Utilize Kitchen Tools and Equipment and paraphernalia

Introduction

 Most Essential Learning Competencies

Technology & Livelihood Education (TLE) Cookery 7/8 Level  

LO 1. Utilize appropriate kitchen tools, equipment, and paraphernalia

           1.1 Identify types of tools, equipment, and paraphernalia

           1.2 Classify the types of appropriate cooking tools, and equipment based on there uses.

 

 

Materials of kitchen utensils and equipment

 

The Materials Used in Making kitchen Utensils and equipment in the kitchen. It is important to consider several things and not only the price when buying them. The job of cooking requires specific tools, utensils, and equipment for proper and efficient preparation of food. Each piece has been designed to accomplish a specific job in the kitchen.

The tools, utensils and equipment are made of different materials, each having certain advantages and disadvantages. The following are lists of kitchen utensils and equipment commonly found in the kitchen and in what materials it i made of.

 

Aluminum - is the best for all-around use. It is the most popular, lightweight, attractive and less expensive. It requires care to keep it shiny and clean. Much more, it gives even heat distribution no matter what heat temperature you have. It is available in sheet or cast aluminum. Since it is a soft metal, the lighter gauges will dent and scratch easily, making the utensil unusable. Aluminum turns dark when used with alkalis, such as potatoes, beets, carrots and other vegetables. Acid vegetables like tomatoes will brighten it.

 

Stainless Steel - is the most popular material used for tools and equipment, but is more expensive. It is easier to clean and shine and will not wear out as soon as aluminum. Choose those with copper, aluminum or laminated steel bottoms to spread heat and keep the pot from getting heat dark spots. Stainless steel utensils maybe bought in many gauges, from light to heavy.

 

Glass - is good for baking but not practical on top or surface cooking. Great care is needed to make sure for long shelf life.

 

Cast Iron - is sturdy but must be kept seasoned to avoid rust. Salad oil with no salt or shortening can be rubbing inside and out and dry. Wash with soap (not detergent) before using.

 

Ceramic and heat-proof glass - is used especially for baking dishes, casseroles, and measuring cups. Glass and ceramic conduct the heat slowly and evenly. Many of these baking dishes are decorated and can go from stove or oven to the dining table.

 

Teflon - is a special coating applied to the inside of some aluminum or steel pots and pans. It helps food from not sticking to the pan. It is easier to wash and clean, however, take care not to scratch the Teflon coating with sharp instrument such as knife or fork. Use wooden or plastic spatula to turn or mix food inside.

 

Plastic and Hard Rubber are used for cutting and chopping boards, table tops, bowls, trays, garbage pails and canisters. They are much less dulling to knives than metal and more sanitary than wood. Plastics are greatly durable and cheap but may not last long.

 

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 breads and baked goods after they come out of the oven.

 

Cans, bottles, cartoons opener- use to open a food tin, preferably with a smooth operation, and comfortable grip and turning knob.

 

Colanders- also called a vegetable strainer 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- 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.

Kitchen Shears- They are practical for opening food packages, cutting tape or string to package foods or simply to remove labels or tags from items. Other cutting tools such as box cutters are just as handy, especially for opening packages.

Measuring Cups, Spoons- Measuring tools are among the most important items found in any kitchen, since consistently good cooking depends upon accurate measurements. Measuring tools should be standardized. Measuring cups and spoons are also in the home kitchen. Scales are used to weigh materials of bigger volumes. These are delicate and precision instruments that must be handled carefully and are more dependable in terms of accuracy.

 

Commonly used measuring tools in the home or in commercial kitchens include the following:

Measuring Cup for Dry Ingredients – is used to measure solids and dry ingredients, such as flour, fat and sugar. It is commonly made of aluminum or stainless material. Sizes range from 1, ½, ¾ and ¼ (nested cups) to one gallon. There are cups made of plastic and come in different colors, but could only be used for cold ingredients. They could warp, causing inaccurate measure.

Measuring Cup for Liquid Ingredients - commonly made up of heat-proof glass and transparent so that liquid can be seen. Quantity of measure of liquid ingredient is different in a dry measuring cup.

Portion scales - used to weigh serving portions from one ounce to one pound

Scoops or dippers – used to measure serving of soft foods, such as fillings, ice cream, and mashed potato.

Spoons come in variety of sizes, shapes, materials and colors. These are used to measure smaller quantities of ingredients called for in the recipe like: 1 tablespoon of butter or ¼ teaspoon of salt.

Household Scales are used to weigh large quantity of ingredients in kilos, commonly in rice, flour, sugar, legumes or vegetables and meat up to 25 pounds.

Pasta Spoon or Server- is use to transfer a little or much cooked pasta to a waiting plate, without mess. Pasta spoons are best used with spaghetti-style or other long pasta noodles; you can use a large slotted serving spoon for short pastas.

Potato Masher- used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables.

Rotary eggbeater- used for beating small amount of eggs or batter. The beaters should be made up of stainless steel, and gear driven for ease in rotating.

Scraper- a rubber or silicone tools to blend or scrape the food from the bowl; metal, silicone or plastic egg turners or flippers 

Seafood Serving Tools- make the task of cleaning seafood and removing the shell much easier. For cooking seafood, utensils will vary depending on what you are cooking.

Serving spoons - a utensil consisting of a small, shallow bowl on a handle, used in preparing, serving, or eating food.

Serving Tongs - enables you to more easily grab and transfer larger food items, poultry or meat portions to a serving platter, to a hot skillet or deep fryer, or to a plate. It gives you a better grip and the longer the tongs, the better especially when used with a deep fryer, a large stock pot or at the barbecue.

Soup Ladle - is used for serving soup or stews, but can also be used for gravy, dessert sauces or other foods. A soup ladle also works well to remove or skim off fat from soups and stews.

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 blade with a saber or flat grind

· French knife – used to chop, dice, or mince food. Heavy knives have a saber or flat grind

· Roast beef slicer – used to slice roasts, ham, and thick, solid cuts of meats

· Boning knife – used to fillet fish and to remove raw meat from the bone

· Fruit and salad knife - used to prepare salad greens, vegetables, and fruits

· Spatula – used to level off ingredients when measuring and to spread frostings and sandwich fillings

· Citrus knife – used to section citrus fruits. The blade has a two-sided, serrated edge

· Paring knife – used to core, peel, and section fruits and vegetables. Blades are short, concave with hollow ground.

Spoons- solid, slotted, or perforated. Made of stainless steel or plastic, the solid ones are used to spoon liquids over foods and to lift foods, including the liquid out of the pot

Temperature Scales -used to measure heat intensity. Different thermometers are used for different purposes in food preparation – for meat, candy or deep-fat frying. Other small thermometers are hanged or stand in ovens or refrigerators to check the accuracy of the equipment’s thermostat.

 Two-tine fork - used to hold meats while slicing, and to turn solid pieces of meat while browning or cooking Made of stainless steel and with heat-proof handle.

 

Vegetable peeler- used to scrape vegetables, such as carrots and potatoes and to peel fruits. The best ones are made of stainless steel with sharp double blade that swivels.

Whisks for Blending, Mixing - used for whipping eggs or batter, and for blending gravies, sauces, and soups. The beaters are made of looped steel piano wires which are twisted together to form the handle

Wooden spoons- continue to be kitchen essentials because of their usefulness for used for creaming, stirring, and mixing. They should be made of hard wood

 

Equipment

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) is mandatory pieces in the kitchen or in any food establishment.

 

 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.

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

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.

 

 

 

Task

At the end of this Lesson, you are expected to do:

            1. Utilize kitchen tools and equipment and paraphernalia

            2. Kitchen tools and equipment and paraphernalia are identified based on their uses.

            3. Kitchen tools and equipment and paraphernalia are used in accordance to its function.

 

Parts of the Lesson

  • Expectations - These are what you will to be able to know after completing the lesson.
  • Pre-test - This will measure your prior knowledge and the concepts to be mastered throughout the lesson.
  • Brief Introduction - This section will give you on overview of the lesson.
  •  Activities - These are activities designed to develop critical thinking and other competencies. This can be done with or without a partner depending on the nature of the activity.
  •  Checking your Understanding - It will verify how you learned from the lesson.
  • Post-test - This will measure how much you have learned from the entire lesson.
Process

 

The teacher will give the task of student, before start the discuss the lesson.

Pre- Test

Let us determine how much you already know about utilizing kitchen tools and equipment. Take This test.

A. Below are jumbled letters. Write the correct spelling opposite the scrambled letters. Write your answer on your test notebook.

1. NOLFTE - ____________________

2. CNKTIEH - ____________________

3. SSELNTIAS LEETS - _________________________

4. PENMEQUTI - ______________________________

5. MUNIMULA - _____________________________

 

B. Multiple Choice. Read the following statements carefully. Choose the letter that best describes the statement. Write your answer on your notebook.

 

1. Which of the following is a material used for salad making and dessert that need great care to ensure long shelf life?

A. glass

B. aluminum

C. cast iron

D. stainless steel

 

2. Which of the following knife is used for trimming and paring fruits and vegetables?

A. butcher knife

B. French knife

C. Paring knife

D. shears

 

3. Which of the following is the proper order in washing the dishes?

A. Utensils, chinaware, silverware, glassware

B. Silverware, utensils, glassware, chinaware

C. Chinaware, glassware, utensils, silverware

D. Glassware, silverware, chinaware, utensils

 

4. Which of the following is the proper order/steps in cleaning kitchen premises?

1. Rinse all surfaces with cold to hot water to remove thoroughly all remaining chemical solution and food soil residues

2. Remove residual food soils from equipment surfaces

3. Scrape and Pre-rinse

4. Rinse all equipment surfaces sanitizing agent

 

                A. 4321                              B. 2314                             C. 3214                              D. 1234

5. Which of the following should be practiced when using cutting board to reduce the spread of bacteria?

A. Use the same chopping board for different kinds of food

B. Keep separate chopping board for your meat and your vegetables.

C. Clean the chopping board if needed

D. Scrape chopping board before using

 

Key to correction:

Pre-test

A.

1. TEFLON

2. KITCHEN

3. STEEL ESSENTIALS

4. EQUIPMENT

5. ALUMINUM

B.

1. D

2. D

3. D

4. B

5. B

 Discussion

The Teacher will present a power point presentation showing the utilize the kitchen utensils, equipment, and paraphernalia are identified according to their types, and function.

The teacher will give an activity to the student to:

Checking your Understanding:

Directions: Identify the word/s that best describes the following statements. Input your answer on the blank below each question.

 

1. It is the most popular, lightweight, attractive and less expensive materials of kitchen utensils and equipment.

 

____________________________________________________

 

2. A more complicated tool that may refer to a small electrical appliance.

____________________________________________________

 

3. A kitchen tool which is specifically designed for pulping garlic for cooking.

____________________________________________________

 

4. It is used to grate, shred, slice and separate foods.

____________________________________________________

 

5. A must for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or turkey, often referred to as cooks of chef’s tools.

____________________________________________________

 

6. It is used to measure solids and dry ingredients.

____________________________________________________

 

7. These are used to measure smaller quantities of ingredients.

____________________________________________________

 

8. A rubber or silicone tool to blend or scrape the food from the bowl.

____________________________________________________

 

9. A special coating applied to the inside of some aluminum or steel pots and pans that helps food from not sticking to the pan.

____________________________________________________

 

10. A kitchen essential used for creaming, stirring, and mixing that made of a hardwood.

____________________________________________________

 

Post- test

Direction: Choose “True” if the statement matches with the statement enclosed in parenthesis. If it doesn’t, input the correct word/s that best matches with the statement in the blank.

 

1. It is the most popular material used for tools and equipment, but is more expensive. (Aluminum)

True

Other: ________________________________________________

2. It is a greatly durable and cheap material of kitchen utensils but may not last long. (Glass)

True

Other: ________________________________________________

3. An essential utensil for various tasks from cleaning vegetables to straining pasta or tin contents. (Colander)

 True

Other: ________________________________________________

4. Used to level off ingredients when measuring dry ingredients. (Scraper)

 True

Other: ________________________________________________

 

5. Use for turning food items. (Flipper)

True

Other: ________________________________________________

6. Commonly made up of heat-proof glass and transparent so that liquid can be seen when measuring. (Measuring Cup for Liquid Ingredients)

True

Other: ________________________________________________

7. It makes the task of cleaning seafood and removing the shell much easier. (Seafood Serving Tools)

True

Other: ________________________________________________

8. Enables you to more easily grab and transfer larger food items, poultry or meat portions to a serving platter, to a hot skillet or deep fryer, or to a plate. (Serving Spoons)

True

Other: ________________________________________________

9. Used for whipping eggs or batter, and for blending gravies, sauces, and soups. (Pastry Blender)

True

Other: ________________________________________________

10. Used to measure heat intensity. (Temperature Scales)

True

Other: ________________________________________________

 

Key To correction:

Checking your Understanding:

1. Aluminum

2. Equipment

3. Garlic press

4. Graters

5. Knife/Knives

6.  Measuring Cup for Dry Ingredients

7. Measuring Spoon

8. Scraper

9. Teflon

10. Wooden spoon

Post- Test

1. Stainless steel

2. Plastic and Hard Rubber

3. True

4. Measuring Cup for Dry Ingredients

5. True

6. True

7. True

8. True

9. Whisks for Blending, Mixing

10. True

Evaluation

How Do You Apply What You Have Learned?

Assignment:

 

“Video Tutorial”

The class will be divided into  three (3) groups. Each group will create a video tutorial about how proper used and function of kitchen utensils, equipment and paraphernalia for cookery, must be at least 3-5 difference kitchen utensils, equipment and paraphernalia.

 

the criteria for  this task

 

Cooperation   30%

Punctuality     40%

Impact             20%

Corrections     10%

 

 

Total= 100%

Credits

Reference:

https://youtu.be/ebB9e11quWg

 

 

Teacher Page

Mrs, Anabel Sta Cruz  Sollano