Tab 1
TLE REVIEWER
LESSON 1
Entrepreneur
❖ Someone who creates a new business in the face of risk and uncertainty for
the purpose of achieving profit.
Cooking materials
1. Glass
❖ Used for salad making/dessert
❖ Not practical
❖ Great care is needed
2. Double boiler
❖ Temperature must be below boiling
❖ Used for sauces, puddings,& melting chocolate
❖ Keeps food warm
3. Teflon
❖ Easier to clean
❖ Be careful not to scratch the coating, as it will remove the non-stick
effect of the material.
❖ Use wooden or plastic spatula whenever using teflon materials to
avoid scratching the coating
4. Cutting boards
❖ Essential for food preparation
❖ Used to cut your ingredients
❖ Different colored boards are needed to cut different types of
ingredients to prevent allergy cross-contamination
➢ Red - raw meat
➢ Blue - raw fish
➢ Green - washed fruit and vegetables
➢ Yellow - cooked meat
➢ Purple - daily products
➢ Brown - unwashed fruits and vegetables
➢ White - bakery items (bread, butter)
5. Colanders
❖ Also called as “vegetable strainer”
❖ Used for cleaning vegetables or straining pasta
6. Can opener
❖ Used to open food containers
7. Funnels
❖ Used to fill jars of various sizes
❖ Used to pour liquids and small-grained ingredients from one source to
another
8. Graters
❖ Used to grate, shred, slice food or cheese
9. Garlic press
❖ Designed to pulp garlic
❖ Used to quickly and efficiently crush garlic cloves into a fine paste or
mince
10.Potato masher
❖ A handheld device used for mashing cooked potatoes
11.Rotary eggbreaker
❖ Beats eggs or batter
❖ Stainless steel
12.Kitchen ??
❖ Opens packages
❖ Removes tape
❖ Removes labels
13.Serving spoon
❖ Preparing, serving, or eating food
❖ Designed for transferring food from a serving dish to individual plates
14.Scraper
❖ Rubber/silicone
❖ Used to remove or scrape food off
15. Serving tongs
❖ Designed to grab and plate a variety of foods like grilled meat, flaky
fish, and baked goods
❖ Usually stainless steel
❖ Also used to serve pastas, salads, & other dishes
16.Wooden spoons
❖ Stirring, mincing
❖ Ideal for stirring soups, sauces, and stews
❖ Perfect for scooping out food from pots and pans
17.Spatula
❖ Spreads frostings and fillings
❖ Used for flipping and turning food items in a pan
❖ Can also be used for mixing ingredients
18.Temperature scales
❖ Measures heat intensity or the amount of thermal energy contained in
a material or substance.
19. Household scales
❖ Used to measure a large quantity of ingredients
20.Liquid measuring cups
❖ Usually made of heat-proof glass
❖ Used to measure liquid ingredients
21. Scoops/dippers
❖ Serves or scoops soft foods
❖ Fillings, ice cream, mashed potato
22.Measuring spoons
❖ Used to measure small, exact amounts of ingredients
23. Vegetable peeler
❖ Peels the outer layer of vegetables such as carrots, potatoes, or
broccoli stalks
❖ Also used to peel off the skins of fruits such as apples or pears.
24. Fridge/Refrigerator
❖ Keeps food cold and fresh
❖ Helps slow down the activity of bacteria and prolong the shelf life of
perishables.
❖ Stores food
25. Electric stove
❖ Popular replacement for solid-fuel (coal or fuel) stoves which require
more labor to operate and maintain.
❖ An integrated electrical heating device used to cook and bake
26. Blender
❖ Used to blend, crush, emulsify, puree, or mix ingredients.
❖ It is used to make smoothies, milkshakes, and sauces.
❖ Grind solid ingredients into powders or ice for beverages.
27. Microwave oven
❖ Used for heating food, reheating leftovers, cooking, baking, making
popcorn, or softening ingredients.
❖ Can be used for baking cakes, cookies, and other pastries.
❖ Also used to heat food quickly.
28. Electric mixer
❖ It is a kitchen appliance used for blending, mixing, whipping, or
beating ingredients together.
❖ Consists of a motorized base unit with one or more attachments.
LESSON 2-3
Cleaning
❖ Process of removing food and other types of soil from a surface
❖ Dish, glass, cutting board
❖ Done with a cleaning agent that removes the dirt
❖ Right cleaning agent must be used
Cleaning
❖ Physical removal of food, dirt, and grease from surfaces
❖ Using soap/detergent
❖ Must be done before sanitizing
Methods of cleaning
1. Manual Cleaning
❖ Done in sinks or wash basins
❖ Hand-washed tools
❖ Using your hands
❖ Sponges, scrubbing pad
2. Mechanical Cleaning
❖ Using machines to clean
❖ Common in restaurants or large kitchens
Soaking
❖ Tools are soaked in warm, soapy water to lessen hardened food or grease
❖ Often used before manual scrubbing
Sanitizing
❖ Reducing harmful micro-organisms
❖ Doesn’t replace cleaning
❖ 2 types
➢ Heat Sanitizing (Thermal)
■ Hot water soak
■ 77 degrees for 30 seconds
■ Steam - used in some commercial settings for sanitizing
equipment.
➢ Chemical Sanitizing
■ Use of approved food-safe chemicals
■ Chlorine, bleach
■ Quaternary Ammonium compounds
■ Iodine-based solutions
■ Tools are soaked or sprayed with the solution and left for
required contact time.
Proper Dishwashing Techniques
1. Scrape
❖ Remove leftover food from plates, pots, pans
2. Pre-rinse
❖ Rinse items under warm running water to remove loose food and
grease
3. Wash
❖ Use warm soapy water and a sponge or brush
4. Rinse
❖ Rinse all soap and bubbles under water
5. Sanitize
❖ Hot water (77°C) or a food safe sanitizer
6. Air dry
❖ Place items in a drying rack
7. Store
❖ Once completely dry, store in a clean dry cabinet
8. Make sure storage areas are free from pests and chemicals
LESSON 3
Chemical poisoning
❖ Happens when harmful chemicals enter the body
❖ Swallowing, inhaling, injection, or touching the skin
❖ Can damage our organs, health problems, or lead to death.
Poisoning
❖ Occurs when a certain amount of toxic material gets into the body
❖ Swallowing
➢ Chemicals enter one’s mouth
❖ Inhalation
➢ Chemicals enter one’s respiratory system (poisonous fumes)
❖ Injection
➢ Come in the form of insect bites, or skin under skin
❖ Skin
➢ Absorption through the skin (lotion, chemical substances)
What to do?
❖ If the person has been exposed to carbon monoxide, get them into fresh air
immediately
❖ If a person swallowed the poison remove anything remaining in the mouth
➢ Do NOT make them vomit
➢ If the suspected poison is a household cleaner, read the label and
follow instructors for accidental poisoning. If the product is toxic, the
label will likely advise you to call an ambulance
➢ Follow treatment directions by poison centers
❖ If the poison is on the person’s clothing, remove the clothing and pour the
body with continuous tap water.
