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Module 1

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56 views34 pages

Module 1

Uploaded by

auraancog1220
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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LESSON 1:

BASIC KITCHEN

TOOLS AND EQUIPMENT


Learning Outcomes:
• Identify types of tools, equipment, and
paraphernalia
• Participate in class discussion
• Classify the types of appropriate cleaning
tools and equipment based on their uses
Activity 1. Please Explore!
Write on a separate sheet of paper all the kitchen tools and equipment found in
your kitchen. Write as many as you can.

1.________________ 6. ______________ 11. ___________________


2.________________ 7. ______________ 12. ___________________
3.________________ 8. ______________ 13. ___________________
4.________________ 9. ______________ 14. ___________________
5.________________ 10. ______________ 15. ___________________
KITCHEN
TOOLS
Knife
used to cut ingredients
like meat, vegetables
and fish.
Chef's Knife
Used for chopping, slicing,
mincing and performing
mort food cutting tasks
that do not require a
highdegree of precision
Serrated Knife
Also known as bread
knife. The serration
allows for easy cutting
through the crust and
soft inside of a
loaf without
significantly warping
the form
Paring Knife
Used for cutting small
precision details and for
peeling fruits and
vegetables.
Cleaver
A heavy, rectangular
blade designed to cut
through meat and
bones in heavy,
hard strokes.
Boning
A flexible,Knife
thin and
longknife designed
for removing bones
from meat, especially
fish and
poultry
FRYING PAN/
SKILLET
A flat pan with flared
sides and no lid typically a
20 to 30 cm (8 to 12
inches) in diameter
SAUCE PAN
A vessel with
vertical sides
about the same
height as their
diameter
commonly used
for
simmering or
boiling
SAUTE PAN
it has a large
surface area but
with vertical
sides to prevent
food from
escaping during
cooking
STOCKPOT
A large pot
with sides
at least as
tall as
their
COLANDER
A type of sieve
used for
separating liquids
and solids.
CUTTING
BOARD
A durable board
often made
with wood, plastic
or glass on
which the
material to be cut
is
placed.
LADLE
A type of serving
spoon that is
widely used for
soup, stew or
other liquid foods.
MEASURING
2
C2 416 CUP
1
U
F 4
F
41
oz
8
A kitchen utensil used
primarily to measure the
2
or l
volume of liquid or
1 0
powder-form cooking
ingredients.
.
CUTLERY
Usually known as
silverware or
flatware which refers
to any
hand implement
used in
preparing and
serving food
GRATER
A kitchen
utensil used to
grate
foods into fine
strips or
crumbs.
WHISK
A cooking
utensil used to
blend
ingredients
smoothly.
VEGETABLE
PEELER
Used to scrape
vegetables, such
as carrots and
potatoes and can
also be used to
peel fruits
CAN & BOTTLE
FURM OPENER
ANOS Used to open a
food tin,
preferably with a
smooth
operation, and
CHOP comfortable grip
and turning knob
OCEAN
NE
POTATO
MASHER
Used for mashing
potatoes or
other soft cooked
vegetables
GARLIC
PRESSER
A kitchen tools
specifically designed
for crushing garlic
BASTING
BRUSH
A cooking tool designed
to assist
cooks with basting,
which refersto adding
liquid to food for
flavor and to help keep
it moist
FUNNEL
A conical utensil
having a small
hole or narrow tube
at the apex
used to transfer the
flow of a
substance, as into a
small-
mouthed container
KITCHEN
EQUIPMENT
HAND MIXER
A hand-held mixing device
consists of a handle mounted
over a large enclosure
containing the motor, which
drives one or two beaters which
are immersed in the food to be
mixed
MICROWAVE
OVEN
A kitchen tools
specifically
designed for
crushing garlic
BLENDER
A kitchen and laboratory
C
appliance used to mix,
ui
puree, or
si emulsify food and other
n substances
ar
t
FOOD
PROCESSOR
An electric kitchen
appliance that utilizes
several different
blades and a high-speed
motor to handle several
different common cooking
tasks
BURNER
GAS
withRANGE
A kitchen appliance
a chamber or
compartment used
forW/OVEN
cooking, baking,
heating or drying
PRESSURE
COOKER
A kitchen equipment
that allows cooks to
prepare certain foods
in less time than
required by
conventional methods.

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