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Tools Part 11

The document outlines various kitchen tools, utensils, and equipment along with their uses, such as a perforated bowl for draining ingredients and a rubber spatula for scraping contents. It also poses questions regarding the differences between cleaning and sanitizing, the importance of these practices, and the concept of mise en place in food preparation. Overall, it serves as a guide for understanding essential kitchen tools and their maintenance.

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Jee
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10 views4 pages

Tools Part 11

The document outlines various kitchen tools, utensils, and equipment along with their uses, such as a perforated bowl for draining ingredients and a rubber spatula for scraping contents. It also poses questions regarding the differences between cleaning and sanitizing, the importance of these practices, and the concept of mise en place in food preparation. Overall, it serves as a guide for understanding essential kitchen tools and their maintenance.

Uploaded by

Jee
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
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COOKERY 10

WRITTEN WORK ACTIVITY NO. _______

NAME : _________________________________________ SECTION : ______________________

Kitchen Tools, Untensils and Name Uses Kitchen Tools, Untensils and Name
Equipments Equipments

1 2 10

1 8
a perforated bowl of varying sizes made of
stainless steel, aluminium or plastic, used
3 11
to drain, wash or cook ingredients from
liquid
2 9

Pastry Brush 5 measuring cups

3 10

It is used to scrape off all the contents of


Rubber spatula bowls and pans from the sides and fold in measuring spoons
beaten eggs in batter or whipped cream

4 11

6 7 15

5 12

type mesh supported by a round metal


8 frame used for sifting dry ingredients like bowl
starch and flour.
6 13
Slotted and perforated spoons are large,
long- handled spoons with holes in the bowl
9 oven
used to remove larger solid particles from
liquids.
7 14
A miniature Bain Marie with an upper dish
containing indentations each sized to hold
10 18
an egg or contains separate device for
poaching
8 15

11 12

measuring cups 13

10

measuring spoons 14

11

II:
1. What is the difference between cleaning and sanitizing ?

2. Why is there a need to clean and sanitize kitchen tools and equipment before and after use?

3. How important is mise en place in food preparation ?


Uses

A miniature Bain Marie with an upper


dish containing indentations each sized
to hold an egg or contains separate
device for poaching

12

13

14

deep cooking pan with a handle used


primarily for cooking sauce.

16

17
A hand-held mixer which usually comes
with various attachments including a
whisk attachment for whisking cream,
batters and egg whites, and sugar.

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