Name: Ana Mae Añana Subject: Meal Management Code: ND213 Date: Sept 18, 2022

ND 213/L- Meal Management

Laboratory Exercise No. 1
BASIC KITCHEN TOOLS AND PROCESSES

Learning outcomes:
At the end of the laboratory activity, students will be able to:
1. Discuss the basic functions of kitchen tools.
2. Differentiate various processes in Kitchen operations
3. Demonstrate skills required in Kitchen operations.

Procedure:

1. Paste at least five (5) pictures of the following categories kitchen tools with its
functions/usage:
a. Measuring tools (Dry and wet ingredients)
b. Mixing tools and equipment
c. Cutting and slicing tools
d. Food Processing
e. Food Presentation (Glassware and silverwares)

2. Describe the following cooking methods:

Cooking Description Sample Menu

Method
Grilling It is similar to broiling; in that it uses radiant heat to cook foods Grilled Tuna
quickly.

Broiling Broiling works by transferring extremely high heat onto food, Hamburger Patties
usually directed from a radiant located above the food which
cooks on one side at a time.

Baking It is used when making bread, rolls, and cakes. Baking is Chocolate moist Cake.
usually performed at lower temperatures than roasting.

Roasting Performed inside an oven and uses indirect heat that cooks from Roasted Turkey
all sides for even browning. This method of cooking works
more slowly, coaxing flavors out of meats and vegetables.
Sauteing performed over a burner in a hot, shallow pan and uses a small Sauteed Bok Choy with
amount of oil or fat to coat food for even browning. This Shrimp
method cooks foods very quickly so it's best to keep the food
moving by tossing or flipping.

Searing is a cooking technique that exposes ingredients (typically meat) Perfect Pan-Seared Pork
to a high temperature to create a crisp browning on the outside. Chops

Poaching is a gentle method of cooking in which foods are submerged in Poached Eggs
hot liquid between 140 degrees and 180 degrees Fahrenheit.

Simmering is also a gentle method of cooking foods but uses higher Simmered Kale with
temperatures than poaching, usually between 180 degrees and Bacon and White Beans
205 degrees Fahrenheit.
Broiling A quick and easy method for toasting or browning a crust in Quick Broiled Shrimp
less than five minutes. Plus, the broiler doesn't heat up your With Harissa and Beer
kitchen like an oven would, and it's easy to use if you keep a
watchful eye.
Braising is a helpful cooking method when you want to turn a tough, Slow-Braised Osso
inexpensive cut of meat into a fall-off-the-bone dinner after Buco
only a few hours. To braise, first sear the meat so that the
outside is a bit brown, which adds to its flavor.
Stewing The key difference between stewing and braising is that foods Old-Fashioned Beef
are completely submerged in hot liquid while stewing instead of Stew
being partially submerged. Smaller cuts of meat are used in a
stew, but the method of slow cooking at low heat is the same.

Guide Questions:

1. What is the importance of calibration of tools and equipment in kitchen operations?

• When food is handled and produced, calibration of tools and equipment
is essential to food safety. Calibration ensures that equipment accurately
and consistently monitors a food process and controls physical,
chemical, or biological hazards in the food operation.

2. What are the different methods of heat transfer in cooking methods? Discuss each.
• Conduction, convection, and radiation are the three (3) methods of heat transfer.
• The Conduction is the process of heat being transferred between
objects through direct contact, and it's the most common type of heat
transfer.
• Convection combines conduction heat transfer and circulation to force
molecules in the air to move from warmer areas to cooler ones.
• Radiation is the process where heat and light waves strike and
penetrate your food. As such, there is no direct contact between the
heat source and the cooking food. There are two main radiant heat
cooking methods: infrared and microwave radiation.
 3. What’s the difference between moist and dry heat cooking?
• Moist-heat cooking methods use water, liquid or steam to transfer heat to food.
Common moist-heat cooking methods includes poaching, simmering, boiling,
braising, stewing, pot roasting, and steaming. While the Dry-heat cooking
methods involve the circulation of hot air or direct contact to fat to transfer heat.

References:
https://www.foodandwine.com/cooking-techniques/braising

https://www.webstaurantstore.com/article/454/types-of-cooking-methods.html

https://rouxbe.com/tips-techniques/417-what-are-moist-dry-heat-cooking-methods#:~:text=Moist-
heat%20cooking%20methods%20use,to%20fat%20to%20transfer%20heat.
Answer Sheet:

1. Paste at least five (5) pictures of the following categories kitchen tools with its
functions/usage:
a. Measuring tools ( Dry and wet ingredients)

DRY MEASURING CUPS LIQUID MEASURING CUPS MEASURING SPOONS

DIGITAL SCALE HANGING SCALE

b. Mixing tools and equipment

LADLE SPATULA
MIXING BOWL

WOODEN SPOON
WHISK
 c. Cutting and slicing tools

PAIRING KNIFE

EGG SLICER BREAD OR CAKE KNIFE

MANDOLINE SPIRALIZER

d. Food Processing

BLENDER STOCK POT PRESSURE COOKER

DOUBLE BOILER
WOK
 e. Food Presentation ( Glasswares and silverwares)

CANNING GLASS JAR

DESSERT SPOON OYSTER FORK

GLASS BOTTLE
TEASPOON