EXERCISE 1: WORKSHEET

NAME: SCORE:

STUDENT NUMBER: DATE SUBMITTED:

TABLE 1: MEASURING DEVICE (14 POINTS)

COOKING DRAWING OR FUNTIONS

UTENSILS PHOTO

MEASURING
CUPS

FLOUR
SCOOP

PINT OR
QUART CUP

THERMOME
TER

FOOD
SCALES

TIMER
 TABLE 2: CUTLERY AND AIDS IN CHOPPING, PARING, SLICING,
POUNDING etc. (56 POINTS)

COOKING DRAWING OR FUNTIONS

UTENSILS PHOTO

CAN OPENER

CHOPPER

CORER

CUTTING
BOARD

FOOD MILL

FOOD
PROCESSOR

GRATER &
SHREDDER

GRINDER
 ICE PICK

JUICER

CLEAVER

BREAD
KNIFE

PAIRING
KNIFE

BONING
KNIFE

FRENCH
KNIFE

UTILITY
KNIFE

KITCHEN
SHARPENER

BUTCHER
KNIFE

SLICER
KNIFE
 KITCHEN
SHEARS

MEAT SAW

MEAT
TENDERIZER

MORTAR
AND PESTLE

POTATO
PEELER

SALAD
MAKER

EGG CUTTER

PASTRY
WHEEL

FOOD
SLICER
 TABLE 3: HANDLING TOOLS (16 POINTS)

COOKING DRAWING OR FUNTIONS

UTENSILS PHOTO

FOOD TONGS

KITCHEN
SPOON

KITCHEN
FORK

TUMER

LADLE

MELON
BALL
SCOOPER

SKEWER

SPATULA
 TABLE 4: MIXING, BLENDING, BEATING, STRAINING AND ROLLING
(44 POINTS)

COOKING DRAWING OR FUNTIONS

UTENSILS PHOTO

MIXING
BOWL

BLENDER

WOODEN
SPOON

BASTING
SPOON

COLANDER
BOWL

STRAINER

SIEVE

EGG BEATER
 FLOUR
SIFTER

ICE CREAM
MAKER

ELECTRIC
MIXER

NEST OF
BOWLS

KITCHEN
FORK
PASTRY
WIRE
BLENDER

ROLLING PIN

RUBBER
SCRAPER

SLOTTED
SPOON

TURNER

TEA
STRAINER
 UTILITY
PLATES

WIRE WHISK

CHOPPING
BOARD

MASHER
 TABLE 5: SURFACE OR TOP OF STOVE COOKING (42 POINTS)

COOKING DRAWING OR FUNTIONS

UTENSILS PHOTO

CASSEROLE
DISH

COFFEE
MAKER

SKILLET

DOUBLE
BOILER

DUTCH
OVEN

EGG
POACHER

FRYING PAN

GRIDDLES
 KITCHEN
TONGS

GAS STOVE

GAS RANGE

PRESSURE
COOKER

KITCHEN
RACK

ROASTER
PAN

SAUCEPAN

SAUCEPOTS

STEAMER

TEA KETTLE

WAFFLE
IRON
PAN CAKE
TURNER
 TABLE 6: BAKING UTENSILS (28 POINTS)

COOKING DRAWING OR FUNTIONS

UTENSILS PHOTO

CAKE PAN

LOAF PAN

SQUARE
CAKE PAN

TUBE PAN

COOKIE
SHEET

COOLING
RACK

CUSTARD
CUPS

JELLY ROLL
PAN
MUFFIN OR
CUP CAKE
PAN

PLAIN PIE
PAN

FLUTED PIE
PAN

ROASTING
PAN

RING MOLDS

QUESTIONS:

1. Why is it important for the chef to familiarize the kitchen? (5 points)

2. What is the function of NSF in the industry especially in the kitchen?