kitchen tools and equipments
DESCRIPTION
semester two power point..for HH 206TRANSCRIPT
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There are three types of kitchen tools and equipment which are : -
- large equipment - mechanical equipment - utensil
KITCHEN TOOLS AND EQUIPMENTS
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Large Equipment
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Deep Fat Fryer
Used to cook in a
large amount of
hot far fryer .Can
be either gas or
electric and
thermostatically.
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Dishwasher
Mechanical
dishwasher are
available to
wash,rise and
sanitize dishware,
glasses ,
cookware and
utensils.
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Wood Burning Oven
A wood fire is
built inside the
oven to heat the
back chamber.A
combination of
high heat and
wood add
distinctiveflavour
to food.
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Salamander
A small overheat
primaraly broiler
used to finish or
top brown food
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Deck Oven
To bake in a large
amount.
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Mechanical Equipment
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To cut
bread,cheese or
fruits in uniform
slice
Slicer
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Normally
operates slicer
made of stainless
steel with
adjustable slicing
blades
Mandoline
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To puree’ cooked
food,chopped
nuts,and
emulsity
sauces.Special
disks can be
added that
slice,shred ar
julienne foods.
Food Processor
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The u-shaped arm
hold a metal mixing
bowl in place, the
selected mixing
attachment fits onto
the rotating head.
The three common
mixing attachment
are the whip (used
for whipping egg or
cream), the paddle
(use for general
mixing),and dough
hook ( used for
breading bread)
Mixer
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Utensils
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Their conical
shape allows
liquid to filter
through small
opening
China Cap
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Used to remove
food or
impurities from
liquids
Skimmer
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Measure volume
in smallest
quantities
Measuring Spoons
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Ladles
Portioning liquids
such as custard
and syrups
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Chef’s Knife
Chopping and
slicing