1. Technology and Livelihood Education-Home Economics
Learning Module
Cookery
Republic of the Philippines
Department of Education
2. Exploratory Course 8
Career Opportunities in Cookery
1. Executive chef a.k.a Group Chef
Executive chefs are often managers of all kitchen activities. They monitor activity during
their shift, ensuring each chef is completing their duties in a timely manner. Executives
chefs usually don't participate in cooking. Instead, they taste dishes before sending
them to customers, review final plate presentations and create new menu items.
2. Head chef (aka Executive Chef, Chef de Cuisine) –
In many kitchens, a head chef is the same as an executive chef. They monitor kitchen
activities, maintain an inventory, order supplies and sometimes train new employees.
They may also maintain relationships with vendors, oversee the kitchen and its
employees and communicate with other staff members and customers.
3. Sous chef (aka Second Chef) –
A sous chef is the second-highest ranking employee in a kitchen. They work directly
with an executive or head chef, ensuring other chefs complete orders and fulfill the
restaurant's vision. They communicate constantly with chefs, make sure they have the
ingredients and tools needed and make more involved decisions than the executive
chef.
4. Butcher chef (aka boucher)
These chefs prepare meat before it goes to different workstations. They determine the
needs of other chefs and prepare the right type of meat types and cuts needed for the
shift. Additional duties could include examining the quality of meat upon delivery,
monitoring inventory and curing/storing meat as needed.
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3. 5. Pastry chef (aka patissier)
Pastry chefs, or patissiers, make all baked goods and desserts. They prepare doughs
and batters, bake them and often add decorations for goods such as breads, cakes,
croissants, puff pastry and eclairs. Pastry chefs can be high-ranking kitchen employees
who make their own decisions separate from other chefs.
6. Pantry chef (aka garde manger)
A pantry chef manages refrigerator stocks and prepares cold dishes. They typically
work in larger restaurants that have several cold storage areas that need a dedicated
professional to monitor supply levels and ensure all food is fresh. Pantry chefs could
also prepare salads and other cold meals, order new supplies and deliver cold items to
chefs who need them.
7. Roast chef (aka rotisseur)
These professionals cook meats and vegetables in ovens. They prepare items for
roasting, monitor them throughout the cooking time and create complementary sauces
for dishes. Roast chefs could also braise meat, which means they roast it in liquid to
make it more tender. Roasting can take several hours, so these chefs could arrive to the
kitchen early to begin cooking.
8. Vegetable chef(aka entremetier)
Vegetable chefs handle all dishes involving vegetables. They determine the best way to
prepare vegetables, such as roasting, steaming, sauteing or frying. Additional duties
could include finding ways to cook multiple vegetables for the same dishes at once,
creating sauces or toppings for vegetable dishes and developing only vegetable dishes
or vegetables that complement meats. Vegetable chefs could also make soups and egg
dishes as well.
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4. 9. Fish chef (aka poissonnier)
As the name implies, this chef makes all fish dishes for a restaurant. They determine
which fish are in season, the best ways to prepare them and complementary sides. Fish
chefs could fry, roast, steam or saute fish. In some cases, they may prepare different
cuts of fish for customers to consume raw.
10. Meat chef
A meat chef cooks all meats involved in dishes. They determine the best cuts of meat
for different dishes, evaluate quality and cook them according to directions. Meat chefs
know the best ways to cook a cut in order to make it taste the best it can. They also
know which sides and sauces work best with meat.
11. Fry chefchef (aka friturier)
Fry chefs operate fryers to cook meats, vegetables and sometimes cheeses. They may
bread, batter or freeze different foods prior to frying, monitor cooking times and keep
their station clean. Fry chefs usually create sauces that complement their plates.
12. Saucier (aka saucier or sauce chef)
Sauciers, or sauce chefs, are typically the third-highest in command in a kitchen. They
follow the instructions of head chefs and sous chefs and create sauces for all dishes
served to customers. Sauciers could be responsible for salad dressing, pasta sauce,
gravy, stews, stocks and soups.
13. Prep chef
Prep chefs help kitchens get ready for meal times. They may come in earlier than other
chefs to cut vegetables, bake breads or make foods that are easy to prepare ahead of
time and store until needed. Prep chefs could also determine the needs of the kitchen
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5. and ready items from the ridge or freezer.
14. Expediter
While not technically a chef, an expediter is an important role in a kitchen as they take
care of the final stop for plates before they reach the customer. This kitchen
professional ensures each dish looks correct and contains all of the needed elements
before a server delivers the meal.
15. Commis chef
A commis chef is an entry-level chef who shadows chefs to learn more about kitchen
responsibilities. They often help prepare meals in workstations that need assistance,
ensure work areas are clean and provide chefs with needed tools or ingredients.
16. Roundsman (aka chef de tournant, swing cook, relief cook) –
Someone who fills in as needed on all of the stations, rather than having a specific job.
17.Grill chef (aka grillardin) – As the name implies, the master of all foods that require
grilling.
18.Kitchen Porter (aka Kitchen Assistant or Kitchenhand) -
These are workers that assist with rudimentary tasks within the kitchen, and are less
likely to have any formal culinary training. Tasks include basic food preparation such as
washing salad and peeling potatoes, in addition to basic cleaning duties.
19. Dishwasher (aka Escuelerie)
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6. The person responsible for washing dishes and cutlery, and even they get a fancy title!
It derives from the word ‘scullery’, which is described as a “small room adjoining a
kitchen, in which dishwashing and other kitchen chores are done”.
Business ideas that relates with a career choices in Cookery
Create and Sell Baked Goods
People love baked items. They have muffins, bread or donuts for breakfast, bread with
lunch, a bread or biscuit with dinner, and cookies or cakes for dessert. You can profit
from the love of baked goods by baking them and selling them yourself. You can
specialize in a specific baked item, such as starting a cookie business, or you can bake
a wide range of treats such as cakes, muffins, breads, and more.
Specialty Goods
If you have an edible item you make that others enjoy, turn it into income. Similar to
baked goods, specialty items are in demand. They make great gifts or treats that can be
sold through consignment, online, at fairs and farmers markets, and more.
Catering
Although catering can be a big task, many caterers got their start working on weekends
catering for smaller events. In fact, you might consider specializing in a niche, such as a
type of event or specific foods. Odds are you’ll need a few extra helping hands on the
day of the event to ensure all items are prepared and ready to be served at the allotted
time
Personal Chef
Another option is to be a personal chef. Busy families often don’t have the time or desire
to cook and hire others to create well-balanced, healthy meals for them. Many personal
chefs cook in bulk, leaving a week’s worth of food with their clients. Some cook at the
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7. client’s home, while others deliver. You can consider specializing, as well. For example,
you can cook for families with special needs, such as allergy-restricted diets.
Cooking Instructor
Many people wish they had skills in the kitchen and are willing to pay to learn. Like other
culinary jobs, a cooking instructor can focus on a specific area, such as baking or
grilling, or be a generalist. You can lead cooking instruction in your home, or have
someone videotape you and you can sell the videos as part of a home-learning course.
Another option is to create your own cooking show posted on YouTube, which can pay
you advertising income.
Foodie Blogger
One of the fastest and easiest ways to get started making money from the love of food
is through a food blog. You can share your recipes through text or video, and post them
on your blog, share them on Pinterest and more. Unlike other food businesses that are
under special regulation, a food blog doesn’t have special food rules because you’re not
selling the food items. Instead, you can earn income through a variety of other options
such as affiliate marketing, advertising, or creating your own products such as
a cookbook.
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8. Entrepreneurship in Cookery
Entrepreneur – a person who organizes, develops, operates, and engages in his/her
own business.
Entrepreneurship – organizing, developing, operating, and engaging in one’s own
business.
Personal Entrepreneurial Competencies (PECS) – qualities, characteristics, skills,
abilities, knowledge, and behavior that a person must possess to become a successful
entrepreneur.
PECS include the following:
1. Passion for Cooking – you should possess the interest and desire to prepare,
cook, and serve food.
2. Skill in Cooking I you should be equipped with the basic knowledge and skills in
cooking.
3. Ability to Communicate Ideas – you should be able to express your thoughts
clearly and confidently to your coworkers and clients.
4. Commitment and Willingness to Work – you should be willing to invest money,
time, and effort in your business. You should be ready to work in long hours and
under pressure, and set aside personal activities in favor of work.
5. Ability to Set Goals – you should be able to set both short and long term goals
and plans and focus on tasks and their end results.
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9. 6. Desire to earn Profit – you should be able to supervise your business closely to
immediately resolve any problem that cam possible result to reduce income.
7. Reliability and Integrity – you should be able to keep your good name and
reputation by being fair and honest in dealing with others, being true to your
words, and doing what is right without compromise.
8. Confidence – you should believe in your ability to achieve, know well what you
are doing, and trust your instinct and entrepreneurial acumen.
9. Persistence – you should be able to keep up your courage, hope and belief to
survive and prosper.
10.Willingness to Listen and Respond – you should be able to talk and listen to
fellow entrepreneurs, bank officials, and business advisers for ideas that inspire
and guide your business.
11.Willingness to Take Risks – you should be aware that risks and challenges are
part of any endeavor and consider them stepping stone to success.
12.Initiative and Optimism – you should be optimistic yet prepared for future
problem, needs, or changes; you should be able to plan ahead and lead your
business toward action and attainment of goals.
13.Ability to Cope with Failure – you should be humble enough to cope with
failure, wise enough to learn from it, and strong enough to overcome challenges.
14.Ability to Set Standards - you should be able to set standards to ensure quality
production and increases sales.
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10. 10
Utilize appropriate kitchen tools, equipment
and paraphernalia
Week 1
LEARNING OUTCOMES
At the end of this lesson you
are expected to do the
following:
LEARNING OUTCOMES
At the end of this lesson you
are expected to do the
following:
L.O 1 Utilize appropriate kitchen tools, equipment and
paraphernalia
L.O 2 Maintain appropriate cleaning tools and equipment
based on their uses
11. Materials of Kitchen utensils and equipment commonly found in the kitchen
Any cook should be familiar with the correct utensils, devices and equipment in
the kitchen. It is important to consider several things and not only the price when
buying them. The job of cooking requires specific tools, utensils, and equipment for
11
Utilize appropriate kitchen tools,
equipment and paraphernalia
1. Kitchen tools and equipment are identified based on their uses.
2. Kitchen tools and equipment are used in accordance to its
function.
Performance Standard:
Learning Outcome 1
What do you need to know?What do you need to know?
Read the Information Sheet 1.1 very well then find out how much
you can remember and how much you learned by doing Exercise
1.1.
Information Sheet 1.1
1.1
Information Sheet 1.1
1.1
12. proper and efficient preparation of food. Each piece has been designed to accomplish a
specific job in the kitchen.
The tools, utensils and equipment are made of different materials, each having certain
advantages and disadvantages. The following lists are materials of kitchen utensils and equipment
commonly found in the kitchen.
1. Aluminum is the best for all-around
use. It is the most popular, lightweight,
attractive and less expensive. It
requires care to keep it shiny and
clean. Much more, it gives even heat
distribution no matter what heat
temperature you have. It is available in
sheet or cast aluminum. Since it is a
soft metal, the lighter gauges will dent
and scratch easily, making the utensil
unusable. Aluminum turns dark when
used with alkalis, such as potatoes,
beets, carrots and other vegetables.
Acid vegetables like tomatoes will
brighten it.
2. Stainless Steel is the most popular
material used for tools and equipment,
but is more expensive. It is easier to
clean and shine and will not wear out
as soon as aluminum. Choose those
with copper, aluminum or laminated
steel bottoms to spread heat and keep
the pot from getting heat dark spots.
Stainless steel utensils maybe bought
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13. in many gauges from light to heavy.
3. Glass is good for baking but not
practical on top or surface cooking.
Great care is needed to make sure for
long shelf life.
4. Cast Iron is sturdy but must be kept
seasoned to avoid rust. Salad oil with
no salt or shortening can be rub inside
and out and dry. Wash with soap(not
detergent) before using
5. Ceramic and heat-proof glass is used
especially for baking dishes,
casseroles, and measuring cups.
Glass and ceramic conduct the heat
slowly and evenly. Many of these
baking dishes are decorated and can
go from stove or even to the dining
table.
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14. 6. Teflon is a special coating applied to
the inside of some aluminum or steel
pots and pans. It helps food from not
sticking to the pan. It is easier to wash
and clean, however, take care not to
scratch the Teflon coating with sharp
instrument such as knife or fork. Use
wooden or plastic spatula to turn or mix
food inside.
7. Plastic and Hard Rubber are used for
cutting and chopping boards, table
tops, bowls, trays, garbage pails and
canisters. They are much less dulling
to knives than metal and more sanitary
than wood. Plastic are greatly durable
and cheap but may not last long.
CUTTING TOOLS
Kitchen Knives often referred to as
cook’s or chef’s tools, knives are a must
for all types of kitchen tasks, from
peeling an onion and slicing carrots, to
carving a roast or turkey.
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15. There are many kinds of knives, each with a specialized use
1. Butcher Knife used to section raw
meat, poultry, and fish. It can b e
used as a cleaver to separate small
joint or to cut bones. Butcher knives
are made with heavy blade with a
saber or flat grind.
2. French Knife used to chop, dice, or
mince food. Heavy knives have
saber or flat grind.
3. Roast Beef Slicer used to slice
roasts, ham, and thick, solid cuts of
meats.
4. Boning Knife used to fillet fish and to
remove raw meat from the bone.
4. Fruit and Salad Knife used to
prepare salad greens, vegetables,
and fruits.
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16. 5. Citrus Knife used to section citrus
fruits. The blade has a two-sided,
serrated edge.
6. Paring Knife used to core, peel,
section fruits and vegetables. Blades
are short, concave with hollow
ground.
MEASURING TOOLS
Measuring Cups, Spoons are among the most important items found in any kitchen,
since consistently good cooking depends upon accurate measurements. Measuring
tools should be standardized. Measuring cups and spoons are also in the home
kitchen. Scales are used to weigh materials of bigger volumes. These are delicate
and precision instruments that must be handled carefully and are more dependable in
terms of accuracy.
Commonly used measuring tools include the following:
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17. 1. Measuring Cup for Dry Ingredients
is used to measure solids and dry
ingredients such as flour, fat and
sugar. It is commonly made of
aluminum or stainless material. Sizes
range from 1, ½, ¾, and ¼ (nested
cups) to one gallon. There are cups
made of plastic and come in different
colors, but could only be used for cold
ingredients. They could warp, causing
inaccurate measure.
2. Measuring Cup for Liquid
Ingredients commonly made up of
heat-proof glass and transparent so
that liquid can be seen. Quantity of
measure of liquid ingredient is different
in a dry measuring cup
3. Portion Scales used to weigh serving
portions from one ounce to one pound
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18. 4. Scoops or Dippers used to measure
serving of soft foods such as fillings,
ice cream, and mashed potato.
5. Spoons come in variety of sizes,
shapes, materials and colors. These
are used to measure smaller quantities
of ingredients called for in the recipe
like: 1 tablespoon of butter or ¼
teaspoon of salt.
6. Household Scales are used to weigh
large quantity of ingredients in kilos,
commonly in rice, flour, sugar,
legumes or vegetables and meat up to
25 pounds.
7. Temperature Scales used to measure
heat intensity. Different thermometers
are used for different purposes in food
preparation – for meat, candy or deep-fat
frying. Other small thermometers are
hanged or stand in ovens or refrigerators
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19. to check the accuracy of the equipment’s
thermostat.
MIXING TOOLS
1. Rotary Eggbeater used for beating
small amount of eggs or batter. The
beaters should be made up of stainless
steel, and gear driven for ease in
rotating.
2. Whisks for Blending, Mixing used for
whipping eggs or batter, and for
blending gravies, sauces, and soups.
The beaters are made of looped steel
piano wires which are twisted together
to form the handle.
3. Wooden Spoons continue to be
kitchen essentials because of their
usefulness for creaming, stirring and
mixing. They should be made of hard
wood.
SERVING TOOLS
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20. 1. Pasta Spoon or Server used to
transfer a little or much cooked
pasta to a waiting plate, without
mess. Pasta spoons are best
used with spaghetti-style or other
long pasta noodles; you can use a
large slotted serving spoon for
short pastas.
2. Seafood Serving Tools make the
task of cleaning seafood and
removing the shell much easier.
For cooking seafood, utensils will
vary depending on what you are
cooking.
3. Serving Spoons consisting of a
small, shallow bowl on a handle,
used in preparing, serving, or
eating food.
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21. 4. Serving Tongs enables you to
more easily grab and transfer
larger food items, poultry or meat
portions to a serving platter, to a
hot skillet or deep fryer, or to a
plate. It gives you a better grip
and the longer the tongs, the
better especially when used with a
deep fryer, a large stock pot or at
the barbecue.
5. Soup Ladle used for serving soup
or stews, but can also be used for
gravy, dessert sauces or other
foods. A soup ladle also works
well to remove or skim off fat from
soups and stews.
6. Spoons are solid, slotted or
perforated. Made of stainless
steel or plastic, the solid ones are
used to spoon liquids over foods
and to lift foods, including the
liquid out of the pot.
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22. 7. Two-tine fork used to hold meats
while slicing, and to turn solid
pieces of meat while browning or
cooking made of stainless steel
and with heat-proof handle.
PREPARATORY TOOLS
1. Baster is handy for returning some of
the meat or poultry juices from the
pan, back to the food. Basting
brushes can be used for the same
purpose, but they are also convenient
for buttering the tops of breads and
baked goods after they come out of
the oven.
2. Cans, bottles, cartoons opener use
to open a food tin, preferably with a
smooth operation, and comfortable
grip and turning knob.
3. Colanders also called a vegetable
strainer are essential for various tasks
from cleaning vegetables to straining
pasta or tin contents.
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23. 4. Cutting Boards are wooden or plastic
board where meats and vegetables
can be cut.
5. Dredgers used to shake flour, salt
and pepper on meat, poultry and fish.
6. Double Boiler used when
temperatures must be kept below
boiling, such as for egg sauces,
puddings, and to keep foods warm
without overcooking.
7. Emery Boards/Sharpening steel
used to sharpen long knives.
8. Flipper use for turning hamburgers
and other food items.
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24. 9. Funnels used to fill jars, made of
various sizes of stainless steel,
aluminum, or plastic.
10. Garlic Press is a kitchen tool which
is specifically designed for the
purpose of pulping garlic for cooking.
11. Graters used to grate, shred, slice
and separate foods such as carrots,
cabbage and cheese.
12. Handy Poultry & Roasting Tools
make it easier to lift a hot roasted
turkey from the roaster to the serving
platter, without it falling apart.
13. Kitchen Shears are practical for
opening food packages, cutting tape
or string to package foods or simply
to remove labels or tags from items.
Other cutting tools such as box
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25. cutters are just as handy, especially
for opening packages.
14. Potato Masher used for mashing
cooked potatoes, turnips, carrots or
other soft cooked vegetables.
15. Scraper is a rubber or silicone tools
to blend or scrape the food from the
bowl; metal, silicone or plastic egg
turners or flippers.
16. Spatula used to level off ingredients
when measuring and to spread
frostings and sandwich fillings.
17. Vegetable Peeler used to scrape
vegetables such as carrots and
potatoes and to peel fruits. The best
ones are made of stainless steel with
sharp double blade that swivels.
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26. EQUIPMENT
More complicated tools are called equipment. They may refer to a small electrical appliance
such as mixer, or a large, expensive, power-operated appliance such as range or a refrigerator.
Refrigerators/Freezer are necessary in
preventing bacterial infections from foods.
Most refrigerators have special
compartment for meat, fruits and
vegetables to keep the moisture content of
each type of food. Butter compartment
holds butter separately to prevent food
odors from spoiling its flavor. Basically,
refrigerator or freezer is an insulated box,
equipped with refrigeration unit and a
control to maintain the proper inside
temperature for food storage.
Auxiliary Equipment like griddles, tilting skillets, broilers/grills, steamers, coffee
makers, deep-fat fryers, wok, crockery, cutting equipment (meat slicer, food choppers,
grinders) mixer and bowls, pots and pans are utilized most commonly in big food
establishments, some with specialized uses and some are optional.
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27. 27
How much have you learned?How much have you learned?
Exercise 1.1Exercise 1.1
Microwave Ovens have greatly increased
their use in the food industry. Foods can be
prepared ahead of time, frozen or refrigerated
during the slack periods, and coked or heated
quickly in microwave ovens.
Blenders are used to chop, blend, mix, whip,
puree, grate and liquefy all kinds of food.
28. A B C
1. It is the most popular material used
for tools and equipment, but is more
expensive
Aluminum
2. It is greatly durable and cheap
material of kitchen utensils but may
not last long.
Glass
3. An essential utensil for various tasks
from cleaning vegetables for
straining pasta of tin contents.
Colander
4. Used to level off ingredients when
measuring dry ingredients.
Scraper
5. Use for turning food items. Flipper
6. Commonly made up of heat-proof
glass and transparent so that liquid
can be seen when measuring.
Measuring Cup
for Liquid
Ingredients
7. It made the task of cleaning
seafood and removing the shell
much easier.
Seafood Serving
Tools
8. Enables you to more easily grab
and transfer larger food items,
poultry or meat portions to a serving
platter, to a hot skillet or deep dryer,
Serving Spoons
28
Draw a star if the statement/s in column A match with column B;
if not Write the correct words that best describe the statements.
29. or to a plate.
9. Used for whipping eggs or batter,
and for blending gravies, sauces,
and soups.
Pastry Blender
10.Used to measure heat intensity Temperature
Scales
1. _____________ 2. ____________ 3. _____________ 4. ____________ 5. ___________
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KITCHEN UTENSILS MATERIAL
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Exercise 1.2Exercise 1.2
On your notebook list down all the utensils and equipment you can find
in your kitchen. Identify the materials of your kitchen tools and
equipment. Follow the format below.
Exercise 1.3Exercise 1.3
Label the following kitchen utensils and equipment.
