COOKERY-ACTIVITY.docx Commercial Cookery

Cookery 7

1. SEAITNLSS TELSE

2. LUAMNUMI

3. ASCT IRNO

4. ODULBE EOIBLR

5. OFLNTE

6. ASTBRE

7. SRCELDOAN

8. DDGESRRE

9. NENULFS

10. RGIACL
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11. PTAOOT
SHERAM

12. RORYTA
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13. CPERSAR

14. VIGSERN
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15. SVINGRE ONSTG

16. TUAPALS

17. POUS
DLDALE

18. REIW
KWISHS

19. DWOEON SOONP

20. 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
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.

21. is the best for 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.

22. is sturdy 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.

23. is used when temperature must be kept below
boiling, such as for egg sauces, puddings, and
to keep food warm without overcooking.

24. is a special coating applied inside of aluminum
or steel pots and pans. It prevents food from
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.

25. is handy for returning some of the meat or
poultry juices from the pan, back to the food.
Basting brushes can be used for same
purpose, but they are also convenient for
buttering the tops of breads and baked goods
after they come out of the oven

26. also called a vegetable strainer
are essential for various tasks from
cleaning vegetables to straining pasta or tin
contents.

27. are used to shake flour, salt,
and pepper on meat, poultry, and fish.

28. are used to fill jars, made of
various sizes of stainless steel, aluminum, or
of plastic.

29. is a kitchen tool which
is specifically designed for the
purpose of pulping garlic.

30. is used for mashing cooked potatoes, turnips,
carrots or other soft cooked vegetables.

31. used for beating small amount of eggs or
batter. The beaters should be made of
stainless steel.

32. a rubber or silicone tool to blend or scrape the
food from the bowl, metal, silicone or plastic
egg turners or flippers.

33. utensils consisting of a small, shallow bowl on
a handle used in preparing, serving, or eating
food.

34. enable you to 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.

35. is used for serving 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.

36. is used to level off ingredients when
measuring, and to spread frostings and
sandwich fillings.

37. are used for creaming,
stirring, and mixing. They should be made of
hard wood.

38. 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.