semester two power point..for HH 206

1.  There are three types of kitchen tools and
equipment which are : -
- large equipment
- mechanical equipment
- utensil

3. Deep Fat Fryer
Used to cook in a
large amount of hot
far fryer .Can be
either gas or electric
and thermostatically.

4. Dishwasher
Mechanical
dishwasher are
available to wash,rise
and sanitize
dishware, glasses
, cookware and
utensils.

5. Wood Burning
Oven
A wood fire is built
inside the oven to
heat the back
chamber.A
combination of high
heat and wood add
distinctiveflavour to
food.

6. Salamander
A small overheat
primaraly broiler
used to finish or top
brown food

7. Deck Oven
To bake in a large
amount.

9. Slicer
To cut bread,cheese
or fruits in uniform
slice

10. Mandoline
Normally operates
slicer made of
stainless steel with
adjustable slicing
blades

11. Food Processor
To puree’ cooked
food,chopped
nuts,and emulsity
sauces.Special disks
can be added that
slice,shred ar
julienne foods.

12. Mixer
The u-shaped arm
hold a metal mixing
bowl in place, the
selected mixing
attachment fits onto
the rotating head.
The three common
mixing attachment
are the whip (used for
whipping egg or
cream), the paddle
(use for general
mixing),and dough
hook ( used for
breading bread)

14. China Cap
Their conical shape
allows liquid to
filter through small
opening

15. Skimmer
Used to remove food
or impurities from
liquids

16. Measuring
Spoons
Measure volume in
smallest quantities

17. Ladles
Portioning liquids
such as custard and
syrups

18. Chef’s Knife
Chopping and slicing