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Kitchen Equipments

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They are flat plates made of iron, stainless steel, or aluminium , which transfer heat to the food. Mainly used for preparing breakfast items such as omelets, scrambled eggs, patties, sandwiches, burgers, and pancakes .

MAINTENANCE : *Let the griddle cool down after cooking. We don’t want any burned hands! * Scrape the surface with a metal spatula or scraper; *Wipe it down with a paper towel. * For stuck on food, pour some water onto the griddle while it’s still warm. *The hot water will make it easier for the harder residue to come off. * Rub a Blackstone Scouring Pad gently on the surface. *Rinse off the water with paper towels.

GRIDDLES

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A grill is a piece of cooking equipment where the cooking surface consists of an open rack or grate with a heat source underneath. It is used for grilling, roasting, and cooking.

Maintenance : *Preheat your grill completely every time you turn it on. This cleans and disinfects your gas grill. * Brush cooking grates to remove residue and give yourself a clean cooking surface. *Turn up the heat on your grill to maximum after you remove the last of the food. This burns off all the drippings and grease in your grill. * Cover your grill as soon as it has cooled down. It is a myth that a grill cover causes rusting.

GRILLS

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A burner is a device which produces heat or a flame, especially as part of a cooker, stove, or heater. They are used for cooking, boiling , steaming and often operate on Liquid Petroleum Gas (LPG).

MAINTENANCE : *Be sure to observe the burner flame regularly during operation. * To clean the oil burner, remove the burner assembly from the front of the boiler . *Dismantle the burner nozzle and clean it thoroughly. * Clean the diffuser, pilot tube, and igniter. * Run a cloth through the scanner tube to maintain a shining surface. * Wipe the rotary damper and make sure it moves freely. *Check the electrode setting of the pilot to make sure it is still correct.

BURNERS

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Cooking range is the most versatile equipment operating on either LPG or electricity. The name implies, it can perform a range of functions such as cooking, frying, boiling, grilling, and baking.

MAINTENANCE: * Wipe down daily, scrub weekly, deep clean monthly * Use vinegar and dish soap as your cleaning solutions *Soak and scrub the grate once a month * Scrub down the surface * Keep the burner channels clean *Soak burners and burner caps for easy cleaning *Use a mild scrubbing agent for cooked-on crud

COOKING RANGES

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An oven is a tool which is used to expose materials to a hot environment. They are used for cooking, baking, roasting, and browning and operate either on LPG or electricity.

MAINTENANCE : *Replace range burners if necessary. * Avoid getting liquid behind knobs. * Clean the oven regularly. * Use self-cleaning mode sparingly and correctly . *Check for leaks in the gas line. *Do not overload or crowd the oven. * Inspect gaskets and the door lock.

OVENS

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Designed to chop food so that you don't have to. If you're making a dish that requires lots of chopping, such as salsa, chutney, or soup, then a chopper can make quick work of these ingredients, leaving you with more free time.

FOOD CHOPPERS

MAINTENANCE: *Minimize the use of alkaline cleansers to clean the machine . *Take the unit completely apart for cleaning with soap and water or a mild detergent. *Immediately after cleaning, reassemble the chopper. *To prolong the sharpness of the blades, use a fine honing stone on both the flat and beveled sides of the blade, but do not file it . *It’s important to maintain the original sharpening angles Lubricate moving parts with mineral oil, not cooking oil, which will become sticky.

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It's job, rather obviously, is to grind whatever food is fed into it. That can range from meats to make sausage or hamburger, or fruit for jams or sauces or vegetables for purees.

FOOD GRINDER

MAINTENANCE: * If you want to avoid messy grinds, do not feed warm meat into the meat grinder. Instead, use chilled meat and if you wish to regrind the ground meat more than once, place it in a chilled bowl. *Clean your meat grinder immediately after use. * Before you place the meat in the feed tube, shave off the tendons on it. This keeps the meat texture and machine’s blade from damage. It also helps you wash the unit easily .

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A shredder is a machine or equipment used for shredding. Shredding systems are used to reduce the size of a given material. Shredders can be of many types based on the material being processed

SHREDDER

MAINTENANCE: *Wipe down the blade and plate after every use. *Thoroughly clean the slicer and sharpen the blade every four hours . * Never use a dishwasher to clean the slicer . *Only use the manufacturer’s lubricant or mineral oil on moving parts . * Make sure the blade is clean before sharpening .

Wipe down the blade and plate after every use.

Wipe down the blade and plate after every use.

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is a kitchen and laboratory appliance used to mix, crush, purée or emulsify food and other substances . A stationary blender consists of a blender container with a rotating metal blade at the bottom, powered by an electric motor that is in the base.

BLENDER

MAINTENANCE: * Turn off the power and unplug motor . *Clean the blender base by simply wiping the base and touchpad/screen with a damp cloth. *If needed, the drive socket can be cleaned using a toothpick or cotton swab. * Do not use abrasives or stiff brushes to clean the blender base. This will dull or scratch the surface, and cosmetic damage is not covered by the warranty. * Do not use a water jet of any kind to clean the blender base. * NEVER submerge the blender motor in water—this will void your warranty.

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is a versatile kitchen appliance that can quickly and easily chop, slice, shred, grind, and puree almost any food. Some models can also assist the home cook in making citrus and vegetable juice, beating cake batter, kneading bread dough, beating egg whites, and grinding meats and vegetables.

FOOD PROCESSOR

MAINTENANCE: *Food processors have several pieces and you’ll need to take off the top, remove the pusher unit, take out the blade, and take the bowl off the motor . You should wash the blade first, immediately after use. *This will help keep it sharp as any moisture from ingredients or soaking can dull the blade. *Dry the blade with a dry dish towel so there is no moisture that can lead to rust . * Wipe down the base/motor. Using a damp cloth, wipe down the base/motor area. Do not submerge this unit in water or pour water over the base/motor unit .

Take the food processor apart. Food processors have several pieces and you’ll need to take off the top, remove the pusher unit, take out the blade, and take the bowl off the motor. Bits of food can hide in any of these areas and you’ll need everything separated in order to clean your food processor. Set the blade aside for special care. Wash the blade. You should wash the blade first, immediately after use. This will help keep it sharp as any moisture from ingredients or soaking can dull the blade. This also prevents food from drying inside the crevices or tube attached to the blade. These will be easier to rinse out immediately after use. Taking care not to cut yourself, gently scrub it with a mild soap and a pad. Dry the blade with a dry dish towel so there is no moisture that can lead to rust. Wash the removable parts. All the removable pieces of the food processor can be washed in warm water with a mild dish soap. You can let them soak for awhile if you don’t want to do wash them immediately. Do not scrub the parts of the processor with abrasive cleaners or pads. Or, the removable parts other than metal blades can be washed in the dishwasher on the top rack. Wipe down the base/motor. Using a damp cloth, wipe down the base/motor area. Do not submerge this unit in water or pour water over the base/motor unit. A simple wipe down is usually all that is needed. For stubborn stains (like tomato), mild dish soap or a baking soda paste may be able to lift out the stain. Fully dry and assemble the processor. Dry the pieces of the processor completely. Put it back together and store it away. If you use your food processor on a regular basis, store it on a countertop or in another accessible location.

Seen by Marwin Fuentes at 1:29 PM

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Water ovens are often referred to as countertop water baths. They are fully - contained, sous vide devices that are about the size of a microwave. Sous vide water oven heat water , but unlike immersion circulators, they do not circulate the water. This can lead to inconsistencies in the food's resulting texture.

Sous Vide Water Oven

MAINTENANCE: * Always consult instructions/manuals and any other documents sent to you by the manufacturer before you attempt to clean your sous vide water oven or immersion circulator *When instructions/manuals are unhelpful, confusing or do not include cleaning instructions make contact with the manufacturer directly – its better to clarify the steps to follow than to ruin your sous vide machine *Always clean your product only once it is unplugged! *It pays to be gentle. Harsh chemical cleaning products are never a good idea for sous vide water ovens or immersion circulators

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It is an electricity powered device that circulates and heats a warm fluid kept at an accurate and stable temperature.

Thermal Immersion Circulator

MAINTENANCE: * Always consult instructions/manuals and any other documents sent to you by the manufacturer before you attempt to clean your thermal immersion circulator. *When instructions/manuals are unhelpful, confusing or do not include cleaning instructions make contact with the manufacturer . *Always clean your product only once it is unplugged! *It pays to be gentle. Harsh chemical cleaning products are never a good idea for your immersion circulators

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For recipes with a longer cook time, a sous vide container with a lid is helpful for minimizing water evaporation. Some lids are designed specifically for a perfect fit on some of the best sous vide machines, so be sure to choose one that fits your immersion circulator.

Sous Vide Container

MAINTAIN: Thoroughly wash your water bath container. You can gently clean your sous vide device with a no-suds dishwashing detergent (do not submerge the device in soapy water). We also recommend cleaning your device periodically in a vinegar bath. Combine equal parts water and distilled white vinegar in a small pot.

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is a method of packaging that removes air from the package prior to sealing. This method involves (manually or automatically) placing items in a plastic film package, removing air inside and sealing the package.

Sous vide chamber vacuum packing

MAINTENANCE: * Clean the vacuum chamber ,lid, and housing after use with a damp cloth. *Make sure that no cleaning agents containing solvents are used . *Make sure that no high pressure cleaner is used. * Check the oil level and replace or fill up oil when oil is turbid or the oil is too low

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Designed to hold sheet pans to organize food preparations and services.

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MAINTENANCE: Wipe them down with a rag or old towel and be sure they are free of dust, grease and debris before you put them into their proper places. This is also an opportunity to look for any damage or defects.

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Designed to hold sheet pans to organize food preparations and services.

portable steam tables

MAINTENANCE: * At the end of each day, turn off the unit’s thermostat and allow the steam table to cool. Then drain the water and scrub well with a mild detergent using an abrasive non-steel wool pad to remove any food or soil . * Weekly cleaning should include using a de-scaling agent approved for use on stainless steel . * Do not allow water to stand in wells for long periods of time.  * During planned maintenance visits, the service agent should check for any type of damage as well as checking and calibrating the thermostat.

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designed to hold foods above 60 °C in order to prevent bacteria that can cause diseases.

steam tables

MAINTENANCE: * Always scrub with the grain of the stainless, never in a circular motion. *Scrub the heating element lightly to remove any calcium and lime build up. *If a steam table has high and low water probes, descale these items. *Rinse thoroughly and dry after cleaning. * Service agents should check all electrical connections as well, and advise on any necessary repairs . In the case of gas-heated units, which are fairly rare, the service provider should check burners, pilots, gas valves and safeties for proper operation. *They should inspect the well and drains for any leaks and/or damage and repair these, as necessary.

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Heat lamps keep food dishes hot right up until table service to ensure the best experience for customers.

Portable heat lamps

MAINTENANCE: *Wipe the dust from the bulb warmers with clean cloth to prevent it from falling to the food *Wipe the stand of the heat lamp *Plug off when not used.

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Kitchen tools

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Are used to measure solids and dry ingredients, such as flour, fat and sugar. Sizes range from 1, ½, ¾, and ¼ (nested cups) to 1 Gallons.

Measuring cups

MAINTENANCE: * Once you have used a measuring cup, like any other kitchen utensil, make sure to wash it off with kitchen soap. * While dry measuring cups do not leave behind any stains, you can expect odd smells if the measuring cup is not properly washed with kitchen soap. Therefore, it is advised to first rinse out anything that may be inside the cup and then wash off with soap and water. * Dry the cups with a clean towel

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These are used to measure smaller quantities of ingredients called for in the place like 1 tablespoon of butter or ¼ teaspoon of salt.

Measuring SPOONS

MAINTENANCE: When you wash the measuring spoons, you are to wash them in warm soapy water, then rinse them in clear water. You can use a soft sponge or cloth for regular cleaning. Be sure to clean the entire spoon including the handle and then dry thoroughly with a dry, clean dish towel.

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A kitchen utensil used primarily to measure the volume of liquid or bulk solid cooking ingredients such as flour and sugar, especially for volumes from about 50 mL upwards.

Measuring cups

MAINTENANCE: * Add a squirt of dish soap in the water, and on a sponge, and make sure your sponge is wet, with dish soap on it. Put in all the cups into the hot water in sink and start cleaning.

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Scoops or dippers

Used to measure serving of soft foods, such as filling, ice cream and mashed potato.

MAINTENANCE: *Some food dishes and scoops are dishwasher safe, but many need to be hand washed to maintain their appearance and functionality. For example, any antifreeze ice cream scoop cannot be used in the dishwasher because the conductive fluid within the handle will solidify and lose its ability to warm to the user's touch.

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Household scales

Kitchen device used to measure the weight of ingredients and other food.

MAINTENANCE: * Clean the scale & pan by wiping it down with a damp cloth. You may also add soap to the cloth, then wipe away with a clean cloth. The cleaning process is similar with a wash down safe bench scale, except you can pour water over the scale, or use a hose to remove dirt, oil & debris.

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Portion scales

Kitchen device used to measure the weight of ingredients and other food.

MAINTENANCE: * A  damp cloth with a mild soapy solution or mild detergent is all you really need for cleaning a wash down scale. A harsh cleaner can damage your scale's components. Make sure to thoroughly rinse any remaining detergent residues after cleaning. A gentle touch is as important as a gentle soap!

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Sou p ladle

The Soup Ladle is ideal for removing soup and stews from larger pots to smaller ones or for serving individual bowls.

MAINTENANCE: *When using for the first time, put it in boiling water, and wash it with detergent. *Do not use metal cleaning products, which may cause scratches

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Pasta ladle

The teeth allow you to grab pasta in hot water quickly and the hole allows the water to drain out. It’s ideal for serving pasta from the main cooking container.

MAINTENANCE: *Clean them the way you use them! Add soap and hot water to a bowl, and whisk vigorously. Then rinse well and let air dry.

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spatula

This tool allows you to slide under food and pick it up to serve from a hot skillet or to flip to cook the other side. It also doubles as a quick blunt knife on food cooking as well as a stirrer .

MAINTENANCE: * To keep rubber spatulas looking their best, clean them in a way that does not damage the rubber or leave behind any residue. *Fill the sink with soapy water. ... *Drop the spatula into the water and let soak for a minute or so. *Scrub the spatula with a cleaning rag and rinse the spatula with hot water . * Dry the spatula with a clean rag to get rid of any excess moisture.

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Paring knife

A small knife with a blade about the size of a finger, this tool is great for cutting small pieces of food, singular piece removals, paring fruit, gouging, or cutting minute parts off.

MAINTENANCE: * Take special care of the blade in order to preserve its cutting edge . When the blade of a  kitchen knife  tarnishes and loses its shine there are several simple, effective and natural ways to make them look brand new, like white vinegar, potato, or even lime.

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Kitchen scissors

are designed to be a bit more robust, for cutting through things like branches, sinew, bone, tendon, and harder parts of food quickly.

MAINTENANCE: * After every use, wash with soap and hot water. Make sure to reach the area between the blade and the handle. ... *Dry scissors by hand with a clean towel immediately after washing especially the hard-to-reach areas.

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MEET THE TEAM

GENAYAS, HYDIE MAE BUSINESS MANAGER

LAUREL, MICHAEL ASSISTANT BM

FUENTES, MARWIN SECRETARY

QUIPANES, LOVELY MYRRH CLASS HISTORIAN

HEREDIA, SHIRLY MEMBER

EBUNA,CHRIS NICKOLAI MEMBER

TORRES, JOHN CARL MEMBER

EBALLAR, CHRISTIAREN MEMBER