Evolution-of-houshold-utensils-in-the-philippines.pptx

cookery

1. Evolution of household utensils in the philippines GROUP 1 PRESENTATION

2. BEFORE 20ST CENTURY UTENSILS

3. Before 20st century utensils BRASSWARE Some of the metalware that came into the Philippine household were from China. A few came from Spain like the brass chocolatera and iron-cast pans. These metal utensils often outlived their original owners and were passed on to the next generation. When the succeeding generations find out that they are sought by collectors, they end up in antique shops.

4. Before 20st century utensils WOODEN BATYA. Charming pieces were usually made of wood. The wooden tubs, hand-carved from a single piece of wood evokes the time when the womenfolk washed clothes in brooks, riverbanks, and at open waterworks like the communal poso.

5. Before 20st century utensils TAPAYAN Also sought after by collectors were the earthen water containers called tapayan. The tapayan was placed on the banggera like a small cistern for cooking, drinking, and washing dishes. It is said that water stayed cool in the tapayan. The secret which kept the water in the tapayan fresh was the practice then of scrubbing the jar with buri leaves and rinsing it repeatedly with clean water, it is only then it becomes ready to be filled in with drinking water from the brook or a well. A shell of a kabibi was dropped into the tapayan to dispell any murk in minutes.

6. Before 20st century utensils KAMOT JARS Another earthenware sought by collectors are the kamot jars. This Ching dynasty tradeware circulating in antique shops were said to have been used in ancient barter trade. It was then used as kitchen vessel for fermenting liquids and condiments. Its name came from the scratch-like parallel indentation on the pot’s shoulder.

7. Before 20st century utensils ALMIREZ More commonly found in Filipino household that also end up in thrift stores was the almirez or mortar and pestle team used for crushing garlic and peppercorn and for bringing out the juice from shrimp heads. Like other kitchenware, the almirez was painstakingly chiseled and shaped from stone by hand.

8. Before 20st century utensils PALAYOK Most commonly identified as a classic Filipino kitchenware is the palayok. From the potter’s wheel, the earthen pot was fired in a kiln to make it a constant household pot on fire. According to tradition, the first thing that must be brought into a new house was a palayok and the first task accomplished was to cook rice in the palayok.

9. PRESENT UTENSILS

10. Present utensils Kawali Kawali are metal cooking pans similar to the Chinese Wok. The kawali was also called “kalahay” which were made from steel or iron. The Chinese produced these pans in the country for a long time. During the Spanish colonial period, an imported pan was called “carajay”. The kawali is used to fry chicken, fish, pork and cook vegetables.

11. Present utensils Kaldero This Filipino kitchen utensil is similar to ‘kaserola,’ but broader and more prominent. ‘Kaldero’ is used in cooking a large amount of a particular Filipino dish that is frequently served during big occasions. A smaller ‘kaldero’ is commonly used to steam rice or ‘pangsaing.’

12. Present utensils Tacho A tacho is two-handled cookware with a flat bottom used to make syrups or candies.

13. Present utensils Ladle Ladles have been an essential kitchen tool for centuries. They are used to serve soups, stews, and sauces from pots to plates. The earliest ladles were made of wood or animal horns, but as technology advanced, they were crafted from metal and other materials.

14. Present utensils Mangkok ( bowl ) A bowl is a typically round dish or container generally used for preparing, serving, or consuming food. The interior of a bowl is characteristically shaped like a spherical cap, with the edges and the bottom forming a seamless curve. This makes bowls especially suited for holding liquids and loose food, as the contents of the bowl are naturally concentrated in its center by the force of gravity.

15. Present utensils Kettle A modern stovetop kettle is a metal vessel, with a flat bottom, used to heat water on a  stovetop or hob . They usually have a handle on top, a spout, and a lid. Some also have a steam  whistle  that indicates when the water has reached boiling point. Kettles are typically made with  stainless steel , but can also be made from copper or other metals.

16. Present utensils Charcoal Stoves Charcoal stoves have been used for centuries as a reliable source of heat for cooking and warmth. They are made from various materials such as clay, metal, or brick and are fueled by charcoal. Charcoal stoves are popular in many parts of the world due to their affordability and efficiency. One of the main advantages of charcoal stoves is that they produce less smoke compared to traditional wood-burning stoves. This makes them a healthier option for indoor cooking, especially in poorly ventilated areas. Additionally, charcoal stoves require less fuel than wood-burning stoves, making them more cost-effective.

17. Present utensils Strainer A strainer is a simple yet essential tool in any kitchen. It is used to separate solids from liquids, making cooking and baking easier and more efficient. The earliest strainers were made of woven reeds or grasses, but today they are typically made of metal or plastic. The use of a strainer can be traced back to ancient times, where it was used to strain wine and other liquids. In the Middle Ages, strainers were commonly used in brewing beer and ale. Today, they are used for everything from draining pasta to separating pulp from juice.

18. GROUP 1 MEMBERS Christine Joy Pasaylo Xyralyn Kris Solomon Kent Alain B. Villareal Regie Soposp Jasmine Navales Kia Tana Danilo Junieo Tana Ryza Reponte Erich Navales Solomon Mark Aldren Sayson Rory Villarta