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Kitchen tools

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Materials of kitchen tools, kitchen tools and its function/uses

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Kitchen tools

  1. 1. Materials of Kitchen utensils commonly found in the kitchen
  2. 2. ALUMINUM Is the best for all-around use, it is the most popular, lightweight ,attractive and less expensive STAINLESS STEEL The most popular material used for tools and equipments, but is more expensive. GLASS Good for baking but not practical on top or surface cooking
  3. 3. CAST IRON Sturdy but must be kept to avoid rust. Salad oil with no salt or shortening can be rub inside and out and dry CERAMIC & HEAT-PROOF GLASS Used especially for baking dishes, casseroles, and measuring cups. TEFLON a special coating applied to the inside of some aluminum or steel pots and pans. PLASTIC AND HARD RUBBER For cutting and chopping boards, table tops, bowls, trays, garbage pails and canister.
  4. 4. COOKING UTENSILS LIST THAT EVERY KITCHEN NEEDS
  5. 5. PASTRY BRUSH Used to brush the tops of baked goods with butter, glazes and egg mixtures. Cans, bottles, cartoons opener Used to open a food tin, preferably with a smooth operation, comfortable grip and turning knob COLANDERS used to drain foods that have just been washed or rinsed and to separate foods from their cooking water such as spaghetti or noodles. CUTTING BOARD A wooden or plastic board where meats and vegetables can be cut and protect counter surfaces and the blades of knives. DREDGERS Used to shake flour, salt, and pepper on meat, poultry, and fish. DOUBLE BOILER used when temperature must be kept boiling, such as for eggs, sauces, puddings, and to keep foods warm without over cooking
  6. 6. EMERY BOARD/ SHARPENING STEEL Used to sharpen long knives FLIPPER Used to fill jars, made of various sizes of stainless steel, aluminum or plastic GARLIC PRESS specifically designed for the purpose of pulping garlic for cooking GRATERS Use to grate, shred, slice and separate foods such as carrots, cabbage and cheese HANDY POULTRY AND ROASTING TOOLS Make it easier to lift a hot roasted turkey from the roaster to the serving platter, without it falling apart KITCHEN KNIVES Often referred to s chef’s tools, knives are must for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or turkey
  7. 7. KITCHEN SHEARS Practical for opening food packages, cutting tape or string to package foods or simply to remove labels or tags from items MEASURING CUPS, SPOONS Most important items found in the kitchen, since consistently good cooking depends upon accurate measurements
  8. 8. Measuring tools in the home or in commercial kitchens include the following: Measuring cup for dry ingredients Use to measure solids and dry ingredients, such as flour, fat and sugar. It is commonly made of aluminum or stainless steel. Measuring cup for liquid ingredients Commonly made up of heat-proof glass and transparent so that liquid can be seen. PORTION SCALE used to weigh serving portions from one ounce to one pound.
  9. 9. Scoops or dipper Used to measure serving of soft foods, such as fillings, ice cream and mashed potato Spoons come in variety of sizes, shape, materials and colors Used to measure smaller quantities of ingredients called for in the recipe like: 1 tbsp of butter . HOUSEHOLD SCALE Used to weigh large quantity of ingredients in kilos, commonly in rice, flour, sugar, legumes or vegetables and meat up to 25 pounds.
  10. 10. PASTA SPOON OR SERVER Used to transfer a little or much cooked pasta to a waiting plate, without mess. POTATO MASHER use for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables ROTARY or EGG BEATER Used to beat, whip and blend ingredients. It can work just as well the electric mixer. SCRAPER A rubber or silicone tools to blend or scrape the food from the bowl; metal, or plastic egg turners or flippers SEAFOOD SERVING TOOLS - Make the task of cleaning seafood and removing the shell much easier SERVING SPOONS A utensils consisting of a small, shallow bowl on a handle, used in preparing, serving, or eating food
  11. 11. TONGS Enables you to more easily grab and transfer large food items. SOUP LADLE Used for serving soup or stews, but can also be used for gravy, desert sauces or other foods.
  12. 12. Different kinds of knife BUTCHER KNIFE Used to section raw meat, poultry, and fish. It can be used as a cleaver to separate small joints or to cut bones. FRENCH KNIFE Used to chop, dice, or mince food. Made with heavy blade with a saber or flat grind ROAST BEEF SLICER Used to slice roasts, ham, and thick ,solid cuts of metals. BONING KNIFE Used to fillet fish and to remove raw meat from the bone
  13. 13. FRUIT AND SALAD KNIFE Used to prepare salad greens, vegetables and fruits SPATULA Used to level off ingredients when measuring and to spread frostings and sandwich fillings CITRUS KNIFE Used to section citrus fruits. The blade has two-sided, serrated edge PARING KNIFE Used to core, peel, and section fruits and vegetables. Blades are shorts, concave with hollow ground.
  14. 14. SPOONS solid, slotted, or perforated. Made of stainless steel or plastic, solid ones are used to spoon liquids over foods and to lift foods, including the quid out of the pot TWO-TINE FORKS Used to hold meats while slicing, and turn solid pieces of meat while browning or cooking. PEELER Used to scrape vegetables, such as carrots and potatoes and to peel fruits WHISK Used for whipping eggs or batter, and for blending gravies, sauces and soups WOODEN SPOONS Used for creaming, stirring and mixing. They should be made of hard wood
  15. 15. ROLLING PIN used to flatten dough. They can also be used to crush foods such as nuts, crackers and cookies into crumbs. SAUCEPAN used to cook foods on the stovetop. lifted with one hand. They come in 1, 2 and 3 quart sizes. MUFFIN TIN used to bake muffins, cupcakes and small baked goods. POTS Used to cook foods on the stovetop. and larger than a sauce pans. COOKIES SHEET large flat sheet pans used to bake cookies and other pastries. Cookies bake best on a sheet with NO SIDES.
  16. 16. EQUIPMENT More complicated tools are called equipment. They may refer to a small electrical appliance, such as mixer, or a large, expensive, power- operated appliance such as range or a refrigerator. Equipment like range, ovens, refrigerators (conventional, convention and microwave) are mandatory pieces in the kitchen or in any food establishment.
  17. 17. REFRIGERATOR Are necessary in preventing bacterial infections from food. Most refrigerators have special compartment for meat, fruits and vegetables to keep the moisture content of each type of food. AUXILIARY EQUIPMENT Griddles, tilting skillets, broilers/grills, steamers, coffee makers, deep-fat fryers, wok, crockery, cutting equipment(meat slicer, food choppers, grinders) mixers and bowls, pots and pans are utilized most commonly in big food establishments, some with specialized uses and some are proportional
  18. 18. MICROWAVE OVENS Have greatly increased their use in the food industry. Foods can be prepared ahead of time, frozen or refrigerated during the slack periods, and cooked or heated quickly in microwave ovens BLENDERS Are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food. A blender is a very useful appliance. They vary in the amount of power (voltage/wattage). Others vary and do not do the same jobs.
  19. 19. Activity: Role Playing The class will be divided into 6 groups. Each group will prepare a short skit demonstrating the proper use of kitchen utensils. Al least 15 kitchen utensils. Rubrics: CRITERIA SCORE/ RATE Demonstrated and identified 15 kitchen utensils 95 Demonstrated and identified 14 kitchen utensils 90 Demonstrated and identified 13 kitchen utensils 85 Demonstrated and identified 12 kitchen utensils 80 Demonstrated and identified 11 kitchen utensils 75 Note: Each member should perform well to have additional of 5 pts.
  20. 20. CLEANING AND SANITIZING This procedures must be part of SOP that make up food safety program. Improperly cleaned and sanitized surfaces allow harmful microorganisms to be transferred from one food to other foods.
  21. 21. Cleaning The process of removing food and other types of soil from a surface. Cleaning is done with a cleaning agent that removes food, soil, or other substances. Cleaning agent must be selected because not all cleaning agents can be used on food- contact surfaces. Food-contact surfaces – is the surface of equipment or utensil that food normally comes into contact.
  22. 22. Four Categories Cleaning Agents 1. Detergents – use detergents to routinely wash tableware, surfaces, and equipment. Detergents can penetrate soil quickly and soften. 2. Solvent Cleaners – use periodically on surfaces where grease has burned on. Solvent cleaners are often called degreaser. 3. Acid cleaners – use periodically on mineral deposits and other soils that detergents cannot remove. These cleaners are often used to remove scale in ware washing machine and steam tables.
  23. 23. 4. Abrasive Cleaners – use these cleaners to remove heavy accumulations of soil that are difficult to remove with detergents. Sanitizing It is done using heat, radiation, or chemicals. Heat and chemicals are commonly used as a method for sanitizing. The item to be sanitized must be first washed properly before it can be properly sanitized.
  24. 24. Sanitizing Methods 1. Heat  Steam  Hot water  Hot air 2. Chemicals  Approved sanitizers are chlorine, iodine, and quaternary ammonium. Factors must consider:  Concentration  Temperature  Contact time
  25. 25. Advantages and Disadvantages of Different Chemical Sanitizers
  26. 26. Chemical Contact Time Advantages Disadvantages Chlorine 7 seconds Effective on a wide variety of bacteria; high effective; generally inexpensive. Corrosive, irritating to the skin Iodine 30 seconds Less irritating to the skin Should not be used in water that is at 120F or hotter, and might discolor equipment and surfaces Quaternary Ammonium Compounds 30 seconds Nontoxic, odorless, colorless, noncorrosive, non irritating, stable to heat Slow destruction of some microorganisms; not compatible with some detergents.

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