Cookery 7 Power point presentation 1st Quarter Observation

2. Lesson 1
Use and Maintain Kitchen
Tools and Equipment

3. Cookery the practice
or skill of preparing and
cooking food

6. Is a small handheld tool
used for food preparations.

7. EQUIPMENT
are considered a more complicated
tool. They may refer to a small
electrical appliance, such as a
mixer, or a large, expensive, power-
operated appliance such a range or
a refrigerator.

8. DIFFERENT MATERIALS OF KITCHEN TOOLS
AND EQUIPMENT
Aluminum
The most popular, lightweight, attractive
and less expensive material thus considered
best for all-around use.

9. is also a most popular material used
for tools and equipment, but is more
expensive. It is easier to clean and
shine and will not wear out as soon
as aluminum.

10. Glass
is breakable and so great care
is needed to make sure for
long shelf life.

11. is applied as a special coating to
the inside of some
aluminum or steel pots and pans.
It is easier to wash and clean,
however, take care not to scratch
the Teflon coating with sharp
instrument. It helps food from not
sticking to the pan.

12. Plastic and Hard Rubber
are used for cutting and chopping
boards, tabletops, bowls, trays,
garbage pails and canisters. Plastics are
greatly durable and cheap but may not
last long.

13. COMMON
KITCHEN TOOLS
EVERY KITCHEN
MUST HAVE

14. is like a basting brush as it is use to
brush sauces or liquid ingredients to
a food or a food container. Example,
can be brushing barbeque sauce to a
meat or brushing
butter to a pan.

15. Can opener
is used to open a food cans, preferably
with a smooth operation, and
comfortable grip and turning knob.

16. Cutting Boards
are wooden or plastic
board where meats and
vegetables are cut.

17. Emery board/sharpening steel
is used to
sharpen
knives.

18. Flipper
is used for flipping or
turning food items.

19. Funnel
is used to fill narrow
opening containers such
as jars, made of various
sizes of stainless steel,
aluminum, or of plastic.

20. Grater
is used to grate, shred,
slice and separate foods
such as carrots, cabbage
and cheese.

21. Kitchen Knives
are often referred to as
cook's or chef's tool.
These are sharp tools used
to cut vegetables, fruits
and meats.

22. Measuring Cups
are used to measure solids
and dry ingredients.

23. Measuring spoons
are used to measure smaller
quantities of ingredients.

24. are utensils consisting of a
small, shallow bowl on a
handle, used in preparing,
serving, or eating food.

25. Soup Ladle
is used for serving liquid
food such as soup or
stews, but can also dessert
sauces or other foods.

26. is used to drain or
separate liquid from solid
ingredients. Like brine and
oil in canned tuna.

27. Temperature Scale
is often small thermometers are
hanged or stand in ovens to check
the accuracy of the equipment’s
temperature. This is used to measure
heat intensity.

28. Vegetable peeler
is used to scrape vegetables,
such as carrots and potatoes
and to peel fruits.

29. Whisk or beater
is made of looped steel piano wires
which are twisted together to form
the handle. It is used for whipping
eggs or batter, and for blending.

30. Wooden spoon
should be made of hard wood.
It is a kitchen essential because
of their usefulness for used for
creaming, stirring, and mixing.

31. Auxiliary equipment
these are other equipment that makes task
in kitchen easier. Examples are hand mixer,
microwave oven, oven toaster, mixer, coffee
maker, rice cooker, and electric griller.

32. Refrigerator/Freezer
is an insulated box, equipped with
refrigeration unit and a control to
maintain the proper inside temperature
for food storage.

33. Blender
is used to chop, blend, mix,
whip, puree, grate, and
liquefy all kinds of food.

34. Oven Toaster
is common to Filipino household. It
is cheaper than microwave but
almost has the same use in
reheating food.

35. Activities:
Directions: Demonstrate the proper use of 10 kitchen utensils to a
family member who will cook your meal. Show the table below to
him/her the rating sheet as a guide. (take a short video).
Score/Rate
Demonstrated and identified 10 kitchen utensils 100
Demonstrated and identified 8-9 kitchen utensils 95
Demonstrated and identified 6-7 kitchen utensils 90
Demonstrated and identified 4-5 kitchen utensils 85
Demonstrated and identified 3 and below
kitchen utensils 80

36. 1. Performance Task: Draw at least ten (10) kitchen
tools and equipment with their functions on a short bond
paper. One tool/equipment each bond paper; Using the
rubrics below:
Scorecard Points Score
A. Appearance 60%
B.Workmanship
20%
C. Cleanliness
20%
TOTAL 100%

37. On a half sheet of pad paper, answer the following questions briefly.
Identify the following pictures of kitchen tools and equipment according to their classification.