UTENSILS OF CURING, SMOKING AND SALTING.pptx

UTENSILS

1. Kitchen Tools, Utensils and Equipment

2. Objectives Identify the use of the different tools and equipment Familiarize the different tool and equipment

3. Content Knife Sets Measuring Tools Strainers Cookware Other Kitchen Tools Kitchen Equipment

4. Let’s define! Equipment – It is a machine used to complete a particular task in processing foods usually electrically operated . Tools - It is a handheld device used in completing a particular task . Utensils - It is a device usually used for cooking foods.

5. Calibrate - It is used to prevent errors in measurement by ensuring the accuracy of the equipment . Sanitize - It is a process used to reduce bacteria from food contact surfaces, tools, and equipment . Cleaning - It is the removal of dirt by physical or mechanical means. Processing - This refers to subjecting of foods to special treatment before it is used . Sugar concentration - The process of preserving foods through the use of sugar.

6. CUTTING TOOLS Knife Set

7. Knife Set Chef’s Knife - is an all-purpose knife used for chopping, slicing and mincing . Paring Knife -is used for peeling and paring fruits and vegetables

8. Knife Set Tourné Knife- is used for fruits and vegetables; similar to paring knife Boning/Filleting Knife -is used to separate meat from bone;use to fillet fish

9. Knife Set Cleaver - is somewhat heavy and has rectangular shape Meat Slicer- used to slice roasted meats, ham, and thick solid cuts of meat

10. Knife Set Bread Knife – used to slice or divide breads and pastries Dinner Knife – knife used during meal;

11. Measuring Tools Mass Scale – use to measure the mass of an ingredient; can be operated manually or digitally

12. Measuring Tools Instant-read Thermometer - is used to measure the temperature of food to know if it has been cooked properly or being stored at the right temperature

13. Measuring Tools Measuring Cups – use to measure wet and d ry ingredients

14. Measuring Tools Measuring Spoons - are used to hold specific amounts of dry and wet ingredients; varying in sizes from a dash to 1 tablespoon or 15ml

15. Strainers

16. Strainers Strainer– is used to separate liquid from solid ingredients, sift fine grains, remove lumps, and rinse food

17. Strainers Colander– a bowl-shaped strainer with holes. It used to drain food such as pasta

18. Strainers Drum Sieve or Tamis – it is shaped somewhat like a snare drum, with a low-walled cylindrical frame, made of metal or wood that supports a disc of fine metal, nylon or cheesecloth mesh.

19. Strainers Cheesecloth– is loosely woven gauze-like cotton cloth used primarily in cheese making. It is used as straining cloth.

20. Strainers Chinois (shin- wahs )– conical sieve with an extremely fine mesh. It is usually used to strain custards, purees, soups, and sauces, making them very smooth; used also for sifting powdered sugar.

21. Strainers Food Mill – it is used to grind, mash, puree, and sieve soft food.

22. Cookwares

23. Cookwares Stockpot– is a cylindrical, deep, heavy-bottomed, straight-sided pot for preparing, cooking, and storing stocks, soups, and stews.

24. Cookwares Saucepan – it is a medium-deep pot with a flat bottom, commonly used to make sauces and gravies.

25. Cookwares Casserole – it’s an oval, four-sided or round dish or pan made of stainless steel, ceramic, or glass where food may be cooked and served.

26. Cookwares Roasting Pan – it is a large rectangular pan, often with a lid and a meat rack. It’s used to roast meat and fish.

27. Cookwares Nonstick Pan – is coated with materials that prevent food from sticking to the surface while cooking or frying.

28. Cookwares Baking Sheet – is a rectangular shape shallow metal pan used to bake bread and pastries.

29. Cookwares Cake Pan – is a metal or glass(heat-proof) pan usually of different sizes, shapes, and designs used to bake cakes.

30. Cookwares Cast-iron Skillet – is a heavy, thick-bottomed frying pan used when steady and even heat is needed in cooking.

31. Cookwares Wok or Carajay – is often for stir-frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, making soup, smoking and roasting nuts.

32. Cooking Utensils that every Kitchen Needs

33. Kitchen Tools Baster – is used to moisten the surface of meat with pan drippings, sauces, or butter. Bottle & Can Opener – used to open a food tin, preferably with a smooth operation, and comfortably grip and turning knob.

34. Kitchen Tools Cutting or Chopping Board – is a durable board on which food may be cut and chopped.

35. Kitchen Tools Dredger/Shaker – is a container with holes that is used to hold flour, herbs, salt, pepper and other same ingredients that are sprinkled on foods that are being prepared.

36. Kitchen Tools Emery Boards and Sharpening Steel – used to sharpen knives Flipper – is used to flip or turn and lift pancakes, fillets, patties, and other kinds of food while frying and grilling.

37. Kitchen Tools Funnels – is used to pour without spillage liquid or small-grained ingredients into containers with small openings. Garlic Press – is used to crash garlic cloves efficiently by forcing them through a grid of small holes.

38. Kitchen Tools Grater – is used to grate, shred, and slice food such as carrots, cabbage, and cheese.

39. Kitchen Tools Handy Poultry and Roasting Tools make easier it easier to lift a hot roasted poultry form the roaster to the serving platter, without it falling apart.

40. Kitchen Tools Kitchen Shears – are used for cutting , snipping, and cracking nuts. Pasta Spoon or Server– used to transfer a little or much cooked pasta to a plate/container without a mess.

41. Kitchen Tools Soup Ladle –

42. Kitchen Tools Potato Masher – is used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables Peeler – used to peel off or remove skin of fruits and vegetables

43. Kitchen Tools Scraper - used to blend or scrape food from the bowl or pan Spatula – is a broad, flat, flexible scraper with unsharpened edges used for spreading and smoothing icings on cakes, mixing ingredients, lifting and flipping and scraping bowls.

44. Kitchen Tools Tongs – are used to lift, turn, and transfer food Two-tine Fork – used to hold meats while slicing, and to turn solid pieces of meat while browning.

45. Kitchen Tools Whisk or Wire Whip – consists of loops of stainless steel wire fastened to a handle. It used to beat, fold, blend, and whip ingredients.

46. Kitchen Equipment - - are more complicated tools . They may refer to a small electrical appliances or large power operated appliances .

47. Kitchen Equipment Refrigerator and Freezer – are used to keep food fresh, prevent food spoilage, and inhibit the growth of bacteria.

48. Kitchen Equipment Oven – is a thermally insulated chamber used for baking and cooking. It can be electric oven, gas oven, or a microwave oven.

49. Kitchen Equipment Stove – stoves rely on the application of direct heat for the cooking process.

50. Kitchen Equipment Range – refers to the combination of stovetop and oven into one kitchen equipment

51. Kitchen Equipment Steamer – generally used for steaming food like siopao , siomai , and fish. Turbo Broiler – used for broiling and roasting.

52. Kitchen Equipment Blender – used to grate, grind, stir, blend, mix, whip puree and liquefy different kinds of food. Mixer– used for beating, folding, and whipping ingredients.

53. ends here!

54. Question???

55. Thank You