ulet

• In order to avoid food contamination, kitchen tools, utensils, equipment used in the preparation of food as well as the premises should be cleaned and sanitized, and stored properly after each use.
• Common kitchen materials


  • Aluminum
  • Stainless steel
  • Glass
  • Cast iron
  • Ceramic
  • Teflon
  • Plastic
  • Rubber
• Common kitchen tools


  • Knives
  • Measuring cups
  • Measuring spoons
  • Pots
  • Pans
  • Can openers
  • Colanders
  • Cutting boards
  • Serving utensils
  • Large appliances
• Mise en place


  Having all ingredients and tools prepared ahead of time before cooking
• Basic sauces


  • White sauces
  • Velouté sauces
  • Hollandaise
• Preparation of sauces


  1. Cleanliness

  2. Proper thickening techniques

  3. Finishing touches
• Methods for cooking vegetables

  • Boiling
  • Steaming
  • Blanching
  • Roasting
  • Stir-frying
  • Griddling
  • Baking
  • Sautéing
  • Pickling
  • Braising/stewing
• Types of soups


  • Clear soups
  • Thick soups
• Types of clear soups

  • Consommé
  • Bouillon
• Types of thick soups

  • Purees
  • Veloutés
  • Creams
  • Bisques
  • Chowders
• Proper measurement of ingredients is essential for consistent baking results.
• Dry ingredient measurement


  • Overfilling and leveling off
  • Fluffing flour
  • Sifting powdered sugar
• Liquid ingredient measurement


  • Measuring on a level surface
  • Reading at eye level
• Cleaning and sanitizing kitchen tools and equipment properly is important for food safety.
• Steps for washing dishes

  • By hand
  • Using a dishwasher
• Common kitchen appliances


  • Refrigerators
  • Ovens
  • Stoves
  • Blenders
• Types of kitchen knives

  • Slicing
  • Dicing
  • Filleting
• Categories of kitchen tools

  • Knife sets
  • Measuring tools
  • Strainers
  • Cookware
  • Other kitchen tools
• Proper cleaning and sanitization of kitchen equipment and work surfaces helps prevent bacterial growth and foodborne illness.
• This document provides information on various kitchen tools and equipment
• Common kitchen tools and equipment

  • Knife sets
  • Measuring tools
  • Strainers
  • Cookware
  • Other common kitchen tools
• Chef's knives


  • Used for chopping and slicing
• Measuring cups


  • Used for measuring liquid ingredients
• Colanders


  • Used for draining liquids from food
• Stockpots


  • Used for cooking large quantities of food
• Can openers


  • Used for opening canned goods
• Blenders


  • Used for mixing and pureeing ingredients
• The objectives are to identify the uses of different tools and equipment and familiarize the reader with common kitchen items
• Major kitchen appliances


  • Refrigerators
  • Ovens
  • Stoves
  • Food processors
• Knife sets


  • Typically include chef's knives, paring knives, boning knives, cleavers, and bread knives
• Measuring tools


  • Scales
  • Thermometers
  • Measuring cups
  • Measuring spoons
• Strainers


  • Colanders
  • Sieves
  • Cheesecloth
• Cookware


  • Pots
  • Pans
  • Roasting pans
  • Baking sheets
• Other tools


  • Peelers
  • Spatulas
  • Whisks
  • Can openers
  • Serving utensils
• This document discusses common materials used such as aluminum, stainless steel, glass, cast iron, and teflon
• Cleaning methods


  • Abrasives
  • Detergents
  • Thermal sanitizing
  • Mechanical
  • Solvent cleaners
  • Cleaning
  • Sanitizing
  • Food contact surface
  • Foam
  • Clean In Place (CIP)
• This document outlines the objectives and materials needed for a cookery class on egg preparation
• Tools for egg dishes

  • 8 tools
  • 6 utensils
  • 3 pieces of kitchen equipment
• This document provides information about kitchen tools, equipment, and materials
• Common materials used


  • Aluminum
  • Stainless steel
  • Glass
  • Cast iron
  • Teflon