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Use and Maintain Kitchen Tools and Equipment

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It was taken from the module of grade 7 and 8 as part of the exploratory courses being offered by the DepEd. I'm hoping that this would be a great help on your part, most especially when students need to see those kitchen tools in just simply form in pictures.

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Use and Maintain Kitchen Tools and Equipment

  1. 1. MATERIALS OFKITCHENUTENSILS AND EQUIPMENTCOMMONLYFOUND IN THE KITCHEN.
  2. 2. A cook should be familiar with the correct utensils, devices and equipment in the kitchen. Job of cooking requires specific tools , utensils and equipment for proper and
  3. 3. 1. ALUMINUM • Best for all around use Most popular, attractive and lightweight and less expensive. It gives heat distribution no matter what heat temperature . • It turns dark when used with alkalis. • it is commonly found in
  4. 4. 2. STAINLESS STEEL • It is the most popular use d for tools and equipment, but it is more expensive. • Easier to clean and shine. • It maybe bought in many gauges,
  5. 5. 3. GLASS *good for baking but not practical on top surface cooking.
  6. 6. 4. CAST IRON It is sturdy, but must be kept seasoned to avoid rust.
  7. 7. CERAMIC AND HEAT-PROOF GLASS used especially for baking dishes , casseroles or measuring cups. • It conduct heat slowly and evenly. • Many of these baking dishes are decorated and can go from stove or
  8. 8. TEFLON • Is a special coating applied 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 clothing with sharp
  9. 9. PLASTIC AND HARD RUBBER *used for cutting and chopping boards, table tops, bowls , rays and etc. *less dull to knives than metal and more sanitary then wood. * Plastics are greatly durable and cheap but may not last long.
  10. 10. COOKING UTENSILS LIST THAT EVERY KITCHEN NEEDS .
  11. 11. BASTER Is handy for retuning some of the meat or poultry juices from the pan , back to the food. Its brushes can be used for the same purpose, but they are also convenient for buttering the tops of breads and baked goods after
  12. 12. CANS, BOTTLES , CARTOONS OPENER. It is used to open a food tin preferably with a smooth operation , and comfortable grip and turning knob.
  13. 13. COLANDERS -Are also called vegetable strainer . - Clean vegetables - Strain pastas or tin contents
  14. 14. CUTTINGBOARDS -is a wooden or plastic board where meats and vegetables can be cut.
  15. 15. DREDGERS It is used to shake flour, salt and pepper on meat, poultry, and fish.
  16. 16. DOUBLE BOILER used when temperatures must be kept below boiling, such as for egg sauces, puddings, and to keep foods warm without overcooking.
  17. 17. EMERY BOARDS/SHARPENINGSTEEL It is used to sharpen long knives.
  18. 18. FLIPPER It is used for turning hamburgers and other food items.
  19. 19. FUNNELS It is used to fill jars, made of various sizes of stainless steel , aluminum, or of plastic.
  20. 20. GARLIC PRESS It is specifically designed for the purpose of pulping garlic for cooking.
  21. 21. GRATERS It is used to grate, shred , slice and separate foods such as carrots, cabbage and cheese.
  22. 22. HANDY POULTRY AND ROASTINGTOOLS Makes it easier to lift a hot roasted turkey from the roaster to the serving platter, without it falling apart.
  23. 23. KITCHEN KNIVES Often referred to as cook’s or chef’s tools, knives are a must for all types of kitchen tasks, from peeling an onion and slicing carrots,
  24. 24. 7. KITCHEN SHEARS Are practical for opening food packages, cutting tape or string to package foods or simply remove labels or tags from items.
  25. 25. Are among the most important items found in any kitchen, since consistently good cooking depends upon accurate measurements. MEASURING CUPS, SPOONS
  26. 26. Scales are used to weigh materials of bigger volumes. It must be handled carefully.
  27. 27. Commonly used measuring tools in home or commercial kitchens: Measuring cup for dry it can only be used for cold ingredients. Measuring cup for liquid ingredients- made up of heat-proof glass and transparent so that liquid can be seen. Portion Scales-used to weigh serving portions from one ounce to one pound.
  28. 28. Scoops and Dippers- used to measure serving of soft foods, such as fillings, ice cream and mashed potato. Household Scales-used to weigh large quantity of ingredients in kilos , commonly in rice, flour , sugar, legumes or vegetables and meat up to 25 pounds.
  29. 29. PASTA SPOON OR SERVER Is used to transfer a little or much cooked pasta to a waiting plate, without mess. It is best used to long noodles, you can use a large slotted serving spoon for short pastas.
  30. 30. POTATO MASHER Used for mashing cooked potatoes , turnips, carrots or other soft cooked vegetables.
  31. 31. ROTARYEGGBEATER Used for beating small amount of eggs and batter. It should be made up of stainless steel, and gear driven for ease in rotating.
  32. 32. SCRAPER It is a rubber silicone tools to blend or scrape the food from the bowl; metal, silicone or plastic egg turners or flippers.
  33. 33. SEAFOOD SERVING TOOLS It make the task of cleaning seafood and removing the shell much easier.
  34. 34. SERVINGSPOONS A utensil consisting of a small, shallow bowl on a handle, used in preparing , serving or eating food.
  35. 35. SERVINGTONGS It enables you to more easily grab and transfer larger food items, poultry or meat portions to a serving platter.
  36. 36. LADLE Used for serving soup or stews , but can also be used for gravy, dessert sauces or other foods. It also works to remove or skim off fat from soups and stews.
  37. 37. KINDS OF KNIVEs
  38. 38. BUTCHER KNIVES Used to section raw meat, poultry, and fish. It can be used as a cleaver to separate small joints or to cut bones.
  39. 39. FRENCH KNIFE Used to chop, dice, or mince food.
  40. 40. ROAST BEEF SLICER Used to slice roasts, ham , and thick, solid cuts of meats.
  41. 41. BONING KNIFE Used to fillet fish and to remove raw meat from the bone.
  42. 42. FRUIT AND SALAD KNIFE Used to prepare salad greens, vegetables and fruits.
  43. 43. SPATULA Used to level off ingredients when measuring and to spread frostings and sandwich fillings.
  44. 44. CITRUS KNIFE Used to section citrus fruits. The blade has two- sided, serrated edge
  45. 45. PARING KNIFE Used to core, peel, and section fruits and vegetables. Blades are short, concave with hollow ground.
  46. 46. SPOONS Solid, slotted or perforated. It is made of stainless steel or plastic, the solid ones are used to spoon liquids over foods and to lift foods, including the liquid out of the pot.
  47. 47. TEMPERATURESCALES Used to measure heat intensity. Other small thermometers are hanged or or stand iin ovens or refrigerators to check the accuracy of the equipment’s thermostat.
  48. 48. TWO-TINE FORK Used to hold meats while slicing, and to turn solid pieces of meat while browning or cooking . Made of stainless steel with heat-proof handle.
  49. 49. VEGETABLEPEELER Used to scrape vegetables. The best ones are made of stainless steel with sharp double blade that swivels.
  50. 50. WHISKSFOR BLENDING, MIXING Used for whipping eggs or batter, and for blending gravies, sauces, and soups.
  51. 51. WOODEN SPOON Are useful for creaming, stirring and mixing. They should be made of hard wood.

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