Commercial cooking

Lesson 1: Basic kitchen tools and equipments

Cooking is an art or practice of preparing foods. It involves using a variety of methods and tools
to prepare a set of ingredients that are digestible and have a flavor.
Kitchen tools
*Frying pan-used for frying, searing and browning of foods.
*Ladle- used for soup, stew or other liquid foods.
*Measuring cup- used primarily to measure the volume of liquid or powdered-form cooking
ingredients.
*cutlery- any hand implement used in preparing and serving foods.
*Kitchen knives- used in food preparation.
Types of kitchen knives
- Chef’s knife
- Serrated knife
- Paring knife
- Cleaver
- Boning knife
- Garlic presser
- Basting brush
- Funnel
Kitchen Equipments
Hand mixer – hand-held mixing device
Microwave oven- appliance that combines the cooking with ease and speed of a microwave
Refrigerator- cooling appliances for the storage and preservation of perishable food.
Blender- used to mix, puree, or emulsify food.
Food processor- utilizes several different blades.

Lesson 2: Maintenance of tools and equipments

Cleaning and sanitizing is an important prerequisite program for food safety in any food service
operation.
Types of cleaning agent for cleaning and sanitizing equipment and utensils
Abrasive Cleaners- used to remove heavy accumulations of soil.
Acid cleaners- used to remove scale in ware, washing machines and steam tables.
Soaps and detergents- helps water to emulsify fats and to suspend solid soil particles.
Solvent cleaners- used occasionally on surfaces where greases has burned.

Steps in cleaning process

1. Cleaning
2. Washing
3. Rinsing
4. Sanitizing
Methods for the final sanitization
1. Heat
2. Steam
3. Chemicals

Mostly common used chemicals Sanitizers

*Chlorine
*Iodophors
*Quarternary ammonium compound

Cleaning the kitchen

1. Prepare your cleaning materials.
2. Throw away trash, collect and put away objects that belong in some other rooms.
3. Fill the sink with water and bubbles.
4. Clear as much of the counter as you can
5. Clean the oven so that any smoke or fumes removed from the kitchen by frequent
cleaning.
Lesson 4: Cooking native delicacies
The Philippines is not only known for its beautiful scenery and friendly people, it is also known
for its delicious food.
Common native delicacies
- Tibok-tibok
 - -cebuano corn pudding
- Budbud pilipit
- Binagol
- Palitaw
- Biko
- Nilupak

Lesson 5: Kitchen layout and design

A kitchen is the heart of the home. A kitchen layout is more than a layout of your kitchen. It is a
blueprint on how your kitchen will function in general.
1. The food storage sation
2. The preparation/cooking sation
3. The cleanup station
The kitchen shapes
- U-shaped kitchen
- L-shaped kitchen
- Single-line kitchen
- Galley kitchen
- Island kitchen

Caregiver
Lesson 1: Use and maintenance of equipment, tools and materials
Caregiving refers to the provision of assistance to another person who is ill, disabled or needs
help with daily acivities.
Caregiver- someone who is responsible for the care of someone who has poor mental health.

Tools and paraphernalia for taking vital signs

Sphygmomanometer
-digital sphygmomanometer
-mercury sphygmomanometer
Aneroid sphygmomanometer
Stethoscope
Thermometer
-oral thermometer
-rectal thermometer
Other materials used to treat patients
- Ice bag
- Hot-water bag
- Glass and straw
Tools ,equipment and paraphernalia used for meal preparation
1. Airpot
2. Blender
3. Coffee Maker
4. Chopping board
5. Electric can opener
6. Food processor
7. Microwave oven
8. Food tongs
9. Ladle
10. Stove
Tools, equipment and paraphernalia for cleaning, washing and ironing
1. Bottle sterilizer
2. Broom
3. Dishwasher
4. Dryer
5. Dustpan
6. Duster
7. Flatiron
8. Ironing board
9. Laundry/Sorting basket
10. Vacuum cleaner
Lesson 3: Perform mensuration and calculation
Dosage calculations involve measurements and conversions of the formulation, ingredients and
components of drugs.
Kilogram conversion
1. Converting pounds to kilograms
2. Converting grams to kilograms
Methods to calculate pediatric doses
 1. Body surface area
2. Clark’s rule
3. Young’s rule
4. Fried’s rule

Dressmaking
Lesson 1: Sewing tools and equipments
A machine to stitch fabric and other materials together with thread is called a sewing machine.
A collection of items that are used in sewing is called a sewing kit.
Measuring tools or drafting tools
- Tape measure
- Ruler
- Seam gauge
- Hem maker
- French curve
Cutting tools
- Scissors
- Shears
- Pinking shears
Marking tools
- Tailor’s chalk
- Tracing wheel
Other tools
- Needles
- Pins
- Threads
- Thimble
- Pin cushion
Sewing machine
1. Hand sewing machine
2. Electric sewing machine
3. Buttonhole sewing machine
4. Overlocker sewing machine
5. Computerized sewing machine
Fishery arts
Lesson 1: Fishery
Fishery is the business of catching, taking, handling, harvesting, marketing, and preserving fish
and other fish or aquatic products.
Branches of fishery
1. Fish culture
2. Fish capture
3. Fish preservation
Kind of fish
Fin fish- have fins and scales.
Shellfish- have outer shells

Lesson 2: Fish culture

Fish culture is the process of raising in an enclosed areas for commercial purposes.
Fish propagation- natural or artificial method of promoting reproduction and survival of fish.
Methods of food propagation
a. Natural method
b. Artificial method
Fish cultivation- rearing of fish and other aquatic products from their very young stage.
Methods of fish propagation
a. Fish pen method
b. Fishpond method
c. Open-water method
Fish conservation – public control and maintenance of the various fisheries or areas.
Species of fish that are commonly cultured in ponds
1. Tilapia
2. Milkfish
3. Carp
4. Catfish
5. Dalag
Classification of fish species
*freshwater fish
*saltwater fish

Classification of fish culture

*Extensive culture system
*Improved extensive culture system
*semi-intensive culture system
*intensive culture system
Commercial Cooking
1. The _______ is used to blend ingredients smoothly
2. ______ a conical utensil having a small hole or narrow tube at the apex.
3. _____ used to mix, puree
F U N N E L G or emulsify food and other
substances.
B L E N D E R
4. The _____ used to cook
fish, steak, chicken and seafood.
A T A S R Q I
5. _____ is a type of
B N N D O P D serving spoon that is widely
used for soup, stew or other
C M L K L J D liquid foods.

W H I S K E L

D E F G H I E

Fishery Arts
It is the business of catching, taking, handling, harvesting, marketing and preserving fish.
a. Fishery b. Fish culture c. Fish capture
Have fins and scales
a. fin fish b. Shellfish c. spine
Have outer shells
a. fin fish b. Shellfish c. spine
The parts of the fish that covers the body
a. enymes b. Scales c. prey
An animal taken by a predator food
a. enymes b. Scales c. prey
N

Caregiving
I A B C D E D A

J C I H G F U I

K O E P Q R S R

L V U B T S T P

M W X Y A Z P O

S T O V E G A T

D U S T E R N A

1. This bag is for holding ice and is applied to cool the head of the patient.
2. This is a vessel usually rounded
3. This is a hand-held pan like a small shovel
4 This is a kitchen appliance designed for the purpose of cooking food.
5. This is a cloth or brush used in removing dirt.

Dressmaking
A machine used to stitch fabric
a. sewing machine b. ruler c.tape measure
It is used for taking body measurements
a. sewing machine b. ruler c.tape measure
It is more important for measuring and making straight lines in a fabric
a. sewing machine b. ruler c.tape measure
It is an accurate guide for measuring and marking hemlines.
a. Hem marker b. ruler c.tape measure