Specification of tools
- 2. Kitchen tools make cooking easier. There are different kinds of kitchen tools, utensils, small appliances and cookware in the market. Each has a different use and function.
- 3. A. KNIVES Sharp, quality knives are important in the kitchen. They cut better and are easier to work with than dull knives. Select knives that are light, comfortable and balanced in your hand. It is necessary to have the following knives in your kitchen:
- 4. PARING KNIFE Helpful for peeling fruits and vegetables.
- 5. SERRATED KNIFE ideal for cutting bread.
- 6. CHEF'S KNIFE useful for most cutting and chopping jobs.
- 7. B. CUTTING BOARDS Always keep your counter tops clean and scratch-free. It is important to have separate cutting boards for meat and vegetables to prevent germs and cross contamination. Cutting boards are made of many different materials from wood to plastic.
- 9. C. MEASURING CUPS/MEASURING SPOONS Measuring cups is a necessity in the kitchen and of various sizes which come in glass, metal or plastic. An angled measuring cup is easy to read when measuring liquids. Measuring spoons are also important for determining the correct amount of dry or wet ingredients.
- 12. D. SPOONS AND WHISKS Long-handled, wooden or plastic spoons are necessary for mixing and stirring. Other useful spoons are slotted spoons for draining, ladles for serving soups and gravies, and pasta spoons for keeping pasta separated. Whisks are useful tools for mixing sauces, pancake batter, and whipping egg whites. An electric hand mixer is important for mixing cakes and whipping potatoes.
- 15. E. TONGS AND SPATULAS Tongs are useful for many jobs including turning food and come in a variety of sizes. Spatulas come in different materials like metal or plastic and their purpose is to slide under food like burgers, cookies or pancakes
- 17. Spatulas
- 18. Tongs
- 19. F. MIXING BOWLS Mixing bowls are essential in every kitchen. A variety of sizes is useful for mixing ingredients and also for serving food. These come in many colors and materials from stainless steel, to plastic or colored glass.
- 21. G. COLANDER You need to have at least one colander for draining liquid from canned or cooked vegetables and pasta. Use it for washing fresh fruits and vegetables. It's a good idea to select a colander with stand, so it doesn't sit in the liquid which is draining in the sink.
- 24. H. MISCELLANEOUS TOOLS A grater for shredding, shaving and zesting is a versatile tool to have in the kitchen. Also, useful is a can opener, bottle opener. A potato masher and vegetable peeler are always part of a well-stocked kitchen. A kitchen timer is important for timing recipes accurately. A meat thermometer will assure the proper temperature for food safety.
- 26. SAFETY TOOLS AND EQUIPMENT The safety of tools and equipment is not only the concern of the management, but of the workers who use the equipment as well. Proper maintenance and safety of tools and equipment are important for the following reasons:
- 27. 1. Good quality of service. Modern equipment has built-in controls, thermometers and timing and regulating devices. A breakdown of these devices may affect the quality of the food being prepared and caused slowdown in production and service.
- 28. 2. Sanitation. Mechanical function of equipment like the refrigerator and freezers encourages the development of disease causing bacteria. Negligence of their cleanliness leads to the growth of food-borne bacteria.
- 29. 3. Fire prevention. Grease and dirt that gather in stove rims and hoods are fire hazards. Daily inspection of grease collecting equipment will minimize the danger of fire.
- 30. 4. Safety. Most food service accident happens in the kitchen. This is due to lack of knowledge and training of food worker in the use of tools and equipment. 5. Less cost of production. Expenses will be minimized if tools and equipment are in good condition.
- 31. 1. Store knives, choppers and cutting blades in designated places. Label them. 2. Repair broken tools and equipment immediately. 3. Check wiring of electrical equipment regularly. Report kitchen equipment that are not functioning.
- 32. 4. Handle fragile tools or those tools made of glass with care. Those with breaks should be discarded. 5. Store tools and equipment in a clean dry place. Do not keep them when wet.