Kitchen utensils and equipment are made from various materials, each with advantages and disadvantages. Common materials include aluminum, stainless steel, glass, cast iron, ceramic, teflon, plastic, and rubber. Key tools include knives, measuring cups/spoons, pots/pans, can openers, colanders, cutting boards, and various serving and cooking utensils. Larger appliances include refrigerators, microwaves, blenders, and auxiliary equipment used in commercial kitchens. Proper materials and tools are essential for efficient and safe food preparation.
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 7/8 Lesson 1: Basic Kitchen Tools and EquipmentBenandro Palor
CONTENT STANDARD
* Identify kitchen tools and equipment based on their uses
* Use kitchen tools and equipment in accordance to their function
* Kitchen Tools
* Types of Kitchen Knives
* Kitchen Equipment
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
1. The document discusses various types of baking equipment used in commercial bakeries and pastry shops including various pans for baking cakes, muffins, breads and more.
2. It describes different types of ovens used for baking such as deck ovens, rack ovens, mechanical ovens, and convection ovens.
3. The document also lists other baking tools and equipment used in commercial bakeries like measuring cups and spoons, mixing bowls, spatulas, whisks, and more.
Budget of work in tle 9 cookery - by Melanie M. AlidoMelanie Alido
The document outlines the budget of work for Cookery in the TLE 9 course at Mabini National High School over four quarters. It details the weekly topics, learning competencies, and assessments for each quarter, covering concepts like personal entrepreneurial competencies, kitchen sanitation, preparing appetizers, salads, sandwiches, and desserts. Students will be evaluated through formative and summative assessments including tests, demonstrations, projects and practical preparations. The goal is for students to demonstrate knowledge and skills in cookery.
LESSON 1 Clean, Sanitize and Store Kitchen Tools and.pptxCbaJrmsuKatipunan
This document provides instructions for cleaning, sanitizing, and storing kitchen tools and equipment. It discusses recognizing items that need to be cleaned, identifying appropriate cleaning chemicals, and properly preparing cleaning agents. Key steps include cleaning with soap and water, sanitizing with bleach or vinegar, and allowing items to air dry before storage. Proper cleaning and sanitizing of kitchen surfaces is important for food safety.
CLEANING AND SANITIZING KITCHEN TOOLS AND EQUIPMENTYanYan Palangue
This document provides instructions for cleaning and caring for various kitchen tools and equipment. It discusses sharpening and drying knives, washing cutting boards, removing stains from cutting boards, sanitizing cutting boards with bleach or vinegar, storing cutting boards vertically, soaking and washing baking tools and pans, and air drying and storing baking tools.
Kitchen tools, equipment and paraphernaliaIan Villapania
This document provides an overview of various kitchen tools, equipment, and paraphernalia. It lists and sometimes images common kitchen utensils such as pots, pans, knives, serving utensils, as well as small appliances. The document emphasizes that kitchen tools come in different materials and each is designed for specific tasks, and that cooks should be familiar with the various equipment and what they are used for.
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 7/8 Lesson 1: Basic Kitchen Tools and EquipmentBenandro Palor
CONTENT STANDARD
* Identify kitchen tools and equipment based on their uses
* Use kitchen tools and equipment in accordance to their function
* Kitchen Tools
* Types of Kitchen Knives
* Kitchen Equipment
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
1. The document discusses various types of baking equipment used in commercial bakeries and pastry shops including various pans for baking cakes, muffins, breads and more.
2. It describes different types of ovens used for baking such as deck ovens, rack ovens, mechanical ovens, and convection ovens.
3. The document also lists other baking tools and equipment used in commercial bakeries like measuring cups and spoons, mixing bowls, spatulas, whisks, and more.
Budget of work in tle 9 cookery - by Melanie M. AlidoMelanie Alido
The document outlines the budget of work for Cookery in the TLE 9 course at Mabini National High School over four quarters. It details the weekly topics, learning competencies, and assessments for each quarter, covering concepts like personal entrepreneurial competencies, kitchen sanitation, preparing appetizers, salads, sandwiches, and desserts. Students will be evaluated through formative and summative assessments including tests, demonstrations, projects and practical preparations. The goal is for students to demonstrate knowledge and skills in cookery.
LESSON 1 Clean, Sanitize and Store Kitchen Tools and.pptxCbaJrmsuKatipunan
This document provides instructions for cleaning, sanitizing, and storing kitchen tools and equipment. It discusses recognizing items that need to be cleaned, identifying appropriate cleaning chemicals, and properly preparing cleaning agents. Key steps include cleaning with soap and water, sanitizing with bleach or vinegar, and allowing items to air dry before storage. Proper cleaning and sanitizing of kitchen surfaces is important for food safety.
CLEANING AND SANITIZING KITCHEN TOOLS AND EQUIPMENTYanYan Palangue
This document provides instructions for cleaning and caring for various kitchen tools and equipment. It discusses sharpening and drying knives, washing cutting boards, removing stains from cutting boards, sanitizing cutting boards with bleach or vinegar, storing cutting boards vertically, soaking and washing baking tools and pans, and air drying and storing baking tools.
Kitchen tools, equipment and paraphernaliaIan Villapania
This document provides an overview of various kitchen tools, equipment, and paraphernalia. It lists and sometimes images common kitchen utensils such as pots, pans, knives, serving utensils, as well as small appliances. The document emphasizes that kitchen tools come in different materials and each is designed for specific tasks, and that cooks should be familiar with the various equipment and what they are used for.
This document provides information on preparing vegetable dishes, including principles for cooking vegetables, classifications of vegetables, thawing frozen vegetables, and selecting and storing vegetables. It discusses cooking vegetables in small amounts of liquid for short times, cutting them in large pieces, and cooking them just before serving. Various vegetable types like roots, tubers, seeds and pods, cabbage family, and leafy greens are described. Methods for thawing frozen vegetables include cooking from frozen, microwaving, and defrosting in cold water. Market forms and storage of vegetables are also covered.
The document discusses tools, equipment, utensils, and instruments used in food processing. It provides examples of various measuring devices, cutting implements, salting equipment, and smoking equipment used in processing fish. It emphasizes the importance of regularly inspecting equipment to check for defects and determine if parts need repair or replacement to ensure safe and efficient food processing.
This document provides guidance on cleaning and maintaining tools and equipment. It discusses different types of cleaning agents that can be used, including abrasive cleaners, acid cleaners, soaps, detergents, and solvent cleaners. The cleaning process involves cleaning, washing, rinsing, and sanitizing items. Common sanitizers include heat, steam, and chemicals like chlorine, iodophors, and quaternary ammonium compounds. Proper storage of cleaned items is also covered to prevent recontamination.
1920-LESSON 4:PERFORMING MENSURATION AND CALCULATIONNym Unknw
This document provides instructions for properly measuring common ingredients used in recipes, including dry ingredients like flour, sugar, and leavening agents as well as liquid ingredients like milk, oil, and water. Guidelines are given for sifting, scooping, and leveling each ingredient using the appropriate measuring tools to ensure accurate measurements. Standard conversions between weight and volume are also included to help calculate recipe amounts.
This document provides information about tools and equipment used in bread and pastry production. It begins with a pre-test to assess knowledge of various baking tools. It then defines and provides images of over 30 different tools used in preparatory work, measuring, mixing, cutting and baking. It also describes three main types of ovens - deck ovens, rack ovens and convection ovens. Finally, it classifies the tools and equipment into categories like ovens, preparatory tools, measuring tools, mixing tools and cutting tools. The purpose is to build knowledge of the various tools needed for quality bread and pastry production.
This document provides information and instructions for a lesson on using and maintaining kitchen tools and equipment. It begins by listing various kitchen tools like graters, measuring cups, wooden spoons, and their purposes. It then discusses common materials used to make tools like aluminum, stainless steel, and glass. The document lists 29 essential cooking utensils and their uses. It also discusses equipment like refrigerators and microwaves. Learners are instructed to identify tools in images and given tasks to demonstrate proper use, cleaning, and storage of tools.
This document discusses kitchen layout and design. It covers two learning outcomes: 1) reading and interpreting kitchen plans, and 2) creating kitchen layouts. It also provides information on the basic kitchen work triangle, identifying the three primary work stations of food storage, preparation/cooking, and clean-up. Finally, it describes the six most common kitchen layout shapes: U-shaped, L-shaped, island, G-shaped, corridor/galley, and single wall/pullman kitchens. Key aspects and benefits of each shape are highlighted.
This document provides instructions for measuring ingredients accurately for baking. It includes definitions of common units of weight and volume like cups, tablespoons, ounces, and pounds. It also lists equivalents between units. The document demonstrates how to properly measure dry and wet ingredients using measuring cups and spoons. It emphasizes the importance of accuracy in measuring for successful baking results. Videos and assessments are provided to help students learn the techniques.
Measuring ingredients accurately is important for recipes to turn out properly. Dry ingredients should be measured by overfilling the measuring cup and leveling it off with a flat utensil. Dry ingredients include flour, which should be fluffed before measuring, and white and brown sugars. Powdered sugar needs to be sifted first. Liquid ingredients like milk and water must be measured on a level surface at eye level to get an accurate reading at the measuring line.
Cooking utensils list that every kitchen needsGLYCEL BELTRAN
This document lists and describes 29 common cooking utensils that are essential for every kitchen. It provides details on what each utensil is used for. The document also includes activities where the reader is asked to match pictures of cooking utensils to their names from the descriptions provided earlier in the document.
TLE - FOOD PROCESSING (salting, curing, smoking)MichaellaApale
The document discusses food processing tools and equipment. It identifies various measuring tools like scales, measuring cups and spoons, and thermometers used to ensure accurate measurements. Cutting equipment includes knives and fillet knives. Other equipment mentioned are smokehouses for curing meat with smoke, can sealers, and freezers and refrigerators for storage. Salting, smoking and curing equipment are also identified. Personal protective equipment like gloves, hair nets, aprons and masks are recommended for sanitary food preparation. The objectives are to identify equipment used in food processing and follow procedures for checking, sanitizing and calibrating equipment.
Store all tools, equipment, and frequently used items in designated and easily accessible locations. Properly store cleaned and sanitized equipment and utensils on clean surfaces and handle them carefully to prevent recontamination before use. Proper stacking and storage of glassware, chinaware, silverware, spices, herbs, condiments, canned goods, equipment, utensils, and other items is important.
Use,Maintenance, and Storage of Kitchen Tools and EquipmentMelvin del Rosario
1. The document discusses various kitchen tools, utensils, and equipment used in food preparation and their purposes.
2. It emphasizes the importance of cleaning and sanitizing tools, utensils, and equipment to prevent bacterial growth and ensure food safety.
3. Various cleaning and sanitizing methods are outlined, including using detergents, solvents, acids, heat treatment, chemicals, and UV radiation.
This document provides an overview of presenting desserts. It discusses the core competencies of presenting dessert, including planning and serving plated desserts and dessert buffets. It outlines the materials, tools, and equipment needed like ovens, baking pans, spatulas, and plates. The document then discusses the art of preparing dessert and the components involved, such as the main item, sauces, crunch components, and garnishes. It explains that the main item should be the focal point and how sauces, crunch, and garnishes complement and contrast the main item. The goals of plated dessert are also summarized as satisfying customers, complementing the venue, and being affordable.
This document provides an introduction to food (fish) processing for an 8th grade technology class. It includes:
1) Descriptions and pictures of various tools, utensils, instruments, and equipment used in food processing like knives, peelers, mixers, refrigerators, smokers, etc.
2) Instructions for selecting the proper tools based on the food processing method and following manufacturers' guidelines for safe operation.
3) Measuring tools are described that are used to measure ingredients like scales, measuring cups and spoons, thermometers, and refractometers.
4) The objectives of the module are to understand entrepreneurship and demonstrate skills in using tools, following food safety procedures, and
Cookery 9 Lesson 2: Tools and Equipment Needed in the Preparation of AppetizerBenandro Palor
This document lists and defines various common kitchen tools used in food preparation. It provides technical terms for parts of fruits like core and pips. Then it defines over 50 different tools including their uses, such as an apple corer is used to remove the core and pips from apples, a baster is used to cover meat in juices or sauce during cooking, a whisk is used to blend or incorporate air into mixtures, and a zester is used to obtain zest from citrus fruits. References for the information are provided at the end.
This document outlines a lesson plan for a Grade 10 Cookery class. The objectives of the lesson are for students to identify different cooking methods for vegetables, recognize suitable vegetable preparations, appreciate food safety when preparing vegetables, and value water conservation. The lesson will introduce students to moist-heat and dry-heat cooking methods through a picture puzzle activity and PowerPoint presentation. Students will then discuss the importance of proper cooking methods and list tools used in making glazed sweet potatoes. The lesson aims to teach students both cooking skills and values like eco-friendliness.
COOKERY 10 Lesson 1:Tools, Utensils and Equipment Needed in Egg PreparationBenandro Palor
LEARNING OUTCOMES:
* Identify tools, utensils, and equipment needed in egg preparation
* Participate in class discussion
* Make a list of tools used in egg preparation
This Lesson includes:
* Types of Tools, Utensils and Equipment Need in Egg Preparation
* Cleaning and Sanitizing Tools and Equipment
* Safety and Hygienic Practices in the Kitchen
Preparing Vegetable Dishes Prepared by Ms. Leody C. Jumao-as
Learning Objectives:
Identify the market forms of vegetables
Prepares and present vegetable recipes with appropriate sauces and accompaniments
Basic Principles in Cooking Vegetables to Maintain Nutrients
Cook vegetables in the smallest liquid possible .
Cook vegetables the shortest amount of time for the desired tenderness.
For vegetables that have a skin, scrub well and cook with the skin on whenever possible.
When vegetables are cut, use a sharp knife and cut in the largest pieces that are desirable for the recipe.
Follow the recipe or directions for cooking a vegetable.
Cook vegetables just in time for serving on the line.
Basic Principles of Cooking Vegetables Meet Quality Standards
Green Vegetables
- When a green vegetable is cooked, some acid is released in the steam. When steam cannot escape, it condenses to water that has the acid in it. Then it falls back on the food turning it a dull olive-green color. This is why correct cooking and holding of green vegetables is so important to maintain the bright green color.
2. Orange and Yellow Vegetables
- During cooking, orange colored vegetables may become more yellow, but there is a little change. Follow the recipe or directions to avoid overcooking these vegetables because they will become mushy in appearance and in texture.
. Cook vegetables for good flavor typical of the vegetables.
- The flavor of the vegetable is affected by the way it is cooked and by the seasonings added to it.
4. Serve vegetables at the right temperature.
- By cooking vegetables just in time for serving, they do not have to be held long and will have better quality as well as maintain their temperature.
Classifications of Vegetables
Parts of a plant
Flavor
Colors
Nutrients in Vegetables
Vitamin A
Vitamin C
Vitamin B
Minerals
Carbohydrates
Thawing Frozen Vegetables
Set frozen vegetables in the refrigerator for slow, safe thawing that takes several hours or overnight.
Immerse vegetables, encased in plastic wrap or a glass container, in cold water that you change every minutes .
Microwave the vegetables which have been removed from their packaging, and process them on defrost about 30 percent powers according to weight
MARKET FORMS OF VEGETABLES
Fresh
Canned
Frozen
Dried
Methods of Cooking Vegetable Dishes
Moist- Heat Methods
Blanching-
Boiling
Braising
Poaching
Steaming
Dry- Heat Method
Broiling
Grilling
Roasting
Sauteing
Stir-frying
Preserving Nutrient of Vegetables
Leave vegetables in big pieces.
Always cover your pot to hold in steam and heat.
Use any leftover cooking water for soups and stews, sauces, or vegetable juices.
Eat fruits and vegetables raw whenever possible in salads and smoothies or as whole fruits and vegetables.
Cook vegetables until crisp.
Use as little water as possible when cooking.
This document provides a list of essential cooking utensils that every kitchen should have. It includes over 30 common utensils such as basters, can openers, colanders, cutting boards, knives, measuring cups and spoons, peelers, spatulas, whisks and more. Each utensil is briefly described along with its general purpose or function in food preparation and cooking.
The document discusses various materials used to make common kitchen utensils and equipment. It describes the advantages and disadvantages of different materials including aluminum, stainless steel, glass, cast iron, ceramic, teflon, plastic and rubber. It provides details on specific tools such as measuring cups and spoons, knives, pots, pans, serving utensils and large appliances like refrigerators. The document aims to educate readers on proper kitchen tools and the characteristics of different materials used in their construction.
WEEK 1-2 USE AND MAINTAIN KITCHEN TOOLS AND EQUIPMENT.pptxKrishaKashmirJose
The document discusses various cleaning equipment and supplies needed to thoroughly clean public areas like hotels, including floor cleaning equipment like vacuums and extractors, floor cleaning tools like mops and squeegees, and other tools like roomboy carts, caddy boxes, scouring pads, and dusting cloths. Proper cleaning requires the right equipment, tools, and supplies to sanitize surfaces and protect occupants from possible disease.
This document provides information on preparing vegetable dishes, including principles for cooking vegetables, classifications of vegetables, thawing frozen vegetables, and selecting and storing vegetables. It discusses cooking vegetables in small amounts of liquid for short times, cutting them in large pieces, and cooking them just before serving. Various vegetable types like roots, tubers, seeds and pods, cabbage family, and leafy greens are described. Methods for thawing frozen vegetables include cooking from frozen, microwaving, and defrosting in cold water. Market forms and storage of vegetables are also covered.
The document discusses tools, equipment, utensils, and instruments used in food processing. It provides examples of various measuring devices, cutting implements, salting equipment, and smoking equipment used in processing fish. It emphasizes the importance of regularly inspecting equipment to check for defects and determine if parts need repair or replacement to ensure safe and efficient food processing.
This document provides guidance on cleaning and maintaining tools and equipment. It discusses different types of cleaning agents that can be used, including abrasive cleaners, acid cleaners, soaps, detergents, and solvent cleaners. The cleaning process involves cleaning, washing, rinsing, and sanitizing items. Common sanitizers include heat, steam, and chemicals like chlorine, iodophors, and quaternary ammonium compounds. Proper storage of cleaned items is also covered to prevent recontamination.
1920-LESSON 4:PERFORMING MENSURATION AND CALCULATIONNym Unknw
This document provides instructions for properly measuring common ingredients used in recipes, including dry ingredients like flour, sugar, and leavening agents as well as liquid ingredients like milk, oil, and water. Guidelines are given for sifting, scooping, and leveling each ingredient using the appropriate measuring tools to ensure accurate measurements. Standard conversions between weight and volume are also included to help calculate recipe amounts.
This document provides information about tools and equipment used in bread and pastry production. It begins with a pre-test to assess knowledge of various baking tools. It then defines and provides images of over 30 different tools used in preparatory work, measuring, mixing, cutting and baking. It also describes three main types of ovens - deck ovens, rack ovens and convection ovens. Finally, it classifies the tools and equipment into categories like ovens, preparatory tools, measuring tools, mixing tools and cutting tools. The purpose is to build knowledge of the various tools needed for quality bread and pastry production.
This document provides information and instructions for a lesson on using and maintaining kitchen tools and equipment. It begins by listing various kitchen tools like graters, measuring cups, wooden spoons, and their purposes. It then discusses common materials used to make tools like aluminum, stainless steel, and glass. The document lists 29 essential cooking utensils and their uses. It also discusses equipment like refrigerators and microwaves. Learners are instructed to identify tools in images and given tasks to demonstrate proper use, cleaning, and storage of tools.
This document discusses kitchen layout and design. It covers two learning outcomes: 1) reading and interpreting kitchen plans, and 2) creating kitchen layouts. It also provides information on the basic kitchen work triangle, identifying the three primary work stations of food storage, preparation/cooking, and clean-up. Finally, it describes the six most common kitchen layout shapes: U-shaped, L-shaped, island, G-shaped, corridor/galley, and single wall/pullman kitchens. Key aspects and benefits of each shape are highlighted.
This document provides instructions for measuring ingredients accurately for baking. It includes definitions of common units of weight and volume like cups, tablespoons, ounces, and pounds. It also lists equivalents between units. The document demonstrates how to properly measure dry and wet ingredients using measuring cups and spoons. It emphasizes the importance of accuracy in measuring for successful baking results. Videos and assessments are provided to help students learn the techniques.
Measuring ingredients accurately is important for recipes to turn out properly. Dry ingredients should be measured by overfilling the measuring cup and leveling it off with a flat utensil. Dry ingredients include flour, which should be fluffed before measuring, and white and brown sugars. Powdered sugar needs to be sifted first. Liquid ingredients like milk and water must be measured on a level surface at eye level to get an accurate reading at the measuring line.
Cooking utensils list that every kitchen needsGLYCEL BELTRAN
This document lists and describes 29 common cooking utensils that are essential for every kitchen. It provides details on what each utensil is used for. The document also includes activities where the reader is asked to match pictures of cooking utensils to their names from the descriptions provided earlier in the document.
TLE - FOOD PROCESSING (salting, curing, smoking)MichaellaApale
The document discusses food processing tools and equipment. It identifies various measuring tools like scales, measuring cups and spoons, and thermometers used to ensure accurate measurements. Cutting equipment includes knives and fillet knives. Other equipment mentioned are smokehouses for curing meat with smoke, can sealers, and freezers and refrigerators for storage. Salting, smoking and curing equipment are also identified. Personal protective equipment like gloves, hair nets, aprons and masks are recommended for sanitary food preparation. The objectives are to identify equipment used in food processing and follow procedures for checking, sanitizing and calibrating equipment.
Store all tools, equipment, and frequently used items in designated and easily accessible locations. Properly store cleaned and sanitized equipment and utensils on clean surfaces and handle them carefully to prevent recontamination before use. Proper stacking and storage of glassware, chinaware, silverware, spices, herbs, condiments, canned goods, equipment, utensils, and other items is important.
Use,Maintenance, and Storage of Kitchen Tools and EquipmentMelvin del Rosario
1. The document discusses various kitchen tools, utensils, and equipment used in food preparation and their purposes.
2. It emphasizes the importance of cleaning and sanitizing tools, utensils, and equipment to prevent bacterial growth and ensure food safety.
3. Various cleaning and sanitizing methods are outlined, including using detergents, solvents, acids, heat treatment, chemicals, and UV radiation.
This document provides an overview of presenting desserts. It discusses the core competencies of presenting dessert, including planning and serving plated desserts and dessert buffets. It outlines the materials, tools, and equipment needed like ovens, baking pans, spatulas, and plates. The document then discusses the art of preparing dessert and the components involved, such as the main item, sauces, crunch components, and garnishes. It explains that the main item should be the focal point and how sauces, crunch, and garnishes complement and contrast the main item. The goals of plated dessert are also summarized as satisfying customers, complementing the venue, and being affordable.
This document provides an introduction to food (fish) processing for an 8th grade technology class. It includes:
1) Descriptions and pictures of various tools, utensils, instruments, and equipment used in food processing like knives, peelers, mixers, refrigerators, smokers, etc.
2) Instructions for selecting the proper tools based on the food processing method and following manufacturers' guidelines for safe operation.
3) Measuring tools are described that are used to measure ingredients like scales, measuring cups and spoons, thermometers, and refractometers.
4) The objectives of the module are to understand entrepreneurship and demonstrate skills in using tools, following food safety procedures, and
Cookery 9 Lesson 2: Tools and Equipment Needed in the Preparation of AppetizerBenandro Palor
This document lists and defines various common kitchen tools used in food preparation. It provides technical terms for parts of fruits like core and pips. Then it defines over 50 different tools including their uses, such as an apple corer is used to remove the core and pips from apples, a baster is used to cover meat in juices or sauce during cooking, a whisk is used to blend or incorporate air into mixtures, and a zester is used to obtain zest from citrus fruits. References for the information are provided at the end.
This document outlines a lesson plan for a Grade 10 Cookery class. The objectives of the lesson are for students to identify different cooking methods for vegetables, recognize suitable vegetable preparations, appreciate food safety when preparing vegetables, and value water conservation. The lesson will introduce students to moist-heat and dry-heat cooking methods through a picture puzzle activity and PowerPoint presentation. Students will then discuss the importance of proper cooking methods and list tools used in making glazed sweet potatoes. The lesson aims to teach students both cooking skills and values like eco-friendliness.
COOKERY 10 Lesson 1:Tools, Utensils and Equipment Needed in Egg PreparationBenandro Palor
LEARNING OUTCOMES:
* Identify tools, utensils, and equipment needed in egg preparation
* Participate in class discussion
* Make a list of tools used in egg preparation
This Lesson includes:
* Types of Tools, Utensils and Equipment Need in Egg Preparation
* Cleaning and Sanitizing Tools and Equipment
* Safety and Hygienic Practices in the Kitchen
Preparing Vegetable Dishes Prepared by Ms. Leody C. Jumao-as
Learning Objectives:
Identify the market forms of vegetables
Prepares and present vegetable recipes with appropriate sauces and accompaniments
Basic Principles in Cooking Vegetables to Maintain Nutrients
Cook vegetables in the smallest liquid possible .
Cook vegetables the shortest amount of time for the desired tenderness.
For vegetables that have a skin, scrub well and cook with the skin on whenever possible.
When vegetables are cut, use a sharp knife and cut in the largest pieces that are desirable for the recipe.
Follow the recipe or directions for cooking a vegetable.
Cook vegetables just in time for serving on the line.
Basic Principles of Cooking Vegetables Meet Quality Standards
Green Vegetables
- When a green vegetable is cooked, some acid is released in the steam. When steam cannot escape, it condenses to water that has the acid in it. Then it falls back on the food turning it a dull olive-green color. This is why correct cooking and holding of green vegetables is so important to maintain the bright green color.
2. Orange and Yellow Vegetables
- During cooking, orange colored vegetables may become more yellow, but there is a little change. Follow the recipe or directions to avoid overcooking these vegetables because they will become mushy in appearance and in texture.
. Cook vegetables for good flavor typical of the vegetables.
- The flavor of the vegetable is affected by the way it is cooked and by the seasonings added to it.
4. Serve vegetables at the right temperature.
- By cooking vegetables just in time for serving, they do not have to be held long and will have better quality as well as maintain their temperature.
Classifications of Vegetables
Parts of a plant
Flavor
Colors
Nutrients in Vegetables
Vitamin A
Vitamin C
Vitamin B
Minerals
Carbohydrates
Thawing Frozen Vegetables
Set frozen vegetables in the refrigerator for slow, safe thawing that takes several hours or overnight.
Immerse vegetables, encased in plastic wrap or a glass container, in cold water that you change every minutes .
Microwave the vegetables which have been removed from their packaging, and process them on defrost about 30 percent powers according to weight
MARKET FORMS OF VEGETABLES
Fresh
Canned
Frozen
Dried
Methods of Cooking Vegetable Dishes
Moist- Heat Methods
Blanching-
Boiling
Braising
Poaching
Steaming
Dry- Heat Method
Broiling
Grilling
Roasting
Sauteing
Stir-frying
Preserving Nutrient of Vegetables
Leave vegetables in big pieces.
Always cover your pot to hold in steam and heat.
Use any leftover cooking water for soups and stews, sauces, or vegetable juices.
Eat fruits and vegetables raw whenever possible in salads and smoothies or as whole fruits and vegetables.
Cook vegetables until crisp.
Use as little water as possible when cooking.
This document provides a list of essential cooking utensils that every kitchen should have. It includes over 30 common utensils such as basters, can openers, colanders, cutting boards, knives, measuring cups and spoons, peelers, spatulas, whisks and more. Each utensil is briefly described along with its general purpose or function in food preparation and cooking.
The document discusses various materials used to make common kitchen utensils and equipment. It describes the advantages and disadvantages of different materials including aluminum, stainless steel, glass, cast iron, ceramic, teflon, plastic and rubber. It provides details on specific tools such as measuring cups and spoons, knives, pots, pans, serving utensils and large appliances like refrigerators. The document aims to educate readers on proper kitchen tools and the characteristics of different materials used in their construction.
WEEK 1-2 USE AND MAINTAIN KITCHEN TOOLS AND EQUIPMENT.pptxKrishaKashmirJose
The document discusses various cleaning equipment and supplies needed to thoroughly clean public areas like hotels, including floor cleaning equipment like vacuums and extractors, floor cleaning tools like mops and squeegees, and other tools like roomboy carts, caddy boxes, scouring pads, and dusting cloths. Proper cleaning requires the right equipment, tools, and supplies to sanitize surfaces and protect occupants from possible disease.
This document provides a list and descriptions of common cooking materials, kitchen utensils, equipment, tools, and ingredients. It discusses the properties and appropriate uses of materials like aluminum, stainless steel, glass, and cast iron. It also describes various tools for cooking, baking, chopping, mixing, serving food, and measuring ingredients. Major kitchen appliances like refrigerators, ovens, and microwaves are also outlined. The document aims to inform readers about the standard kitchen items and their functions.
The document discusses materials used for cooking equipment and tools used in the kitchen. It describes that aluminum is a popular and affordable material but stainless steel is most commonly used for tools. Glass is suitable for baking but not cooking on the surface. Cast iron is durable but needs oiling to prevent rusting. Ceramic and heat-proof glass are used for baking dishes. Common kitchen tools include basters, can openers, colanders, dredgers, garlic presses, graters, shears, spoons, knives, peelers and more. Blenders and ovens are also mentioned as important appliances.
This document provides information about kitchen tools, equipment, and materials. It discusses common materials used such as aluminum, stainless steel, glass, cast iron, and teflon. It then describes various tools for cooking, serving, and food preparation including cans/bottles openers, colanders, cutting boards, funnels, garlic presses, graters, kitchen shears, potato mashers, rotary egg beaters, scrapers, serving spoons/tongs, spatulas, spoons, whisks, and wooden spoons. Measuring tools like cups, scales, and scoops are also outlined. The document concludes by listing major kitchen equipment like refrigerators, ovens, microwaves,
The document discusses various kitchen tools, equipment, and materials used in cooking. It describes the different materials that tools can be made of such as aluminum, stainless steel, cast iron, glass, plastic, and others. It then lists and provides details on specific tools including measuring cups and spoons, funnels, wooden spoons, can openers, colanders, cutting boards, dredgers, double boilers, flippers, kitchen shears, garlic presses, graters, knives, basters, pasta spoons, potato mashers, egg beaters, scrapers, serving spoons, tongs, soup ladles, thermometers, forks, vegetable peelers, whisks, refrigerators, free
This document provides definitions of common kitchen terms and describes materials commonly used to make kitchen utensils and equipment. It discusses terms like sanitizing, parts per million, and infestation. It describes popular materials for tools like aluminum, stainless steel, glass, cast iron, and teflon. It then lists and describes 25 common cooking utensils that every kitchen needs, including various knives, measuring cups/spoons, serving spoons, pots/pans, and tools for baking, grating, mixing, and more.
Materials of Kitchen utensil and Equipment Commonly Found in the Kitchen documents the various tools, utensils, equipment, and their purposes commonly found in kitchens. It discusses the materials that kitchen tools are made from including aluminum, stainless steel, cast iron, glass, teflon, plastic, and hard rubber. It then provides details on specific kitchen tools like colanders, cutting boards, funnels, garlic presses, graters, kitchen shears, measuring cups and spoons, potato mashers, rotary egg beaters, scrapers, serving spoons, ladles, kinds of knives, thermometers, whisks, and more. The document serves as a comprehensive reference for the assorted
This document discusses various kitchen tools and equipment used in food preparation and cooking. It describes common tools like knives, pots, pans, utensils and appliances and the materials they are made from. Key points covered include the advantages of different materials like stainless steel, advantages of tools like cast iron pans and their proper use. Equipment is distinguished from utensils as larger powered appliances. A wide range of essential tools and their functions are outlined.
Kitchen utensils and equipment are made from various materials like aluminum, stainless steel, glass, cast iron, ceramic, plastic, and rubber. Common kitchen tools include knives, measuring cups and spoons, pots and pans, can openers, peelers, graters, whisks, spatulas, serving spoons, colanders, cutting boards, and ladles. Cooks need the proper utensils and equipment made from durable materials like stainless steel to safely prepare meals and conduct various cooking methods.
COOKERY 7 WEEK 1- MATERIALS FOR KITCHEN TOOLS TOOLS AND UTENSILS.pdfLynetteMedina1
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.
Aluminum is the most popular and affordable cookware material, though stainless steel is more durable but also more expensive. Glass and ceramic conduct heat slowly and evenly, making them suitable for baking. Teflon coatings help prevent foods from sticking to pans. Cutting boards and utensils come in various durable materials like wood, plastic, and steel. Proper equipment makes meal preparation easier through tasks like chopping, mixing, straining, and serving foods.
Kitchen utensils and equipment are made from various materials like aluminum, stainless steel, glass, cast iron, ceramic, teflon, plastic and rubber. Common utensils include can openers, colanders, cutting boards, dredgers, double boilers, funnels, garlic presses, graters, knives, ladles, measuring cups and spoons, pasta spoons, potato mashers, scrapers, serving spoons, spatulas, whisks and wooden spoons. These tools are essential for cooking and come in different styles suited to preparing, serving and storing various food items.
This document provides a list of 45 common kitchen tools and utensils that every kitchen needs, along with their uses. It also discusses different materials used to make kitchen tools, including aluminum, stainless steel, glass, cast iron, ceramic, teflon, plastic, and wood. The document aims to help students identify, classify, and understand the importance of using appropriate kitchen tools and equipment for cooking. Key tools discussed include knives, measuring cups/spoons, pots/pans, spatulas, peelers, can openers, colanders, serving spoons, and various utensils for tasks like mixing, blending, and food preparation. Equipment like ranges, ovens, refrigerators, blenders and mic
This document provides information on cleaning and maintaining kitchen tools, equipment, and premises. It discusses the importance of cleanliness to avoid food contamination and describes how to properly clean, sanitize, and store various kitchen tools and equipment made from materials like stainless steel, glass, aluminum, and cast iron. It also outlines various common kitchen tools used for cutting, mixing, serving, and measuring ingredients. Finally, it mentions important kitchen appliances like refrigerators, ovens, blenders, and microwave ovens.
This document provides information about materials commonly used for kitchen utensils and lists essential cooking utensils. It discusses aluminum, stainless steel, glass, cast iron, ceramic, teflon, and plastic as materials. The document then lists and describes over 30 common cooking utensils including knives, pots, pans, measuring cups/spoons, can openers, peelers, blenders, and more. It also discusses larger kitchen equipment like refrigerators and ovens. The last sections cover proper cleaning and sanitizing of utensils and surfaces as well as advantages and disadvantages of different sanitizing chemicals.
This document provides a list of various kitchen tools and equipment that are essential for cooking. It describes over 40 different items including basters, can openers, colanders, cutting boards, dredgers, double boilers, funnels, garlic presses, graters, measuring cups and spoons, peelers, serving spoons, whisks, and wooden spoons. It also lists large appliances and equipment like refrigerators, freezers, microwave ovens, and blenders. The tools are used for a variety of tasks from opening cans and bottles to slicing, grating, mixing, blending, and serving foods.
This document lists and describes various tools and appliances used for cooking and baking desserts. It includes measuring cups and spoons, mixing bowls, can openers, cutting boards, knives such as paring knives and citrus knives, shears, scrapers, spoons, thermometers, peelers, whisks, wooden spoons, baking pans, refrigerators, freezers, and ranges. These tools are necessary for preparing, cooking, and baking a variety of desserts.
This document provides information on cleaning, sanitizing, and storing kitchen tools and equipment. It lists various cooking materials and utensils commonly found in kitchens such as aluminum, stainless steel, glass, and cast iron. It also describes different types of knives, measuring tools, appliances like refrigerators and ovens, and blenders. Further, it discusses chemicals used for cleaning like detergents, solvents, acids, and ammonia. Finally, it outlines the steps for washing dishes which include scraping, stacking, washing with detergent and hot water, rinsing, and allowing dishes to air dry.
Similar to Cookery 8 -Week 1 kitchen tools, equipment, paraphernalia (20)
How to Build a Module in Odoo 17 Using the Scaffold MethodCeline George
Odoo provides an option for creating a module by using a single line command. By using this command the user can make a whole structure of a module. It is very easy for a beginner to make a module. There is no need to make each file manually. This slide will show how to create a module using the scaffold method.
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
हिंदी वर्णमाला पीपीटी, hindi alphabet PPT presentation, hindi varnamala PPT, Hindi Varnamala pdf, हिंदी स्वर, हिंदी व्यंजन, sikhiye hindi varnmala, dr. mulla adam ali, hindi language and literature, hindi alphabet with drawing, hindi alphabet pdf, hindi varnamala for childrens, hindi language, hindi varnamala practice for kids, https://www.drmullaadamali.com
Physiology and chemistry of skin and pigmentation, hairs, scalp, lips and nail, Cleansing cream, Lotions, Face powders, Face packs, Lipsticks, Bath products, soaps and baby product,
Preparation and standardization of the following : Tonic, Bleaches, Dentifrices and Mouth washes & Tooth Pastes, Cosmetics for Nails.
বাংলাদেশের অর্থনৈতিক সমীক্ষা ২০২৪ [Bangladesh Economic Review 2024 Bangla.pdf] কম্পিউটার , ট্যাব ও স্মার্ট ফোন ভার্সন সহ সম্পূর্ণ বাংলা ই-বুক বা pdf বই " সুচিপত্র ...বুকমার্ক মেনু 🔖 ও হাইপার লিংক মেনু 📝👆 যুক্ত ..
আমাদের সবার জন্য খুব খুব গুরুত্বপূর্ণ একটি বই ..বিসিএস, ব্যাংক, ইউনিভার্সিটি ভর্তি ও যে কোন প্রতিযোগিতা মূলক পরীক্ষার জন্য এর খুব ইম্পরট্যান্ট একটি বিষয় ...তাছাড়া বাংলাদেশের সাম্প্রতিক যে কোন ডাটা বা তথ্য এই বইতে পাবেন ...
তাই একজন নাগরিক হিসাবে এই তথ্য গুলো আপনার জানা প্রয়োজন ...।
বিসিএস ও ব্যাংক এর লিখিত পরীক্ষা ...+এছাড়া মাধ্যমিক ও উচ্চমাধ্যমিকের স্টুডেন্টদের জন্য অনেক কাজে আসবে ...
How to Add Chatter in the odoo 17 ERP ModuleCeline George
In Odoo, the chatter is like a chat tool that helps you work together on records. You can leave notes and track things, making it easier to talk with your team and partners. Inside chatter, all communication history, activity, and changes will be displayed.
Thinking of getting a dog? Be aware that breeds like Pit Bulls, Rottweilers, and German Shepherds can be loyal and dangerous. Proper training and socialization are crucial to preventing aggressive behaviors. Ensure safety by understanding their needs and always supervising interactions. Stay safe, and enjoy your furry friends!
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
International FDP on Fundamentals of Research in Social Sciences
at Integral University, Lucknow, 06.06.2024
By Dr. Vinod Kumar Kanvaria
Introduction to AI for Nonprofits with Tapp NetworkTechSoup
Dive into the world of AI! Experts Jon Hill and Tareq Monaur will guide you through AI's role in enhancing nonprofit websites and basic marketing strategies, making it easy to understand and apply.
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
-------------------------------------------------------------------------------
Find out more about ISO training and certification services
Training: ISO/IEC 27001 Information Security Management System - EN | PECB
ISO/IEC 42001 Artificial Intelligence Management System - EN | PECB
General Data Protection Regulation (GDPR) - Training Courses - EN | PECB
Webinars: https://pecb.com/webinars
Article: https://pecb.com/article
-------------------------------------------------------------------------------
For more information about PECB:
Website: https://pecb.com/
LinkedIn: https://www.linkedin.com/company/pecb/
Facebook: https://www.facebook.com/PECBInternational/
Slideshare: http://www.slideshare.net/PECBCERTIFICATION
3. Materials of Kitchen utensils and
equipment commonly found in the kitchen
Any cook should be familiar with the correct utensils, devices and
equipment in the kitchen. It is important to consider several things and
not only the price when buying them. The job of cooking requires
specific tools, utensils, and equipment for proper and efficient
preparation of food. Each piece has been designed to accomplish a
specific job in the kitchen.
The tools, utensils and equipment are made of different materials,
each having certain advantages and disadvantages. The following lists
are materials of kitchen utensils and equipment commonly found in the
kitchen.
4. Aluminum
is the best for all-around use. It is the
most popular, lightweight, attractive
and less expensive. It requires care to
keep it shiny and clean. Much more, it
gives even heat distribution no matter
what heat temperature you have. It is
available in sheet or cast aluminum.
Since it is a soft metal, the lighter
gauges will dent and scratch easily,
making the utensil unusable.
Aluminum turns dark when used with
alkalis, such as potatoes, beets, carrots
and other vegetables. Acid vegetables
like tomatoes will brighten it.
5. Stainless Steel
• the 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.
Choose those with copper,
aluminum or laminated steel
bottoms to spread heat and
keep the pot from getting heat
dark spots. Stainless steel
utensils maybe bought in many
gauges from light to heavy.
6. Glass
• good for baking
but not practical
on top or surface
cooking. Great
care is needed to
make sure for
long shelf life.
7. Cast Iron
sturdy but must be
kept seasoned to
avoid rust. Salad oil
with no salt or
shortening can be rub
inside and out and
dry.
8. Ceramic and Heat-proof Glass
• is used especially for baking
dishes, casseroles, and
measuring cups. Glass and
ceramic conduct the heat
slowly and evenly. Many of
these baking dishes are
decorated and can go from
stove or even to the dining
table.
9. Teflon
• a special coating applied to the
inside of some aluminum or
steel pots and pans. It helps
food from not sticking to the
pan. It is easier to wash and
clean, however, take care not to
scratch the Teflon coating with
sharp instrument such as knife
or fork. Use wooden or plastic
spatula to turn or mix food
inside.
10. Plastic and Hard Rubber
are used for cutting and
chopping boards, table tops,
bowls, trays, garbage pails
and canisters. They are
much less dulling to knives
than metal and more
sanitary than wood. Plastic
are greatly durable and
cheap but may not last long.
11.
12. Baster & Baster Brush
• handy for returning some of the meat
or poultry juices from the pan, back to
the food. Basting brushes can be used
for the same purpose, but they are
also convenient for buttering the tops
of breads and baked goods after they
come out of the oven.
sometimes called a baster, is a tube
attached to a rubber bulb used to suck
up and squirt cooking liquid from a pan
onto roasting meat turkeyor poultry,
thus moistening it.
13. Cans, bottles, cartons opener
use to open a food
tin, preferably with a
smooth operation,
and comfortable grip
and turning knob.
23. Handy Poultry & Roasting
Tools
make it easier to
lift a hot roasted
turkey from the
roaster to the
serving platter,
without it falling
apart.
24. Kitchen Shears
are practical for opening
food packages, cutting tape
or string to package foods or
simply to remove labels or
tags from items. Other
cutting tools such as box
cutters are just as handy,
especially for opening
packages.
25. Potato Masher
•used for mashing
cooked potatoes,
turnips, carrots or
other soft cooked
vegetables.
26. Scraper
• a rubber or
silicone tools to
blend or scrape the
food from the
bowl; metal,
silicone or plastic
egg turners or
flippers.
27. Spatula
• used to level off
ingredients when
measuring and to
spread frostings and
sandwich fillings.
28. Vegetable Peeler
used to scrape
vegetables such as
carrots and potatoes
and to peel fruits.
The best ones are
made of stainless
steel with sharp
double blade that
swivels
29.
30. 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, to
carving a roast or turkey.
31.
32. used to section raw
meat, poultry, and fish. It
can be used as a cleaver
to separate small joint or
to cut bones. Butcher
knives are made with
heavy blade with a saber
or flat grind.
33. used to chop, dice,
or mince food.
Heavy knives have
saber or flat grind.
37. • used to section
citrus fruits. The
blade has a two-
sided, serrated
edge.
38. •used to core, peel,
section fruits and
vegetables. Blades
are short, concave
with hollow ground.
39.
40. Measuring Cups, Spoons are among the most important
items found in any kitchen, since consistently good cooking
depends upon accurate measurements. Measuring tools
should be standardized. Measuring cups and spoons are also
in the home kitchen. Scales are used to weigh materials of
bigger volumes. These are delicate and precision
instruments that must be handled carefully and are more
dependable in terms of accuracy.
41. Measuring Cup for Dry Ingredients
is used to measure solids and dry
ingredients such as flour, fat and
sugar. It is commonly made of
aluminum or stainless material.
Sizes range from 1, ½, ¾, and ¼
(nested cups) to one gallon. There
are cups made of plastic and come
in different colors, but could only
be used for cold ingredients. They
could warp, causing inaccurate
measure.
42. Measuring Cup for
Liquid Ingredients
• commonly made up of heat-
proof glass and transparent so
that liquid can be seen.
Quantity of measure of liquid
ingredient is different in a dry
measuring cup
44. Scoop or Dippers
• used to measure serving of soft
foods such as fillings, ice cream,
and mashed potato.
45. Measuring Spoons
come in variety of
sizes, shapes,
materials and colors.
These are used to
measure smaller
quantities of
ingredients called
for in the recipe like:
1 tablespoon of
butter or ¼
teaspoon of salt.
46. Household Scales
are used to weigh
large quantity of
ingredients in kilos,
commonly in rice,
flour, sugar, legumes
or vegetables and
meat up to 25
pounds.
47. Temperature
Scales
• used to measure heat intensity.
Different thermometers are used
for different purposes in food
preparation – for meat, candy or
deep-fat frying. Other small
thermometers are hanged or
stand in ovens or refrigerators to
check the accuracy of the
equipment’s thermostat.
48.
49. Rotary Egg Beater
• used for beating small amount
of eggs or batter. The beaters
should be made up of stainless
steel, and gear driven for ease in
rotating.
50. Whisks for Blending and Mixing
• used for whipping eggs or
batter, and for blending
gravies, sauces, and
soups. The beaters are
made of looped steel
piano wires which are
twisted together to form
the handle.
51. Wooden
Spoons
• continued to be kitchen
essentials because of
their usefulness for
creaming, stirring and
mixing. They should be
made of hard wood.
52.
53. Pasta Spoon or
Server
• used to transfer a little or much
cooked pasta to a waiting plate,
without mess. Pasta spoons are
best used with spaghetti-style or
other long pasta noodles; you
can use a large slotted serving
spoon for short pastas.
54. Seafood Serving Tools
make the task of cleaning seafood
and removing the shell much
easier. For cooking seafood,
utensils will vary depending on
what you are cooking.
56. Serving Tongs
enables you to more easily grab
and transfer larger food items,
poultry or meat portions to a
serving platter, to a hot skillet or
deep fryer, or to a plate. It gives
you a better grip and the longer
the tongs, the better especially
when used with a deep fryer, a
large stock pot or at the barbecue.
57. Soup Ladle
used for serving soup or stews,
but can also be used for gravy,
dessert sauces or other foods. A
soup ladle also works well to
remove or skim off fat from soups
and stews.
58. Spoons
are solid, slotted or
perforated. 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.
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 and with
heat-proof handle.
60. 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.
61. Refrigerator and Freezers
are necessary in preventing bacterial
infections from foods. Most
refrigerators have special
compartment for meat, fruits and
vegetables to keep the moisture
content of each type of food. Butter
compartment holds butter
separately to prevent food odors
from spoiling its flavor. Basically,
refrigerator or freezer is an insulated
box, equipped with refrigeration unit
and a control to maintain the proper
inside temperature for food storage.
62. Auxiliary
Equipment
like griddles, tilting skillets,
broilers/grills, steamers, coffee
makers, deep-fat fryers, wok,
crockery, cutting equipment (meat
slicer, food choppers, grinders)
mixer and bowls, pots and pans
are utilized most commonly in big
food establishments, some with
specialized uses and some are
optional.
63. 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 coked or heated
quickly in microwave
ovens.