ENGLISH

Name : Mayang Marsely Rizki

F.M
Class :B / S1 Nursing/ V
Subject :English
Lecturer: Dr. Masrul, M.Pd
FACULTY OF HEALTH SCIENCES
PAHLAWAN TUANKU TAMBUSAI
UNIVERSITY
2021
 USING IN
EQUIPMENT OF
NUTRITION
INSTALLATION
 Sanitation
Sanitation is an important part in the
food processing process that must be
carried out properly. In essence,
hygiene and sanitation have almost
the same meaning and purpose,
namely achieving excellent health.
Hygiene talks more about the
problem of bacteria as the cause of
disease. While sanitation is more
concerned with hygiene issues to
achieve health (Depkes, 2006).
Food sanitation is one of the
prevention efforts that focuses on
activities and actions necessary to
free food and beverages from all
hazards that can interfere or
damage health starting from
before the food is produced,
during the processing,
preparation, transportation, sale
until the time the food and
beverages are served. The drink is
ready to be consumed by
consumers (Kemenkes RI, 2013).
 Equipment Sanitation

01 02 03
04
Equipment Equipment
requirements Equipment
material Location of
Criteria
The ingredients used or The equipment used has equipment
Because each tool has its
contained in cooking special criteria such as must
own function and use, its use The location of the
utensils must not release not be broken, chipped,
should not be mixed up. equipment must be
toxic substances such as dented, scratched, or cracked
because it can become a nest Equipment used together or separated between eating
Candium, Plumbum, and drinking utensils
of dirt or bacteria. Equipment mixed up will cause cross
Stibium or Arsenic. This (Utensil), processing
that is not intact usually contamination that
metal is toxic and if it equipment, and washing
cannot be cleaned completely endangers consumers.
accumulates or collects and equipment. Furthermore, the
so that it can become a source
settles it will cause urinary equipment must be
of contamination.
tract disease to cancer. separated between utensils
that are used, clean, and/or
newly used.
 Use equipment that is easy to clean. Equipment made of
01 stainless steel is generally easy to clean. Rust from equipment
metal can be a chemical hazard and the peeling metal coating
Equipment can be a physical hazard if it gets into food .

Sanitation Efforts Clean the surface of the food processing table with

02 detergent/soap and clean water properly.

03 Clean all utensils including knives, spoons, pans,

plates after use using detergent/soap and hot water.

04 Place unused equipment face down.

Rinse the utensils again with clean water before

starting to cook. The cleanliness of the processing
05 equipment can be maintained by applying the correct
and proper method of washing the equipment.
COOKING TOOL GROUPING
2.Cutting
1. KNIFE
Board
- Function: As a food cutting tool.
- How to use: The movement of the tool from top to - Function: As a base when cutting, chopping,
bottom is repeated sufficiently and is spaced on each or slicing food ingredients
part of the piece. - How to use: Place the cutting board on the
cooking table.
COOKING TOOL GROUPING
3.Sieve 4.Grate
- Function: To filter food ingredients in order to get
- Function: To grate food ingredients
food ingredients with the level of smoothness as - How to use: Scrape the food ingredients on the rough
desired
surface of the grater with a horizontal motion
- How to use: Put the food ingredients on the filter
then shake the filter or you can use a tool such as a
spoon.
COOKING TOOL GROUPING
6. MEASURING
5. BLENDER SPOON
- Function: To mix, refine food ingredients with additional - Function: Measuring food ingredients to be
liquid. used.
- How to use: enter the food ingredients to be mashed or mixed - How to use: take the food ingredients that will
then add liquid as needed then turn on the blender from low to be used using a cup and then flatten it until it is
high speed slowly and do this method if you want to turn off equal to the height of the cup.
the blender.
COOKING TOOL GROUPING
7. MEASURING 8. CHOPPING
CUP
- Function: To measure food ingredients in the form of liquids - Function: For chopping food ingredients such as
according to needs. meat.
- How to use: Put the liquid that will be needed into the - How to use: Put the food ingredients into the
measuring cup then pay attention to the dose by looking at it chopper then close the tool and move the chopping
at eye level. knife from top to bottom.
COOKING TOOL GROUPING
9.Heat Resistant
Bowl 10.Fruit Shavings
- Function: To shave the contents of the fruit from the
- Function: To melt food ingredients or to boil food ingredients with
skin.
a time that is not too long.
- How to use: Shred the contents of the fruit, and take
- How to use :
• Melt: Place the Teflon containing water on the stove then place the the contents
heat-resistant bowl in the Teflon filled with water then start melting
the food ingredients when the water in the Teflon is not too hot.
• Boiling: put a hot holding bowl on the stove and it has been filled
with water then enter the food ingredients to be boiled in a not too
long time such as boiling noodles
 COOKING TOOL GROUPING
11. Boiled Egg
Cutter 12. MIXER
- Function: Cut hard-boiled eggs to the same size.
- Function: Stirring or mixing food ingredients
- How to use: Put the boiled egg on the cutter then press both sides.
at high speed.
- How to use: Put the ingredients into the mixer
one by one slowly by adding the mixer speed
slowly too.
COOKING TOOL GROUPING
13.FOOD
PROCESSOR 14. SCALES
- Function: Mixing, smoothing or stirring food ingredients without - Function: To weigh food ingredients according to
using any additional liquid. the dose.
- How to use: Put all the food ingredients to be mixed, mashed or - How to use: Put the food ingredients on the scales
stirred into a food processor then turn on the machine. then pay attention to the numbers and must be in
accordance with the desired dose.
COOKING TOOL GROUPING
15.
MEASURING 16. TRAY
SPOON
- Function: Measuring additional food ingredients. - Function: Putting food ingredients to be used
- How to use: Spoon food ingredients with a measuring
when cooking.
spoon until it matches the size of the measuring spoon. - How to use: Put the food ingredients on the tray.
COOKING TOOL GROUPING
17. WHISKEY

- Function: To stir food ingredients with low strength.

- How to use: Enter the food ingredients to be stirred
then stir with strength as desired.
Processing Tools
- Function: To make
glutinous rice
Team Pot porridge or melt food
ingredients
- How to use: Put water
into the first or lowest
pot then put the food
ingredients in the top
or second pot
- Function: For Steaming
- How to use: Place the
Steamer first pot filled with water
on the stove then put the
pot with a large hole on it
then cover the pot with a
lid and put the food
ingredients after the pan
emits hot steam
- Function: Some
pans that do not use
oil in their use Teflon
- How to use: Put
Teflon on the stove
then just enter the
food ingredients to
be processed
Function: To make food ingredients
softer in a short time
How to use: Put water and food Pressure Cooker
ingredients into the pan and close
the lid until it's tightly closed after
the panic sends a hissing sound
meaning the food is cooked then let
the pan cool down so that the lid of
the panic can be opened
Processing Tools
- Function: To make liwet
rice
Liwet Pot
- How to use: Add water,
rice and seasonings and
cook after a little water is
left then turn off the stove
so that the water can
absorb into the rice
- Function: As a tool to
Frying Pan process various kinds of
food ingredients then
cooked and in the end it
becomes a food
- How to use: Flush with
liquid, then put the food
ingredients you want to be
processed into food, then
wait until cooked.
- Function: to stir, flip
Palette
and lift a food during
the processing
- How to use: When
making food, use it
to turn and lift the
food.
- Function: to grind and pulverize
kitchen spices, and make special
dishes, such as chili paste or chili Cobek / Ulekan
paste, grind and mix the gado-
gado seasoning
- How to use: Put the spices to be
pulverized, the material that is
pulverized first is the coarse
material and the last is the
smooth material
 Serving Tool

Flat Plate
o Function: to serve the main
dish
o How to use: Serve the dish
on a plate.
 Serving Tool

Concave Plate

• Function: Used to place

vegetables that are slightly
gravy
• How to use: Serve food on a
plate
 Serving Tool

Bowl with a lot of

soup

• Function: To serve soupy

food
• How to use: Serve food in
a bowl
THANKS
Do you have any
questions?