Kitchen Tools and Utensils PDF

1. Identify kitchen tools, utensils and equipment used to perform mise en place. 2. Define occupational Health and safety (OHS) and Hazards analysis and critical control point. 3. Differentiate hot and cold appetizers  Mise en place refers to the gathering, weighing, organizing, and preparing of...

1. Identify kitchen tools, utensils and equipment used to perform mise en place. 2. Define occupational Health and safety (OHS) and Hazards analysis and critical control point. 3. Differentiate hot and cold appetizers  Mise en place refers to the gathering, weighing, organizing, and preparing of allneeded tools and ingredients before the actual cooking. In short, mise en place is getting everything ready before starting to cook.  Do you help in cooking at home? How do you go about preparing all the things needed to make the actual cooking easier and faster? If you plan to engage inthe food business someday, would you know the fastest way? 1. labl tutcer Ball Cutter–sharpedged scoop for cutting out balls of fruits and vegetables. ball cutter double ball cutter 2. burber atsaplu Rubber spatula– used to scrape off contents of bowls. 3. annlech fienk Channel knife– small hand tool in making garnishes. 4. tulapas Spatula– used for manipulating foods like spreading. 5. reiw hipw Wire Whip– used for mixing thinner liquids. 6. setrez Zester– used to remove zest or citrus peels in thin strips. 7. chrefn finek French knife– for chopping, slicing and dicing. 8. gnirap efink Paring knife– used for trimming and paring fruits and vegetables. 9. ubettr urcler Butter curler– used for making butter curls. 10. tingtuc radbo Cutting board– board for cutting fruits and vegetables. 11. chentik aresh Kitchen shear– cutting device for ingredients like scissors. 12. totapo sherma Potato Masher– designed to press potato and cooked vegetables. 13. relilhc Chiller– for keeping cold foods chilled for service. 14. evon Oven– for baking