Tools identification
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TOOLS IDENTIFICATION. Culinary Arts 1 Mrs. Heremans. TONGS. Metal, wooden, or plastic pinching tools used to grab foods without using your hands or fingers. . SLOTTED SPOON.

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TOOLS IDENTIFICATION

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Tools identification

TOOLS IDENTIFICATION

Culinary Arts 1

Mrs. Heremans


Tongs

TONGS

  • Metal, wooden, or plastic pinching tools used to grab foods without using your hands or fingers.


Slotted spoon

SLOTTED SPOON

  • Spoon with slots, holes or other openings in the bowl of the spoon which let liquid pass through while preserving the larger solids on top.


Metal turner

METAL TURNER

  • Used to flip/turn food from skillet or frying pan, or remove food from a sheet pan.


Rolling pin

ROLLING PIN

  • Is used to stretch and roll dough, such as pie crusts, cookies, and biscuits.


Sifter

SIFTER

  • Used to sift foods to incorporate air and eliminate lumps in foods such as flour, powdered sugar, and cocoa.


Vegetable peeler

VEGETABLE PEELER

  • Is commonly used to shave the skin off fruits and vegetables.

  • It can also be used to make delicate garnishes, such as carrot curls and chocolate curls.


Wooden spoon

WOODEN SPOON

  • Wooden spoon: used for stirring or turning foods

  • Wooden spoons wont burn when stirring hot foods.


Measuring spoons

MEASURING SPOONS

  • Used to measure liquid or dry ingredients


Metal spatula

METAL SPATULA

  • Has a long, flexible blade with a rounded end.

  • It is useful for scraping bowls and spreading icing on cakes.


Dry measuring cups

DRY MEASURING CUPS

  • Used for measuring dry ingredients (flour, sugar, peanut butter, etc.)

  • Scoop up, and then run a spatula across rim to level off excess ingredient (leveling).


Chefs knife

CHEFS KNIFE

  • The most used knife in a kitchen, can be used for all sorts of chopping, slicing, dicing, and mincing.


Coliander strainer

COLIANDER / STRAINER

  • Metal or plastic bowl with 1/8 inch holes pressed through out it.

  • Used for rinsing and draining foods.


Chefs carving fork

CHEFS/CARVING FORK

  • Is used to lift and turn meat and other foods . It is also used to hold larger pieces of food when cutting/carving them.


Mixing bowls

MIXING BOWLS

  • Used to gather and mix ingredients.


Ladle

LADLE

  • A tool with a bowl with a long handle for reaching to the bottom of deep pots, transferring liquids, and serving foods.


Grater

GRATER

  • The most common of grater is the four-sided. Each side has different sized holes that determine the size of the grated food pieces, from slices to shreds to crumbs.


Rubber spatula

RUBBER SPATULA

  • It is used to scrape food from the inside of bowls and pans.

  • It is also used to fold in whipped cream or egg whites.


Kitchen shears

KITCHEN SHEARS

  • Are used to tackle a variety of cutting chores, such as snipping string, and butcher’s twine, trimming artichoke leaves, and dividing dough.


Cutting boards

CUTTING BOARDS

  • A hard surface on which you place foods to be cut.

  • These are made of plastic, wood and even glass, and are available in a variety of sizes


Whisk

WHISK

  • A long utensil with a set of slim stainless steelwires that are gathered at one end and looped at the other.

  • Used to hand beat, incorporate, whisk, blend, and stir.


Liquid measuring cup

LIQUID MEASURING CUP

  • Used for measuring liquid ingredients (milk, water, etc.)

  • Place on a leveled surface and check at eye level for accurate measuring


Pastry blender

PASTRY BLENDER

  • Pastry blender is a kitchen tool used to mix a hard (solid) fat, like butter, into flour in order to make pastries.


Sauce pan

SAUCE PAN

  • Has a long handle and straight sides.

  • Primarily used for heating and cooking food in liquid, sauce pans come in many sizes in order to accommodate a variety of needs.


Stock pot

STOCK POT

  • Has straight sides and is taller than it is wide.

  • A stockpot is used to cook large quantities of liquid on the range, such as stocks, or soups.


Zester

ZESTER

  • Removes small parts od the outer skin of citrus to add flavor to sauces.


Food preparation

FOOD PREPARATION

  • Food-preparation equipment is potentially the most dangerous equipment in the kitchen.


Food processor

FOOD PROCESSOR

  • The motor is separate from the bowl, blades, and lid. With different attachments a food processor can:

    • Slice

    • Grind

    • Mix

    • Blend

    • Crush


Meat slicer

MEAT SLICER

  • Meat Slicer: Used to slice foods to even thickness like cooked meats, cheese even vegetables. A carrier moves the food back and forth against a circular blade.


Meat grinder

MEAT GRINDER

  • Meat Grinder : Grinds various cuts of meat. Meat is dropped through a tube and pushed through the machine, where it is cut by a blade, and the meat is then forced out

  • Sausage casings can be attached to some meat grinders so the meat is pushed into the casing.


Cleaning

CLEANING

  • Turn off and unplug the equipment

  • Remove attachments or bowls.

  • Wash each part with hot soapy water, be careful with blades.

  • Dry with a clean cloth and sanitize.

  • Wipe equipment base and frame

  • Reassemble and immediately replace any blade guards.


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