COOKERY FOOD  For ice, meat, hard ingredients

TOOLS AND EQUIPMENTS PROCESSOR

KINDS OF GAS REGULATOR
 A common gas regular that can be seen at the house
 The rubber is to compress the air
 Air compression or air handler (the black
rubber at the top) – dito naiipon yun pressure.
Madaling maubos ang gas pag wala nito

 The first gauge is for us to be able to check the

MEASURING TOOLS AND EQUIPMENTS
air pressure
 The 2nd gauge is to check gaano pa kadami yung MEASURING TOOLS
gas GRADUATED  Used primarily to measure the volume of liquid
 The handle 9yung nasa gitna na niikot) – is to control the 2st MEASURING  Called graduated because it has complete set of
gauge CUP units
 E.g., 2000ml, 1500ml
INDIVIDUAL  These are usually made of aluminum, stainless
 The gauge is for pressure, gaano kalakas MEASURING steel, or plastic, and are used for measuring accurately the
yung pressure and to check kung may gas pa or CUP fraction parts of a cup ( ¼ , 1/3 , ½ , 2/3)
wala na MEASURING  These come in sets of 1/8, ¼ , 1/3, ½, and 1 tsp/
 Hindi naadjust yung pressure sa ganitong SPOON tbsp
kind ng gas regulator
 Used for measuring small amounts of ingredients
 Switch – para tumakbo yung gas; it will release pressure from air
handler that will cause fire pag pinindot yung switch TECHNIQUES IN MEASURING INGREDIENTS
MEASURING  For dry ingredients including flour, sugar, and
DRY salt, use dry measuring cups and spoons.
 CHECKING THE LEAK INGREDIENT  Heap
 first check the valve S  Level
 check if the roscas has cracks  empty
 bleed screw – to loosen the valve stem MEASURING  for liquid ingredients including milk, water, oil,
 Brush, wipe or sponge the valve stem and hose LIQUID and juice, use liquid measuring cups
INGREDIENT  set cup on a flat surface
KINDS OF OVEN S  bend down to eye level and pour until the desired
An equipment is called oven as long as the heat is circulating mark is reached
ROTISSERIE  for roasting (just remove the rotisserie) and
OVEN baking KNIFE SKILL AND MAINTAIN KITCHEN PREMISES
PARTS OF KNIFE AND BASIC SKILLS
KITCHEN KNIFE
It is intended to be used in food preparation.
 Smaller than gas range To cut or to peel.
TURBO  The heat is circulating
BROILER  for roasting and baking as well

Paring knife Boning knife santoku/ chef’s knife

GAS  It has gas stove and oven at the same time. The
RANGE oven can be electrical or gas. PARTS OF KNIFE
 Can also be seen in the household kitchen
 More convenient in terms of saving space in the Spine Handle / tang
Tip of
the
blade

kitchen
DECK  Commonly used by bakers
Cutting edge/ Bolster
OVEN  The dough is directly placed in the tray of the Heel
blade

PROPER MANIPULATION OF KNIFE

oven
PROCESS OF OVEN
Bake: hindi sa ibabaw yung heat
FOOD PROCESSOR
BLENDER  O blend liquid ingredients
 To blend the minimal ingredients Grip method

BASIC CUTS