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Culinary Basics LSHS
A deep, narrow, rectangular pan used for baking breads and meatloaf.
Used to bake cakes, pizza, chicken pieces, and fish.
Baking pan with a central tube. Used to make angel food and sponge cakes.
Shallow, round pans with slanted sides. Used for baking pies, tarts and quiches.
Used for baking muffins, rolls, cupcakes. Available in 6- and 12-cup.
Used to remove and turn flat foods from pans
Used to remove foods from the sides of a container.
Used to grip and lift hot, bulky foods.
Used to measure dry ingredients
Used to measure liquid ingredients. Larger ones also great to use to mix marinades, sauces,etc.
Used to brush hot foods with sauce or pastry with a glaze
Used to measure the internal temperature of meat and poultry.
Used for holding baked goods during cooling and hot pans when they are removed from the heat.
Thick cloth pads used to protect hands while handling hot containers.
Shreds a variety of ingredients for recipes, not just cheese. Examples: lemons, carrots, ginger. Usually has more than on type of grating thickness.
Used to flatten dough.
Removes the skin from apples, carrots, etc. Point removes the core from apples & pears
BAKEWARE Containers used to cook food in an oven.
Kitchen Equipment. Colander Used to drain liquid from solid foods.
Kitchen Utensils Utensil a hand-held, hand- powered tool used to prepare food.
Basic Kitchen Tools and Utensils. Large Appliances Refrigerators-may have the freezer on the top, on the bottom, or on the side – Some are self-defrosting.
Kitchen Utensils and Techniques. Tongs Tongs are used to pull hot foods from pots and pans. They can also be used in salads.
Identifying Kitchen Utensils Ms. Cilurzo. Dry Measuring Cups Use: Measures dry ingredients Ex: Flour, Sugar, Brown Sugar, Solid Fats.
Kitchen Equipment and Utensils. Kitchen Equipment.
Dry Measuring Cups To measure dry ingredients like flour, sugar, brown sugar, etc.
Lab Equipment Today’s Warm-Up: – In your notebooks write:
1 Part 2 Equipment Page Kitchen Tools Have the right tool for the job A few tools are essential Most basics are relatively inexpensive.
Kitchen Equipment. Cutting board Protects the counter when using knives.
Bread Knife– serrated or saw tooth edge for cutting bread Colander– Used for draining liquid from larger foods such as pasta Cutting Board – used to.
Kitchen Tools. Large Appliances Major Appliances (Large kitchen equipment) Range (Stove): Large kitchen appliance used to cook or heat food and is.
Kitchen Equipment What they are and how we use them.
Cleaver: - used to cut through thick meats and bones Examples – cutting chicken, spare ribs Paring Knife: - knife with a short blade used to remove skin.
Measuring Tools Liquid Measuring Cup – Made of glass or plastic. Extra space at the top allows you to carry without spilling. Has a spout for easy pouring.
Basic Kitchen Devices and Functions. Utensils A kitchen utensil is a hand-held tool used to prepare food Can you think of any kitchen utensils? Make sure.
2.02F.1 Kitchen Equipment Matching Game. Usually made of metal or plastic; basic set contains 1 tablespoon, 1 teaspoon, ½ teaspoon, and ¼ teaspoon. Used.
VOCABULARY Kitchen Equipment. Tuesday Find Folder Sit in assigned seat ready for announcements What are you looking forward to most this week!?
Chapter 10 Kitchen Utensils. Measuring Tools Liquid Measuring Cups –measure milk, water, oil, and other liquid ingredients. Dry Measuring Cups –measure.
Cooking Methods Chapter 9. Equipment for Cooking Section 9.1.
Basic Kitchen Tools and Equipment. Spatulas There are many types of spatulas. In your kitchen unit you have the following spatulas Cooking spatulaCooking.
Kitchen Utensils. Cooling rack: Used to cool off baked goods.
Kitchen Equipment Unit Mixing Bowls To mix foods.
Chapter 10 Kitchen Utensils Part 2 The Management of Food.
Culinary Tools & Equipment. Definitions Do NOT use the utensil name in the definition…rarely you will have to. If ever asked to define a word in this.
Chapter 9 Cooking Methods Foods Equipment for Cooking Learning Targets.
Kitchen Equipment Plus a little…. Major Appliances ApplianceFuel Can Be: StoveGas or Electric OvenGas or Electric MicrowaveElectric.
Answer the following using complete sentences that indicate the question: What is the temperature range for food storage in the refrigerator? What.
Kitchen Equipment & Utensils. Paring knife Small knife to peel fruit Also good for slicing or chopping tiny foods.
TFJ3C Mrs. Hyndman. Colander Rinse food or drain liquids from solid food Pasta, vegetables…
Kitchen Equipment Plus a little…. Label the Equipment! Identify & Label : Rolling pin, wooden spoon, vegetable peeler, pastry blender, straight edge spatula,
Kitchen Equipment The Right Tool for the Right Job.
Basic Kitchen Equipment Their Uses and Storage Areas ** Use this presentation to help you complete your equipment pages in your class work packet if you.
Click to begin. Equipment Jeopardy!! Click here for Final Jeopardy.
EQUIPMENT NAMES AND USES. M IXING B OWLS Combine ingredients in.
Bake – Cook by heat usually in an oven Barbecue – Roast or smoke meat slowly Baste – Pour liquid over food to moisten it Beat – Mix with rapid motion of.
TOOLS IDENTIFICATION Culinary Arts 1 Mrs. Heremans.
TOOLS AND EQUIPMENT. Measuring Equipment Liquid Measuring Cups ScalesThermometers Dry Measuring Cups and Spoons.
Kitchen Utensils. Bread or Serrated Knife A saw-tooth knife for cutting bread.
EQUIPMENT What does ‘that’ do??. WOODEN SPOON Used for stirring sauces or other hot liquids on the stovetop Different sizes Do not allow to soak in dishwater.
Equipment & Terms. Measuring & Equivalents Review Statements Brown sugar – pack it into the cup (like wet sand) Brown sugar – pack it into the cup (like.
Wooden Spoon Stir hot foods on top of the stove and mix batters and doughs.
Ch. 21 ~ Section 3 Yeast Breads & Rolls Objectives: learn ways to simplify bread making Discover the process for making yeast bread Learn how to tell when.
Equipment & Terms Measuring & Equivalents Review Statements Brown sugar – pack it into the cup. Brown sugar – pack it into the cup. Flour – stir, spoon.
Equipment & Terms FOODS I. Measuring & Equivalents Review Statements Brown sugar – pack it into the cup. Brown sugar – pack it into the cup. Flour – stir,
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