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

B. CALIBRATION OF MEASURING AND COOKING DEVICES

Calibration ensures that all measurement taken and tie requirements are accurate.
When the recipe calls for a specific amount/measurement on ingredient, it should be accurately
provided. In the same manner when the cooking time is specified, it should be followed.
Failure to do all these may result to damaged or low quality products.

Ensure exact measurement.
Calibrate measuring devices regularly!

The following measuring devices need to be regularly calibrated: weighing scale,
thermometers.

The following cooking/storing devices need regular calibration: ovens, steam cookers

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JOB SHEET #3-2

TITLE: Demonstration - Care of Tools and Equipment

Purpose: To demonstrate how to care for basic tools and equipment.
Equipment, Tools and Materials: Soft cloth, brush, water, detergent, scouring powder,
stockroom list
Precautions: Bring your own cleaning materials as these may not be
available in the stockroom.

Procedures:

1. Choose one basic tool or equipment and study its care and maintenance
(see pages 51 to 56).

2. Bring to class the materials you need for its care and maintenance.

3. Borrow from stockroom the basic equipment/tool you have chosen for the
demonstration.

4. Demonstrate to class its care and maintenance using standard procedures.

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JOB SHEET #3-3

TITLE: Calibrating Measuring Devices

Purpose: To ensure efficiently functioning cooking devices.
Equipment, Tools and Materials: Notebooks, pens, thermometers
Precautions: Avoid injury. Handle hot objects with care!

Procedures:

A. Calibration of Weighing Scale
1. Put an object of known weight (i.e. 100 gram pack of flour) in the scale and check if
it registers the same weight. Try other samples. Record.
2. If the scale consistently registeres a different reading, have it adjusted or change it.

B. Calibration of Thermometer
1. Dip the thermometer in ice cubes. Take several readings. Reacord the readings.
2. Dip the themometer in boiling water. Take several reading. Record the readings.
3. If the scale consistently registeres a different reading, have it adjusted or change it.

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SELF-CHECK #3-1

Test 1. Discuss the following questions briefly.

1. What are the essential items that are included in the requisition of ingredients?

a. __________________________________________________________
b. __________________________________________________________
c. __________________________________________________________
d. __________________________________________________________

2. What are the steps in requisitioning items from the stcokroom.

a. __________________________________________________________
b. __________________________________________________________
c. __________________________________________________________
d. __________________________________________________________
e. __________________________________________________________

Test 2. Give the principal functions of the following:

1. Dietetic Scale _______________________________________________
2. Thermometer _______________________________________________
3. Cleaver _______________________________________________
4. Blender _______________________________________________
5. Pressure Cooker _______________________________________________

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ANSWER KEY #3-1

Test 1.
1. a. Name of the items
b. Quantity of the items needed
c. Grade or brand wanted
d. Size of the item

2. a. Fill-up form
b. Instructor’s approval
c. Submit to stockroom clerk
d. Assemble materials
e. Check if all are ready

Test 2.

1. Weighing food
2. Measuring temperature
3. Cutting meat
4. Mixing
5. Cooking/Tenderizing meat

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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 #4 : Perform “Mise en Place”
Assessment Criteria:

1. All tools and equipment needed are requested based on recipe requirement.
2. Meats and vegetables to be used are prepared according to required size

and shape.
3. All dry and liquid ingredients are weighed and measured according to

recipe requirement.
4. All frozen foods are thawed based on standard procedure.
5. Unavailable ingredients are identified and listed for possible substitution.

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

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Learning Outcome #4: Perform “Mise en Place”

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Learn on weighing and • Information Sheet #4-1: “Weighing
measuring of ingredients and Measuring Ingredients”

2. Perform Job Sheet #4-1 • Job Sheet #4-1: “ Weighing and
Measuring Ingredients”
3. Learn proper thawing of
food based on standard • Information Sheet #4-2: “Thawing Frozen
Food”
4. Perform Job Sheet #4-2
• Job Sheet #4-2: “Perform ‘Mise en Place”
5. Complete Self-Check
• Self-Check #4-1
6. Refer to Model Answer
• Answer Key #4-1

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INFORMATION SHEET #4-1

WEIGHING AND MEASURING INGREDIENTS

HOW TO MEASURE INGREDIENTS
A. Fats and Oils

1. Fats-solid
a. To measure one standard measuring cup of fat, press it firmly into he measure
until it is full. Level with the straight edge of a spatula or knife.
b. To measure divisions of a cup use one of the following methods.
1. Use individual cups measuring 1/4, 1/3, or 1/2 cup;
2. Measure in tablespoons; or remember there are 16 tbsp in 1 cup.
3. Use the water displacement method if the water that clings fat will not
affect the product. Pour cold water into a cup up to the measure which
will equal 1 cup when the desired amount of fat is added. For example,
if 1/4 cup fat is needed, pour 3/4 cup water into the measuring cup. Add
enough fat to the water for 1 cup, being sure that the fat is entirely
covered with water. Drain off the water.
c. Use a 1-pound brick of butter or other fat as equivalent to about 2 cups.

2. Oils or melted fats. Pour liquid fats into the container to the measuring mark.

B. Flour and Meals

1. White flour

a. Sifted. Sift flour once, place lightly into measuring cup with spoon or scoop
until the measure is overflowing. Do not shake the cup. Level the flour with
straight edge of a spatula or knife.

b. Unsifted. Spoon tablespoons of flour lightly into measuring cup until the
measure is overflowing. Do not shake the cup or hit the spoon against the cup.
Level the flour with the straight edge of a spatula or knife.

2. Whole Grain flour and meals. Stir this type of product lightly with a fork or spoon, but
do not sift; then measure like unsifted white flour.

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C. Milk

1. Fluid milks. Measure fluid milks by pouring into the container to the measure mark.

2. Dry milk. Pour dry milk from spout or slit inside the box, or spoon lightly into
measuring cup without shaking the cup until the measure is overflowing. Level with
the straight edge of a spatula or knife.

D. Powdered Foods Measured in Small Quantities

Stir the powder in the container enough to lighten the product and to break up any
lumps. Dip dry spoon into the powder, bring it up heaply full and level off the excess with the
straight edge of a knife of spatula.

1. To measure divisions of a teaspoon use one of the following methods:
a. Use individual spoons measuring 1/2 or 1/4 teaspoon; or
b. Measure 1 level teaspoon and subdivide it.

For 1/4 teaspoon: measure 1/2 spoonful first; then divide the half spoonful
crosswise into two parts at a point slightly nearer to the bowl part of the spoon
than to the tip. Remove one part.

For 3/4 teaspoons: divide the spoonful into quarters, making the
crosswise division slightly nearer to the bowl of the spoon than to the tip;
then remove one quarter.

Same for salt.

E. Sugars and Syrups

1. Sugars

a. Brown sugar. If brown sugar is lumpy, roll out lumps between one sheet of wax
paper before measuring; then pack into a cup firmly enough for the sugar to
keep the shape of the cup when turned out This odes not apply to granulated
brown sugar

b. White sugar and granulated brown sugar. Unless sugar is lumpy, do not sift it
before measuring. Fill the cup or spoon with sugar to overflowing without
shaking the measure. Level the sugar with the straight edge of a spatula or
knife.

2. Honey or molasses. Pour syrup into the spoon or cup to the measure mark.

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JOB SHEET #4-1

TITLE: Weighing and Measuring Ingredients

Purpose: To learn how to measure ingredients.
Equipment, Tools and Materials: Measuring cups/spoons, dietetic scale, water
Precautions: Perishable materials are not stored in stockrooms.
Bring your own samples.

Procedures:

1. Perform “Mise en Place” exercise in weighing and measuring of the following
ingredients.

A. Solid Fats: To measure divisions of one cup fat

B. White Flour: Sifted and Unsifted

C. Powdered food in small quantities

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INFORMATION SHEET #4-2

THAWING FROZEN FOOD

Proper Thawing of Food
Frozen foods may be safely thawed in several ways. Once thawed, they should be

used as soon as possible and for optimal quality and flavor should not be refrozen.

1. The best– though slowest – method is to allow the food to thaw under refrigeration.
The food should still be wrapped and should be placed in a shallow container on a
bottom shelf to prevent any dips from contaminating other items stored nearby or
below.

2. If there is no time to thaw foods in the refrigerator, covered or wrapped food may be
placed in a container under running water of approximately 70 ºF (21 ºC) or below.
Be sure to clean and sanitize the sink both before and after thawing. Use a stream of
water strong enough to wash loose particles off the food, but do not allow the water
to splash on other food or surfaces.

3. Individual portions that are to be cooled immediately may be thawed in a microwave
oven. Liquids, small items, or individual portions may also be cooked without
thawing, but larger pieces of solid or semisolid foods that are cooked while still frozen
become overcooked on the outside before they are thoroughly done throughout.

Do not thaw food at room temperature,
it is an invitation to pathogens.

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JOB SHEET #4-2

TITLE: Perform “Mise en Place”

Purpose: To exhibit expertise on specific cooking operations.
Equipment, Tools and Materials: As needed in the procedures.
Precautions: Do not leave food at room temperature. Chill them while
waiting!

Procedures:

A. Divide the class into small groups. Assign each group to demonstrate the proper
way of preparing the following: (These were taken up in previous modules.)

1. Meat Preparation : Cleaning, trimming, cutting, wrapping, storage.
Cleaning, slicing, wrapping, storage
2. Vegetable Preparation : Cleaning, cooking, wrapping, storage
Cleaning, sorting, slicing, wrapping, storage
3. Seafood Preparation : Preparing ingredients, cooking, storing

4. Poultry Preparation :

5. Stock Preparation :

B. Demonstration process are videotaped and reviewed by the whole class later.

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SELF-CHECK #4-1

Test 1.

1. One-pound butter is equivalent to _____ cups.

2. What are the ingredients that are measured by pouring up to the desired level
using measuring cups?

a. ______________________________________
b. ______________________________________
c. ______________________________________
d. ______________________________________
e. ______________________________________
f. ______________________________________

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ANSWER KEY #4-1

Test 1.

1. 2 cups.

2. What are the ingredients that are measured by pouring up to the desired level
using measuring cups?

a. cooking oils
b. liquid milk
c. syrups
d. stocks/broth
e. fruit juices
f. honey/molasses

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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 #5 : Check and Prepare Working Area

Assessment Criteria:

1. Range, lights and ventilation were checked.
2. Working area are cleaned and sanitized.
3. Storage temperature was checked.

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

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Learning Outcome #5: Check/Prepare Working Area

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Familiarize with • Information Sheet #5-1: “Safety in
safety measures in Handling Tools and Equipment”
handling tools and
equipment • Information Sheet #5-2: “Safety in
the Work Areas”
2. Familiarize with
safety measures in • Job Sheet #5-1: “Cleaning/Handling
preparing work areas Basic Equipment for Hot Meals”

3. Perform Job Sheet #5-1 • Self-Check #4-1
• Answer Key #4-1
4. Complete self-check

5. Refer to Model Answer

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INFORMATION SHEET #5-1

SAFETY IN HANDLING TOOLS AND EQUIPMENT FOR HOT MEALS

EQUIPMENT SANITATION PROCEDURE

Here are the steps in proper cleaning of some equipment.

Range

1. Remove all burnt sediment and wipe grease from top of range after each use.
2. Scrape grease from cracks, openings and hinges.
3. When cool wash top of range.
4. Run oiled cloth over top of range.
5. Clean oven be removing grates, scraping off food deposits, washing and drying.
6. Keep burners clean. Gas burners can be soaked and scrubbed with a stiff brush

while electric burners should be cleaned with a brush or with a damp cloth.
7. Before replacing burners rub with oil damp cloth.

Bake Oven

1. Clean outside of oven when cool.
2. Clean steel shelves.
3. Wipe heat control with damp cloth.

Do not loosen dials.
4. Clean thermometers.

Deep Fat Fryer

1. Drain off fat and strain out sediments.
2. Fill with water and detergent and boil and drain.
3. Fill with water, one cup vinegar and boil.
4. Rinse, dry, wipe off outside of fryer.

Steamer

1. Remove racks and shelves and clean drain.
2. Wash inside of cooler daily.
3. Wash outside regularly.

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Toaster

1. Wipe off all crumbs around toaster after each use.
2. Clean crumb trays.
3. Brush operating parts.
4. Wipe outside with damp cloth.

Waffle Iron

1. Wipe baking surfaces frequently during use.
2. Brush outside grids.
3. Place damp cloth between grids overnight.
4. Brush grids but re-oil by brushing waffle iron

with oil cloth and heating for 5 minutes.

Mixer and Other Attachment

1. Use after rubber scraper, if necessary and wash bowl and beaters immediately after
using.

2. After mixing flour batters or dough, rinse bowl and whips with cold water before
washing with warm water.

3. Clean attachment used. Dry beaters and bowls thoroughly and hang up.

Grinder and Other Attachments

1. Remove dish and nuts.
2. Remove grinder and other parts.
3. Wash
4. Rinse
5. Dry thoroughly.

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Slicer

1. Clean immediately after using, especially after slicing vegetables and nuts.
2. Removes all parts to clean.
3. Clean knife, damp dry cover with oil.
4. Wash carriage slides thoroughly.
5. Wipe outside with cloth.
6. Clean table and pedestal under slicer.

Refrigerator and Freezer

1. Turn off to defrost freezer.
2. Wash inside shelves and trays at least

once a week with detergent and baking soda.
3. Rinse and dry thoroughly.

Sinks and Drains

1. Keep outlet screened all times.
2. Daily flush with 1 gallon of solution made of strong solution of soda (4 oz. soda to

2 gal of water).
3. Weekly or as required clean grease trays.
4. Use force pump if drain is slow.
5. Replace washers immediately on leaking faucets.

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INFORMATION SHEET #5-2

SAFETY IN THE WORK AREAS

A. Ensuring Clean and Sanitary Work Areas

1. Clean up grease and other spills as they occur. Use salt or cornmeal to absorb grease,
then clean the area.

2. Use separate cutting boards for cooked and raw foods, and sanitize after using.

3. Wash hands thoroughly after working with raw foods.

4. Use tasting spoons, and use them only once – do not “double dip”. Do not taste foods
with fingers or with kitchen utensils.

5. Store any toxic chemicals (cleaning compounds and pesticides, for example) away
from food, to avoid cross contamination.

6. Use only dry side towels for handling hot items.

7. Use instant-read thermometers (and sanitize them after using) to ensure that adequate
temperatures are reached.

8. Sweep up, don’t pick up broken glass.

9. Use special containers for broken dishes and glasses. Don’t throw them in with other
garbage.

10. If there is broken glass in the sink, drain it before trying to take out the glass.

11. Don’t fill pans so full that they are likely to spill hot foods.

12. Keep hoods and other equipment free from grease buildup.

13. Don’t leave hot fat unattended on the range.

14. Wear properly fitting clothing and tuck in apron strings to avoid getting them caught in
machinery.

15. Stack pots and other equipment properly on pot racks, so that they are stable and not
likely to fall.

16. Clean up spills immediately.

17. Throw salt on a slippery spot to make it less slippery, while a mop is being fetched.

18. Keep aisles and stairs clear and unobstructed.

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B. Safe Work Practices

1. Warn co-workers when you are coming up behind them with something hot or sharp.

2. Alert the pot washer when pots, pans, and handles are hot.

3. Beware of grill fires. Do not attempt to put them out with water. Removing excess fat
and letting any marinades drain completely away from the foods helps prevent
flare-ups.

4. Keep fire extinguishers in proper working order and place
them in areas of the kitchen where they are most likely to
be needed.

5. Remove lids from pots in such a manner that the
steam vents away from the face to avoid steam
burns.

6. Bend at the knees, not the waist to lift heavy
objects.

7. Learn about first aid and CPR, and mouth-to-mouth
resuscitation. Have a well stocked first aid kit on
hand.

9. Make sure that all dining room and the kitchen staff
know how to perform Heimlich maneuver on a
choking person. Post instructions in readily
visible areas of the kitchen and dining room.

10. Handle all equipment carefully, especially knives,
mandolins, slicers grinders, hand saw,
and other pieces of equipment with sharp edges.

11. Post emergency phone numbers for the ambulance, hospital, and fire department
near every phone.

B. PREVENTING CUTS

1. Keep knives sharp. A sharp knife is safer than a
dull one, because it requires less pressure and is
less likely to slip.

2. Use a cutting board. Do not cut against a metal
surface. Place a damp towel under the board to
keep it from slipping.

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3. Pay attention to your work when using a knife or
cutting equipment.

4. Cut away from yourself and other workers.
5. Use knives only for cutting, not for such jobs as opening bottles.
6. Don’t try to catch a falling knife. Step back and let it fall.
7. Don’t put knives in a sink, underwater, or any place where they can’t be seen.
8. Clean knives carefully, with sharp edge away from you.
9. Store knives in a safe place, such as in a rack, when not in use.
10. Carry a knife properly. Hold it beside you, point down, with the sharp edge back and

away from you. Don’t swing your arm. Whenever possible, carry knives in a sheath.
Warn people when you are walking past them with a knife in hand.
11. Keep breakable items in the pot sink.
12. Don’t put breakable items in the pot sink.
13. Discard chipped or cracked dishes and glasses.
14. Remove all nails and stapes when opening crates and cartons, and dispose them.

D. PREVENTING BURNS
1. Always assume a pot handle is hot. Don’t just grab it with your bare hand.
2. Use dry pads or towels to handle hot pans. Wet ones will create steam, which can
burn you.
3. Keep pan handles out of the aisle, so people won’t bump into them. Also, keep handles
away from open flames.
4. Get help when moving heavy containers of hot food.
5. Open lids away from you to let steam escape safely.
6. Use care when opening compartment steamers.
7. Make sure gas is well vented before trying to light ovens or pilot lights. Strike matches
before turning on the gas. Also, strike matches away from yourself.

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8. Wear long sleeves and double-breasted jackets to protect yourself from spilled or
spattered hot foods or fat. Also, wear sturdy leather shoes with closed toes.

9. Dry foods before putting in fat, or hot fat may splatter on you.

10. When placing foods in hot fat, let them fall away from you, so that far will not splash
on you.

11. Keep liquids away from the deep fryer. If a liquid were spilled into the fryer, the
suddenly created steam should spray hot fat on anyone nearby.

13. Always warn people when you are walking behind someone who is working with hot
items.

14. Warn service people about hot plates.

E. PREVENTING FIRES

1. Know where fire extinguishers are located and how to use them.

2. Use the right kind of fire extinguisher. There are three classes of fires, and fire
extinguishers should be labeled according to the kind of fire for which they can
be used.

a. Class A fires: wood, paper, cloth, ordinary combustibles
b. Class B fires: burning liquids, such as grease, oil, gasoline, solvent
c. Class C fires: switches, motors, electrical equipment, and so forth

Never use water on Class A fire.
Use fire extinguisher on a grease fire or electrical fire.

You will only spread the fire.

3. Keep a supply of salt or baking soda handy to put fire
on range tops.

4. Smoke only in designated areas. Do not leave burning cigarettes unattended.

5. If a fire alarm sounds and if you have time, turn off all gas and electric appliance
before leaving the building.

6. Keep fire doors closed.

7. Keep exits free from obstacles.

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F. PREVENTING INJURIES FROM MACHINES AND EQUIPMENT
1. Do not use any equipment unless you understand its operation.
2. Use all guards and safety devices on equipment. Keep slicing machine set at zero
(blade closed) when not in use.
3. Don’t touch or remove food from any kind of equipment while it is running, not even
with a spoon or spatula.
4. Unplug electric equipment before disassembling or cleaning.
5. Make sure the switch is off before plugging in equipment.
6. Do not touch or handles electric equipment, including switches, if your hands are wet
or it you are standing in water.

7. Use equipment only for the purpose intended.

G. PREVENTING FALLS
1. Don’t carry objects too big to see over.
2. Walk, don’t run.
3. Use a safer ladder, not chairs or piles of boxes, to reach high shelves or to clean high
equipment.

H. PREVENTING STRAINS AND INJURIES FROM LIFTING
1. Lift with the leg muscles, not the back.
2. Don’t turn or twist the back while lifting, and make sure your footing is secure.
3. Use cart to move heavy objects long distances, or get help.

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JOB SHEET #5-1

TITLE: Cleaning/Handling Basic Equipment for Hot Meals

Purpose: To demonstrate proper cleaning of basic equipment.
Equipment, Tools and Materials: Basic equipment for hot meals, towelletes, cleaning fluid
Precautions: Some of the used equipment may still be hot.

Procedures:

1. Chose one basic equipment. Familiarize yourselves with its parts and
cleaning procedures.

2 Demonstrate to the class how to clean your chosen equipment using standard
procedures.

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SELF-CHECK #5-1

Test 1.

1. How do you prevent falls in work areas?

a. _______________________________________________________
b. _______________________________________________________
c. _______________________________________________________
d. _______________________________________________________
e. _______________________________________________________
f. _______________________________________________________

2. What are the steps in maintaining sanitation of the refrigerators and freezers?

a. _______________________________________________________
b. _______________________________________________________
c. _______________________________________________________

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ANSWER KEY #5-1

Test 1.

1. How do you prevent falls in work areas?

a. Clean up spills immediately.
b. Throw salt on slippery spot.
c. Keep aisles and stairs unobstructed.
d. Walk, don’t run.
e. Use ladder to reach high shelves.
f. Don’t carry objects too big to see over.

2. What are the steps in maintaining sanitation of the refrigerators and freezers?

a. Turn off the freezer/refrigerator before defrosting.
b. Wash inside shelves/trays with baking soda at least once a week.
c. Rinse and dry thoroughly before using.

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PERFORMANCE
ASSESSMENT

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EVIDENCE PLAN

Sector: TOURISM
Unit of Competency: PREPARE HOT MEAL
Module Title: Preparing Tools/Equipment and Ingredients for Hot Meals

Ways in which evidences will be collected: Interview
(tick the column) Written Test
Demonstration
The evidence must show that the candidate... Presentation of
Final Product
Third Party
Report
Portfolio

1. Identify the different tools and equipment XX
for hot meals. XX
XX
2. Identify primary and substituting ingredients XX
for hot meals. XX

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.

Critical aspects of competency

Prepared by: ___________________________________ Date:
Instructor Date:

___________________________________
Instructor

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PERFORMANCE TEST

Name Date

MODULE: PREPARING TOOLS/EQUIPMENT AND TEST ATTEMPT
INGREDIENTS FOR HOT MEALS 1st 2nd 3rd

DIRECTIONS LEVEL OVERALL EVALUATION
ACHIEVED
• Ask your instructor to assess PERFORMANCE LEVEL
your competencies on the 4
critical performance criteria Can peform this skill without supervision and with
listed below. 3 adaptability to probelm situations.
Can perform this skills satisfactorily without assistance
• Overall evaluation will be 2 or supervision.
assessed based on the Can perform this skills satisfactorily with some assis-
guide on the other side. 1 tance and supervision.
0 Can perform this skills satisfactorily with full assistance.
Cannot perform this skills

PERFORMANCE STANDARDS PERFORMANCE LEVEL
YES NO N/A

A. Identified the different tools and equipment for hot meals.
1. Tools and equipment for hot meals are identified according
to its functions.
2. Tools and equipment for hot meals are classified according
to its use.
3. Importance of selecting proper tools and equipment are
explained.

B. Identified primary and substituting ingredients for hot meals.
1. Primary ingredients are identified/explained according to
its use.
2. Available ingredeints 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.

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PERFORMANCE STANDARDS (CONT...) PERFORMANCE LEVEL
YES NO N/A
C. Prepared requisition for tools, equipment and
ingredients 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.
D. Perform “Mise en Place”
1. All tools and equipment needed are requested base on

recipe requirement.
2. Meats and vegetables to be used are prepared according

to required size and shape.
3. All dry and liquid ingredients are weighed and measured

according to recipe requirement.
4. All frozen foods are thawed based on standard

procedure.
5. Unavailable ingredients are identified and listed for

possible substitution.
E. Check and prepare working area.

1. Range, lights and ventilation were checked.
2. Working area are cleaned and sanitized.
3. Storage temperature was checked.

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WRITTEN TEST

Test 1. Modified Multiple Choice.

A - Measuring and Weighing Utensils
B - Cutlery and Aids for Chopping, Paring, Slicing, Pounding etc
C - Tools for Mixing, Blending, Straining and Rolling
D - Surface or Top Cooking
E - Baking Utensils

______ 1. Pie pans ______ 6. Timer
______ 2. Frying pans ______ 7. Cleaver
______ 3. Colander ______ 8. Flour sifter
______ 4. Grinder ______ 9. double boiler
______ 5. Thermometer ______ 10. jelly roll pan

Test 2.

1. Give some advantages of HACCP.
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________

2. Enumerate the principles of HACCP.

a. _________________________________________________________
b. _________________________________________________________
c. _________________________________________________________
d. _________________________________________________________
e. _________________________________________________________
f. _________________________________________________________
g. _________________________________________________________

Test 3.

1. What is the recommended length of time for simmering the following:

a. Beef and veal bones ___________________________

b. Chicken bones ___________________________

c. Fish bones ___________________________

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DEMONSTRATION

Candidate/Trainee’s Name
Assessor’s Name
Competency Assessment Title
Date of Assessment
Given the following materials, tools and equipment the candidate/trainee must be able
to properly prepare tools/equipment and ingredients for hot meals.

Observation Tick ( /) to show if evidence is demonstrated.

During the demonstration of skills did Yes No Actual
the candidate : (1.0-3.0) (5.0/F) Rating

1. Identify the different tools and
equipment for hot meals.

2. Identify primary and sustituting
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.

The candidate’s demonstration was: ___________________
Rating

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82

RECORDS OF ACHIEVEMENT

Module : Preparing Tools/Equipment and Ingredients for Hot Meals

Learning Outcome #1: Identify the different tools and 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.

COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

Code No. PREPARING TOOLS/EQUIPMENT Date Developed Date Revised Page
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RECORDS OF ACHIEVEMENT

Module : Preparing Tools/Equipment and Ingredients for Hot Meals

Learning Outcome #2: Identify primary and substituting ingredients for hot meals.

Assessment Criteria:

1. Primary ingredients are identified/explained according to its use.
2. Available ingredeints 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.
.

COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

Code No. PREPARING TOOLS/EQUIPMENT Date Developed Date Revised Page
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84

RECORDS OF ACHIEVEMENT

Module : Preparing Tools/Equipment and Ingredients for Hot Meals

Learning Outcome #3: Prepare requisition letter for tools, equipment and ingredients
for hot meals.

Assessment Criteria:

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.

COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

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RECORDS OF ACHIEVEMENT

Module : Preparing Tools/Equipment and Ingredients for Hot Meals
Learning Outcome #4: Perform “Mise en Place”

Assessment Criteria:

1. All tools and equipment needed are requested base on recipe requirement.
2. Meats and vegetables to be used are prepared according to required size

and shape.
3. All dry and liquid ingredients are weighed and measured according to recipe

requirement.
4. All frozen foods are thawed based on standard procedure.
5. Unavailable ingredients are identified and listed for possible substitution.

COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

Code No. PREPARING TOOLS/EQUIPMENT Date Developed Date Revised Page
AND INGREDIENTS FOR HOT MEALS JUNE 2004 JAN. 20, 2006
86

RECORDS OF ACHIEVEMENT

Module : Preparing Tools/Equipment and Ingredients for Hot Meals

Learning Outcome #5 : Check and prepare working area.

Assessment Criteria:

1. Range, lights and ventilation were checked.
2. Working area are cleaned and sanitized.
3. Storage temperature was checked.

COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

Code No. PREPARING TOOLS/EQUIPMENT Date Developed Date Revised Page
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LEARNER’S DIARY

DIARY NOTES

Record important dates, jobs undertaken and other workplace events that will assist
you in providing further details to your Assessor.

___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________

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TECHNICAL TERMS

Critical Control Point (CCP) -means a point or procedure in a specific food system where
loss of control may result in an unacceptable health risk.

Detergents - cleaning agents which contains surfactants used with water to breakdown soil
to make it easier to remove.

Equipment - the appliances: stoves, ovens etc. and storage containers, such as
refrigerated units used in food establishments.

First-Aid - emergency call for a victim of sudden illness or injury until more skillful medical
treatment is available.

Food Establishment - an operation that stores, prepares, packages, serves, vends, or
otherwise provides food for human consumption such as restaurants, food market,
institutional feeding location, or vending location.

Hazard - a biological, chemical, or physical agent that may cause an unacceptable
consumer health risk.

Heimlich Maneuver - is a first aid technique for choking victims.

Sanitation - maintenance of conditions which are clean and promote good health.

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REFERENCES

Palacio, Theis. WEST AND WOOD’S INTRODUCTION TO FOODSERVICE. 8th ed.
Pearson Education Asia Pacific Ltd. 2000.

MeSwane, Rue, Linton. ESSENTIALS OF FOOD SAFETYAND SANITATION 3rd ed. Pearson
Education South Asia Pacific Ltd. 2002

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ACKNOWLEDGMENT

Ms. Elizabeth Llorente
Ms. Marilou Obispo
Mr. Alexander Limbo
Prof. Jovita G. Reyes

Dean Edna O. Imperial
Ms. Julie Ann V. Balbis

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