Preparing tools and equipment and ingredients for hot meals, module 1

TOURISM

HOTEL AND RESTAURANT KITCHEN SERVICE PROVIDER NCII

PREPARE HOT MEALS

Module 1

PREPARING
TOOLS/EQUIPMENT

AND INGREDIENTS
FOR HOT MEALS

LEARNER’S GUIDE
Code No. PREPARING TOOLS/EQUIPMENT Date Developed Date Revised Page
JUNE 2004 JAN. 20, 2006
AND INGREDIENTS FOR HOT MEALS

HOW TO USE THIS
COMPETENCY BASED LEARNING MATERIALS (CBLM)

Welcome to the Module in Preparing Tools/Equipment and Ingredients for Hot
Meals. This module contains training materials and activities for you to complete.

The unit of competency “Prepare Hot Meal” contains knowledge, skills and atti-
tudes required for Hotel and Restaurant Kitchen Service Provider. It is one of the spe-
cialized modules at National Certificate level (NCII).

You are required to go through a series of learning activities in order to complete each
learning outcome of the module. In each learning outcome are Information Sheets and
Resources Sheets (Reference Materials for further reading to help you better understand
the required activities.) Follow these activities on your own and answer the self-check at the
end of each leaning outcome. You may remove a blank answer sheet at the end of each
module (or get one from your facilitator/trainer) to write your answers for each self-check. If
you have questions, don’t hesitate to ask your facilitator for assistance.

Recognition of Prior Learning (RPL)

You may already have some or most of the knowledge and skills covered in this learner’s
guide because you have:

• been working for some time
• already completed training in this area.

If you can demonstrate to your trainer that you are competent in a particular skill or
skills, talk to him/her about having them formally recognized so you don’t have to do the same
training again. If you have a qualification or Certificate of Competency from previous train-
ing, show it to your trainer. If the skills you acquired are still current and relevant to the unit/s of
competency they may become part of the evidence you can present for RPL. If you are not
sure about the currency of your skills, discuss this with your trainer.

At the end of this module is a Learner’s Diary. Use this diary to record important
dates, jobs undertaken and other workplace events that will assist you in providing further
details to your trainer or assessor. A Record of Achievement is also provided for your
trainer to complete once you complete the module.

This module was prepared to help you achieve the required competency, in
Preparing Hot Meals. This will be the source of information for you to acquire knowledge
and skills into his particular trade independently and at your own pace, with minimum
supervision or help from your instructor.

• Talk to your trainer and agree on how you will both organize the Training of this unit.
Read through the module carefully. It is divided into sections, which cover all the
skills, and knowledge you need to successfully complete this module.

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• Work through all the information and complete the activities in each section. Read
information sheets and complete the self-check. Suggested references are
included to supplement the materials provided in this module.

• Most probably your trainer will also be your supervisor or manager. He/She is there
to support you and show you the correct way to do things.

• Your trainer will tell you about the important things you need to consider when you
are completing activities and it is important that you listen and take notes.

• You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice your new skills during regular work shifts. This way you will
improve both your speed and memory and also your confidence.

• Talk to more experienced workmates and ask for their guidance.

• Use the self-check questions at the end of each section to test your own progress.

• When you are ready, ask your trainer to watch you perform the activities outlined in
this module.

• As you work through the activities, ask for written feedback on your progress. Your
trainer keeps feedback/pre-assessment reports for this reason. When you have
successfully completed each element, ask your trainer to mark on the reports that
you are ready for assessment.

• When you have completed this module (or several modules), and feel confident
that you have had sufficient practice, your trainer will arrange an appointment with
registered assessor to assess you. The results of your assessment will be
recorded in your Competency Achievement Record.

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Program Content

Modular Unit PREPARE HOT MEALS

Module 1 Æ Preparing Tools, Equipment
Module 2
Module 3 and Ingredients for Hot Meals
Module 4
Æ Preparing Meals and Dishes
for Hot Meals

Æ Presenting Cooked Dishes

Æ Storing and Converting
Cooked Foods

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SECTOR : TOURISM
QUALIFICATION : HOTEL AND RESTAURANT KITCHEN SERVICE
PROVIDER NCII
UNIT OF COMPETENCY : Prepare Hot Meal
Preparing Tools/Equipment and Ingredients
MODULE : for Hot Meals

INTRODUCTION:

This module covers the basic knowledge and skills of requesting and preparing tools/
equipment and ingredients prior to preparation of hot meals and dishes in accordance with
the recipe requirements.

LEARNING OUTCOMES:

1. Identify the different tools and equipment for hot meals.
2. Identify the primary and substituting ingredients for hot meals.
3. Prepare requisition letter for tools and equipment and list of ingredients for

hot meals.
4. Perform “Mise en Place”.
5. Check/prepare working area.

ASSESSMENT CRITERIA

1. Tools and equipment for hot meals are identified according to its function.
2. Tools and equipment for hot meals are classified according to its use.
3. Importance of selecting proper tools and equipment are explained.
4. Primary ingredients are identified/explained according to its use.
5. Available ingredients to be used are identified based on inventory of supplies

and materials.
6. Substituting ingredients are introduced and explained according to its uses

and functions.
7. Importance of substituting ingredients are explained.
8. Requisition form for tools/equipment is filled up.
9. Ingredients to be use are listed in the requisition form in accordance with the recipe.
10. Tools/equipment, and ingredients are requested.
11. Tools/equipment are checked, cleaned and calibrated.
12. All tools and equipment needed are requested base on recipe requirement.
13. Meats and vegetables to be used are prepared according to recipe requirement.
14. All dry and liquid ingredients are weighed and measured according to recipe

requirement.
15. All frozen foods are thawed based on standard procedure.
16. Unavailable ingredients are identified and listed for possible substitution.
17. Range, lights and ventilation were checked.
18. Working area are cleaned and sanitized.
19. Storage temperature was checked.

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Qualification : Hotel and Restaurant Kitchen Service Provider NCII

Unit of Competency : Prepare Hot Meals

Module : Preparing Tools/Equipment and Ingredients for Hot Meals

Learning Outcome #1 : Identify tools, equipment for hot meals.
Assessment Criteria:

1. Tools and equipment for hot meals are identified according to its function.
2. Tools and equipment for hot meals are classified according to its use.
3. Importance of selecting proper tools and equipment are explained.

Resources: Tools Supplies & Materials

Equipment & Facilities 1. Cutting tools 1. Pens
2. Measuring utensils 2. Papers
1. Workshop/Laboratory 3. Cooking tools 3. Manuals
2. Storage/Stockroom 4. Cooking implements 4. References

References:

1. Palacio, Theis. West and Wood’s Introduction to Food Service. 8th ed. Pearson
Education Asia Pacific Ltd. 2000.

2. McSwane, Rue, Linton. Essentials of Food Safety and Sanitation 3rd ed. Pearson
Education South Asia Pacific Ltd. 2002

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Learning Outcome #1: Identify the different tools and equipment

for hot meals

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read and understand use • Information Sheet #1-1: “Use and
and functions of tools Functions of Tools and
and equipment for Equipment for Hot Meals”
hot meals
• Job Sheet #1-1: “Identifying and
2. Perform Job Sheet #1-1 Classifying Equipment
for Hot Meals”
3. Read and understand
importance of proper • Information Sheet #1-2: “Proper
selection of tools Selection of Tools and
and equipment Equipment”

4. Complete self-check • Self-Check #1-1

5. Refer to Model Answer • Answer Key #1-1

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INFORMATION SHEET #1-1

USE AND FUNCTIONS OF TOOLS AND EQUIPMENT

A. List of Tools and Equipment for Hot Meals

1. Cooking Equipment

Range Tops
Open elements (burners)
Flat tops or hot tops (light weight)
Heavy-duty flat top

Oven
Conventional Ovens
Convection Oven
Revolving Ovens
Slow-Cook-and-Hold Ovens
Combination Steamer Ovens
Barbecue Ovens or Smoke Ovens
Infrared or Reconstituting Ovens
Microwave Ovens

Broilers and Salamanders
Heavy-Duty Broilers
Salamanders

Grills
Gas
Electric
Charcoal

Griddles
Rotisseries
Deep Fryers

Standard Deep Fryers
Automatic Fryers
Pressure Fryers
Tilting Skillet
Steam-Jacketed Kettles
Tilt or Trunnion Kettles
Nontilt Kettles
Steam Cookers
Pressure Steamers
Pressureless or Convection Steamers

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2. Processing Equipment
Mixers
Food Cutter
Slicer
Vertical Cutter/Mixer and Food Processor

3. Holding and Storage Equipment
Hot Food Holding Equipment
Steam Tables
Bain Marie
Overhead Infrared Lamps

Cold Food Storage
Refrigerator
Freezers

4. Pots, Pans and Containers
Stock pot
Sauce pot
Brazier
Saucepan
Saute pan, straight sided
Saute pan, slope sided
Cast iron skillet
Double boiler
Sheet pan or bun pan
Bake pan
Roasting pan
Hotel pan or counter pan or steam pan or service pan
Bain Marie insert
Stainless steel bowl

5. Measuring Devices
Scales
Volume Measures
Measuring Cups
Measuring Spoons
Ladles
Scoops
Thermometers
Meat thermometer
Instant-read thermometer
Fat thermometer
Special thermometer

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6. Knives
French knife or chef’s knife
Utility or salad knife
Paring knife
Boning knife
Slicer
Serrated slicer
Butcher knife
Scimatar or steak knife
Cleaver
Oyster knife
Clam knife
Vegetable peeler
Steel knife

7. Hand Tools and Small Equipment
Ball cutter, melon ball scoop or parisienne knife
Cook’s fork
Straight spatula or palette knife
Sandwich spreader
Offset spatula
Rubber spatula or scraper
Pie server
Bench spatula or dough knife
Pastry wheel or wheel knife
Spoons: solid, slotted and perforated
Skimmer
Tongs
Wire whip
China cap
Fine china cap or chinois
Strainer
Sieve
Colander
Food mill
Grater
Zester
Channel knife
Pastry bag and tubes
Pastry brush
Can opener
Cutting board

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B. Tools and Equipment Useful in the Preparation of Food Before Cooking

1. Measuring and Weighing Utensils

Measuring cups Mary Ann set or nested
a. Dry ingredients - measuring cups

b. Liquid ingredients

Measuring quart

Measuring spoons

Dietetic scales

Thermometers - candy, cooking (all-purpose)
fat or frying, refrigerator, meat, oven

Timers

2. Cutlery and Aids for Chopping, Paring, Slicing, Pounding, etc.

Can opener Kitchen knife
Cleaver Kitchen sharpener
Chopper Kitchen shears
Corer Meat saw
Cutting board Meat tenderizer
Food mill Mortar and pestle
Grater and shredder Paring knife
Grinder Potato peeler
Ice pick Salad maker
Juicer Utility plates, bowls and trays (tin or enamel)

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3. Tools for Mixing, Blending, Straining and Rolling

Blender Nest of bowls - a set of 1, 2, 3, 4 qts.
Basting spoon Pastry wire blender
Colander Rolling pin
Egg beater, rotary (single/double) Rubber scraper
Flour sifter Slotted spoon
Ice cream maker Tea strainer
Kitchen tool set Turner
Mixer, electric Utility plates

C. Equipment for Surface or Top-of Stove Cooking and for Baking

1. Surface or Top-Cooking

Bread toaster Pressure cooker
Casseroles with lid Roaster pans with rack
Coffee maker Racks - assorted to fit saucepans
Covered skillet or chicken fryer Saucepans
Double boiler Saucepots
Ducth oven Steamer
Egg poacher Turner
Frying pan Tea kettle
Griddle Waffle iron
Kitchen tongs

2. Baking Utensils

Baking pans: layer cake pas, loaf pans, rectangular pans, square cake pans,
tube pans, etc.

Cake cooler
Cookie sheets
Custard cups
Casseroles
Jelly roll pans
Muffin or cupcake pans
Pie pans (plain or fluted)
Roasting pans with racks
Ring molds

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JOB SHEET #1-1

TITLE: Class Contest:
Identifying and Classifying Tools and Equipment for Hot Meals

Purpose: To identify tools and equipment for Hot Meals
Equipment, Tools and Materials: Notebooks, pens, labelling tape
Precautions: Some tools and equipment are sharp and can cut.

Procedures:

1. Ask for the inventory list of tools and equipment from the stockroom assistant.

2. Pick one tool for each of the following categories:

a. Baking Pans
b. Measuring Device
c. Cutting Implements
d. Cooking Pans
e. Processing Equipment

3. Label the tool you have chosen.

4. Decide with the class the designated areas for each of the categories above.

5. When the signal is given, bring your tool to the 5 designated areas. This becomes
a contest as to which group have correctly labelled the tool and place these in their
correct categories.

6. Double check if the tools are in the correct categories. Determine which group
is the winner.

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INFORMATION SHEET #1-2

PROPER SELECTION OF TOOLS AND EQUIPMENT

A. Selection of Small Utensils

1. Cooking spoons, forks, turners, ladles

a. These should be made of stainless steel
with heat resistant handles.

b. Handles should be fastened securely.
The shank or tang should extend at least
half-way into the handle for more
durability. Inexpensive wares usually
have a short-pointed tang driven into the
handle and covered with a metal collar.

2. Knives

a. The basic material for the blades is steel with carbon added. Vanadium and
molybdenum may be added to increase hardness, thus knives can have sharp
cutting edges. High carbon steels make good knife blades but they discolor.
Chromium added to steel produces stainless, but not sharp cutting blades.
These however, are resistant to stains and do not darken the food to be cut.

b. Tempered blades are more durable and have higher cutting power.

c. Handle and blade should be well balanced for ease in using. Blades should
be fastened securely to the handle similar to spoons and forks, etc.

d. The different types of knives have specific purposes. Some are multipurpose.
Depending upon the use, they vary in length and shape of blade. Electric
knives produce even slices but may not be practical for ordinary use.

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3. Can openers

Good can openers should open cans of any shape with little effort. They should
leave a smooth edge with no metal slivers. Five types are available.

a. Hand-lever - “fab in”. This type is difficult to insert
and usually leaves a sharp, jagged edge.

b. Key type. This is easier to use. It is usually sharp
enough when new, but dulls easily and tends to
skip afterwards.

c. Key with long handles. This is like the above with an added feature for a bottle
opener.

d. Wall type. This may only be a can opener but performs better than any of the
above.

e. Electric type. These are usually only can openers and can stand by itself or
attached to a wall.

4. Rotary Beaters

Rotary beaters are still used for beating eggs and thin mixtures. Many
housewives today are using this less.

a. These should be sturdy.

b. Blades should fit close to the bottom of the bowl.

c. The more the blades, the more the efficiency.

d. These should be made of rust-resistant metals.

e. A centrally supported drive is preferable.

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5. Whips
Wire whips are also used for beating/whipping eggs and thin mixtures. More

and more housewives are finding these more practical and easy to use than rotary
beaters.

a. Blades are wire-thin and are more efficient in
incorporating air in the mixture and produces a
well beaten mix.

b. These should be made of such resistant
material, with the blades securely attached to the
blades.

Bamboo whips are indigenous types used for the same purpose.
a. The blades are made of long, thin strips of bamboo, and secured tightly on one

end which becomes the handle.
b. These are just as efficient as a beater, but the durability is shorter. The

bamboo soon pries and cracks. In addition, it is difficult to maintain
sanitation because molds may develop within the crevices of the bamboo.

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B. SELECTION OF COOKWARES

In selecting cookwares, the following factors are to be considered:

1. Types of material

This will determine the efficiency of heat conduction. In general, lightweight
materials heat rapidly but cook quickly and do not retain heat well. As a result, food
burns easily. heavier materials heat slowly but hold heat longer, hence, are useful for
long slow cooking. Most metals used today are alloys or blends of two or more basic
metals. This gives them extra strength and increased resistance to corrosion, as well
as more efficient heat conduction.

a. Aluminum is the best heat conductor. It is a soft, lightweight metal that forms
high-strength alloys and comes in different thickness and finish. A 12-14” gauge
metal is more desirable. Cast aluminum is a heavier gauge metal but very
brittle and is affected by acids and alkalies. Alkalies cause darkening and
acids remove it. Aluminum is porous and tends to pit when hard water or foods
are left to stand in it for long periods. Pittings are minute or tiny pin prick holes
seen at the bottom of the pan. Sheet aluminum does not pit but it is not
practical to use because the rapid heat transfer makes food stick. Besides,
it dents easily. Anodized aluminum is a harder metal which is stain and/or
corrosion resistant and cooks food faster. Aluminum is commonly used as
base for non-stick pans.

b. Iron is a good conductor of heat and holds it well. Cast iron is also heavy and
brittle. It is porous and needs seasoning before using in order to fill the pores
with a covering of fat, otherwise food will stick readily. Unlike cast aluminum, it
is hard and does not pit, but it is not rust resistant. Furthermore, it darkens with
use, thus it is difficult to keep attractive. Sheet iron is less porous than cast iron
but heats rapidly and is not a good conductor of heat nor does it hold heat.
Because of its thinness, it warps easily with use. Bonderized iron is a more
desirable metal. The process creates a non-metallic phosphate coating on
the metal making it rust and corrosion resistant.

c. Stainless steel is a much more durable metal not easily dented, made of an
alloy of steel (itself an alloy of iron and carbon) chromium and nickel with
manganese and silicon. It is resistant to rust and stain but is a poor conductor
of heat. Because of this, it is seldom used by itself. It is combined with
other metals to improve heat conductivity. When used alone, it develops hot
spots which scorch the food. The dark spots which result from overheating are
difficult to remove. Copper is usually used as a finish on stainless steel pans
to improve heat conductivity.

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d. Copper is a good conductor of heat and holds heat well, but it dents easily; it is
attractive when new, but oxidizes and darkens with exposure to air and with
use. While it is easy to polish, some housewives prefer the dark pans
because it absorbs heat more efficiently than bright, shiny ones. Copper
cooking pans should be lined with tin because copper can form poisonous
salts with acidic foods. It is unsafe only where food is in direct contact with the
copper. Copper pans have been useful in cooking pastillas, halaya, all of
which requires long, slow cooking. Copper reacts with acid foods, making the
foods turn green. This reaction has made copper pains useful in making
candied kamias, calamansi peels and kondol.

e. Glass is also used in cookware. Glass with boric oxide makes the material
resistant to temperature changes. It is non-porous and holds heat well, but it is
not a good conductor of heat. It breaks with sudden extremes of temperature
or sharp impact. It is not affected by alkalies and acids, does not rust and is
easy to care for. It is desirable for baking. Foods cooked in glass saucepans
need a lot of watching because covers do not fit tightly allowing evaporation
of liquid. When used for top of a range cooking, a heat protector or metal grid
should be used.

f. Pyroceram is glass with ceramics and borax, making it also heat resistant and
very hard. It is more resistant to sudden and extreme changes in temperature.
Heat conductivity, however, is less than in other metals. It must be used with
low heat when cooking on the stove.

g. Clay pottery is still used in rural areas. This may be glazed or unglazed.
Improperly glazed pottery is hazardous because the mud in the glaze is not
completely volatilized during the fining process remaining on the pottery to
dissolve in the food. Unglazed pottery is used in the rural and urban areas in
the form of palayok. The disadvatage in its use is that food and its flavor seep
into the material making it difficult to wash out. It also breaks easily and is not
as versatile as metal. It is not a good conductor of heat.

h. Brass is an alloy of copper and zinc. It is an unsafe material for fabricating
food utensils because it is easily dissolved by foods it is often used as
a decor.

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2. Type of Finish

Metalware is often finished, or give a coating to improve efficiency in cooking
as well as in appearance, and to protect it from corrosion, stain or sticking. The
coating may be metallic such as copper, or nonmetallic such as porcelain enamel or
fluorocarbon resin (teflon). If the protective coatings are damaged, the metals will
rust.

a. Porcelain enamel consists of finely ground glass (‘frit’) mixed with a liquid that
is sprayed into aluminum or iron base metal. Steel is not a good base metal.
It is then baked at very high temperature so that the glass fuses with the metal.
The ware can be made to look attractive through the addition of color.
Porcelain enamel has the glossiness of glass and the strength of steel. It is
easy to clean and is resistant to acid, alkalies, scratches and corrosion, heat
or impact. Poorer types of porcelain enamel chip easily. It can be crazed
when iced water is suddenly placed into a hot porcelain enameled pan.
Chipped enameled pans are unsafe for foods since they expose the base metal,
antimony on the pan’s interior, causing food contamination.

b. Teflon is a non-stick fluorocarbon resin finish applied to the interiors of
cookware, making the pan so slick that most foods will not stick. It makes it
possible to cook food with less fat and grease. Teflon cooking will scorch with
too much heat. While it may be easier to remove the burned food, the
non-stick finish will discolor or lose its non-sticky property. Care must be taken
when cleaning, so as not to scratch the finish.

c. Cheap galvanized containers have zinc used in the galvanizing process. They
are unsafe because the zinc will dissolve into the food being cooked.

3. Type of Cover

It is essential that covers be tightly fitted because of the following reasons:

a. Excessive evaporation and loss of nutrients are prevented.

b. Efficiency of cooking is increased.

c. Small amount of water is required.

The type of material for the cover need not be the same gauge as the sauce
pan or pot as long as it fits tightly. Some types of cookware have lids that tighten more
when heat is generated, resulting in a vacuum. Cooking can be made faster in these
types even with small amount or no water added.

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4. The Handles

Handles are fastened by welding or rivets, or made a part of the pot. The latter
is more durable. Handles should be easy to grasp. Handles identify the utensils as
saucepans if with one long handle, saucepots when there are two short handles on
either side. Handles should not be too long as to overbalance the sauce pan.
Furthermore, they should be non-conductors of heat or heat insulated.

5. Types of Bottoms

Different types of cooking equipment have different types of bottom. If they are
supposed to be flat, they should be lie flat, especially if to be used for electric burners.
Round bottoms are used especially in gas stoves or clay stoves.

6. The Size of the Cookware

The size of the saucepans and pots should be sufficient for the amount of
cooking to be done. If it is too small, food will spill. If too big, it is a waste of fuel.
Saucepans and pots are available in 1 qt., 2 qt., 4 qt. sizes for household use. For
larger quantity cooking, bigger sizes are available.

7. Ease of Care and Maintenance

Ease of care and maintenance depends on the material it is made of.
Aluminum darkens and pits with long use. It needs scouring pad and powder to keep
it shiny. Stainless steel is easy , as are teflon coated pans. Cast iron pans are easy
to clean too, but it rusts and needs re-seasoning everytime.

Ease of cleaning also depends on the design. Cookware with too much
ornamentation and with seams and square sides are more difficult to clean
compared to those with rounded sides or bottoms.

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C. SELECTION OF BAKING PANS

The selection of baking pans need to consider the following factors.

1. Size, shape and use of the pans.

The different types of pan include;

cake pans - rectangular, round or layer, tube, square
cookie sheets
muffin pans
jelly roll pans
loaf pans
pie pans
leche flan molds (llanera)
ensaymada pan
tart molds

2. Types of Material

Baking pans are of lighter weight than that used for top of the stove cooking but
sturdy enough so it will not bend or warp. It should absorb heat readily. Polished
surfaces decrease the amount of heat absorbed, thus produce lightly browned
products. Dull or dark finish absorbs heat producing well browned crust. Glass
produces a [product similar to shiny tin or aluminum. Selection depend on the product
being baked. Heavy cares are preferably baked in dark pans, while cookies baked in
shiny pans.

3. Dimensions

Baking pans have standard measurements as specified in the recipes.
Selection depends on the quantity of the recipe, the size of the product and the shape
desired. A variety of dimensions are already available.

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D. SELECTION OF BASIC EQUIPMENT AND APPLIANCES

A wide range of cooking appliances and equipment is now available to suit different
preferences based on budget, personal taste, kitchen space, cooking needs, etc. Printed
instructions, service agreement, guarantees must be kept for easy reference in operation
and maintenance.

1. The Range

The range has become an essential appliance in the home for baking, roasting,
broiling, and for surface cooking. The models in today’s kitchens are equipped with special
devices, making it easier for the office-working housewives to cook. It may be electrically - or
gas-operated or both. The range is a cooking unit that includes burners, one or more ovens
and other special features listed below.

a. Automatic timers which can be used to time
cooking processes and set to turn the oven
on or off automatically. This feature is very
helpful for one who is out all day but needs
to have supper ready.

b. Automatic cooking and holding/thermostatic
control. The oven can be set by a control for
the length of time to cook the food and a
temperature dial for the required cooking
temperature. When the food is cooked, the
oven temperature is automatically lowered
to a pre-set serving temperature and the food
is held at that temperature without further
cooking. Foods that require the same
cooking time and temperature are best for automatic cooking. Those that spoil easily,
require pre-heated oven, or exact cooking time are not suitable for automatic cooking.

c. Automatic cleaning consist of controls to initiate the cleaning cycle or raise the oven
temperature to 900 ºF for a period of 30-90 minutes to incinerate all dirt and grease,
then automatically switch off.

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d. Rotisseries are cooking units fitted with spits
on which food is motor-rotated for even
roasting. Some have kebab attachments.

e. Dish warmers are available on the range
surface to keep cooked food warm.

f. Griddles may be built in on the range.
It consist of flat cast iron surfaces used for pan
frying or toasting.

g. Grills/Grid irons are grates of parallel bars (frets)
for broiling and allow even browning and
heating. Pans are placed underneath to catch
spills.

h. Fans may be found in ovens to distribute heat faster and evenly. It allows for shorter
cooking time and lower temperature. These types are useful for those who do a lot of
baking and quantity cooking.

i. Other functional and decorative features may be a glass oven doors to prevent
opening and closing the oven to check food. Glass top covers may also be found for
protecting burners and serve as work surface.

j. Adjustable legs for changing heights may be an added feature.

k. Hood vents may be built in with the range.

2. Portable Stoves/Burners

a. Gas stoves/burners. These are top models which use LPG (liquefied petroleum gas)
for fuel. LPG comes in different tank sizes. Gas stoves may be automatic (ignition by
switching on) or non-automatic (ignition using matches). They provide direct heat that
can be controlled at once.

b. Electric stoves. These are table top models that feature oil burners or not plates.
Coils or rings heat and cool faster than the hot plates.

c. Charcoal stoves. These are still used on the rural areas. It may be made of clay or
cast aluminum. The disadvantage in using these is that the parts and pieces get
darkened with the soot.

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d. Biogas stove. These are regular LPG burners which use methane gas (biogas) as
fuel instead.

e. Kerosene stove. This is similar to gas stoves but uses petroleum or gaas as fuel.
It usually requires manual pumping.

f. Other types of stoves are available using other sources of fuel such as ipa, or
newspaper packed around the tube. It is very efficient and inexpensive.

g. When baking is desired, a portable “oven” is available for placing on top of the stove.
An example is the Wonder Oven which is used on LPG gas burners.

h. Several other energy-saving, economical stoves and ovens have been recently
invented for home use. They are made from high grade cast iron, aluminum,
cement-sand and clay mixtures. They also use cheap, locally-available, alternate fuel
sources such as green charcoal (from partially decayed grass), wax-like, alcohol-base
chemicals in cans, and waste materials like scrap wood and paper, sawdust, coconut
husk, rice hull and straw, dried leaves, cogon, talahib, even dried cow/carabao dung.
Many of these new inventions are practical and convenient and may be used for
indoor or outdoor cooking.

i. The microwave oven cooks or heats foods
and liquids in seconds or minutes, with
microwaves that penetrate the food and
are converted into heat. Despite its
being time-saving, this oven is not as
versatile as the conventional oven. It is
quite expensive and can only be used for
specific foods and cooking methods. New
models have the advantage over older
ones, as they now have built-in browning
elements.

j. The toaster oven is a versatile cooker. Compact and lightweight, it can bake, broil,
roast, grill and toast. Its features include a see-through door automatic timer and
thermostat high-quality fast heating element, and other accessories: drip tray, grill,
tray handles, etc. Modular types are easily detached and cleaned. It is considerably
lower-priced than the range ovens and consumes less electricity.

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E. SPECIAL COOKWARE

These appliances are designed for specific purposes and are portable. These may
be thermostatically controlled so that cooking may be done with minimum watching. The
advantage of these small appliances over the regular electric stove or range is that
they require less electricity.

1. Fry pan or skillet is very versatile for braising
and stewing.

2. Fryer for deep fat frying has an advantage
because it avoids overheating of fats.

3. Rice cooker used for steaming rice, is
designed to provide even cooking of rice
without too much watching. It can be
set to keep the rice warm until serving
time.

4. Pressure cooker is used for boiling,
stewing less tender cuts of meat in less
time. This is specially designed so that
steam is held within the pot creating
pressure and raising the temperature
above normal boiling point. Cooking time
is shortened, less fuel is used, and loss
of nutrients is prevented.

It is usually made of heavy gauge material with a steam tight cover which is
“locked” into position. A gasket provides a tighter seal. Electric cookers with
thermostatic controls have been devised to allow cooking out of the kitchen. “Cook
and serve” types eliminate the use of serving dishes. They are equipped with a
device to keep the food heated while being held.

5. Crock pot is used for slow cooking. It consists of an
outer shell which is provided with heating elements.
There is an inner part where food is placed. This is
useful in tenderizing tough meats, without watching at
the same time food does not dry out.

6. Turbo broiler is an electric convection oven with a
rack to hold the food and a broiler cap. It operates
on automatic thermostat control. It can be used for
baking bread with less time and effort. It also
extracts fat from the food while keeping it crisp but
tender.

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F. SELECTION OF APPLIANCES USED FOR MIXING AND CUTTING

1. Electric mixer is used for creaming, whipping,
folding and beating mixtures. It comes with
several sizes of bowls from 1 quart to 5 quarts
bowls. The beaters may be single or in three
types, the fat beater, the wire whip and the pastry
hook.

2. Osterizer/Blender is used for mixing beverages,
chopping, purifying or liquefying fruits and
vegetables. It is made up of a base which
contains the motor, a glass or plastic food
container which fits on the base, and a cover for
the container. It has several sharp steel blades
for cutting which are attached to the bottom of
the food container or are removable.

3. Grinder is used for grinding meat, crackers, fruits
and vegetables. It is made of cast iron or
aluminum and has a handle which is easily
grasped and turned. It is so shaped that extracted
juices run into the pan that receives the ground
food rather than into the opening through which the
handle is connected. This could be part of
attachments in electric mixers.

4. Food processor is the modern helper for varied
food preparation methods. It slices, shreds, grates,
chops, crushes, kneads and liquefies with the use
of attachments discs and several speed controls.
Food is driven down feed tubes to be processed
and passed through chutes into serving trays. This
makes food preparation faster and easier.

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SELF-CHECK #1-1

Test 1. True or False
___________ 1. Handle and blade of knives should be well balanced for ease in using.
___________ 2. The different types of knives have specific purposes.
___________ 3. Rotary beaters are used for beating eggs and thin mixtures.
___________ 4. The type of material used in cookwares will not determine its

efficiency of heat conduction.
___________ 5. Copper is a good conductor of heat and holds heat well, but it dents

easily.

Test 2. Identfication
___________ 1. The material for cook ware considered as the best heat conductor.
___________ 2. Non-stick resin finish applied to interiors of cookware.
___________ 3. Cooking units fitted with rotary spits for oven roasting.
___________ 4. Stoves that use LPG for fuel.
___________ 5. A cookware devised for slow cooking.

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ANSWER KEY #1-1

Test 1. True or False

1. True
2. True
3. True
4. False
5. True

Test 2. Identification

1. Aluminum
2. Teflon
3. Rotisseries
4. Gas Stoves
5. Crockpot

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Qualification : Hotel and Restaurant Kitchen Service Provider NCII
Unit of Competency : Prepare Hot Meals
Preparing Tools/Equipment and Ingredients for Hot Meals
Module Title : Identify primary and substituting ingredients for hot meals

Learning Outcome #2 :

Assessment Criteria:

1. Primary ingredients are identified/explained according to its use.
2. Available ingredients to be used are identified based on inventory of supplies and

materials.
3. Substituting ingredients are introduced and explained according to its uses and

functions.
4. Importance of substituting ingredients are explained.

Resources: Tools Supplies & Materials

Equipment & Facilities 1. Weighing tools 1. Pens
2. Measuring utensils 2. Papers
1. Workshop/Laboratory 3. Calculator 3. Manuals
2. Storage/Stockroom 4. References
5. Conversion tables
6. Recipes

References:

1. Palacio, Theis. West and Wood’s Introduction to Food Service. 8th ed. Pearson
Education Asia Pacific Ltd. 2000.

2. MeSwane, Rue, Linton. Essentials of Food Safety and Sanitation 3rd ed. Pearson
Education South Asia Pacific Ltd. 2002

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Learning Outcome #2: Identify primary and substituting ingredients

for hot meals

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Familiarize with • Information Sheet #2-1: “Familiarization
ingredients for hot meals of Ingredients for Hot Meals”

2. Perform Job Sheet #2-1 • Job Sheet #2-1: “Classifying Primary
Ingredients for Hot Meals”
3. Learn the use and function
of substituting ingredients • Information Sheet #2-2: “Substitution
for hot meals of Ingredients”

4. Perform Job Sheet #2-2 • Job Sheet #2-2: Demonstration -
“ Substituting Ingredients
5. Complete self-check for Hot Meals”
6. Refer to Model Answer
• Self-Check #2-1

• Answer Key #2-1

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INFORMATION SHEET #2-1

FAMILIARIZATION OF INGREDIENTS FOR HOT MEALS

A. CLASSIFICATION BASED ON SOURCES

The variety of ingredients available to any group of people invariably originates from
two major sources, plants and animals. Agricultural land, rivers, lakes and seas are
necessary for the constant sourcing of food. Some ingredients originate from forest or
wildlife but these ar fast dwindling and rapidly being depleted. The plant and animal products
that make up man’s food are classified as follows.

1. Plant Products

a. Grains (cereals) - rice, corn, wheat, sorghum, barley, oats, rye, millet

b. Pulses - beans, peas, lentils

c. Fruits
1. Tropical - banana, pineapple, mango, papaya, avocado, breadfruit
2. Subtropical - citrus, olives figs
3. Deciduous Fruits - apple, grapes, pear
4. Stone Fruits - peach, cherry, apricot
5. Berries - strawberry, blueberries

d. Melons and Squashes - cantaloupe, watermelon, squash

e. Vegetables
1. Leaf and stems - cabbage, pechay, kangkong, lettuce, celery
2. Root - carrots, radish
3. Seeds - green peas, monggo, green beans
4. Fruits - tomato, egg plant, green beans
5. Flowers - cauliflower, banana blossoms, squash flowers, broccoli

f. Tubers - potatoes, sweet potatoes, cassava, yam

g. Nuts - cashew, almond, peanut (technically is a legume), walnut, pili nut,
macadamia, pistachio

h. Fungi - mushrooms, “taingang daga”

i. Oilseeds - coconut, palm oil, soy beans, peanut, olive, sesame

j. Seaweed - agar, carrageenan, “lato”, “kulot”

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2. Animal Products

a. Milk - cow, carabao, goat, sheep, camel, elephant, yak

b. Meat and Entrails

Domesticated - beef and veal, pork, mutton, goat, rabbit, dog, horse, yak, eland,
game and venison-deer, moose, elk, hare, monkey, polar bear,
seal, whale

c. Poultry - chicken, turkey, ducks, geese, pheasant, quail, grouse, swallow’s nest

d. Eggs - chicken, duck, sea gull, turtle

e. Fish (flesh, roe, liver, etc.) - bangus, sardine, tuna, mackerel, sole, cod, dogfish,
shark, carp, tilapia, catfish

f. Shellfish
1. Crustaceans - crab, lobster, crayfish, shrimp, prawns
2. Molluscan - oyster, clam, scallop, squid, cuttlefish, octopus, snails

3. Miscellaneous Sources

Manufactured Foods: starches, flour, bread, and cereals, sweet baked good,
confectionery products, canned goods, frozen foods, dehydrated foods, salted and cured
foods, dairy products (milk, cheese, butter, etc.), meat products (sausages, ham, luncheon
meat, pastes, etc.), seafood and jellies, fermented foods (sauerkraut, pickles, kimchi, buro),
fermented beverages (beer, wine), softdrinks, mixes, soybean products, corn products, yeast
products, fish flour, protein hydrolyzates, fabricated foods (fruit drinks, synthetic cream, spun
proteins, surimi).

The list is by no means complete but it shows the wide varieties of food available. It
was mentioned that what is considered food varies with societal groups as much as with
individuals. Some items in the list are considered food by some groups of people but not by
other groups.

The manufactured foods are those considered convenience foods. Most of the
preparation is done by food manufacturing establishments so that little preparation is done
in the consumer’s kitchen. In many instances the food requires no further cooking.

For an item to be considered food it must fulfill the important criteria of being safe,
being nutritious, palatable and economical. Food must bring about well-being, not danger
to health. It must provide for the nutritional needs of the consumer. It must be palatable so the
consumer will enjoy eating it and it must be affordable. An item that is beyond one’s ability to
acquire whether by purchase or by personally gathering it can certainly not be included as
part of one’s food.

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B. Classification Based on Shelf Life

Ingredients can be classified as perishables and non-perishables. Perishables are
those items with short life (2 days to 1 week) and non-perishables are those with much longer
shelf-life (one month).

1. Non-Perishables
a. Beverages
b. Cereals, prepared
c. Cereals, flour and cereal products
d. Crackers, cookies
e. Chocolate, cocoa
f. Condiments, seasonings, spices
g. Extracts and colorings
h. Fats and oils
i. Fish, canned
j. Fruits, canned
k. Fruits, dried and dehydrated
l. Fruits and vegetable juices
m. Gelatin and prepared desserts
n. Leavening agents
o. Meats and poultry, canned
p. Milk products
q. Nuts, nut products
r. Pickles, relishes, sauces, salad dressing
s. Preserves, jams, jellies, candied fruits
t. Soup and soup bases
u. Sugar, syrup and candy
v. Vegetables, canned
w. Vegetables, dried or dehydrated

2. Perishables
a. Bread, rolls, baked products
b. Cheese
c. Eggs
d. Fat
e. Ice cream
f. Milk and cream
g. Meats
h. Poultry
i. Fish
j. Shellfish
k. Fruits and Fruit juices, fresh
l. Fruits and fruit juices, frozen
m. Vegetables, fresh
n. Vegetables, frozen

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JOB SHEET #2-1

TITLE: Classifying Primary Ingredients for Hot Meals

Purpose: To identify primary ingredients for hot meals.
Equipment, Tools and Materials: Pen, paper, labeling tape, stockroom list of ingredients
Precautions: Perishables may not be available in the stockroom;
you will have to bring your own samples.

Procedures:

1. Assemble all the primary ingredients you brought in a designated area.
Label each.

2. Assemble all the available stocks you requisitioned in its own designated area.
Label each.

3. Choose five samples from each area. Classify them.
Enter your data in classification table below.

4. Put a check mark in the column where the sample belongs.

Classification Based on Shelf Life Classification Based on Sources
Name of Sample Perishable Non-Persihable
Plant Animal Manufactured
Product
Product Product

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INFORMATION SHEET #2-2

SUBSTITUTION OF INGREDIENTS

Substitution for Common Ingredients

Ingredients Stated in Recipe Substitutes

1 tablespoon A.P. flour 1/2 tablespoon cornstarch, potato starch, rice
starch,
or arrowroot starch or
1 tablespoon cornstarch 2 teaspoons quick-cooking tapioca

1 cup sugar, granulated 2 tablespoons all-purpose flour

1 cup honey 7/8 cup all-purpose flour, sifted
1 ounce chocolate 1 cup all-purpose sifted flour minus
1 square unsweetened chocolate
1 cup butter 2 tablespoons

1 cup coffee cream (20 per cent) 1 1/3 cup brown sugar, lightly packed
1 cup heavy cream (40 per cent) 1 1/2 cup powdered sugar
1 1/2 cup corn syrup minus 1/2 cup liquid
1 cup honey minus 1/2-1/3 cup liquid

1 1/4 cups sugar plus 1/2 cup liquid

3 tablespoons cocoa plus 1 tablespoon fat

3 tablespoons cocoa plus 1 tablespoon fat

1 cup margarine
7/8 to 1 cup hydrogenated fat

plus 1/2 teaspoon fat
7/8 cup lard plus 1/2 teaspoon salt
7/8 cup rendered fat plus 1/2 teaspoon salt

3 tablespoons butter plus about 7/8 cup milk

1/4 cup butter plus about 3/4 cup milk

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1 cup whole milk 1 cup reconstituted non-fat dry milk
plus 2 1/2 teasponns butter or margarine
1 cup milk
1 cup buttermilk or sour milk 1/2 cup evaporated milk plus 1/2 cup water
1/2 cup sifted dry whole milk powder
1 teaspoon baking powder
plus 7/8 cup water
1 tablespoon active dry yeast
1 whole egg 3 tablespoons sifted non-fat dry milk powder
1 egg yolk plus 1 cup water
1 egg white
1 can canned tomatoes 6 tablespoons sifted non-fat dry milk crystals
1 cup self-rising flour plus 1 cup water

1 tablespoon vinegar or lemon juice plus
enough sweet milk to make 1 cup
(let stand for 5 minutes)

1 3/4 teaspoons cream of tartar plus
1 cup sweet milk

1/4 teaspoon baking soda plus 1/2 cup
fully soured milk or lemon juuice used
with sweet milk to make 1/2 cup

1/4 teaspoon baking soda plus 1/4 to 1/2 cup
molasses

1/4 teasponn baking soda plus 5/8 teaspoon
cream of tartar

1 package (7 g.) dry yeast or 1 compressed
yeast cake

2 egg yolks or 3 tablespoons thawed frozen egg
2 1/2 tablespoons sifted dry whole egg powder

plus 2 1/2 tablespoons lukewarm water

1 1/3 tablespoons frozen egg yolk
2 tablespoons sifted dry egg yolk powder

plus 2 teaspoon water

2 tablespoons frozen egg white
2 teaspoons sifted dry egg white powder

plus 2 tablespoons water

about 1 1/3 cups fresh tomatoes simmered
ten minutes

1 cup all-purpose flour plus 1 teaspoon
baking powder and 1/4 teaspoon salt

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JOB SHEET #2-2

TITLE: Demonstration - Substituting Ingredients for Hot Meals

Purpose: To prepare substitution for common ingredients.
Equipment, Tools and Materials: Hot water, measuring cup/spoons, substituting
ingredients available
Precautions: Avoid unnecessary delays. Bring your owm substituting
ingredients.

Procedures:

1. Chose 2 ingredients from the list. (see pages 38 to 39).

2. Bring to class the substituting ingredients needed.

3. Requisition the equipment you need to prepare the substitutes.

4. Prepare your work area and demonstrate to the class how to prepare the substitute
for your chosen ingredients following standard procedures.
(refer to 38-39 for procedures)

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SELF-CHECK #2-1

Test I. Give example/s of each of the following plant products:

Plant Products Examples

1. Grains a. _______________________
2. Pulses b. _______________________
3. Fruits
a. _______________________
4. Vegetables b. _______________________

5. Tubers a. _______________________
b. _______________________
c. _______________________
d. _______________________

a. _______________________
b. _______________________
c. _______________________
d. _______________________

a. _______________________
b. _______________________
c. _______________________

Test II. Give the substituting ingredients for the folowing:

Original Ingredient Substituting Ingredient

1. 1 cup honey __________________ and __________________
2. 1 cup milk __________________ and __________________

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ANSWER KEY #2-1

Test I. Examples
Plant Products

1. Grains > rice, corn, wheat, sorghum, barley, oats, rye, millet

2. Pulses > beans, peas, lentils

3. Fruits > banana, pineapple, mango, papaya, avocado,
breadfruit

> citrus, olives, figs
> apple, grapes, pears
> strawberry, blueberry

4. Vegetables > cabbage, pechay, kangkong, lettuce, celery
5. Tubers > carrots, radish
> green peas, monggo, green beans
> tomato, eggplant
> cauliflower, banana blossoms, squash flowers, broccoli

> potatoes, sweet potatoes, cassava, yam

Test II.

Original Ingredient Substituting Ingredient

1. 1 cup honey 1 1/4 cup sugar and 1/2 cup water
2. 1 cup milk 3 tbsp. non-fat and 1 cup water

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Qualification : Hotel and Restaurant Kitchen Service Provider NCII

Unit of Competency : Prepare Hot Meals

Module Title : Preparing Tools/Equipment and Ingredients for Hot Meals

Learning Outcome #3 : Prepare requisition for tools, equipment and ingredients
Assessment Criteria: for hot meals

1. Requisition form for tools/equipment is filled up.
2. Ingredients to be used are listed in the requisition form in accordance with

the recipe.
3. Tools/equipment and ingredients are requested.
4. Tools/equipment are checked, cleaned and calibrated.

Resources: Tools Supplies & Materials

Equipment & Facilities 1. Cutting tools 1. Pens
2. Measuring utensils 2. Papers
1. Workshop/Laboratory 3. Cooking tools 3. Requisition Forms
2. Storage/Stockroom 4. Cooking implements 4. References

References:

1. Palacio, Theis. West and Wood’s Introduction to Food Service. 8th ed. Pearson
Education Asia Pacific Ltd. 2000.

2. MeSwane, Rue, Linton. Essentials of Food Safety and Sanitation 3rd ed. Pearson
Education South Asia Pacific Ltd. 2002

Code No. PREPARING TOOLS/EQUIPMENT Date Developed Date Revised Page
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39

Learning Outcome #3: Prepare requisition for tools, equipment and

ingredients for hot meals

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Learn on proper procedure • Information Sheet #3-1: “Procedure
for requisition of Requisition

2. Perform Job Sheet #3-1 • Job Sheet #3-1: “Requisitioning the
Tools and Ingredients of a Recipe”
3. Learn on maintenance and
calibration of tools, • Information Sheet #3-2: “Care,
equipment for hot meals Maintenance and Calibration
of Tools and Equipment”
4. Perform Job Sheet #3-2
• Job Sheet #3-2: “Care of Tools
5. Perform Job Sheet #3-3 and Equipment”

6. Complete self-check • Job Sheet #3-3: “Calibrating
7. Refer to Model Answer Measuring Devices”

• Self-Check #3-1

• Answer Key #3-1

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INFORMATION SHEET #3-1

PROCEDURE OF REQUISITION

A. REQUISITION PROCEDURES

Given a recipe or product to be prepared, you can identify the tools and
equipment as well as the ingredients needed to prepare it Examine carefully the recipe at
hand, looking into the procedure, you can identify all tools needed to perform the measuring,
mixing, scaling, up to cooking and packaging operations. Measuring and weighing of
ingredients need a weighing scale, etc. Read all the steps to be able to make a list of
required tools with their descriptions. Types of equipment to be used are always indicated in
the recipe.

1. Requisition for Ingredients

The ingredients always include the name of the items and their corresponding
weight or volume measures as well as their specifications. Other details in listing the
ingredients include the brand name of the product, for example the brand of
shortening you want to use for the particular recipe or the type of shortening required
of the product. Requisition of ingredients includes the following:

a. Name of the item - this should be the name used for the item and should
indicate clearly what is wanted.

b. Quantity of the item needed - expressed in weight or volume measures, this
should be based on the actual amount of ingredient needed for the recipe.

c. Grade or brand wanted - this detail can be added as quality specification.

d. Size of the item - size of cans, size of eggs, etc. must also be specified.

2. Steps in Requisition for Tools, Equipment and Ingredients
a. Correctly fill up the requisition forms.
b. Ask your instructor to check all entries for his approval.
c. Submit the approved forms to the stock room/store room clerks.
e. Check and assemble the supplies issued to you.
f. Make sure all materials and ingredients are ready before starting
the cooking process.

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B. REQUISITION FORMS

Table 1 - Requisition of Tools and Equipment

Name ________________________ Date _______________
Product _______________________

Name of Item Description Quantity Needed Remarks

___________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

___________________________________________________________________

___________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

Approved by: ____________________ Issued by: ___________________

(Instructor)

Received all items listed in good condition : __________________________

Table 2 - Requisition of Ingredients

Name ________________________ Date _______________
Product _______________________

Items Specifications and Other Important Quantity Needed

Information of the Product

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

Approved by: ____________________ Issued by: ___________________

(Instructor)

Received all items listed in good condition : __________________________

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42

JOB SHEET #3-1

TITLE: Requisitioning the Tools and Ingredients of a Recipe

Purpose: To learn proper requisitioning of ingredients of a recipe.
Equipment, Tools and Materials: Pen, paper, stockroom list of ingredients.
Precautions: Some may not be available.

Procedures:

1. Get hold of a recipe for hot meal.

2. List all the ingredients you need. Requisition these using standard requisition form
and procedure.

3. List all the needed equipment. Requisition them using standard form and
procedure.

Code No. PREPARING TOOLS/EQUIPMENT Date Developed Date Revised Page
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INFORMATION SHEET #3-2

CARE AND CALIBRATION OF TOOLS AND EQUIPMENT

A. CLEANING AND MAINTAINING COOKING EQUIPMENT/GLASSWARES

1. Dinnerware

Proper care and maintenance of dinnerware will
mean longer service. Chinaware should be rinsed
immediately after use. A rubber or soft cloth should be
used to scrape. A soft sponge is used for soaping and
washing. Preferably hot water is used to wash. Dishes
are then dried in rubber covered drain rack or towel
lined drain board.

In storing, dinnerware should not be stacked too
high. Similar sizes are stacked together with
paper or fabric material in-between to prevent
scratching. Cups should not be stacked or hung by the handle. These should be placed on
narrow shelves. Platters are stores vertically. Shelves should not be overloaded. Fragile
chinaware should not be used to store left-over foods in the refrigerator.

2. Flatware

Flatware should be rinsed immediately after use,
then washed in warm water, using a mild soap or
detergent, and a soft brush or cloth. Silver and stainless
steel should not be mixed when washing because
stainless steel leaves marks on sterling. Silverware
should always be washed separately. Flatware should
be dried at once to prevent spotting. Flatware should
not be stored when still wet. Air-drying is still preferable,
even after wiping with a dish towel.

Gold or silverware should be kept in chemically
treated silver chests, flannel bags or full-lined drawers to
avoid tarnishing.

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When silverware gets tarnished, a special silver polish is used. The best polish
removes tarnish and has a tarnish-preventing ingredient. This is rubbed on each piece with
a soft cloth or silver brush in a lengthwise, rather than circular movement. After polishing, the
wares should be washed in mild soap and warm water, and towel dried. This method pro-
duces a soft, satiny appearance. Most people polish their silverwares twice a year.

When a big batch of silverware has to be detarnished, a different method is used. All
the flatware is immersed in a mixture of baking soda and salt in boiling water (one table-
spoon salt and one teaspoon soda to every quart of silverware is removed and washed as
before. This method is not advisable for cemented silver handles, as boiling injures the
cement. The method also causes stains on the aluminum which must be removed before the
pot can be re-used. Although polishing gives a brighter finish, boiling removes the hidden
dirt most effectively. However, it also wears off the silverplating more readily.

3. Glassware

In dishwashing, glasswares should be
washed first. Warm water is used with a small
amount of ammonia. A soft brush is used for
decorated glassware, Hot water is used to rinse.
After washing, glassware is drained in a rubber
covered rack or thick towel and preferably air-
dried. Washing should be done one by one.

When pouring hot liquids in glassware, a metal spoon should be placed first in the
glass. Cold water should not be poured in the glass that held hot liquid.

In storing, glasses should not be stacked inside each other. It is best stored upside
down in single layer. Pieces should not touch each other.

When glasses get stacked, one should not remove them by pulling forcefully. Instead,
the inner glass should be filled with cold water and the outer glass with warm water. The
expansion will separate the two without breaking.

4. Aluminum Wares

1. Wash with a solution of hot soapy water and a little
ammonia. Dry thoroughly and rub with dry salt,
then polish with a soft cloth.

2. Burned pans. Fill with cold water plus 2 tbsp.
bicarbonate of soda and boil for 15 minutes.
If stained, cook apple peelings in the pan.

3. With burned-on grease and grime underneath the bottom. Put an old tiny cloth over it,
pour 1/2 cup ammonia. Place in a plastic bag and secure tightly. Next morning, wash
with soapy filled pad.

4. With burned food inside pan, boil water with dishwashing detergent.

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5. Brassware

1. If very dirty, boil the article in a pan of water with 1 tbsp. salt and 1 cup white vinegar for
several hours.

2. Wash engraved Indian brass in soapy water and polish with chamois cloth.

3. Rub stains with lemon juice and salt, then wash immediately in hot soapy water. Rinse,
dry and polish with chamois cloth.

6. Bronze

Dust well, then rub surface with a little warm linseed oil, and polish with chamois cloth.

7. Carbon Steel Knives

1. Rub with grease if not in constant use. Wipe clean with hot damp cloth and dry
immediately.

2. Remove stains and rust by rubbing with damp fine emery paper followed by onion
piece. Rinse well and dry thoroughly.

8. Cast Aluminum Pots and Pans

1. Always clean with soap filled pads each time it is used.
2. If discolored, put 2 tbsp. cream of tartar in 1 qt. water and boil in the pan fro 20 minutes

or more. Let stand until the water cools. Then pour out and rub pan with soaped, filled
pads. Rinse well.

Never use soda or cleaners with alkali. This causes discolorations and pitting.

9. Cast Iron Pots and Pans

1. Always wash thoroughly in warm soapy water, dry and lightly grease before storing.
Crumble newspaper and put in the pan to absorb moisture. Wipe with paper towel
and grease again. Keep in a dry place. Do not use scouring powder.

2. If rusted, clean it off with scouring powder then wash and dry. Coat the inside with
heavy film of unsalted grease, place in oven and leave for 2 hours at lowest temperature
then wash in soapy water. Rinse and dry.

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10. Chromium

Wash in a warm and rinse well, then dry thoroughly. Polish with bicarbonate of soda
or denatured alcohol.

11. Copperware

1. Wash in hot soapy water and rub, dry with a soft chamois cloth, then air thoroughly.

2. For very dirty copper, boil in a pan of water with salt and white vinegar for several
hours.

3. If tarnish, rub with a mixture of salt and white vinegar or half a lemon dipped in salt.
Rinse quickly and wash in hot soapy water. Rinse again and dry well.

4. If caked with grime and smoke, soak in a weak solution of ammonia and cold water
and gently rub with steel wool (Grade 000). Dry quickly and polish with a paste made
from wood ash and denatured alcohol.

12. Enamelware

Scrub with washing bicarbonate of soda and hot water, then rinse and dry. If stained,
rub with lemon juice and salt , then rinse and dry.

13. Glass Pots
If with mineral deposits in bottom, add a little vinegar for the water in the pan and boil.

14. Goldware

1. Wash in lukewarm soapy water and dry with a cotton cloth then polish with chamois
cloth.

2. For Filigree gold, wash in lukewarm water with a little ammonia added, then dry and
polish with chamois cloth.

15. Iron and Steelware

1. Gently rub with fine emery paper and wipe with soft cloth dipped in olive oil.

2. If rusty, soak in kerosene for one to two days to soften the rust, then gently rub the
surface, while wet, with emery paper.

3. If very rusty, flake off with knife or chisel, then soak in kerosene and brush briskly
with a wire brush. When clean, rub with emery paper. Dry thoroughly and rub with
olive oil.

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16. Lacqueredware

1. To restore glass, dip in warm water with lemon juice or sour milk then rub with a soft
cloth. Dry in warm place and polish with a chamois cloth.

2. If very dirty, apply a paste of flour and olive oil. Rub well with a cloth then wipe off
and polish with a silk rag.

17. Mahogany

Wipe the surface with equal parts of white vinegar to warm water, then polish with a
soft cloth.

18. Marble

Rub surface with powdered chalk moistened with water or sift
2 parts washing soda
1 part powdered pumice stone
1 part powdered chalk

ix into a paste water. Rub into marble and leave for 24hours, then wash off with
soapy water, dry and polish with soft cloth.

Stain can be removed with lemon juice, then polish as above.

19. Nonstick Finish Pots and Pans

1. Always wash with soap and water every time. Do not use steel wool and scouring
powder.

2. Stains. Use the following formula:
2 tbsp. powder
½ cup chlorine bleach
1 cup water
Boil for 10 minutes.

3. For stubborn stains, use detergent suds with nylon net pompones.

4. For burned-on food, soak the pan with water or boil some water in it to soften the
stuff, then scrape off with rubber scrape.

20. Oak

1. Rub the surface with boiled linseed oil on a soft cloth, then polish off the excess with
a soft, dry chamois cloth.

2. Boil 1 liter beer with 1 tbsp. sugar and 2 tbsp. bees’ wax (30 gm) and mix thoroughly.
When cool, wipe the wood with mixture and a soft cloth. Leave to dry, then polish
with a soft dry chamois cloth.

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21. Pewter
Make a thick paste of cigar ash or whitening and linseed oil. Wet a cloth dipped in

equal parts of linseed oil and turpentine and use this to apply the paste. Wash in hot soapy
water, dry thoroughly and polish in with chamois cloth.

22. Plasticware
Stains. Rub paste of baking soda and water over the stains or use very diluted bleach

and water solution.

23. Silverware
1. Make a paste of tailor’s chalk and denatured alcohol, or water mixed with few drops
of ammonia. Apply the paste and rub clean with a soft cloth.
2. Silver polishing cloths.
Mix 1 cup water with silver paste and soak old towel in the mixture. When saturated,

hang the cloths up to dry without squeezing. Use these cloths to dry silver after washing.
Keep silverware in silver cloth or wrap in plastic bags.

24. Stainless Steelware
Rub stains with a paste made of tailor’s chalk and water then wash in hot soapy

water, rinse well and dry.

26. Tea/Coffee Pots
For musty, smelling pots, rub inside with salt and vinegar, then rinse thoroughly with

plenty of warm water.

27. Woodware
Wash immediately in lukewarm water and dry thoroughly then rub inside and out with

wax paper.

Code No. PREPARING TOOLS/EQUIPMENT Date Developed Date Revised Page
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