contact), and how severe are the
effects under the conditions of exposure.

Risk assessment. Risk assessment is the process where you:

 identify hazards;
 analyze or evaluate the risk associated with that hazard; and
 determine appropriate ways to eliminate or control the hazard.

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 READ AND INTERPRET KITCHEN PLAN

Kitchen Floor Plan Symbols

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 ELABORAT
E

List down all the utensils and equipment you can find in your kitchen. Identify the materials of your kitchen
tools and equipment. Follow the format below

KITCHEN UTENSILS MATERIAL

1.
2.
3.
4.
5.

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 EVALUATE

MASTER CHEF!

Take a video of yourself preparing and cooking a dish you know. Make it like a tutorial.

REFERENC
ES
 Bread and Pastry NCII Module, TLE – DepEd
 Commercial Cooking NCII Module TLE - DepEd

ADDITIONAL
MATERIALS

PREPARED BY:

JINKY L. HASSAN

IVY CHEZKA A. HALLEGADO

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