Slide 1:

Organizing Tools, Equipment, and Ingredients

LESSON 4

Slide 2:
Measuring Tools

Slide 3:
MEASURING SPOONS

Slide 4:
MEASURING CUP

Slide 5:
WEIGHING SCALE

Slide 6:
TIMER

Slide 7:
Knives
1. Cleaver- a heavy, broad blade knife used for heavy chopping and for cutting
through bones.

Slide 8:
Knives
2. Boning knife- a thin- pointed blade about 6 inches long used for removing bones
from raw meats and poultry.

Slide 9:
Knives
3. Butcher Knife- a heavy, broad, and slightly curved blade used for cutting,
sectioning, and trimming raw meats.

Slide 10:
4. Chef’s Knife- used for slicing, dicing, chopping, and mincing meats and
vegetables.

-10 inches long, wide blade at the heel and tapers to a point.

-Large knife is used for heavy cutting and chopping.

-small blades are used for more delicate work.

Slide 11:
Knives
5. Clam knife
-A short, rigid, broad-bladed knife with a slight edge.
-Used to open clams and selected varietis of shellfish.

Slide 12:
Knives
6. Paring knife
-Used for removing the skin of fruits and vegetables.
- 2-4 inches long with a small, pointed blade.
Slide 13:
Knives
7. Oyster knife
- a short, and blunt knife with a dull edge.
- Used to open oysters.

Slide 14:
Knives
8. Salad/ Utility knife
-used mostly for pantry work, cutting, and preparing salad greens and
fruits.

Slide 15:
Knives
9. Steak knife
- Knife with a curved, pointed blade.
- Used for cutting large pieces of meat as in steak.

Slide 16:
Knives
10. Bread knife
– Used for cutting bread.

Slide 17:
Knives
11. Fluted knife
- a zigzag- edged knife for decorative cutting of food materials.

Slide 18:
Knives
12. Cake knife
- used to insert under a wedge of cake after cutting to remove from
sheet.

Slide 19:
Knives
13. Grapefruit knife
- used for sectioning oranges and grapefruit.

Slide 20:
Knives
14. Roast beef slicer
- slices across the largest cooked beef roast.

Slide 21:
Knives
15. Channel knife
- used generally for making garnishes.

Slide 22:
Other small
tools/utensils

Slide 23:
CHINA CAP
A cone-shaped strainer used to strain soups,stocks,sauces,and other liquids.

Slide 24:
SOLID SPOON
Used for pouring gravy over roasts
A utility mixing spoon

Slide 25:
SLOTTED/PERFORATED SPOON
Large,long-handled spoons with holes
Used to remove solid particles from liquids

Slide 26:
SKIMMER
Long handled perforated slightly cupped disk
Used to remove surface layers of fat and scum from simmering stock

Slide 27:
COOK’S FORK (HEAVY DUTY)
Two-prong fork with an insulted handle
Used for handling large pieces of meat

Slide 28:
COOK’S POT FORK
Extra long fork for deep stock pots and for barbecue

Slide 29:
Equipment
POTS AND PANS

Slide 30:
DOUBLE BOILER
Used to cook food over boiling or simmering water or for the purpose of keeping
food warm

Slide 31:
ROASTING PAN
Large,rectangular pan, deeper than an ordinary baking pan
Used to roast meat and poultry

Slide 32:
STOCK POT
A large, cylindrical, deep straight-sided
pot for preparing
stocks and
simmering large
amounts of liquids

Slide 33:
BAIN-MARIE PAN
Tall,cyclindrical, stainless steel containers
Used to store and hold food in water bath
Can hold 1-36 quarts

Slide 34:
GRIDDLE
A flat, smooth heat surface
Used to cook pancakes, burgers,meats, and eggs requiring less oil

Slide 35:
HIBACHI
A grilling device with a compartment to hold hot coals and a removable grill on
top
Slide 36:
ROASTER
A heavy pan with or without a rack or cover
Used for roasting meats, poultry and fish

Slide 37:
Small Equipment

Slide 38:
BLENDER
An electric appliance made of glass, stainless steel or plastic vessel with a fast
rotating steel blade directly attached to an electric motor below

Used for blending, mincing, grating, chopping, emulsifying, and liquefying

Slide 39:
MICROWAVE OVEN
Used to thaw or heat food

Slide 40:
Large Equipment

Slide 41:
FREEZER/REFRIGERATOR
For food storage

Slide 42:
COMBI STEAMER
A thermal equipment that can heat or cook different products simultaneously

Slide 43:
SLICER
Used to slice meats and cheeses

Slide 44:
FOOD PROCESSOR
An equipment similar to a blender but has more functions, such as grinding,
shredding, and pureeing, depending on the type of attachment

Slide 45:
CONVECTION OVEN
Oven with fans that circulate the air and distribute the heat inside the oven
evenly