T.L.E 9 Q1

aluminum

light weight metal ang vies even heat distribution

stainless steel

most popular material but more expensive

glass

for salads and desserts and is not for top or surface cooking

cast iron

durable, but needs to be oiled with salad oil with no salt, and wash with soap before using

double boiler

whem temp must be kept below boiling and to keep food from overcooking

teflon

a special non sitck coating to pans and pots, is easy to clean but dont scratch the coating

aluminum, stainless steel, glass, teflon, cast iron, and double boiler

what are all of the cooking materials?

can opener

to open food cans

colander

or vegetable cleaner, used to clean veg and straining pasta

plastic and hard rubber scraper

for cutting and chopping, but is duller than knives

cutting board

where food is cut, using plastic of more sanitary than wood, so the plastic cant absorb the food juices

funnel

to fill jars

garlic press

specifically fr pulping or mincing garlic

graters

to grate, shred, slice, or seperate foods

kitchen spears

for opening packages, tape, string, or removing tags and labels

potato masher

for mashing soft cooked foods

rotary egg beater

for beating small amounts of eggs of batter and is made of stainless steel

scraper

rubber or silicone tool to blend and scrape food from the bowl

serving spoons

for prepping, serving, of eating

serving tongs

to grab and transfer food to a platter, and gives a better grip of hot food

spatula

to level off ingredients when measuring and to spread frostings and fillings equally

spoon

made of stainless steel or plastic and is used to eat food

temperature scale

to measure heat, there are also other thermometers used for different purposes

wooden spoons

made of hard wood

can opener, colander, plastic and hard rubber scraper, cutting boards, funnel, garlic press, graters, kitchen shears, potato masher, rotary egg beater, scraper, serving spoons, serving tongs, spatula, spoons, temperature scale, and wooden spoons

what are all of the kitchen tools?

liquid measuring cup

made of heat proof glass or plastic, and is transparent to liquid can be seen

house hold scales

to weigh large quantities of ingredients

25 pounds or 5 kilos

how many kilos and pounds of food can house hold scales handle?

scoops or dippers

to serve or scoop foods

measuring spoons

to measure smaller quantities

liquid measuring cup, house hold scale, scoops or dippers, and measuring spoons

what are all the measuring tools?

french knife

or called chef’s knives. heavy knives have a scabard or flat grind

fruits and salad knives

to prepare fruits and vegetables

kitchen knives

or cooks/chefs tools. for all types of kitchen tasks

citrus knife

has a 2 sided blade and a serrated edge to section citrus

paring knife

to core, peel, and section fruits and veg. has a short and concave with a hollow ground

vegetable peeler

to scrape vegetables and peel fruits, the best to use is made of stainless steel with sharp blade that swivels

french knife, fruit and salad knife, kitchen knife, citrus knife, paring knife, vegetable peeler

what are all the types of knives?

refrigirator or freezer

to prevent infection from food snd to kee moisture content of each type of food

oven

for cooking, baking, heating, or drying

microwave oven

for cooking and heating

blenders

to chop, blend, mix, whip, puree, grate, and liquify

refrigirator or freezer, oven, microwave, oven, and blenders

what are all the kinds of equipment?

regular cleaning

clean all surfaces, tools, and equipment after each use

deep cleaning

clean the intire kitchen to prevent bacterial growth

sanitizing

to eliminate harmful bacteria

proper storage

sotre in a clean, dry, and organized manner, and to prevent contamination and damage

inspection

regularly inspect tools for signs of damage

timely repairs

schedule regular maintenance and servicing for specialized equipment

training

train staff on proper cleaning, usage, and maintenance procedures to prevent accidents

regular cleaning, deep cleaning, sanitizing, proper storage, inspection, timely repairs, and training

what are the 7 maintenance methods?

sanitizing

is uses heat, radiation, or chemicals

heat and chemicals

what are the most common methods of sanitizing

1. rinse dishes

2. soak in water

3. scrub thoroughly

4. rinse with water

5. air dry or use a clean tower

what are the steps to wash dishes (methods if cleaning and sanitizing)

soil

must be completely removed during cleaning

time

the longer the cleaning solution remains in contact with a surface, the greater amount of soil is removed

temperature

moist soil becomes more soluble as the temperature increases

chemical concentration

varies on the chemical and tool being cleaned. it will reduce as time and temp increase

mechanical force

as simple as hand scrubbing or as comlpex as a machine. it reduces time, temp, and concentration requirement

water

what you use for cleaning and sanitizing must be potable and pathogen free

detergent

cleaning substances for tableware, surfaces, and equipment

solvent cleaner

also called “degreasers“ and used on where grease has burned

acid cleaners

for removing what detergents cant remove

abrasives

to remove heavy accumulation of soil that others cant remove, and must be carefully used to avoid damage

chlorine

carbolic acid

ammonia

detergents

timsesn

dishwashing liquid

boric acid

what are the types of chemicals

hot water, steam, UV light, filtration

what are the types of heat sanitizers

10 minutes

how long must the solution remain wet on the surface

6 to 8 inches

how far away should you spray the solution

get fresh air

what should you do when you are exposed to poisonous flames

remove anything in the mouth

what will happen if you swallow poison

read the label and follow the instructions for poisoning

what will you do if the household cleaner is the suspected poison

remove the clothing and continously pour water on the body

what if poison is spilled on you clothing

cotton clothing

what kind of clothing should you wear

relishes

raw or pickled vegetables cut into attractive shapes

raw vegetables with dips, dips and pickled items

what are the 3 kinds of relishes?

raw

what does the french word cru mean?

crudites

raw veg with dips are also known as?

dips

accompaniment to raw vegetables and potato chips or crackers

picked items

preserved fruits and vegetables

miscellaneous hors d’ ouevres

variety of both hot and cold food served as appetizers

antipasto

an italian appetizer

cured meats, seafood items, cheeses, hard cooked and stuffed eggs, relishes, and mushrooms and other veg

what are the kinds of antipasto?

brushetta

slice of italian bread that has garlic, olive oil, toppings and is served like canapes

mise ‘en place

you have everything ready to cook in it’s place

set in place

what does mise ‘en place mean

appetizers

small pieces of food served before a meal to stimulate the appetite

hors d’ vours

small portions of highly seasoned food

canapes

made of thin slices of bread in different shapes

base, toppings, and garnish

what are the parts of a canape

relishes

raw veg placed in a boat shaped dish

petite salad

small portions of salads

chips and dips

popular accompaniment to chips, crackers, and raw veg

soupas and consommes

food made of meat and veg with other liquids

cocktails

may be juice with alcohol or seafoods with sauce

tapas

small fods intended to be eaten with wine and is eaten immediately

caviar

salted roe or eggs of the strugeon

amuse bouche

oppurtunity to show an aspect of the che’s cooking style and to welcom guests after they ordered from the menu

platter

a large flat dish for serving food

centerpiece, slices, and garnish

what are the 3 elements of a buffet platter?

center piece

may be an uncut postion of the main food item