REVIEWER IN TLE
LESSON 1: HOME ECONOMICS
AL DENTE- cooked so as to be still firm when bitten.
PROCESS OF COOKING:
1. BEATING- mixing ingredients rapidly
2. BLANCH- to cook briefly in boiling water to seal color
3. BLENDING- thoroughly combine two or more ingredients
4. BOIL- to cook in bubbling water (212 F)
5. DICE- to cut food in small cubes
6. DREDGE- deep fry
7. DRESS- to coat such salad with sauce, or to clean fish or poultry
8. GRILL- to cook food on the rack under the direct heat
9. GRIND- turn food into small particles
10. MARINATE- to soak food into flavored liquid
11. MINCE- to cut into tiny pieces using knife
12. SHRED- to cut food into strips
13. SAUTE- fry using small amount of fat
TOOLS USED IN PREPARING THE FOODS
1. CUTTING TOOLS- used to cut, dice, and slice fruits and vegetables
a. Vegetable peelers- use to peel vegetable
b. Kitchen knives
b.1 butcher knife- use to section raw poultry, meat & fish. Breaking down large pieces of meat
b.2 French knife- use to cut, mince and chop food
b.3 Roast Beef Slicer- used to slice roast beef, ham and thick solid type of meat
b.4 boning knife- use to debone fish and meat
b.5 fruit and salad knife- used to prepare a salad like cutting fruit and vegetable
b.6 spatula- used in leveling an ingredients
b.7 citrus knife- use to section citrus fruits like oranges
b.8 paring knife- used to peel fruits and vegetables
2. MEASURING TOOLS- used to get the accurate measurement as required in the recipe
a. Measuring cup for dry ingredients
b. Measuring cup for wet ingredients
c. Portion scales
d. Scoops and dipper
e. Measuring spoon
f. Household scales
3. OTHER TOOLS
a. Cutting board- used when cutting foods
b. Emery board sharpening tools- use to sharpen knives
c. Two tine fork- large meat fork designed with two sharp tines
d. Dredgers- used to shake flours, salt and pepper on meat
e. Flipper- use to flip hamburgers
f. Funnel- use fill jars without spilling
g. Garlic press- use to pulp garlic to small pieces
h. Handy poultry and roasting tools- use for lifting a hot roasted poultry to serving plate
i. Seafood serving tool- use to serve seafoods
j. Serving spoons- use to prepare and serve foods
k. Wooden spoon- made of hard wood, use in mixing, stirring, and creaming food
l. Serving tongs- use to easily grab and transfer foods
m. Soup ladle- use to serve stew or sauces
n. Double boiler- keep food warm without overcooking
o. Grate- use to shred slices
p. Pasta spoon /server- transfer pasta dish
q. Potato smasher- use to smash cook potato
r. Rotary eggbeater- beating small amount of egg or butter
s. Scraper- silicon tools use to scrape foods
t. Whisk- for whipping foods like egg, flour and egg
u. Colander- used to strain water on foods
v. Baster- to remove fat or liquid from the bottom of a pan of roasting meat or poultry.
LESSON 3: MATERIALS OF TOOLS
1. STAINLESS STEEL- Steel is an alloy of iron and carbon while adding 10.5% chromium will make it
stainless steel. Food-grade stainless steel must contain 16% chromium. Sometimes nickel is added to
increase the features of stainless steel. Stainless steel cooking material is also mixed with other metals
such as aluminum and copper to increase its conductivity.
2. ALUMINUM- Kitchen utensils made of aluminum are also commonly used. Untreated aluminum
cooking utensils are not safe to use. In contrast, aluminum utensils clad with stainless steel or non-stick
coated or anodized are safer to use. It is best not to use aluminum utensils daily if you do not want
heavy metal leaching into your food.
3. GLASS- Glass utensils are becoming more and more common nowadays due to their decent
appearance, which can fit any kitchen easily. Glass is mostly used to make pans, plates, cups, dishes,
and a lot more.
4. CAST IRON- Cast iron is one of the safest cooking utensil materials. Cast iron comes in two options;
uncoated cast iron and enameled cast iron.
5. TEFLON- Teflon is basically a coating to make utensils non-stick
6. PLASTIC- Plastic utensils are used in almost every kitchen in the world. Plastic materials such as nylon,
silicone, etc. are safe to use while other cheap plastics are not. It is best to avoid plastic utensils other
than nylon and silicone as much as possible.
LESSON 4: MAINTAING KITCHEN TOOLS
1. CLEANING- process of removing dirt from the surface of tools.
2. SANITIZING- process to reduce harmful organism in tools
4 CATEGORIES OF CLEANING AGENTS
1. DETERGENT- used to routinely wash tableware
2. SOLVENT CLEANERS- use periodically on surface where grease has burned use as degreaser
3. ACID CLEANERS- use periodically on mineral deposit or soil which detergent can’t remove
4. ABRASIVE CLEANERS- use to remove heavy accumulated soils or dirt that is difficult to remove by
detergents
THREE STEPS NEEDED TO EFFECTIVELY CLEAN AND SANITIZE THE UTENSILS
1. WASHING- clean with warm water and foamy soap
2. SANITIZING- sanitize
a. SANITIZE USING HEAT
i. Steam
ii. Hot water
iii. Hot air
b. SANITIZE USING CHEMICAL
i. Chlorine- highly effective and cheap
ii. Iodine- less irritation to skin
iii. Quaternary ammonium- non-toxic chemical, and non-corrosive
3. DRYING- using air dry or towel
FACTORS CAN AFFECT THE EFFECTIVENESS OF CHEMICALS
1. CONCENTRATION
2. TEMPERATURE
3. CONTACT TIME
LESSON 6: CALCULATION OF PRODUCTION COST
PRODUCTION COST- cost of actual materials, ingredients, or labor
OPERATING EXPENSES- refers to additional cost like water bill, electricity, gas
IF PRICING THE PRODUCT, add production cost + operating cost + profit Forecast = total sales
PRODUCT PRODUCTION COST OPERATING COST PROFIT FORECAST TOTAL SALES
BIKO (1 BILAO) 250 PESOS 200 PESOS 100 PESOS 550 PESOS
HOW TO CALCULATE MARK UP PERCENTAGE
1. To calculate your mark up, subtract your buying price and selling price
PRODUCT BUYING PRICE (BP) SELLING PRICE (SP) MARK UP (MU) MARK UP
PERCENTAGE
BP - SP (MU ÷ SP) x 100
T-SHIRT 200 PESOS 300 PESOS 100 PESOS 33.33%
LESSON 7: IMPORTANCE OF OCCUPATONAL HEALTH AND SAFETY PROCEDURE
OCCUPATIONAL SAFETY- deals with all aspects of physical, mental, and social health and safety in the
workplace
PERSONAL PROTECTIVE EQUIPMENT- used to protect the workers and maintain hygiene. Ex. Apron, gloves
FOOD SAFETY ACT OF 2013 (RA 10611)
An act to strengthen the food safety regulation system in the country to protect consumer health and
facilitate more access on local foods and food products
FOOD STAGES GOVERNMENT AGENCY
1. PRIMARY DEPARTMENT OF AGRICULTURE (DOA)
2. PROCESS DEPARTMENT OF HEALTH (DOH)
3. FOOD SERVICE DEPARTMENT OF INTERIOR AND LOCAL
GOVERNMENT (DILG)
FOOD HAZARDS:
1. PHYSICAL HAZARD- can be observe when there are objects in food that can cause illness or injury to
consumers
2. CHEMICAL HAZARD- can occurs on chemical use in food supply chain or facility
3. BIOLOGICAL HAZARD- normally happens when viruses/ bacteria exist
WAYS TO MAKE FOODS SAFE
1. KEEP CLEAN
2. SEPERATE RAW AND COOKED FOODS
3. PREPARE COOK FOODS PROPERLY
LESSON 8: CREATE KITCHEN LAYOUT
WORK TRIANGLE- is an imaginary line drawn from each out of the three primary workstations
THREE PRIMARY WORKSTATIONS
1. FOOD STORAGE
2. PREPARATION/COOKING STATION
3. CLEAN UP STATION
6 PRIMARY KITCHEN LAYOUT
1. U SHAPED
2. L SHAPED
3. ISLAND OPTION
4. G SHAPED
5. CORRIDOR GALLEY KITCHEN
6. SINGLE WALL