Transcript 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
• 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
• Used to flip/turn food from skillet
or frying pan, or remove food
from a sheet pan.
ROLLING PIN
• Is used to stretch and roll dough,
such as pie crusts, cookies, and
biscuits.
SIFTER
• Used to sift foods to incorporate
air and eliminate lumps in foods
such as flour, powdered sugar,
and cocoa.
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: used for stirring
or turning foods
• Wooden spoons wont burn when
stirring hot foods.
MEASURING SPOONS
• Used to measure liquid or dry
ingredients
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
• 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
• The most used knife in a kitchen,
can be used for all sorts of
chopping, slicing, dicing, and
mincing.
COLIANDER / STRAINER
• Metal or plastic bowl with 1/8
inch holes pressed through out it.
• Used for rinsing and draining
foods.
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
• Used to gather and mix
ingredients.
LADLE
• A tool with a bowl with a long
handle for reaching to the bottom
of deep pots, transferring liquids,
and serving foods.
GRATER
• The most common of grater is the foursided. Each side has different sized holes
that determine the size of the grated food
pieces, from slices to shreds to crumbs.
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
• 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
• 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
• A long utensil with a set of slim
stainless steel wires that are gathered
at one end and looped at the other.
• Used to hand beat, incorporate,
whisk, blend, and stir.
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 is a kitchen tool used
to mix a hard (solid) fat, like butter,
into flour in order to make pastries.
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
• 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
• Removes small parts od the outer skin of
citrus to add flavor to sauces.
FOOD PREPARATION
•Food-preparation equipment is
potentially the most
dangerous equipment in the
kitchen.
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: 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 : 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
• 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.