WEEK 1 Module - Commercial Cooking -Basic Kitchen Tools and Equipment PDF

Preview

Summary

Cooking is an art or practice of preparing food. As a process, it involves using a variety of methods and tools to prepare a set of ingredients that are digestible and have a flavour. While in the process, the flavour, texture, appearance,a nd chemical properties can be changed....

Description

SANANT ONI OI NF OT ECHSCHOOLI NC. 1 4 3MEC. Ha r i n aSt r e e t , Pob l a c i o n , Sa nAnt o n i o, Qu e z o n ( 0 4 3 ) 7 0 3 2 2 7 3

JHS DEPARTMENT

Learning Module In Technology and Livelihood Education (TLE) 8

Prepared by: GRACE V. RECTO

Checked and Approved by:

ANGELIKA E. TIBAYAN

JOJIE R. DE RAMOS

Instructional Development Committee

Noted by: VINA N. MENDOZA Directress for Academic Affairs 1

SANANT ONI OI NF OT ECHSCHOOLI NC. 1 4 3MEC. Ha r i n aSt r e e t , Pob l a c i o n , Sa nAnt o n i o, Qu e z o n ( 0 4 3 ) 7 0 3 2 2 7 3

WEEK 1 QUARTER 1: COMMERCIAL COOKING LESSON 1: Basic Kitchen Tools and Equipment Learning Objectives: 

Identify kitchen tools and equipment based on their uses



Use kitchen tools and equipment in accordance to their functions

Cooking is an art or practice of preparing food. As a process, it involves using a variety of methods and tools to prepare a set of ingredients that are digestible and have a flavour. While in the process, the flavour, texture, appearance,a nd chemical properties can be changed. The cooking process uses a form of scientific method. So the quantities of different ingredients and the conditions in which the food is prepared influence the resulting product. Heat is often applied to the foods during the process. KITCHEN TOOLS Today, stores offer a large selection of gadgets to make life in the kitchen easier. Not all kitchens have room enough for all of the utensils that are available. It is important to know what the different utensils can do and which kitchen tasks you do often. The following items belong in every well-equipped kitchen. 1. Frying pan, fry pan, or skillet—This is a pan used for frying, searing, and browning foods. It is typically a 20 to 30 cm (8-12 inches diameter, flat pan with flared sides, and no lid.

2

SANANT ONI OI NF OT ECHSCHOOLI NC. 1 4 3MEC. Ha r i n aSt r e e t , Pob l a c i o n , Sa nAnt o n i o, Qu e z o n ( 0 4 3 ) 7 0 3 2 2 7 3

2. Saucepan (or pot)—This is a vessel with vertical sides about the same height as their diameter and commonly used for simmering or boiling. Saucepan generally has one long handle. Larger pot of the same shape generally has two handles close to the same shape generally has two handles close to the sides of the pot (so they can be lifted with both hands.) 3. Sauté pan—This is used for sautéing. It has a large surface area, like a fry pan, but with vertical sides to prevent food from escaping during cooking. 4. Stockpot—This is a large pot with sides at least as tall as their diameter. Stockpots are typically measured in volume (6-36 L) and come in a large variety of sizes to meet any need from cooking for a family. 5. Colander—This is a type of sieve used in cooking for separating liquids and solids.It is much like a strainer and conventionally made of a light metal, such as aluminum or thinly rolled stainless steel.

6. Cutting board—This is a durable board on which the material to be cut is placed. Kitchen cutting boards are often made of wood or plastic. There are also chopping boards made of glass, steel, or marble which are easier to clean than wooden or plastic ones, but tend to damage knives.

3

SANANT ONI OI NF OT ECHSCHOOLI NC. 1 4 3MEC. Ha r i n aSt r e e t , Pob l a c i o n , Sa nAnt o n i o, Qu e z o n ( 0 4 3 ) 7 0 3 2 2 7 3

7. Ladle—This is a type of serving spoon that is widely used for soup, stew, or other liquid foods. Although designs vary, a typical ladle has a long handle. Ladles are usually made of the same stainless steel alloys as other kitchen utensils; however, they can be made of aluminum, silver, plastic, melamine, resin, wood, bamboo, or other materials. They come in a variety of sizes depending upon the use. 8. Measuring cup—This is a kitchen utensil used primarily to measure the volume of liquid or powder-form cooking ingredients such as water, milk, juice, flour, and sugar. 9. Measuring spoons—These are used to measure the amount of ingredients, either liquid or dry, when cooking. It may be made of plastic, metal, and other materials. 10. Cutlery—This is more usually known as silverware or flatware. It refers to any hand implement used in preparing and serving food.The most common types of cutlery are knives, spoons, and forks. The best quality cutlery is often made of silver, though steel is often used. In restaurants, they are often served wrapped in a cloth napkin (serviette). Plastic cutlery is used when eating in fast food, because it can be thrown away. 11. Grater—This is a kitchen utensil used to grate foods into fine strips or crumbs. It is commonly used to grate cheese and lemon or orange, and can also be used to grate other soft foods.

4

SANANT ONI OI NF OT ECHSCHOOLI NC. 1 4 3MEC. Ha r i n aSt r e e t , Pob l a c i o n , Sa nAnt o n i o, Qu e z o n ( 0 4 3 ) 7 0 3 2 2 7 3

12. Whisk—This is a cooking utensil used to blend ingredients smoothly. It is usually with curved or coiled wires attached to a handle. The wires are usually metal, but some are plastic for use with non-stick cookware. 13. Vegetable peeler—This is used to scrape vegetables, such as carrots and potatoes and to peel fruits. The best ones are made of stainless steel with sharp double blade that swivels. 14. Can and bottle opener—This is used to open a food tin, preferably with a smooth operation, and comfortable grip and turning knob. 15. Potato masher—This is used for mashing cooked potatoes, turnips, carrots, or other soft cooked vegetables. 16. Kitchen knives—These are different kinds of knives that are intended to be used in food preparation. These are many specialized knives that are designed for specific tasks. Kitchen knives can be made from several different materials. Types of Kitchen Knives and Their Uses Kitchen knives have different types according to their uses. But the general purpose remains the same—they are very important in cutting things. Look at the kitchen knives below. Identify their types and uses in our everyday life. a) Chef’s knife—This is used for chopping, slicing, mincing, and performing most food cutting tasks that do not require a high degree of precision. It is typically 8 inches long. The cutting edge has a curve, allowing the cook to roll the knife while cutting and making cutting tasks faster. 5

SANANT ONI OI NF OT ECHSCHOOLI NC. 1 4 3MEC. Ha r i n aSt r e e t , Pob l a c i o n , Sa nAnt o n i o, Qu e z o n ( 0 4 3 ) 7 0 3 2 2 7 3

b) Serrated knife—This is also known as bread knife. It is a moderately long blade used for cutting, as the name implies—bread. The serration allows for easy cutting through the crust and soft inside of a loaf without significantly warping the form. c) Paring knife—Compared to the bread knife and the chef’s knife, paring knife appears to be tiny, only a few inches long. It works well for cutting small precision details, and for peeling fruits and vegetables. It also works well for fine mincing task, such as with smaller peppers or garlic. d) Cleaver—This is a heavy, rectangular blade designed to cut through meat and bones in heavy, hard strokes. Although a sharp cleaver can be used for regular kitchen tasks like chopping and slicing, for its proper use, the knife needs minimal sharpening. e) Boning knife—This is designed for removing bones from meat, especially fish and poultry. It is typically flexible, thin, and long so that it can effectively cut into tight spaces between bones. It is best when used very sharp, unlike the cleaver. 17. Garlic presser—This is a kitchen tool which is specifically designed for the purpose of crushing garlic. 18. Basting brush—This is a piece of cooking tool designed to assist cooks with basting, which refers to adding liquid to food for flavour and to help keep it moist. 19. Funnel—This is a conical utensil having a small hole or narrow tube at the apex. It is used to transfer the flow of a substance, as into a smallmouthed container. 6

SANANT ONI OI NF OT ECHSCHOOLI NC. 1 4 3MEC. Ha r i n aSt r e e t , Pob l a c i o n , Sa nAnt o n i o, Qu e z o n ( 0 4 3 ) 7 0 3 2 2 7 3

KIT KITCHEN CHEN EQUIPMENT 1. Hand mixer—This is a hand-held mixing device as the name implies. The modern electrically powered type consists of a handle mounted over a large enclosure containing the motor, which drives one or two beaters. The beaters are immersed in the food to be mixed. 2. Microwave oven—This is a kitchen appliance that combines the cooking with ease and speed of a microwave with the benefits of traditional oven cooking. 3. Refrigerator—This is a cooling appliance for the storage and preservation of perishable food. The food kept in a refrigerator lasts longer than that left at room temperature as the cold inhibits bacterial growth. It maintains a cold temperature above the freezing point of water. Commonly, refrigerators are used in conjuction with freezers, which maintain temperatures below freezing, or a refrigerator may have an integrated freezer compartment. 4. Blender—This is a kitchen and laboratory appliance used to mix, puree, or emulsify food and other substances. 5. Food processor—This is an electric kitchen appliance that utilizes several different blades and high-speed motor to handle several different common cooking tasks. 6. Burner gas range with oven—This is a kitchen appliance with a chamber or compartment used for cooking, baking, heating, or drying.

7

SANANT ONI OI NF OT ECHSCHOOLI NC. 1 4 3MEC. Ha r i n aSt r e e t , Pob l a c i o n , Sa nAnt o n i o, Qu e z o n ( 0 4 3 ) 7 0 3 2 2 7 3

7. Pressure cooker—This is a kitchen equipment that allows cooks to prepare certain foods in less time than required by conventional methods. A typical pressure cooker comes in the form of a large pot that includes a locking lid. It is ideal for a wide variety of recipes including soups, stews, beans, meat, and others. 8. Griddle—This is a cooking device consisting of a broad flat surface that can be heated using a variety of cooking operations. It is used to cook fish, steak, chicken, and seafood as well as to brown food such as casseroles. COOKWARE MATERIALS Cookware Material 1. Stainless steel cookware

Advantage Nice appearance, easy to

Disadvantage Does not distribute heat

clean, durable, and long

well without copper or

lasting; usualy dishwasher

aluminum layers—“clad”.

shape and considered

Wide price range

“low stick”, healthy as long

depending on how many

as it does not have

clad layers.

nonstick interiors. Stainless steel is an iron

The steel can tint if

alloy containing a

overheated.

minimum of 11.5% 2. Anodized aluminum

chromium. Had the naturally occuring

Preferred washing method

cookware

layer of aluminum oxide

is hand washing.

thickened by an

Most are not dishwasher

electrolytic process to

safe.

create a surface that is

Dark color makes it hard 8

SANANT ONI OI NF OT ECHSCHOOLI NC. 1 4 3MEC. Ha r i n aSt r e e t , Pob l a c i o n , Sa nAnt o n i o, Qu e z o n ( 0 4 3 ) 7 0 3 2 2 7 3

hard and nonreactive. It is

to visually inspect foods

used for sauté pans,

being cooked.

stockpots, roasters, and

3. Cast iron cookware

Dutch ovens. It is sturdy but must be

It is heavy and requires

kept seasoned to avoid

hand washing and drying.

rust.

Nonenameled products

Can be washed with soap

are subject to rusting if not

(not detergent) before

cared for.

using, extremely durable,

Nonenameled surfaces

and lasts for generations.

usually need to be

4.

“seasoned” to get the nonstick surface. Easy to clean and some

Nonstick cookware

are now dishwasher free. Usually requires less fat or liquids to cook with Great for quick cooking

Avoid high heat, metal utensils, or harsh cleaning pads and cleaners. Usually not dishwasher safe They are health

5.Copper cookware

The absolute best for heat

uncertainties. It is expensive and

distribution whether on the

requires hand washing.

outside or clad inside.

Copper is toxic if its

Copper is usually found

internal layer becomes

clad inside anodized

exposed.

aluminum or stainless

It may need to be polished

steel.

to maintain its luster. 9

SANANT ONI OI NF OT ECHSCHOOLI NC. 1 4 3MEC. Ha r i n aSt r e e t , Pob l a c i o n , Sa nAnt o n i o, Qu e z o n ( 0 4 3 ) 7 0 3 2 2 7 3

6.Glass/Ceramic/Stonewar

It is used for baking

Subject to thermal shock,

e cookware

dishes, casseroles, and

and can break.

measuring cups.

Does not distribute heat

Glass and ceramic

very well.

conduct the heat slowly

Usually cannot be used on

and evenly.

stoves at medium heat or higher.

10...