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WEEK 1-2 USE AND MAINTAIN KITCHEN TOOLS AND EQUIPMENT.pptx
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- 12. Materials of Kitchenutensils and equipment commonly found in the kitchen Any cook should be familiar with the correct utensils, devices and equipment in the kitchen. It is important to consider several things and not only the price when buying them. The job of cooking requires specific tools, utensils, and equipment for proper and efficient preparation of food. Each piece has been designed to accomplish a specific job in the kitchen. The tools, utensils and equipment are made of different materials, each having certain advantages and disadvantages. The following lists are materials of kitchen utensils and equipment commonly found in the kitchen.
- 13. Aluminum is the bestfor all-around use. It is the most popular, lightweight, attractive and less expensive. It requires care to keep it shiny and clean. Much more, it gives even heat distribution no matter what heat temperature you have. It is available in sheet or cast aluminum. Since it is a soft metal, the lighter gauges will dent and scratch easily, making the utensil unusable. Aluminum turns dark when used with alkalis, such as potatoes, beets, carrots and other vegetables. Acid vegetables like tomatoes will brighten it.
- 14. Stainless Steel • themost popular material used for tools and equipment, but is more expensive. It is easier to clean and shine and will not wear out as soon as aluminum. Choose those with copper, aluminum or laminated steel bottoms to spread heat and keep the pot from getting heat dark spots. Stainless steel utensils maybe bought in many gauges from light to heavy.
- 15. Glass • good forbaking but not practical on top or surface cooking. Great care is needed to make sure for long shelf life.
- 16. Cast Iron sturdy butmust be kept seasoned to avoid rust. Salad oil with no salt or shortening can be rub inside and out and dry.
- 17. Ceramic and Heat-proofGlass • is used especially for baking dishes, casseroles, and measuring cups. Glass and ceramic conduct the heat slowly and evenly. Many of these baking dishes are decorated and can go from stove or even to the dining table.
- 18. Teflon • a specialcoating applied to the inside of some aluminum or steel pots and pans. It helps food from not sticking to the pan. It is easier to wash and clean, however, take care not to scratch the Teflon coating with sharp instrument such as knife or fork. Use wooden or plastic spatula to turn or mix food inside.
- 19. Plastic and HardRubber are used for cutting and chopping boards, table tops, bowls, trays, garbage pails and canisters. They are much less dulling to knives than metal and more sanitary than wood. Plastic are greatly durable and cheap but may not last long.
- 21. Baster & BasterBrush • handy for returning some of the meat or poultry juices from the pan, back to the food. Basting brushes can be used for the same purpose, but they are also convenient for buttering the tops of breads and baked goods after they come out of the oven. sometimes called a baster, is a tube attached to a rubber bulb used to suck up and squirt cooking liquid from a pan onto roasting meat turkeyor poultry, thus moistening it.
- 22. Cans, bottles, cartonsopener use to open a food tin, preferably with a smooth operation, and comfortable grip and turning knob.
- 23. Colander called a vegetable strainerare essential for various tasks from cleaning vegetables to straining pasta or tin contents.
- 24. Cutting Board or ChoppingBoard wooden or plastic board where meats and vegetables can be cut.
- 25. Dredgers •used to shake flour,salt and pepper on meat, poultry and fish.
- 26. Double Boiler used when temperaturesmust be kept below boiling, such as for egg sauces, puddings, and to keep foods warm without overcooking.
- 27. Emery Board andSharpening Steel used to sharpen long knives.
- 28. Garlic Press •is akitchen tool which is specifically designed for the purpose of pulping garlic for cooking.
- 29. Flipper use for turning hamburgers andother food items.
- 30. Funnel used to filljars, made of various sizes of stainless steel, aluminum, or plastic.
- 31. Graters used to grate, shred,slice and separate foods such as carrots, cabbage and cheese
- 32. Handy Poultry &Roasting Tools make it easier to lift a hot roasted turkey from the roaster to the serving platter, without it falling apart.
- 33. Kitchen Shears are practicalfor opening food packages, cutting tape or string to package foods or simply to remove labels or tags from items. Other cutting tools such as box cutters are just as handy, especially for opening packages.
- 34. Potato Masher •used formashing cooked potatoes, turnips, carrots or other soft cooked vegetables.
- 35. Scraper • a rubberor silicone tools to blend or scrape the food from the bowl; metal, silicone or plastic egg turners or flippers.
- 36. Spatula • used tolevel off ingredients when measuring and to spread frostings and sandwich fillings.
- 37. Vegetable Peeler used toscrape vegetables such as carrots and potatoes and to peel fruits. The best ones are made of stainless steel with sharp double blade that swivels
- 39. Kitchen Knives •often referredto as cook’s or chef’s tools, knives are a must for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or turkey.
- 41. used to sectionraw meat, poultry, and fish. It can be used as a cleaver to separate small joint or to cut bones. Butcher knives are made with heavy blade with a saber or flat grind.
- 42. used to chop,dice, or mince food. Heavy knives have saber or flat grind.
- 43. •used to slice roasts,ham, and thick, solid cuts of meats
- 44. used to filletfish and to remove raw meat from the bone.
- 45. •used to prepare saladgreens, vegetables, and fruits
- 46. •used to section citrusfruits. The blade has a two- sided, serrated edge.
- 47. •used to core,peel, section fruits and vegetables. Blades are short, concave with hollow ground.
- 49. Measuring Cups, Spoonsare among the most important items found in any kitchen, since consistently good cooking depends upon accurate measurements. Measuring tools should be standardized. Measuring cups and spoons are also in the home kitchen. Scales are used to weigh materials of bigger volumes. These are delicate and precision instruments that must be handled carefully and are more dependable in terms of accuracy.
- 50. Measuring Cup forDry Ingredients is used to measure solids and dry ingredients such as flour, fat and sugar. It is commonly made of aluminum or stainless material. Sizes range from 1, ½, ¾, and ¼ (nested cups) to one gallon. There are cups made of plastic and come in different colors, but could only be used for cold ingredients. They could warp, causing inaccurate measure.
- 51. Measuring Cup for LiquidIngredients • commonly made up of heat- proof glass and transparent so that liquid can be seen. Quantity of measure of liquid ingredient is different in a dry measuring cup
- 52. Portion Scales used toweigh serving portions from one ounce to one pound
- 53. Scoop or Dippers •used to measure serving of soft foods such as fillings, ice cream, and mashed potato.
- 54. Measuring Spoons come invariety of sizes, shapes, materials and colors. These are used to measure smaller quantities of ingredients called for in the recipe like: 1 tablespoon of butter or ¼ teaspoon of salt.
- 55. Household Scales are usedto weigh large quantity of ingredients in kilos, commonly in rice, flour, sugar, legumes or vegetables and meat up to 25 pounds.
- 56. Temperature Scales • used tomeasure heat intensity. Different thermometers are used for different purposes in food preparation – for meat, candy or deep-fat frying. Other small thermometers are hanged or stand in ovens or refrigerators to check the accuracy of the equipment’s thermostat.
- 58. Rotary Egg Beater •used for beating small amount of eggs or batter. The beaters should be made up of stainless steel, and gear driven for ease in rotating.
- 59. Whisks for Blendingand Mixing • used for whipping eggs or batter, and for blending gravies, sauces, and soups. The beaters are made of looped steel piano wires which are twisted together to form the handle.
- 60. Wooden Spoons • continued tobe kitchen essentials because of their usefulness for creaming, stirring and mixing. They should be made of hard wood.
- 61. PASS IT ON,THEN Tell me something. Cookery will help you learn the basic knowledge one has to acquire in cooking. Let’s begin by answering the following questions. 1. What is your favorite Filipino dish? _________ 2. Do you know how to cook your favorite dish? ________ 3. What are the tools or equipment used in making this dish?
- 63. Pasta Spoon or Server •used to transfer a little or much cooked pasta to a waiting plate, without mess. Pasta spoons are best used with spaghetti-style or other long pasta noodles; you can use a large slotted serving spoon for short pastas.
- 64. Seafood Serving Tools makethe task of cleaning seafood and removing the shell much easier. For cooking seafood, utensils will vary depending on what you are cooking.
- 65. Serving Spoons consisting ofa small, shallow bowl on a handle, used in preparing, serving, or eating food.
- 66. Serving Tongs enables youto more easily grab and transfer larger food items, poultry or meat portions to a serving platter, to a hot skillet or deep fryer, or to a plate. It gives you a better grip and the longer the tongs, the better especially when used with a deep fryer, a large stock pot or at the barbecue.
- 67. Soup Ladle used forserving soup or stews, but can also be used for gravy, dessert sauces or other foods. A soup ladle also works well to remove or skim off fat from soups and stews.
- 68. Spoons are solid, slottedor perforated. Made of stainless steel or plastic, the solid ones are used to spoon liquids over foods and to lift foods, including the liquid out of the pot.
- 69. Two-tine Fork used tohold meats while slicing, and to turn solid pieces of meat while browning or cooking made of stainless steel and with heat-proof handle.
- 70. PASS IT ON,THEN Tell me something. Cookery will help you learn the basic knowledge one has to acquire in cooking. Let’s begin by answering the following questions. 1. What is your favorite Filipino dish? _________ 2. Do you know how to cook your favorite dish? ________ 3. What are the tools or equipment used in making this dish?
- 71. More complicated toolsare called equipment. They may refer to a small electrical appliance such as mixer, or a large, expensive, power- operated appliance such as range or a refrigerator.
- 72. Refrigerator and Freezers arenecessary 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.
- 73. Auxilliary Equipment like griddles, tiltingskillets, broilers/grills, steamers, coffee makers, deep-fat fryers, wok, crockery, cutting equipment (meat slicer, food choppers, grinders) mixer and bowls, pots and pans are utilized most commonly in big food establishments, some with specialized uses and some are optional.
- 74. Microwave Ovens have greatlyincreased their use in the food industry. Foods can be prepared ahead of time, frozen or refrigerated during the slack periods, and coked or heated quickly in microwave ovens.
- 75. Blender used to chop,blend, mix, whip, puree, grate and liquefy all kinds of food.
- 76. SUM IT UP! WHATDID YOU LEARN?
- 80. CHARADES THE GROUP WILLCHOOSE 2 person FROM THE GROUP TO RE-ENACT THE WORDS. EACH GROUP WILL HAVE 3 WORDS THAT THEY HAVE TO GUESS IN 2 MINUTES. THE GROUP WHO WILL HAVE THE HIGHEST POINT OR GETS THE SHORTEST TIME GUESSING WILL BE THE WINNER.
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- 83. Cleaning Equipment andSupplies Good Housekeeping in public areas, be it hotel or building requires very thorough cleaning. With a clean and sanitized environment, house guests and occupants are protected from possible diseases. For a thorough cleaning, the establishment must be equipped with appropriate cleaning and sanitizing equipment, tools and supplies.
- 84. A. Floor CleaningEquipment
- 85. Vacuum Cleaner It isused to eliminate loose soil and dust carpet particles from surfaces, upholstered furniture and even hard surfaces.
- 86. Floor Polisher To beused in scrubbing, stripping and polishing hard floor surfaces and also vinyl, wood parquet, etc.
- 87. Carpet Sweeper This isused to pick-up dirt and particles from carpet.
- 88. Hydro-Vacuum Cleaner This iscalled an “all purpose vacuum” as it is used for both dry and wet surfaces and also for absorbing water in flooded or wet surface.
- 89. Carpet Extractor This extractoris used when the carpet is heavily soiled. It penetrates into the inner surfaces of the carpet and removes embedded soil or dirt.
- 90. Carpet Dryer To beused for drying carpet after after extraction. It expedites drying by about 50%.
- 91. B. Floor CleaningTools
- 92. Floor Mop For mopping,floor stripping and waxing.
- 93. Mop Wringer Used towring and flush out excess water in the mop during damp mopping.
- 94. Floor/Window Squeegee This isneeded to remove excessive water from the surface and corners. It also speeds up the drying process.
- 95. Soft Broom andStick Broom Soft broom is for fine and flat surfaces like vinyl and wood. Stick broom is ideal for rough surfaces like grounds.
- 96. Dust Mop To beused to dust mop the floor during follow up cleaning.
- 97. Caution Sign Warning signto alert people that the floor is wet and slippery and they should not step on it. It is a tool for the prevention of slips and injuries.
- 98. C. Other CleaningTools and Materials
- 99. Roomboy’s Cart Carrier ofamenities and cleaning supplies during room make up.
- 100. Caddy Box Container forcleaning chemicals and tools.
- 101. Scouring Pads Should notbe used for painted surfaces, mirrors and glass panels, nor with scouring powder. Always make sure the pads are wet before using them.
- 102. Dusting Cloths This isused for dusting wooden furniture. Make sure the cloths are clean; otherwise the dusty cloth will merely rub the dust unto the surfaces beding dusted.
- 103. Cleaning Towels It isused for drying bathroom walls and floor tiles after they are cleaned.
- 104. Polishing Cloths This clothis used for polishing metal surfaces like bathroom fixtures.
- 105. Hand Brushes This brushis meant for brushing away dusts from rough surfaces such as rattan, wicker- work etc.
- 106. Dusters For dusting furniture andfixtures.
- 107. Toilet Bowl Brush Itis used for cleaning toilet bowls.
- 108. Ceiling Brooms Use thisbrooms to remove cobwebs in the ceiling.
- 109. Grouting Brush For cleaningin between surfaces of tiles.
- 110. Oilers To be appliedin hinges of doors so as to prevent squeaking sounds from the door.
- 111. T ongs To be usedfor picking up dirt and cigarette butts found on ashtrays.
- 112. Sponges To be usedfor cleaning fine surfaces.
- 113. Putty Knife/ Scrappers Forscraping embedded dirt and candles that stick to floors.
- 114. Portable Stairs To preventaccident, try to reach high areas to be cleaned using the stair.
- 115. Insect Sprayer Used forfumigation so as to eliminate pests and mosquitoes.
- 116. Hand Gloves Protection ofcleaners against contamination during the cleaning process.
- 117. Goggles Serves as eyeprotection when handling dangerous chemicals while cleaning.
- 118. Trash Receptacles withPlastic Liners The receptacles is for the disposal of trash. The plastic liner helps to capture soil moisture, as well as germs and fungi that would embedded into the lining of the trash can.
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- 120. Stripping Chemical For strippingor removing embedded dirt or wax.
- 121. Sealing Chemical To sealfloors, cover holes and to prepare the floor for floor finish.
- 122. Emulsion Wax This isbuffable wax used for resilient floors like vinyl, linoleum, and rubber tile. It can also used for concrete floors and marble.
- 123. Solvent Wax This iskerosene-based wax that is used for wooden floors.
- 124. Paste Wax To beused for polishing stone floors, wood and resilient floors.
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- 126. Carpet Stain Remover Usedto remove stains or spots on carpets.
- 127. Buffing Solution For buffingso that the gloss of the floor will be mainted.
- 128. Extracting Solution Used alongwith the extractor when extracting carpets.
- 129. Degreaser Used this chemicalto remove grease, oil, dirt, carbon, ink, mildews, soils and waxes on floors.
- 130. Chemicals for CleaningFurniture, Fixtures, Other Areas. • Wood Polish • Disinfectants like Lysol, used with a sprayer • Metal Polish • Air Freshener • Muriatic Acid • Lacquer or Paint Thinner
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- 132. SUM IT UP! WHATDID YOU LEARN?
- 134. Let’s do it! Nowlet’s evaluate your level of mastery in achieving learning goals. Ready go! Directions: Share what you have learned in this lesson. Demonstrate the proper use of 5 kitchen utensils while preparing and cooking your meal and 5 cleaning tools while cleaning your kitchen PERFORMANCE TASK
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