PADIANGAN IVIE RICHEL BSTM2
CULINARY ARTS CHAPTER 2
2. List down kitchen tools and equipment’s and its use.
A. HAND TOOLS
1. Peeler a device used to remove skin from fruits and
vegetables
2. Mortar and Pestle a cup shaped receptacle and stick used to grind
spices
3. Dutch Oven a large heavy cooking pot with handles on either
side with lid
4. Steamtable Pans metal containers of various sizes used to cook
and hold hot foods
5. Muffin Pans a pan with cylindrical indentations used to cook
muffins and cupcakes
6. Loaf Pan oblong shaped pan used to bake breads and
loaves
7. Cookie Sheets a flat metal tray used to bake cookies and other
flat bakery items
8. Palate Knife a broad, flat dull knife used to spread icing
9. Whisk a utensil used to beat or whip eggs or cream
10. Saucepan a deep pot, typically round, made of metal with
one handle and a lid
B. HEAVY TOOLS
1. Kerosene
It is also a petroleum product used in commercial kitchens for cooking. The liquid fuels
produce heat almost instantly. The initial cost can be high. They are convenient to use
but risky if proper safety precautions are not followed while handling these fuels.
2. Kitchen stove
It is a kitchen appliance designed for the purpose of cooking food. Kitchen stoves rely
on the application of direct heat for the cooking process and may also contain an oven,
used for baking.
3. Wood Fuel
It can be acquired from logs, wood chips, and bamboo pellets. Seasoned logs are
more popular in commercial kitchen as they contain less moisture. The more the
moisture, more is the smoke created while burning.
Though it is easily available, it requires a separate storage space at commercial food
production end. Its calorific value is around 3500 Kcal/kg for moist wood and up to
4700 Kcal/kg for dry wood.
4. Charcoal
It is obtained by slow heating of wood, animal or vegetable remains in the absence of
oxygen. Charcoal is easily available and widely accepted as commercial cooking fuel.
It produces less smoke than wood fuel. It also requires separate storage space. Its
calorific value is around 7500 Kcal/kg.
Solid fuels are useful in direct heating ovens, three stone stoves, tandoor, and
barbeques. This fuel can emit carbon or ash particles while burning. Solid fuels give
gradual heating. The initial cost is low. It also gives a tempting smoky aroma to the
baked/roasted food.
5. Liquid Propane
It is nothing but LPG, a mixture of propane and butane gases that exist in liquid state at
room temperature. The LPG is highly inflammable and burns with a blue flame without
emitting smoke, and it can be controlled precisely. Its calorific value is around 1000
Kcal/kg.
6. Shredders
A shredder cuts the fruits and vegetables into string-like fine pieces, which are useful in
salads and vegetarian cookery
7. Nut cracker
It is used to crack the shells of hard nuts such as almonds, walnuts, hazelnuts, pine
nuts, palm nuts, and pistachio. Some machines are also capable of shelling
watermelon and pumpkin seeds, and peeling peanuts, cashew nuts and almonds.
8. Dish Warmer
It can dry as many as 1800 dishes an hour and eliminates the possibility of
contamination caused by conventional drying methods. It conducts speedy washing of
dishes. It also keeps the micro organic particles depositing at bay for long time.
9. Glass Washer
It washes and dries almost 2000 glasses per hour. There are two types of glass
washers − rotary and pass-through. They are mostly used at bars for washing glasses
of various shapes meant for various beverages.
10. Fryer
Some food items are prepared by immersing them in heated oil in a fryer. There are
two basic versions of a fryer − Electric fryer and Gas fryer. The frying time and oil
temperature varies directly with the food type and the size of the fryer. It consists of a
fryer basket and heating element and a thermostat controls a fryer.
c. COOK WARES
1. A stainless steel skillet will likely be the workhorse of your kitchen. You will be using
this cookware for frying, searing, sautéing, and browning
2. A sauté pan is different from a skillet in a couple of important ways. It has a wide flat
bottom and vertical sides that generally go up much higher than a skillet’s flared sides
do. This makes it easier to cook sauces and sear and braise meat than a skillet.
3. Small sauce pan
For small portion cooking of soups, stews, pastas or sauces, a lightweight and easy to
handle saucepan is necessary.
4. Cast iron skillets
Modern cast iron skillets are made from heavy cast iron and pre-seasoned (so food
doesn’t stick); with impressive heat retention abilities these skillets are favoured for use
on both the stovetop and oven alike.
5. A baking sheet pan (or sheet pan, baking tray, baking sheet) is a flat, rectangular
metal pan that is used for roasting and baking food in the oven. From quickly roasting
cauliflower, broccoli, or squash to whipping up a tasty treat if you’re inclined to bake, a
high quality baking sheet pan is an essential item for a minimalist kitchen.
6. A muffin pan is a baking pan with 6 or 12 built-in cups. Besides making muffins, they
are great for individual quiches and on-the-go breakfast cups.
7. Fissler Solea
This unique stainless steel cookware from Germany has a thick aluminum base, which helps it
heat evenly on a gas or electric range. Pots simmered steadily, and the interior of the fry pan
has a Novogrill, a grid pattern which resulted in beautifully browned burgers.
8. A stockpot is a very large pot (usually 12 quarts) that is ideal for homemade broth or
large portions of soups. Anytime you want to make an extra large meal is also a great
reason to use a stock pot.
9. A wok is a round-bottomed cooking pot, originating in China. It is common in China
and similar pans are found in parts of East, South and Southeast Asia, as well as
becoming popular in other parts of the world.
10. A griddle is a cooking device consisting of a broad flat surface heated by gas,
electricity, wood, or coal, with both residential and commercial applications.
3. WHAT IS THE SIGNIFICANCE OF A EXTINGUISHER IN ESTABLISHEMENT?
DEFEND YOUR ANSWER.
Fire extinguishers are effective for immediate small fires and are required even in
areas that have overhead fire suppression systems, sprinkler systems, or deluge
systems. The advantages of fire extinguishers are that they are portable and can be
moved as close to the fire source as possible.
Yes, fire extinguishers are extremely important as they are the most commonly used
for of fire protection. In many cases they are a first line of defense and often contain or
extinguish a fire, preventing costly damage.
