K12 Grade 8 TLE

04.25.16

Hazard Risk

Identification and Control

There are lots of things that may affect the health of a person, such as his environment, his lifestyle, etc. There are many who are not aware that work is an important determinant of health. It can influence health in a positive or in a negative way. Are you comfortable at work? How safe is your workplace?

Do you think that you are giving all you have for your work but it seems that it never is enough? These are just some of the questions that you need to ask in order to assess whether your workplace is healthy or not. A place that is safe, healthy and work-conducive entails more productivity.

In fact, with a healthy workplace you will be doing more work with less effort. Hazards and Risks in the Workplace Hazard is a term used to describe something that has the potential to cause harm or adverse effects to individuals, organizations property or equipment. Workplace hazards can come from a wide range of sources.

General examples include any substance, material, process, practice, etc. that has the ability to cause harm or adverse health effect to a person under certain conditions.

04/11/16

Practice Occupational Safety and Health Procedures

Glossary

·         Airborne - carried by air

·         Antidote – a remedy counteracting a poison

·         First aid – the provision of initial care for an illness or injury

·         Injury- damage or harm of the structure or function of the body caused by an outside force, which may be physical or chemical

·         PPE – (Personal Protective Equipment) refers to devices worn by workers to protect them against hazards in the work environment including but not limited to safety helmet, safety spectacles, face shields etc…

·         Occupational hazards - refer to various environmental factors or stresses that can cause sickness, impaired health.

·         Quality standard – set of exact specifications to become pattern of action Safety – free from danger, risk or injury.

·         Sanitation – the practice or measure to create an environment conducive to good health

·         Workplace – refers to the office, premises or worksite where a worker is temporarily assigned

·         Vermin – a term applied to various animal species regarded as pests or nuisances and especially to those associated with the carrying of disease

05/16/16

Types of Workplace Hazards

· Safety hazards:

o Inadequate and insufficient machine guards, unsafe workplace conditions, unsafe work practices.


· Biological hazards:

o Caused by organisms such as viruses, bacteria, fungi and parasites.

·         Chemical hazards:

o   Solid, liquid, vapor or gaseous substances, dust, fume or mist

·         Ergonomic hazards:

o   Anatomical, physiological, and psychological demands on the worker, such as repetitive and forceful movements, vibration, extreme temperatures, and awkward postures arising from improper work methods and improperly designed workstations, tools, and equipment.

·         Physical hazards:

o   Noise, vibration, energy, weather, electricity, radiation and pressure.

·         Psychological hazards:

o   Those that are basically causing stress to a worker. This kind of hazard troubles an individual very much to an extent that his general well-being is affected.

What is Risk?

Risk is the possibility that a person might be harmed or experience a negative health effect caused by a hazard. It may also apply to situation where it involves property loss.

11/10/15

III. Maintain Tools and Equipment

Definition of Terms

·         Contamination

o   Presence of unwanted contaminants in material, body, or workplace

·         Defective

o   Incomplete; Having faults

·         Fragile

o   Easily broken

·         Inventory

o   An itemized list

·         Microorganism

o   Living things that are too small and can only be seen through microscope

·         Storage

o   A place for keeping various things

·         Workplace

o   Refers to the office or premises, where a worker is habitually assigned. Includes where the worker performs regular work.

11/17/15

Learning Outcome 1

Pretest LO 1

List down at least five safety measures in baking tools and equipment:

Tools and Equipment

Clean the tools after using…

Store the tools in a cool dry place…

Handle fragile tools with care…

Use the baking tools properly…

Tools with breaks should be discarded…

Supply the missing words below:

Sharper	Knives cut better than dull ones
	Serrated spoons are good for cutting					Fruit and flesh
Discard	Broken tools immediately
	Store tools and equipment in a clean,		safe,		place
	Tools with breaks should be	discarded

11/24/15

Specification of Tools

Kitchen tools make cooking easier. There are different kinds of kitchen tools, utensils, small appliances and cookware in the market. Each has a different use and function.

·         Knives

o    Sharp, quality knives are important in the kitchen. They cut better and are easier to work with than dull knives. Select knives that are light, comfortable and balanced in your hand. It is necessary to have the following knives in your kitchen:

§  Paring Knife

·         Is useful for peeling fruits and vegetables

§  Serrated Knife

·         Is ideal for cutting bread

§  Chef’s Knife

·         Is useful for most cutting and chopping jobs

·         Cutting boards

o    Are made of many different materials from wood to plastic. It is important to have separate cutting boards for meat and vegetables to prevent germs and cross contamination.

·         Measuring Tools

o    Measuring Cups/Measuring Spoons Measuring cups is a necessity in the kitchen and of various sizes which come in glass, metal or plastic.

o    An angled measuring cup is easy to read when measuring liquids. Measuring spoons are also important for determining the correct amount of dry or wet ingredients.

·         Spoons and Whisks

o    Long-handled, wooden or plastic spoons are necessary for mixing and stirring. Other useful spoons are slotted spoons for draining, ladles for serving soups and gravies, and pasta spoons for keeping pasta separated.

o    Whisks are useful tools for mixing sauces, pancake batter, and whipping egg whites. An electric hand mixer is important for mixing cakes and whipping potatoes.

·         Tongs and Spatulas

o    Tongs are useful for many jobs including turning food and come in a variety of sizes.

o    Spatulas come in different materials like metal or plastic and their purpose is to slide underfood like burgers, cookies or pancakes.

·         Mixing Bowls

o    Mixing bowls are essential in every kitchen. A variety of sizes is useful for mixing ingredients and also for serving food. These come in many colors and materials from stainless steel, to plastic or colored glass.

·         Colander

o    You need to have at least one colander for draining liquid from canned or cooked vegetables and pasta. Use it for washing fresh fruits and vegetables. It’s a good idea to select a colander with stand, so it doesn’t sit in the liquid which is draining in the sink.

Miscellaneous Tools

• o    A grater for shredding and shaving is a versatile tool to have in the kitchen. Also, useful is a can opener, bottle opener. A potato masher and vegetable peeler are always part of a well-stocked kitchen. A kitchen timer is important for timing recipes accurately. A meat thermometer will assure the proper temperature for food safety.

12/14/15

I. Safety tools of and equipment

The safety of tools and equipment is not only the concern of the management, but of the workers who use the equipment as well. Proper maintenance and safety of tools and equipment are important for the following reasons:

1.  Good quality of service

a.  Modern equipment has built-in controls, thermometers and timing and regulating devices. A breakdown of these devices may affect the quality of the food being prepared and caused slowdown in production and service.

2.  Sanitation

a.  Mechanical function of equipment like the refrigerator and freezers encourages the development of disease causing bacteria. Negligence of their cleanliness leads to the growth of food-borne bacteria.

3.  Fire Prevention

a.  Grease and dirt that gather in stove rims and hoods are fire hazards. Daily inspection of grease collecting equipment will minimize the danger of fire.

4.  Safety

a.  Most food service accident happens in the kitchen. This is due to lack of knowledge and training of food worker in the use of tools and equipment.

5.  Lesser production costs

a.  Expenses will be minimized if tools and equipment are in good condition.

01/25/16

Safety Measures for Equipment

Store knives, choppers, and cutting blades in designated places; label them.

Repair broken tools and equipment immediately.

Check the electrical equipment regularly.

Handle glass with care.

Store tools in a clean, dry place

Self-Check 1.1

1.  Safety Measures for Equipment

Store knives, choppers, and cutting blades in designated places; label them.

Repair broken tools and equipment immediately.

Check the electrical equipment regularly.

Handle glass with care.

Store tools in a clean, dry place

2.  Reasons why safety and maintenance of tools is important:

Good quality of service	Modern equipment has built-in controls, thermometers and timing and regulating devices. A breakdown of these devices may affect the quality of the food being prepared and caused slowdown in production and service.
Sanitation	Mechanical function of equipment like the refrigerator and freezers encourages the development of disease causing bacteria. Negligence of their cleanliness leads to the growth of food-borne bacteria.
Fire Prevention	Grease and dirt that gather in stove rims and hoods are fire hazards. Daily inspection of grease collecting equipment will minimize the danger of fire.
Safety	Most food service accident happens in the kitchen. This is due to lack of knowledge and training of food worker in the use of tools and equipment.
Lesser production costs	Expenses will be minimized if tools and equipment are in good condition.

02/29/16

Types of cleaning Materials and Disinfectants

Vinegar Vinegar is a great natural cleaning product, as well as a disinfectant and deodorizer. Mix a solution of 1 part water to 1 part vinegar in a clean spray bottle and you have a solution that will clean most areas of your kitchen. Don’t worry about your kitchen smelling like vinegar. The smell disappears when it dries. You can use it in the kitchen for cleaning the stove top, appliances counter tops, and floor. Improperly diluted vinegar is acidic and can eat away tile grout. Never use vinegar on marble surfaces. Lemon Juice Lemon juice can be used to dissolve soap   scum and hard water deposits. Lemon is a great substance to clean and shine brass and copper. Lemon juice can be mixed with vinegar and or baking soda to make cleaning pastes. Cut a lemon in half and sprinkle baking soda on the cut section. Use the lemon to scrub dishes, surfaces, and stains. Mix 1 cup olive oil with ½ cup lemon juice and you have a furniture polish for your hardwood furniture. Baking Soda Baking soda can be used to scrub surfaces in much the same way as commercial abrasive cleansers. Baking soda is great as a deodorizer. Place a box in the refrigerator and freezer to absorb odors. Put it anywhere you need deodorizing action.

Bacteria-Free Sponge	Sponges are great scrubbers; they help clean away your food from debris and bacteria.
Borax	This common household product is another natural cleaning powder, and like baking soda (but stronger) acts as a kitchen disinfectant and stain remover. Borax is also used to kill mold and mildew spores while removing their stains making it great for mopping floors.
Tea Tree Oil	This natural, essential concentrated oil from the tea tree is a natural disinfectant which removes mold and mildew while also working to remove build-up from dirty kitchen surfaces. It’s completely nonpoisonous and perhaps a bit more expensive than other natural cleaning products but worthy due to the aromatic fragrance that will freshen up areas as well as clean them.

03/14/16

Establishing a preventive maintenance program helps to ensure that all equipment and tools function as intended. Failure to perform maintenance activities during production may increase the risk of microbial contamination. Preventive maintenance includes periodic examination and maintenance of tools and equipment. Saving money is one good reason in performing preventive maintenance.

Preventive maintenance

1.  Sharpen knives frequently including retractable knives and disinfect before use.

2.  Replace knives if damaged or if they cannot otherwise be maintained in sanitary condition.

3.  Frequently inspect cutting blades before and during operation for damage, product residue build up or cleaning needs.

4.  Remove the blades and clean separately, and remaining parts are disassembled (impossible) and cleaned on regular basis.
5. Store them in their designated places.

Handy Tools

1.  Protect all handy tools from dirt, rust and corrosion by air drying them.

2.  Wash and dry utensils with a clean dry rag before storing them.

3.  Rinse tools and utensils in very hot clean water to sterilize them.

4.  Have a periodic inspection and cleaning of tool.

03/29/16

Proper Storage of Tools and Equipment

 Proper care and storage of tools and equipment is not only for the management but also for the workers themselves.

It is an important factor for safety and health.

Improves the appearance of workstations and business areas.

Reduces overall tool maintenance cost.

Ensures that tools are good in repair.

Encourages accountability.

Pointers For Storing Tools and Equipment

1. Have a designated place for each kind of tools.

2. Label the storage cabinet or place correctly for immediate finding.

3. Store them near the point of use.

4. Wash and dry properly before storing.

5. Store knives properly when not in use with sharp edge down.

6. Put frequently used items in conveniently accessible locations.

7. Gather and secure electrical cords to prevent entanglement or snagging.

8. Cutting boards should be stored vertically to avoid moisture collection.

9. Metal equipment can be stacked on one another after drying such as storage dishes and bowls.

10. Make sure the areas where you are storing the equipment are clean, dry and not overcrowded.

                                                      

08.25.15

II. Performing Mensuration and Calculation

• Bushel
• Any various unit of measuring capacity
• Confectioners Sugar
• Very fine granulated sugar
• Granulated Sugar
• Powdered Sugar
• Lump
• A firm irregular mass
• Mass
• Unidentified quantities which all physical measurements are based on
• Ounce
• a unit of weight equal to 1/16 lbs.
• Peck
• A quarter of bushel
• Pound
• a unit of weight equal to 16 ounces.
• Shortening
• Fat used to make pastry
• Sift
• To separate liquid and solid ingredients.

Learning Outcome 1

Familiarize yourself with the standard table of weights

Dry Volume Measurements
MEASURE	EQUIVALENT
1/16 teaspoon	dash
1/8 teaspoon	a pinch
3 teaspoons	1 Tablespoon
1/8 cup	2 tablespoons (= 1 standard coffee scoop)
1/4 cup	4 Tablespoons
1/3 cup	5 Tablespoons plus 1 teaspoon
1/2 cup	8 Tablespoons
3/4 cup	12 Tablespoons
1 cup	16 Tablespoons
1 Pound	16 ounces
liquid volume measurements
8 Fluid ounces	1 Cup
1 Pint	2 Cups (= 16 fluid ounces)
1 Quart	2 Pints (= 4 cups)
1 Gallon	4 Quarts (= 16 cups)

09.22.15

How much have you learned?

Self Check 1.1
Directions: Convert the following

1.   2 cups = 32 tbsp.
2.   6 cups = 96 tbsp.
3. 3/4 cups = 12 tbsp.
4. 1/4 cups =  4 tbsp.
5. 1/8 cups =  2 tbsp.
6.   3 cups = 1.5  pints
7.   4 kg.  = 4.4  lbs 
8.   8 qt   =   2  gallons
9.   2 g.   = 0.07 ounces

10.06.15

Conversion/Substitution of Weights

Liquid and Dry Measures

1 tsp 1 tbsp 1/8 cup  1/4 cup 1/3 cup 1/2 cup 2/3 cup 3/4 cup 1 cup 1 pint 1 quart 1 gallon 1/3 tbsp 3 tsp 2 tbsp  4 tbsp  5 tbsp  8 tbsp 10 tbsp 12 tbsp 16 tbsp 2 cups 2 pints 4 quarts 60 drops 1/2 fl oz 1 fl oz  2 fl oz 4 fl oz 8 fl oz 16 fl oz 32 fl oz 128 fl oz 5 mL 15 mL 25 mL  50 mL 75 mL 125 mL 150 mL 175 mL 250 mL 500 mL 1 L 4 L

When it comes to cooking, temperatures are measured in one of two ways: Celsius (°C) and Fahrenheit (°F). These are simply different ways of expressing the same temperature, so it’s nothing to worry about. All ovens vary, and you may not have all of these temperature settings on the oven you are using. If a recipe tells you to cook something at 200°C, but your oven only has Fahrenheit, use the chart below to make the conversion and you’ll know you need to set your oven to 400°F.

Conversion/Substitution of Temperature

Fahrenheit (degrees*F)	Celsius (degrees *C)
225 degrees *F	110 degrees *C
250 degrees *F	130 degrees *C
275 degrees *F	140 degrees *C
300 degrees *F	150 degrees *C
325 degrees *F	165 degrees *C
350 degrees *F	177 degrees *C
375 degrees *F	190 degrees *C
400 degrees *F	200 degrees *C
425 degrees *F	220 degrees *C
450 degrees *F	230 degrees *C
475 degrees *F	245 degrees *C
500 degrees *F	260 degrees *C
550 degrees *F	290 degrees *C

10.27.15

Self Check

I. Directions: Convert Fahrenheit to Centigrade and vice versa.

• 100*C to Fahrenheit
• 212 degrees Fahrenheit.
• 320*F to Centigrade
• 160 degrees Centigrade

II. Convert each ingredient with it's substitute.

• 1c butter = 1c margarine
• 1 1/4c butter = 1 1/4c margarine
• 1 milk = 6c sifted crystals + 1c water
• 1/2 milk = 3c sifted crystals + 1/2 water
• 1T cornstarch = 2T all purpose flour
• 1/4T cornstarch = 1/2 all purpose flour
• 1oz chocolate = 3T cocoa + 1T fat
• 1/4oz chocolate = 3/4 cocoa + 1/4 fat
• 1T all purpose flour = 1/2 rice starch
• 3T all purpose flour = 1 1/2 rice starch

Pretest LO 3
How much do you already know?
Description: Name the items described below

• This is packed when measuring;It follows the shape of the cup when inverted. 
• brown sugar
• This is used to measure liquid ingredients. 
• liquid measuring cup
• This is to be removed brown sugar and to be rolled with rolling pin. 
• lumps
• What not to do in a cup full of flour to avoid excess measurement.  
• tap or shake
• This is how to fill the cup when measuring. 
• Pouring
• This is not to be done with the cup when measuring liquid ingredients.
• overflowing
• This is used to level dry ingredients in the absence of the spatula. 
• lift the cup
• It is the way of removing lumps in the baking powder or baking soda.  
• straight edge or back edge of the knife.

11/03/15

Measuring Dry and Liquid Ingredients

 The ingredients found below have instructions on how to measure ingredients accurately.

• ·         Flour

o   Sift the Flour

o   Scoop to the measuring cup to overflow

o   Level off the flour with a spatula

• ·         Sugar

o   White Sugar

§  Scoop to the measuring cup to overflow

§  Level off the flour with a spatula

o   Brown Sugar

§  Scoop to the measuring cup to overflow

§  Level off the flour with a spatula

§  Invert the measuring cup to make it follow the shape of the container.

• ·         Baking powder and soda

o   Stir the lumps off the powder

o   Dip the measuring spoon into the powder

o   Level off the flour with another spoon

• ·       Shortening

o   Solid Fats

§  Scoop to fill the measuring cup

§  Level off the flour with a spatula

o   Liquid Fats

§  Pour desired amount into measuring cup

§  Check the measuring cup

·         Milk

o   Powder

§  Scoop to fill the measuring cup

§  Level off the flour with a spatula

o   Liquid

§  Pour desired amount into measuring cup

§  Check the measuring cup 

05.05.15
I.Baking

Definition of terms:

• Baking: A process of cooking food in a confined indirect dry heat using an oven at a temperature from 250-450 degrees
• Batter: A flour mixture that can be scattered or poured.
• Convection: A stove in which a fan circulates heated air for fast,even cooking.
• Discard: remove
• Dough: A flour mixture that can be rolled or kneaded
• Igniter: Carburodium rode used to ignite discharge.
• Dutch oven: Brick Oven 

05.19.15

Baking tools and equipment:
Made of glass or metal containers for batter or dough with various sizes and shapes.

Cake Pans- are made in different sizes and shapes may be heart or rectangular shape.

• Test tube pan: Deeper than a round pan with a hollow food in the center which is designed to make Chiffon type cakes.
• Muffin type pans: Has 12 formed cups for making muffins.
• Pop over pan: Used to cook pop over
• Jelly Roll pan: Used for baking rolls
• Bundt pan: Used to make elegant cakes.
• Griddle Pan: Used to make griddles.
• Local Pan: Used to make loaf bread.

0/26/15

• Biscuit Doughnut Cutter: Used to cut or shape biscuits or doughnut.
• Cutting Tools: Includes a knife and chopping board to cut glazed fruit or other ingredients in baking.
• Electric Mixer: Used for beating,blending and stirring.
• Flour Sifter: Used to sift flour.
• Grater: Used to grate cheese, chocolate and fresh fruit. 
• Kitchen Shears: Are used to slice rolls and delicate cakes.
• Measuring Cups: Used to measure flour,sugar,water, and other ingredients. They Measuring cups have two types.
• Measuring Glass:  A clear measuring tube for more accurate measuring.
• Graduated cups: A clear plastic cup that measures: 
• [1 <- 3/4 <- 2/3/ <- 1/2 <- 1/4 <- 1/8] From 1/8mL to 1oz on each side.    

06.09.15

• Measuring Spoons: A set of measuring spoons used to measure small amounts of ingredients.
• Mixing Bowl: Comes in graduated sizes and has sloping sizes used for mixing ingredients.
• Pastry Bag: A funnel shaped bag of icing and whipped cream
• Pastry Blender: Has a handle and a wire which is used to cut fat in the preparation of biscuits and doughnuts(donuts).
• Mortar and pestle: Used to pound ingredients.
• Paring Knife: Used cut,peel and pare fruits.
• Pastry Brush: Used to grease surfaces.
• Pastry Wheel: Used to cut dough with its rotating blades.
• Pastry tip: A pointed metal tube connected to the pastry to make desired designs.
• Rolling pin: Used to flatten dough.
• Egg Beater: Used to whip cream or beat eggs.
• Spatula: Used for frosting cakes, mold cookies or fry non-pastry food.

06.09.15

• Strainer: Used to sift dry ingredients.
• Timer: Used in timing baking products and check the Doneness of cakes. 
• Weighing scale: Used to measure the weight of the ingredient. 
• Utility Tray: Used to hold ingredients.
• Wire Whisk: Used to beat eggs, yeast and other ingredients.
• Wooden Spoon: Suitable for different kinds of mixing. Wooden spoons can come in various sizes and mix hot ingredients.
• Cake Decorator: Used to decorate cakes.
• Cookie Press: Molds and shapes cookies.

07.07.15

Ovens: They are sometimes considered as work horses in the bakery or a pastry shop. Ovens are an enclosed compartment, as in a kitchen range, for cooking and heating food. 

Kinds of Ovens:

• Deck Oven - Items inside the oven can be baked through multiple sheet pans. 
• Deck Oven - Items inside the oven can be baked through racks sheet pans. 
• Mechanical Oven - The most common type of revolver ovens that cooks food while it's in motion.
• Convection Oven - Heats food through circulated air.

07.28.15
How much have you learned?
Self Check 1.1

List down the tools and equipment needed to bake Butter Cake.

1. Baking Pan
2. Mixing Bowl
3. Mixing Spoon
4. Oven 
5. Cooling Rack
6. Knife

How to light and operate an oven

1. Hold a lighted match or anything that can ignite near the burner tube of the oven carefully.
2. At the same time, turn the oven knob counterclockwise direction towards the desired oven temperature setting.
3. Close the oven with care.

Classification of all baking equipment:

• Oven
• Convection Oven
• Rotary Oven
• Deck Oven
• Dutch Oven 

• More Baking Equipment
• Toaster
• Broiler

• Preparatory tools
• Flour Sifter
• Grater  
• Pastry Brush
• Spatula
• Rolling Pin
• Pastry Cloth
• Utility tray

• Mixing Tools 
• Mixing Bowls
• Wooden spoon
• Rubber Scrapper
• Mixer
• Rotary egg beater   

• 08/04/15
• Cutting Tools
• Pastry Blender
• Pastry Wheel
• Biscuit and doughnut cutter
• Kitchen Shears
• Chopping Knife
• Paring Knife 
• Baking Pans
• Tube center pan
• Muffin Pan
• Cake pan
• Jelly roll pan
• Bundt Pan
• Custard cup
• Griddle pans
• Pop-over pans
• Macaroon Molders
• Baking Sheets 

• Measuring Tools
• Measuring Spoon
• Measuring Cup(Solid Ingredient Measuring)
• Measuring Cup(Liquid Ingredient Measuring)
• Weighing Scale 
• Timer  

08/11/15

Self check 1.2

Directions: Classify the following tools based on their usage.

• Baking Equipment
• Bread Toaster
• Broiler
   
• Preparatory tools
• Flour Sifter
• Grater  
• Pastry Brush
• Spatula
• Rolling Pin
• Mixing Tools
• Wooden spoon
• Electric Mixer
• Rotary egg beater  
• Cutting Tools
• Pastry Blender
• Pastry Wheel
• Kitchen Shears
• Chopping Knife
• Paring Knife
• Baking Pans
• Custard cups
• Muffin Pan
• Macaroon Molder 
• Bundt Pan 
• Measuring Tools   
• Measuring Spoons
• Measuring Cups
• Weighing Scale 
• Timer