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Kitchen tools and equipments

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semester two power point..for HH 206

semester two power point..for HH 206

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  • 1.  There are three types of kitchen tools and equipment which are : - - large equipment - mechanical equipment - utensil
  • 2. Deep Fat FryerUsed to cook in alarge amount of hotfar fryer .Can beeither gas or electricand thermostatically.
  • 3. DishwasherMechanicaldishwasher areavailable to wash,riseand sanitizedishware, glasses, cookware andutensils.
  • 4. Wood BurningOvenA wood fire is builtinside the oven toheat the backchamber.Acombination of highheat and wood adddistinctiveflavour tofood.
  • 5. SalamanderA small overheatprimaraly broilerused to finish or topbrown food
  • 6. Deck OvenTo bake in a largeamount.
  • 7. SlicerTo cut bread,cheeseor fruits in uniformslice
  • 8. MandolineNormally operatesslicer made ofstainless steel withadjustable slicingblades
  • 9. Food ProcessorTo puree’ cookedfood,choppednuts,and emulsitysauces.Special diskscan be added thatslice,shred arjulienne foods.
  • 10. MixerThe u-shaped armhold a metal mixingbowl in place, theselected mixingattachment fits ontothe rotating head.The three commonmixing attachmentare the whip (used forwhipping egg orcream), the paddle(use for generalmixing),and doughhook ( used forbreading bread)
  • 11. China CapTheir conical shapeallows liquid tofilter through smallopening
  • 12. SkimmerUsed to remove foodor impurities fromliquids
  • 13. MeasuringSpoonsMeasure volume insmallest quantities
  • 14. LadlesPortioning liquidssuch as custard andsyrups
  • 15. Chef’s KnifeChopping and slicing