Kitchen utensilsand

Processing food

Kitchen utensilsand

Processing food

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• If you want to cook something you'll

need a lot of kitchen utensils kitchen utensils because without them you couldn’t process foodprocess food..

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http://epurasha2bb.blog.gustos.ro/files/2011/01/P1120302.jpghttp://www.roterochs.de/graphics/spargel-schaelen.jpg

Kitchen utensils

Plates

Whisk

Spoon

http://www.learnenglish.de/IMAGES/Vocab/Cooking/whisk.jpg

http://www.tramino.ro/img/23163- 30%20sau%20310%20lingura%20NC.jpg http://www.eurocosm.com/Application/Images/cornish-blue-kitchen-ware/plates-lg

.jpg

http://www.life-care.ro/library/3205-Cutit%20de%20bucatarie%20zimtat.jpg

Knife

Fork

GraterCups

Pan

http://mocoloco.com/menu_thermo_cups.jpg

http://cheese-grater.org/wp-content/uploads/2010/05/Cheese_Grater.jpg

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Pots

To see more kitchen utensils, go to :

http://englishupdated.wikispaces.com/3.+Kitchen+utensils

Or

http://englishupdated.wikispaces.com/3.+More+utensils

Processing food • Through processing food we understand

preparation of food to make the taste better or to make it comestible (or edible).

• There are several types of processing food , for example:

• Baking• Boiling• Braising• Steaming• Stewing etc.

Baking - the food is placed in the oven;

used for preparing cakes, cookies, bread, etc.

Boiling - cooking foods in enough water to cover them , at 100ºC

Braising – the term used in meat cookery by which the meat is first browned, then has a small quantity of water added

Frying - cooking in fat ;

used for chips , doughnuts , etc.

Here you see a frying pan

And French fries

Roasting – is done by placing the food in the oven or over coals and cooking until it is tender;

used for cooking meats

Simmering – cooking foods in enough water to cover them , at a temperature lower than 100°C.

Steaming – cooking in steam; used for puddings, fish etc.

Stewing - cooking meat or fruit in a small amount of water and its own juices.

Resources • http://www.makenmold.com/Create/HowTo/Melt.aspx• http://www.gpb.org/everyday-baking-from-everyday-food• http://biology.clc.uc.edu/fankhauser/cheese/schnecken/

thmb/schnecken.html• http://mikes-table.themulligans.org/2008/07/24/blue-crab-

boil-key-lime-tartare-sauce/• http://www.yumsugar.com/Braise-168239• http://www.gourmet.com/food/2008/02/braise• http://www.faqs.org/photo-dict/phrase/594/frying-pan.html• http://www.infobarrel.com/

Five_Bad_Foods_to_Avoid_At_All_Costs

• http://www.courtfarm.org/html/hog%20spit%20roast%20hire.htm• http://theceliachusband.blogspot.com/2011/02/gluten-free-

chicken-salad.html• http://www.weimax.com/touring2.htm• http://name-av.ru/product/index.php?q=simmering-

waternoodsramp• http://www.freerepublic.com/focus/f-bloggers/1504591/posts• http://www.ifood.tv/blog/how-to-steam-vegetables• http://www.reluctantgourmet.com/stews.htm• http://www.safefood.eu/en/Consumer/Recipes/Dinner/Beef-Stew/• http://www.ifood.tv/network/stewing

The group members are:

Alex H.Cristina L.Mark H.Sami C.Bettina F.