Kitchen utensils. Kitchen utensils are Knives and their use For mincing For bread For vegetables For...
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Transcript of Kitchen utensils. Kitchen utensils are Knives and their use For mincing For bread For vegetables For...
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!
WhisksSMALL FOR:• Slurry• Pudding• Sauces • Legir sauce• Sour cream
BIG FOR: • Whipped eggs • Cream• Biscuits
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
knowledgeSome 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!