From : Groups 1 to 14

To : Madam Nyadan Jali Meleke

INTRODUCTION

Food processing and preservation involve various techniques, tools, and equipment to ensure
food safety, enhance shelf life, and maintain quality. Understanding these terms and equipment is
essential for efficient food handling and preparation. The tools used in food processing vary
depending on their function, including cutting, blending, cooking, fermenting, and preserving.
This report documents common terms related to food processing and preservation, as well as
tools and equipment used for these processes.

OBJECTIVES

Main Objective

 To define, describe common terms, tools and equipments used in food processing and
preservation.

Specific Objectives

• To understand and define key food processing and preservation terms.

• To categorize and describe various tools and equipment used in food processing.
• To identify the functions and applications of different food processing tools and
equipment

METHODOLOGY

Definition of terms and their description

Beat

Beating involves vigorously mixing ingredients together using a whisk, fork, or mixer until they
become smooth and well combined. This technique incorporates air into mixtures, which can
affect texture. A typical example of beating is making beaten egg whites, which are whipped
until they form stiff peaks for use in meringues or soufflés. Mixing bowl is one of the
equipments used in beating.

Braise

Braising is a cooking method that involves first browning food in fat, then cooking it slowly in a
small amount of liquid in a covered pot. This technique is often used for tougher cuts of meat to
tenderize them while infusing flavor. An example of braised food is braised beef short ribs,
where the ribs are seared to develop a crust and then cooked slowly with vegetables, broth, and
herbs until tender. The equipments used in braise are heavy-bottomed pot or Dutch oven, tongs
for turning meat and ladle for adding liquid

Blanch
A method of breifly boling food and then cooling it rapidly to stop enzyme activity. Blanching
vegetables before freezing to maintain color.

Baste

It involves pouring liquid( such as melted butter or source) over food while cooking to keep it
moist. For example, basting a turkey during roasting.

Bake

This means cooking food using dry heat in a oven usually for bread, cakes or pastries. For
example, baking a loaf of bread.

Curdling

Curdling is the process of coagulating or clumping proteins in a liquid, typically milk. This is
often caused by the addition of acid or rennet. Examples of food prepared using curdling cheese,
cottage and ricotta) including curdled milk (when milk sours). Equipments used to prepare are
pots, pans and cheesecloth.

Chop
Chopping is a cutting technique where food is cut into small, roughly equal-sized pieces. Unlike
dicing, chopping does not require uniformity in size. Chef’s knife is an equipment which is used
for chopping vegetables fruits, and meat.

Cook

Cooking is the process of preparing food by applying heat. It can involve various methods such
as boiling, baking, frying, or steaming. An example of cooked food is roasted chicken, where the
chicken is seasoned and cooked in an oven until fully done. An example of equipment used in
cooking is oven for roasting

Caramelize

The process of heating sugar until it melts and turns browns, adding flavour and color . for
example, calamizing onions for a rich, sweet taste.

Canning

A food preservation method that involves packing food in airtight containers, such as jars or
cans, and heating them to kill off bacteria and create a vacuum seal. Canning is a popular method
for preserving fruits, vegetables, meats, and soups. It involves packing food in clean, sterilized
containers, adding a brine or syrup (if desired), and then heating the containers to create a
vacuum seal. Examples of canned tomatoes are a staple ingredient in many cuisines, used in
sauces, soups, and stews.

Dehydrate

Dehydration is the process of removing moisture from food to inhibit the growth of
microorganisms, thereby extending shelf life. Equipments such as, food dehydrators, ovens set at
low temperatures, and sun-drying setups are commonly used for dehydration.

Dice

To cut food into small, cube-shaped pieces.Dicing is a fundamental cutting technique used in
cooking to prepare ingredients for various dishes. It involves cutting food into small, uniform
cubes, typically around 1/4 inch (6 mm) in size.examples of diced vegetables (carrots, bell
peppers, onions) are commonly used in stir-fries, soups, and salads.

Drain

To remove excess liquid from food, often using a colander or strainer. Raining is an essential step
in many cooking processes, as it helps to remove excess moisture from food, which can affect its
texture and flavor. Draining can be done using a colander, strainer, or cheesecloth. For example
draining cooked pasta is a crucial step in preparing many Italian dishes. Equipment used for
draining is Colander, strainer, cheesecloth.

Emulsification

Emulsification is the process of combining two liquids that usually do not mix, such as oil and
water, into a stable mixture. This is done using an emulsifying agent like egg yolk, mustard, or
lecithin. Mixing bowl that is used to hold the ingredients while whisking

Filleting

Filleting is the process of removing, cutting or trimming the fresh and separate it from bones,
skin and other unwanted parts from fish, meat or poultry. Examples of food prepared are filleted
fish such as salmon and filleted chicken such as chicken sandwich and chicken salad.
Equipments used Grease guns and grease dispenser

Fold

Folding is a gentle mixing technique used to combine light, airy ingredients (like whipped cream
or beaten egg whites) with heavier mixtures without deflating the incorporated air. Rubber
spatulas or large metal spoons are commonly used for folding due to their flexibility and ability
to scrape the sides of bowls effectively.

Freeze

To preserve food by lowering its temperature to a point where bacterial growth is slowed or
stopped. Freezing is a common method for preserving food, especially meats, vegetables, and
fruits. It involves lowering the temperature of the food to 0°F (-18°C) or below, which slows
down bacterial growth and helps preserve the food's texture and flavor. Examples are frozen peas
are a popular ingredient in many dishes, including stir-fries, soups, and salads. Some of the
quipments used are freezer, freezer bags or containers.

Fry

Frying is a cooking method where food is cooked in hot fat or oil, resulting in a crispy texture
and enhanced flavor. Frying pans, deep fryers, and woks are commonly used for frying.

Garnish

Garnishing is the process of adding decorative and edible elements to a dish to enhance its visual
appeal and sometimes its flavor. Garnishes can be fresh herbs, fruits, vegetables, sauces, or other
decorative items. Examples include, soups, dessert, salads and cocktails. One of the equipments
used is paring knife which is used for cutting small garnishes

Grinding

Grinding is a food processing technique in which large chunks or food particles are cut into fine
parts or bits. It can be performed for different purposes. It is used to process various food
varieties. Tools like, grinders, such as spice grinders, coffee grinders, meat grinders, and grain
mills, are utilized for this process

Grill

Grilling is a cooking method that involves exposing food to direct, radiant heat from above. This
typically results in a smoky flavor and char marks on the food's surface. The high temperatures
used in grilling cause the Maillard reaction, which is a chemical process that enhances the flavor
and browning of food. Examples of food prepared using grill method include grilled steak,
grilled chicken, grilled vegetables.

Grease

It is a fat rendered from animal tissue or vegetable oil used in cooking. For example; lard (pork
fat) or vegetable shortening used in baking.

Heat
The application of thermal energy to cook or process food. For example, heating milk to
pasteurize it.

Homogenization

Homogenization is a mechanical process that reduces the size of fat globules in liquids like milk,
creating a uniform and stable mixture. Homogenizers, which apply high pressure to break down
fat molecules, are used in this process.

Julienne

Julienne refers to a specific cutting technique used in culinary preparation where food items,
typically vegetables or fruits, are cut into long, thin strips resembling matchsticks. This method
not only enhances the presentation of dishes but also allows for even cooking and quicker
preparation times. The julienne cut is often used for ingredients like carrots, bell peppers, and
zucchini in stir-fries or salads

Leaven

To add ingredients, such as yeast or baking powder, to dough or batter to produce carbon dioxide
gas, causing the mixture to rise. Leavening is a crucial process in baking, as it helps to create
light, airy textures in breads, cakes, and pastries. Leavening agents, such as yeast or baking
powder, release carbon dioxide gas as they react with liquid ingredients, causing the dough or
batter to rise. Examples are leavened bread, such as sourdough or ciabatta, is a staple in many
cuisines. Equipment used include are mixing bowls, measuring cups, baking pans.

Mash

Mashing is the process of crushing food into a soft, smooth consistency, often using heat and
liquid to soften the texture. Mortar and pestle is used for grinding and mashing spices or pastes

Marinate

It is the process of soaking food in a seasoned liquid, typically containing oil, vinegar or other
acidic ingredients, herbs, and spices. Marinating tenderize the food, adds flavour and can also act
as a preservative by inhibiting the growth of microorganisms. The acidic components in the
marinade lower the pH, creating an environment less hospitable to bacteria. The example of
marinating process can be marinating chicken in a mixture of soy sauce , lemon juice, and herbs
before grilling.

Melt

Melt refers to applying heat to a solid substance (such as butter or chocolate) until it transforms
into a liquid state. This process involves gradually warming the solid until it softens and
eventually liquefies. Melting is commonly used in various recipes where ingredients need to be
combined smoothly or when preparing sauces.

Mince

Is a process of cutting or chopping food ingredients into very small pieces. Typically a mincer is
a mechanical devise designed for mincing food ingredients. for example minced garlic is
frequently used in sauces and stir fries .

Packaging

Packaging involves enclosing food in materials to protect it from contamination, damage, and
spoilage. It also serves to provide information about the product, such as ingredients, nutritional
value, and expiration date. Examples of food prepared using packaging, canned beans, canned
tomatoes), plastic-wrapped meats and cheeses, cereals such as cornflakes.

Peel

Peeling refers to the process of removing the outer skin or layer from fruits or vegetables. This
step can be important for both aesthetic reasons and texture improvement. An example of peeled
food is peeled apples, which are often used in pies or desserts after removing their skins.
Vegetable is an equipment used in peeling of foods.

Poach

Poaching is a cooking technique that involves gently simmering food in a liquid, such as water,
broth, or milk, at a relatively low temperature between 63 - 88°c .This method is ideal for
delicate foods that can easily fall apart. Examples of food prepared using poaching are,
vegetables, fish and eggs. Some of the equipments used during poaching in food processing and
preservation ; pot, slooted spoon, basket or sieve.

Preheating

Preheating is the process of heating an oven or other cooking appliance to a specified

temperature before placing food inside for cooking. This step ensures that the food begins
cooking immediately at the desired temperature, promoting even cooking and better results.
Preheating typically takes about 5-10 minutes depending on the appliance and the target
temperature.

Proofing

Proofing is a term primarily used in baking that refers to the process of allowing yeast dough to
rise in a warm environment before baking. During proofing, yeast ferments sugars in the dough,
producing carbon dioxide gas that causes the dough to expand and become light and airy. This
step is crucial for achieving optimal texture in bread and other baked.

Roast

Roasting is a dry-heat cooking method that involves cooking food in an oven or over an open
flame, using indirect heat to develop a browned, flavorful crust. Roasting pan is used to hold the
food and collect drippings

Simmer

Simmering is a cooking technique that involves heating a liquid just below its boiling point
(around 85°C to 96°C). This method allows flavors to meld without vigorous bubbling. A
common dish prepared by simmering is simmered vegetable soup, where chopped vegetables are
cooked gently in broth until tender. Saucepan or stockpot is an example of equipment use in
simmering

Stir
Stirring involves moving a utensil around in a liquid or mixture to mix ingredients uniformly,
prevent sticking, or maintain an even temperature. Spoons (wooden or metal), whisks, and
spatulas are commonly used for stirring.

Steam
Steam is a cooking method that uses the vapor produced by boiling water to cook food. In this
technique, food is placed in a steamer basket or on a rack above simmering water, allowing the
steam to circulate around it. This method retains moisture and nutrients while preventing the
food from becoming submerged in water, which can lead to loss of flavor and texture. Steaming
is commonly used for vegetables, fish, and dumplings, as it helps preserve their natural flavors
and colors without the need for added fats.

Sterilization

Sterilization is the process of eliminating all forms of microbial life, including bacteria, viruses,
and spores, from food or food-contact surfaces. This is crucial for food safety and preservation.
Examples of food prepared using sterilization, canning fruits and vegetables (sterilizing the jars
and contents), sterilizing milk (ultra-high temperature (UHT) processing)and sterilizing baby
food. Equipments used for sterilization are, pressure canner, autoclave (in commercial settings)
and boiling water bath.

Vacuum packaging

It is the type of packaging that removes air from the packaging environment, creating a vacuum
seal around the product. This process helps to prevent spoilage by inhibiting growth of
microorganisms. Vacuum packaging is commonly used for perishable foods such as meat, cheese
and vegetable

Tools and equipments commonly used in food processing, their function and illustrations

TOOLS TYPES FUNCTION EXAMPLES ILLUSRATION/

OF FOOD TO DIAGRAM
BE USED TO
Knife Chef's knife All purpose knife Vegetables,
used for meat and fruits
chopping,
slicing, dicing,
and mincing

Paring knife Used for peeling, Fruit and

trimming and vegetables
intricate cutting
tasks

Bread knife Slicing through bread

soft or crusty
bread without
crushing it

Boning knife Deboning meat, Meat

poutly and fish

Fillet knife Fileting fish with fish

precision

Peanut butter Manual peanut For grinding Ground nuts

machine butter machine
operated by hand
suitable for small
scale production
 Electrict peanut For grinding Ground nuts
butter machine-
uses electrict
power to grind
peanuts
effeficiently

Industrial peanut For grinding Ground nuts

machine - High
capacity machine
used for large
scale peanut

butter production

Mortar and Wooden motar Grinding spices Pepper, cloves

pestle and pestle. A and herbs
traditional, light
weight.

Stone mortar and Used in grinding Millet,

pestle harder ingredients Groundnuts

Ceramic mortar Best for grinding Ginger, garlic

and pestle herbs and soft
ingredients
 Metal mortar and Used for tougher Maize,
pestle grinding tasks

Grass jars Mason jars Used for food Jam,honey

preservation

Wide mouth jars Filling and Sweet potato

removing puree, peanut
contents butter and hand
made source

Tinted jars Protects food Herbal tea and

from light dried herbs,
exposure oil and
vinegars

Spatula Rubber spatula Used for mixing Cake butter,

and scraping melted
chocolate,
frosting and
icing to
 Metal spatula Used for flipping Pancakes, eggs
and handling hot burger
foods

Wooden spatula Used for stirring Soups and stews

Offset spatula Used for Cakes

spreading and
decorating baked
goods

measuring spoon 1\4 teaspoon, 1\2 To ensure that Baked goods

teaspoon, recipes are like cakes,
1teaspoon followed
correctly, and the cookies, and
desired flavor and bread, sauces
texture are
and marinades
achieved
including spices
and seasonings

Mixing Bowl Plastic mixing To combine and Cakes and

bowls and mix ingredients batters, salads
stainless mixing together.
bowl and dressings,
marinades and
sauces
Vacuum Sealer Chamber vaccum To remove air Meats like beef,
sealers, external from containers chicken, and
vacuum sealers or bags,
and handheld fish, fruits and
vacuum sealers vegetables,
cheese and dairy
products

Smoking Smokers, They ensure that Bacon and

machine smoking guns foods are smoked gouda
and pellet grills
prepared
accurately, mixed
efficiently,
preserved

safely,and
flavored uniquely.

Strainers Fine mesh, Its used to Rinsing fruits

slotted strainer separate solids and vegetables,
and heavy duty from liquids
strainer draining cooked
pasta or
vegetables and
sifting dry
ingredients like
flour or sugar.
Juicers Citrus juicer, To extract juice Orange juice and
wheatgrass juice from fruits and mango juice.
and orange vegetables
machine juicer

Can opener Standard(manual A tool used to Canned fish and

) and electric can open sealed metal canned beans.
openers cans

Perforated spoon Slotted spoon, Its used to Pickled

draining spoon retrieve items vegetables and
and a skimmer from a cooking
spoon liquid while boiled
preserving the vegetables
liquid in the pot

Solar drier Natural To remove Dried vegetables

conventional moisture from and dried
solar drier, forced food
conventional tomatoes.
solar drier and
solar tunnel drier
Cheese cloth Butter muslin, To strain and Cheese, meat
cheese making filter liquids and and baked goods
cheese cloth and also is used to
nut milk bag separate wrap and
package food
products

Table spoon Slotted spoon, Its used for Soups, cereals

dessert spoon and serving and also and yoghurt
wooden spoon it’s a unit
measurement in
cooking

Steamers Electric steamer, Used to cook or Vegetables,

stovetop steamer to prepare various seafood and
and microwave food with steam grains such as
steamer heat rice

Scale Digital scale, A tool used for Fruits,

mechanical scale measuring vegetables, milk,
and balance scale weight, and to rice, sugar and
ensure accurate flour
ingredients
proportions

Charcoal burner Charcoal Its used to cook Roasted

smorker, portable variety of foods potatoes,
charcoal grill and and generate heat smoked meats,
electric charcoal by burning grilled fish and
starter charcoal eggplants
Tea spoon Standard tea Used for Sugar, honey
spoon, tea stirrer measuring small and syrups
spoon and sugar
spoon quantities of
ingredients such
as spices, baking
powder, or
liquids.

Pots Saucepan, Are used for Meat, fruits,

stockpot, frying boiling, vegetables and
pan and tea pot simmering, grains like rice
stewing, and
braising foods.

Microwave Convention Used for Rice, legumes

microwave, reheating like beans and
sensor vegetables
microwave and leftovers,
built in defrosting frozen
microwave
foods, or cooking
certain dishes

Slicers Manual A tool designed to Meats, fruits like

slicer,electric cut food into bananas and
slicer and meat uniform slices salad ingredients
slicer like tomatoes
and lettuce
Blinders Cheesecloth Its used for Fruits and
blinders, butter mixing liquids vegetables
muslin blinders
and plastic wrap with solids to
blinders create smoothies,
soups, sauces, or
purees by
applying high-
speed rotation.

Sifter Hand sifter, Used to aerate, Muffins and

electric sifter, remove lumps, scones,bread and
flour sifter and and evenly mix rolls including
sugar sifter dry ingredients pancakes
like flour, cocoa
powder, and
baking soda

Serving spoon Slotted spoon, Used for serving Soups, salads,

soup spoon, salad food from a desserts like ice
spoon, dinner communal dish cream, roasted
spoon and onto individual meats and dried
wooden spoon plates fruits

Pressure cooker Stovetop pressure Used for cooking Beans beef stew,
cooker, electric tough meats, potatoes,
pressure cooker beans, grains, and chicken and
and induction stews in a fraction vegetables like
pressure cooker of the time carrots
required by
conventional
cooking
Sieve Wire mesh sieve, Used to strain tea and juices
perforated sieve, liquids, remove (such as fresh
nylon sieve and solid particles, or
stainless steel sift dry lemon juice).
sieve ingredients Sifted flour for
baking.

Dehydrator Electric Used to dry fruits, Dried fruits

dehydrator, vegetables, meats (such as
vacuun
dehydrator and (jerky), and herbs mangoes or
freeze dryer for long-term apples), Beef
storage. jerky (dried and
seasoned meat).
Dried herbs (like
basil or
oregano).

Special laddles Wooden To serve soups, Salads, sugar

laddle,plastic stews and and flour
laddle, metal
laddle and long scooping
handle laddle ingredients
Tongs Kitchen tongs, To grip, serve and Vegetables,
heat resistant lift food meat, pancakes
tongs, adjustable and salads
tongs, spring
loaded tongs and
non stick tongs

Ovens Wood fired oven Used for cooking Bread, pastries

a variety of foods and roasting
meats
at homes or
buildings

Convention oven Used for baking a Fish, steaks,

variety of foods, roasting meats
and vegetables
broilling foods
and reheating
leftovers

Coffee machines Drip coffee Brewing coffee Coffee, mocha

machines, french and making and lattes
press machines
and pour-over coffee
coffee machines

Thermometers Oven probe Monitoring of Sea foods like

thermometer food temperatures fish, meat eg
beef, chicken,
while cooking and turkey
inside an oven or
covered pot.
 Refrigerator / For monitoring Milk, cheese,
freezer storage conditions yoghurt, eggs
thermometer and fish
in refrigeration
units where
perishable items
are kept

OTHER EQUIPMENTS USED IN FOOD PROCESSING AND PRESERVATION

Chopping Board
A chopping board is a flat surface used for cutting and preparing food. It is typically made from
materials such as wood, plastic, or bamboo. The primary function of a chopping board is to
provide a safe and stable area for slicing, dicing, and chopping various ingredients like
vegetables, fruits, and meats. Using a chopping board helps protect countertops from damage
and maintains hygiene by preventing cross-contamination between different food items.

Garlic Press

A garlic press is a kitchen tool designed to crush garlic cloves efficiently. It consists of two
handles that are squeezed together to force the garlic through small holes, resulting in minced
garlic. This tool saves time compared to manually chopping garlic with a knife and allows for
more uniform pieces, enhancing the flavor release during cooking. A garlic press can also be
used for other soft foods like ginger or shallots.

Metal Spoon

A metal spoon is a common kitchen utensil made from materials such as stainless steel or
aluminum. It serves multiple purposes in food preparation and cooking processes including
stirring ingredients in pots or bowls, serving food onto plates, measuring dry ingredients (when
marked), and mixing batter or doughs. Metal spoons are durable and heat-resistant, making them
suitable for use with hot foods without risk of melting or warping like some plastic utensils
might experience under high temperatures. They are also easy to clean and maintain hygiene
standards in the kitchen.
Steak Hammer

A steak hammer, also known as a meat tenderizer or mallet, is a kitchen tool used to pound meat
to make it more tender before cooking. It typically features a flat side for flattening meat and a
textured side for breaking down tough fibers in cuts of meat like steak or pork chops. By using a
steak hammer, cooks can improve the texture of the meat, allowing it to cook more evenly and
absorb marinades better.

CONCLUSION

Understanding these common terms in food processing and preservation enhances culinary skills
and knowledge about cooking techniques. Each method serves specific purposes in preparing
various dishes while utilizing distinct equipment tailored to achieve desired results. Each tool
discussed plays a significant role in food processing and preservation by enhancing efficiency
and ensuring quality outcomes in culinary practices. Teaspoons provide precision; pots offer
versatility; microwaves deliver speed; slicers ensure uniformity; while blenders create smooth
textures. Understanding these tools’ functionalities allows cooks to optimize their use effectively
across various

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