COOKER

Y
SLIDESMANIA.C
 Hello! I’m...
JHAPETE JOSHUA
P. PADILLA
SLIDESMANIA.C
My rules
SLIDESMANIA.C
 My rules

1. Listen Carefully
SLIDESMANIA.C
 My rules

2. If you want to
answer, raise your
SLIDESMANIA.C

hand
 My rules

3. Avoid talking during

my discussion
SLIDESMANIA.C
 My rules

4. Be attentive to
teachers while
SLIDESMANIA.C

teaching
 My rules

5. Keep the classroom

clean
SLIDESMANIA.C
SLIDESMANIA.C
SLIDESMANIA.C
Refrigerator
SLIDESMANIA.C
SLIDESMANIA.C
Blender
SLIDESMANIA.C
SLIDESMANIA.C
Scraper
SLIDESMANIA.C
SLIDESMANIA.C
Colander
SLIDESMANIA.C
SLIDESMANIA.C
 Tools and
Equipment
SLIDESMANIA.C
 Kitchen Tools and
Equipment
SLIDESMANIA.C
 At the end of the lesson, the students should be able
to:
Identify the kitchen tools and equipment

Appreciate the importance of kitchen tools and equipment

SLIDESMANIA.C

Discuss the importance of kitchen tools and equipment

 Let’s unlock difficult words

● Chemical Process- is a method or means of

somehow changing one or more chemicals or
chemical compounds.
● An example of chemical process are cooking an
SLIDESMANIA.C

egg, heating sugar to form caramel and baking a

cake.
 Cookery

Cookery is defined as a “Chemical Process”, the mixing of

ingredients; the application and withdrawal of heat;

SLIDESMANIA.C

decision making, technical knowledge, and manipulative

skills.
 01
What is Kitchen Tools?
SLIDESMANIA.C
 01
What is Kitchen Tools?

Kitchen tools are everything you can

SLIDESMANIA.C

handle in your hand.

 Baster

It is used to apply glazes

to breads, pastries,
cookies, meats, and
poultry before and after
SLIDESMANIA.C

baking.
 Cans, bottles, cartoons opener

It is used to open a food tin,

preferably with a smooth
operation, and comfortable
SLIDESMANIA.C

grip and turning knob.

 Colander

It is also called a vegetable

strainer are essential for
various tasks from cleaning
vegetables to straining
SLIDESMANIA.C

pasta or tin contents.

 Cutting Board

a wooden or plastic
board where meats
and vegetables can
SLIDESMANIA.C

be cut.
 Dredgers

It is used to sprinkle
flour, salt, and
pepper on meat,
SLIDESMANIA.C

poultry, and fish.

 Double Boiler

It is used when temperatures

must be kept below boiling,
such as for egg sauces,
puddings, and to keep foods
SLIDESMANIA.C

warm without overcooking.

 Emery boards/sharpening steel

used to sharpen long

knives.
SLIDESMANIA.C
 Flippers

It is used for turning

hamburgers and other
food items
SLIDESMANIA.C
 Wooden spoons

It is used for creaming,

stirring, and mixing
ingredients in cooking.
SLIDESMANIA.C
 Funnels

used to fill jars, made of

various sizes of stainless
steel, aluminum, or of
plastic
SLIDESMANIA.C
 Garlic Press

is a kitchen tool which is

specifically designed for the
purpose of pulping garlic
for cooking.
SLIDESMANIA.C
 Grater

used to grate, shred, slice

and separate foods such as
carrots, cabbage and
cheese.
SLIDESMANIA.C
 Handy Poultry & Roasting Tools

make it easier to lift a hot

roasted turkey from the
roaster to the serving
platter, without it falling
SLIDESMANIA.C

apart.
 Kitchen Knives
often referred to as cook's
or chef's tools, knives are
used for cutting meats,
dicing vegetables,
disjointing some cuts,
SLIDESMANIA.C

slicing herbs, and chopping

nuts.
 Kitchen Shears

It is specifically made
for food preparation.
They are practical for
opening food packages.
SLIDESMANIA.C
 Measuring Cups and Spoons

It is used primarily to
measure the volume of
liquid or amount of solid
substances that are used as
SLIDESMANIA.C

cooking ingredients.
 Pasta Spoon or Server

is use for all types of

pasta; to transfer a little
or much cooked pasta to
a waiting plate, without
SLIDESMANIA.C

mess.
 Whisks for Blending and
Mixing
It is used to blend or mix
ingredients smoothly such as
for whipping eggs or batter,
and for blending gravies,
SLIDESMANIA.C

sauces, and soups.

 Rotary Egg Beater

used for beating small

amount of eggs or batter.
The purpose of this is to
eliminate long and
SLIDESMANIA.C

laborious hand beating of

batters, creams or eggs.
 Scraper

a rubber or silicone
tools to blend or
scrape the food
SLIDESMANIA.C

from the bowl.

 Serving Spoons

a utensil consisting of
a small, shallow bowl
on a handle, used in
SLIDESMANIA.C

preparing, serving, or
eating food.
 Serving Tongs

enables you to more easily

grab and transfer larger
food items, poultry or meat
portions to a serving platter,
SLIDESMANIA.C

to a hot skillet or deep fryer,

or to a plate.
 Soup Ladle

is used for serving soup

or stews, but can also be
used for gravy, dessert
SLIDESMANIA.C

sauces or other foods.

 Spoons

Made of stainless steel or

plastic, the solid ones are
used to spoon liquids
over foods and to lift
SLIDESMANIA.C

foods, including the liquid

out of the pot
 Temperature Scales

used to measure heat

intensity. To ensure safety
and to determine desired
"doneness" of meat,
SLIDESMANIA.C

poultry, and egg products.

 Two-tine fork

used to hold meats while

slicing, and to turn solid
pieces of meat while
browning or cooking
SLIDESMANIA.C

Made of stainless steel

and with heat-proof
handle.
 Vegetable peeler

used to scrape vegetables,

such as carrots and potatoes
and to peel fruits. The best
ones are made of stainless
SLIDESMANIA.C

steel with sharp double

blade that swivels.
 What is Kitchen Equipment?

02
SLIDESMANIA.C
 What is Kitchen Equipment?

More complicated tools are called

02
equipment. They may refer to a small
electrical appliance, such as a mixer, or
a large, expensive, power-operated
SLIDESMANIA.C

appliance such a range or a refrigerator.

 Refrigerators/Freezers

It is used to keep food cold.

Cold temperatures help food
stay fresh longer.
SLIDESMANIA.C
 Microwave Oven

It is used for reheating previously

cooked foods and cooking a
SLIDESMANIA.C

variety of foods.
 Blenders

are used to chop, blend,

mix, whip, puree, grate,
SLIDESMANIA.C

and liquefy all kinds of

food.
 Mixer

The overhead motor vertical mixer is

most commonly used in commercial
food production units. Mixers are
SLIDESMANIA.C

used for mixing and blending.

 03
Do’s and Don’ts in the
Kitchen
SLIDESMANIA.C
menu
Do’s
SLIDESMANIA.C
 Do’s menu

1. Do remember to wash
your hands
SLIDESMANIA.C
 Do’s menu

2. Do stack your food

carefully in the fridge
SLIDESMANIA.C
 Do’s menu

3. Do use expiration dates

as guidelines
SLIDESMANIA.C
 Do’s menu

4. Do wipe up spills
immediately
SLIDESMANIA.C
 Do’s menu

5. Do learn how to use

knives
SLIDESMANIA.C
 Don’ts menu
6. Don’t use the same
chopping board for
vegetables, fruits, and raw
SLIDESMANIA.C

meat
 Don’ts menu
7. Don’t use metal utensils on
non-sticks pans
SLIDESMANIA.C
 Don’ts menu
8. Don’t leave dirty dishes to
pile up in the sink
SLIDESMANIA.C
 Don’ts menu
9. Don’t leave kitchen dirty
SLIDESMANIA.C
 Don’ts menu
10. Don’t leave foods out
longer than two hours
SLIDESMANIA.C
 CLEANING AND SANITIZING
SLIDESMANIA.C
 CLEANING AND SANITIZING

Cleaning and sanitizing procedures must be part of the

standard operating procedures that make up your food safety
program. Improperly cleaned and sanitized surfaces allow
harmful microorganisms to be transferred from one food to
SLIDESMANIA.C

other foods.
 CLEANING AND SANITIZING

Cleaning is the process of removing food

and other types of soil from a surface,
such as a dish, glass, or cutting board.
SLIDESMANIA.C
 Cleaning

1. Detergents – Use detergents to routinely wash

tableware, surfaces, and equipment. Detergents
can penetrate soil quickly and soften it.

2. Solvent cleaners – Use periodically on surfaces

where grease has burned on. Solvent cleaners are
SLIDESMANIA.C

often called degreasers.

 Cleaning

3. Acid cleaners -- Use periodically on mineral

deposits and other soils that detergents cannot
remove. These cleaners are often used to remove
scale in ware washing machines and steam tables.

4. Abrasive cleaners -- Use these cleaners to

SLIDESMANIA.C

remove heavy accumulations of soil that are

difficult to remove with detergents.
 CLEANING AND SANITIZING

Sanitizing is done using heat, radiation, or

chemicals. Heat and chemicals are
commonly used as a method for sanitizing in
SLIDESMANIA.C

a restaurant than radiation.

 Sanitizing Methods

1. Heat. There are three methods of using heat to

sanitize surfaces – steam, hot water, and hot air.
Hot water is the most common method used in
restaurants.
2. Chemicals. Chemicals that are approved
sanitizers are chlorine, iodine, and quaternary
SLIDESMANIA.C

ammonium. Different factors influence the

effectiveness of chemical sanitizers.
 Let’s have a Game!
SLIDESMANIA.C

Name ME!
SLIDESMANIA.C
Garlic
Press
SLIDESMANIA.C
SLIDESMANIA.C
Dredgers
SLIDESMANIA.C
SLIDESMANIA.C
Flippers
SLIDESMANIA.C
SLIDESMANIA.C
 Kitchen Shears
SLIDESMANIA.C
SLIDESMANIA.C
 Double Boiler
SLIDESMANIA.C
SLIDESMANIA.C
 Rotary Egg Beater
SLIDESMANIA.C
SLIDESMANIA.C
 Potato Masher
SLIDESMANIA.C
SLIDESMANIA.C
Colander
SLIDESMANIA.C
SLIDESMANIA.C
 Microwave Oven
SLIDESMANIA.C
 Let’s have a
quiz
SLIDESMANIA.C
 Instruction:

In your paper, write down the tools and

equipment that are considered tools and
equipment for Test 1. For test 2, choose at
least 3 of the tools and equipment listed in your
answer on test 1 and write the functions or
SLIDESMANIA.C

uses based on your understanding.

 Test 1

Kitchen Shears Potato Masher CUTICLE NIPPER Grater

SLIDESMANIA.C

CALUS REMOVER Microwave Oven Blender

CUTICLE PUSHER
 Assignment
Search and study in advance about cost
and production.
SLIDESMANIA.C
Thank
you!
SLIDESMANIA.C
 Editable Icons
SLIDESMANIA.C
 Free themes and templates for Google Slides
or PowerPoint
SLIDESMANIA.C

Sharing is caring!
NOT to be sold as is or modified!
Read FAQ on slidesmania.com
Do not remove the slidesmania.com text on the sides.