Commercial Cooking Grade 8 Lesson 1 (Powerpoint)
Commercial Cooking Grade 8 Lesson 1 (Powerpoint)
Commercial Cooking Grade 8 Lesson 1 (Powerpoint)
Lesson 1
Use and Maintsin Kite Hen tools and
Equipment
Group 5
WE ARE
HOPING FOR
YOUR
COOPERATIO
N
Definition of
Terms
Definition of Terms
Cleaning
a physical removal of visible soil and food.
Disinfectan
a substance used to destroy germs and diseases
Exterminate
to destroy totally
Filth
anything that is dirty
Grates
frames of iron bars for holding fuel while it burns
Infestation
the state of being infested as with parasites or
vermin
Definition of Terms
Kitchen
a room especially set apart and containing the necessary
utensils for cooking food.
Parts per million (PPM)
is commonly used as a measure of small levels of
pollutants in air, water, body fluids, etc. Parts per million is
the mass ratio between the pollutant component and the
solution. Usually describes the concentration of something
in water or soil. One ppm is equivalent to 1 milligram of
something per liter of water (mg/l) or 1 milligram of
something per kilogram soil (mg/kg).
Pedestal
a base or support
Definition of Terms
Sanitizer
Sanitizing
Stack
a case compose of several rows of shelves.
Materials of Kitchen
Utensils and
Equipment
Commonly Found in
the Kitchen
Aluminum
Stainless Steel
Glass
Cast Iron
Teflon
Cooking Utensils
List That Every
Kitchen Needs
Colanders
also called a vegetable strainer are
essential for various tasks from cleaning
vegetables to straining pasta or tin
contents.
Equipments
Equipments
More complicated tools are called
equipment. They may refer to a small
electrical appliance, such as a mixer, or a
large, expensive, power-operated appliance
such a range or a refrigerator.
Equipment like range, ovens,
refrigerators (conventional, convection and
microwave) are mandatory pieces in the
kitchen or in any food establishment.
Equipments
Refrigerators/Freezers
are necessary in preventing bacterial
infections from foods. Most refrigerators
have special compartment for meat, fruits
and vegetables to keep the moisture
content of each type of food. Butter
compartment holds butter separately to
prevent food odors from spoiling its flavor.
Basically, refrigerator or freezer is an
insulated box, equipped with refrigeration
unit and a control to maintain the proper
inside temperature for food storage.
Equipments
Auxiliary equipment
like griddles, tilting skillets,
broilers/grills, steamers, coffee makers,
deep-fat fryers, wok, crockery, cutting
equipment (meat slicer, food choppers,
grinders) mixers and bowls, pots and pans
are utilized most commonly in big food
establishments, some with specialized uses
and some are optional.
Equipments
Microwave Ovens
have greatly increased their use in the
food industry. Foods can be prepared ahead
of time, frozen or refrigerated during the
slack periods, and cooked or heated quickly
in microwave ovens
Equipments
Blenders
are used to chop, blend, mix, whip, puree,
grate, and liquefy all kinds of food. A blender is a
very useful appliance. They vary in the amount of
power (voltage/wattage). Others vary and do not
do the same jobs.
THATS ALL,
THANK YOU