FOOD PREPARATION AND KITCHEN UTENSILS EQUIPMENT

FOOD PREPARATION AND KITCHEN UTENSILS EQUIPMENT

1. Food
Preparation
Equipment
CHAPTER 4

2. Members:
Caasi, Jan Kenneth P.
Castro, Allondra B.
Suelos, Jaymark
Soriaga, Raniel DC.

3. Objectives
Objectives
Identify different food
preparation equipment
01
02
03
Know their proper
handling and care
Master the use and
function of each
equipment

4. Primary
Equipments

5. Primary
Equipments
RANGES
DO’S AND DON’TS
gas
Ensure pilots are lit before
activating burners.
Avoid leaving flattop ranges on high
heat when not in use for cooking.
Open or flattop surfaces can feature
electrical or gas burners.

6. Primary
Equipments
OVEN
Can have open or flattop surfaces with
electrical or gas burners
DO’S AND DON’TS
Make sure gas pilots are lit before
turning on burners. Don’t keep flattop
ranges on high temperature unless
items are being cooked over them
Stock deck
oven
Microwave
oven

7. Primary
Equipments
REFRIGERATORS/FREEZERS
•Used to store perishable foods and
avoid food borne contamination
•Refrigerator temperatures should be
maintained at below 4 degrees Celsius
and freezers at 0 degrees Celsius

8. Primary
Equipments
DISHWASHERS
Household dishwashers may include
•Built in dishwasher •Portable
dishwasher •Convertible
dishwasher
Used of automatic cleaning of different
kitchen utensils, cutleries, glass, etc.
Two types of dishwashers are household
and commercial dishwashers

9. Auxillary
Equipments

10. Auxillary
Equipment
Griddles Tilting Skillets
•Supplement range units •Ideal for
preparing eggs, hamburgers, pancakes,
etc. •Surface should be cleaned instead
with grease mop and soft cloth to
maintain primed surface
•Found only in large food service
operations
•Used to make anything from chili to
poached eggs
•Can be tilted to pour out liquid
ingredients

11. Auxillary
Equipment
Boilers & Grills
Salamander
•Broiler’s heat is above the food
•Grills are heated below the food
•Small broilers used for browning and
glazing items.
•Can also be used for caramelizing,
grilling , toasting, etc.

12. Auxillary
Equipment
Steamers Deep fryers
•Heats food thru moist heat •Cabinet
steamers: stacked one above the other
with the door of each sealed tight with
clamps
•Steam jacketed kettles – used for
soups and stews
an electric machine for cooking food
in enough hot oil or fat to cover
it. Heat about 3 inches of oil in a
deep fat fryer.

13. Auxillary
Equipment
Woks Crockery
crockery and electric slow cookers
have gained popularity. It work especially well for cooking meat
and legumes to a moist temperature.
it is a round-bottomed, high-walled
pan, although flat-bottomed versions
are gaining popularity as they can be
used on standard ranges.
A large bowl-shaped pan that is
central to Chinese cooking.

14. Auxillary
Equipment
Rotisseries
A small electric motor rotates product
on a spit as moist, hot air circulates
around food. Used for cooking meats
especially chicken.

15. Cutting
Equipments

16. Cutting
Equipment
Meat Slicer Food Chopper Grinder
Meat slicers are adjustable to
create slices of different
thicknesses.
The electric meat slicer is
typically used in three different
varieties:
heavy duty.
light, medium, and
Usually used as a help
in dishes that requires
a lot of chopping such
as salsa, chutney and
soup.
Food grinder uses can
include grinding vegetables
for veggie burgers, sauces
and salsas, nuts for crunchy
toppings, pastas and even
cheeses and breadcrumbs.

17. Mixers

18. Mixers
MIXERS
Used for controlling the rate pf
foods which the ingredients are
combined.
A mixer may be a handheld mechanism
known as an eggbeater, a handheld
motorized beater, or a drill mixer.

19. Blenders & Food
Processors

20. Blenders & Food
Processors
Blenders & Food
Processors
Blenders have the blades or mixing
component at the bottom. A blender is
used to puree or crush ice. Food
processors are more versatile
and allow cutting, chopping and
kneading dough.

21. Coffee Makers
Coffee Makers
coffee maker or coffee machine is a
cooking
coffee.
appliance used to brew

22. Pots and Pans

23. Pots and
Pans
POTS
AND
PANS
Kettle
Saucepan
Sauce pot
Saucepans are primarily used for sauce
preparation, but can also be used to prepare
soups, stews, gravies, custard, and mashed
potatoes in small quantities.
a device specialized for boiling
water, commonly with a lid, spout,
and handle
a deep cooking utensil with two
hand grips opposite each other
used for stewing or boiling

24. Pots and
Pans
POTS
AND
PANS
Stockpot
Slope-sided saute pan
Straight-sided saute pan
the straight sides of a sauté pan allow
you to fit a higher volume of liquid into
the same amount of oven space
The slanted sides make it easier to stir,
flip, and toss ingredients in the pan so
that everything is cooked quickly and
evenly.
stockpot is a large, deep pot that is
usually used for making stock and
cooking healthy meals

25. Pots and
Pans
POTS
AND
PANS
Saucier
Casseroles
Double boiler
They are made up of two pieces, a large
pot that is filled with hot or boiling water
and a smaller pot that fits inside to trap
the steam from below
Sauciers are ideal for making
risotto, pastry cream, or—
shockingly—sauces.
a kind of large, deep pan or bowl used
for cooking a variety of dishes in the
oven; it is also a category of foods
cooked in such a vessel.

26. Pots and
Pans
POTS
AND
PANS
Bake pan
Sheet pan
Roasting pan
Sheet pan, also referred to as baking
tray, baking sheet, or baking pan, is a
flat, rectangular metal pan placed in an
oven and used for baking pastries
Used for cakes, but you can also
use a baking pan for treats such
as brownies, muffins and breads
used for roasting meat in an oven,
either with or without vegetables
or other ingredients.

27. Pots and
Pans
POTS
AND
PANS
Loaf pan
Muffin pan
Square baking pan
ideal for brownies, bar cookies,
cakes, cobblers, cornbread, and
more.
a rectangular-shaped bakeware
that's traditionally used for baking
bread.
used for holding batters or mixes while
they bake in the oven. Muffin pans are
usually made to make muffins and
cupcakes

28. Pots and
Pans
POTS
AND
PANS
Pie pan
Cake pan
Angel food cake pan
designed specifically so that the egg
whites in the batter cook evenly and
are allowed to rise high as they bake
a pan composed of metal, silicone,
heat-proof glass, ceramic, or
enameled metal that is safe for baking
in the oven.
Pie pans are used to bake pies; ideally,
they ensure a flakey, cooked-through
crust on the bottom, which is sometimes
prone to sogginess.

29. Pot and Pan
Materials
Pot and Pan Materials
Stainless steel
Anodized aluminum Cast Iron
Nonstick coatings Aluminum
Enameled cast Iron
Poor heat conductor, which is
why they are often bottom-
coated with copper.
Surface is electrochemically
sealed to make it nonreactive.
Superb
retaining
at
heat,
but slow to heat
or cool.
Tolerate high heats and eliminate
sticking that can occur with
stainless steel.
Enamel coating may chip with
abrasion and wear.
Excellent heat conductor and lightweight, but it reacts with foods
that are acidic and alkaline.

30. Preparation Utensils

31. Preparation
Utensils
Spatulas Brushes
Preparation Utensils
Tongs Forks Whisks Molds
used to level off
ingredients when
measuring,
remove food from
flat pans.
used to turn meat
while broiling, lift
vegetables from
steamer and
serve food.
used to turn meat
while cooking or
to hold meat and
other foods while
being sliced.
variety of shapes
are used for
gelatins and
desserts.
Straight whisk - for
general purposes.
Balloon whisk - for
incorporating air
into eggs whites.
Flat whisk - for
sauces and gravies.
Pastry brushes- spread
melted butter or thin
mixtures.
Grease brushes- remove
grease from soups,
stocks and sauces.
Vegetable brushes- clean
vegetables and fruits,

32. Preparation
Utensils
Wooden spoon Solid spoons Slotted spoons Skimmers Strainers Colander
Spoons, skimmers and strainers
for stirring,
mixing, creaming,
tossing, folding
and serving.
to lift foods,
including the
liquid, out of the
pot.
lift foods out the
liquid in which
they were cooked.
used for
separating solids
and liquid.
to remove scum and
grease from the top
of stocks, gravies
and other liquids.
to drain cooked
foods like pasta and
to rinse salad greens
and berries.

33. Preparation
Utensils
Sifter
Flour and dough utensils
Pastry blender Rolling pin Dough scraper Pastry bags
used to sift flour
or powdered
sugar, and to
blend dry
ingredients.
used to cut
shortening into
flour.
used to roll out
pastry, rolls and
cookies.
to make shaped
pastries and
decorations.
used to scrape the
dough from the
board.

34. Measuring
Utensils
Liquid measuring
cup
Dry Measuring cap
Measuring
spoons
Ladies
Scoops or
dippers
Measuring tools

35. Measuring tools
Liquid
Measuring
Cup
Dry
measuring
cups
Measuring
spoons
Ladies
Scoops or
Dippers
To measure both
liquid and dry
ingredients.
Fractional, flat-
topped & they are
single volume.
Available in different
sizes. 1-cup, 2-cup and
4-cup capacities.
Individually stamped with
their capacity in ounces
that can be used to
measure liquids.
Has a scoop number
that indicates number
of portions from a
quart.

36. Kitchen Shear Poultry Sheer Peeler
A kitchen tool made
for food preparation
that is more versatile
than a standard pair
of cutting scissors.
Used to cut
through fowl and
fish bones.
Used to remove
the outer layer of
some vegetables.
Cutting tools

37. Short Quiz

38. 1.
R _ n _ es

39. 2. D _ s _ washers

40. 3. Gr_d_les

41. 4. G_in_er

42. 5. Pe_le_

43. That’s
ALL,
Thank
you.