TLE REVIEWER

Commercial Cooking- is cooking for business and profit. It involves quantity preparations.

Primary cooking equipment- ranges, ovens, steam kettles, broilers, griddles, fryers, steam cookers, and
electronic and microwave ovens.

Auxiliary Cooking Equipment- mixers, slicers, cutters, grinders, choppers, molders, blenders, peelers,
corers, toasters, waffle irons, egg cookers, coffee makers, food warmers, etc.

Utensils Used in Commercial Cooking

Serving trays

Soup bowls

Flour sifters

Can openers

Serving spoons

Dishpans

Strainers

Frying pans

Measuring cups and spoon

Kitchen shears

Washing Flatwares- knives, forks, spoons are soaked in a detergent solution in a basin or similar
container.

Detergents- specially prepared cleaning agents that are designed to wash dishes thoroughly without
forming suds, thus facilitating the rinsing process.

Vermins- applies to insect pests such as flies, mosquitoes, and roaches.

Floor Polisher- used in scrubbing, stripping, and polishing hard floor surfaces.

Wet and Dry Vacuum- used to absorb water in wet surfaces.

Cart or Trolley- keep all cleaning supplies and chemicals.

Scouring pads
• Green scrubbing pads are for scrubbing purposes.

• White scrubing pads are for cleaning painted surfaces, marble, and porcelain.

Wiping Cloths- used to remove stain, dirt stains, and easy-to-remove stains and to absorb water on
tables, counters, and work surfaces.

Mop with Handle- clean water must be retained in one bucket while dirty water has to be squeezed into
another bucket.

Ceiling brooms- used to remove cobwebs in the ceiling.

Trash Bags- Use underlined garbage receptacles to contain the garbage and prevent the spread of odor
and bacteria.

Soft broom and stick- Use a soft broom for fine surfaces like floors and a stick broom for tough purposes.

Sponges- Used to clean fine surfaces.

Buckets- use with mops for cleaning floors and walls.

Insecticides- used to eliminate insects and pests.

Disinfectants (Lysol)- used to disinfect sinks and areas where there are bacterial contaminations.

Drain Cleaners- used to remove clogs in sink drains.

Degreasers- used to remove grease, oil, and dirt.

Liquid waste- refers to the chemicals used in cleaning.

Food Preparation- is tedious and meticulous process that requires thorough planning and organizing of
tools, equipment, and ingredients.

Getting ready for Food Preparation

• Preparing the tools and equipment to use

• Assembling and preparing ingredients for menu items

• Planning for the process of work

• Allotting time for work to be done

A. Dairy Products

• Milk
• Yoghurt

• Cream

• Cheese

• Butter

• Margarine

• Butter Compund

B. Dry Goods

• Rice

• Cereals

• Pasta

• Flour

• Sugar

C. Condiments, Seasonings and Sauces

• Salt

• Vetsin

• Flaor

• Soy Sauce

• Pepper and Chili Sauce

• Mustard

• Catsup

• Banana Catsup

• Lechon sauce

• Bagoong
• Vinegar

• Patis

• Oyster Sauce

• Flavoring Extracts

D. Herbs and Spices

• Used to flavour food.

E. Fruits and Vegetables

• Fruits are fleshy, juicy products of fruit-bearing plants or trees that contain seeds

F. Fish And Seafood

• Two types of fish: marine fish and inland fish.

• Fish is an excellent source of protein, iodine, and phosphorus.

G. Poultry

• Refers to the domesticated breeds and fowls used as food.

H. Deli Products

• Ham

• Bacon

• Sausages

I. Beverages

• Applied to any drink. Water is the natural form. It may be classified as alcoholic and non-alcoholic
beverages.

Kitchen Supplies according to their Kind:

• Dry goods or staples- rice, sugar, pasta, flour, etc.

• Dairy prroducts- milk, cheese, butter, cream, etc.

• Meat, seafood, and poultry- pork, beef, fish , and other seafood.

• Fruits and Vegatables

• Frozen goods

• Beverages

• Utensils and equipment

• Pots and pans

• Bowls and measuring cups

• Weighing scales

Methods of Receiving

Conventional Receiving- The receiving clark is informed of the goods expected through the duplicate
purchase order.

Blind receiving- The receiving clark is not given any information about the goods to be delivered.

Stock- is a liquid base for soups, sauces, and in the preparation of many main course dishes.