chapter 4.pptx kitchen equipment and utensils

chapter 4.pptx kitchen equipment and utensils

1. Chapter Four Kitchen Equipments and utensils T hree categories Various types of equipment are used in the kitchen: large equipment –, electric ovens steamers, boiling pans, deep fat fryers, sinks( wash utensil), tables etc. mechanical equipment – peelers( scraptur ), mincers,(meat grinder) mixers, refrigerators, dish washers etc. utensils and small equipment- spoons, spatula(flat spoons, knives, fork, etc.

2. 1. large equipments A. ranges and ovens Oven is enclosed compartment for heating, baking or drying. It may operate by gas or electric. B. steamers : Modern combination steamers – can be used for steaming, stewing(cooking wots, braising, roasting, vacuum cooking, grating, blanching, and defrosting. They are available in several sizes and process efficiencies. They have electronic controls. , C. boiling pans: in different sizes (10, 15, 20, and 30 Littre’s capacity)

3. D. deep fat fryer: 1. pressure fryer: used to cook through using a lot of fat. 2. hot air rotary fryer: is designed to cook batches of frozen, blanched chips or buttered foods in 4 to 6 minutes without any oil. E . hot cupboard: is used for heating pates and serving dishes and for keeping food hot. F. bain marie : It is food warming appliance, keep pre –cooked food ready to eat for extended period). I t is used to serve large quantity of food in hotels, restaurants, canteens and hospitals. I t is used to keep food warm over longer period of time.

4. g. grills is a grid iron made from strong metal used for grilling food items. H. salamander is portable stove. Salamander grill is a culinary utensil used to cook food mainly to grilling vegetables(pepper, It can also be used for browning food, such as pastry or pudding as portable stove or broiler.

5. I. FRY PLATES AND GRIDDLE PLATES Griddles are flat plates or metal used for frying, grilling and making pan breads (pan cakes, chapattis, tortillas and crepes). Griddles have a ribbed area that can be used like a grill pan. J . barbecues – are easy to cook and serve quick taste food on them and outdoor location. K . sinks (basin) – is bowl shaped fixture that is used for washing. L . tables – are for mica or stainless steel topped tables used at work station.

6. 2. MECHANICAL EQUIPMENTS : are machines (devices) with moving parts manipulated by electric power or manually. mincers : are used for chopping vegetable or meat without squashing or pulping the product. Mixers: are used for mixing, folding, beating, and whipping food ingredients. They can be hand mixers or stand mixers. blender (liquidizer ): is used to mix ingredients or puree food refrigerators :to keep food cold at extremely used to store foods which help food stay fresh longer at ambient temperatures.

7. 3. utensils, and small equipments Cook wares: comprises cooking vessels intended for use on stove or range cook top such as sauce pans, frying pans Bake wares : are cooking utensils intended for use inside an oven Some utensils are both cook ware and bake ware Cutting tool: different chefs knives ranging from 6 to 14 inches are found in length Grater : is kitchen utensil used to grate foods in to fine strips or crumbs Egg beater potato masher meat mallet (tenderized) Vegetable peelers extracting and straining tools (Colander, cheese cloths, coffee filter)

8. Thank you very much!!! Chapter four is completed ! Are you ready for mid exam?

9. Chapter five Preparation of ingredients and Cooking Method 5.1 Vegetable cutting; Types of Vegetable Cutting 1. Pealing is removing the outer skin of fruits or vegetables. 2. Scrapping is removing edible parts of potatoes, carrots fruits or vegetables if spoiled or soiled. 3. paring is removing the surface layer in circular motion by pressure of knife edge. 4. chopping of food items is reducing to small parts using a knife or scissors . 5 5. Shredding is cutting into very fine pieces or fragments with knife. 6. dicing cutting into even sized pieces or cubes . 7. slicing cutting into thin long pieces . 8. j ulienning is a method of food preparation in which the food item is cut in to long thin strips , example carrot French fries celery meat etc.

10. 5.2 Methods of mixing Mixing is a general term that includes  stirring, beating, blending, binding, creaming, whipping and folding . In mixing, two or more ingredients are evenly dispersed in one another until they become one product.

11. Principles of Cooking Cooking can be defined as the transfer of energy from a heat source to food. This energy alters the food’s molecular structure, changing its texture, flavor, aroma and appearance . But why is food cooked at all? The obvious answer is that cooking makes food taste better . Cooking also destroys undesirable microorganisms and makes foods easier to ingest and digest.

12. Heat transfer Heat is a type of energy. When something gets hot it’s molecules absorb that energy. This causes the foods molecules to vibrate quickly and collide which transfers heat energy. This heat energy is transferred by conduction , convevction or radiation

13. Conduction This is the movement of heat from one item to another via direct contact Water is better conductor of heat than air Example ; a turnip will cook faster in 212 degree boiling water than a 400 degree oven

14. Convection Natural convection – occurs because of warm liquids and gases to rise while cooler ones fall. Which causes a natural circulation of heat. Example ; simmering a stock ,sauce or soup. Mechanical convection – relies on fans or stirring to circulate heat energy more quickly and evenly . This will speed up the cooking process .

15. Radiation Does not require direct physical contact between the heat source and the food being cooked Instead energy is transferred by waves of heat or light striking the food

16. 5.4 Cooking methods Choosing correct method of cooking is very important to get desired quality of cooked food/ texture, and flavor (taste and aroma ) . Cooking methods are mainly classified into two: Moist heat cooking method. It uses a liquid cooking medium such as water, stock, milk , wine or fruit juices . It includes boiling, simmering, poaching, blanching, steaming, braising and stewing . Dry heat cooking method Dry heat methods of cooking are those in which the heat is conducted without moisture that is hot air, hot metal radiation or hot fat. Example roasting , baking, grilling. broiling, gridding and Frying. 17

17. I. Moist heat cooking methods 1. Boiling It is cooking in boiling water or milk. Adding salt or sugar (water soluble) increases boiling point. Advantages of Boiling Older tougher cheaper cuts of meat and poultry can be made digestible. Nutritious well flavored stock is produced. It is appropriate for large scale cookery. It is safe and simple. Maximum color and nutritive value is retained when cooked green vegetables provided boiling time is kept to the minimum. Disadvantages of boiling There is loss of vitamins in water. Boiling water with lid on wears out the pot. It can be a slow method. Foods may look unattractive 18

18. 2. Simmering: a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water. Example, Stewing : is a simmered dish of meat, fish or vegetables or combination of them, that is cooked by long slow simmering. 3. Poaching: is the process of gently simmering food in liquid stock, water, milk, wine . It is suitable for egg, fish fruit, poultry which will fall apart or dry out. Heat should be low and poaching time minimum. Poaching liquid may contain lemon juice, wine, bouquet garnish (bundle of herbs ). Temperature of liquid should be around 70-85°c (160- 185°f) Generally egg in water fish in white wine Poultry in stock fruit in red wine When egg is poached, vinegar and salt are added to liquid to help in quicker coagulation and prevent tissue disintegration. 19

19. Advantages of Poaching No special equipment is needed. Quick methods of cooking and therefore saves fuel. Food is easily digestive. Disadvantages of Poaching They are bland in taste(no use space). W ater soluble minerals may be leached into water. F ood can be scorched if water evaporates due to careless monitoring. 20

20. 4. Blanching: It is putting foods briefly in boiling water for a few seconds in order to loosen skin or kill enzymes. It is preparation of food substances by plunging in to boiling water and then removing after a brief time interval and finally placing under cool running water then it will be continue cooking process. There are two ways of blanching in water. Place the item in cold water : It uses to dissolve out blood, 2. Place the item in rapidly boiling water. The purpose is: To preserve the color of vegetables To destroy harmful enzymes and bacteria in vegetable and to loosen skins of tomatoes, nuts and etc. for easier peeling. 21

21. Uses of Blanching Blanching loosens the skin on some fruits or nuts such as onions tomatoes plums, peaches or almonds. Blanching enhances the flavor of some vegetable such as broccoli. Blanching enhances the color of some vegetables (green vegetables). Blanching kills of bacteria and enzymes present in foods so that delaying spoilage and preparatory step for freezing and refrigerating. 22

22. 5. Steaming It is a method of cooking by using steam of boiling water rather than placing the food in boiling water. Advantages of Steaming It is preferred cooking method for health conscious individuals, because: cooking oil is not needed (lower fat content). more nutritious food than boiling (fewer nutrients are destroyed or leached away in to water). steamed food is easily digestive. steamed food is more flavorful. There is less chance for burning and scorching. conserves fuel and time as different items. it prevents water soluble vitamins A and B. 23

23. 6. BRAISING The term came from French word ´ braiser ´ to mean browning. It is cooking the food covered in small amount of water after browning. Example, the meat is usually browned first using dry heat method such as pan-frying and then small amount of water will be added . Desirable taste and flavor can be obtained to the product of the sauce. Braising also refers to cooking some vegetables such as cabbages at low temperature in small amount of liquid . This method yields a flavorful concentrated sauce. 24

24. Braising may be done: on the cooking range (stove) in the oven Familiar braised dishes include: pot roast beef stew Swiss steak chicken cacciatore goulash braised tilapia beef bourguignon It is extensively used in Asia cuisines particularly Chinese cuisine. Braising in the oven has three major advantages Uniform cooking Less attention is required Range space is free for other purposes 25

25. II. Dry Heat Methods of Cooking Dry heat methods of cooking are those in which the heat is conducted without moisture that is hot air, hot metal radiation or hot fat i.e. convection, radiation and conduction. This methods of cooking is further divided into two categories. Dry heat methods of cooking by using fat such as frying. Dry heat methods of cooking without using fat such as roasting, baking, grilling, broiling, and gridding. 26

26. Roasting is a cooking method that utilizes dry heat whether an open flame, oven or other heat. Roasting always causes caramelization of the surface of the food which is considered a flavor enhancement. Meat and most root and bulb vegetables can be roasted : eg . roasted chicken roasted beef roasted lump roasted potatoes, roasted coffee roasted chocolate etc. Roasting is one of the oldest forms of known cooking. Roasting originally meant turning meat on a spit in front of a fire. 27

27. Generally there are 4 types of roasting: s pit roasting : the food brought in contact with direct flame example barbecued meat . oven roasting : cooking food in an oven with aid of fat. It is better to use moderate temperature . Meat, poultry and vegetables are cooked by this method. During oven roasting hot air circulates around the meat cooking all sides evenly. pot roasting : in thick heavy pot enough fat is added and when fat is hot the meat joint is browned. The pot is covered tightly with a lid and cooked on slow fire. Meat joints potatoes and other roots vegetable can be cooked by pot roasting. pan roasting : roasting enhance the flavor. Corn is made into popcorn. Coffees seed are roasted before being powdered by pan roasting method. 28

28. 2. Baking Baking is cooking of food by dry heat acting by conduction normally in oven but also in hot ashes, on hot stones. It is preparation of bread, cakes, pastries and pies. it is also used for preparation of baked potatoes, baked apples, baked beans, baked pasta, lasagna etc. Advantages of Baking variety of dishes can be made. certain foods prepared only by this method such as breads, cakes. Foods become light and fluffy such as cakes, breads, custards. Baking provides unique baking flavor to food. flavor and texture are improved. Disadvantage of Baking Special equipment like oven is required. baking skills are necessary to obtain a product with ideal texture flavor and color. careful monitoring needed to prevent scorching. 29

29. 4. Broiling : cooking by direct heat from flame, electric wire, coal, pan or stone Uses for tender cuts of meat excess fat accumulated while cooking is drained off. 5. Gridding is done on (raised ridges ) solid cooking surface called griddle without any fat. . Meats, eggs and pancakes are cooked on griddle 6. Frying is a dry method of cooking by using fat as cooking medium. In the dry heat methods food is mainly cooked by convection of heat through the frying medium. It is also cooked by conduction the hot fat cooks the surface of the food. 30

30. ❶. Shallow Frying Sautéing : is by using small amount of fat in shallow pan over relatively high heat. It is French term to mean jump. It is common for tender foods like tenderloin; pork chops, fillet, vegetables, fishes and meats. Brown, colorful juicy and flavorful food can be produced. The food can sautéed in a liquid such as wine or stock which produces sauces served with the sautéed items. B. stir frying : pan is heated to high temperature, small amount of oil is then poured down, dry seasonings like garlic, ginger is added meat is added, vegetable is added, liquid ingredients like soy sauce, vinegar, wine; black/white papper and salt are added, the food is tossed out very quickly using wooden /metal spoon. . 31

31. ❷ . Deep Fat Frying The food is completely immersed in large quantity of hot fat (350°c to 400°f ). The food should be made in to suitable, even sizes Most of the foods that are to be deep fried require coating before frying to keep the food intact and also prevent fat absorption. Fats and oils should not be heated to high temperatures ,as fat decomposes at high temperatures. On other hand if the fat is not hot enough, the food breaks up and it absorbs extra fat thus makes the product too oily for consumption. 32

32. A. Pan Frying : It is a form of frying characterized by use of less cooking oil than deep frying because of the partial coverage. The food must be flipped at least once to cook both sides. Fish or seafood is popularly desirable for pan frying. B. Pressure Frying: . The material (equipment) used for pressure frying is called pressure fryer. Pressure frying is mostly done in industrial kitchens. Ordinary pressure cookers are not suitable for pressure frying. The process is most notable for its use in the fried chicken products. Pressure frying requires accurate time since the product cannot be seen while it is cooking. 33

33. Advantages of Deep Frying It is very quick method of cooking. caloric value of food is increased since fat is used as the cooking media. frying develops the flavor of food. It improves texture and appearance of food. Disadvantages of Deep Frying deep frying produces large amounts of waste oil. the food may become soggy due to too much oil absorption. fried foods are not easily digested. repeated use of heated oils will have ill effect on health. cooking oil is flammable if applied to high temperature. 34