PANPACIFIC UNIVERSITY NORTH PHILIPPINES
TAYUG CAMPUS
Lopez Jaena St. Tayug, Pangasinan
First Trimester A.Y. 2021-2022
t LEARNING PACKET
Learning Packe
PHC1 KITCHEN ESSENTIAL AND BASIC FOOD PREPARATION
Learning Packet for HM1
Week 1-2 Nov. 2-12 , 2021
LEARNING PACKET TITLE:
I.
INTRODUCTION:
Cooking is the art and science of preparing food for eating by the application of heat”. The term also
includes the history background of the cooking that connotes French term in cooking it also includes the
different parts of knife and a color-coded chopping board. It also includes on how to clean and sanitize the
different tools and equipment to prevent illnesses. It also introduces the Egg cookery that discusses the parts of
an egg and their sizes
DISCUSSION ENGAGEMENT:
History of Leisure and Recreations
The Primitive man was discovered that the meat was tastier and easy to digest when
heated over the fire It is very interesting to note that during the ancient time that the cooks was
born.
And progress until the discovery of instruments from the hollowed stone to spits and pots and
started to use water. The process continued to improve until it developed into more undertakings
which we call now a culinary method
At present they are very much in demand and considered as professional, by the virtue of this
development attitudes and change that engage to culinary is a good profession.
This Profession is endless in new ideas and creation and always sees the opportunities
and it was proven to the History of culinary arts.
Cuisine:/Cooking
-Is a good profession endless in new ideas and creation always sees the opportunity to improve.
-Its an art of process in a food preparation.
-Term used for the international standard and highest form cooking
-It does not only on what is art but is also a science because it a creativity in nature.
Several Factors are:
Planning
Measurement
Quality
PANPACIFIC UNIVERSITY NORTH PHILIPPINES
TAYUG CAMPUS
Lopez Jaena St. Tayug, Pangasinan
First Trimester A.Y. 2021-2022
t LEARNING PACKET
tEARNING PACKET
Tools and Equipment
Working Condition
Parts of the Knife
The Edge
The edge or “cutting edge” is the sharpened part of the blade which does the actual cutting and slicing. It is
generally divided into three sections for different uses, including the tip, belly, and heel.
The Tip
The tip is the end of the blade. Notice in the illustration above that the sharp “point” of the blade is labeled
separately from the tip, although the point is, of course, part of the tip. This is because, if you were
instructed to cut with the tip of the blade it would not refer to the point. And, yes, sometimes this area of the
PANPACIFIC UNIVERSITY NORTH PHILIPPINES
TAYUG CAMPUS
Lopez Jaena St. Tayug, Pangasinan
First Trimester A.Y. 2021-2022
blade is useful for fast chopping of easy to cut items, such as mushrooms or for slicing of larger items. The
tip also serves to create a pivot point used in several different cutting methods.
The Belly
The belly is the portion between the tip and heel. Western chef’s knives, such as the Fibrox Pro 8-Inch
Chef’s Knife, tend to have a more pronounced curve at this part of the blade. However, some knives, such
as the Japanese Santoku, can be nearly flat in profile.
The Heel
The heel of the blade is the end of the blade just before the handle, opposite the tip. Some blades have the
heel blended into an extended bolster for more protection at the cost of versatility. The heel allows for high
leverage providing strength for heavy cutting chores.
The Bolster
The bolsters’ primary function is to actually add strength where the handle joins the blade. In hidden tang
knives, it is especially important and protects the blade from high shearing forces that may cause failure. As
well, the bolster often formed into a guard in order to help keep the hand from slipping forward. It provides
more comfort and adds weight to the back of the blade to create more balance. Bolsters can make
sharpening the entire blade more difficult.
PANPACIFIC UNIVERSITY NORTH PHILIPPINES
TAYUG CAMPUS
Lopez Jaena St. Tayug, Pangasinan
First Trimester A.Y. 2021-2022
The Spine
The spine is the back of the blade opposite the cutting edge. The blades of higher quality kitchen knives,
such as chef’s knives and utility knives, become thicker as they approach the spine. This is called a full flat
grind and produces less resistance when cutting, along with better balance. Some lower end knives,
however, maintain essentially the same thickness throughout, except, of course, for the beveled edge of
the blade. This is called a saber grind and is less expensive to produce.
The Tang, Handle Scales, and Pins
Although some knife handles are made of one piece of injection molded plastic or are of solid metal, most
kitchen knives have two piece handles of stabilized wood, plastic, or other materials. Each piece of the
handle is called a scale. The tang is the metal part of the knife extending from the blade to the butt. The
tang is sandwiched between the two scales, forming the handle, and in the best knives, this tang runs the
full length of the handle. Holes are then drilled through the scales and tang. Through these holes are
inserted metal rods called pins, to reinforce the handle from lateral pressure, and then everything is
epoxied together so that the scales and tang never separate. The glue also aids in keeping moisture and
debris from slowly working its way under the scales.
Some knives have hidden tangs. This means that instead of two scales, the handle is a solid piece with a
hole drilled through the center. The tang is inserted into the hole so that no portion of the tang can be seen.
This is commonly seen in Japanese kitchen knives like the Imarku Pro Kitchen 8-inch Chef’s Knife.
The Butt
Finally, the butt or pommel is there to serve as a reference point for the hand. It is commonly seen indexed
to aid in grip and so the user can identify the blade orientation by feel.
Chef’s knife – there are plenty of different types of knives you could
buy. But in reality, you only really need one or two. A chef’s knife is
undoubtedly the most versatile of knives. You’ll be able to use it for the
bulk of your basic cutting, slicing, and chopping needs. Be sure to buy a
stainless steel chef’s knife to ensure it doesn’t rust easily.
Paring knife – whilst a chef’s knife is indeed versatile, it can be a little
on the large side. Pairing it with a paring knife will afford you the same
versatility. It’s smaller in size and has a shorter blade which will give
more control for more nuanced preparation.
Bread knife – whilst most bread comes sliced, some certain types of
bread, like focaccia and panini bread, will need to be cut open by yours
truly. To do this, you shouldn’t just use any knife. The serrated edge of a
PANPACIFIC UNIVERSITY NORTH PHILIPPINES
TAYUG CAMPUS
Lopez Jaena St. Tayug, Pangasinan
First Trimester A.Y. 2021-2022
bread knife will enable you to saw through it, whereas a flat knife would
just squash the bread.
Knife sharpening/honing rod – all knives become blunt over time, and
one of these will certainly put a bit of sharpness back into them. This is
particularly important if you don’t have quite enough money to really
splash out on a good knife or set of knives, as cheaper knives tend to
dull more quickly.
Chopping/cutting board(s) – it’s no good having the best knives in the
world if you’ve not got anything to prepare your food on. Whether you
choose plastic or good ol’ fashioned wood is up to you. Ideally, you’ll
have several boards for different type of food (raw meat, washed
vegetables, fish, dairy). This can reduce the risk of cross-contamination
in the kitchen which could result in food poisoning.
Kitchen shears/scissors – these are incredibly versatile and can make
your food preparation a lot easier. Use them to cut strips of meat, or just
quickly chop up dried fruit or veg.
Vegetable peeler – this will allow you to remove the skin and peel from
most vegetables with ease
Garlic press – whilst chopping your garlic is pretty straightforward, using
a garlic press can finely mince your garlic to extract all of its flavor. This
also reduces the risk of unexpectedly biting into a large piece of garlic in
your food!
Grater – try and find one with different surfaces for finer grating and
zesting
Kitchen scales – essential for baking, but also good if you’re wanting to
control your portion sizes
.Measuring jug – measure out your liquid hassle free
Measuring spoons and cups – Whilst most of Europe cook by weight
rather than by quantity (cups) like in the US, it’s still good to get
measuring cups as well as measuring spoons. This will enable you to
rustle up some stateside meals without having to go through the faff of
converting the recipe’s ingredients.
Mixing bowl – there are times when you’ll need to combine several
ingredients together. A good mixing bowl should be large enough to
handle a large quantity of ingredients and also allow enough space for
the mixing process.
PANPACIFIC UNIVERSITY NORTH PHILIPPINES
TAYUG CAMPUS
Lopez Jaena St. Tayug, Pangasinan
First Trimester A.Y. 2021-2022
Colander/pasta strainer – use this to wash vegetables and other large
objects before preparing. You can also use these to drain boiled produce
and pasta once cooked.
Sieve – this is mainly used for de-clumping flour when baking. But it can
also be used to rinse finer ingredients, such as lentils or rice, before
cooking. These would usually fall straight through a colander or pasta
strainer.
Rolling pin – if you’re planning on making anything with pastry this is a
must to evenly flatten out your dough
Can opener – whilst most cans now come with ring pulls, there are still
some that require a can opener to get at their contents. A can opener is
also really helpful in the event that the ring pull snaps off!
Blender> – some recipes, especially sauces and soup, will require you
to blend the ingredients together. This doesn’t have to be some
monolithic appliance that dominates your worktop. You can buy smaller
and more convenient handheld blenders that do the job nicely.
Cooking Equipment
Frying pan/skillet – an essential piece of kitchenware. You can use this
to shallow fry a variety of ingredients.
Saucepans – whilst you will be doing a lot of cooking in the frying
pan/skillet, you’ll need a high sided pan too, especially for sauces. We
recommend buying at least 2 because it’s highly likely that whilst you
have your sauce going in one, you’ll need to cook some carbohydrates,
such as rice or pasta, in another. For more flexibility in the kitchen, buy
pans of varying sizes.
The type of pans you should buy will be dependent on what sort of stove
tops you have. Most pans are suitable for most hobs. However, halogen
PANPACIFIC UNIVERSITY NORTH PHILIPPINES
TAYUG CAMPUS
Lopez Jaena St. Tayug, Pangasinan
First Trimester A.Y. 2021-2022
and induction hobs will need thick based matt surfaces or magnetized
metal pans respectively.
Ovenproof dish – if you have an oven, you’re going to need something
to bake food in
Roasting tin – this high-sided tin is great for roasting things in, as it lets
the juices gather at the bottom
Baking sheet – not just for cookies, but for anything that requires easy
slide-off access to remove once cooked. This can also be used
underneath an ovenproof dish to make it easier to remove and catch any
overflowing food that occurs during the cooking process.
Stirring spoon – you’ll need one for stirring your cooking. We
recommend a traditional wooden spoon as it’s less likely to warp or melt
in direct heat. However, if you’re too rough, or the spoon is quite old,
they can split or splinter.
Slotted spoon – these will be used to remove food from water. The
slots in the spoon will allow the majority of water to fall away in the
process.
Spatula – this is great for removing food from frying pans/skillets. The
slots in the spatula will allow excess grease and fat to fall away whilst
removing.
Tongs – these are great for lifting things out of water, or turning thick
meat over in a frying pan/skillet, such as salmon fillets. Using tongs
means you reduce the risk of damaging the meat as you might do by
trying to slide a spatula underneath it. The best ones to buy are ones
with silicone ends which are heat resistant and won’t damage your pans.
They can also double as tongs to serve salad with.
Masher – especially good for potatoes, but great for pulping other food
such as avocado. Whilst a fork can be used to do this, a masher is far
quicker and effective. However, they can be tricky to clean by hand
afterward.
Balloon whisk – if you’re making sauces, you’ll definitely want one of
these. Admittedly, electric whisks and whisk attachments to hand
blenders take a lot of effort out of whisking. But it’s still good to have one
of these around in case of an emergency, or if you’re dressing as a
Dalek for Halloween.
Oven gloves – these will help prevent nasty burns when removing
things from the oven
PANPACIFIC UNIVERSITY NORTH PHILIPPINES
TAYUG CAMPUS
Lopez Jaena St. Tayug, Pangasinan
First Trimester A.Y. 2021-2022
Pot holders – these square pieces of fabric make it easy to remove hot
pots from the stove and protect your hands in the process. Furthermore,
you can place pots on them to prevent the hot surface from damaging
your worktops.
Food/meat thermometer – this is essential for ensuring good hygiene in
your kitchen. Using one of these can ensure that food is cooked properly
and all the way through, decreasing the risk of under-cooked food and
food poisoning.
Serving Equipment
Ladle – great for serving up soups, but also for more fluid food such as
dahl
Pasta fork – admittedly, this looks more like an odd-shaped spoon than
a fork. However, it’s incredibly handy for removing and serving pasta
such as spaghetti and linguine that would otherwise go through the holes
of a pasta strainer/colander.
Pizza cutter – even if you don’t admit to eating much pizza, these are
quite good to have. They can also be used to divide up flatbread.
Corkscrew – although many wine bottles now come with screw caps,
there’s still plenty that have a wooden or a plastic cork in them. Don’t get
caught out by not having one of these about the house.<
Bottle opener – if you prefer beer over wine, then you’ll certainly need
one of these
PANPACIFIC UNIVERSITY NORTH PHILIPPINES
TAYUG CAMPUS
Lopez Jaena St. Tayug, Pangasinan
First Trimester A.Y. 2021-2022
Storage Equipment
Plastic containers – these are great for keeping food and leftovers
fresh in the refrigerator. They can also be used for freezing leftovers in
the freezer. Make sure you buy some that are also microwave safe to
add even more versatility to them.
Plastic zipper bags – great for storing prepared ingredients in the fridge
or freezer. These also tend to take up less space than plastic containers
but aren’t great for liquid.
Bread bin/box – keeping bread in one of these ensures that the bread
stays well ventilated, out of direct light, and dry, increasing its shelf life
Miscellaneous
Equipment
Plastic wrap/clingfilm – these will help keep any food fresh and bugfree during preparation or keeping excess ingredients fresh for longer
Kitchen foil – great for baking as it reflects heat which can greatly help
the cooking process of some food
PANPACIFIC UNIVERSITY NORTH PHILIPPINES
TAYUG CAMPUS
Lopez Jaena St. Tayug, Pangasinan
First Trimester A.Y. 2021-2022
Baking parchment – if you’re planning on doing a lot of baking, this is a
must. This grease-propelling paper will ensure things don’t stick where
they shouldn’t.
Tea towels – these aren’t just for drying up dishes. They can cover food
without risk of trapping too much moisture, which is essential in the
preparation of some dishes.
Kitchen tool organizer – lastly, you’re going to need somewhere to put
all of these utensils! Whilst some can easily be put in a drawer, some are
better placed in preparation and cooking areas for quick and easy
access. We recommend buying 2 because this will mean they’re not so
tightly packed that they become difficult to remove. Alternatively, you can
have ones in each area of the kitchen (prep and cooking).
.
Kitchen Utensils List
Copy to clipboard
Food Preparation Equipment

Chef’s knife

Paring knife

Knife sharpening/honing rod

Bread knife

Chopping/cutting board(s)

Kitchen shears/scissors

Vegetable peeler

Garlic press

Grater

Kitchen scales

Measuring jug

Measuring spoons

Measuring cups

Mixing bowl

Colander/pasta strainer

Sieve

Rolling pin

Can opener

Blender
PANPACIFIC UNIVERSITY NORTH PHILIPPINES
TAYUG CAMPUS
Lopez Jaena St. Tayug, Pangasinan
First Trimester A.Y. 2021-2022
Serving Equipment

Ladle

Pasta fork

Pizza cutter

Corkscrew

Bottle opener
Cooking Equipment

Frying pan/skillet

Saucepans

Ovenproof dish

Roasting tin

Baking sheet

Stirring spoon

Slotted spoon

Spatula

Tongs

Masher

Balloon whisk

Oven gloves

Pot holders

Food/meat thermometer
Storage Equipment

Plastic containers

Plastic zipper bags

Bread bin
Miscellaneous Equipment

Plastic wrap/clingfilm

Kitchen foil

Baking parchment

Tea towels

Kitchen tool organizer
PANPACIFIC UNIVERSITY NORTH PHILIPPINES
TAYUG CAMPUS
Lopez Jaena St. Tayug, Pangasinan
First Trimester A.Y. 2021-2022
Cleaning
• is the process of removing food and other
types of soil from a surface, such as a dish,
Cleaning Agents:
Detergents. These are cleaning agents, solvents or anysubstance used to wash
tableware’s, surfaces, and equipment. Example: soap, soap powders, cleaners, acids, volatile solvents
glass, or cutting board. Cleaning is done with a cleaning agent that
removes food, soil, or other substances.
Acid Cleaners.
Used periodically in removing mineral deposits and other soils that detergents cannot eliminate such as
scale in washing machines and steam tables, lime buildup on dishwashing machines and rust on shelving.
(Ex.: phosphoric acid, nitric accident.) These products vary dependingon the specific purpose of the
product.
PANPACIFIC UNIVERSITY NORTH PHILIPPINES
TAYUG CAMPUS
Lopez Jaena St. Tayug, Pangasinan
First Trimester A.Y. 2021-2022
Abrasives –
Are generally used to remove heavy accumulations of soil that are difficult to remove with detergents,
solvents and acids. These products must be carefully used to avoid damage to the surface being
cleaned.Other her chemicals used for cleaning and/or sanitizing kitchen equipment and utensils are the
following:
• 1. ammonia
• 2. dish washing liquid
• 3. chlorine
• 4. carbolic acid
• 5. timsen
• 6. disinfectants
• 7. Soap
EGG COOKERY
Shell Membrane Egg White Egg Yolk White Chords Air Cell Eggs are composed of several
distinct parts … (Chalaza)
belong to the meat group • contain nutrients • protein • fat • vitamins A, B, D, K • iron
EGGS • two large eggs equal a serving • each egg contains approximately 80 calories
Eggs are graded for quality using a process called candling. The four grades used for eggs are:
AA A B C
5 AA - yolk is firm and the area covered by the white is small; there is a large proportion of thick
white to thin white A - yolk is round and upstanding; the thick white is large in proportion to the thin
white and stands fairly well around the yolk B - the yolk is flattened and there is about as much or
more thin white as thick white C - not sold in stores; may be used inprepared mixes
The six sizes of eggs are based on weight per dozen. Egg Size ……
Brown shelled eggs have the same nutritional value as white shelled eggs; The color of the shell is
dependent on the type of chicken that laid the egg.
Seven Cents Key to Buying Eggs … If there is less than 7 cents difference between two sizes of
eggs, the best buy is the larger size.
Egg Storage • Store in the refrigerator for 4 to 5 weeks • Store in the original carton with the blunt
side up • Do not wash until ready to use
Egg Freshness Test • Check date on the carton • Shell should be rough and dull • Fresh
An egg fried on one side only …… Sunny Side Up
An egg fried on one side with hot grease spooned over the top …… Basted Egg
Eggs fried on both sides with a runny yolk …… Over Easy
Over Hard An egg fried on both sides with a hard yolk ……
Raw egg cooked in hot water or in an egg poacher …… Poached Eggs
PANPACIFIC UNIVERSITY NORTH PHILIPPINES
TAYUG CAMPUS
Lopez Jaena St. Tayug, Pangasinan
First Trimester A.Y. 2021-2022
1Shirred Eggs Raw egg baked in the oven ……
Egg and milk mixture cooked in a hot pan; gently move mixture as it cooks …… Scrambled Eggs
Egg mixture brought to center of pan and cooked until all egg mixture on the edges iscooked; fold in
half and serve …… Omelet
Whole egg cooked in SIMMERING water for three to five minutes …… Soft Cooked Egg
Whole egg cooked in SIMMERING water for twenty minutes …… Hard Cooked Egg
Egg and cheese mixture baked in a pastry shell …… Quiche
Egg and white sauce mixture placed in a dish and baked …… Soufflé
Drink made using raw eggs …… Egg Nog
Egg and milk mixture baked in custard cups …… CustardChopped hard cooked eggs blended with
mayonnaise …… Egg SaladFried eggs and bean sprouts …… Egg Foo Yung
Poached egg on an English muffin topped with sauce …… Eggs Benedict
Coating Agent French Toast Fried Chicken
Thickening Agent Pudding Custard
Binding Agent Chicken Croquettes Meatloaf
Leavening Agent Angel food Cake Soufflé
Emulsifier MayonnaisOther uses for eggs …… Shampoo Meringue
Egg Storage
• Store in the refrigerator for 4 to 5 weeks
• Store in the original carton with the blunt side up
• Do not wash until ready to use
https://www.youtube.com/watch?v=FccOg9rVr-U
https://www.youtube.com/watch?v=Thpaptf8_70
https://www.youtube.com/watch?v=grwa9qxnKQ8
PANPACIFIC UNIVERSITY NORTH PHILIPPINES
TAYUG CAMPUS
Lopez Jaena St. Tayug, Pangasinan
First Trimester A.Y. 2021-2022
https://www.youtube.com/watch?v=2qvkndyQu-o
https://www.slideshare.net/powerofknowledge3/egg-cookery
ivinginniagarareport.com/living-in-niagara-2011/12-recreation-sports-2011/introduction-to-recreation-andsports-in-niagara/
III. Assessment:
Prepared
Reviewed
ALMA F,ORTEZA,MBA
BSHM Instructor
DYANN RAMOS, CPA, MBA
Head-College of Business and Management
Education
Date:Nov.2, 2021
Date: _______________________
PANPACIFIC UNIVERSITY NORTH PHILIPPINES
TAYUG CAMPUS
Lopez Jaena St. Tayug, Pangasinan
First Trimester A.Y. 2021-2022