Hints: Cleaning O_ Cleaning S Cleaning Kitchen F Cleaning R_ Cleaning Kitchen C Cleaning Kitchen T Cleaning S Cleaning Kitchen C_T_
1. Hints: Cleaning O_ Cleaning S Cleaning Kitchen F Cleaning R_ Cleaning Kitchen C Cleaning Kitchen T Cleaning S Cleaning Kitchen C_T_
Answer:
ano po ang sasagutan?
Explanation:
saan po
2. is a kitchen tool which is s
Answer:
spoon
Explanation:
sana makatulung sainyu
3. what are the 5 s in the kitchen and meaning
Explanation:
sort, straingten, shine, standardize and sustain
4. B. Essay:1. Why is it important to keep the kitchen tools and equipment clean in yourkitchen area?2.How can you keep the kitchen premises free from contamination?s
Answer:
Becauze You make me so happy
Explanation:
Tingnan nyo sa pepito
{Sana makatulong}
5. Directions: Based on the picture, can you identify the minerals present in the kitchen? List down as many minerals as you can. Kitchen Object Mineral/s Present
Answer:
blenda
bread toasta
microwave
refrigerata
kitchen utensils
iron chromium carbon common minerals sa kanila
Explanation:
Hope it's help
6. 2. What are the different classifications of kitchen tools & equipment accordingto use/s?
Answer:available it is useful to group them into three categories: utensils, mechanical equipment, and large (fixed) equipment. Utensils are small hand-operated pieces of equipment. Different utensils are made for different tasks, such as for cutting, mixing, blending, or measuring.
Explanation:To summarize, kitchen equipment categories are divided into four types: food storage, food production, maintenance, and special equipment. Knowing the kitchen utensils that fall under these categories will allow you to better organize your kitchen.
7. s: Explain why most kitchen wares are made up of metals.
Answer:
Explain why most kitchen wares are made up of metals. Most of kitchen wares are made up of metals because they are good conductor of heat electricity. This helps the food to be cooked easily and safe. This kitchen wares cannot be burnt easily and this will help the food to be cooked efficiently.8. what is T O S E N V L in kitchen for cleaning tools
Answer:
Solvent because it's is cleaning tools
9. Were Chemical/s agents applied in kitchen tools, materials and Equipment?
Answer:
yes we cannot see the germs inside the kitchen mterials
10. of your kitchen tools and equipment. Follow the format below.KITCEHN UTENSILSMATERIAL1.2.3.4.5.On your activity sheet list down all the utensils and equipment you can find in your kitchen. Identify the materials
Answer:
1)Blender
2)Spatula
3)Kitchen Pan
4)mixing bowl
5)breadknife
Explanation:
1)Blender is essential equipment for making juice. You can make fruit juice easily by using a blender.
2)Spatula is a kitchen implement which is used for mixing, spreading, and turning. It’s common equipment for a kitchen
3)kitchen pan equipment for making any foods. Such as burgers, roasted salmon, meatballs, and marinated vegetables, etc
4)The mixing bowl is great for mixing together salad dressings, spice rubs, marinades, sauces, and even for storing leftovers.
5)breaf knife is use for cutting breads,pans
etc...
11. ACTIVITY 1.2 Identify at least 5 Kitchen tools and paraphernalia in your kitchen. Fill the table below with the following: Draw or paste pictures of kitchen tools, name the tools and equipment and their uses/functions. Picture of Kitchen Tools and Name of Kitchen Function equipment Tools/equipment 1 2 2 3 4 S 1 Come and answer on the separate sheet.
Answer:
Nasaan na Yung picture? Lapag mo picture sasagutan ko
12. 2. Name some areas inside your kitchen that you clean on a regular basis.3. Name five (5kitchen supplies that you replenish regularly
Answer:
2. sponge, sink, dining table, floors, cabinets, fridge, counters
Explanation:
Sorry i don't know the 3rd one.
Pa brainliest answer po!!
13. Direction: List down at least 5 accidents that happened in your kitchen premises or in your school kitchen and write the reasons why they happened, . Kitchen Accidents Reason/s Why They Happened 1.2. 3. 4.5.
Answer:
1 – Cutting your hand when slicing a bagel.
You may not have thought it, but many studies have shown that cutting your hand on a bagel is a very common kitchen based injury.
2 – Slipping in spilled liquids
Spilling liquids is a simple enough mistake. You probably do it a hundred times without ever having an accident. I mean, who hasn’t forgotten about a boiling pan? Or splashed water everywhere whilst washing up? Or moved too quickly with a pan of pasta sauce? In the kitchen it’s easy to get distracted and forget about the spill, then someone has an accident.
3 – Skin contact when cooking with chilli peppers
Another surprising one is chilli peppers. They’re a really popular choice when cooking but if not prepared with caution they can create really uncomfortable and painful accidents. Chillies, while delicious, have natural
oils in them that result in intense burning with
4 – Getting a nick when washing up
Washing-up dishes is a monotonous but very much needed activity (unless you have the luxury of a dishwasher). But washing up can be one of the most common accidents in the kitchen. You pay much attention before or after you wash up, however this creates the chance you’re not going to be fully attentive
5 – Burning yourself
We’ve all done it, you’re cooking away and suddenly you’ve got a burn. You accidentally touch a hot pan, boiling water splashes or hot oil spits at you.
Explanation:
Mark it BRAINLIEST
14. enumerate at least 3 kitcheb tools and equipment found in your kitchen and give the function of each
Answer:
KITCHEN TOOLS
WHISKS– A whisk is a cooking utensil which can be used to blend ingredients smooth or to incorporate air into a mixture, in a process known as whisking or whipping.
ZESTER– A zester is essentially a tool that allows you to remove the zest from citrus.
GRATER– A grater, also known as a shredder, is a kitchen utensil used to grate foods into fine pieces.
KITCHEN EQUIPMENTS
OVENS– They are used for cooking, baking, roasting, and browning.
MIXERS– Mixers help automate the repetitive tasks of stirring, whisking or beating.
REFRIGERATOR– The fundamental reason for having a refrigerator is to keep food cold. Cold temperatures help food stay fresh longer. The basic idea behind refrigeration is to slow down the activity of bacte- ria (which all food contains) so that it takes longer for the bacteria to spoil the food.
15. it is a greatly durable and cheap materials of kitchen utensils but may not last long?paki sagot ..what types of the ketchen equipment..
Answer: Glass is a greatly durable and cheap material of kitchen utensils but may not last long.
16. identify the (5) types of cleaning equipment s in the kitchen
Answer:
Scrubbing pads
Steel wool
A grease-cutting dish soap
Cleaning towel
Rubber gloves
17. 5 S's in Japanese words in the maintenance of kitchen tools, equipment, and work areas.
Answer:
seiri, seiton, seiso, seiketsu and sh*tsuke(replace* with letter i)
18. What are two reasons that s designer would strive to keep a kitchen as small as possible
Answer:
You’ve learned how to edit and prioritize your stuff. You know how to maximize every square inch.Explanation:
Learning what to buy, keep, and get rid of is no easy thing. It takes practice, with lots of decluttering and tidying along the way (and sometimes a little regret).
19. Dangers in the Kitchen5 sentence p l s
Answer:
Knife
Gas stove
Oven
Water
Glas
Explanation:
Im not sure if its correct
Answer:
Dangers in the kitchen
Explanation:
1 Knife Cuts
2Burn Hazards
3Slips, Trips, Falls
4Fire Hazards
5Electric Shocks
20. kitchen utensils that used for salinity reading S po Yung nauna
Answer:
shief
Explanation:
hope maka tolong pa heart
21. when cleaning the kitchrn premises,which part of the kitchen should be cleaned first?a.sinkb.deckc.cooking oild.countertops
Answer:
a. sink
Explanation:
I don't think its the right answer but in my opinion all of our dishes goes to the sink so i think the sink is the first one that should be cleaned.
HOPE IT HELPS UWU
☁︎Questionwhen cleaning the kitchrn premises,which part of the kitchen should be cleaned first?
a.sink
b.deck
c.cooking oil
d.countertopsf☁︎AnswerD. Countertops
☁︎レインボースパークル
꧁________________________________꧂
#Carry_On_Learningฅ^•ﻌ•^ฅ
Correct me if im wrong
✍︎RainbowSparkle22. direction:list down 5 untinslis and equipment you can find in yuor kictchen . identifythe materials of your kitchen tools and equipment.
Answer:
KITCHEN UTENSILS1. KNIVES
KNIVES2.SPOON AND FORK
KNIVES2.SPOON AND FORK3.PEELER
KNIVES2.SPOON AND FORK3.PEELER4.MEASURING CUPS
KNIVES2.SPOON AND FORK3.PEELER4.MEASURING CUPS5.PAN
MATERIALS1. stainless steel, wood
stainless steel, wood2. stainless,steel
stainless,steel3. plastic,stainless/steel
plastic,stainless/steel4. plastics or steels
plastics or steels5. aluminum
Explanation:
hope it helps po, pa brainliest po
23. Need help:((What are two reasons that s designer would strive to keep a kitchen as small as possible?
Answer:
sorry po
Explanation:
kailangan ko kasi
24. Home Kitchen ObservationHazard/sConsequenceSolution1.2.3.4.S.6.7.
Answer:
Here are the top 10 injuries you’ll want to avoid which plague commercial kitchens, they are:
*Knife cuts
*Burn hazards
*Injury from machines
*Slips, trips and falls
*Lifting injuries
*Head & eye Injuries
*Crowded workspace risks
*Chemical hazards
*Fire hazards
*Electric shock
Answer:
hazard-falling heavy objects
consequences-may affect injury
solution-wear protective gears ang avoid putting heavy equipments in a higher place.
1.
a. Slippery and wet floors
b. Unattended gas fire
c. Knives
d. High shelves
e. Germs and bacteria
2.
a. We fall and get hurt.
b. You will get hurt and burn your skin or get your house on fire.
c. If you're not careful enough you might slice yourself or a child might get a hold of the knife.
d. Lost of balance and fall or collapsing of the materials you're standing on and break your bones.
e. It will affect your health and may cause you many illnesses.
3.
a. Clean the floor from spills, oils, and fats as soon as they come to avoid such instances.
b. Always check your gas and when you're cooking, keep the distractions from coming. But when a burner is in use, you should not leave the fire unattended.
c. Always be careful don't lose your focus and keep your knives out of reach of children
d. If you're standing in some things make sure it will not collapse or break and don't lose your balance.
e. Always clean and disinfect.
25. MATCHING TYPE Match the pictures of different kitchen lay out in column A to its corresponding name in column write the correct letter only.COLUMN A 1.2.3.4.5.COLUMN BA. L-shaped itchen B. G-shaped Kitchen C. U-shaped Kitchen D. Corridor /Galley Kitchen E. Island Kitchen
Answer:
1.c-U-shaped Kitchen
2.a-L-shaped itchen
3.b-G-shaped Kitchen
4.e-Island Kitchen
5.d-Corridor /Galley Kitchen
Explanation:
sana makatulong
26. Give example of F O O D S A F E T Yin kitchenanswer this!!
Answer:
The core messages of the Five Keys to Safer Food are: (1) keep clean; (2) separate raw and cooked; (3) cook thoroughly; (4) keep food at safe temperatures; and (5) use safe water and raw materials.
Answer:
Wash your hands with warm water and soap before preparing foods and after handling raw meat, poultry, fish, or egg products. Keep raw meats and their juices away from other foods in the refrigerator and on countertops. Never wash raw chicken. Washing raw meat and poultry can spread germs around the kitchen.
Explanation:
(:
27. list down at least 5 kitchen utensils found in your kichen.draw or cut down pictures of other kichen untensils found in your kichen or that are familiar to you
Answer:
Spoon, spork, plate, knife, burner
Answer:
knife,fork,spoon,spatula,measuring spoons
Explanation:
:)
28. 12.1 s: List 10 kitchen utensils used in food preservation found in your ho Kitchen Utensils
Answer:
• spoon and fork
• knife
• mixing bowl
• ladle
• plate
• Tongs
• Tupperware
• wooden spoon
• Zester
• colander
HEART it if it helps. :)
29. II Give five examples of katchen devices and identify the use or function of each. Kitchen Device Use/Function
Answer:
1. RICE COOKER------ Can cooked an rice
2.MICROWAVE------Heating a food
3.FOOD PROCESSOR------Chopping a dozen indgredients before you can start cooking
4.DISHWASHER-----To clean and sanitize your dishes
5.HANDBLENDER-------Its as easy as immersing the head of the hand blender.
30. Activities // ACTIVITY 1.1. Identify at least 5 Kitchen tools and paraphernalia in your kitchen and puts checkmark in the column where does it belong. Picture of Kitchen Tools and equipment Holding tool Cutting tool Measuring 1 2 3 4 S
holding tool
- ball cutter
- cooks fork
- straight spatula
- sandwich scrapper
- rubber spatula
cutting tool
- french knife
- zester
- paring knife
- waffle cutter
- spiral cutter
measuring tool
- measuring cup
- measuring spoon
- scale
- timer
- meat thermometer
i hope makatulong godbless!!
