This document provides information on common materials and utensils found in kitchens. It discusses the properties and uses of materials like aluminum, stainless steel, glass, cast iron, ceramic, teflon and plastics. It also lists and describes over 30 common kitchen utensils and their purposes, such as knives, measuring cups and spoons, spatulas, ladles, whisks, can openers, graters, serving spoons and tongs, colanders, cutting boards, garlic presses and more. The document provides details on the characteristics and applications of various kitchen equipment, tools and utensils.
Q4_WEEK 1 -PREPARE AND COOK MEAT - PERFORM MISE EN PLACE.pptxMarissaCollado1
This lesson is intended for Grade 10 and Cookery 11 and 12 learners for Quarter 4 - Prepare and Cook meat. Enjoy and feel free to browse this presentation!
Cookery 7/8 Lesson 2: Maintenance of Tools and EquipmentBenandro Palor
This Lesson Includes:
* Types of Cleaning Agent for Cleaning and Sanitizing Equipment and Utensils
* Steps in the Cleaning Process
* Methods for the Final Sanitization
* How to Clean and Store Cooking Tools and Equipment
* Steps to an Orderly Kitchen
Q4_WEEK 1 -PREPARE AND COOK MEAT - PERFORM MISE EN PLACE.pptxMarissaCollado1
This lesson is intended for Grade 10 and Cookery 11 and 12 learners for Quarter 4 - Prepare and Cook meat. Enjoy and feel free to browse this presentation!
Cookery 7/8 Lesson 2: Maintenance of Tools and EquipmentBenandro Palor
This Lesson Includes:
* Types of Cleaning Agent for Cleaning and Sanitizing Equipment and Utensils
* Steps in the Cleaning Process
* Methods for the Final Sanitization
* How to Clean and Store Cooking Tools and Equipment
* Steps to an Orderly Kitchen
Cookery 9 Lesson 1: Cleaning and Maintaining Kitchen Tools, Equipment and Pre...Benandro Palor
LEARNING OUTCOMES:
* Identify the equipment and utensils that may require cleaning and sanitizing
* Value the importance of cleaning and sanitizing equipment and utensils
* Clean and sanitize kitchen tools and equipment
This Lesson includes:
* Cleaning and Sanitizing Kitchen Tools and Equipment
* Types of Chemicals Used in Cleaning and Sanitizing Tools and Equipment
* Sanitizing
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.
Cookery 9 Lesson 1: Cleaning and Maintaining Kitchen Tools, Equipment and Pre...Benandro Palor
LEARNING OUTCOMES:
* Identify the equipment and utensils that may require cleaning and sanitizing
* Value the importance of cleaning and sanitizing equipment and utensils
* Clean and sanitize kitchen tools and equipment
This Lesson includes:
* Cleaning and Sanitizing Kitchen Tools and Equipment
* Types of Chemicals Used in Cleaning and Sanitizing Tools and Equipment
* Sanitizing
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.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
10. 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
11. 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
12. 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,
14. 4. CAST IRON
It is sturdy,
but must be
kept seasoned
to avoid rust.
15. 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
16. 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
17. 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.
22. 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
23. CANS, BOTTLES , CARTOONS
OPENER.
It is used to open a
food tin preferably
with a smooth
operation , and
comfortable grip
and turning knob.
30. FUNNELS
It is used to fill
jars, made of
various sizes of
stainless steel ,
aluminum, or of
plastic.
31. GARLIC PRESS
It is specifically
designed for the
purpose of pulping
garlic for cooking.
32. GRATERS
It is used to
grate, shred ,
slice and
separate foods
such as carrots,
cabbage and
cheese.
33. HANDY POULTRY AND ROASTING
TOOLS
Makes it easier
to lift a hot
roasted turkey
from the
roaster to the
serving platter,
without it
falling apart.
34. 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,
35. 7. KITCHEN SHEARS
Are practical for
opening food
packages, cutting
tape or string to
package foods or
simply remove
labels or tags from
items.
36. Are among the most
important items
found in any
kitchen, since
consistently good
cooking depends
upon accurate
measurements.
MEASURING CUPS, SPOONS
37. Scales are used to weigh
materials of bigger
volumes. It must be
handled carefully.
38. 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.
39. 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.
40. 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.
41. POTATO MASHER
Used for mashing
cooked potatoes ,
turnips, carrots or
other soft cooked
vegetables.
42. ROTARY EGG BEATER
Used for beating small
amount of eggs and
batter. It should be
made up of
stainless steel, and
gear driven for ease
in rotating.
43. SCRAPER
It is a rubber
silicone tools to
blend or scrape the
food from the bowl;
metal, silicone or
plastic egg turners
or flippers.
45. SERVING SPOONS
A utensil consisting
of a small, shallow
bowl on a handle,
used in preparing ,
serving or eating
food.
46. SERVING TONGS
It enables you to more
easily grab and
transfer larger food
items, poultry or
meat portions to a
serving platter.
47. 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.
53. FRUIT AND SALAD KNIFE
Used to prepare
salad greens,
vegetables and
fruits.
54. SPATULA
Used to level off
ingredients
when
measuring and
to spread
frostings and
sandwich
fillings.
55. CITRUS KNIFE
Used to section
citrus fruits.
The blade has
two-sided,
serrated edge
56. PARING KNIFE
Used to core, peel,
and section fruits
and vegetables.
Blades are short,
concave with hollow
ground.
57. 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.
58. TEMPERATURE SCALES
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.
59. 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.
60. VEGETABLE PEELER
Used to scrape
vegetables. The
best ones are
made of stainless
steel with sharp
double blade that
swivels.
61. WHISKS FOR BLENDING , MIXING
Used for whipping
eggs or batter, and
for blending
gravies, sauces, and
soups.
62. WOODEN SPOON
Are useful for
creaming,
stirring and
mixing. They
should be made
of hard wood.