Kitchen utensils by tangshuming

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									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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