Tle

• Mixing bowl:

  • Used when preparing cake mixture, salads, creams, and sauces
• Sifter:

  • Used for separating coarse particles of flour, sugar, baking powder, and powdered ingredients to retain finer textures
• Wire whip:

  • Used for beating egg whites, egg yolk, creams, and mayonnaise
• Wooden spoon:

  • Used for mixing creams, butter, and for tossing salads
• Slotted spoon:

  • Used to separate solid particles from soup
  • Also used for stirring purposes, such as making egg white fine in texture for bird‘s nest soup and mock nido soup
• Blending fork:

  • Used for testing the tenderness of meat
  • Combining big cuts and particles of meat and vegetables
  • Blending other ingredients with flour
• Rubber scraper:

  • Used for scraping off mixtures of butter, sugar, and egg from the sides of the mixing bowl
• Strainer:

  • Used for separating liquids from fine or solid food particles, such as coco cream from coconut and tamarind extract
• Tongs:

  • Used for handling hot foods
• Measuring Cups:

  • Used for measuring dry and liquid ingredients
• Measuring spoon:

  • Used for measuring dry and liquid ingredients which require a little amount
• Sauce pan and pots:

  • Used for cooking meat and fish dishes with gravy and sauce
• Kettle and rice cooker:

  • Used for cooking rice and other foods
• Pressure cooker:

  • Used for tenderizing or cooking meat, chicken, and other grains or legumes in lesser time
• Double boiler:

  • Used for preparing sauces which easily get scorched when cooked directly on the stove
• Steamer:

  • Used for cooking food by steaming
• Colander:

  • A perforated bowl made of stainless steel, aluminum, or plastic, used to drain, wash, or cook ingredients from liquid
• Canister:

  • A plastic or metal container with a lid used for keeping dry products
• Butcher knife:

  • Used for cutting, sectioning, and trimming raw meats
• Channel knife:

  • A small hand tool used generally in decorative works such as making garnishes
• Parts of plants that store most starch are seeds, roots, and tubers
• Most common sources of food starch are:

  • Cereal grains: corn, wheat, rice, grain, sorghum, and oats
  • Legumes
  • Roots or tubers: potato, sweet potato, arrowroot, and cassava (marketed as tapioca)
• Common sources of manufactured food starch:

  • Corn
  • Potato
  • Tapioca (cassava)
• Starches are named after their plant sources:

  • Corn starch from corn
  • Rice starch from rice
  • Tapioca from cassava
• Classification of Starch:

  • Native or Natural Starch: starches as originally derived from their plant source
  • Modified Starches: starches that have been altered physically or chemically to modify key chemicals and/or physical properties
  • Purified starch: separated from grains and tubers by wet milling, employing techniques like grinding, screening, and centrifuging to separate starch from fiber, oil, and protein