The only thing to be answered is Written Work 2.

Appropriate Kitchen Tool, Equipment and Paraphernalia Lesson In this lesson, you will learn the different types of tools, equipment and paraphernalia. You will also classify the types of appropriate cleaning tools and equipment based on their uses. There are materials, kitchen utensils and equipment commonly found in the kitchen. Any cook should be familiar with the correct items or utensils, devices and equipment in the kitchen. It is very important to consider several things and not only the price when buying them. The work of a cook requires specic tools, utensils, and equipment for proper and efcient preparation of food. Each piece has been designed to accomplish a specic 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. Examine the pictures below. What can you say about them? The materials found in the kitchen are made from the following: 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. Choose those with copper, aluminum or laminated steel bottoms to spread heat and keep the pot from getting heat dark spots. Stainless steel utensils maybe bought in many gauges, from light to heavy. 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. PIVOT 4A GALABARZON Ceramic and heat-proof glass is used especially for baking dishes, casseroles, and measuring cups. Glass and ceramic conduct the heat slowly and evenly. Teon is a special coating applied to the inside of some aluminum or steel pots and pans. It helps food from not sticking to the pan. It is easier to wash and clean, however, take care not to scratch the Teon coating with sharp instrument such as knife or fork. Use wooden or plastic spatula to turn or mix food inside. Glass is good for baking but not practical on top or surface cooking. Great care is needed to make. Cast Iron is sturdy but must be kept seasoned to avoid rust. Salad oil with no salt or shortening can be rub inside and out and dry. Wash with soap (not detergent) before using. Plastic and Hard Rubber are used for cutting and chopping boards, ta-ble tops, bowls, trays, garbage pails and canisters. They are much less dulling to knives than metal and more sanitaiy than wood. Plastics are greatly durable and cheap but may not last long. Cooking Utensils at Home 1. A buster is handy for returning some of the meat or poultry juices from the pan, back to the food. Basting brushes can be used for the same purpose, but they are also convenient for buttering the tops of breads and baked _goods af-ter they come out of the oven. 2. Cans, bottles, cartoons opener - use to open a food tin, preferably with a smooth operation, and comfortable grip and turning knob- 3. Colanders also called a vegetable strainer are essential for various tasks from cleaning vegetables to straining pasta or tin contents. - Flipper - use for turning hamburgers and other food items. - Funnels used to ll jars, made of various sizes of stainless steel, aluminum, or of plastic 6- Graters - used to grate, shred, slice and separate foods such as carrots, cabbage and cheese- 7- Cutting Boards - a wooden or plastic board where meats and vegetables can be cut- 8- Dredgers used to shake our, salt, and pepper on meat, poultry, and sh- 9- Double boiler used when temperatures must be kept below boiling, such as for egg sauces, puddings, and to keep foods warm without overcooking. IO-Emery boards/sharpening steel used to sharpen long knives- 11.Kttchen Knives - often referred to as cook's or chefs tools, knives are a must for all types of kitchen tasks, om peeling an onion and slicing carrots, to carving a roast or turkey . 12-Kttchen Shears - They are practical for opening food packages, cutting tape or string to package foods or simply to remove labels or tags from items. Other cut-ting tools such as box cutters are just as handy, especially for opening packages- U'l-Ph PIVO T 4A CALABARZ ON 13.Measurlng Cups, Spoons Measuring tools - are among the most important items found in any kitchen, since consistently good cooking depends upon accurate measurements. Measuring tools should be standardized. Measuring cups and spoons are also in the home kitchen. Scales are used to weigh materials of bigger volumes. These are delicate and precision instruments that must be handled carefully and are more dependable in terms of accuracy. 14. Scraper a rubber or silicone tools to blend or scrape the food from the bowl; metal, silicone or plastic egg turners or ippers. 15.Serving Tongs - enables you to more easily grab and transfer larger food items, poultry or meat portions to a serving platter, to a hot skillet or deep fryer, or to a plate. It gives you a better grip and the longer the tongs, the better especially when used with a deep fryer, a large stock pot or at the barbecue. 16.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 fat from soups and stews. 17.Whislcs for Blending Mixing used for whipping eggs or batter, and for blending gravies, sauces, and soups. The beaters are made of looped steel piano wires which are twisted together to form the handle. 18.Wooclen spoons - continue to be kitchen essentials because of their usefulness for used for creaming, stirring, and mixing. They should be made of hard wood. Learning Task No. 1: List down cleaning tools that you have in your kitchen, write the use of each cleaning tools, equipment and paraphernalia. Equipment More complicated tools are called equipment. They may refer to a small electrical appliance, such as a mixer, or a large, expensive, power-operated appliance such a range or a refrigerator. Equipment like range, ovens, refrigerators (conventional, convection and microwave] are mandatory pieces in the kitchen or in any food establishment. Retgeratogreezers are necessary in preventing bacterial infections from foods. Most refrigerators have special compartment for meat, fruits and vegetables to keep the moisture content of each type of food. Butter compartment holds butter separately to prevent food odours om spoiling its avour. Basically, refrigerator or freezer is an insulated box, equipped with refrigeration unit and a control to maintain the proper inside temperature for food storage. Auxiliary Equipment like griddles, tilting skillets, broilers/ grills, stearn-ers, coffee makers, deep-fat fryers, wok, crockery, cutting equipment (meat slicer, food choppers, grinders] mixers and bowls, pots and pans are uti-lized most commonly in big food establishments, some with specialized uses and some are optional. Blenders are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food. A blender is a very useful appliance. They vary in the amount of power (voltage/wattage). Others vary and do not do the same jobs. Microwave Ovens have greatly increased their use in the food industry. Foods can be prepared ahead of time, frozen or refrigerated during the slack periods, and cooked or heated quickly in microwave ovens. PIVOT4A CALABARZON 5 Appropriate Cleaning Tools and Equipment Based on Their Uses Kitchens can quickly become the perfect breeding ground for bacteria and germs, particularly when you are cooking for a commercial operation. You can avoid this by careful cleaning of your wooden, metal, stone and plastic kitchen equipment and surfaces right after cooking and by removing harmful microorganisms through periodic sanitization. Failure to adequately clean and sanitize any food contact surfaces can lead to food-borne illnesses. Clean and sanitized kitchen protects both workers and guests from possible diseases- Every establishment must be equipped with appropriate cleaning tools and equipment to ensure safety and care of the things in the kitchen. Types of Appropriate Cleaning Tools and Equipment Based on their Uses A. Cleaning Equipment Is any of a large tool or electric machine use for cleaning. 1. Dishwasher is a machine for cleaning dishware and cutlery automatically. Unlike manual dishwashing, which relies largely on physical scrubbing to remove soiling, the mechanical dishwasher cleans by spraying hot water, typically between 45 and 75 \"C [110 and 170 \"F), at the dishes, with lower temperatures used for delicate items. 2. Vacuum cleaner it is used to eliminate loose soil and dust from carpet surfaces and even hard surfaces. 3. Floor Polisher To be used in scrubbing, stripping, and polishing hard oor surfaces and also vinyl, wood parquet, etc- 4. Hydro Vacuum Cleaner This is called an \"allpurpose vacuum\" as it is used for both dry and wet surfaces and also for absorbing water in ooded or wet surface. 5. Carpet Sweeper This is used to pick-up dirt and particles from carpet. B. Floor Cleaning Tools 1. Floor Squeegee This is needed to remove excessive water from the surface and corners- It also speeds up the drying process. 2. Soft broom is for fine and at surfaces like vinyl and wood. Stick broom is ideal for rough surfaces like grounds- Dust Mop used to dust mop on the oor during follow up cleaning. 4. Floor Mop For mopping, oor stripping and waxing. 5. Caution Sign Warning sign to alert people that the oor is wet and slippery, and they should not step on it- It is a tool for the prevention of slips and injuries. 6. Scouring Pads Should not be used for painted surfaces, mirrors and glass panels, nor with scouring powder. Always make sure the pads are wet before using them- 9" Look at the pictures below. Can you name each of the cleaning tool? PI V0 T 4A CALABARZ ON A. Sponges - used for cleaning fine or smooth surfaces. B. Mop Wringer - Used to wring and flush out excess water in the mop during damp mopping. C. Acid Cleansers - These are used 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. It also removes carbon build up from aluminum and stainless cook wares. D. Chemical Cleaning Tools 1. Detergents - Used to routinely wash tableware, surfaces, and equipment. Detergents can soften soil quickly. Examples: bar soap, dishwashing liquid and powder detergent. 2. Solvent cleaners - Used on surfaces where grease has burned on. Solvent cleaners are often called degreasers. E. Other Cleaning Tools 1. Trash bins with plastic liners. The bins are for the disposal of trashes. The plastic liner helps to capture soil moisture, as well as germs and fungi that would embedded into the lining of the trash can. 2. Hand Gloves - Protection of cleaners against contamination during the cleaning process 3. Grouting brush - is used for cleaning in between surfaces of tiles. 4. All-purpose micro-fiber cleaning cloth - these types of cloth can be used DWEEK 2 \\l'li'ritten Work TLE (Cookery) Written Work 2 Learning Competencies: 2. Maintain appropriate kitchen tools, equipment, and paraphernalia. 2.1 Select various types of chemicals for cleaning and sanitizing kitchen tools, equipment, and paraphernalia. 2.2 Clean and sanitize kitchen tools and equipment following manufacturer's Instructions use cleaning tools, equipment, and paraphernalia in accordance with standard operating procedures maintain kitchen tools, equipment, and work areas. Direction: Write Tijf the statement is true and F if it is faise. if your answer is false, write the word that makes the statement incorrect and opposite to it, write the correct word to make the statement true. Write your answer on a separate sheet of paper. _1. Detergents are used to routinely wash tableware, surfaces, and equipment. Detergents can soften soil quickly. Examples: bar soap, dishwashing liquid and powder detergent. _2. Abrasive cleaners are used on surfaces where grease has burned on, they are often called degreasers. _3.Trash bins with plastic liners are for the disposal oftrash. The plastic liner helps to capture soil moisture, as well as germs and fungi that would be embedded into the lining of the trash can. _4. Hand gloves are protection of cleaners against contamination during the cleaning process. _5. Wall brush is used for cleaning in between surfaces oftiles. _6. Allpurpose microber cleaning cloth can be used for drying cook wares, kitchen walls, sink and tiles as well as for wiping tables. 1 Utensils need to be thoroughly washed in cold soapy water. _3. Follow the instructions on the sanitizer's container 9. All utensils must then be thoroughly dried before they are reused. 10. Cleaning will remove most of the dangerous bacteria present in the utensils. 11. Chemical sanitizer or very hot water are used in the absence of dishwasher. 12. Correct storing of cleaning equipment is necessary to eliminate the bacteria that will grow right on or in them. 13. Clean and store the equipment correctly after every use. 14. Cleaning is an effective way to kill the microscopic organisms on tools, equipment and kitchen premises. _15. Cleaning cloth is an example of cleaning equipment