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Small Wares & Equipment

Small Wares & Equipment. Culinary. 1. PROPERTY OF PIMA COUNTY JTED, 2010. Bell Work Who do these tools belong to?. Stethoscope Blood pressure cuff Thermometer. Hammer Saw Measuring Tape. PROPERTY OF PIMA COUNTY JTED, 2010. Who do these tools belong to?.

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Small Wares & Equipment

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  1. Small Wares & Equipment Culinary 1 PROPERTY OF PIMA COUNTY JTED, 2010

  2. Bell WorkWho do these tools belong to? • Stethoscope • Blood pressure • cuff Thermometer Hammer Saw Measuring Tape PROPERTY OF PIMA COUNTY JTED, 2010

  3. Who do these tools belong to? Doctor Carpenter PROPERTY OF PIMA COUNTY JTED, 2010

  4. Objectives • Define terms used to identify small wares and equipment. • Identify uses of small wares and equipment. 4 PROPERTY OF PIMA COUNTY JTED, 2010

  5. In your class notebooks brainstorm and write all the tools you think a cook or a chef might use. PROPERTY OF PIMA COUNTY JTED, 2010

  6. Terminology • Small wares: Items used to store, hold, or prepare foods. Including hand tools and cook ware. • Hand Tools: Hand held implements used for many operations in the kitchen, such as cutting, preparing and serving food. PROPERTY OF PIMA COUNTY JTED, 2010

  7. Hand tools • The better you understand a tool’s function the faster and more effectively you will use them. • Use the right tool for the task at hand. • Always clean and sanitize hand tools after each use to insure its effectiveness and avoid cross contamination. PROPERTY OF PIMA COUNTY JTED, 2010

  8. Knives & Kitchen Shears Keep them sharp and clean! • Knife: A tool used for cutting foods into smaller pieces. • Kitchen Shears: A scissor like tool used for many cutting tasks in the kitchen such as cutting string, trimming leaves, or cutting through poultry bone. • One of the most commonly used tools in the kitchen. • Each type of knife is designed for a specific task. PROPERTY OF PIMA COUNTY JTED, 2010

  9. Cutting boards • Cutting Board: A flat cutting surface used with knives and sharp objects . • Always anchor to your work surface using a wet towel or non-slip mat. • Clean and sanitize after each use to avoid cross contamination. • Dry thoroughly before storing to avoid mold growth. PROPERTY OF PIMA COUNTY JTED, 2010

  10. Thermometers • Probe Thermometer: Measures the internal temperature of foods. • Bimetal Thermometer: Measures the internal temperature of ovens and refrigerators. • Proper calibration before each use. Boiling water 212˚F. Ice water 32˚F • KEEP FOODS OUT OF THE DANGER ZONE! (41˚F --140˚F) • Sanitize after each use to avoid cross contamination. PROPERTY OF PIMA COUNTY JTED, 2010

  11. Vegetable Peelers and Graters • Peelers: Used to remove skin from fruits and vegetables. • Graters: Used to shred, grate, and slice foods. Graters come with various sized holes to determine size of grated food pieces. The many holes and nooks of these tools create places that food particles can build up and harbor bacteria. PROPERTY OF PIMA COUNTY JTED, 2010

  12. Garnishing Tools • Butter cutter: Used to make butter garnishes and portions. • Fruit Corer: Used to remove the core of an apple, eyes from a potato, or stems off a tomato. • Zester: Used to remove the outer layer of citrus in tiny strips. • Melon Baller: Used to scoop out smooth round balls from a variety of foods. http://www.kitchenniche.ca/images/zester%20grater%20microplane%201%2010091.jpg http://www.potsandpansgalore.com/image_manager/attributes/image/image_36/1096401986_4239354801_full.jpg http://assets.unclutterer.com/wp-content/uploads/mt/071010-butter-cutter.jpg http://www.comparestoreprices.co.uk/images/go/goodgrips-melon-baller.jpg http://www.kitchenaria.com/images/uploads/Apple-Corer-16mm.gif PROPERTY OF PIMA COUNTY JTED, 2010

  13. Spoons, Scoops, and Ladles • Spoon: A long handled tool used to scoop, skim, mix and serve. Can be solid, perforated, or slotted. Come in various sizes and shapes for safety and portion control. PROPERTY OF PIMA COUNTY JTED, 2010

  14. Whisks and Whips • Whisks: A handled tool with wires used to mix and incorporate air into eggs, batters and sauces. • Choose the right size for the job. • Come with various density of wires for different density of product being mixed. PROPERTY OF PIMA COUNTY JTED, 2010

  15. Spatulas Spatula: A Handled tool used for scraping food out from containers, to gently fold ingredients together, to spread icings on cakes, and to lift and turn foods from hot surfaces. Rubber, straight, and offset Choose the right size for the job. PROPERTY OF PIMA COUNTY JTED, 2010

  16. Tongs and Turners • Tongs:Spring action or scissor like tools used to pick up food. • Turners: Used to turn or pick up food such as pancakes and hamburgers. Both used to grab, move, and flip food during preparation. PROPERTY OF PIMA COUNTY JTED, 2010

  17. Colanders, Chinois, and Strainers • Colander: A perforated bowl used to rapidly draining water from foods. • Chinois: A cone shaped strainer used to strain solids from sauces and soups. Used for washing, straining, and milling. Soft foods can be pushed through chinois to help mill or mash large pieces. PROPERTY OF PIMA COUNTY JTED, 2010

  18. Pastry Tools • Pastry Bags: Filled with icings and soft foods hand squeezed decorating. • Pastry Tips: Put into pastry bags to change the shape and flow of icings. Used for cake decorating and putting fillings into pastries, eggs and potatoes. Use disposable bags for easy clean up. PROPERTY OF PIMA COUNTY JTED, 2010

  19. Rolling Pins • Rolling Pin: A long cylinder used to stretch, flatten, and roll dough's such as pie crusts, cookies, and tortillas. Some have grooves or patterns on the surface to create designs on dough's. French rolling pins do not have handles. PROPERTY OF PIMA COUNTY JTED, 2010

  20. Measuring tools • Accurate measuring is essential to the success of a recipe. • Accurate portion sizing is essential to keeping food costs down. • Most often measured by weight and volume. PROPERTY OF PIMA COUNTY JTED, 2010

  21. Scales • Portion Scale: A type of spring scale used to measure the weight of an ingredient or portion of food. • Electronic Scale: Measures foods and ingredients when they are placed on a tray, weight is shown using a digital number display. Cover food trays with plastic wrap or aluminum foil for easy cleanup. http://ecx.images-amazon.com/images/I/31dGRAOU7DL._SL500_AA280_.jpg http://www.cworthsuperstore.com/products/pelouzeimages/PEYG800R.jpg PROPERTY OF PIMA COUNTY JTED, 2010

  22. Liquid and Dry Measuring • Liquid Measuring Cup: Used to measure liquid ingredients. • Dry Measuring Cup: Used to measure dry and moist ingredients. • Measuring Spoons: Used to measure small amounts of liquid and dry ingredients. Dry measuring cups and measuring spoons must be leveled off for accurate measurement. PROPERTY OF PIMA COUNTY JTED, 2010

  23. Closure Minute Paper In 1 minute or less summarize your learning of todays lesson by answering the following questions: • What is small ware? • What is the most used tool in the kitchen? PROPERTY OF PIMA COUNTY JTED, 2010

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