Home Economics
Food Safety, Culinary Arts, and Household Management
In This Lesson
Food Safety & Sanitation
Why Food Safety Matters
Proper food handling prevents foodborne illnesses caused by bacteria, viruses, and parasites. Following safety protocols protects consumers and meets health regulations.
The 4 C's of Food Safety
1. Clean
- Wash hands for 20 seconds
- Sanitize surfaces and utensils
- Wash fruits and vegetables
2. Cook
- Use food thermometer
- Poultry: 165°F (74°C)
- Ground meat: 160°F (71°C)
3. Chill
- Refrigerate within 2 hours
- Keep fridge at 40°F (4°C)
- Thaw in refrigerator
4. Cross-Contamination
- Separate raw and cooked
- Use different cutting boards
- Store meat below produce
Temperature Danger Zone
40°F - 140°F (4°C - 60°C) - Bacteria multiply rapidly!
- Hot food: Keep above 140°F (60°C)
- Cold food: Keep below 40°F (4°C)
- Never leave food in danger zone for more than 2 hours
Culinary Arts Basics
Kitchen Organization
A well-organized kitchen follows the work triangle concept: stove, sink, and refrigerator positioned for efficient movement during food preparation.
Basic Cooking Methods
Dry Heat Methods
- Baking - Oven, enclosed heat
- Roasting - Oven, uncovered
- Grilling - Direct heat below
- Sautéing - Quick, little fat
- Frying - Pan or deep
Moist Heat Methods
- Boiling - 212°F (100°C)
- Simmering - Below boiling
- Poaching - Gentle cooking
- Steaming - Steam heat
- Braising - Liquid + covered
Basic Knife Cuts
- Julienne: Thin matchstick strips
- Brunoise: Tiny cubes (1/8 inch)
- Dice: Small, medium, or large cubes
- Mince: Very finely chopped
- Chiffonade: Ribbon-like strips (herbs)
- Batonnet: Thick sticks (French fries)
Kitchen Tools & Equipment
Cutting Tools
Chef's knife, paring knife, bread knife, cutting board
Measuring Tools
Measuring cups, spoons, kitchen scale
Cooking Tools
Pots, pans, spatula, ladle, tongs
Appliances
Stove, oven, microwave, blender
Textile Care & Maintenance
Understanding Care Labels
Care labels provide instructions for washing, drying, ironing, and dry cleaning. Following these symbols extends garment life and prevents damage.
Washing Symbols
- Tub: Machine washable
- Dots: Temperature (more = hotter)
- Hand in tub: Hand wash only
- Crossed tub: Do not wash
- Lines under: Delicate cycle
Drying Symbols
- Square + circle: Tumble dry
- Dots: Heat level
- Line in square: Hang dry
- Curved line: Drip dry
- Crossed: Do not tumble dry
Ironing Symbols
- Iron: Ironing allowed
- 1 dot: Low heat (110°C)
- 2 dots: Medium (150°C)
- 3 dots: High heat (200°C)
- Crossed iron: Do not iron
Bleaching & Dry Clean
- Triangle: Bleach allowed
- Crossed triangle: No bleach
- Circle: Dry clean
- Circle + P/F: Solvent type
- Crossed circle: No dry clean
Fabric Types & Care
- Cotton: Durable, machine wash, iron while damp
- Silk: Delicate, hand wash or dry clean
- Wool: Hand wash cold, lay flat to dry
- Polyester: Machine wash, low heat dry
- Linen: Machine wash, wrinkles easily
Housekeeping Operations
Professional Housekeeping
Housekeeping maintains cleanliness, order, and safety in homes, hotels, and commercial establishments. It's a TESDA-certified skill with NC II qualification.
Cleaning Procedures
- Remove trash and debris
- Dust from high to low
- Clean surfaces (spray, wipe)
- Vacuum or sweep floors
- Mop hard floors
- Sanitize high-touch areas
- Final inspection
Cleaning Agents
- Detergent: General cleaning, removes dirt
- Disinfectant: Kills germs and bacteria
- Degreaser: Removes oil and grease
- Bleach: Whitens, disinfects (dilute!)
- Glass cleaner: Streak-free shine
- Floor polish: Protects, adds shine
Housekeeping Equipment
Manual Tools
Broom, mop, dustpan, brushes, cloths
Powered Equipment
Vacuum, floor polisher, steam cleaner
Safety Items
Gloves, masks, goggles, wet floor signs
Storage
Carts, caddies, spray bottles
Food & Beverage Service
F&B Service Overview
Food and beverage service involves serving food and drinks to customers in restaurants, hotels, and events. TESDA offers NC II certification in this field.
Types of Service
- American (Plated): Food plated in kitchen, served to guest
- English (Family): Food in large dishes, passed around
- French (Cart): Prepared/finished tableside
- Russian (Silver): Served from platters onto plates
- Buffet: Self-service from food stations
Table Setting
Basic cover (single place setting):
- Plate in center
- Forks on left (outside-in by course)
- Knives and spoons on right
- Glasses at top right
- Napkin on plate or left
- Bread plate at top left
Service Sequence
- Greet and seat guests
- Present menu and take drink orders
- Serve beverages
- Take food orders
- Serve appetizers/soup
- Clear and serve main course
- Offer dessert and coffee
- Present bill and process payment
- Thank and bid goodbye
Service Rules
- Serve food from the left, clear from the right
- Serve beverages from the right
- Ladies first, then gentlemen (clockwise)
- Never reach across a guest
- Maintain proper posture and hygiene