The document provides information on cleaning, sanitizing, and storing kitchen tools and equipment. It discusses various materials used for cooking tools, such as aluminum, stainless steel, glass, cast iron, and Teflon. It also describes many common kitchen tools like can openers, colanders, chopping boards, funnels, garlic presses, and more. The document outlines the steps for washing dishes by hand or using a dishwasher. It emphasizes cleaning and sanitizing to prevent bacterial growth.
Cleaning, sanitizing, and storing kitchen tools and equipment properly is important for food safety. The document provides details on various materials used for kitchen tools, such as aluminum, stainless steel, glass, and cast iron. It also discusses many different types of kitchen tools and their uses, cleaning chemicals and methods, dish washing steps, and tips for cleaning tools by hand and using the dishwasher. Proper cleaning and sanitization of kitchen equipment and work surfaces helps prevent bacterial growth and foodborne illness.
Cleaning and sanitizing kitchen tools and equipment is important for food safety. The document provides details on:
- Common materials used for kitchen tools including aluminum, stainless steel, glass, cast iron, and teflon and how to care for each.
- Many types of kitchen tools and their uses such as knives, pots, pans, colanders, blenders, measuring cups.
- Proper cleaning methods including using detergents, solvents, acids, and abrasives depending on the soil. Basic steps for washing dishes are also outlined.
- Maintaining cleanliness of surfaces and ensuring no visible soils or greasy residues remain after cleaning.
In order to avoid food contamination, kitchen tools, utensils, equipment used in the preparation of food as well as the premises should be cleaned and sanitized, and store properly after each use.
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 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,
Basic kitchen tools include cutting boards for chopping, utensils like spatulas and spoons, knives, whisks, cookware sets, saucepans, stockpots, steamers, baking sheets, storage containers, and handy tools like colanders, can openers, mixing bowls, and measuring cups and spoons. When selecting these items, consider material, durability, and features that make the tools comfortable and effective for food preparation tasks. Proper cleaning and maintenance helps ensure food safety and extends the lifespan of kitchen equipment.
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.
Cleaning, sanitizing, and storing kitchen tools and equipment properly is important for food safety. The document provides details on various materials used for kitchen tools, such as aluminum, stainless steel, glass, and cast iron. It also discusses many different types of kitchen tools and their uses, cleaning chemicals and methods, dish washing steps, and tips for cleaning tools by hand and using the dishwasher. Proper cleaning and sanitization of kitchen equipment and work surfaces helps prevent bacterial growth and foodborne illness.
Cleaning and sanitizing kitchen tools and equipment is important for food safety. The document provides details on:
- Common materials used for kitchen tools including aluminum, stainless steel, glass, cast iron, and teflon and how to care for each.
- Many types of kitchen tools and their uses such as knives, pots, pans, colanders, blenders, measuring cups.
- Proper cleaning methods including using detergents, solvents, acids, and abrasives depending on the soil. Basic steps for washing dishes are also outlined.
- Maintaining cleanliness of surfaces and ensuring no visible soils or greasy residues remain after cleaning.
In order to avoid food contamination, kitchen tools, utensils, equipment used in the preparation of food as well as the premises should be cleaned and sanitized, and store properly after each use.
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 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,
Basic kitchen tools include cutting boards for chopping, utensils like spatulas and spoons, knives, whisks, cookware sets, saucepans, stockpots, steamers, baking sheets, storage containers, and handy tools like colanders, can openers, mixing bowls, and measuring cups and spoons. When selecting these items, consider material, durability, and features that make the tools comfortable and effective for food preparation tasks. Proper cleaning and maintenance helps ensure food safety and extends the lifespan of kitchen equipment.
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.
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.
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.
This document provides an overview of various tools used in bread and pastry production. It describes essential baking tools like sheet pans, baking pans, colanders and various preparatory tools for cutting, mixing, and measuring ingredients. Key tools highlighted include mixing bowls, whisks, spatulas, rolling pins, cake pans, cooling racks, and ovens/thermometers. The document provides details on appropriate materials and sizes for many commercial baking equipment.
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 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 about basic tools and utensils used for food preservation and processing. It identifies 18 common kitchen tools - including a grater, bowl, jar, teaspoon, measuring cup, muslin bag, squeezer, colander, tray, sauce pan, knife, vegetable slicer, ladle, peeler, and cutting board. For each tool, it provides the name and a brief description of its use. The overall purpose is to teach learners to properly identify these basic kitchen tools and understand their functions in food preparation and preservation.
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.
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.
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.
The document provides guidance on cleaning and maintaining kitchen tools, equipment, and premises. It details the various kitchen tools and equipment, cleaning methods and chemicals, and proper procedures for washing dishes and sanitizing surfaces. The goal is to educate on properly cleaning and organizing the kitchen to ensure food safety.
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.
Cleaning baking tools and equipment requires different approaches depending on the material. Most utensils can be cleaned with mild soap and hot water. Baking sheets should be lined with parchment paper to prevent stains. Baking stones may develop a nonstick polymerized fat layer over time that only requires scraping and wiping with hot water. Pastry brushes should be washed in the dishwasher or soaked in a bleach solution. Proper sanitation in the kitchen is essential for baking, including frequent handwashing and cleaning of surfaces and equipment to prevent cross-contamination.
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.
This document provides information on various kitchen tools and equipment used in food preparation. It describes knives used for slicing, dicing, and filleting foods. It also outlines measuring tools like scales, thermometers, and cups/spoons. Various cookware are mentioned including pots, pans, skillets, and baking sheets. Additional tools include peelers, graters, spatulas, tongs, and whisks. Major kitchen appliances such as refrigerators, ovens, stoves, and blenders are also covered.
Lesson 2- Cleaning and Maintaining Kitchen Tools and Equipment Part 1.pptxHarold Yangao
This document provides information on cleaning and maintaining kitchen tools and equipment. It discusses general considerations for safety and proper use of equipment. It also describes various types of cooking equipment like ranges, ovens, mixers, blenders, storage containers, pots, pans, and knives. The document outlines procedures for cleaning equipment, including unplugging electrical appliances and disassembling parts when possible. It also lists different chemical types used for cleaning and sanitizing surfaces.
This document provides an overview of common kitchen tools and equipment used in cooking. It lists and describes various knives, measuring tools, strainers, cookware, and other utensils. These include chef's knives, measuring cups, colanders, stockpots, spatulas, and blenders. Major kitchen appliances are also outlined, such as refrigerators, ovens, stoves, and food processors. The objectives are to identify the uses of different tools and equipment and familiarize the reader with common cooking implements.
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.
This document provides information on various kitchen tools and equipment. It discusses knife sets, measuring tools, strainers, cookware, and other common kitchen tools. It describes the purpose and use of each item, including chef's knives, measuring cups, colanders, stockpots, can openers, and blenders. The objectives are to identify the uses of different tools and equipment and familiarize the reader with common kitchen items.
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 provides an overview of common kitchen tools and equipment used in cooking. It lists and describes various knives, measuring tools, strainers, cookware, and other utensils. These include chef's knives, measuring cups, colanders, stockpots, spatulas, and blenders. Major kitchen appliances such as refrigerators, ovens, stoves, and food processors are also outlined. The objectives are to identify the uses of different tools and equipment and familiarize the reader with common cooking implements.
Trauma Outpatient Center is a comprehensive facility dedicated to addressing mental health challenges and providing medication-assisted treatment. We offer a diverse range of services aimed at assisting individuals in overcoming addiction, mental health disorders, and related obstacles. Our team consists of seasoned professionals who are both experienced and compassionate, committed to delivering the highest standard of care to our clients. By utilizing evidence-based treatment methods, we strive to help our clients achieve their goals and lead healthier, more fulfilling lives.
Our mission is to provide a safe and supportive environment where our clients can receive the highest quality of care. We are dedicated to assisting our clients in reaching their objectives and improving their overall well-being. We prioritize our clients' needs and individualize treatment plans to ensure they receive tailored care. Our approach is rooted in evidence-based practices proven effective in treating addiction and mental health disorders.
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.
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.
This document provides an overview of various tools used in bread and pastry production. It describes essential baking tools like sheet pans, baking pans, colanders and various preparatory tools for cutting, mixing, and measuring ingredients. Key tools highlighted include mixing bowls, whisks, spatulas, rolling pins, cake pans, cooling racks, and ovens/thermometers. The document provides details on appropriate materials and sizes for many commercial baking equipment.
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 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 about basic tools and utensils used for food preservation and processing. It identifies 18 common kitchen tools - including a grater, bowl, jar, teaspoon, measuring cup, muslin bag, squeezer, colander, tray, sauce pan, knife, vegetable slicer, ladle, peeler, and cutting board. For each tool, it provides the name and a brief description of its use. The overall purpose is to teach learners to properly identify these basic kitchen tools and understand their functions in food preparation and preservation.
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.
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.
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.
The document provides guidance on cleaning and maintaining kitchen tools, equipment, and premises. It details the various kitchen tools and equipment, cleaning methods and chemicals, and proper procedures for washing dishes and sanitizing surfaces. The goal is to educate on properly cleaning and organizing the kitchen to ensure food safety.
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.
Cleaning baking tools and equipment requires different approaches depending on the material. Most utensils can be cleaned with mild soap and hot water. Baking sheets should be lined with parchment paper to prevent stains. Baking stones may develop a nonstick polymerized fat layer over time that only requires scraping and wiping with hot water. Pastry brushes should be washed in the dishwasher or soaked in a bleach solution. Proper sanitation in the kitchen is essential for baking, including frequent handwashing and cleaning of surfaces and equipment to prevent cross-contamination.
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.
This document provides information on various kitchen tools and equipment used in food preparation. It describes knives used for slicing, dicing, and filleting foods. It also outlines measuring tools like scales, thermometers, and cups/spoons. Various cookware are mentioned including pots, pans, skillets, and baking sheets. Additional tools include peelers, graters, spatulas, tongs, and whisks. Major kitchen appliances such as refrigerators, ovens, stoves, and blenders are also covered.
Lesson 2- Cleaning and Maintaining Kitchen Tools and Equipment Part 1.pptxHarold Yangao
This document provides information on cleaning and maintaining kitchen tools and equipment. It discusses general considerations for safety and proper use of equipment. It also describes various types of cooking equipment like ranges, ovens, mixers, blenders, storage containers, pots, pans, and knives. The document outlines procedures for cleaning equipment, including unplugging electrical appliances and disassembling parts when possible. It also lists different chemical types used for cleaning and sanitizing surfaces.
This document provides an overview of common kitchen tools and equipment used in cooking. It lists and describes various knives, measuring tools, strainers, cookware, and other utensils. These include chef's knives, measuring cups, colanders, stockpots, spatulas, and blenders. Major kitchen appliances are also outlined, such as refrigerators, ovens, stoves, and food processors. The objectives are to identify the uses of different tools and equipment and familiarize the reader with common cooking implements.
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.
This document provides information on various kitchen tools and equipment. It discusses knife sets, measuring tools, strainers, cookware, and other common kitchen tools. It describes the purpose and use of each item, including chef's knives, measuring cups, colanders, stockpots, can openers, and blenders. The objectives are to identify the uses of different tools and equipment and familiarize the reader with common kitchen items.
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 provides an overview of common kitchen tools and equipment used in cooking. It lists and describes various knives, measuring tools, strainers, cookware, and other utensils. These include chef's knives, measuring cups, colanders, stockpots, spatulas, and blenders. Major kitchen appliances such as refrigerators, ovens, stoves, and food processors are also outlined. The objectives are to identify the uses of different tools and equipment and familiarize the reader with common cooking implements.
Trauma Outpatient Center is a comprehensive facility dedicated to addressing mental health challenges and providing medication-assisted treatment. We offer a diverse range of services aimed at assisting individuals in overcoming addiction, mental health disorders, and related obstacles. Our team consists of seasoned professionals who are both experienced and compassionate, committed to delivering the highest standard of care to our clients. By utilizing evidence-based treatment methods, we strive to help our clients achieve their goals and lead healthier, more fulfilling lives.
Our mission is to provide a safe and supportive environment where our clients can receive the highest quality of care. We are dedicated to assisting our clients in reaching their objectives and improving their overall well-being. We prioritize our clients' needs and individualize treatment plans to ensure they receive tailored care. Our approach is rooted in evidence-based practices proven effective in treating addiction and mental health disorders.
Stem Cell Solutions: Dr. David Greene's Path to Non-Surgical Cardiac CareDr. David Greene Arizona
Explore the groundbreaking work of Dr. David Greene, a pioneer in regenerative medicine, who is revolutionizing the field of cardiology through stem cell therapy in Arizona. This ppt delves into how Dr. Greene's innovative approach is providing non-surgical, effective treatments for heart disease, using the body's own cells to repair heart damage and improve patient outcomes. Learn about the science behind stem cell therapy, its benefits over traditional cardiac surgeries, and the promising future it holds for modern medicine. Join us as we uncover how Dr. Greene's commitment to stem cell research and therapy is setting new standards in healthcare and offering new hope to cardiac patients.
INFECTION OF THE BRAIN -ENCEPHALITIS ( PPT)blessyjannu21
Neurological system includes brain and spinal cord. It plays an important role in functioning of our body. Encephalitis is the inflammation of the brain. Causes include viral infections, infections from insect bites or an autoimmune reaction that affects the brain. It can be life-threatening or cause long-term complications. Treatment varies, but most people require hospitalization so they can receive intensive treatment, including life support.
International Cancer Survivors Day is celebrated during June, placing the spotlight not only on cancer survivors, but also their caregivers.
CANSA has compiled a list of tips and guidelines of support:
https://cansa.org.za/who-cares-for-cancer-patients-caregivers/
About this webinar: This talk will introduce what cancer rehabilitation is, where it fits into the cancer trajectory, and who can benefit from it. In addition, the current landscape of cancer rehabilitation in Canada will be discussed and the need for advocacy to increase access to this essential component of cancer care.
Deep Leg Vein Thrombosis (DVT): Meaning, Causes, Symptoms, Treatment, and Mor...The Lifesciences Magazine
Deep Leg Vein Thrombosis occurs when a blood clot forms in one or more of the deep veins in the legs. These clots can impede blood flow, leading to severe complications.
PET CT beginners Guide covers some of the underrepresented topics in PET CTMiadAlsulami
This lecture briefly covers some of the underrepresented topics in Molecular imaging with cases , such as:
- Primary pleural tumors and pleural metastases.
- Distinguishing between MPM and Talc Pleurodesis.
- Urological tumors.
- The role of FDG PET in NET.
Chandrima Spa Ajman is one of the leading Massage Center in Ajman, which is open 24 hours exclusively for men. Being one of the most affordable Spa in Ajman, we offer Body to Body massage, Kerala Massage, Malayali Massage, Indian Massage, Pakistani Massage Russian massage, Thai massage, Swedish massage, Hot Stone Massage, Deep Tissue Massage, and many more. Indulge in the ultimate massage experience and book your appointment today. We are confident that you will leave our Massage spa feeling refreshed, rejuvenated, and ready to take on the world.
Visit : https://massagespaajman.com/
Call : 052 987 1315
Feeding plate for a newborn with Cleft Palate.pptxSatvikaPrasad
A feeding plate is a prosthetic device used for newborns with a cleft palate to assist in feeding and improve nutrition intake. From a prosthodontic perspective, this plate acts as a barrier between the oral and nasal cavities, facilitating effective sucking and swallowing by providing a more normal anatomical structure. It helps to prevent milk from entering the nasal passage, thereby reducing the risk of aspiration and enhancing the infant's ability to feed efficiently. The feeding plate also aids in the development of the oral muscles and can contribute to better growth and weight gain. Its custom fabrication and proper fitting by a prosthodontist are crucial for ensuring comfort and functionality, as well as for minimizing potential complications. Early intervention with a feeding plate can significantly improve the quality of life for both the infant and the parents.
TEST BANK For Accounting Information Systems, 3rd Edition by Vernon Richardso...rightmanforbloodline
TEST BANK For Accounting Information Systems, 3rd Edition by Vernon Richardson, Verified Chapters 1 - 18, Complete Newest Version
TEST BANK For Accounting Information Systems, 3rd Edition by Vernon Richardson, Verified Chapters 1 - 18, Complete Newest Version
TEST BANK For Accounting Information Systems, 3rd Edition by Vernon Richardson, Verified Chapters 1 - 18, Complete Newest Version
Hypertension and it's role of physiotherapy in it.Vishal kr Thakur
This particular slides consist of- what is hypertension,what are it's causes and it's effect on body, risk factors, symptoms,complications, diagnosis and role of physiotherapy in it.
This slide is very helpful for physiotherapy students and also for other medical and healthcare students.
Here is summary of hypertension -
Hypertension, also known as high blood pressure, is a serious medical condition that occurs when blood pressure in the body's arteries is consistently too high. Blood pressure is the force of blood pushing against the walls of blood vessels as the heart pumps it. Hypertension can increase the risk of heart disease, brain disease, kidney disease, and premature death.
MBC Support Group for Black Women – Insights in Genetic Testing.pdfbkling
Christina Spears, breast cancer genetic counselor at the Ohio State University Comprehensive Cancer Center, joined us for the MBC Support Group for Black Women to discuss the importance of genetic testing in communities of color and answer pressing questions.
This particular slides consist of- what is Pneumothorax,what are it's causes and it's effect on body, risk factors, symptoms,complications, diagnosis and role of physiotherapy in it.
This slide is very helpful for physiotherapy students and also for other medical and healthcare students.
Here is a summary of Pneumothorax:
Pneumothorax, also known as a collapsed lung, is a condition that occurs when air leaks into the space between the lung and chest wall. This air buildup puts pressure on the lung, preventing it from expanding fully when you breathe. A pneumothorax can cause a complete or partial collapse of the lung.
The best massage spa Ajman is Chandrima Spa Ajman, which was founded in 2023 and is exclusively for men 24 hours a day. As of right now, our parent firm has been providing massage services to over 50,000+ clients in Ajman for the past 10 years. It has about 8+ branches. This demonstrates that Chandrima Spa Ajman is among the most reasonably priced spas in Ajman and the ideal place to unwind and rejuvenate. We provide a wide range of Spa massage treatments, including Indian, Pakistani, Kerala, Malayali, and body-to-body massages. Numerous massage techniques are available, including deep tissue, Swedish, Thai, Russian, and hot stone massages. Our massage therapists produce genuinely unique treatments that generate a revitalized sense of inner serenely by fusing modern techniques, the cleanest natural substances, and traditional holistic therapists.
LGBTQ+ Adults: Unique Opportunities and Inclusive Approaches to CareVITASAuthor
This webinar helps clinicians understand the unique healthcare needs of the LGBTQ+ community, primarily in relation to end-of-life care. Topics include social and cultural background and challenges, healthcare disparities, advanced care planning, and strategies for reaching the community and improving quality of care.
Let's Talk About It: Breast Cancer (What is Mindset and Does it Really Matter?)bkling
Your mindset is the way you make sense of the world around you. This lens influences the way you think, the way you feel, and how you might behave in certain situations. Let's talk about mindset myths that can get us into trouble and ways to cultivate a mindset to support your cancer survivorship in authentic ways. Let’s Talk About It!
We are one of the top Massage Spa Ajman Our highly skilled, experienced, and certified massage therapists from different corners of the world are committed to serving you with a soothing and relaxing experience. Luxuriate yourself at our spas in Sharjah and Ajman, which are indeed enriched with an ambiance of relaxation and tranquility. We could confidently claim that we are one of the most affordable Spa Ajman and Sharjah as well, where you can book the massage session of your choice for just 99 AED at any time as we are open 24 hours a day, 7 days a week.
Visit : https://massagespaajman.com/
Call : 052 987 1315
2. Preliminary Activity
Given the scrambled letters
below, unscramble them to
get a word or a group of words
related to cleaning and
maintaining kitchen premises.
19. • is mostly used in the kitchen and most
popular because it is lightweight,
attractive and less expensive.
• It requires care to keep it shiny and
clean.
• It also gives even heat distribution
no matter what heat temperature
you have
21. • is the most popular material used
for tools and equipment, but it is
more expensive.
• It is easier to clean and shine and
will not wear out easily.
• Stainless steel utensils maybe bought
in many gauges, from light to heavy.
23. • is used for salad making and
dessert but not practical for
top or surface cooking. Great
care is needed to ensure for
long shelf life.
24. How to take care of Glass?
1.To remove stain, use tablespoon of
liquid bleach per cup of water when
soaking and cleaning.
2.Use baking soda to remove grease
crust and boiled vinegar as final rinse.
3.Use nylon scrub.
26. •is durable but must be kept
oiled to avoid rusting. Salad
oil with no salt or
shortening can be rubbed
inside and out and dried.
Wash with soap
(not detergent) before using.
30. • is a special coating applied inside aluminum or
steel pots and pans. It prevents food from
sticking to the pan.
• It is easier to wash and clean, but 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.
37. • are used for cutting and chopping,
table tops, bowls, trays, garbage pails
and canisters.
• They are much less dulling to
knives than metal and more
sanitary than wood.
• Plastics are greatly durable and cheap
but may not last long.
47. • They are practical for opening
food packages, cutting tape or
string or simply removing labels
or tags from items. Other cutting
tools such as box cutters are also
handy for opening packages.
56. • enable you to grab easily and transfer larger
food items, poultry or meat portions to a
serving platter, hot deep fryer, and plate. It
gives you a better grip especially when used
with a deep fryer, a large stock pot or at the
barbecue.
60. • are used to measure heat intensity. Different
thermometers are used for different purposes
in food preparation – for meat, candy or deep-
fat frying and other small thermometers are
hanged or stand in ovens or refrigerators to
check the accuracy of the equipment’s
thermostat.
62. • solid, slotted, or perforated which are 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.
64. • It is used for blending, mixing,
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.
73. • – are used to measure serving of soft foods,
such as fillings, ice cream, and mashed potato.
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 1⁄4 teaspoon of salt.
80. • often referred to as cook's or chef's tools,
used for all types of kitchen tasks such as
peeling an onion, slicing carrots, carving a
roast or turkey, etc.
86. • is 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.
89. • 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.
95. • are used to chop, blend, mix, whip, puree,
grate, and liquefy all kinds of food. A blender
is a very useful appliance. They vary in the
amount of power (voltage/wattage).
96. Cleaning
• is the process of removing food and other
types of soil from a surface, such as a dish,
glass, or cutting board.
• Cleaning is done with a cleaning agent that
removes food, soil, or other substances.
98. • Detergents. These are
cleaning agents,
solvents or any
substance used to wash
tablewares, surfaces,
and equipment.
Example: soap, soap
powders, cleaners,
acids, volatile solvents
and abrasives.
99. • Solvent Cleaners
commonly referred to
as degreasers used on
surfaces where grease
has burned on. Ovens
and grills are examples
of areas that need
frequent degreasing.
These products are
alkaline based and are
formulated to dissolve
grease.
100. • Acid Cleaners. Used
periodically in removing
mineral deposits and other
soils that detergents
cannot eliminate such as
scale in washing machines
and steam tables, lime
buildup on dishwashing
machines and rust on
shelving. (Ex.: phosphoric
acid, nitric acid,etc.) These
products vary depending
on the specific purpose of
the product.
101. • Abrasives – are
generally used to
remove heavy
accumulations of soil
that are difficult to
remove with
detergents, solvents
and acids. These
products must be
carefully used to avoid
damage to the surface
being cleaned.
102. Other chemicals used for cleaning
and/or sanitizing kitchen equipment
and utensils are the following:
• 1. ammonia
• 2. dish washing liquid
• 3. chlorine
• 4. carbolic acid
• 5. timsen
• 6. disinfectants
• 7. soap
104. • 1.) Prepare. Wear
rubber gloves if you
have dry hands or other
skin problem. If you are
wearing long sleeves,
roll them up or put
them under the gloves.
Wear aprons too
105. • 2.) Scrape all the large
pieces of food on the
dishes and place it in a
compost bin or garbage
can.
106. • 3.) Stack the dishes in the
proper order namely:
glassware, silverware,
chinaware, and utensils. Stack
them to the right of the sink so
that work progresses from
right to left
107. • 4.) Fill the sink with
water and add a
considerable amount of
detergent. The hotter
the water, the better it’s
sanitizing and grease-
cutting properties but
use tolerable heat
(66oC (150oF) or
above.) so not to scald
yourself. Use rubber
gloves.
108. • 5.) Wash the
lightest soiled
items first. Start
with glasses, cups,
and flatware. Soap
each piece
individually and
rinse in hot water.
109. • 6.) Wash plates, bowls, and serving dishes.
Remember to scrape these items before
washing. Soap each piece gently and
individually and rinse in hot water. Remember
to keep an eye when you should change the
dish washing water.
110. • 7.) Wash pots and pans last. Soak them first.
Wash the pans thoroughly and don’t forget to
clean the bottoms. If anything was burnt or
overcooked to pots or casserole dishes, put a
little extra soap and water in it and let it stand
while you wash the other dishes. Take note
that any oil residue left will lead to burn food
during the next cooking session.
111.
112. • 8.) Lay your dishes out
on a rack to air-dry or
wipe them clean with a
towel.
113. • 9.) There should be no
visible matter and no
"greasy" feel. Run a
hand over the dish to
ensure that they are
thoroughly cleaned. If
there are still some
grease remaining,
consider rewashing the
item.
114. • 10.) Rinse out brush,
sponge and allow to
dry. Sterilize your
equipment often using
boiling water with
bleach. When a sponge
or brush starts to smell
unpleasant, throw it
away.
115. • 11.) Wipe down the sink and your tools. Wipe
down the sink, dish drainer, and dishpan. Any
rags, dish cloths, or sponges need to be left
out to air dry, or thrown into the washing
machine. Remember to replace sponges and
rags frequently.
116. Tips and Warnings
• Wash glassware first, before greasy pots and pans.
• Rubber gloves will protect hands and manicures,
and allow you to use hotter water for washing
and/or rinsing.
• Dishes may be hand dried with a clean cloth.
• Try adding a tablespoon of baking soda to soapy
water to soften hands while cutting grease.
117. • Never dump sharp knives into soapy
dishwater where they cannot be seen.
• Laundry detergents or automatic dishwater
detergents should not be used for hand
washing dishes.
• Keep dishwashing liquid out of the reach of
children.
118. Tips:
• 1. Dishes can be washed easily if you keep
them under the water while scrubbing them
for particles to lift away. Bring the dish out of
the water to check for any missed spots.
• 2. Stacking a few dishes in the sink at a time
allows dishes a few minutes of soaking time
while you wash another dish.
• 3. Try drying pots and pans with a paper towel
to reduce residue from the pan which causes
staining the dishcloth.
119. • 4. Don’t soak aluminum while dishwashing for
it may cause darkening.
• Dish washing silverware can be tricky. Use a
lint free cloth for drying silverware.
122. • Don't crowd the dishes.
Fill your dishwasher full,
but not crammed—
you'll maximize the
cleaning capacity of
your dishwasher and
minimize excessive
water usage.
123. • Add detergent. Fill the
detergent dispenser with
cleanser either liquid or
powder and close it up.
• You can add extra cleanser
in a secondary cup should
your dishes be excessively
filthy.
• Add a rinsing agent to
prevent spotting, if
necessary.
124. • Turn it on. Set the
timer as
necessary. A
shorter time for
lightly-soiled
dishes, or a longer
time for heavily-
soiled pots, pans,
and dishes.
125. • Dry the dishes. You can
use a heated dry (but
be careful of plastic
dishes or containers), or
use air drying. Dishes
will still dry relatively
quickly, as dishwasher
water is usually heated
to 140°F.