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WEEK 1.
LESSON 1: USES OF KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA
LECTURE:

KITCHEN UTENSIL is a hand-held, typically small tool or utensil that is used in the kitchen for cooking
or other food preparation. Some specialized utensils are used when an operation is to be repeated many
times, or when the cook has limited dexterity or mobility. Utensils may be categorized by use with terms
derived from the word "ware".
Other names used for various types of kitchen utensils, although not strictly denoting a utensil that is
specific to the kitchen, are according to the materials they are made of, again using the "-ware" suffix, rather
than their functions: (a) earthenware, utensils made of clay;(b) silverware, utensils (both kitchen and dining)
made of silver;(c) glassware, utensils (both kitchen and dining) made of glass; and so forth. Food
preparation utensils are a specific type of kitchen utensils, designed for use in the preparation of food. 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 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.
Colanders- also called a vegetable strainer are essential for various tasks from cleaning vegetables to
straining pasta or tin contents.
Two-tine fork - used to hold meats while slicing, and to turn solid pieces of meat while browning or cooking
Made of stainless steel and with heatproof handle.
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.
Tongs -is used for gripping and lifting usually used to move items on hot surfaces, such as
barbecues, or to select small or grouped items, such as sugar cubes or salad portions.
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 the fat from soups and stews.
Meat Thermometer a sharp metal probe with a dial or a digital display that is pushed into the meat, it is used
to measure the internal temperature of steaks and other cooked foods.
Mallet or a hammer made of metal or wood with a short handle and dual heads is used to tenderize slabs of
meat in preparation for cooking.
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EQUIPMENT are tools used for food preparation, they are also called electrical kitchen appliances.They
could be small or big appliances. More complicated tools are called equipment.
Refrigerator - is necessary for preventing bacterial infections from foods. Most refrigerators have a special
compartment for meat, fruits, and vegetables to keep the moisture content of each type of food. It is
consisting of a thermally insulated compartment and a heat pump.
Microwave Oven has greatly increased their use in the food industry. Using radiation the foods are easily
cooked. Foods can be prepared ahead of time, frozen or refrigerated during the slack periods, and cooked or
heated quickly in microwave ovens.
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Kinds of knives and their uses:
 Paring knife used to core, peel, and section fruits and vegetables. Blades are short, concave with the
hollow ground.
 A boning knife is used to fillet fish and remove raw meat from the bone.
 French knife used to chop, dice, or mince food. Heavy knives have a saber or flat grind.
 Butcherknife used to section raw meat, poultry, and fish. It can be used as a cleaver to separate small
joints or to cut bones.
 Citrus knife used to section citrus fruits. The blade has a two-sided, serrated edge.

LESSON 2: MAINTENANCE OF KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA

Cleaning and sanitizing may be the most important aspects of the sanitation program. Detailed procedures
must be developed for all food-product. The goal of cleaning and sanitizing food contact surfaces is to
remove food nutrients in which bacteria need to grow and to kill those bacteria that are present.
Effective cleaning and sanitation of food contact surfaces serve two primary purposes.
 First, is to reduce the chances of contaminating safe food during preparation, storage, and service by
removing bacteria and other microorganisms.
 Secondly, it minimizes the chances of transmitting disease organisms to the consumer. Four simple steps
to cleaning and sanitizing:
1. Clean the surface 2. Rinse the surface
3. Sanitize the surface 4. Allow the surface to air-dry
To help you out in cleaning the kitchen and maintaining it presentable every day, we have made a list of the
essential tools for a hygienic kitchen.
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Cleaning tools and equipment
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Gloves & Brushes A rubber glove is a garment that covers the whole hand of a person that performs
household services. Brushes and sponges is used for general cleaning purposes like scrubbing/scorching
stained area.
Spin Mop A spin mop with wheels can help is easier mopping of kitchen spills and general floor cleaning
without having to strain your back. is an effective cleaning tool with a round and absorbent head that's
wrung out using a spinning mechanism.
Sponge Wipe These can be used to clean the surface of the kitchen appliances once in a while to avoid any
oily accumulations.
Garbage Bag Holder A plastic garbage bag holder can be convenient to dump the kitchen waste, especially
while cutting veggies and fruits on the countertop.
Microfiber Cleaning Duster Microfiber cleaning duster helps remove the spider webs and light dust
accumulation of any surface of the Kitchen furniture and furnishing.
Steel Scrubber Steel scrub, scrub with a sponge, and fiber scrub pads are a must in every kitchen to clean the
daily utensils and cutlery.
Wire brush set The wire brush is primarily an abrasive implement, used for cleaning rust and removing
paint. It is also used to clean surfaces and to create a better conductive area for attaching electrical
connections, such as those between car battery posts and their connectors
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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 another food.
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:
1. Detergents – is a surfactant or a mixture of surfactants with "cleaning properties in diluted solutions that
are also used in cleaning purposes. Examples include dishwashing detergent and automatic dishwasher
detergents.
2. Solvent cleaners – is a detergent in liquid form used for cleaning tools and equipment. Use periodically
on surfaces where grease has burned on. Solvent cleaners are often called degreasers.
3. Acid cleaners – 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.
4. Abrasive cleaners – are generally used to remove heavy accumulations of soil that are difficult to remove
with detergents, solvents, and acids. These products must be carefully used to avoid damage to the surface
being cleaned.
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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.

It is important to differentiate and define certain terminology:

 Disinfect to cleanse (a surface, a device, a supply of water, etc.) by destroying, inactivating, or
significantly reducing the concentration of pathogenic.
 Sanitize refers to the reduction of microorganisms to a level considered safe from a public viewpoint.
 Sterilization refers to the statistical destruction and removal of all living organisms.
Sanitizing Methods
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 171oF (77oC).
If a high-temperature ware washing machine is used to sanitize cleaned dishes, the final sanitizing rinse
must be at least 180oF (82oC). For stationary rack, single temperature machines, it must be at least 165oF
(74oC). Cleaned items must be exposed to these temperatures for at least 30 seconds.

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:
 Concentration – The presence of too little sanitizer will result in an inadequate reduction of harmful
microorganisms. Too much can be toxic.
 Temperature – Generally chemical sanitizers work best in water that is between 55oF(13oC) and 120oF
(49oC).
 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.
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W E E K 2.

LESSON 1: MEASURING INGREDIENTS CORRECTLY AND

INGREDIENTS EQUIVALENT
Weights and measurements are important information that enables people to quantify many
things in life, ranging from mass and length to area and volume. These measurements are
useful in many life situations, and they provide people with valuable information that
describes, characterizes, represents, or predicts certain items, concepts, or outcomes.
Weights and measurements are important information that enables people to quantify
many things in life, ranging from mass and length to area and volume. These measurements
are useful in many life situations, and they provide people with valuable information that
describes, characterizes, represents, or predicts certain items, concepts, or outcomes. While
many countries in the world are using metric units for their measurements, the US is still
using customary units to measure things.
In recipes, quantities of ingredients may be specified by mass (commonly called weight), by
volume, or by count. For most of history, most cookbooks did not specify quantities
precisely, instead of talking of “a nice leg of spring lamb”, a “cupful” of lentils, a piece of
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butter “the size of a small apricot”, and “sufficient” salt. In the US, Fannie Farmer
introduced the more exact specification of quantities by volume in her 1896 Boston
Cooking-School Cook Book. Today, most of the world prefers metric measurement by
weight,[2] though the preference for volume measurements continues among home cooks in
the United States (“almost exclusively”),[3][4] and the rest of North America. Different
ingredients are measured in different ways:
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Measuring Ingredients Correctly

To Measure Liquids
 Use a clear glass measuring cup, one designed for liquids.
 Fill it to the mark and set it on the counter or a shelf at eye level and look through the
glass.
 Never try to hold the glass up to your eyes–it will never be as level and steady as on the
counter.

To Measure Dry Ingredients

 Use a dry measure of the capacity you wish to measure–either a spoon or a cup.
 For a cup, stir to loosen and unpack the ingredients then lightly spoon them into the cup.
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 Level the top with a spatula or the back of a knife. Except for brown sugar, never pack the
ingredients into the measure.
 When using a measuring spoon, scrape the top level as you do when measuring with a
cup.
To Measure Herbs
 Lightly fill the spoon to the top with herbs but do not level with a spatula as you would
with powdered ingredients
 Dump the herbs into your hand and crush them to release the flavors before adding them
to the recipe
To Measure Shortening:
 Pack the shortening into a dry measure with the back of a spoon or spatula pressing to
force out any air pockets, and then level it by scraping
the top of the cup.
 Check and calibrate timers/thermometers, scales, and other measuring devices according
to the manufacturer’s manual before using.
 Ingredients that measure by volume and by weight demand standardized measuring tools
and equipment.
 Do not shake the dry measuring cup to level off dry ingredients.
 It is easier to weigh fat, butter, margarine if bought in pre -measured sticks. If fat does not
come in pre
 measured sticks, use a scale to weigh the needed amount.
 Liquids should be poured into the cup to the desired level. The cup should stand on a flat
surface .

Sticky ingredients
 When measuring sticky ingredients, such as jelly, honey, molasses, and syrup, lightly coat
the inside of the measuring cup with vegetable oil or spray with cooking oil.
 The oil will allow sticky ingredients to slide out easily. If the recipe calls for oil, you can
measure the oil before the sticky ingredients and then use the same cup, without washing it,
to measure the sticky ingredient.
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LESSON 2: CALCULATE COST OF PRODUCTION

How to Calculate Markup Percentage

Using markup gives individuals and businesses the chance to make a profit. The larger the
markup, the more profit a sale yields. Learning how to calculate markup and markup
percentage is easy with a formula. It allows anyone to determine the markup needed on a
product or service. In this article, we discuss what markup is, how to calculate markup, why
it's confused with gross margin, and provide examples on how to use the formula.
What is markup?
Markup is the gap between a product or service's cost and its actual selling price. Using
markup allows manufacturers to cover the cost of supplies required to create the product and
make a profi.
1. Review the equation - To find markup percentage, businesses use the markup percentage
formula: Markup Percentage = (Markup / Cost) x 100%
2. Determine markup - Markup is the difference between the selling price and cost: Markup
= Selling Price - Cost
3. Divide markup by cost - With markup determined, a business or individual calculates
markup percentage next. Using the order of operations, calculate the quotient of markup and
cost: Markup Percentage = (Markup / Cost)
4. Convert to a percentage - Most quotients result in decimal answers. To determine markup
percentage, convert the answer to a percentage by multiplying it by 100: (Quotient) x 100%
the final answer equals markup percentage.
W E E K 3.
LESSON 1: HEALTH, SAFETY AND SECURITY PROCEDURES IN THE
WORKPLACE
Electrical Hazards
Workers in restaurants are exposed to shocks and electrical hazards from:
➢ Worn electric cords or improperly used or damaged extension cords
➢ Improperly wired or ungrounded outlets
➢ Faulty equipment and wiring
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➢ Damaged receptacles and connectors

➢ Wet clean-up processes
➢ Unsafe work practices

LECTURE:
The Occupational Safety and Health Act of 1970 mandates that all non-government
employers provide a safe and healthful workplace for their employees. It also provided for
the creation of the Occupational Safety and Health Administration (OSHA) and the National
Institute for Occupational Safety and Health (NIOSH). The act directs OSHA to develop and
issue standards through a public rule-making process. Employers must comply with those
OHS standards as they would with any statutory requirement.
The Occupational Safety and Health Standards were formulated in 1978 in compliance with
the constitutional mandate to safeguard the worker’s social and economic well-being as well
as his physical safety and health. Adopted through the tested democratic machinery of
tripartism, the 1978 Standards is considered a landmark in Philippine labor and social
legislation.

Section 1. TitleThese Rules shall be known and cited as the “Implementing Rules and
Regulations of the Philippine Clean Air Act of 1999.”
Section 2. PurposeThe purpose of these Rules is to provide guidelines on the
operationalization of the PhilippineClean Air Act of 1999.
Physical hazards are factors or conditions within the environment that can harm your health.
Biological hazards are organic substances that present a threat to the health of people and
other living organisms.
A chemical hazard is a substance that has the potential to cause harm to life or health.
Chemicals are widely used in the home and many other places.
Fire safety is the set of practices intended to reduce the destruction caused by fire. Fire
safety measures include those that are intended to prevent the ignition of an uncontrolled
fire.
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A. Protecting Property from Fire

• Ensure that filters are removed and de-greased frequently to prevent a build-up of greasy
deposits.
• 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.
• Store all combustible materials away from buildings or perimeter fencing – preferably
inside locked waste bins or lidded skips. Ensure they are emptied regularly. If no suitable
outside location is available, use a secure internal storage area.
• Be vigilant when you open and close the premises each day – look for signs of potential
trouble e.g.graffiti or damage to fences – remove graffiti and repair any damage
immediately to deter further damage from occurring.

B. Protecting establishment from natural hazards Floo

• 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
Water Escape
• Ensure pipes are properly lagged using suitable insulation material.
Storm Damage
• Check at least once a year that roof gutters, down-pipes, and drainage gulleys are clear and
unobstructed and kept free of leaves and vegetation.

C. Protecting property from crime

Burglary
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• Thieves frequently see catering businesses as an easy target and it is wise to ensure that
you have a good level of security at your premises.
• All accessible opening windows should be fitted with key-operated locks –but protect
secluded windows and roof-lights with steel bars, grilles, or shutters. Consider fitting shop-
fronts with grilles or shutters to deter smash and grab raiders.
• Closed Circuit Television (CCTV) can help deter and capture evidence of a robbery. Any
system should be fitted and maintained by an installer registered with a nationally
recognized installation body such as - NSI (NationalSecurity Inspectorate) and SSAIB
(Security Systems and Alarms Inspection Board).
D. Protecting your staff and visitors from accidents
Slips, Trips, and Falls
• Clear up spillage promptly and post warning notices.
• Repair or replace damaged floor coverings immediately –especially on stairways and areas
where the public has access.
• Keep a clearly marked first-aid kit available at all times.
Fire safety
• Ensure that you make a specific member of your staff responsible for customers’ and
visitors’ safety in the event of an emergency evacuation of the premises.
• Ensure you have clearly signed and unobstructed escape routes and that your staff are
aware of the evacuation procedure. Arrange regular practices to reinforce this.
Electricity
• Electricity can, and does, kill and the law insists that your electrical installation must be
safe.
Manual handling/lifting
• If loads must be manually lifted, ensure they are carried by at least two people and that
training in lifting techniques is provided.
• Provide mechanical equipment e.g. trolleys to assist staff in unloading and moving
deliveries. In addition, ensure deliveries are as close as possible to the location where they
will be stored or used.
Accident reporting and investigation
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• Make sure that all accidents and incidents are recorded and investigated as lessons can be
learned to prevent them in the future. As long as the recording method is accessible and
secure it will be accepted –computer records are fine.
E. Legislations that may affect business
• We have mentioned some areas where legislation may affect your business. There may be
other regulations from other regulatory boards like Food and Drug Administration (FDA)
particularly on manufacturing, packaging, and storing food.
LESSON 2: CONTROL HAZARDS AND RISKS IN THE WORKPLACE
Hazards in commercial kitchens often relate to food preparation equipment, manual
handling, the way stock is stored, and the cleanliness of the environment.
1. Slips, trips, and falls
Kitchens often have numerous slip, trip, and fall risks created by human error, meaning you
and others need to focus closely on proper safety practices and housekeeping.
Slip, trip, and fall hazards include:
• Floor contamination, such as spillages of water, sauces, oil, and flour.
• Wet floors from cleaning.
• Obstructions in walkways, including trailing cables, boxes, and crates, bins, cleaning
equipment, etc.
• Uneven, worn down, or loose flooring. To minimize slip, trip, and fall hazards, you should:
• Carry out good housekeeping – clean spillages and move obstructions out of walkways
right away.
• Take extra care while cleaning – avoid leaving puddles behind and make sure the cleaning
materials you’re using are correct for the type of floor in your kitchen. Dry mop where
possible to eliminate slip risks altogether.
• Keep cables out of walkways – use the nearest plug socket for appliances.
• Report any issues with the flooring or work activities that are generating hazards when they
shouldn’t, for example leaking equipment.
2. Improper storage If not properly stored in shelves and fridges, objects could fall from
height onto people, while food could become unsafe to use over time.
To store correctly, you should:
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• Store heavy items no higher than waist height and don’t overstock shelves.
• Use a FIFO food storage system.
• Use a stepladder if you must access higher shelves, so you don’t have to reach above your
head. Follow ladder safety rules.
• Follow your food safety and hygiene training.
• Know how to store food in the fridge safely: ready-to-eat food on the top; raw meat,
poultry, and fish on the bottom; and fruits and veg in the bottom drawer. Keep food in
containers for further separation, and don’t overload the fridge.
3. Fire and electrical hazards
You regularly use electrical equipment and naked flames in a kitchen. Fire and electricity are
serious dangers; they can cause burns and shocks or even ignite a fire.

To minimize fire and electrical hazards, you should:

• Keep an eye out for sources of ignition and fuel – remove cardboard boxes, packaging, and
flour (with wet cleaning to prevent creating a combustible cloud).
• Take extreme care when working around naked flames or electric stoves – keep flammable
materials away from sources of heat and remember to wear a suitable chef’s jacket.
• Check appliances and equipment's cables and plugs for signs of damage – such as fraying,
dents, cracks, exposed wires, or burn marks. Also, listen out for any unusual sounds.
• Clean up spilled chemicals immediately – use-non-flammable materials to do so.
• Use electrical equipment and appliances only for their intended purpose – follow all
training provided to you.
4. Manual handling
Carrying, lifting, pushing, and other manual handling maneuvers can, if not done safely,
seriously harm the body’s musculoskeletal system. The Health and Safety Executive reports
that over 30% of food and drink industry injuries are mainly musculoskeletal injuries caused
by manual handling.
Hazardous manual handling tasks include:
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• Lifting boxes and crates of food.

• Pushing or pulling wheeled racks (such as trolleys).
• Carrying pots or stacks of plates.
• Moving equipment.
To minimize manual handling hazards, you should:
• Keeps the load close to your body, with the heaviest side facing yourself.
• Get a good grip of the load and adopt a stable position.
• Know your limits – if a load is too strenuous, don’t push yourself. Loads should never
exceed 25kg.
• Adopt a good posture – keep your back straight and avoid twisting or leaning.
• Clear away obstacles or wet patches on the route beforehand.
• Make use of manual handling equipment, such as trolleys and keg trucks. Be sure to follow
their instructions for safe use.
Kitchen tips:
1. Get trained in the proper use and maintenance of your deep fryer. G.
2. Observe all safety procedures and wear all protective equipment provided for your use
while preparing hot items.
3. Use gloves and scrapers and other cleaning tools with handles provided by your employer.
4. Do not overstrain hot oil containers; wait until the oil is cool
5. Do not store oil on floors by the grill area. Someone could slip and fall into the oil.
6. Extinguishhot oil/grease fires by using a class K fire extinguisher.
List of unexpected kitchen hazards
1. Radon Gas- Radon is a radioactive gas generated in rock soil that causes lung cancer—
and sometimes collects in homes. The EPA says that radon is often found in water (people
using wells rather than municipal water systems are at higher risk), and is released when the
water is agitated, as when washing dishes. The New York Times also recently investigated
radon emission from granite countertops and cited studies that found some levels to be
unsafe.
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2. Dirty Sponges- Sponges harbor disease-causing bacteria and spread those bacteria around
kitchens. A study by microbiologist Carlos Enriquez at the University of Arizona found
salmonella in about 15 percent of the sponges examined.
3. Overloaded Circuits- The U.S. Fire Administration says that in urban areas, faulty wiring
accounts for 33 percent of residential fires; many avoidable electrical fires are caused by
overloaded circuits.
4. Stove and Oven Hazards- Whether your stove is gas or electric, it can pose a safety risk
for every member of the household. Many people have burned their hands on a hot stove or
as a result of reaching into an oven without a proper oven mitt.
5. Knives- Knives are among the most common kitchen hazards, particularly if they are not
stored properly. Store your sharpest knives separate from the utensil drawer, either in a knife
block or case.
6. Garbage Disposals- are common in many homes, and using them improperly can result in
injury. Make sure that every member of the household fully understands how to operate the
disposal safely.
7. Leaving High Heat Unattended- Peggy Harrell says that the most important thing you can
to do be safe in the kitchen is to stay close when using high heat on the stovetop.