Kitchen Tools Materials PDF

**COMMON MATERIALS FOR KITCHEN TOOLS** 1. **Aluminum** is the best for all-around use. It is the most popular, lightweight, attractive and less expensive. It requires care to keep it shiny and clean. Much more, it gives even heat distribution no matter what heat temperature you have. I...

**COMMON MATERIALS FOR KITCHEN TOOLS** 1. **Aluminum** is the best for all-around use. It is the most popular, lightweight, attractive and less expensive. It requires care to keep it shiny and clean. Much more, it gives even heat distribution no matter what heat temperature you have. It is available in sheet or cast aluminum. Since it is a soft metal, the lighter gauges will dent and scratch easily, making the utensil unusable. Aluminum turns dark when used with alkalis, such as potatoes, beets, carrots and other vegetables. 2. **Stainless Steel** is the most popular material used for tools and equipment but is more expensive. It is easier to clean and shine and will not wear out as soon as aluminum. 3. **Glass** is good for baking but not practical on top or surface cooking. Great care is needed to make sure for long shelf life. 4. **Cast Iron** is sturdy but must be kept seasoned to avoid rust. Salad oil with no salt or shortening can be rub inside and out and dry. Wash with soap (not detergent) before using. Ceramic and heat-proof glass is used especially for baking dishes, casseroles, and measuring cups. Glass and ceramic conduct the heat slowly and evenly. 5. **Teflon** is a special coating applied to the inside of some aluminum or steel pots and pans. It helps food from not sticking to the pan. It is easier to wash and clean, however, take care not to scratch the Teflon coating with sharp instrument such as knife or fork. Use wooden or plastic spatula to turn or mix food inside. 6. **Plastic and Hard Rubber** are used for cutting and chopping boards, tabletops, bowls, trays, garbage pails and canisters. They are much less dulling to knives than metal and more sanitary than wood. Plastics are greatly durable and cheap but may not last long. **Cooking Utensils List That Every Kitchen Needs** - **Baster** is handy for returning some of the meat or poultry juices from the pan, back to the food. Basting brushes can be used for the same purpose, but they are also convenient for buttering the tops of breads and baked goods after they come out of the oven. - **Cans, bottles, cartoon opener** use to open a food tin, preferably with a smooth operation, and comfortable grip and turning knob. - **Colanders** also called a vegetable strainer are essential for various tasks from cleaning vegetables to straining pasta or tin contents. - **Cutting Board is** a wooden or plastic board where meats and vegetables can be cut. - **Dredgers** -- used to shake flour, salt, and pepper on meat, poultry, and fish. - **Double boiler** -- used when temperatures must be kept below boiling, such as for egg sauces, puddings, and to keep foods warm without overcooking. - **Emery boards/sharpening steel** -- used to sharpen long knives. - **Flipper -** used for turning hamburgers and other food items. - **Funnels** -- used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic. - **Garlic Press** is a kitchen tool which is specifically designed for the purpose of pulping garlic for cooking. - **Graters** - used to grate, shred, slice and separate foods such as carrots, cabbage and cheese. - **Handy Poultry & Roasting Tools** - make it easier to lift a hot roasted turkey from the roaster to the serving platter, without it falling apart. - **Kitchen Knives** often referred to as cook\'s or chef\'s tools, knives are a must for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or turkey. **Butcher knife** -- used to section raw meat, poultry, and fish. It can be used as a cleaver to separate small joints or to cut bones. Butcher knives are made with heavy blade with a saber or flat grind **French knife** -- used to chop, dice, or mince food. Heavy knives have a saber or flat grind **Roast beef slicer** -- used to slice roasts, ham, and thick, solid cuts of meats **Boning knife** -- used to fillet fish and to remove raw meat from the bone **Fruit and salad knife** - used to prepare salad greens, vegetables, and fruits **Spatula** -- used to level off ingredients when measuring and to spread frostings and sandwich fillings **Citrus knife** -- used to section citrus fruits. The blade has a two-sided, serrated edge **Paring knife** -- used to core, peel, and section fruits and vegetables. Blades are short, concave with hollow ground. - **Kitchen Shears -** they are practical for opening food packages, cutting tape or string to package foods or simply to remove labels or tags from items. **Measuring Cups, Spoons Measuring tools** are among the most important items found in any kitchen, since consistently good cooking depends upon accurate measurements. **Measuring Cup for Dry Ingredients** -- is used to measure solids and dry ingredients, such as flour, fat and sugar. It is commonly made of aluminum or stainless material. **Measuring Cup for Liquid Ingredients** - commonly made up of heat-proof glass and transparent so that liquid can be seen. Quantity of measure of liquid ingredient is different in a dry measuring cup. **Portion scales** - used to weigh serving portions from one ounce to one pound. **Scoops or dippers** -- used to measure serving of soft foods, such as fillings, ice cream, and mashed potato. **Measuring Spoons** come in variety of sizes, shapes, materials and colors. These are used to measure smaller quantities of ingredients called for in the recipe like: 1 tablespoon of butter or ¼ teaspoon of salt. **Household Scales** are used to weigh large quantity of ingredients in kilos, commonly in rice, flour, sugar, legumes or vegetables and meat up to 25 pounds. **Pasta Spoon or Server** is used to transfer a little or much cooked pasta to a waiting plate, without mess. Pasta spoons are best used with spaghetti-style or other long pasta noodles; you can use a large, slotted serving spoon for short pastas. 11 **Potato Masher** used for mashing cooked potatoes, turnips, carrots or other soft, cooked vegetables. **Rotary eggbeater** -- used for beating small number of eggs or batter. The beaters should be made up of stainless steel, and gear driven for ease in rotating **Scraper**- a rubber or silicone tools to blend or scrape the food from the bowl, metal, silicone or plastic egg turners or flippers. **Seafood Serving Tools** make the task of cleaning seafood and removing the shell much easier. For cooking seafood, utensils will vary depending on what you are cooking. **Serving spoons**- a utensil consisting of a small, shallow bowl on a handle, used in 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, 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 sauces or other foods. A soup ladle also works well to remove or skim off fat from soups and stews. **Temperature Scales** - used to measure heat intensity. Different thermometers are used for different purposes in food preparation -- for meat, candy or deep-fat frying. **Two-tine fork** -- used to hold meats while slicing, and to turn solid pieces of meat while browning or cooking Made of stainless steel and with heat-proof handle. **Vegetable peeler**. used to scrape vegetables, such as carrots and potatoes and to peel fruits. **Whisks for Blending, Mixing** used for whipping eggs or batter, and for blending gravies, sauces, and soups. **Wooden spoons** continue to be kitchen essentials because of their usefulness for used for creaming, stirring, and mixing. They should be made of hard wood. **Equipment** More complicated tools are called equipment. They may refer to a small electrical appliance, such as a mixer, or a large, expensive, power-operated appliance such a range or a refrigerator. Equipment like range, ovens, refrigerators (conventional, convection and microwave) are mandatory pieces in the kitchen or in any food establishment. 12**Refrigerators/Freezers** are necessary in preventing bacterial infections from foods. Most refrigerators have special compartment for meat, fruits and vegetables to keep the moisture content of each type of food. Basically, refrigerator or freezer is an insulated box, equipped with refrigeration unit and a control to maintain the proper inside temperature for food storage **Auxiliary equipment** like griddles, tilting skillets, broilers/grills, steamers, coffee makers, deep-fat fryers, wok, crockery, cutting equipment (meat slicer, food choppers, grinders) mixers and bowls, pots and pans are utilized most commonly in big food establishments, some with specialized uses and some are optional. **Microwave Ovens** have greatly increased their use in the food industry. Foods can be prepared ahead of time, frozen or refrigerated during the slack periods, and cooked or heated quickly in microwave ovens. **Blenders** are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food. A blender is a very useful appliance. They vary in the amount of power (voltage/wattage). Others vary and do not do the same jobs **TYPES OF APPROPRIATE CLEANING TOOLS AND EQUIPMENT** **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 other foods. **Cleaning** is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board. Cleaning is done with a cleaning agent that removes food, soil, or other substances. The right cleaning agent must be selected because not all cleaning agents can be used on food-contact surfaces. (A food-contact surface is the surface of equipment or utensil that food normally comes into contact.) 13**Cleaning Tools/Equipment** **Broom** is a cleaning implement for sweeping made of bundle of straws or twigs attached to a long handle. **Dustpan** is a cleaning tool commonly used to scoop the dirt and wastes on the floor. **Vacuum cleaner** is a device that uses an air pump to create a partial vacuum to suck up dust and dirt, usually from floors, and optionally from other surfaces as well. The dirt is collected by either a dust bag or a cyclone for later disposal. **Water Hoses** are hollow tubes designed to carry fluids from one location to another. Hoses are also sometimes called pipes (the word pipe usually refers to a rigid tube, whereas a hose is usually a flexible one), or more generally tubing. The shape of a hose is usually cylindrical (having a circular cross section). **Bucket** is a watertight, vertical cylinder or truncated cone, with an open top and a flat bottom, usually attached to a semicircular carrying handle that is used to hold water or any liquid solution used in cleaning. **Cobwebber** is used for reaching and sweeping of floor without as tool. It is also used to in stairwells, ceiling corners and other high areas. **Waste container** is a container for temporarily storing refuse and waste. **Dishcloth** is used in the kitchen to dry dishes and other surfaces. Typically, they are made of cotton or other cloth, such as microfiber, and measure 11\" to 13\" inches square. 1415 **Cleaning Cloth** is used to wipe the cleaning tools and equipment. **Floor buffer** is an electrical appliance that is used to clean and maintain non-carpeted floors, such as hardwood, marble, tile or linoleum. It is also known as a floor polisher. **Supplies/Materials** **Cleaning detergent** is a surfactant or a mixture of surfactants with \"cleaning properties in diluted solutions that is also used in cleaning purposes. **Liquid Detergent** is a detergent in liquid form used for cleaning tools and equipment. **Scrubbing Foam** is used to remove the contaminants of any tool and equipment. **Paper towel** is an absorbent textile made from paper instead of cloth used in drying hands, wiping windows, dusting and cleaning up spills. **Water** is a liquid used for cleaning most of the tools and equipment. It is also known as the universal solvent. **Sponge** is characterized by readily absorbing water and becoming soft when wet while retaining toughness: used in bathing, in wiping or cleaning surfaces, etc. **Baking soda** otherwise known as bicarbonate of soda or sodium bicarbonate is used to deodorize refrigerators.16 **Glove** is a garment that covers the whole hand of a person that performs household services.