1 / 31

TOOLS IDENTIFICATION

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.

zared
Download Presentation

TOOLS IDENTIFICATION

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. TOOLS IDENTIFICATION Culinary Arts 1 Mrs. Heremans

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

  3. 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.

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

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

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

  7. 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.

  8. WOODEN SPOON • Wooden spoon: used for stirring or turning foods • Wooden spoons wont burn when stirring hot foods.

  9. MEASURING SPOONS • Used to measure liquid or dry ingredients

  10. METAL SPATULA • Has a long, flexible blade with a rounded end. • It is useful for scraping bowls and spreading icing on cakes.

  11. 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).

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

  13. COLIANDER / STRAINER • Metal or plastic bowl with 1/8 inch holes pressed through out it. • Used for rinsing and draining foods.

  14. 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.

  15. MIXING BOWLS • Used to gather and mix ingredients.

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

  17. 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.

  18. 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.

  19. 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.

  20. 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

  21. 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.

  22. LIQUID MEASURING CUP • Used for measuring liquid ingredients (milk, water, etc.) • Place on a leveled surface and check at eye level for accurate measuring

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

  24. 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.

  25. 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.

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

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

  28. FOOD PROCESSOR • The motor is separate from the bowl, blades, and lid. With different attachments a food processor can: • Slice • Grind • Mix • Blend • Crush

  29. 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.

  30. 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.

  31. 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.

More Related