Tle part 2

• Cleanliness in the kitchen involves keeping the area clean and sanitized, washing hands frequently, especially after handling raw meat or eggs, and regularly cleaning cooking utensils and surfaces to prevent cross-contamination.
• Safety in the kitchen involves following safety guidelines, using oven mitts, handling knives carefully, being aware of hot surfaces, and keeping an organized and clutter-free kitchen to avoid accidents.
• Efficiency in the kitchen involves planning and organizing your cooking process to maximize efficiency, using time-saving techniques, and being mindful of your energy consumption.
• Respect for others in the kitchen involves practicing good communication, being considerate of others' space, and being mindful of their needs.
• Waste Reduction: Practice mindful ingredient usage to minimize food waste.
• Recycle and compost as much as possible.
• Store leftovers properly to extend their shelf life.
• Continuous Learning: Stay curious and open to trying new recipes and cooking techniques.
• Learn from mistakes and view them as opportunities for improvement.
• Keep updated on food safety guidelines and culinary trends.
• Organization: Maintain an organized kitchen layout for easy access to tools and ingredients.
• Label and date food items to prevent spoilage and confusion.
• Create a systematic storage system for kitchen supplies.
• Patience and Precision: Follow recipes carefully, measuring ingredients precisely.
• Be patient during cooking processes, such as simmering or proofing dough.
• Adaptability: Be flexible in the kitchen, adjusting recipes based on ingredient availability.
• Problem-solve and find alternative solutions if unexpected issues arise.
• Sustainability: Choose sustainable and locally sourced ingredients when possible.
• Minimize single-use plastics and opt for reusable kitchen items.
• Consider energy-efficient cooking methods to reduce environmental impact.
• Baster is handy for returning some of the meat or poultry juices from the pan, back to the food.
• Basting brushes can be used for the same purpose, but they are also convenient for buttering the tops of bread and baked goods after they come out of the oven.
• Cans, bottles, and cartoons opener are used to open a food tin, preferably with a smooth operation, and comfortable grip and turning knob.
• Colanders, also called vegetable strainers, are essential for various tasks from cleaning vegetables to straining pasta or tin contents.
• Cutting Boards a wooden or plastic board where meats and vegetables can be cut.
• Dredgers - used to shake flour, salt, and pepper on meat, poultry, and fish.
• Double boiler - used when temperatures must be kept below boiling, such as for egg sauces, puddings, and to keep foods warm without overcooking.
• Emery boards/sharpening steel - used to sharpen long knives.
• Flipper use for turning hamburgers and other food items.
• Funnels - used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic.
• Garlic Press is a kitchen tool which is specifically designed for the purpose of pulping garlic for cooking.
• Graters are used to grate, shred, slice, and separate foods such as carrots, cabbage and cheese.
• Handy Poultry \& Roasting Tools make it easier to lift a hot roasted turkey from the roaster to the serving platter, without it falling apart.
• Kitchen Knives often referred to as cook's or chef's tools, knives are a must for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or turkey.
• There are many kinds of knives, each with a specialized use.
• Butcher knife - used to section raw meat, poultry, and fish.
• It can be used as a cleaver to separate small joints or to cut bones.
• Butcher knives are made with heavy blades with a saber or flat grind.
• French knife - used to chop, dice, or mince food.
• Heavy knives have a saber or flat grind.