In order to avoid food contamination, kitchen tools, utensils, equipment used in the preparation of food as well as the premises should be cleaned and sanitized, and store properly after each use.
This document provides information about kitchen tools, equipment, and materials. It discusses common materials used such as aluminum, stainless steel, glass, cast iron, and teflon. It then describes various tools for cooking, serving, and food preparation including cans/bottles openers, colanders, cutting boards, funnels, garlic presses, graters, kitchen shears, potato mashers, rotary egg beaters, scrapers, serving spoons/tongs, spatulas, spoons, whisks, and wooden spoons. Measuring tools like cups, scales, and scoops are also outlined. The document concludes by listing major kitchen equipment like refrigerators, ovens, microwaves,
This document provides information on various kitchen tools and equipment. It discusses knife sets, measuring tools, strainers, cookware, and other common kitchen tools. It describes the purpose and use of each item, including chef's knives, measuring cups, colanders, stockpots, can openers, and blenders. The objectives are to identify the uses of different tools and equipment and familiarize the reader with common kitchen items.
This document provides an overview of common kitchen tools and equipment used in cooking. It lists and describes various knives, measuring tools, strainers, cookware, and other utensils. These include chef's knives, measuring cups, colanders, stockpots, spatulas, and blenders. Major kitchen appliances are also outlined, such as refrigerators, ovens, stoves, and food processors. The objectives are to identify the uses of different tools and equipment and familiarize the reader with common cooking implements.
This document provides information about various kitchen tools and equipment. It begins by listing categories such as knife sets, measuring tools, strainers, cookware, and other kitchen tools. Each category then describes the different types of tools within that category, identifying their common uses. The document aims to familiarize the reader with the different tools and equipment used in the kitchen.
This document provides an overview of common kitchen tools and equipment used in cooking. It lists and describes various knives, measuring tools, strainers, cookware, and other utensils. These include chef's knives, measuring cups, colanders, stockpots, spatulas, and blenders. Major kitchen appliances such as refrigerators, ovens, stoves, and food processors are also outlined. The objectives are to identify the uses of different tools and equipment and familiarize the reader with common cooking implements.
This document provides an overview of common kitchen tools and equipment used in cooking. It lists and describes various knives, measuring tools, strainers, cookware, and other utensils. These include chef's knives, measuring cups, colanders, stockpots, spatulas, and blenders. Major kitchen appliances such as refrigerators, ovens, stoves, and food processors are also outlined. The objectives are to identify the uses of different tools and equipment and familiarize the reader with common cooking implements.
This document provides information on various kitchen tools and equipment used in food preparation. It describes knives used for slicing, dicing, and filleting foods. It also outlines measuring tools like scales, thermometers, and cups/spoons. Various cookware are mentioned including pots, pans, skillets, and baking sheets. Additional tools include peelers, graters, spatulas, tongs, and whisks. Major kitchen appliances such as refrigerators, ovens, stoves, and blenders are also covered.
This document provides information and instructions for a lesson on using and maintaining kitchen tools and equipment. It begins by listing various kitchen tools like graters, measuring cups, wooden spoons, and their purposes. It then discusses common materials used to make tools like aluminum, stainless steel, and glass. The document lists 29 essential cooking utensils and their uses. It also discusses equipment like refrigerators and microwaves. Learners are instructed to identify tools in images and given tasks to demonstrate proper use, cleaning, and storage of tools.
This document provides an overview of common kitchen tools and equipment. It describes various types of knives, measuring tools, strainers, cookware, and other utensils. Knife sets typically include chef's knives, paring knives, boning knives, cleavers, and bread knives. Measuring tools include scales, thermometers, measuring cups and spoons. Strainers include colanders, sieves, and cheesecloth. Cookware includes pots, pans, roasting pans, baking sheets and more. Other tools are peelers, spatulas, whisks, can openers and serving utensils. Major kitchen appliances are refrigerators, ovens, stoves, blenders and mixers.
This document provides information on various food preparation tools and how to use them properly. It discusses the importance of using the right tool for each job to help work more quickly and efficiently. It then describes several categories of tools including measuring equipment, slicing and cutting tools, mixing tools, baking tools, cooking tools, and other kitchen aids. For each tool, it explains its common uses in food preparation. The document aims to help readers identify quality tools, understand how to use them properly, and select the basic tools needed for a well-equipped kitchen.
The document provides information on cleaning, sanitizing, and storing kitchen tools and equipment. It discusses various materials used for cooking tools, such as aluminum, stainless steel, glass, cast iron, and Teflon. It also describes many common kitchen tools like can openers, colanders, chopping boards, funnels, garlic presses, and more. The document outlines the steps for washing dishes by hand or using a dishwasher. It emphasizes cleaning and sanitizing to prevent bacterial growth.
This document provides information about commercial cooking tools and equipment, measurement and calculation techniques, kitchen layout, and occupational safety. It defines national certificates issued by TESDA and describes a module that covers using and maintaining kitchen tools, measurement and calculation, kitchen layout interpretation, and occupational safety and health practices. The document then lists and describes various common kitchen tools and their functions. It provides guidelines for accurate measurement and discusses kitchen appliance operation and heat transfer methods. Finally, it defines markup and describes how to calculate peso and percentage markup.
The document lists and describes various types of kitchen tools and equipment used for commercial cooking. It discusses different pots and pans like frying pans, sauce pans, and stock pots. It also outlines tools for cutting, mixing, and food preparation such as knives, peelers, graters, whisks, and various types of mixers. The document provides information on additional appliances like microwaves, refrigerators, blenders, food processors, and gas ranges used in commercial kitchen settings.
Knives and various small handheld culinary tools are described. The document discusses different types of knives as well as tools used for tasks like coring, peeling, mixing, stirring, slicing, and straining foods. It also covers pots, pans, and larger kitchen appliances used for cooking, baking, and food preparation. A wide variety of equipment is outlined, ranging from basic knives and utensils to more specialized tools.
The document defines mise en place as organizing and arranging the work space, ingredients and equipment before cooking. It lists several benefits of mise en place including having all ingredients prepared and measured, saving time, avoiding running out of ingredients, and creating an organized and efficient kitchen. Common culinary terms related to sandwiches are also defined such as types of bread, fillings, and cooking methods. Finally, the tools, equipment and utensils needed to prepare sandwiches are identified including various knives, spatulas, boards, and other small kitchen tools.
The document defines mise en place as organizing and arranging the work space, ingredients and equipment before cooking. It lists several benefits of mise en place including having all ingredients prepared and measured, saving time, avoiding running out of ingredients, and creating an organized and efficient kitchen. Common culinary terms related to sandwiches are also defined such as types of bread, fillings, and cooking methods. Finally, the tools, equipment and utensils needed to prepare sandwiches are identified including various knives, spatulas, boards, and other small kitchen tools.
Cleaning, sanitizing, and storing kitchen tools and equipment properly is important for food safety. The document provides details on various materials used for kitchen tools, such as aluminum, stainless steel, glass, and cast iron. It also discusses many different types of kitchen tools and their uses, cleaning chemicals and methods, dish washing steps, and tips for cleaning tools by hand and using the dishwasher. Proper cleaning and sanitization of kitchen equipment and work surfaces helps prevent bacterial growth and foodborne illness.
Cleaning and sanitizing kitchen tools and equipment is important for food safety. The document provides details on:
- Common materials used for kitchen tools including aluminum, stainless steel, glass, cast iron, and teflon and how to care for each.
- Many types of kitchen tools and their uses such as knives, pots, pans, colanders, blenders, measuring cups.
- Proper cleaning methods including using detergents, solvents, acids, and abrasives depending on the soil. Basic steps for washing dishes are also outlined.
- Maintaining cleanliness of surfaces and ensuring no visible soils or greasy residues remain after cleaning.
WEEK 1-2 USE AND MAINTAIN KITCHEN TOOLS AND EQUIPMENT.pptxKrishaKashmirJose
油
The document discusses various cleaning equipment and supplies needed to thoroughly clean public areas like hotels, including floor cleaning equipment like vacuums and extractors, floor cleaning tools like mops and squeegees, and other tools like roomboy carts, caddy boxes, scouring pads, and dusting cloths. Proper cleaning requires the right equipment, tools, and supplies to sanitize surfaces and protect occupants from possible disease.
The document lists and describes various tools, equipment, and utensils needed for preparing desserts and sweets. It discusses 16 different kitchen tools including measuring cups and spoons, mixing bowls, can openers, cutting boards, knives, whisks, spoons, peelers, and baking pans. It also mentions several major kitchen appliances like refrigerators, ranges, mixers, and blenders. The tools are used for a variety of tasks like measuring, mixing, blending, slicing, grating, and baking sweet treats.
This document provides information about various kitchen tools and equipment. It begins by listing categories such as knife sets, measuring tools, strainers, cookware, and other kitchen tools. Each category then describes the different types of tools within that category, identifying their common uses. The document aims to familiarize the reader with the different tools and equipment used in the kitchen.
This document provides an overview of common kitchen tools and equipment used in cooking. It lists and describes various knives, measuring tools, strainers, cookware, and other utensils. These include chef's knives, measuring cups, colanders, stockpots, spatulas, and blenders. Major kitchen appliances such as refrigerators, ovens, stoves, and food processors are also outlined. The objectives are to identify the uses of different tools and equipment and familiarize the reader with common cooking implements.
This document provides an overview of common kitchen tools and equipment used in cooking. It lists and describes various knives, measuring tools, strainers, cookware, and other utensils. These include chef's knives, measuring cups, colanders, stockpots, spatulas, and blenders. Major kitchen appliances such as refrigerators, ovens, stoves, and food processors are also outlined. The objectives are to identify the uses of different tools and equipment and familiarize the reader with common cooking implements.
This document provides information on various kitchen tools and equipment used in food preparation. It describes knives used for slicing, dicing, and filleting foods. It also outlines measuring tools like scales, thermometers, and cups/spoons. Various cookware are mentioned including pots, pans, skillets, and baking sheets. Additional tools include peelers, graters, spatulas, tongs, and whisks. Major kitchen appliances such as refrigerators, ovens, stoves, and blenders are also covered.
This document provides information and instructions for a lesson on using and maintaining kitchen tools and equipment. It begins by listing various kitchen tools like graters, measuring cups, wooden spoons, and their purposes. It then discusses common materials used to make tools like aluminum, stainless steel, and glass. The document lists 29 essential cooking utensils and their uses. It also discusses equipment like refrigerators and microwaves. Learners are instructed to identify tools in images and given tasks to demonstrate proper use, cleaning, and storage of tools.
This document provides an overview of common kitchen tools and equipment. It describes various types of knives, measuring tools, strainers, cookware, and other utensils. Knife sets typically include chef's knives, paring knives, boning knives, cleavers, and bread knives. Measuring tools include scales, thermometers, measuring cups and spoons. Strainers include colanders, sieves, and cheesecloth. Cookware includes pots, pans, roasting pans, baking sheets and more. Other tools are peelers, spatulas, whisks, can openers and serving utensils. Major kitchen appliances are refrigerators, ovens, stoves, blenders and mixers.
This document provides information on various food preparation tools and how to use them properly. It discusses the importance of using the right tool for each job to help work more quickly and efficiently. It then describes several categories of tools including measuring equipment, slicing and cutting tools, mixing tools, baking tools, cooking tools, and other kitchen aids. For each tool, it explains its common uses in food preparation. The document aims to help readers identify quality tools, understand how to use them properly, and select the basic tools needed for a well-equipped kitchen.
The document provides information on cleaning, sanitizing, and storing kitchen tools and equipment. It discusses various materials used for cooking tools, such as aluminum, stainless steel, glass, cast iron, and Teflon. It also describes many common kitchen tools like can openers, colanders, chopping boards, funnels, garlic presses, and more. The document outlines the steps for washing dishes by hand or using a dishwasher. It emphasizes cleaning and sanitizing to prevent bacterial growth.
This document provides information about commercial cooking tools and equipment, measurement and calculation techniques, kitchen layout, and occupational safety. It defines national certificates issued by TESDA and describes a module that covers using and maintaining kitchen tools, measurement and calculation, kitchen layout interpretation, and occupational safety and health practices. The document then lists and describes various common kitchen tools and their functions. It provides guidelines for accurate measurement and discusses kitchen appliance operation and heat transfer methods. Finally, it defines markup and describes how to calculate peso and percentage markup.
The document lists and describes various types of kitchen tools and equipment used for commercial cooking. It discusses different pots and pans like frying pans, sauce pans, and stock pots. It also outlines tools for cutting, mixing, and food preparation such as knives, peelers, graters, whisks, and various types of mixers. The document provides information on additional appliances like microwaves, refrigerators, blenders, food processors, and gas ranges used in commercial kitchen settings.
Knives and various small handheld culinary tools are described. The document discusses different types of knives as well as tools used for tasks like coring, peeling, mixing, stirring, slicing, and straining foods. It also covers pots, pans, and larger kitchen appliances used for cooking, baking, and food preparation. A wide variety of equipment is outlined, ranging from basic knives and utensils to more specialized tools.
The document defines mise en place as organizing and arranging the work space, ingredients and equipment before cooking. It lists several benefits of mise en place including having all ingredients prepared and measured, saving time, avoiding running out of ingredients, and creating an organized and efficient kitchen. Common culinary terms related to sandwiches are also defined such as types of bread, fillings, and cooking methods. Finally, the tools, equipment and utensils needed to prepare sandwiches are identified including various knives, spatulas, boards, and other small kitchen tools.
The document defines mise en place as organizing and arranging the work space, ingredients and equipment before cooking. It lists several benefits of mise en place including having all ingredients prepared and measured, saving time, avoiding running out of ingredients, and creating an organized and efficient kitchen. Common culinary terms related to sandwiches are also defined such as types of bread, fillings, and cooking methods. Finally, the tools, equipment and utensils needed to prepare sandwiches are identified including various knives, spatulas, boards, and other small kitchen tools.
Cleaning, sanitizing, and storing kitchen tools and equipment properly is important for food safety. The document provides details on various materials used for kitchen tools, such as aluminum, stainless steel, glass, and cast iron. It also discusses many different types of kitchen tools and their uses, cleaning chemicals and methods, dish washing steps, and tips for cleaning tools by hand and using the dishwasher. Proper cleaning and sanitization of kitchen equipment and work surfaces helps prevent bacterial growth and foodborne illness.
Cleaning and sanitizing kitchen tools and equipment is important for food safety. The document provides details on:
- Common materials used for kitchen tools including aluminum, stainless steel, glass, cast iron, and teflon and how to care for each.
- Many types of kitchen tools and their uses such as knives, pots, pans, colanders, blenders, measuring cups.
- Proper cleaning methods including using detergents, solvents, acids, and abrasives depending on the soil. Basic steps for washing dishes are also outlined.
- Maintaining cleanliness of surfaces and ensuring no visible soils or greasy residues remain after cleaning.
WEEK 1-2 USE AND MAINTAIN KITCHEN TOOLS AND EQUIPMENT.pptxKrishaKashmirJose
油
The document discusses various cleaning equipment and supplies needed to thoroughly clean public areas like hotels, including floor cleaning equipment like vacuums and extractors, floor cleaning tools like mops and squeegees, and other tools like roomboy carts, caddy boxes, scouring pads, and dusting cloths. Proper cleaning requires the right equipment, tools, and supplies to sanitize surfaces and protect occupants from possible disease.
The document lists and describes various tools, equipment, and utensils needed for preparing desserts and sweets. It discusses 16 different kitchen tools including measuring cups and spoons, mixing bowls, can openers, cutting boards, knives, whisks, spoons, peelers, and baking pans. It also mentions several major kitchen appliances like refrigerators, ranges, mixers, and blenders. The tools are used for a variety of tasks like measuring, mixing, blending, slicing, grating, and baking sweet treats.
Effective Product Variant Management in Odoo 18Celine George
油
In this slide well discuss on the effective product variant management in Odoo 18. Odoo concentrates on managing product variations and offers a distinct area for doing so. Product variants provide unique characteristics like size and color to single products, which can be managed at the product template level for all attributes and variants or at the variant level for individual variants.
One Click RFQ Cancellation in Odoo 18 - Odoo 際際滷sCeline George
油
In this slide, well discuss the one click RFQ Cancellation in odoo 18. One-Click RFQ Cancellation in Odoo 18 is a feature that allows users to quickly and easily cancel Request for Quotations (RFQs) with a single click.
How to Configure Recurring Revenue in Odoo 17 CRMCeline George
油
This slide will represent how to configure Recurring revenue. Recurring revenue are the income generated at a particular interval. Typically, the interval can be monthly, yearly, or we can customize the intervals for a product or service based on its subscription or contract.
AI and Academic Writing, Short Term Course in Academic Writing and Publication, UGC-MMTTC, MANUU, 25/02/2025, Prof. (Dr.) Vinod Kumar Kanvaria, University of Delhi, vinodpr111@gmail.com
Inventory Reporting in Odoo 17 - Odoo 17 Inventory AppCeline George
油
This slide will helps us to efficiently create detailed reports of different records defined in its modules, both analytical and quantitative, with Odoo 17 ERP.
Research Publication & Ethics contains a chapter on Intellectual Honesty and Research Integrity.
Different case studies of intellectual dishonesty and integrity were discussed.
3. Cookwares
Stockpot is a cylindrical,
deep, heavy-bottomed,
straight-sided pot for
preparing, cooking, and
storing stocks, and soups
4. Cookwares
Saucepan it is a medium-deep pot with a flat
bottom, commonly used to make sauces and
gravies.
5. Cookwares
Casserole its an oval, four-sided or round
dish or pan made of stainless steel, ceramic,
or glass where food may be cooked and
served.
6. Cookwares
Nonstick Pan is coated with materials that
prevent food from sticking to the surface while
cooking or frying.
7. Cookwares
Cake Pan is a metal or glass(heat-proof) pan
usually of different sizes, shapes, and designs
used to bake cakes.
8. Cookwares
Wok or Carajay is often for stir-frying,
steaming, pan frying, deep frying, poaching,
boiling, braising, making soup, smoking and
roasting nuts.
10. Dry Measuring Cups
- allow you to fill the cup to
the top and then "level off"
or remove any extra with a
straight edge knife or metal
spatula. Available in nested
sets of 4 to 8 cups. Made of
metal or plastic, these cups
do not have a pouring spout.
11. Liquid Measuring Cup
- a vessel used
specifically for measuring
liquids. Liquid is poured
into the cup up to the
appropriate graduated
marker on the side of the
cup.
12. Measuring Spoons
- available in metal or
plastic, measuring spoons
are used to measure small
quantities of liquid and
dry ingredients.
15. Kitchen Tools
Bottle & Can Opener used
to open a food tin, preferably
with a smooth operation,
and comfortably grip and
turning knob.
16. Kitchen Tools
Cutting or Chopping Board is a durable
board on which food may be cut and chopped.
17. 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.
18. Kitchen Tools
Emery Board/ Sharpening
Steel used to sharpen
knives
Turner
is used to flip or turn and
lift pancakes, fillets, patties,
and other kinds of food
while frying and grilling.
19. Kitchen Tools
Funnel is used to pour
without spillage liquid or
small-grained ingredients into
containers with small
openings.
Garlic Presser is used to
crash garlic cloves efficiently
by forcing them through a
grid of small holes.
20. Kitchen Tools
Grater is used to grate, shred, and slice food
such as carrots, cabbage, and cheese.
21. Kitchen Tools
Pasta Server - used to
transfer a little or much
cooked pasta to a
plate/container without a
mess.
22. Kitchen Tools
Potato Masher is used for
mashing cooked potatoes,
turnips, carrots or other
soft cooked vegetables
Vegetable peeler used to
peel off or remove skin of
fruits and vegetables
23. 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.
24. Kitchen Tools
Food Tong 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.
25. Kitchen Tools
Wire Whisk consists of loops of stainless steel
wire fastened to a handle. It used to beat, fold,
blend, and whip ingredients.
26. Kitchen
Equipment
-- are more complicated tools.
They may refer to a small
electrical appliances or large
power operated appliances.
32. Kitchen Equipment
Blender used to blend, mix,
and liquefy different kinds of
food.
Electric Mixer used for
beating, folding, and
whipping ingredients.
55. Difficult Round
Instruction: Answer the following questions.
Write your answer in the sheet provided.
Wrong spelling wrong. Raise your answer as I
say Go.
56. QUIZ # 1
I Believe In You
GOOD LUCK and GOD BLESS
#ShARINGisLOVINGbutCHEATINGisaSIN
67. 11.
A tool used to transfer/ pour
ingredients without spillage in
a container.
68. 12. It is use to peel or remove the
skin of fruits and vegetables.
69. 13. It is used for spreading and
smoothing icings on cakes.
70. 14. It is use to keep food fresh, prevent food spoilage, and
inhibit the growth of bacteria.
15- 17.How can you handle properly the kitchen tools
for future use?
18-20.Why do we need to know the functions and uses
of the different kitchen tools and equipment?
72. Spell Me out
Instruction: Answer the following questions. In
answering, each group will spell out the correct
answer and each letter will be presented by the first
letter of a certain thing.
73. 1. Consists of loops of stainless steel wire fastened
to a handle. It used to beat, fold, blend, and whip
ingredients.
2. It is used to pour without spillage liquid or small-
grained ingredients into containers with small
openings.
3. Is a broad, flat, flexible scraper with unsharpened
edges used for spreading and smoothing icings
on cakes.
4. It is used to grate, shred, and slice food such as
carrots, cabbage, and cheese.
74. 5. It is used to peel off or remove skin of fruits
and vegetables.
6. A thermally insulated chamber used for
baking and cooking.
7. Are used to keep food fresh, prevent food
spoilage, and inhibit the growth of bacteria.
8. A durable board on which food may be cut
and chopped.
