Scene 1

Scene 2

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.

Scene 3

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.

Scene 4

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.

Scene 5

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

Scene 6

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.

Scene 7

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.

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.

Scene 8

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.

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 .

Scene 9

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

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.

Scene 10

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.

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.

Scene 11

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.

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.

Scene 12

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.

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

Scene 13

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

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

Scene 14

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.

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.

Scene 15

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.

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

Scene 16

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

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.

Scene 17

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.

Scene 18

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

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.

Scene 19

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

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.

Scene 20

Scene 21

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.

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

Scene 22

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

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.

Scene 23

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.

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.

Scene 24

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.

Scene 25

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.

Scene 26

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!

Scene 27

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

Scene 28

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.

Scene 29

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.

Scene 30

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.

Scene 31

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.

PowerPoint Presentation

Scene 1 (0s)

Scene 2 (13s)

Scene 3 (1m 6s)

Scene 4 (1m 55s)

Scene 5 (2m 48s)

Scene 6 (3m 34s)

Scene 7 (4m 14s)

Scene 8 (5m 8s)

Scene 9 (6m 0s)

Scene 10 (6m 40s)

Scene 11 (7m 40s)

Scene 12 (9m 28s)

Scene 13 (10m 36s)

Scene 14 (11m 26s)

Scene 15 (12m 9s)

Scene 16 (12m 46s)

Scene 17 (13m 11s)

Scene 18 (13m 58s)

Scene 19 (14m 53s)

Scene 20 (15m 19s)

Scene 21 (15m 32s)

Scene 22 (16m 23s)

Scene 23 (17m 0s)

Scene 24 (17m 33s)

Scene 25 (18m 9s)

Scene 26 (18m 43s)

Scene 27 (19m 16s)

Scene 28 (19m 41s)

Scene 29 (20m 7s)

Scene 30 (20m 53s)

Scene 31 (21m 31s)

Scene 32 (22m 4s)