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Kitchen utensils. Ladles and skimmers Bowls, colanders Chopping boards Knifes and peelers Meat cleavers, tenderizers Spatulas, turners Pans, roasters.

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Presentation on theme: "Kitchen utensils. Ladles and skimmers Bowls, colanders Chopping boards Knifes and peelers Meat cleavers, tenderizers Spatulas, turners Pans, roasters."— Presentation transcript:

1 Kitchen utensils

2 Ladles and skimmers Bowls, colanders Chopping boards Knifes and peelers Meat cleavers, tenderizers Spatulas, turners Pans, roasters Cooking, stock pots Kitchen utensils


4 Knifes and peelers Knifes are made out of several types of material: carbon steel, stainless steel, high carbon stainless steel, which is the most expensive and will last the longest. These knifes will not stain and holds a sharp edge longer than other steel types.

5 Knifes and peelers Ceramic knifes are fairly new. These knifes don't need sharpening for years, and should be sharpened by an expert when they do wear down.

6 Knifes and peelers Knife handles are made of wood or a plastic composite. Both are good choices. The only difference is in cleaning and maintenance. Knifes with wood handles deteriorate more quickly when cleaned in the dishwasher.

7 Knife’s anatomy

8 A Point: The very end of the knife, which is used for piercing. B Tip: The first third of the blade (approximately), which is used for small or delicate work.

9 Knife’s anatomy C Edge: The entire cutting surface of the knife, which extends from the point to the heel. D Heel: The rear part of the blade, used for cutting activities that require more force.

10 Knife’s anatomy E Spine: The top, thicker portion of the blade, which adds weight and strength. F Bolster: The thick metal portion joining the handle and the blade, which adds weight and balance.

11 Knife’s anatomy G Finger Guard: The portion of the bolster that keeps the cook's hand from slipping onto the blade. H Return: The point where the heel meets the bolster.

12 Knife’s anatomy J Tang: The portion of the metal blade that extends into the handle, giving the knife stability and extra weight. K Scales: The two portions of handle material (wood, plastic, composite, etc.) that are attached to either side of the tang.

13 Knife’s anatomy L Rivets: The metal pins (usually 3) that hold the scales to the tang. M Handle Guard: The lip below the butt of the handle, which gives the knife a better grip and prevents slipping. N Butt: The terminal end of the handle.

14 Knifes and peelers Chef's Knife Also known as a cook's knife or French knife -is usually the largest knife in the kitchen, with a wide blade that is 8" to 10" long. The knife should have a full tang. This means that the blade should go all the way through the handle for the best wear and stability.

15 Chef’s knifes

16 Knifes and peelers Paring Knife Paring knives are generally 2-1/2-4" in length. The most often used knife in the kitchen. It is ideal for peeling and coring fruits and vegetables, cutting small objects, slicing, and other hand tasks.

17 Paring knifes

18 Bread Knife Bread knives are usually serrated. Most experts recommend a serrated knife that has pointed serrations instead of wavy serrations for better control and longer knife life. You must use a sawing motion when using a serrated knife.

19 Knifes and peelers A cheese knife is a type of kitchen knife specialized for the cutting of cheese. Different cheeses require different knives, according primarily to hardness; most often "cheese knife" refers to a knife designed for soft cheese.

20 Cheese knife Soft cheeses require a sharp knife. As these cheeses are often sticky, a cheese knife will be serrated and often have holes to prevent sticking.

21 Peelers A peeler (potato peeler and/or apple peeler) is a metal blade attached to a wooden, metal or plastic handle that is used to remove the outer skin or peel thus peeling certain vegetables, frequently potatoes, and fruits such as apples, pears.

22 Universal peeler

23 Peeler for fish

24 Meat cleavers A meat cleaver is a large, most-often rectangular knife that is used for splitting or "cleaving" meat and bone. A cleaver may be distinguished from a kitchen knife of similar shape by the fact that it has a heavy blade that is thick from the spine to quite near the edge.

25 Meat cleavers Many cleavers have a hole in the end to allow them to be easily hung on a rack. Cleavers are an essential tool for any restaurant that prepares its own meat.

26 Meat cleavers The cleaver most often found in a home knife set is a light-duty cleaver about 6 in (15 cm) long. Heavy cleavers with much thicker blades are often found in the trade.

27 Meat cleaver

28 Meat tenderizer Is hand-powered tool used to tenderize slabs of meat in preparation for cooking the meat. Generally, it looks like a hammer made of metal or wood, with a short handle and large, sometimes hollow, typically square head.

29 Meat tenderizer It has rows of small pyramid spikes on the ends. It is useful when preparing particularly tough cuts of steak, and works well when broiling or frying the meat. It is also used to "pound out" dishes such as chicken fried steak or schnitzel to be wider and thinner.

30 Meat beaters Meat tenderizer

31 Meat tenderizer with wooden handle

32 Chopping boards Chopping board is a durable board used to place material on to be cut. Most common is the kitchen cutting board for use preparing food, but other types exist for cutting raw materials such as leather or plastic.

33 Chopping boards Kitchen cutting boards are often made of wood or plastic. There are also chopping boards made of glass, steel, marble or corian, which are easier to clean than wooden or plastic ones, but tend to damage knives.

34 Plastic boards While plastic is theoretically a more sanitary material than wood for cutting boards, testing has shown this may not be the case. The softer surface of plastic boards is scored by knives, and the resulting grooves and cuts in the surface harbour bacteria even after being well washed. However, unlike wood, plastic boards do allow rinsing with harsher cleaning chemicals such as bleach and other disinfectants without damage to the board or retention of the chemicals to later contaminate food.

35 Plastic chopping boards

36 Colour coded chopping boards

37 Graters Several types of graters boast different sizes of grating slots, and can therefore aid in the preparation of a variety of foods. They are commonly used to grate cheese and lemon or orange, and can also be used to grate other soft foods.

38 Graters They are commonly used in the preparation of toasted cheese, Welsh rarebit, and macaroni and cheese.

39 Grater 4-ways

40 Grater for vegetables

41 Ladles and skimmers A ladle is a type of spoon used to scoop up and serve soup or other liquids. Although designs vary, a typical ladle has a long handle terminating in a deep bowl, frequently with the bowl oriented at an angle to the handle to facilitate lifting liquid out of a pot or other vessel and conveying it to a bowl.

42 Ladles and skimmers Ladles are usually of aluminium, silver, plastics, melamine resin, wood, bamboo or other materials. Ladles are made in a variety of sizes, the larger ones being about 1 foot (30 cm) in length, with the different sizes tailored to the intended use.

43 One piece ladle

44 Skimmer

45 Spatulas A spatula, also called an egg slice, a "turner," a flipper - is a kitchen utensil with a long handle and a broad flat edge, used for lifting and turning fried foods.

46 Spatulas Spatulas have a handle that is long enough to keep the holder's hand away from what is being lifted, or flipped. Spatulas are usually made of plastic or metal, with a wooden or plastic handle to insulate them from heat.

47 Spatula’s Slotted turner

48 Fish and asparagus turner

49 Colanders A colander is a bowl-shaped kitchen utensil with holes in it used for draining food such as pasta and rice. Conventionally, colanders are made of a light metal, such as aluminium or thinly rolled stainless steel, but some colanders are made of plastic or silicon.

50 Colanders A colander is pierced with a pattern of small holes (or slots in plastic colanders) that let the liquid drain through, but retain the solids inside. It is sometimes also called a strainer or kitchen sieve.

51 Colander with handles

52 Kitchen bowls Available in different sizes and shapes, highly utilitarian metal bowl sets can be used to keep food as well as beverages everyday.

53 Kitchen bowls

54 Cooking pots and pans The development of pottery allowed for the creation of fireproof cooking vessels in a variety of shapes and sizes. Coating the earthenware with some type of plant gum, and later ceramic glazes, converted the porous container into a waterproof vessel.

55 Cooking pots and pans The earthenware cookware could then be suspended over a fire through use of a tripod or other apparatus, or even be placed directly into a low fire or coal bed as in the case of the pipkin.

56 Cooking pots and pans Even after metal pots have come into widespread use, earthenware pots are still preferred among the less well-off, globally, due to their low production cost. Improvements in metallurgy during the 19th and 20th centuries allowed for pots and pans from metals such as steel, stainless steel and aluminum.

57 Aluminum pan Aluminum is a lightweight metal with very good thermal conductivity. It is resistant to many forms of corrosion. Aluminum is commonly available in sheet, cast, or anodized forms and may be physically combined with other metals.

58 Stainless Steel pan Stainless steel's virtues are resistance to corrosion, non- reactivity with either alkaline or acidic foods, and resistance to scratching and denting.

59 Non-stick frying pans Frying pans with non-stick surfaces were introduced by DuPont in 1956 under the Teflon brand name. The durability of the early coatings was poor, but improvements in manufacturing have made these products a kitchen standard. Nevertheless, the surface is not as tough as metal and the use of metal utensils can permanently mar the coating and degrade its non-stick property.

60 Non-stick frying pans featuring teflon coatings must never be heated above about 465 °F/240 °C, a temperature that easily can be reached in minutes. At higher temperatures non-stick coatings decompose and give off toxic fumes. Frying pans with non-stick surfaces

61 Carbon Steel pan Carbon steel cookware can be rolled or hammered into very thin sheets of material, while still maintaining high strength and heat resistance. This allows for rapid and high heating.

62 Braisers and roasters Braising pans and roasting pans (also known as braisers and roasters) are large, wide and shallow, to provide space to cook a roast (chicken, beef, or pork). They typically have two loop or tab handles, and may have a cover.

63 Braisers and roasters Roasters are usually made of heavy gauge metal so that they may be used safely on a cook top following roasting in an oven. Unlike most other cooking vessels, roasters are usually oblong or oval.

64 Cast rectangular roaster with glass lid “Titan”

65 Baking pan rectangular

66 Cooking pots Stainless steel cooking pots are used for wide- ranging of cooking and storage purposes. Cooking pots can be deep and large with or without close-fitting lids. They can also be used for cooking pasta, stews or vegetables. A heavy stainless steel cooking pots of good- quality are used often because they circulate heat equally and are more sensitive to alterations in temperatures.

67 Cooking pot

68 Stock pots Stock pots are large-capacity pots and utilized for several functions, such as making stock, cooking whole chickens, boiling or braising large cuts of beef cattle, steaming or simmering shellfish, etc. These are deep, tall and available with tight-fitted top covers. Stainless steel stock pots are highly demanding for both residential and commercial usage.

69 Stock pots

70 Sauce pots Saucepans (or just "pots") are vessels with vertical sides about the same height as their diameter, used for simmering or boiling. Saucepans generally have one long handle.

71 Sauce pots Larger pots of the same shape generally have two handles close to the sides of the pot (so they can be lifted with both hands), and are called sauce pots or soup pots (3– 12 liters).

72 Sauce pans and sauce pots Saucepans and saucepots are measured by volume (usually 1–8 L). While saucepots often resemble Dutch ovens in shape, they do not have the same heat capacity characteristics.

73 Sauce pans and sauce pots Very small saucepans used for heating milk are referred to as Milk Pans, such saucepans usually have a lip for pouring the heated milk.

74 Sauce pans and sauce pots

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