COOKERY REVIEWER

Kitchen Tools
Frying pan: a flat pan with flared sides and no lid typically a 20 to
30 cm (8 to 12 inches) in diameter.
Sauce pan: a vessel with vertical sides about the same height as
their diameter, commonly used for simmering or boiling.
Sauté pan: it has a large surface area but with vertical sides to
prevent food from escaping during cooking.
Stockpot: a large pot with sides at leas as tall as their diameter,
usually measured in volume. (6-36 L)
Colander: a type of sleeve used for separating liquids and solids.
Cutting board: a durable board often made with wood, plastic or
glass on which the material to be cut is placed.
Ladle: a type of serving spoon that is used for soup, stew, or other
liquid foods.
Measuring cups: a kitchen utensil used primarily to measure the
volume of liquid or powder form cooking ingredients.
Cutlery: usually known as silverware or flatware which refers to
any hand implement used in preparing and serving food.
Grater: a kitchen utensil used to grate foods into fine strips or
crumbs.
Whisk: a cooking utensil used to blend ingredients smoothly.
Vegetable peeler: used to scrape vegetables, such as carrots and
potatoes and can also be used to peel fruits.
Can and bottle opener: used to open a food tin, preferably with a
smooth operation, and comfortable grip and turning knob.
Potato masher: used for mashing potatoes or other soft cooked
vegetables.
Garlic presser: a kitchen tools specifically designed for crushing
garlic.
Basting brush: a cooking tool designed to assists cooks with
basting, which refers to adding liquid to food or flavor and to help
keep it moist.
Funnel: a conical utensil having a small hole or narrow tube at the
apex used to transfer the flow of a substance, as into a small
mouthed container.
Chef’s knife: used for chopping, slicing, mincing, and performing
mort food cutting tasks that do not require a high degree of
precision.
Serrated knife: also known as bread knife, the serration allows for
easy cutting through the crust and soft inside of a load without
significantly warping the form.
Cleaver: a heavy, rectangular blade designed to cut through meat
and bones in heavy, hard strokes.
Boning knife: a flexible, thin and long knife designed for removing
bones from meat, especially fist and poultry.
Sauce – most liquid component served with a dish.
➢ Adds contrasting and complementary flavor.
➢ Adds textures and enhances the taste.
➢ Adds usual interest to the dish.

5 Mother Sauces
1. Bechamel – commonly as white sauce made with roux and
milk.
2. Velouté – means velvet made with roux and with stock.
3. Espagnole – (means Spanish) made from the finest ham and
tomato, brown stock and brown roux.
4. Hollandaise (Dutch Sauce) – made from egg yolks and
butter. Since the sauce is heavy, it is served in less quantity
and used primarily as a topping sauce.
5. Mayonnaise – constitutes of egg yolks, oil, or lemon juice. If
not handled well, it can curdle. It is a very popular dipping
and spreading sauce.

Soup – a food that is made by combining ingredients such as

meat, and vegetables in stock or hot boiling water until the flavor
is extracted, forming a broth.
Clear soups Thick soups
➢ Bouillon ➢ Purees
➢ Consommé ➢ Bisque
➢ Cream
➢ Chowder
➢ Veloutés
Occupational Health and Safety
The anticipation, recognition, evaluation, control and prevention of
hazards from work that may result in injury, illness, or affect the
wellbeing of workers.
Means by which to control aspects of work production that involve
any degree of risk or danger that may cause injury or harm.

Reasons for occupational health and safety

➢ Eliminates possible danger.
➢ Safeguard employee productivity.
➢ Means to promote workplace processes.
➢ Protect employee rights.
➢ Maintain worker health.

What is hazard? A hazard is anything with potential to cause

injury, illness or damage.

Types of hazards
Physical hazards – brought by unhealthy working conditions, poor
lighting, poor ventilation, insufficient facilities, inefficient or faulty
equipment or machine, and improper work practices such as
wrong use of knives.
Biological hazards – brought by workers infected disease or
illnesses, unhygienic personal practices that can transmit
bacteria, parasites, fungi to other workers and food, and
equipment being handled.
Ergonomic hazards – brought by poor postures when working
long periods of standing, bending, pushing, lifting, carrying that
can cause body stress, muscle pains and soreness, back injury,
numbness of hands, feet and other parts of body.
Chemical hazards – brought by use of chemicals such as
disinfectants for cleaning equipment and floorings, fumes, and
smokes from cooking.

Preventing Hazards
4 steps system
➢ Spot the hazard
➢ Assess the risk
➢ Fix the problem
➢ Evaluate the results

Strategies in identifying hazards and risks

Observation – observe your workplace.
Records – look into past records of work-related injuries and find
the causes; gather information about the workplace from other
people.
Interview – interview co-workers of any complaints.