Kitchen equipment
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The document lists and describes various types of large equipment and small utensils used in a commercial kitchen. It discusses large holding equipment like bain-maries and boiling pans as well as ovens, fryers, and refrigeration units. It also outlines an array of handheld utensils for cooking, mixing, grating, peeling and serving food including woks, pots, pans, ladles, peelers and more. The equipment and utensils are essential tools for food preparation in professional kitchens.
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Kitchen equipment
The document lists and describes various types of large equipment and small utensils used in a commercial kitchen. It discusses large holding equipment like bain-maries and boiling pans as well as ovens, fryers, refrigerators, and other appliances. It also outlines an array of common utensils including pots, pans, strainers, peelers, ladles, and other tools used in food preparation.
Garnishing dishes
The document discusses garnishing in cooking. It defines a garnish as a decorative food item used to enhance presentation. Garnishes should add visual appeal and nutritional value. A variety of tools are described for making different types of garnishes, such as vegetable peelers, butter cutters, and pastry bags. Guidelines recommend garnishes be compatible in flavor and color, and appropriately sized. Examples of common garnishes are provided.
Kitchen eqipment
This presentation discusses different types of kitchen equipment used in commercial kitchens. It is divided into three main sections: categories of kitchen equipment including large equipment like ranges and steamers, mechanical equipment such as peelers and refrigerators, and utensils; specific equipment like ranges, steamers, boilers, tables, sinks, and grills; and concludes with small equipment such as knives, bowls, and ladles. Maintaining and caring for this equipment properly is important due to their expense and role in improving work efficiency.
Equipments for bulk cooking
This document provides a list and brief descriptions of equipment used for bulk cooking. It includes large-scale cooking appliances like brat pans, steam jacket kettles, gas burners, ovens, convection ovens, deep fat fryers, high pressure steamers, as well as smaller appliances for tasks like vegetable washing, citrus juicing, potato and onion peeling, grinding spices, sheeting dough, chilling/freezing food, and grilling sandwiches. Images and websites are provided for additional information on each piece of equipment.
Beverage classification
This document defines and classifies different types of beverages. It discusses how beverages are classified as either alcoholic or non-alcoholic. Alcoholic beverages are further broken down into fermented and distilled categories. Fermented alcoholic beverages include wine and beer, which are made through fermentation of grapes/fruits and grains, respectively. Distilled alcoholic beverages like whiskey, vodka, gin, rum, tequila and brandy are produced through distillation. Non-alcoholic beverages include refreshments like soft drinks, juices and water as well as nourishing drinks like tea and coffee.
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This document lists and describes the principal parts, equipment, tools, and glassware used in bars. It discusses over 50 bar parts including the bar counter, display racks, refrigerators, sinks, boards, and machines. It also outlines over 40 tools such as scoops, spoons, towels, openers, strainers, shakers, and jiggers. Finally, it provides details on various types of glassware including wine glasses, flutes, tumblers, and mugs.
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Kitchen equipment
The document lists and describes various types of large equipment and small utensils used in a commercial kitchen. It discusses large holding equipment like bain-maries and boiling pans as well as ovens, fryers, refrigerators, and other appliances. It also outlines an array of common utensils including pots, pans, strainers, peelers, ladles, and other tools used in food preparation.
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The document discusses garnishing in cooking. It defines a garnish as a decorative food item used to enhance presentation. Garnishes should add visual appeal and nutritional value. A variety of tools are described for making different types of garnishes, such as vegetable peelers, butter cutters, and pastry bags. Guidelines recommend garnishes be compatible in flavor and color, and appropriately sized. Examples of common garnishes are provided.
Kitchen eqipment
This presentation discusses different types of kitchen equipment used in commercial kitchens. It is divided into three main sections: categories of kitchen equipment including large equipment like ranges and steamers, mechanical equipment such as peelers and refrigerators, and utensils; specific equipment like ranges, steamers, boilers, tables, sinks, and grills; and concludes with small equipment such as knives, bowls, and ladles. Maintaining and caring for this equipment properly is important due to their expense and role in improving work efficiency.
Equipments for bulk cooking
This document provides a list and brief descriptions of equipment used for bulk cooking. It includes large-scale cooking appliances like brat pans, steam jacket kettles, gas burners, ovens, convection ovens, deep fat fryers, high pressure steamers, as well as smaller appliances for tasks like vegetable washing, citrus juicing, potato and onion peeling, grinding spices, sheeting dough, chilling/freezing food, and grilling sandwiches. Images and websites are provided for additional information on each piece of equipment.
Beverage classification
This document defines and classifies different types of beverages. It discusses how beverages are classified as either alcoholic or non-alcoholic. Alcoholic beverages are further broken down into fermented and distilled categories. Fermented alcoholic beverages include wine and beer, which are made through fermentation of grapes/fruits and grains, respectively. Distilled alcoholic beverages like whiskey, vodka, gin, rum, tequila and brandy are produced through distillation. Non-alcoholic beverages include refreshments like soft drinks, juices and water as well as nourishing drinks like tea and coffee.
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This document provides information about the role and functions of kitchen stewarding. It discusses that kitchen stewarding, also known as maitre d’, is responsible for cleaning all kitchen equipment and utensils. The key roles include washing dishes, pots, pans and service equipment; maintaining cleanliness in the kitchen and cafeteria; garbage disposal; and replenishing service items. It outlines the organization chart and various tools used, such as manual dishwashing, dish machines, and burnishing and plating machines.
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Cutlery refers to any hand implement used in preparing, serving, and eating food in the Western world and includes knives like cheese knives, cake knives, and fish knives as well as butter knives. Forks include dessert forks while spoons include espresso spoons given with espresso coffee and ice tea spoons. Crockery includes all items of earthenware or chinaware such as plates, cups and saucers, pots, and vases like quarter plates, soup plates, and soup cups.
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The document discusses two types of kitchen equipment: kitchen equipment and kitchen utensils. Kitchen equipment is characterized as being large, permanent fixtures that require specialized installation and are not easily moved. Kitchen utensils are characterized as being small, non-permanent, easily moved, and not requiring specialized installation. The document then provides examples of various types of kitchen equipment and kitchen utensils.
Classification of alcoholic beverages
The document provides an overview of the classification of different types of alcoholic beverages, including fermented beverages like wine, beer, cider, and sake as well as distilled beverages like whiskey, brandy, rum, gin, vodka, and tequila. It discusses the key ingredients and production processes for many popular beverages and includes images to illustrate examples of different styles within categories like varietal wines, fortified wines, and beer.
Forcemeats
This document provides information on forcemeats, which are emulsified meat and fat mixtures used to make items like pâtés, terrines, and sausages. It discusses various forcemeat methods including the straight method using equal parts meat, fat, and a dominant meat; the country-style coarse method using additional binders; and the mousseline method using cream and eggs for a light texture. Key forcemeat ingredients are described such as meats, fats, binders, salts, cures, and flavors. Proper grinding and emulsification techniques are also outlined.
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This is the presentation of Food & beverage for Pass, Merit and Distinction Criteria. Hope You will like it.
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The document provides instructions for proper care, sharpening, sanitizing, storing, and safety practices for knives. It recommends sharpening knives using a whetstone at a 20 degree angle, trueing blades by drawing them along a steel, and sanitizing knives with hot soapy water after each use to prevent cross-contamination. Knives should be stored in slotted holders, kits, custom drawers, or with magnetized bars and not in utensil drawers for safety.
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Beverage 1
Beverages can be alcoholic or non-alcoholic. Non-alcoholic beverages include nourishing, stimulating, and refreshing drinks. Alcoholic beverages are either fermented or distilled. Fermented beverages include wines made from grapes and beers made from barley, while distilled beverages like whiskey, vodka, rum, and brandy are made by distilling grains. Compound beverages like gin, bitters, and liqueurs are flavored alcoholic drinks made through processes like distillation and steeping herbs. Popular brand names of various alcoholic drinks are also listed.
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The document provides a history of alcoholic beverages from ancient times to modern day. It discusses how fermented drinks were some of the earliest beverages created by humans over 8,000 years ago. Many early civilizations incorporated alcoholic drinks into their cultures and religions. Wine production originated from grapes and other fruits, while beer was made from grains like barley. Distilled spirits later concentrated the alcohol of fermented drinks. Throughout history, alcoholic beverages have played important roles as medicines, social lubricants, and staple drinks due to the lack of clean water alternatives. Taverns also emerged as important social gathering places.
Knives
Knives powerpoint presentation in principles of food production.
Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Do not forget to follow me on twitter @joviinthecity Thank you!
Kitchen equipment: www.chefqtrainer.blogspot.com
The document discusses kitchen equipment and utensils. It defines kitchen equipment as large items used in cooking and lists categories such as receiving, storing, preparing, processing, assembling, holding, serving, and cleaning food. Examples of equipment include ovens, grills, slicers, mixers, refrigerators, and stoves. It also defines kitchen utensils as small handheld tools for cooking and lists many types of knives, spatulas, spoons, pans, and other utensils.
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Dokumen tersebut menjelaskan tentang pengertian dan klasifikasi peralatan pengolahan makanan. Peralatan dibagi menjadi peralatan dapur kecil seperti panci dan pisau, serta peralatan besar seperti kompor dan oven. Juga dijelaskan teknik perawatan dan penyimpanan peralatan yang tepat agar tetap bersih dan awet.
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Types of Cheese: www.chefqtrainer.blogspot.com
The document is a blog called ChefQTrainer focused on culinary knowledge and training. It provides links to the blog's website on Blogger, as well as its Facebook page for culinary training, Pinterest page for recipes and food photos, Amazon store for culinary supplies, and SlideShare page for presentations on cooking topics. All of the links are provided to allow access to culinary information and resources related to the ChefQTrainer blog.
Pr preparation of pates galantine 2 contd
The document provides information on the prerequisites, objectives, and key concepts for a chapter on pâtés. It should be understood that pâtés have five basic types, the four elements of construction are forcemeat, internal garnishes, liners/wrappers, and sealers. Key ingredients for forcemeats include various meats and fats, while internal garnishes can include cured meats, nuts, and vegetables. Pâtés require specific equipment for preparation and are stored and presented in various styles, often accompanied by breads, mustards, or pickles.
Kitchen equipment
This document provides descriptions and uses for various kitchen equipment and utensils. It is organized into sections on kitchen tools, kitchen utensils, kitchen equipment, and other kitchen tools. The document describes items such as colanders, spatulas, whisks, measuring cups, pots, pans, knives, peelers, blenders, food processors and more. For each item, it provides details on what it is used for in food preparation and cooking.
Bar equipment
This document lists and describes common bar equipment used in drink preparation and service. It includes blenders, juicers, corkscrews, shakers, bottle openers, wine stoppers, Hawthorne strainers, jiggers, ice buckets, ice scoops, condiment bowls, chopping boards, zesters, tongs, bar spoons, and muddlers. Each tool has a specific use, such as blending smoothies, opening bottles, shaking mixed drinks, measuring pours, storing ice, and preparing garnishes.
Wine presentation.pptx
This document outlines the proper 14-step process for wine service, including presenting the bottle to the host, removing any foil or wax, uncorking the bottle using a corkscrew, presenting the cork for evaluation, wiping the bottle mouth, pouring a taste for the host's approval, serving wine starting with ladies and gentlemen before the host, and finishing pouring with an upward twisting motion to avoid drips before placing the bottle on the host's right side with the label facing him.
Bread and Pastry Dough: www.chefqtrainer.blogspot.com
This document provides information on bakery and pastry knowledge. It discusses various types of bread dough, including the main ingredients in bread and their functions. Specific breads covered include French bread, brioche, bagels, bread sticks, and more. Basic recipes for bread, donuts, brioche and scones are also listed. The document discusses steps for making different types of bread as well as potential bread texture problems. Finally, it covers various types of pastry dough including short crust, sweet crust, choux, and puff pastry. Methods for making short crust pastry, choux pastry and puff pastry are provided.
Salads: www.chefqtrainer.blogspot.com
A salad is a dish consisting of a mixture of small pieces of food, often served cold. Salads can contain vegetables, fruits, cheese, cooked meat, eggs, grains and nuts. There are five main types of salads: appetizer salads which stimulate the appetite; accompaniment salads served with the meal; main course salads which are large enough to serve as a whole meal; separate course salads which cleanse the palate between courses; and dessert salads which are usually sweet. Salads are composed of a base, main ingredients, and garnish, and are dressed with a sauce or salad dressing.
Fish cookery
This document discusses different types of fish and shellfish as well as cuts of fish. It categorizes fish as round fish, flat fish, and shellfish including crustaceans, mollusks, and cephalopods. It describes various cuts of fish including fillets, suprêmes, darnes, goujons, paupiettes, and troncons. Finally, it provides tips for selecting fresh fish and shellfish.
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The document discusses two types of kitchen equipment: kitchen equipment and kitchen utensils. Kitchen equipment is characterized as being large, permanent fixtures that require specialized installation and are not easily moved. Kitchen utensils are characterized as being small, non-permanent, easily moved, and not requiring specialized installation. The document then provides examples of various types of kitchen equipment and kitchen utensils.
Classification of alcoholic beverages
The document provides an overview of the classification of different types of alcoholic beverages, including fermented beverages like wine, beer, cider, and sake as well as distilled beverages like whiskey, brandy, rum, gin, vodka, and tequila. It discusses the key ingredients and production processes for many popular beverages and includes images to illustrate examples of different styles within categories like varietal wines, fortified wines, and beer.
Forcemeats
This document provides information on forcemeats, which are emulsified meat and fat mixtures used to make items like pâtés, terrines, and sausages. It discusses various forcemeat methods including the straight method using equal parts meat, fat, and a dominant meat; the country-style coarse method using additional binders; and the mousseline method using cream and eggs for a light texture. Key forcemeat ingredients are described such as meats, fats, binders, salts, cures, and flavors. Proper grinding and emulsification techniques are also outlined.
Food And Beverage
This is the presentation of Food & beverage for Pass, Merit and Distinction Criteria. Hope You will like it.
Use and care of knives
The document provides instructions for proper care, sharpening, sanitizing, storing, and safety practices for knives. It recommends sharpening knives using a whetstone at a 20 degree angle, trueing blades by drawing them along a steel, and sanitizing knives with hot soapy water after each use to prevent cross-contamination. Knives should be stored in slotted holders, kits, custom drawers, or with magnetized bars and not in utensil drawers for safety.
Scandinavian cuisine
The three main Scandinavian cuisines are Norwegian, Danish, and Swedish. The Norwegian cuisine is characterized by practicality and economy, featuring meat like pork and fish. The Danish cuisine relies heavily on meat and animal fat with few vegetables due to the long winters. The Swedish cuisine also features meat and fish, especially herring, and meals are not elaborate with small amounts of vegetables traditionally used. Berries and dairy products are also commonly used across Scandinavian cuisines. Special equipment is generally not needed to cook Scandinavian dishes which rely on basic techniques, but a coffee grinder and basic kitchen utensils are recommended.
Distillation
Distillation is the process of separating two miscible liquids by using differences in their boiling points. There are two main methods of distillation used to separate alcohol from water after fermentation - pot still distillation and patent/Coffey/continuous still distillation. Pot still distillation uses a copper pot and produces spirit in three parts (head, heart, tail) with the heart being collected for a second distillation. The patent/Coffey/continuous still, patented by Aneas Coffey in 1830, allows for continuous distillation in a single operation.
portion-control
The document discusses portion control in food service establishments. It explains that portion size depends on the type of customer, food quality, and food price. Higher quality food with a fair price will yield more portions. Proper portion control is important to ensure fair portions for customers, control waste, and accurately track food costs. Portion control equipment and methods of monitoring portions are also outlined. The goals of portion control are to satisfy customers, utilize food purchases fully, and maintain standard costs and profits. Poor portion control can lead to unhappy customers, inaccurate food costs, and loss of standards.
Beverage 1
Beverages can be alcoholic or non-alcoholic. Non-alcoholic beverages include nourishing, stimulating, and refreshing drinks. Alcoholic beverages are either fermented or distilled. Fermented beverages include wines made from grapes and beers made from barley, while distilled beverages like whiskey, vodka, rum, and brandy are made by distilling grains. Compound beverages like gin, bitters, and liqueurs are flavored alcoholic drinks made through processes like distillation and steeping herbs. Popular brand names of various alcoholic drinks are also listed.
Western Cuisine
This document provides an overview of cuisines from various Western European countries and regions, as well as some North American cuisines. It lists popular and traditional dishes from places like Austria, Belgium, Denmark, England, France, Germany, Greece, Iceland, Ireland, Italy, the Netherlands, Norway, Portugal, Scotland, Spain, Sweden, Switzerland, Canada, and the United States. The document also briefly mentions some wine regions within Europe and North America.
The beverage industry, yesterday and today
The document provides a history of alcoholic beverages from ancient times to modern day. It discusses how fermented drinks were some of the earliest beverages created by humans over 8,000 years ago. Many early civilizations incorporated alcoholic drinks into their cultures and religions. Wine production originated from grapes and other fruits, while beer was made from grains like barley. Distilled spirits later concentrated the alcohol of fermented drinks. Throughout history, alcoholic beverages have played important roles as medicines, social lubricants, and staple drinks due to the lack of clean water alternatives. Taverns also emerged as important social gathering places.
Knives
Knives powerpoint presentation in principles of food production.
Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Do not forget to follow me on twitter @joviinthecity Thank you!
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Peralatan makanan
Dokumen tersebut menjelaskan tentang pengertian dan klasifikasi peralatan pengolahan makanan. Peralatan dibagi menjadi peralatan dapur kecil seperti panci dan pisau, serta peralatan besar seperti kompor dan oven. Juga dijelaskan teknik perawatan dan penyimpanan peralatan yang tepat agar tetap bersih dan awet.
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This document lists common kitchen tools and equipment including a chopping board, knife, spatula, mortar and pestle, grater, peeler, blender, microwave oven, grill, casserole, and frying pan which are all basic tools needed for preparing and cooking food in the kitchen.
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The document lists and describes various tools, equipment, and utensils needed for preparing desserts and sweets. It discusses 16 different kitchen tools including measuring cups and spoons, mixing bowls, can openers, cutting boards, knives, whisks, spoons, peelers, and baking pans. It also mentions several major kitchen appliances like refrigerators, ranges, mixers, and blenders. The tools are used for a variety of tasks like measuring, mixing, blending, slicing, grating, and baking sweet treats.
Cooking Methods
There are three main methods for cooking food using heat transfer: radiation, conduction, and convection. Radiation transfers heat through electromagnetic waves, conduction transfers heat through direct contact with an object, and convection transfers heat through the circulation of liquids and gases like water and air. Moist heat cooking methods like boiling, poaching, steaming, and stewing use water or stock and are generally more nutrient-retaining than dry heat methods like roasting, grilling, and frying, which use air or fat and can cause more vitamin loss. Proper cooking techniques like using minimal water and preserving cooking liquids can help maximize nutrient retention when cooking foods.
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This document lists and describes various tools, utensils, equipment and instruments commonly used in food processing. It includes tools for preparing ingredients like colanders, ladles and funnels. Cutting tools include knives, shears and peelers. Measuring tools include cups, spoons, refractometers, salinometers and scales. Cooking equipment includes burners, ranges, pressure cookers and blenders. Sealing equipment includes can sealers and impulse sealers. The document provides procedures for calibrating measuring devices and instruments like refractometers and scales. It also lists steps for cleaning and sanitizing equipment, tools and utensils.
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This document discusses three common methods for food preservation: canning, freezing, and drying. Canning involves heating food in sealed jars to kill microorganisms through water-bath or pressure canning methods. Freezing preserves food by quickly freezing it at zero degrees to stop spoilage. Drying removes moisture from food through methods like using an electric dehydrator or sun drying while keeping the temperature high enough to dry but not cook the food.
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This document discusses kitchen tools and equipment used in commercial food service facilities. It describes the different areas of the food flow process - receiving, storage, preparation, cooking, holding and service. For each area, it lists and explains the common tools and appliances. These include scales, thermometers and dollies for receiving; refrigerators, freezers and shelves for storage; work tables, slicers and mixers for preparation; various ovens, grills and fryers for cooking; and steam tables and bain-maries for holding food at safe temperatures before service.
Tools, equipment and paraphernalia in caregiving
This document describes various kitchen appliances and tools, including an air pot, blender, cutting board, electric knife, electric can opener, food processor, tongs, ladle, and microwave oven. It provides brief definitions of each item and its common uses in food preparation and cooking.
2.0 kitchen apparatus and equipment identification
This document provides an overview of various types of cooking equipment, processing equipment, holding and storage equipment, pots, pans and containers, measuring devices, and knives used in commercial foodservice operations. It describes equipment types such as ovens, cooktops, fryers, steamers, mixers, slicers, food processors, scales, pots, pans and various knives. For each type of equipment, specific models or features are outlined.
Tools and equipment for the kitchen
Cooking tools and equipment are essential for preparing high-quality meals and drinks. When properly maintained and used, kitchen equipment will serve you well, but improper use can lead to unnecessary costs from repairs or inefficient energy use. The document then lists and defines various small tools, hand tools, measuring equipment, sieves/strainers, pans/pots/molds used in cooking.
Gr 8 Commercial cooking
The document lists and describes various types of kitchen tools and equipment used for commercial cooking. It discusses different pots and pans like frying pans, sauce pans, and stock pots. It also outlines tools for cutting, mixing, and food preparation such as knives, peelers, graters, whisks, and various types of mixers. The document provides information on additional appliances like microwaves, refrigerators, blenders, food processors, and gas ranges used in commercial kitchen settings.
Preparation_and_Serving_of_Food
The document discusses proper food preparation techniques and maintaining kitchen hygiene. It provides guidelines for writing recipes with accurate ingredient measurements and cooking instructions. Various cooking methods are described like boiling, frying, baking, etc. along with their appropriate temperatures. The importance of using proper equipment and fresh ingredients is emphasized. Finally, tips are given for adopting carefulness in cooking like minimizing vitamin loss, avoiding cross-contamination, and keeping a clean kitchen.
Home Food Preservation Fsep V2 Ppt97
Home food preservation techniques like canning, freezing, and root cellaring allow people to preserve locally grown foods. Canning uses heat processing and can preserve both high-acid and low-acid foods, though low-acid foods require a pressure canner to reach higher temperatures needed to kill botulism bacteria. Freezing is easy and preserves nutrients; it involves blanching vegetables and using an antioxidant for fruits before fast freezing and storage at 0°F. Home preservation can be more economical than buying frozen or canned foods, and allows people to enjoy seasonal, local foods year-round.
Lesson 3 Kitchen tools and Equipment.pptx
The document summarizes kitchen tools and equipment used in different areas of food flow - receiving, storage, preparation, cooking, and holding. In the receiving area, scales, thermometers, and dollies are used to check supplies. The storage area utilizes refrigerators, freezers, shelves, and containers. Preparation equipment includes slicers, grinders, mixers, processors, and can openers. Cooking is done using ranges, ovens, grills, and specialized equipment. Holding keeps food warm using steam tables, bain-maries, and cabinets. Cleaning practices are also outlined for various tools and areas.
TLE 7/8 Cooking (equipment, cleaning equipment).pptx
This document lists and describes common kitchen equipment and appliances as well as cleaning equipment used in kitchens. It discusses refrigerators/freezers, blenders, microwave ovens, griddles, tilting skillets, broilers/grills, steamers, coffee makers, deep-fat fryers, woks, meat slicers, food choppers, grinders, mixers and bowls, pots and pans. For cleaning equipment, it mentions dishwashers, vacuum cleaners, floor polishers, hydro vacuum cleaners, and carpet sweepers. It concludes with a short quiz reviewing some of the listed items.
TLE 7/8 Cooking (equipment, cleaning equipment).pptx
This document lists and describes common kitchen equipment and appliances as well as cleaning equipment used in kitchens. It discusses refrigerators/freezers, blenders, microwave ovens, griddles, tilting skillets, broilers/grills, steamers, coffee makers, deep-fat fryers, woks, meat slicers, food choppers, grinders, mixers and bowls, pots and pans. For cleaning equipment, it mentions dishwashers, vacuum cleaners, floor polishers, hydro vacuum cleaners, and carpet sweepers. It concludes with a short quiz reviewing some of the listed items.
kitchen-essentials-to-send.pptx
Knives and various small handheld culinary tools are described. The document discusses different types of knives as well as tools used for tasks like coring, peeling, mixing, stirring, slicing, and straining foods. It also covers pots, pans, and larger kitchen appliances used for cooking, baking, and food preparation. A wide variety of equipment is outlined, ranging from basic knives and utensils to more specialized tools.
Use and maintain kitchen tools and equipment
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.
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2.0 kitchen apparatus and equipment identification
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L1 Classification-of-Kitchen-Tools-and-Equipment.pptx
TLE 7/8 Cooking (equipment, cleaning equipment).pptx
TLE 7/8 Cooking (equipment, cleaning equipment).pptx
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TLE 7/8 Cooking (equipment, cleaning equipment).pptx
More from Prajwol Manandhar
garde manger
Garde manger refers to the area of a kitchen where cold foods are prepared and stored. It is responsible for preparing foods like salads, appetizers, and cold cuts. The garde manger prepares cold dishes, checks food quality and storage, and oversees food presentation. Some of the key functions of the garde manger include preparing cold appetizers and dishes, ensuring proper food storage and portion control, and maintaining quality standards. Charcuterie items prepared in the garde manger include sausages, bacon, hams, pates, terrines, and items cured with aspic jelly.
Icing and frosting
Icing or frosting is used to cover or decorate baked goods like cakes and cookies. It is made of sugar with a liquid such as water or milk, and often contains ingredients like butter, cream cheese or flavorings. Common types of icing include buttercream, whipped cream, royal icing, cream cheese frosting, and fondant. Buttercream is soft and spreadable, whipped cream is light and fluffy, royal icing is white and hardens, cream cheese frosting is creamy and rich, while fondant can be molded and sculpted. Icing can be tinted with food coloring and decorated with sprinkles or other toppings.
About eggs
Eggs are a highly nutritious and versatile ingredient used in many dishes both savory and sweet. They provide texture, structure, flavor and moisture. An egg is made up of protein, fat, and other nutrients in both its yolk and white. Eggs can bind ingredients, add leavening to baked goods, emulsify mixtures like mayonnaise, and clarify liquids. They come in various sizes and should be stored in the refrigerator and used on a first-in, first-out basis to maintain freshness. Common cooking methods for eggs include hard boiling, frying, poaching, scrambling, and making omelets.
Pasta
This document provides information about pasta. It discusses that pasta originated from ancient China and spread to other parts of Asia and Europe. While the exact origin is unknown, pasta is now strongly associated with Italian cuisine. It notes that pasta is typically made from durum wheat which gives it a high gluten content and shelf stability. The document discusses different types of pasta like dried pasta, fresh pasta, stuffed pasta, and different shapes. It provides tips for cooking pasta al dente and pairing it with sauces.
Nepalese cuisine
Nepalese cuisine is diverse due to Nepal's varied geography and ethnic groups. The cuisine incorporates influences from Indian and Tibetan traditions. Common dishes include dal (lentil soup), bhat (rice), and tarkari (curried vegetables). Ingredients include rice, lentils, vegetables, and occasionally meat or fish. Preparation methods include currying, stir-frying, and fermenting or drying foods. Dishes vary regionally, such as Newari cuisine which features buffalo meat. Nepalese food emphasizes balance, subtle flavors, and local ingredients prepared with care despite simple methods.
Indian cuisine
Indian cuisine is one of the most diverse in the world, varying widely by region due to differences in climate, culture and ingredients used. The staples include rice, wheat, and a variety of lentils and pulses. Cooking techniques involve shallow or deep frying, and use of spices including chili pepper, turmeric, cumin, coriander and garlic. Regional cuisines such as North Indian, Eastern, Southern, and Western Indian each have distinct cooking styles and favorite dishes influenced by their history and geography. Indian cuisine has also influenced international cuisines through trade and migration.
Fish
This document provides information on different types of fish and shellfish. It discusses how fish and shellfish are classified based on their habitat, physical shape, flesh type, and cuts. It also describes common cooking methods for seafood like grilling, broiling, sauteing, poaching, roasting, and frying. Finally, it discusses methods of preserving fish like freezing, salting, drying, smoking, pickling and discusses offal and fish cuts.
Condiments
Condiments are foods that are added to other foods to enhance flavor. They include sauces, spices, and pickled or preserved foods. Common condiments include ketchup, mustard, barbecue sauce, honey, hot sauce, jam, jelly, mayonnaise, vinegar, relish, soy sauce, and Worcestershire sauce. Condiments can be used during or after cooking to complement flavors in many global cuisines. They serve purposes like improving appearance, adding nutrition, accommodating low-fat diets, and making food preparation easier and quicker.
Cake
This document provides an overview of cakes and their classification. It discusses classical and contemporary cakes as well as ingredients used in cake making such as eggs, sugar, flour, baking powder, and fat. It also describes steps for combining ingredients and forming air cells. Cakes are classified based on their mixture, such as fruit cakes, butter cakes, and cheese cakes. Cakes are also classified based on occasion, such as birthday cakes, high-tea cakes, and wedding cakes which traditionally have multiple tiers with symbolic meaning.
Bread and dough
Bread is made through a process of mixing ingredients like flour, water, yeast, salt and sometimes milk or eggs. The ingredients are mixed together into a dough which is then allowed to rise through fermentation, as the yeast converts sugars into gases that aerate the dough. The risen dough is shaped and a final proofing allows it to rise further before baking. Understanding the roles of each ingredient and managing the fermentation process properly through steps like knocking back the dough is important to produce bread with the desired texture and structure.
Aeration
This document discusses different methods of aeration used in baking. It describes physical aeration through whisking or beating ingredients like eggs. Biological aeration uses yeast, a living microorganism, to ferment sugars into carbon dioxide gas. Chemical leaveners like baking powder are also discussed, which release gas through chemical reactions with moisture and heat. Too much of a raising agent can cause over-aeration and result in a collapsed or heavy final product.
Milk, cream, yoghurt and cheese
This document provides an overview of milk, cream, yogurt, and cheese. It discusses the nutritional value of milk and different types of milk like whole, skimmed, evaporated, condensed, and dried milk. It also describes the processes of pasteurization, homogenization, sterilization, and ultra-heat treatment used to treat milk. The document defines cream and lists common types. It then summarizes how yogurt is made and its health benefits. Finally, it outlines the cheese-making process and provides examples of soft, semi-hard, and hard cheeses as well as uses, storage, and nutritional value of cheese.
Soup AND ITS CLASSIFICATION
This document provides an overview of soups, including their classification. It discusses that soup can be thin or thick and served hot or cold. Soups contain ingredients like vegetables, meat, seafood or grains. The document outlines considerations for making the perfect soup, such as using flavorful stock and moderate seasoning. It then classifies soups into three main categories: thin soups like consommé and broth, thick soups thickened with sauces, starches or cream like cream soup, pureed soup and velouté, and international soups from specific places like French onion soup.
Equipments used in bread making
The document lists various pieces of equipment used during the bread making process including a siever, proving cabinet, bread tins, dough mixer, dough scrapper, pastry brush, weighing scale, dough dividers, ovens, marble table, cooling rack, and dough sheeter.
Fundamentals to kitchen
This document discusses various types of commercial kitchens and their key sections and layout. It describes the typical brigade structure for a large hotel kitchen, with executive chefs and sous chefs overseeing specialized chefs and apprentices. Optimal kitchen design principles are outlined, including having a rectangular shape, east-facing ventilation, and storage areas near cooking equipment. Proper food safety, sanitation, and knife handling techniques are also reviewed.
Offals
This document discusses various types of animal offal used for food, including tripe, sweetbreads, liver, kidney, heart, brains, tongue, and tail. It explains that offal is the edible parts of an animal's carcass obtained from the slaughterhouse, where they are cleaned. While offal can be prepared in various ways like braising, grilling, or frying, it is described as a nutritious, inexpensive source of protein and iron. Specific cooking methods are mentioned for different offal cuts like boiling tongue, stewing tripe, and braising or pot roasting heart.
Furred games and feathered games
This document discusses furred and feathered game. It defines game as the flesh of wild animals hunted for food. Furred game includes animals with fur like deer and rabbits. Feathered game are wild birds with feathers, such as quail, pheasants, and partridge. All game should be hung in a cool, dry place before cooking to tenderize the meat and develop flavor. The quality of game meat depends on factors like the animal's age, diet, time of year killed, and how it was handled after being killed.
Beef and veal
Beef is meat from domestic cattle over 8 months old, while veal is meat from calves under 8 months old. The quality of beef and veal can be determined by factors like color, marbling, and fat content. Both should be stored at cold temperatures, with large cuts hung and small cuts on trays to prevent lying in blood.
Pork and pork based products
This document provides information about pork and pork products. It discusses that pork comes from domestic pigs less than a year old, and contains more fat than other meats. It is widely consumed globally except where prohibited. Pork is used in many dishes from breakfast to dinner, and can be cooked, smoked, cured or salted. Various cuts of pork have different cooking methods and culinary uses. The document also provides details on storing pork, and making bacon and ham from pork cuts through curing, salting, smoking and drying processes.
About lamb and mutton
This document discusses lamb and mutton. It defines lamb as meat from young sheep less than 14 months old, while mutton refers to meat from older sheep or goats. Typical weights for imported lambs and mutton are provided. Quality points for lamb include having compact, evenly fleshed carcasses with fine textured lean meat and evenly distributed fat. Storage instructions recommend hanging whole carcasses or storing cuts on trays in cold rooms between 2-4 degrees Celsius. Various cuts of lamb are outlined along with common cooking methods and menu examples for each cut.
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按照学校原版(KCL文凭证书)伦敦国王学院毕业证快速办理
学校原版办理【(KCL毕业证书)伦敦国王学院毕业证】【176555708微信号】电子版成绩单成绩单、外壳、offer、留信学历认证（永久存档真实可查）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【我们承诺采用的是学校原版纸张（纸质、底色、纹路），我们拥有全套进口原装设备，特殊工艺都是采用不同机器制作，仿真度基本可以达到100%，所有工艺效果都可提前给客户展示，不满意可以根据客户要求进行调整，直到满意为止！】
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信176555708】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信176555708】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
留信网服务项目：
1、留学生专业人才库服务（留信分析）
2、国（境）学习人员提供就业推荐信服务
3、留学人员区块链存储服务
→ 【关于价格问题（保证一手价格）】
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：客户在留信官方认证查询网站查询到认证通过结果后付款，不成功不收费！
Ang Chong Yi’s Culinary Revolution: Pioneering Plant-Based Meat Alternatives ...
Ang Chong Yi’s Culinary Revolution: Pioneering Plant-Based Meat Alternatives ...Ang Chong Yi Singapore
In the heart of Singapore’s bustling culinary scene, a visionary chef named Ang Chong Yi is quietly revolutionizing the way we think about food. His mission? To create delectable Ang Chong Yi Singapore — Plant-based meat: Next-gen food alternatives that not only tantalize our taste buds but also contribute to a more sustainable future.
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FOOD OBESITY IN AMERICA AND MARKETING CAMPAIGNS ESTABLISHED TO DEFEAT IT
A Review on Recent Advances of Packaging in Food Industry
Effective food packaging provides number of purposes. It functions as a container to hold and transport the food product, as well as a barrier to protect the food from outside contamination such as water, light, odours, bacteria, dust, and mechanical damage by maintaining the food quality. The package may also include barriers to keep the product's moisture content or gas composition consistent. Furthermore, convenience is vital role in packaging, and the desire for quick opening, dispensing, and resealing packages that maintain product quality until fully consumed is increasing. To facilitate trading, encourage sales, and inform on content and nutritional attributes, the packaging must be communicative. For storage of food there is huge scope for modified atmosphere packaging, intelligent packaging, active packaging, and controlled atmosphere packaging. Active packaging has a variety of uses, including carbon dioxide absorbers and emitters, oxygen scavengers, antimicrobials, and moisture control agents. Smart packaging is another term for intelligent packaging. Edible packaging, self-cooling and self-heating packaging, micro packaging, and water-soluble packaging are some of the advancements in package material.
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快速办理(Adelaide毕业证书)阿德莱德大学毕业证文凭证书一模一样
学校原件一模一样【微信：741003700 】《(Adelaide毕业证书)阿德莱德大学毕业证文凭证书》【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
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二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
Cacao, the main component used in the creation of chocolate and other cacao-b...
Cacao, the main component used in the creation of chocolate and other cacao-based products is cacao beans, which are produced by the cacao tree in pods. The Maya and Aztecs, two of the earliest Mesoamerican civilizations, valued cacao as a sacred plant and used it in religious rituals, social gatherings, and medical treatments. It has a long and rich cultural history.
一比一原版(Bristol毕业证)布里斯托大学毕业证如何办理
原件一模一样【微信：95270640】【布里斯托大学毕业证Bristol学位证成绩单】【微信：95270640】（留信学历认证永久存档查询）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：95270640】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信：95270640】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份【微信：95270640】
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】外观非常精致，由特殊纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理布里斯托大学毕业证Bristol学位证硕士学位证成绩单【微信：95270640 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
一比一原版(Sheffield毕业证书)谢菲尔德大学毕业证如何办理
学校原件一模一样【微信：6496090 】【(Sheffield毕业证书)谢菲尔德大学毕业证成绩单】【微信：6496090 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微6496090
【主营项目】
一.毕业证【q微6496090】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微6496090】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】外观非常简单，由纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
FOOD PSYCHOLOGY CHARLA EN INGLES SOBRE PSICOLOGIA NUTRICIONAL
Our decisions about what to put on our plate are far more intricate than simply following hunger cues. Food psychology delves into the fascinating world of why we choose the foods we do, revealing a complex interplay of emotions, stress, and even disorders.
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...William (Bill) H. Bender, FCSI
The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, “The Menu is your blueprint for profitability.”
Let’s start with the segment. What will be your marketing and brand positioning? It depends on what menu items you serve. What type of cooking methods and equipment will you use? GUEST EXPERIENCE = FACILITY (Space) DESIGN + MENU + SERVPOINTS™
W.H. Bender & Associates
408-784-7371
whb@whbender.com
www.whbender.com
San Jose, CaliforniaRecently uploaded (13)
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FOOD PSYCHOLOGY CHARLA EN INGLES SOBRE PSICOLOGIA NUTRICIONAL
FOOD PSYCHOLOGY CHARLA EN INGLES SOBRE PSICOLOGIA NUTRICIONAL
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...
Kitchen equipment
- 2. 1) Large Equipment Large equipment are those equipment which is operated by usually electricity or LPG. These equipments are usually installed during foundation. Eg:
- 3. BAIN-MARIE It is a holding equipment which hold the temperature of cooked food by the heat obtained from hot water situated at lower level compartment.
- 4. BOILING PAN In this equipment water is boiled which can also be tilted
- 5. This is a equipment used for baking cakes bread pies and tarts and some roast items.
- 6. This is also a holding equipment where prepared foods are kept hot by the heating of electrical rod present over the surface Electric rod
- 7. This is a equipment made from stainless steel usually of 16 gauze. This equipment is used during prepration of work and all.
- 8. This equipment is used to boil water in large quantity usually for instant prepration of tea and coffee
- 9. This is a equipment used to store non perishable items like herbs, fruits, vegetable, sauces etc. Its also used to chill drinks and some other food items.
- 10. This is used to store and preserve meats, dairy product and frozen foods to form ice crystals into it.
- 11. This is a mechanical steaming equipment where the water boils at lower compartment and due to vapour foods are cooked.
- 12. This is a pan used to grill where tilting can be done mechanically.
- 13. This equipment is used for preparing toast as an accompaniment and also for broiling.
- 14. Sink is used for washing of utensils and service ware which has accessibility of both hot and cold water.
- 15. Griller is used to grill meats, vegetables and even sometimes for bar b que purpose
- 16. Its used for prepration of deep fried foods where foods are kept in frying basket will be kept over hot oil
- 18. BLENDER
- 19. SLICER
- 20. FOOD MIXER
- 21. DOUGH MIXER
- 22. COFFEE MACHINE
- 23. PASTA MAKER
- 24. JUICER
- 26. WOK Indian Wok
- 27. WOK Chinese Wok
- 28. SAUCE PAN
- 29. STOCK POT
- 30. FRYING PAN
- 31. CONICAL STRAINER
- 32. COLANDER
- 33. GRATER
- 34. STEAK HAMMER
- 35. SIZZLER PLATTER
- 36. AUGRATIN DISH
- 37. BALLON WHISK
- 38. SPAGHETTI RACK
- 39. LADLE
- 40. PEELER PEELER
- 41. MASHER
- 42. SKIMMER
- 43. SLICER
- 44. BAKING TRAY
- 45. COOLING WIRE
- 47. TONG
- 48. SAUCE BOAT
- 49. SIEVER
- 50. SPATULA
- 51. KITCHEN FORK