 Wooden

More than their practical purpose, wooden spoons

Small to large equipments are prized for their aesthetic value; while they
appear unique, they aren’t as durable as other
Small equipment and utensils
measuring spoons.
1. frying pans
2. strainers Magnetic
3. saucepans
4. stock pots These spoons are magnetic which makes them easy
5. baking trays to stick to any metallic surface of the kitchen. They
6. mixing bowls easily cling and come off when required.
7. basins
Decorative
8. graters
9. cutting boards
Decorative measuring spoons can be in silver,
10. knives plastic, wood, porcelain, or stainless steel. Their
11. distinctive quality is that they feature lovely
Large equipment painted, hand-drawn, or printed designs.
1. Ranges
2. Stoves 2. Measuring jug -To measure liquid ingredients
3. Ovens
3. Measuring cups -To measure dry ingredients
4. Boiling pans
5. Steamers 4. Digital weighing scale-To measure weight
6. Brattpan 5. Meat and oven thermometers -To measure heat
6. Timers-To measure time
Measuring tools and equipments 7. Mixing bowls- are one of the most common
kitchen utensils found in every household. It is
1. Measuring spoons -To measure small volumes important to remember that not all mixing bowls
Types of Measuring Spoons are made alike.

Stainless Steel
This type of measuring spoon is durable, easy to
clean, and dishwasher-safe. They also don’t carry
the taste or odor of ingredients.
Plastic
Plastic measuring spoons aren’t heat resistant and
thus can’t be placed in a microwave. That being
said, plastic measuring spoons are durable if
handled with care.
Food preparation equipment and tools
Cookware
1. NON-STICK FRYING PAN
It’s also a super versatile pan that can be used for
searing meats, sautéing vegetables, and making
sauces. Just be careful to use non-abrasive tools on
the surface.
2. SAUCEPAN
A saucepan is perfect for when you need to cook
something with liquids, such as boiling pasta and
vegetables or simmering sauces and beans.
3. STOCK POT
For bigger batches of soups, stews, and pasta,
you’ll want to have a 12-quart stock pot around. Its
base allows for even heating, so your soups cook
evenly.
4. SHEET PANS
These pans can get a lot of action, including
roasting vegetables, baking meats, toasting nuts,
and of course, baking cookies. They also make for
an easy clean-up with sheet pan dinners.
5. GLASS BAKING DISH
Glass baking dishes are perfect for baking things
like casseroles and enchiladas in the oven.
Utensils
6. KNIVES
If you’re cooking, you’re going to be using a knife. If
you only have money and space for one knife, get
a chef’s knife. You will use this knife for 90% of
your food prep, so buy a nice one and take care of
it.
7.MEASURING SPOONS
Even if you like to “eyeball” ingredients, it’s handy
to have a set of measuring spoons around for the
times you need precise measurements.
8. MEASURING CUPS
Measuring cups are absolutely crucial If you’re a
baker, but it’s also great for everyday cooking
9. WOODEN SPOONS
Wooden spoons are not abrasive on your cooking
surfaces and they’ll last forever.
10. FISH TURNER
While this handy tool is advertised as a fish turner,
it can be used for anything. The wider base of this
tool makes it easy to flip burgers, fish, over-easy
eggs, and even pancakes.
11. PEELER
When you’re setting up your kitchen with the
basics, you want to make sure you have a good,
sharp peeler to remove the peels of vegetables,
shave off cheese, or make veggie ribbons.
12. WHISK
While forks and chopsticks can be handy, a whisk is
quicker and more efficient for emulsifying
ingredients like vinegars and oils
13. TONGS
Tongs are like your extended hands and are super
useful in the kitchen. Not only are they used to flip
big pieces of food, but they also help move
ingredients around in a frying pan or on a sheet
pan without the risk of burns.
Dishes, Tools, and Gadgets
14. CUTTING BOARD
A good, grippy cutting board will protect your
fingers during all your prep work.We recommend
having a few cutting boards, like this set of plastic
cutting boards, to prep various ingredients and
prevent cross-contamination.
15. COLANDER
Every kitchen needs a heavy-duty colander for
draining out boiled pasta and vegetables. It is also
used for draining canned beans and freshly washed
veggies.
16. PREP BOWLS IN EVERY SIZE
Every kitchen needs a set of prep bowls to help
you organize all your ingredients.
17. CAN OPENER
Canned beans and vegetables make for quick-
cooking and are great pantry staples, but a bunch
of things also come in cans that require a can
opener – coconut milk, curry paste, fruits, crushed
tomatoes, etc.
18. MICROPLANE ZESTER
A zester is used for zesting lemons and limes, and
grating ginger and cheese.
19. IMMERSION / STICK BL ENDER
You can now make pureed soups right in their pot,
blend single-serving smoothies, and get extra
creamy and smooth vinaigrettes / dressings. It’s so
convenient, even its clean up is easy – simply pop
off the blade for super quick cleaning.

20. SALAD SPINNER
A salad spinner is the answer to your problems
because it will help you get rid of water in a matter
of seconds and save on paper towels.
Basic food preparation and cookery
Food preparation organizations include:
1 Menu planning: This involves selecting the dishes
to be prepared, based on the occasion, budget,
dietary restrictions, and preferences of the guests.
2. Ingredient selection and procurement: This
involves sourcing high-quality ingredients from
reliable suppliers, ensuring that they are fresh and
of the required quantity.
3. Preparation process: This includes the various
steps involved in preparing the food, such as
cutting, chopping, mixing, cooking, and seasoning.
4. Time management: This involves coordinating
the various tasks involved in food preparation,
ensuring that they are completed within the
required timeframe.
5. Presentation: This includes arranging the food in
an appealing and aesthetically pleasing manner,
adding garnishes and other decorative elements.
6. Clean-up: This involves ensuring that the kitchen
and utensils are cleaned and sanitized after use,
and that any leftover food is stored correctly.
Cleanliness
Regular cleaning: Regular cleaning is the key to
maintaining a clean kitchen.
Proper storage: Proper storage of food, utensils,
and equipment is essential to prevent
contamination and keep your kitchen organized.
Deep cleaning: Deep cleaning should be done
periodically to tackle tough stains, grease buildup,
and other hard-to-remove dirt.
Maintenance of appliances: Regular maintenance
of your kitchen appliances such as refrigerators,
ovens, and dishwashers is essential to keep them
running smoothly and extend their lifespan.
Proper disposal of waste: Proper disposal of waste
is important for maintaining a clean and hygienic
kitchen.
Safety measures: Kitchen safety measures are
essential to prevent accidents and injuries.
Surfaces in the kitchen that require cleaning:
1. Countertops and tables: These surfaces are used
for food preparation and serving, and they can
harbor bacteria, food residue, and stains.
2. Sink and faucet: The sink is used for washing
dishes, utensils, and food, and it can accumulate
food particles, soap scum, and bacteria. The faucet
handles are also touched frequently, making them
potential sources of germs.
3. Appliances: The refrigerator, oven, microwave,
and other appliances in the kitchen need to be
wiped down regularly to remove food spills, grease,
and bacteria.
4. Cabinets and drawers: These surfaces can
accumulate dust, grease, and food debris over
time, and they should be wiped down periodically.
5. Floors: Kitchen floors are prone to spills, food
crumbs, and dirt, which can attract pests and
germs. Regular sweeping and mopping can help
keep them clean.
6. Walls and backsplashes: These surfaces can
become greasy and stained from cooking, and they
should be wiped down regularly to maintain their
appearance and hygiene.
7. Trash cans: The garbage can in the kitchen can
be a breeding ground for bacteria and odors, and it
should be emptied and cleaned frequently.
Sanitation and safety
Standard safety- procedures for handling
foodstuffs are critical to ensuring the safety of the
food supply chain.
Food safety- refers to the measures taken to
ensure that food is free from harmful contaminants
and is safe for human consumption.
The handling of foodstuffs- includes all activities
involved in the processing, preparation, packaging,
storage, and distribution of food products.
Hazards and risks associated with the individual
work role
The hazards and risks associated with an individual
work role- will depend on the nature of the job and
the specific tasks that the individual performs
Physical Hazards: These hazards can include slips,
trips, and falls, lifting heavy objects, exposure to
chemicals or fumes, and operating machinery or
equipment.
Ergonomic Hazards: These hazards arise from poor
posture or repetitive motions, which can lead to
musculoskeletal disorders such as back pain, carpal
tunnel syndrome, and tendinitis
Biological Hazards: These hazards arise from
exposure to infectious agents such as bacteria,
viruses, and fungi. Individuals who work in
healthcare or laboratories may be at higher risk of
biological hazards.
Psychological Hazards: These hazards can include
stress, harassment, violence, and other forms of
workplace bullying.
Environmental Hazards: These hazards can arise
from exposure to extreme temperatures, noise,
radiation, and other environmental factors.
Personal Hygiene Practices.
Personal hygiene- refers to the practices that promote
cleanliness and prevent the spread of illness or disease.
1. Washing your hands regularly: Regular hand washing
with soap and water is one of the most effective ways
to prevent the spread of germs and disease.
2. Brushing and flossing your teeth: Brushing your
teeth twice a day and flossing once a day helps to
remove food particles and plaque, which can cause
tooth decay and gum disease.
3. Bathing or showering daily: Taking a daily shower or
bath helps to remove dirt, sweat, and bacteria from
your skin, which can cause infections and other health
problems.
4. Washing your hair regularly: Regularly washing your
hair helps to remove oil, dirt, and bacteria that can
accumulate on your scalp.
5. Cleaning your nails: Cleaning your nails regularly
helps to remove dirt and bacteria that can accumulate
under your nails.
6. Using deodorant or antiperspirant: Using deodorant
or antiperspirant can help to control body odor and
sweat.
7. Changing your clothes regularly: Changing your
clothes daily or as needed helps to remove sweat, dirt,
and bacteria that can accumulate on your clothing.
8. Handling food safely: Properly washing your hands
before handling food and cooking food to the correct
temperature helps to prevent foodborne illness.
Selection buying and receiving food
items such as staple foods , meat, fish
and poultry products
Meat- is a staple food in many cultures and is an
excellent source of protein, vitamins, and minerals.
Different types of meats offer unique flavors and
nutritional profiles, making them a versatile
ingredient in a wide range of dishes.
Varieties of Meats
All common types of meat that come from
different animals:
Beef comes from cattle.
Lamb comes from sheep.
Pork comes from pigs.
Buffalo meat comes from the American bison.
Goat meat comes from goats.
Beef is one of the most commonly consumed
meats and is a good source of protein, iron, and
vitamin B12. Different cuts of beef have different
levels of fat content and tenderness
Pork is another popular type of meat that is
consumed in many different forms, including
bacon, ham, sausage, and chops.
Chicken is a lean meat that is high in protein and
low in fat. It is versatile and can be prepared in
many different ways, including grilling, roasting,
and frying.
Fish is a lean source of protein that is high in
omega-3 fatty acids. Different types of fish have
different levels of fat content and flavor profiles.
Lamb is a rich source of protein and is often
consumed in Mediterranean and Middle Eastern
cuisines. It has a distinctive flavor and can be
prepared in many different ways, including grilling,
roasting, and stewing.
Additional hehehehe
Soup Classification -Soup is a dish that can be
classified in many ways based on various factors
such as ingredients, cooking method, texture, and
cultural origin.
Here are some common classifications of soup:
1. Clear Soup: Clear soup is a type of soup that is
typically made by simmering vegetables, meat, or
bones in water until the flavors are extracted, and
then straining the liquid to remove any solids.
2. Cream Soup: Cream soup is a soup that is
thickened with cream or milk.
3. Broth Soup: Broth soup is made by simmering
meat, poultry, or fish bones with vegetables and
herbs in water.
4. Vegetable Soup: Vegetable soup is a type of
soup made with a variety of vegetables.
5. Meat Soup: Meat soup is a soup that is made
with meat, usually beef or chicken.
6. Seafood Soup: Seafood soup is a type of soup
made with seafood, such as shrimp, crab, or fish..
7. Noodle Soup: Noodle soup is a soup that
contains noodles, which can be made from a
variety of ingredients such as wheat, rice, or egg.
8. Chowder: Chowder is a type of soup that is
thickened with milk or cream and contains chunks
of seafood or vegetables.
9. Gumbo: Gumbo is a type of soup that is popular
in Louisiana cuisine. It is made with a roux (flour
and oil mixture) and contains ingredients such as
seafood, sausage, and vegetables.
10.Minestrone: Minestrone is a type of vegetable
soup that is popular in Italian cuisine. It is made
with a variety of vegetables, such as tomatoes,
beans, and potatoes, and is often served with pasta
or bread.