Kitchen tools and equipments

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semester two power point..for HH 206

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Kitchen tools and equipments

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

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