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 discusses cooking and basic cooking principles. It defines cooking as using heat to prepare food for consumption and lists five purposes of cooking: to make nutrients available, enhance flavor, improve digestibility, increase palatability, and destroy pathogens. It identifies the key questions to consider when cooking: what utensils to use, ingredients, amount of heat, and which recipe to follow. The document then provides an overview of common cooking utensils and their uses before discussing ingredients, methods of cooking including dry and moist heat methods, and the five parts of a standard recipe: yield, ingredients, directions, equipment needs, and temperature/time.
This document summarizes key equipment and techniques used in restaurant kitchens. It discusses the flow of food through receiving, storage, preparation, cooking, holding and serving areas. It then provides details on types of knives and how to care for them. It also describes various tools, small equipment, measuring utensils, pots and pans, processing equipment like cutters and mixers, cooking equipment like steamers and broilers, and holding/serving equipment. Finally, it covers techniques like mise en place, seasoning, herbs and spices, and some basic food preparation methods.
Cooking tools and equipment are essential for preparing high-quality meals and drinks. When properly maintained and used, kitchen equipment will serve you well, but improper use can lead to unnecessary costs from repairs or inefficient energy use. The document then lists and defines various small tools, hand tools, measuring equipment, sieves/strainers, pans/pots/molds used in cooking.
This document provides the answer key for a Cookery 7/8 final exam. It lists the correct answers for 50 multiple choice questions from A to D or true/false. The correct answers are spaced throughout the list from 1 to 50 without any other context provided.
This document discusses various cooking tools and equipment. It begins by introducing the topic of exploring cooking tools and their functions. It then provides descriptions and images of common tools like mixing bowls, measuring cups, measuring spoons, spatulas, whisks, knives, cutting boards, pots, pans, blenders, ovens, and refrigerators. The document encourages sharing experiences using these tools and describes a fake cooking activity using imaginary ingredients. It concludes by emphasizing how understanding tools can improve cooking skills.
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 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.
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,
The document provides instructions on how to properly prepare and cook meat. It defines mise en place as organizing the work space and ingredients before cooking. Various tools and equipment used in meat preparation and cooking are identified, classified, and their proper uses explained.
This document discusses baking tools, utensils, and methods. It identifies various tools used in baking like mixing bowls, rolling pins, pastry cutters, baking sheets, and measuring cups. It explains the uses of tools like spiral whisks for beating and electric mixers for creaming ingredients. Baking methods like sifting, creaming, folding, beating, kneading, and whipping are also defined. The creaming method for making cake is outlined as creaming fat and sugar, adding eggs, and folding in flour. Proper use of tools and following baking methods are emphasized for good results.
TLE - FOOD PROCESSING (salting, curing, smoking)MichaellaApale
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The document discusses food processing tools and equipment. It identifies various measuring tools like scales, measuring cups and spoons, and thermometers used to ensure accurate measurements. Cutting equipment includes knives and fillet knives. Other equipment mentioned are smokehouses for curing meat with smoke, can sealers, and freezers and refrigerators for storage. Salting, smoking and curing equipment are also identified. Personal protective equipment like gloves, hair nets, aprons and masks are recommended for sanitary food preparation. The objectives are to identify equipment used in food processing and follow procedures for checking, sanitizing and calibrating equipment.
Tools, utensils and equipment in preparing sandwichesmich yan
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This document provides instructions for preparing sandwiches. It begins by outlining the objectives and learning outcomes, which are to perform mise en place, prepare various sandwiches, present them properly, and store leftovers. Next, it defines what a sandwich is and explains that preparing them is a fundamental cooking skill. The bulk of the document then lists and describes the various tools, utensils, and equipment needed to make sandwiches, such as knives, spatulas, bowls, grills and toasters. It provides photos and detailed explanations of over 15 key items.
This document provides information about food preparation processes and cooking methods. It lists common kitchen tools used for slicing, cutting, chopping, grating and other food preparation tasks. It also details several cooking methods like boiling, simmering, steaming, frying, sauteing and baking. Guidelines are provided for safe food preparation and cooking, such as using clean knives and chopping boards, avoiding cross-contamination, and taking safety precautions when using the stove.
This document provides an overview of tools, equipment, and baking terms used in pastry production. It begins with an introduction and expected learning outcomes. Then, it presents baking tools and equipment categorized into measuring tools, mixing tools, and cutting tools. For each category, it lists and describes the specific tools used, such as measuring cups and spoons, mixing bowls and whisks, and knives, shears, and cookie cutters. The goal is to familiarize the reader with the basic tools and terminology involved in pastry making.
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This document summarizes key equipment and techniques used in restaurant kitchens. It discusses the flow of food through receiving, storage, preparation, cooking, holding and serving areas. It then provides details on types of knives and how to care for them. It also describes various tools, small equipment, measuring utensils, pots and pans, processing equipment like cutters and mixers, cooking equipment like steamers and broilers, and holding/serving equipment. Finally, it covers techniques like mise en place, seasoning, herbs and spices, and some basic food preparation methods.
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This document provides the answer key for a Cookery 7/8 final exam. It lists the correct answers for 50 multiple choice questions from A to D or true/false. The correct answers are spaced throughout the list from 1 to 50 without any other context provided.
This document discusses various cooking tools and equipment. It begins by introducing the topic of exploring cooking tools and their functions. It then provides descriptions and images of common tools like mixing bowls, measuring cups, measuring spoons, spatulas, whisks, knives, cutting boards, pots, pans, blenders, ovens, and refrigerators. The document encourages sharing experiences using these tools and describes a fake cooking activity using imaginary ingredients. It concludes by emphasizing how understanding tools can improve cooking skills.
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 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.
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,
The document provides instructions on how to properly prepare and cook meat. It defines mise en place as organizing the work space and ingredients before cooking. Various tools and equipment used in meat preparation and cooking are identified, classified, and their proper uses explained.
This document discusses baking tools, utensils, and methods. It identifies various tools used in baking like mixing bowls, rolling pins, pastry cutters, baking sheets, and measuring cups. It explains the uses of tools like spiral whisks for beating and electric mixers for creaming ingredients. Baking methods like sifting, creaming, folding, beating, kneading, and whipping are also defined. The creaming method for making cake is outlined as creaming fat and sugar, adding eggs, and folding in flour. Proper use of tools and following baking methods are emphasized for good results.
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油
The document discusses food processing tools and equipment. It identifies various measuring tools like scales, measuring cups and spoons, and thermometers used to ensure accurate measurements. Cutting equipment includes knives and fillet knives. Other equipment mentioned are smokehouses for curing meat with smoke, can sealers, and freezers and refrigerators for storage. Salting, smoking and curing equipment are also identified. Personal protective equipment like gloves, hair nets, aprons and masks are recommended for sanitary food preparation. The objectives are to identify equipment used in food processing and follow procedures for checking, sanitizing and calibrating equipment.
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2. A complete set of tools and
equipment is essential in every kitchen
because the success of every cooking
activity depends on choosing quality
ingredients and using the right tools and
equipment.
3. MIXING UTENSILS
These utensils are used to
stir sauces and other liquids.They
are also used to scoop and serve
food.These includes spoon, fork,
spatula, ladle, and wooden and
slotted spoons.
4. 2. CUTTING UTENSILS
These are used to slice,
chop, mince, grate, shred, and peel
ingredients.Wire whisk, mallet,
knife, and grater are some of the
cutting utensils.
6. 3. COOKING PANS - use to cook and heat
the food to be preserved.
CASSEROL
E
SAUCE
FRYING
PAN
PRESSURIZE
D CANNER
7. 4. MEASURING UTENSILS AND
WEIGHING SCALE- use to get accurate
quantities of ingredients.
LIQUID
MEASURIN
G
CUP
MEASURING
SPOON
DRY
MEASURIN
G
CUP
DIGITAL
WEIGHING
SCALE
8. 5. MIXING BOWL AND COLANDER
Mixing bowl where the ingredients
combined and mixed.
Colanders used to drain the liquid
from the food.
