TLE

• Entrepreneurship - It is a strategic process of innovation and new venture creation. It is both an art and science of converting business ideas into marketable products or services to improve the quality of living.

  Entrepreneur' is derived from the French word "Entreprendre"

  which means to undertake
• Hardworking - his means habitually working diligently for a long period of time. 

  Self-confidence - Entrepreneurs have confidence in their ability and own judgment. They exhibit self-confidence to cope with all the risks of operating their own business.
• Discipline - Successful entrepreneurs always stick to the plan and fight the temptation to do what is unimportant.

  Committed - A good entrepreneur accepts full responsibility for everything in his/her business. He/ She gives full commitment and solid dedication to make the business successful. 
• Ability to accept change - Nothing is permanent but change. Change occurs frequently. When you own a thrive on changes.

  Creative - n entrepreneur should be creative and innovative to stay in the business and to have edge over the other competitors
• Has the initiative - An entrepreneur takes the initiative. You must put yourself in a position where you are responsible for the failure or success of your business. 

  Profit Oriented - An entrepreneur enters the world of business to generate profit for additional income. This shall become the bread and butter for you and your family as well. Therefore, you must see that the business can generate income. 
• Planner - is strategic thinking and setting of goals to achieve objectives by carefully maximizing all the available resources. A good entrepreneur develops and applies step-by-step plans to realize goals. He/She knows that planning is an effective skill only when combines  with action. 

  People's Skills - t is a very important skill to be successful in any kind of business. It refers to effective and efficient communication and relation  to people working in and out of your business. 
• Decision-Making - ccessful entrepreneurs can think quickly and make  wise decisions towards pre-determined set objectives. No one can deny  that the ability to make wise decisions is an important skill that an  entrepreneur should possess. 

  Cleaning - is the complete removal of food soil using appropriate detergent chemicals under recommended conditions. Personnel involved must have a working understanding of the nature of the different types of food soil and the chemistry of its removal 
• Sanitizing is defined as cleaning something to make it free from bacteria or disease-causing elements

  These are cleaning agents, solvents, or any substance used to wash table wares, surfaces, and equipment. Example: soap, soap powders, cleaners, acids, volatile solvents, and abrasives.
• It is commonly referred to as degreasers used on surfaces where grease has burned on. Ovens and grills are examples of areas that need frequent degreasing. These products are alkaline based and are formulated to dissolve grease
• Used periodically in removing mineral deposits and other soils that detergents cannot eliminate such as scale in washing machines and steam tables, lime build up on dishwashing machines and rust on shelving. (Ex: phosphoric acid, nitric acid, etc.) This product varies depending on the specific purpose of the product. 


  These are generally used to remove heavy accumulations of soil that are difficult to remove with detergents, solvents carefully used to avoid damage to the surface
• Chemicals used for cleaning are: ammonia, timsen, dishwashing liquid, chlorine, disinfectants, soap and carbolic acid
• two types of dishwashing techniques: manual dishwashing and mechanical dishwashing

  Mechanical dishwashing relies on a machine to wash, rinse, and sanitize. Dishwashing machines may use hot water or chemical as a sanitizer. 
• surface to be cleaned in the kitchen are: walls, floors, shelves, benches, cooking equipment and appliances, cold storage equipment, and storerooms and cupboards.


  Sanitizers reduce bacteria on a surface by at least 99.9% 
• Disinfectants kill a wider range of microorganisms (than sanitizers),

  Cleaners simply remove dirt, soils, and impurities from surfaces
• Chemical used for cleaning or sanitizing surfaces used in food areas.

  Heat Sanitizer it involves using heat to sanitize surfaces
• 5 methods of heat sanitizing: hot water, steam, dry heat, U.V light, and filtration
• Neutral Detergent - for hand-washing detergents used for glasses, plates, cutlery, serving ware, etc


  All Purpose Cleaner cleaners for floors, stainless steel, and walls
• Disinfectant - to kill bacteria and other micro-organisms. 


  Sanitizers - Detergent and disinfectant to clean and destroy bacteria, such as chlorine-based cleaners, Quaternary ammonium and iodine sanitizers. 
• Degreaser - Product used to clean embedded grime in ovens. 


  Mise' En Place is a French term that means "set in place" that is you have everything ready to cook and in its place. 
• Ball Cutter -  sharp edged scoop for cutting out balls of fruits and vegetables. 


  Rubber spatula - used to scrape off contents of bowls
• Channel knife - small hand tool in making garnishes

  Spatula -  used for manipulating foods like spreading
• Wire Whip - used for mixing thinner liquids


  Zester - used to remove zest or citrus peels in thin strips
• French knife -  for chopping, slicing, and dicing. 


  Paring knife -  used for trimming and paring fruits and vegetables. 
• Butter curler -  used for making butter curls


  Cutting board - board for cutting fruits and vegetables
• Kitchen shear - cutting device for ingredients like scissors.