lesson

2. KNIVES – ONE OF THE MOST VERSATILE TOOL IN THE
KITCHEN WHICH IS MAINLY USED FOR SLICING AND
CUTTING FOOD PRODUCTS.
KINDS OF KNIVES
12 – inch Chef’s Knife Boning Knife
Bread Knife Pairing knife
Butchers Knife Salmon knife
Fillet Knife

5. SMALL HAND HELD TOOLS
• Ball cutter / Melon Ball
Scoop / Parisienne knife - A
sharp-edged scoop or cup-
shaped, half sphere implement
used for cutting fruits and
vegetable into small balls.
Normally used by the Garde
Manger Chef.
•Cooks Fork / Meat
Turner - Cook equipment
used for lifting and turning
meat and other items
must be strong enough to
hold heavy loads.

6. • Straight spatula or palette
spatula knife - A 2 to 3 cm.
wide, flexible handled blade with
a rounded, unsharpened end
used for manipulating foods such
as spreading and for
smoothing icings on cakes and
for mixing and scraping bowls.
•Offset spatula - Used for
turning and lifting eggs,
pancakes and meat on
the griddle, grills, sheet
pans, and so on. It can also
be used as a scraper to
clean bench or griddle.

7. •Rubber Spatula - A broad,
flexible plastic or rubber
scraper, that is rectangular in
shape with a curve on one
side, used to scrapping bowl
and pans—also used
for folding in eggs foam or
whipping cream.
• Pie server - a wedge-shaped
offset spatula. Boasting a solid
blade and classic triangular
shape, the pie server makes it
easy to pick up a slice and
move it onto a plate. Plus, its
edge can be used to cut
through crusts and create even
slices into the pie.

8. •Bench scraper - A broad,
rectangular stiff piece of
metal with a wooden handle
on one edge used to cut
pieces of dough and to
scrape workbenches.
•Pastry wheel or wheel
knife - A round, rotating
blade plain or plated with a
handle used to cut rolled-
out dough pastries,
and baked pizzas etc.

9. •Spoon, solid, slotted -
Used for stirring, mixing, and
serving. Slated and
perforated spoon is used
when liquid must be
arranged from solid
materials.
•Skimmer - Used for
sliming froth from liquid
and for removing solid
pieces from soup, stock
and other liquids.

10. •Tongs - Used to pick up
and handle food in the
kitchen.
• Wire whisk - Heavy whip is
straight, stiff and have relatively
few wires and used for general
mixing, stirring and beating—
especially heavy liquid. Balloon
whip or piano wire wipes have
many flexible wires and is used
for whipping egg, cream,
hollandaise, and for mixing
thinner liquids.

11. • Peeler - a device used to
remove skin from fruits and
vegetables.
•Corer - a utensil used to
remove the center of
seed bearing fruits such
as apples.

12. STRAINERS
• Chinoise (Chinaman’s Cap) - is
a conical sieve with an extremely
fine mesh. It is used to strain
custards, purees, soups, and
sauces, producing a very smooth
texture. It can also be used to
dust food with a fine layer of
powdered ingredient.
•Fry Basket -used to contain
foods in a deep fryer and to
strain foods when removed
from the oil, and cooking
thermometers .

13. •Colander - a perforated
utensil for washing or
draining food.
•Mesh Strainer - used
to separate lumps and
clumps from the fine
material.

14. •Spider Strainer - used
to scoop food from hot
liquid or to skim fat from
broths or soups.
•Flour Sifter - A
kitchen utensil with a
mesh bottom used to
sift dry ingredients,
such as flour or
powdered sugar.

15. BAKING TOOLS AND OTHERS
•Ladles - a large long-
handled spoon with a
cup-shaped bowl, used
for serving soup, stew,
or sauce.
•Grater - a device having
a surface covered with
holes edged by slightly
raised cutting edges,
used for grating cheese
and other foods.

16. •Chopping Board - a
wooden or plastic board
on which foods (such as
meats and vegetables)
are cut.
•Kitchen Shears - also
known as kitchen
scissors, are intended
for cutting and trimming
foods such as meats.

17. •Egg Slicer - Is a food
preparation utensil used
to slice peeled, hard-
boiled eggs quickly and
evenly.
•Mixing bowl - is
a bowl used
for mixing of
ingredients.

18. •Rolling Pin - a cylinder
rolled over pastry or
dough to flatten or shape
it.
•Souffle Dish - An
ovenproof dish with
straight sides that is
typically made of
porcelain.

19. •Muffin Pan - pan with
cylindrical indentations
used for baking
cupcakes or muffins.
• Pastry Brush - also
known as a basting
brush, is a cooking
utensil used to spread
butter, oil or glaze
on food.

20. MEASURING EQUIPMENT
• Weighing Scale - is a
device to
measure weight or
mass.
•Measuring cups - is
a kitchen utensil used primarily
to measure the volume of liquid
or bulk solid cooking ingredients
such as flour and sugar,
especially for volumes from
about 50 mL (2 oz) upwards.

21. •Measuring Spoons -is
a spoon used
to measure an amount of
an ingredient, either
liquid or dry, when
cooking.
•Meat thermometer – is a
thermometer used to
measure the internal
temperature of meat,
especially roasts and
steaks, and other cooked
foods.

22. •Candy Thermometer - is
a
cooking thermometer us
ed to measure the
temperature and
therefore the stage of a
cooking sugar solution.
• Kitchen Timer - A device that
can be set for a number of
minutes (usually up to one hour)
that sounds an alarm such as a
bell or buzzer when the
specified amount of time has
elapsed; commonly used
when cooking or baking.

23. •Oven thermometer -A
utensil used to check
the temperature of
the oven so the reading
can be compared to the
temperature set on
the oven dial.

24. POTS AND PANS
•Frying Pan - frypan,
or skillet is a flat-
bottomed pan used
for frying, searing, and
browning foods.
•Stockpot - is a large, deep
pot with a flat bottom. It is
used to cook liquid foods
that do not need to be
extremely close to the heat
source.

25. •Cast Iron Skillets - are
similar to fry pans, however
the main difference is the
care and the material they
are made out of. Seeing as
these skillets are made of
cast iron they can be pretty
heavy.
•Sauté Pan - is meant for
sautéing, which translates
into being able to fry food
while moving it around
quickly in the pan, all while
covered with a lid.

26. •Sauce Pan - has a rounded
bottom and tall, straight
sides. This means that they
are a very versatile cookware
choice, and can be used
when making all kinds of
sauces and soups.
• Griddle - is a piece of
cookware that has a large,
flat or ridged surface. With a
fairly small amount of oil it
can be used to cook
breakfast foods such as
pancakes, hash browns, and
eggs.

27. •Woks - have high, sloping
sides, and are a popular
all-purpose Asian
pan. Woks are perfect for
stir frying, steaming, and
deep frying.
•Pressure Cookers - give
you the choice of having a
quick-release option, taking
even less time to finish a
meal and without wasting
water to cool things down.

29. MEDIUM TOOLS AND EQUIPMENT
•Meat Grinder - a machine
for mincing meat.
•Food Blender - s
a kitchen and laboratory
appliance used to mix,
crush, purée or
emulsify food and other
substances.

30. •Beverage Blender - The
frequency of tasks such as
chopping ice for beverages,
mixing beverage ingredients
, and blending ingredients.
•Immersion (stick) Blender
- a handheld electric
appliance for blending or
grinding food with a
protected blade that can be
submerged in the food
being processed.

31. •Food Processor - an
electric kitchen appliance
used for chopping,
mixing, or pureeing
foods.
•Buffalo Chopper - also
known as a
bowl chopper or food
cutter, is a machine that
chops or emulsifies food by
rotating it in a bowl under
spinning blades.

32. • Food/Meat Slicer - also called
a slicing machine, deli slicer or
simply a slicer, is a tool used in
butcher shops and delicatessens
to slice meats, sausages,
cheeses and other deli products.
•Stand Mixer - is a kitchen
device that uses a gear-
driven mechanism to rotate
a set of "beaters" in a bowl
containing the food or liquids
to be prepared
by mixing them.

33. • Pasta Maker - is a medium-sized
kitchen tool designed to simplify
the process of rolling and cutting
egg noodles, or other kinds of
dough to make fresh pasta such
as ravioli, lasagna, fettuccine,
and tagliatelle.
•Sausage Stuffer - The
gadget that
stuffs sausage into
casings can be a plastic
funnel or an attachment
for your stand mixer.

35. •Griddle - has a flat
surface; a flat metal
cooking surface often
used to make hamburgers
pancakes.
•Convection oven - an
oven that uses a fan to
circulate hot air over
food.

36. •Conventional oven -
Standard type of oven
with the heat source
located on the floor of the
oven or on both the top
and bottom.
•Salamander - Small
broiler used primarily for
browning or glazing the
top of food.

37. •Char-broil grill - to grill
foods.
•Deep fryer - to deep-
fry foods.

38. •Tilting skillet - tilting
mechanism so liquids
can be poured out of it,
can be used as many
different things; cook
large quantities.
•Microwave - kitchen
appliance that cooks food
by passing an
electromagnetic wave
through it.

39. •Ice machine - to
produce ice.
•Floor mixer - to mix
large quantities.

40. •Cold Bain Marie - to
serve foods and keep
them sanitary.
•Steam table - A table in
which containers of
cooked food are kept
warm by hot water or
steam circulating
below.

41. •Induction stove -
stove that heats up
using magnetic forces.
•Robot coupe - food
processor; cuts and
mixes vegetables and
fruits.

42. GOOGLE QUIZ
• https://forms.gle/SVZjGgGpbzhN
CrYt6

43. TITLE SLIDE 4
1.NO ZOOM.
2.Watch ALL THE VIDEOS SENT by your classmates.
3.Choose 20 videos/equipment/tool in the videos.
4.RECORD A VIDEO OF YOURSELF: With EYES CLOSED,
explain the use of the 20 TOOLS or EQUIPMENT thAt you
chose (IN TAGALOG/TAGLISH).
DUE: MIDNIGHT TONIGHT.
•YOUR ACTIVITY TODAY:

44. Identify the following tools:
_____________
__
1. Used for cutting fruits and vegetable into small balls.
_____________
__
2. Used to remove the center of seed bearing fruits such as apples.
_____________
__
3. Used for folding in eggs foam or whipping cream.
_____________
__
4. Used to remove skin from fruits and vegetables.
_____________
__
5. Used for manipulating foods such as spreading and for
smoothing icings on cakes and for mixing and scraping bowls.
_____________
__
6. Used for sliming froth from liquid and for removing solid pieces from soup, stock
and other liquids.
_____________
__
7. Used to cut through crusts and create even slices into the pie.
_____________
__
8. Used to cut rolled- out dough pastries, and baked pizzas etc.
_____________
__
9. Used for stirring, mixing, and serving.
_____________ 10. Used for lifting and turning meat and other items must be strong enough to hold