T.L.E. lesson 1-7

• Comercial cooking - cooking for others for sale. Is a result of mans demand for food.
• Hard working - working dilligently for a long period of time.
• Self-confidence - have confidence in own judment and one's ability.
• Discipline - a successful entrepreneur stick on the plan and do only important.
• Committed - entrepreneur gives full commitment, responsibility and solid dedication to make business successful.
• Ability to accept change - adoptable and cope up in changes.
• Creative - an entrepreneur should be innovative and creative in order to have edge over competitors.
• Initiative - initiates and put entrepreneur in a position when responsible for failure and successful of business.
• Profit-oriented - enters into a business for additional income or general profit.
• Aluminum - best for all around use. most popular lightweight and less extensive.
• Stainless steel - most popular material. more expensive and easier to clean.
• Glass - good for baking but not practical for top surface cooking. great care needed for long shelf life.
• Cast iron - sturdy but must kept oiled to avoid rusting.
• Ceramic and heat-proof glass - used especially for baking dishes. glass and ceramic conduct the heat slowly and evenly.
• Double boiler - used when temperature must be kept below temperature.
• Teflon - special clothing applied inside of aluminum or stainless steel. Prevent food from sticking.
• Baster - handy tool for returning poultry juices back to the pan.
• Can opener - used to open a good tin.
• Colanders - also called a vegetable strainer.
• plastic and hard rubber - used for cutting and chopping boards.
• Cutting boards - a wooden or plastic board where meat and vegetables can be cut.
• Dredgers - are used to shake flour, salt and pepper.
• Emery board/ Sharpening steel - used to sharpen long knives.
• Funnel - used to fill jars.
• Garlic press - pulping of garlic
• Handy poultry and Roasting tools - make easier to lift a hot roasted turkey from the roaster.
• Kitchen shears - practical for opening food packages.
• Pasta spoon or server - used to transfer a little lot of pasta.
• Potato masher - used for mashing cooked potatoes.
• Rotary egg beater - used for beating small amount of eggs or batter.
• Scraper - rubber silicone tool to blend or scape.
• Seafood serving tools - make the task of cleaning seafood.
• Serving spoons - utensils consisting of a small, shallow bowl on a handle.
• Serving tongs - grab and transfer larger food items.
• Soup ladle - used for serving soups, can also be used in gravies.
• Spatula - I used to level off .
• Spoons - solid, slotted, or perforated. made of stainless steel, plastics
• Two-tine fork - used to hold meats while slicing, and to turn them.
• Temperature scales - used to measure heat intensity.
• Whisk for blending, mixing - used for whipping eggs or batter.