Cookery NC II

Cookery NC II

by Jo Ann Abad

Cookery NC II- How Do You Use This Module?

​This Module has 4 Lessons. Each Lesson has the following:

• Learning Outcomes

• Performance Standards

• Materials

• References

• Definition of Terms

• What Do You Already Know? (Pretest)

• What Do You Need to Know? ( Information Sheet)

• How Much Have You Learned? ( Self-check)

• How Do You Apply What You Learned? (Activity Sheet /Operation Sheet /Job Sheet)

• How Well Did You Perform? ( Scoring Rubric )

• What is your Score?

• How Do You Extend Your Learning? (Assignment)

LEARNING OUTCOMES:

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At the end of this Lesson you are expected to do the following:

LO 1. Utilize kitchen tools and equipment;

LO 2. Maintain kitchen tools and equipment and working area;

LO 3. Store and stack kitchen tools and equipment; and

LO 4. Store and stack kitchen tools and equipment; and​

​DEFINITION OF TERMS

Cleaning -a physical removal of visible soil and food.

Disinfectan -a substance used to destroy germs and diseases Exterminate -to destroy totally

Filth -anything that is dirty

Grates -frames of iron bars for holding fuel while it burns

Infestation -the state of being infested as with parasites or vermin Kitchen -a room especially set apart and containing the necessary utensils for cooking food.

Parts per million (PPM) -is commonly used as a measure of small levels of pollutants in air, water, body fluids, etc. Parts per million is the mass ratio between the pollutant component and the solution. Usually describes the concentration of something in water or soil. One ppm is equivalent to 1 milligram of something per liter of water (mg/l) or 1 milligram of something per kilogram soil (mg/kg). Pedestal -a base or support

​Information Sheet 1.1

​ ​Materials of kitchen utensils and equipment commonly found in the kitchen. 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.