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Kitchen Tools and Equipment.pptx
- 1. Lesson 1 KITCHEN TOOLSAND EQUIPMENT
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- 4. * or culinaryarts is the art, science and craft of using heat to prepare food for consumption. * the practice or skill of preparing COOKERY
- 5. MATERIALS OF KITCHEN TOOLSAND EQUIPMENT
- 7. Cooking Materials Aluminum ismostly 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.
- 8. Stainless Steel isthe 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.
- 9. Glass is usedfor salad making and dessert but not practical for top or surface cooking • Great care is needed to ensure for long shelf life.
- 10. Cast Iron isdurable but must be kept oiled to avoid rusting.
- 11. Teflon is aspecial coating applied inside aluminum or steel pots and pans.
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- 13. Cans, bottles, cartoonsopener is used to open a food container easily, and comfortably grip and turn knob. Colanders also called a vegetable strainer are essential for various tasks from cleaning vegetables to straining pasta or contents.
- 14. Plastic and HardRubber are used for cutting and chopping, table tops, bowls, trays, garbage pails and canisters. Cutting boards are wooden or plastic board where meat, fruits and vegetables can be cut.
- 15. Funnels are usedto fill jars, made of various sizes of stainless steel, aluminum, or of plastic. Garlic Press is a kitchen tool which is specifically designed for the purpose of pulping garlic.
- 16. Graters are usedto grate, shred, slice and separate foods such as carrots, cabbage and cheese. Kitchen shears. They are practical for opening food packages, cutting tape or string or simply removing labels or tags from items.
- 17. Potato masher isused for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables. Rotary egg beater – used for beating small amount of eggs or batter. The beaters should be made of stainless steel.
- 18. Scraper- a rubberor silicone tool to blend or scrape the food from the bowl, metal, silicone or plastic egg turners or flippers Serving spoons- utensils consisting of a small, shallow bowl on a handle used in preparing, serving, or eating food.
- 19. Serving tongs enableyou to grab easily and transfer larger food items, poultry or meat portions to a serving platter, hot deep fryer, and plate. Spatula is used to level off ingredients when measuring and to spread frostings and sandwich fillings.
- 20. Spoons 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. Temperature scales 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.
- 21. Whisks. It isused for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups. Wooden spoons are used for creaming, stirring, and mixing.
- 22. Measuring cup forliquid ingredients – are commonly made up of heat-proof glass and transparent so that liquid can be seen. Measuring Tools
- 23. Household Scales –are used to weigh large quantity of ingredients in kilos, commonly in rice, flour, sugar, legumes or vegetables and meat up to 25 pounds. Scoops or dippers – 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.
- 24. Kinds of KnivesAccording to Use French knife –is used to chop, dice, or mince food. Heavy knives have a saber or flat grind. Fruit and salad knife – is used to prepare vegetables, and fruits.
- 25. Kitchen knives oftenreferred 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. Citrus knife –has a two-sided blade and serrated edge. It is used to section citrus fruits.
- 26. Paring knife –is used to core, peel, and section fruits and vegetables. Blades are short, concave with hollow ground. Vegetable peeler 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.
- 27. Equipment Equipment may referto a small electrical appliance, such as a mixer, or a large, expensive, power-operated appliance such a range or a refrigerator. Equipment like range, ovens, refrigerators (conventional, convection and microwave) are mandatory pieces in the kitchen or in any food establishment.
- 28. Refrigerators/freezers are necessary inpreventing bacterial infections from foods. Most refrigerators have special compartment for meat, fruits and vegetables to keep the moisture content of each type of food.
- 29. Oven- a chamberor compartment used for cooking, baking, heating, or drying. Microwave ovens used for cooking or heating food.
- 30. Blenders are usedto chop, blend, mix, whip, puree, grate, and liquefy all kinds of food.
- 31. Fixing Skills 1.Give theuses of the different kitchen tools and equipment? 2.What should you do to make these tools last longer?
- 32. Application Identify the usesand name the different kitchen tools and equipment: 1 2 3 4
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- 34. EVALUATION QUIZ # 1 Directions:Given the scrambled letters below, unscramble them to get a word or a group of words related to cleaning and maintaining kitchen premises. Write your answer opposite each item. 1. SSAGL - ___________ 6. RATGERS - __________________ 2. MULAMUNI- ________ 7. CRAPSER - __________________ 3. LFETNO - __________ 8. STAPULA - ___________________ 4. CODERNALS - _____ 9. POONSS- ____________________ 5. FNNUELS - _________ 10. HIWKSS- ____________________
- 35. ASSIGNMENT Vocabulary Words Detergents Solvent Cleaners AcidCleaners Abrasives