Kitchen utensils Kitchen utensils are Knives and their use • For mincing • For bread • For vegetables • For mashing • For smoked ham Knives and their use • For decoration • For raw meat • Axe PRINCIPLE OF HACCP ≈ ALWAYS USE AN APPROPRIATE KNIFE FOR THE FOOD, WHICH IS BEING PREPARED! REMEMBER: KNIVES WITH WOODEN HANDLE ARE NEVER WASHED IN THE DISHWASHER! Boards – right colour for right food • For poultry • For fishes • For cooked meat • For raw meat • For onion . • For fruit .. • For bread • For dough … • For vegetables ALWAYS USE AN APPROPRIATE BOARD AND WASH IT IMMEDIATELY AFTER THE USE. Graters • For vegetables • For chocolate • For nutmeg (spices) • For cheese Forks, palettes • Fork for roasting meat • Palette for coating sweets • Scoop for grill • Scoop for sweets Ladles, Skimmers, Scoops • Ladle for soup • Ladle for sauce • Skimmer for cooked food • Skimmer for skimming • Skimmer for fry Spoons • For cooking • For dough • For fruit CCP – WE NEVER TRY FOOD DIRECTLY WITH WOODEN SPOON, - WE NEVER LEAVE IT IN KITCHENWARE, SAUCES, SOUPS … Strainers • For straining fats, soups • For tea • For mashing curd • For lemon IMPORTANT: WASH WELL, DRY UP AND SORT OUT! Whisks SMALL FOR: BIG FOR: • Slurry • Whipped eggs • Pudding • Cream • Sauces • Biscuits • Legir sauce • Sour cream Small utensils • Can opener • Needles for pricking • Plastic palettes • Knife for cutting pasta • Moulds • Ice cream scoop • Spoon for forming balls • Brushes Thermometers • With sonda • Laser • For cold-storage installations • Infra-red CRITICAL CONTROL POINT ≈ CONTROL TEMPERATURES DAILY, WRITE THEM DOWN AND SET THERMOMETERS AT TIMES. Let’s practise the acquired knowledge Some examples of kitchen utensils Add an appropriate knife or board to a food Chicken Fish Bones Roast meat Eliminate the unsuitable statements Kitchen measuring tools are used for: a. Temperature in kitchen b. Controlling temperature in refrigerators and chambers c. Taking cook’s temperature d. Stating outside temperature e. Preventing infections by underdone food f. Food temperature by delivery of faultless food Why does it come to infection by incorrect use of wooden spoons? • Mixing of different types of food • Trying directly with wooden spoon • Overheating • Careless cleaning Kitchen utensils are also a part of implementation of the HACCP system. Therfore we should use them correctly, separate them properly and take care for their hygiene!
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