herbs and spices

1. SPICES

2. ALLSPICE
• Blended Cinnamon, cloves and
nutmeg

3. ANISE
• Liquor ices flavor

4. ASAFOETIDA
• Garlicky pungent

5. BLACK PEPPER
• Strong, sharp flavor from whole
ripe pepper berry

6. CARAWAY
• Slightly sharp, sweet aromatic

7. CARDAMOM
• Pungent, aromatic seed

8. CAYENNE
• Very hot, red pepper

9. CHILI POWDER
• Hot, peppery blend herbs and
spices

10. CINNAMON
• Sweet, spicy flavor

11. CLOVE
• Pungent, sweet, rich

12. CUMIN
• Strong, lightly bitter, lemon flavor

13. CURRY POWDER
• Generally a blend of spices

14. GINGER
• Pleasant warming aroma, pungent
taste

15. MACE
• Similar to nutmeg, from the same
plant

16. MUSTARD
• Biting, pungent

17. NUTMEG
• Warm, sweet, spicy

18. PAPRIKA
• Sweet, red pepper

19. SAFFRON
• Stigma of Crocus sativus, strong,
slightly bitter

20. TURMERIC
• Aromatic, slightly bitter, pepper like

21. WHITE PEPPER
• Less spicy than black pepper, ripe
pepper with husk removed.

22. HERBS

23. ANISE
• Taste of licorise

24. CHERVIL
• Parsley like leaves

25. CORIANDER
• Kintsay
• The wonder herb

26. CUMIN
• Lemon flavor

27. DILL
• Like caraway, the fernlike leaves of
dill are aromatic and are used to
flavor many foods

28. FENNEL LEAVES
• It is a highly aromatic and flavorful
herb

29. BAY LEAVES
• Extremely pungent and flavorful

30. CELERY LEAVES

31. CELERY ROOTS
• Stronger flavor than leaves

32. CELERY SEEDS

33. CHIVES
• Delicate flavor

34. GARLIC
• Extremely pungent

35. LEEKS
• Milder than onions

36. ONIONS
• Cooking onions first removes much
strong flavor and smell

37. SCALLIONS
• Young onions leaves

38. SHALLOTS
• Resemble garlic in appearance
because the bulb divide into
clusters but the flavor is very mild
and sweets

39. BASIL
• Royal herb

40. MARJORAM
• Pungent herb

41. ROSEMARY
• Very pungent in flavor

42. SPEARMINT AND PEPPERMINT
• Flavor most identified with the
mint flavor
• Peppermint-hairless leaves
• Spearmint- the flowers has separate
clusters

43. THYME
• Ever green herb

44. HORSE RADISH
• Very hot when fresh but gradually
loses its flavor in storage

45. MUSTARD
• May be hot or mild

46. CURLY PARSLEY
• Often used as garnish

47. STRAIGHT PARSLEY
ITALIAN PARSLEY
• Has much stronger flavor than
curly parsley

48. HOT PEPPERS
PIMIENTO
• The flesh of the pimiento is sweet,
succulent, and more aromatic than
that of the red bell pepper.

49. SWEET PEPPERS
BELL PEPPERS
• Combination of tangy taste and
crunchy texture

50. CAPER
• Used as a seasoning or garnish

51. CARAWAY SEED
• Caraway, also known as meridian
fennel, or Persian cumin,

52. SAFFRON
• Comes from the stigma or upper
tip of the crocus flowers. It has
delicate flavor and yellow color

53. SAGE
• Used as culinary herb

54. SESAME SEED
• Toasting brings the nut like flavor

55. SAVORY
• Slightly turpentine taste

56. TARRAGON LEAVES
• Use as an aromatic culinary herbs

57. THANK YOU!!!

58. Cooking Equipment

59. Open Burners
• These is the fastest way to heat and
may be put off after cooking for a
short time

60. Flattop or Hot top burners
• These are burners covered with
steal plate. More cook space
available

61. Induction cook tops
• The equipment does not become
hot itself. It works by magnetically
agitating the molecules in a steal or
iron cookware so that the cookware
becomes hot

62. Ovens
• These are enclosed spaces in which
food is heated usually by hot air or
in some newer kinds of ovens, by
microwaves or infrared radiation.

63. Broilers and Salamanders
• Broilers are also called overhead
broilers as they generates heat from
above and food items are placed on
a grate beneath the heat source.
• Salamanders are small broilers used
primarily for browning or glazing
of tops of some items

64. Grills
• These are used for the same
cooking operations as broilers,
except that heat source is below the
grid that holds the food rather than
above it.

65. Griddles
• These are flat, smooth heated
surfaces on which food is cooked
directly

66. Deep Fryers
• To cook food in hot pot

67. Steam Jacketed Kettles
• Used as stockpots that are heated
not just on the bottom but the side
as well

68. Steam Cookers
• Ideal for cooking vegetables and
many other foods rapidly with a
minimum loss of nutrients and
flavor.

69. Processing Equipment

70. Mixers
• For mixing and processing jobs
both in the bakeshop and in the
kitchen

71. Food Cutter
• Usually called Buffalo Choppers,
with variety of attachments that
makes it versatile tool.

72. Slicers
• It gives you slices of uniform
thickness and is therefore very
useful in producing standardized
portion.

73. Food Processor
• Can perform many different types
of cuts with speed and consistency

74. Blender
• Useful equipment for processing
certain foods, mostly vegetables
and fruits

75. Pots, Pans, Hand tools and small
Equipment

76. Stockpots
• Large pots use for making stocks or
soups.
• The pot is tall and narrow to allow
minimal evaporation while cooking

77. Double Boilers
• Use for cooking foods that require
low temperature such as cream
sauces

78. Saucepots
• Use for general cooking such as in
the preparation of soups, stews and
liquid.

79. Braziers
• Use for slow cooking on top of
range or in the oven

80. Sauce Pan
• Use for sauce preparation

81. Sauté Pans
• Use for sautéing, frying, making
egg dishes etc.

82. Roasting Pans
• Use to roast meat and poultry.

83. Hand Tools and Small Equipment
• Ball cutter
• Use to cut fruits and vegetables
into balls
• Cook’s Fork
• Handling meats and other items
such as when roasting

84. • Spatula or Palette knife
• Use to spread frosting or icing on
cakes
• Offset Spatula
• Has wider blade than that the
spatula

85. • Rubber Spatula
-Long handle which are generally use
to scrape bowls and pans.
• Scrapers
- Used to fold eggs, foams or
whipped creams.

86. • Spoons
- Large stainless steel or non-stick
coated material with handle used to
mix.
• Skimmer
- Perforated disk that is slightly
cupped and with long handle.

87. • Tongs
- Used to pick up and handle foods.
• Wire whisks
- Also called egg beaters, are made
loops of wire with a handle.

88. • Strainers
- Used to separate solid particles of
food from liquid.
• Sieve
- a screen type wire mesh supported
by terreduminum or stainless frame.

89. • Colander
- Perforated bowl larger than the
strainer.
• Food Mill
- Another toll with perforated or
slotted base with a hand turned blade.

90. • Graters
- Handy tool when you need to shred
food such as cheese, lemon rind and
vegetables.
• Pastry Bag
- Cone-shaped cloth or plastic bag
which is used together with a tube or
decorating tips.

91. • Pastry Brush
- Made of either plastic strands held
in a ring of bundle with handle used
to brush items with egg wash glaze
butter.
• Can Opener
- Used for opening cans and some
items.

92. • Ladles
- Also called dippers with a scoop of
different capacities and a long handle
used to serve soups.
• Utility Bowls
- Equally important in kitchen
preparations.

93. • Egg Slicers
- Made of wire cutters suspended in a
receptacle with an egg holder.
• Cheese Slicer
- Usually made of wire whether
straight or corrugated suspended in
plastic or wooden handle.

94. • Pastry Maker
- Hand operated machine used for
thinning and cutting pasta.
• Apple Sorer
- Is knife like implement with curve
blades.

95. • Mortar and Pestle
- Pair of basic tools used for several
manipulations of food such as
grinding.
• Spider
- Tool made of coiled wires that looks
like spider web.

96. • Masher
- An implement used for pureeing
cooked food such as potatoes.
• Ramekins and Soufflé dish
- Made of oven proof china used for
cooking and serving individual soufflé
and cream brulee.

97. • Wooden spoons
- Available in varied sizes and shapes
that are use usually in mixing.
• Mandolin
- multi-way cutter with plain and
serrated blades.

98. Measuring Devices

99. Scales
• Come as balance scale or electronic
and portion scale type.

100. Liquid Measuring Cup
• Also referred to as measuring glass
due to the materials usually used for
the tool which is Pyrex glass.

101. Thermometers
• Essential in determining, setting
and controlling temperatures in the
kitchen.

102. Scoops
• Usually an easy tool to use in both
measuring serving size and shaping
food such as ice creams and
mashed potatoes.

103. Measuring Cups
• Usually in sets consisting of 1 cup,
1/2 , 1/3, ¼ and sometimes even
1/8 cup measure is available. Used
to measure dry and solid
ingredients.

104. Cutlery Tools

105. French Knife or Chef’s Knife
• Used knife in the kitchen for its
versatility in most kitchen cutting,
slicing and chopping.

106. Utility or Salad knife
• It is mostly used in pantry work
and sometimes in carving roast.

107. Paring Knife
• Used to trim and pare vegetables
and fruits.

108. Boning Knife
• Used for boning raw meats and
poultry.

109. Slicer
• Used for slicing cooked meats

110. Serrated Knife
• Used for breads, cakes and similar
items.

111. Butcher’s Knife
• Used for cutting, sectioning and
trimming raw meats.

112. Scimitar or Steak Knife
• Use to cut steaks.

113. Scimitar or Steak Knife
• Used for cutting bony parts of
meat it also use for fine chopping
of vegetables.

114. Oyster Knife
• Used to open oysters.

115. Clam Knife
• Used to open clams.

116. Vegetable Peeler
• Used when peeling vegetables and
fruits.

117. Steel
• Used for truing and maintaining
knife edges.

118. Cutting Boards
• Mostly favored while hard rubber
or plastic boards.

119. Presented by:
Maria Gloria L. Mabini
Ferdilyn M. Mateo
Corina C. Soriano
Rhyzell P. Genetiano
Rizel G. Magaya