Q2-ACTIVITY 1-QUIZ 1- MISE EN PLACE.pptx
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Kitchen tools used in preparing salad include: 1. Salad spinners, tongs, grater, peeler, and salad servers. 2. A salad spinner is used to remove water from washed salad leaves. 3. A grater is used to grate foods into fine pieces. 4. Tongs and salad servers are used to toss and mix salad ingredients.
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5. Double boiler
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LECTURER : CIK SARIMAH ISMAIL
PREPARING THE TABLE
The first opening duty is to check your station to see that the
general area is presentable to setup for service.
Setup enough tables to accommodate the reservations and
the average number of persons without reservations who are
expected.
Using a clean cloth or sponge in a solution of milk
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Check the seats, dusting off crumbs and cleaning sticky
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http://tangkapgambar.blogspot.com/
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This document lists and defines various common kitchen tools used in food preparation. It provides technical terms for parts of fruits like core and pips. Then it defines over 50 different tools including their uses, such as an apple corer is used to remove the core and pips from apples, a baster is used to cover meat in juices or sauce during cooking, a whisk is used to blend or incorporate air into mixtures, and a zester is used to obtain zest from citrus fruits. References for the information are provided at the end.
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This document lists and describes the tools and equipment used for baking pandesal, including:
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This document provides an overview of common kitchen utensils and equipment, describing 47 different items. It explains that while thousands of gadgets exist, most are variations of basic utensils like knives, forks and spoons. Specialized utensils make tasks more convenient by making food preparation faster and easier. The document then describes each utensil pictured, providing its name, function, and examples of how it is used. It emphasizes learning the proper utensils helps make cooking more efficient.
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This document lists and defines various kitchen utensils and cookware used in food preparation. It describes over 100 utensils, their purposes, and how they are used. The utensils include tools for coring, cutting, basting, shaping biscuits, opening bottles, cutting bread, grating cheese, cracking nuts, slicing cakes, and more. Common cookware like frying pans, stock pots, sauce pans, and roasting pans are also outlined.
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The document discusses various knife skills and cutting techniques used in cooking. It describes the parts of a knife including the blade edge, spine, heel, bolster, and tang. It then explains different types of knives and their uses, such as the chef's knife, boning knife, slicer, serrated bread knife, and paring knife. It also discusses techniques for cutting vegetables like julienne cuts, diced cuts, and mincing. Common cuts include chiffonade cuts for herbs and seeding tomatoes.
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This document provides information about small equipment used in food preparation. It lists and describes various types of kitchen utensils categorized as: equipment for cooking on the range including pots, pans and skillets; cutting and chopping equipment such as knives and cutting boards; mixing and preparation equipment like bowls, whisks and strainers; and bakeware including various pans for cakes, pies and breads. It also provides details on specific items like pots, pans, knives and bakeware accessories.
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The document discusses various cleaning equipment and supplies needed to thoroughly clean public areas like hotels, including floor cleaning equipment like vacuums and extractors, floor cleaning tools like mops and squeegees, and other tools like roomboy carts, caddy boxes, scouring pads, and dusting cloths. Proper cleaning requires the right equipment, tools, and supplies to sanitize surfaces and protect occupants from possible disease.
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This document provides information on common materials and utensils found in kitchens. It discusses the properties and uses of materials like aluminum, stainless steel, glass, cast iron, ceramic, teflon and plastics. It also lists and describes over 30 common kitchen utensils and their purposes, such as knives, measuring cups and spoons, spatulas, ladles, whisks, can openers, graters, serving spoons and tongs, colanders, cutting boards, garlic presses and more. The document provides details on the characteristics and applications of various kitchen equipment, tools and utensils.
COMMON KITCHEN MATERIALS AND TOOLS.pptx
Here are the answers to the quiz:
1. Measuring cups
2. Measuring spoons
3. Funnel
4. Wooden spoons
5. Double boiler
6. Cans, bottles, cartoons opener
7. Colanders
8. Cutting boards
9. Dredgers
10. Flipper
11. Cast iron
12. Flipper
13. Potato masher
14. Colander
15. Dredger
MATERIALS IN KITCHEN.ppt
Kitchen utensils and equipment are made from various materials like aluminum, stainless steel, glass, cast iron, ceramic, teflon, plastic and rubber. Common utensils include can openers, colanders, cutting boards, dredgers, double boilers, funnels, garlic presses, graters, knives, ladles, measuring cups and spoons, pasta spoons, potato mashers, scrapers, serving spoons, spatulas, whisks and wooden spoons. These tools are essential for cooking and come in different styles suited to preparing, serving and storing various food items.
Kitchentools 130620052619-phpapp01 (1)
Kitchen utensils and equipment are made from various materials like aluminum, stainless steel, glass, cast iron, ceramic, plastic, and rubber. Common kitchen tools include knives, measuring cups and spoons, pots and pans, can openers, peelers, graters, whisks, spatulas, serving spoons, colanders, cutting boards, and ladles. Cooks need the proper utensils and equipment made from durable materials like stainless steel to safely prepare meals and conduct various cooking methods.
Use and Maintain Kitchen Tools and Equipment
It was taken from the module of grade 7 and 8 as part of the exploratory courses being offered by the DepEd. I'm hoping that this would be a great help on your part, most especially when students need to see those kitchen tools in just simply form in pictures.
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This document provides descriptions of 47 common kitchen utensils and pieces of equipment. It explains what each item is used for, such as wooden spoons for stirring without conducting heat, slotted spoons for lifting foods from liquid, and whisks for beating and incorporating air into light mixtures. Safety tips are also provided, like using plastic or rubber whisks in nonstick pans instead of metal ones. Various pans for baking, cooking, and steaming foods are outlined. The document concludes by encouraging readers to learn to identify and use these tools to become a successful chef.
kitchentools.pptx
Materials of Kitchen utensil and Equipment Commonly Found in the Kitchen documents the various tools, utensils, equipment, and their purposes commonly found in kitchens. It discusses the materials that kitchen tools are made from including aluminum, stainless steel, cast iron, glass, teflon, plastic, and hard rubber. It then provides details on specific kitchen tools like colanders, cutting boards, funnels, garlic presses, graters, kitchen shears, measuring cups and spoons, potato mashers, rotary egg beaters, scrapers, serving spoons, ladles, kinds of knives, thermometers, whisks, and more. The document serves as a comprehensive reference for the assorted
knife-techniques-1222585932717848-9 (1).pdf
The document discusses various knife skills and cutting techniques used in cooking:
1) It describes different types of knives such as chef's knives, boning knives, bread knives, and paring knives used for slicing, dicing, and other cutting tasks.
2) It provides instructions for common cuts like dicing, julienning, mincing, and slicing vegetables as well as techniques for cutting onions.
3) Special cuts are also described for making radish roses, green onion garnishes, and toppings for tacos. Proper handling and use of knives is emphasized for safety.
COOKWARES PRESENTATION ( PAULINE MAE T. JO ) 1
This document defines and describes various types of cookware and kitchen tools. It provides descriptions of pots, pans, knives, boards and other items used in food preparation and cooking. Details include materials, shapes, sizes and purposes. Items defined include Dutch ovens, saucepans, skillets, griddles, roasting pans and more.
cuttingtechniques-vegetables.pptx
The document discusses various types of knives used in cooking and their purposes, as well as basic knife skills and cutting techniques. It describes the parts of a knife including the tip, edge, spine, heel, bolster, and tang. It then covers different knife types like the chef's knife, boning knife, slicer, serrated bread knife, and paring knife. It provides instructions for cuts like dicing, julienning, mincing, and slicing onions. The document aims to teach proper and safe knife handling skills.
Table setting
LECTURER : CIK SARIMAH ISMAIL
PREPARING THE TABLE
The first opening duty is to check your station to see that the
general area is presentable to setup for service.
Setup enough tables to accommodate the reservations and
the average number of persons without reservations who are
expected.
Using a clean cloth or sponge in a solution of milk
detergent and warm water, thoroughly wash the tables before you
set them.
Check the seats, dusting off crumbs and cleaning sticky
area.
http://tangkapgambar.blogspot.com/
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Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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- 2. Arrange the jumbled letters to reveal the name of the tools used in preparing salad.
- 6. LSERPEE
- 7. ERTARG
- 8. INGXIM SBLOW
- 10. SEVINK
- 11. GIRLL NAP
- 12. It must be of good quality, sharp, with sturdy stainless blades and securely attached handles
- 13. Can be made of wooden or blocks and acrylic. A place for the ingredients to be cut
- 14. Used for salad toppings to be broiled or grilled
- 15. Kitchen tool consisting of a slotted metal blade attached to a handle, that is used to remove the outer skin or peel of certain vegetables
- 16. Used to hold just washed salad leave in a slotted basket that is made to spin by hand and thus fling all the water off the leaves into the outer container.
- 17. Approximately four inches long, with a handle and a curved metal end, the top of which is perforated with a row of round holes with sharpened rims
- 18. A kitchen utensil used to grate foods into fine pieces. It was invented by François Boullier in 1540s
- 19. This kitchen tools will make salad tossing easier
- 20. Used to mix dressings, marinate ingredients, hold separate elements of a salad before assembling and used to toss and mix all the ingredients together