COOKERY 7 WEEK 1- MATERIALS FOR KITCHEN TOOLS TOOLS AND UTENSILS.pdf

Powerpoint Presentation of Materials of Kitchen Tools and Utensils

9. MATERIALS OF KITCHEN UTENSILS
AND EQUIPMENT COMMONLY
FOUND IN THE
KITCHEN.

10. Acookshouldbe
familiarwith the
correct utensils,
devicesandequipment
inthekitchen.
Job of cooking
requiresspecifictools,
utensilsandequipment
for proper and
efficientpreparationof

11. 1. ALUMINUM
•Best for all around use
Most popular,
attractive and
lightweight and less
expensive.
It gives heat
distribution no matter
what heat temperature
.
•It turns dark when used
with alkalis.
•it is commonly found in
the kitchen.

12. 2. STAINLESS STEEL
•Itisthemost
popularusedfor
tools and
equipment,butit
is more
expensive.
•Easiertoclean
andshine.
•Itmaybebought
inmanygauges,
fromlightto

13. 3. GLASS
*good for
baking but not
practical on
top surface
cooking.

14. 4. CAST IRON
Itissturdy,
butmustbe
keptseasoned
toavoidrust.

15. CERAMIC AND HEAT-PROOF GLASS
used especially
for baking dishes
, casseroles or
measuring cups.
•It conduct heat
slowly and evenly.
•Many of these
baking dishes are
decorated and can
go from stove or
oven to the dining

16. TEFLON
•Is a special coating
applied to the
inside of some
aluminum or steel
pots and pans.
•*it is easier to
wash and clean ,
however, take care
not to scratch the
Teflon clothing
with sharp
instrument. Use

17. PLASTIC AND HARD
RUBBER
*used for cutting and
chopping boards,
table tops, bowls ,
rays and etc.
*less dull to knives
than metal and more
sanitary then wood.
* Plastics are greatly
durable and cheap
but may not last
long.

20. COOKING UTENSILS
LIST THAT EVERY
KITCHEN NEEDS .

22. BASTER
Is handy for
retuningsomeofthe
meatorpoultry
juicesfromthepan,
backtothefood.Its
brushescanbeused
for the same
purpose,butthey
arealsoconvenient
forbutteringthe
topsofbreadsand
bakedgoodsafter
theycomeoutfrom

23. CANS, BOTTLES , CARTOONS
OPENER.
Itisusedtoopena
foodtinpreferably
withasmooth
operation,and
comfortable grip
andturningknob.

24. COLANDERS
-Arealsocalled
vegetable
strainer.
-Cleanvegetables
-Strainpastasor
tincontents

25. CUTTING BOARDS
-isawoodenor
plasticboard
where meats
andvegetables
canbecut.

26. DREDGERS
Itisusedtoshake
flour,saltand
pepperonmeat,
poultry,andfish.

27. DOUBLE BOILER
used when
temperaturesmust
bekeptbelow
boiling,suchasfor
egg sauces,
puddings,andto
keepfoodswarm
withoutovercooking.

28. EMERY BOARDS/SHARPENING
STEEL
It is used to
sharpen long
knives.

29. FLIPPER
Itisusedfor
turning
hamburgersand
other food
items.

30. FUNNELS
Itisusedtofill
jars,madeof
varioussizesof
stainlesssteel,
aluminum,orof
plastic.

31. GARLIC PRESS
Itisspecifically
designedforthe
purposeofpulping
garlicforcooking.

32. GRATERS
Itisusedto
grate,shred,
slice and
separatefoods
suchascarrots,
cabbage and
cheese.

33. HANDY POULTRY AND ROASTING
TOOLS
Makesiteasier
toliftahot
roastedturkey
from the
roastertothe
servingplatter,
without it
fallingapart.

34. KITCHEN KNIVES
Often
referredtoas
cook’sorchef’s
tools,knives
areamustfor
alltypesof
kitchentasks,
frompeelingan
onion and
slicingcarrots,
tocarvinga

35. 7. KITCHEN SHEARS
Are practical for
opening food
packages, cutting
tape or string to
package foods or
simply remove
labels or tags from
items.

36. Areamongthemost
important items
found in any
kitchen, since
consistentlygood
cooking depends
upon accurate
measurements.
MEASURING CUPS, SPOONS

37. Scalesareusedtoweigh
materialsofbigger
volumes.Itmustbe
handledcarefully.

38. Commonly used measuring tools in
home or commercial kitchens:
Measuring cup for dry it can only be used for
cold ingredients.
Measuring cup for liquid ingredients-made up
of heat-proof glass and transparent so that
liquid can be seen.
Portion Scales-used to weigh serving portions
from one ounce to one pound.

39. ScoopsandDippers-usedtomeasureserving
ofsoftfoods,suchasfillings,icecreamand
mashedpotato.
HouseholdScales-usedtoweighlargequantity
ofingredientsinkilos,commonlyinrice,
flour,sugar,legumesorvegetablesandmeat
upto25pounds.

40. PASTA SPOON OR SERVER
Isusedtotransfera
littleor much
cookedpastatoa
waiting plate,
withoutmess.Itis
bestusedtolong
noodles,youcan
usealargeslotted
servingspoonfor
shortpastas.

41. POTATO MASHER
Usedformashing
cookedpotatoes,
turnips,carrotsor
othersoftcooked
vegetables.

42. ROTARY EGG BEATER
Used for beating small
amount of eggs and
batter. It should be
made up of
stainless steel, and
gear driven for ease
in rotating.

43. SCRAPER
Itisarubber
siliconetoolsto
blendorscrapethe
foodfromthebowl;
metal,siliconeor
plasticeggturners
orflippers.

44. SEAFOOD SERVING TOOLS
Itmakethetaskof
cleaningseafood
andremovingthe
shellmucheasier.

45. SERVING SPOONS
Autensilconsisting
ofasmall,shallow
bowlonahandle,
usedinpreparing,
servingoreating
food.

46. SERVING TONGS
Itenablesyoutomore
easilygraband
transferlargerfood
items,poultryor
meatportionstoa
servingplatter.

47. LADLE
Usedforserving
souporstews,but
canalsobeusedfor
gravy, dessert
saucesorother
foods.Italsoworks
toremoveorskim
offfatfromsoups
andstews.

48. KINDS OF
KNIVEs

49. BUTCHER KNIVES
Usedtosectionraw
meat,poultry,and
fish.Itcanbeused
asacleaverto
separate small
jointsortocut
bones.

50. FRENCH KNIFE
Usedtochop,dice,or
mincefood.

51. ROAST BEEF SLICER
Usedtosliceroasts,
ham,andthick,
solidcutsofmeats.

52. BONING KNIFE
Usedtofilletfishand
toremoverawmeat
fromthebone.

53. FRUIT AND SALAD KNIFE
Usedtoprepare
salad greens,
vegetables and
fruits.

54. SPATULA
Usedtoleveloff
ingredients
when
measuringand
to spread
frostingsand
sandwich
fillings.

55. CITRUS KNIFE
Usedtosection
citrusfruits.
Thebladehas
two-sided,
serratededge

56. PARING KNIFE
Usedtocore,peel,
andsectionfruits
and vegetables.
Bladesareshort,
concavewithhollow
ground.

57. SPOONS
Solid,slottedor
perforated.Itis
madeofstainless
steelorplastic,the
solidonesareused
tospoonliquids
overfoodsandtolift
foods,includingthe
liquidoutofthepot.

58. TEMPERATURE SCALES
Usedtomeasureheat
intensity.Othersmall
thermometers are
hangedororstandiin
ovensorrefrigeratorsto
checktheaccuracyof
the equipment’s
thermostat.

59. TWO-TINE FORK
Usedtoholdmeats
whileslicing,and
toturnsolidpieces
ofmeatwhile
browning or
cooking.Madeof
stainlesssteelwith
heat-proofhandle.

60. VEGETABLE PEELER
Usedtoscrape
vegetables.The
bestones are
madeofstainless
steelwithsharp
doublebladethat
swivels.

61. WHISKS FOR BLENDING , MIXING
Usedforwhipping
eggsorbatter,and
for blending
gravies,sauces,and
soups.

62. WOODEN SPOON
Areusefulfor
creaming,
stirring and
mixing. They
shouldbemade
ofhardwood.