WEEK 1 - Use and maintain Kitchen tools and Equipment.pptx

INTRODUCTION TO TLE

1. Use and maintain Kitchen tools and Equipment Week 1: Quarter 1: Commercial Cooking

2. Materials of kitchen utensils and equipment Aluminum Stainless Steel Teflon Plastic and Hard Rubber

3. Kitchen Tools

4. 5 Categories of Kitchen Tools Cutting Tools Measuring Tools Preparation Tools Cookware Cooking Utensils 1 2 3 4 5

5. CUTTING TOOLS Paring Knife Bread Knife Chef’s Knife Cleaver Knife Kitchen scissors

6. MEASURING TOOLS Measuring Cups Glass Measuring Cups Measuring Spoons

7. PREPARATION TOOLS Colander Chopping board Mortar & Pestle Funnel Can and bottle opener Mixing bowl Strainer Grater Peeler Whisk

8. Cookware Frying Pan or Skillet Wok pan – use for deep frying Stockpot Saucepan or Sauce pot

9. Cooking Utensils Tong Cutlery

10. Kitchen Equipments

11. Hello ! I’m Tonton

12. We are planning to cook spaghetti and make some ice cream for my birthday.

13. But, I don’t know what kitchen tools and equipment that I should use. Can you help to identify what kitchen tools and equipment should I use?

14. Kitchen tools and Equipment for cooking Spaghetti: Stockpot Colander Wok pan Chopping board Knife Grater or shredder Whitefly ladle Colander ladle or Tong Kitchen scissors

15. Kitchen tools and Equipment (making Ice Cream): Mixing bowl Electric Hand Mixer or Whisk Refrigerator Measuring spoons Measuring cups

16. THANK YOU FOR HELPING ME 

17. LET’ GO 

18. MAINTAIN KITCHEN TOOLS, EQUIPMENT AND WORKING AREA

19. C leaning & S anitizing procedures must be part of the standard operating procedures that make up your food safety program. Improperly cleaned and sanitized surfaces allow harmful microorganisms to be transferred from one food to other foods.

20. Types of Cleaning Agent Abrasive Cleaners 2. Acid Cleaners

21. Types of Cleaning Agent 3 . Soaps and Detergents 4. Solvent cleaners

22. Steps in the Cleaning Process 1. C leaning 2 . W ashing 3. R insing 4. S anitizing

23. Methods for the Final Sanitization Heat

24. Methods for the Final Sanitization 2. Steam

25. Methods for the Final Sanitization 3. chemicals

26. When looking for an approved sanitizer the label must include: EPA registration number States that the product may be used on food-contact surfaces Does not require potable water rinse States that the product will sanitize. If a product is a detergent or sanitizer, it must also make the claim to clean.

27. Thank you for listening ! Goodbye and Thank your