PPT TLE 8 2nd Q Cookery Lesson 1 SY 24-25.pptx

power point presentation for TLE 8 cookery in 2nd Quarter

1. TLE 8 2nd Quarter COOKERY

2. LESSON 1: USE OF KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA

3. Cookery is the art and practice of preparing food by combining, mixing, and heating ingredients. As a process, it involves using a variety of methods and tools to prepare a set of ingredients that are digestible and have a flavor.

4. KITCHEN TOOLS 1. FRYING PAN, FRY PAN OR SKILLET - this is a pan used for frying, searing and browning foods. It is typically a 20 to 30 cm (8 to 12 inches) diameter, flat pan with flared sides and no lid.

5. 2. SAUCEPAN (or pot - this is a vessel with vertical sides about the same height as their diameter and commonly used for simmering or boiling. Sauce pan generally has one long handle.

6. 3. SAUTÉ PAN - this is used for sauteing. It has a large surface area, like a frying pan, but with vertical sides to prevent food from escaping during cooking.

7. 4. STOCKPOT - this is a large pot with sides at least as tall as their diameter. Stockpots are typically measured in volume and come in a large variety of sizes to meet any need from cooking for a family.

8. 5. COLANDER - this is a type of sieve used in cooking for separating liquids and solids. A colander is pierced with a pattern of small holes that let the liquid drain through, but retains the solid inside.

9. 6. CUTTING BOARD - this is a durable board on which the material to be cut is placed. Kitchen cutting boards are often made of wood or plastic.

10. 7. LADLE - a type of serving spoon that is widely used for soup , stew or other liquid foods. Although designs vary, a typical ladle has a long handle. Ladles are usually made of the same stainless steel alloys as other kitchen utensils.

11. 8. MEASURING CUP - this is a kitchen utensil used primarily to measure the volume of liquid used primarily to measure the volume of liquid or powder- form cooking ingredients such as water, milk, juice flour and sugar.

12. 9. MEASURING SPOONS - these are used to measure small amount of ingredients , either liquid or dry, when cooking.

13. 10. GRATER - this is a kitchen utensil used to grate foods into fine strips or crumbs. It is commonly used to grate cheese and lemon or orange, and can also be used to grate other soft foods.

14. 11. WHISK - it is used to blend ingredients smoothly. It is usually with curved or coiled wires attached to a handle. The wires are usually metal, but some are plastic for use with nonstick cookware.

15. 12. VEGETABLE PEELER - this is used to scrape vegetables such as carrots and potatoes and to peel fruits.

16. 13. CAN AND BOTTLE OPENER - this is used to open a food tin preferably with a smooth operation and comfortable grip and turning knob.

17. 14. POTATO MASHER - this is used for mashing cooked potatoes, turnips carrots or other soft cooked vegetables.

18. Types of kitchen knives and their uses  Chef’s knife - used for chopping, slicing, mincing and performing most food cutting tasks. It is 8 inches long with a curve cutting edge.

19.  Serrated knife - also known as bread knife with a moderately long blade used in cutting bread without significantly warping its form.

20.  Paring knife - a tiny knife with only a few inches long. It works well for cutting and mincing small precision details and for peeling fruits and vegetables.

21.  Cleaver - a heavy rectangular blade designed to cut through meat and bones in heavy hard strokes.

22.  Boning knife - designed for removing bones from meat especially fish and poultry.

23. 17. Garlic presser - a kitchen tool which is specifically designed for the purpose of crushing the garlic.

24. 18. Basting brush - a piece of cooking tool designed to assist cooks with basting , which refers to adding liquid to food for flavor and to help keep it moist.

25. 19. Funnel - a conical utensil having a small a hole or narrow tube at the apex which is used to transfer the flow of a substance as into a small-mouthed.

26. KITCHEN EQUIPMENT 1. Hand mixer - a hand-held mixing device that consists of a handle mounted over a large enclosure containing the motor, which drives one or two beaters.

27. 2. Microwave oven - a kitchen appliance that combines the cooking with ease and speed of a microwave with the benefits of traditional oven cooking.

28. 3. Refrigerator - a cooling appliance for the storage and preservation of perishable food. It maintains a cold temperature above the freezing point of water.

29. 4. Blender - a kitchen appliance used to mix, puree or emulsify food and other substances.

30. 5. Food processor - an electric kitchen appliance that utilizes several different blades and a high-speed motor to handle several different common cooking tasks.

31. 6. Burner gas range with oven - contains chamber or compartment used for cooking, baking, heating and drying.

32. 7. Pressure cooker - allows cooks to prepare certain foods in less time than required by conventional methods. It comes in the form of a large pot that includes a locking lid which is ideal for a wide variety of recipes including soups, stews, beans meats and others.

33. 8. Griddle - a cooking device consisting of a broad flat surface that can be heated using a variety of means. It is used to cook fish, steak, chicken, and seafood as well as to brown food such as casseroles