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Name: Date:
Teacher: Ms. Crystal Lynn Javelina-Perturbos/Mr. Arlou C. Garces Score:
I. Identify the following kitchen tools and equipment. Write your answer on the line provided.
1. __________ 8. __________
2. __________ 9. __________
3. __________
10. __________
11. __________
4. __________
12. __________
5. __________
13. __________
6. __________
14. __________
1. _____: used to shake flour, salt, and pepper on meat, poultry, and fish;
2. _____ used to sharpen long knives.
9. _____: wooden or plastic board where meats and vegetables can be cut:
10. _____ used to hold meats while slicing, and to turn solid pieces of meat.
19. _____: used for turning hamburgers and other food items;
20. _____ used to measure heat intensity.
A B C
1. It is used to measure solids and dry Measuring Spoons
ingredients.
2. It is used for serving soup or stews. Serving Spoon
3. It is the most popular, lightweight, Stainless Steel
attractive and less expensive material
used for kitchen tools and utensils.
4. It makes the task of cleaning seafood Seafood Serving
and removing the shell much easier. Tools
5. It is a greatly durable and cheap material Glass
of kitchen utensils but may not last long.
6. It refers to a more complicated tool that Utensil
may refer to a small electrical appliance.
7. It is used to slice roasts, ham, and thick, French knife
solid cuts of meats.
8. It used to lift a hot roasted turkey from Roasting Tools
the roaster to the serving platter, without
it falling apart.
9. These are used to measure solids and dry Measuring Cup for
ingredients, such as flour, fat and sugar. Liquid Ingredients
10. It used to weigh serving portions from Portion Scales
one ounce to one pound.
III.Based on the given recipe, list at least ten (10) tools that you need to prepare in order to cook
the recipe.
Chicken Adobo
Ingredients: Procedures:
2 1/2 to 3 pound 1. Add the chicken pieces, vinegar, soy sauce, onion, garlic, bay leaf,
Chicken, cut into peppercorns and salt to a large, non-reactive bowl and refrigerate for
serving pieces anywhere from one to four hours to marinate.
3/4 cup White 2. Place the chicken and its marinade in a large pot. Add the water and
vinegar bring to a boil over medium-high heat. Reduce heat to low and simmer
1/4 cup Soy sauce for 30 to 45 minutes, or until the chicken is cooked through and tender.
½ Onion, thinly Add water as necessary to keep the chicken from drying out.
sliced 3. Remove the chicken from its sauce, reserving the sauce, and pat dry.
4 to 6 cloves Heat the oil in a skillet over medium-high flame and sauté the chicken
Garlic, crushed pieces to brown them. Remove from heat and set aside.
1-2 Bay leaf 4. Bring the remaining sauce to a boil over medium flame and cook until
somewhat reduced and thickened.
6 to 8 Peppercorns
5. Toss the browned chicken pieces with the reduced sauce and serve with
1 teaspoon Salt
rice.
1 cup Water
1/4 cup Oil
1. 6.
2. 7.
3. 8.
4. 9.
5. 10.