SURENTHRAN A/L SANTHIRAN 09DHM19F2009 DHM1A

Question1
ITEM DESCRIPTION
1.Saucepan Round pot of medium depth similar to stock pot, but
shallower, making stirring or mixing easier, used for
preparing soups, sauce and other liquid form.

2.Frypan Use for general sauteing and frying of meat, fish,

vegetable and egg. Sloping sided allow the cook to flip
and toss items without using a spatula.

3.Sheetpan Also called bun pan or rectangular pan used for baking
cakes, rolls and cookies

4.Can opener Heavy duty can openers can be mounted on the side of
the workbench. Must be carefully cleaned and
sanitized everyday to prevent contamination of food.

5.Ladles Ladles are used for measuring and portioning liquids.

They are in size of ounces, millimeter and is stamped
on the handle.

6.Spoons Solid, slotted, and perforated. Large stainless steel

spoon holding about 90 gram. Used for stirring,
mixing and serving. Slotted and perforated spoons are
used when liquid must be drained from solid.
7. Skimmer Perforated, slightly cupped, on long handles. Used for
skimming froth from liquids and for removing solid
pieces from soups, stocks and other liquids.

8. Kitchen fork Heavy, two-pronged with a long handle. Used for

lifting and turning meats and other items. Must be
strong enough to hold heavy loads.

9. Wire whips or whisks a. Heavy whips are straight, stiff and have
relatively few wires. Used for general mixing
stirring and beating, especially heavy liquids.

b. Balloon whips or piano whips have many

flexible wires. Used for whipping eggs, cream
and hollandaise and for mixing thinner liquids.
10. Strainer or Chinios Strainer made or screen type mesh or of perforated
Gross metal. Used for straining pasta vegetables and so on.
Question 2

ITEM DESCRIPTION
1.Utility knife Narrow pointed knife 6 to 8 inches long, used mostly for
pantry work, cutting and preparing lettuce, fruits and so
on,

2.Paring knife Used for trimming and pairing vegetables and fruits

3.Slicer Long, slender, and flexible blade up to 12 or 30 inches

long. Used for carving and slicing cooked meats.

4.Cleaver Used for cutting through bones.

5.Scimitar Scimitar or steak knife curved pointed blade. Used for

accurate steak cutting