Kitchen utensils

1
Kitchen utensils
2
Kitchen utensils are
3
Knives and their use

• For mincing
• For bread
• For vegetables
• For mashing
• For smoked ham

4
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!
5
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.
6
Graters

• For vegetables
• For chocolate
• For nutmeg (spices)
• For cheese

7
Forks, palettes

• Fork for roasting meat
• Palette for coating sweets
• Scoop for grill
• Scoop for sweets

8
Ladles, Skimmers, Scoops

• Ladle for soup
• Ladle for sauce
• Skimmer for cooked food
• Skimmer for skimming
• Skimmer for fry

9
Spoons

• For cooking
• For dough
• For fruit

CCP WE NEVER TRY FOOD DIRECTLY WITH
WOODEN SPOON, - WE NEVER LEAVE IT IN
KITCHENWARE, SAUCES, SOUPS
10
Strainers

• For straining fats, soups
• For tea
• For mashing curd
• For lemon

IMPORTANT WASH WELL, DRY UP AND SORT OUT!
11
Whisks

• SMALL FOR
• Slurry
• Pudding
• Sauces
• Legir sauce
• Sour cream

• BIG FOR
• Whipped eggs
• Cream
• Biscuits

12
Small utensils

• Can opener
• Needles for pricking
• Plastic palettes
• Knife for cutting pasta
• Moulds
• Ice cream scoop
• Spoon for forming balls
• Brushes

13
Thermometers

• With sonda
• Laser
• For cold-storage installations
• Infra-red

CRITICAL CONTROL POINT CONTROL TEMPERATURES
DAILY, WRITE THEM DOWN AND SET THERMOMETERS AT
TIMES.
14
Lets practise the acquired knowledge

• Some examples of kitchen utensils

15
Add an appropriate knife or board to a food
Fish
Chicken
Bones
Roast meat
16
Eliminate the unsuitable statements

• Kitchen measuring tools are used for
• Temperature in kitchen
• Controlling temperature in refrigerators and
  chambers
• Taking cooks temperature
• Stating outside temperature
• Preventing infections by underdone food
• Food temperature by delivery of faultless food

17
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

18
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!