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Smallwares Section 10-2 Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Hand Tools (See pages 241-245.)

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Presentation on theme: "Smallwares Section 10-2 Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Hand Tools (See pages 241-245.)"— Presentation transcript:

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2 Smallwares Section 10-2

3 Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Hand Tools (See pages ) Vegetable Peeler. Apple/Fruit Corer. Tomato/Fruit Corer. Kitchen Shears. Cutting Boards. Cheese Slicer. Butter Cutter. Egg Slicer.

4 Section 10-2 Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Hand Tools (continued) Pizza Cutter. Zester. Melon Baller. Whisks. Solid, Perforated, and Slotted Spoons. Rubber, Straight, and Offset Spatulas. Chef’s Fork.

5 Section 10-2 Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Hand Tools (continued) Skimmer. Tongs. Meat Tenderizer. Strainers. Chinois or China Cap. Colander. Food Mill. Box Grater.

6 Section 10-2 Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Hand Tools (continued) Funnel. Pie Dividers. Pastry Tools. Rolling Pins. Bench Scraper. Food Molds. Vegetable Brush.

7 Section 10-2 Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. NSF Standards Tools, equipment, and their coatings must be nontoxic and should not affect the taste, odor, or color of food. Surfaces that come into contact with food must be smooth. Tools and equipment need to be easily cleaned.

8 Section 10-2 Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. NSF Standards (continued) External corners and angles must be smooth and sealed. Internal corners and edges must be smooth and rounded. Waste must be easily removed from tools, equipment and their coatings. Coatings and exposed surfaces must resist chipping and cracking.

9 Section 10-2 Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Measuring Equipment (See page 247.) Portion Scale. Electronic Scale. Balance Scale. Volume Measures. Liquid Measures. Measuring Spoons. Ladle.

10 Section 10-2 Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Cookware (See pages ) Stockpot. Saucepot. Saucepan. Sauté Pans. Wok. Cast-Iron Skillet. Hotel Pans. Roasting Pan.

11 Section 10-2 Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Cookware (continued) Sheet Pan. Stainless Steel Mixing Bowls. Springform Pan. Pie Pan. Loaf Pan. Muffin Pan. Tart Pan. Tube Pan.

12 Section 10-2 Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Heat Transfer Heat Transfer: How efficiently heat passes from one object to another. Gauge: The thickness and type of material determines how well the cookware conducts heat.

13 Section 10-2 Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Heat Transfer (continued) Aluminum: Lightweight, inexpensive, rust-free, and fairly heat efficient. Stainless Steel: Rust-free, and poor conductor of heat; sometimes a layer of aluminum or copper is added on the bottom to aid heat efficiency.

14 Section 10-2 Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Cleaning & Sanitizing Scrape and prerinse smallwares. Wash, rinse, and sanitize smallwares. Air-dry smallwares.


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