Transcript Kitchen utensils

Kitchen utensils
Kitchen utensils are
Knives and their use
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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
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For poultry
For fishes
For cooked meat
For raw meat
For onion .
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For fruit ..
For bread
For dough …
For vegetables
ALWAYS USE AN APPROPRIATE BOARD AND WASH IT
IMMEDIATELY AFTER THE USE.
Graters
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For vegetables
For chocolate
For nutmeg (spices)
For cheese
Forks, palettes
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Fork for roasting meat
Palette for coating sweets
Scoop for grill
Scoop for sweets
Ladles, Skimmers,
Scoops
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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
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For straining fats, soups
For tea
For mashing curd
For lemon
IMPORTANT: WASH WELL,
DRY UP AND SORT OUT!
Whisks
SMALL FOR:
• Slurry
• Pudding
• Sauces
• Legir sauce
• Sour cream
BIG FOR:
• Whipped eggs
• Cream
• Biscuits
Small utensils
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Can opener
Needles for pricking
Plastic palettes
Knife for cutting pasta
Moulds
Ice cream scoop
Spoon for forming balls
Brushes
Thermometers
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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
Bones
Fish
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?
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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!