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Charlene Kaye G.

Lim June 29, 2019


BSN-2C

Kitchen Utensils
Charlene Kaye G. Lim June 29, 2019
BSN-2C

Kitchen Equipment
Food Processor
 Performs specific multiple functions, such as chopping, grating,
slicing, pureeing, kneading dough for bread or pastry and making
nut butter.

Blender
 A kitchen and laboratory appliance used to mix, pure, or emulsify
food and other substances. It is better for blending liquids, making
smoothies and to puree soft foods.

Grill
 It is a form of cooking that involve dry heat applied to the surface
of food, commonly from above or below. It usually involves a
significant amount of direct, radiant heat, and tends to be used
for cooking for meat and vegetables quickly.
Steamer
 A small kitchen appliance used to cook or prepare various foods
with steam heat by means of holding the food in a closed vessel
reducing steam escape. This manner of cooking is called
steaming.
Refrigerators
 Used to extend the shelf life of perishable foods and cool food and
drink that tastes better cold.

Stove
 Often called simply a stove or a cooker, is a kitchen appliance
designed for the purpose of cooking food. Kitchen stoves rely on
the application of direct heat for the cooking process and may
also contain an oven, used for baking.
Microwave oven
 An electric oven that heats and cooks food by exposing it to
electromagnetic radiation in the microwave frequency range. This
induces polar molecules in the food to rotate and produce
thermal energy in a process known as dielectric heating.
Mixer
 A kitchen utensil which uses a gear-driven mechanism to rotate a
set of beaters in a bowl containing the food to be prepared. It
automates the repetitive tasks of stirring, whisking or beating.
Charlene Kaye G. Lim June 29, 2019
BSN-2C

Turbo Broiler
 Turbo work in much the same way: a fan mounted on the lid
circulates the hot oven air around the food, which makes the food
in the oven cook faster and more evenly.

Deep frying
 Also referred to as deep fat frying) is a cooking method in which
food is submerged in hot fat, most commonly oil, as opposed to
the shallow oil used in conventional frying done in a frying pan.
Normally, a deep fryer or chip pan is used for this; industrially, a
pressure fryer or vacuum fryer may be used.

Kitchen House Rules


Wash your hands before handling food and after handling meat or poultry. Hands can be a virtual
freight train of bacteria.
Store knives in a wooden block or in a drawer. Make sure the knives are out of the reach of children.
Follow these knife safety tips to prevent injury.
Keep potholders nearby and use them! Be careful not to leave them near an open flame.
Never cook in loose clothes and keep long hair tied back. You don’t want anything accidentally catching
fire (not to mention hair ending up in the food!).
Separate raw meat and poultry from other items whenever you use or store them. This precaution
avoids cross-contamination of harmful bacteria from one food to another.
Don’t let temperature-sensitive foods sit out in the kitchen. Raw meat, fish, and certain dairy products
can spoil quickly, so refrigerate or freeze them right away.
Wipe up spills immediately. Keep the floor dry so that no one slips and falls.