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SH1605

Concepts in Food Production


(Bello, 2015)
I. Technical Terms
o Cooking the method of preparing food for consumption by the use of heat
o Cutting the act of cleaving, dividing, paring, shaping, or trimming
o Cleaning the act of removing dirt, trash, and other impurities
o Equipment a more complicated mechanism designed for some special purpose
o Kitchen a room specially set apart that contains the necessary tools and utensils for preparing
and cooking food
o Materials the tools, instruments, articles, etc., for doing something
o Measure to take or ascertain the dimensions, quantity, capacity, etc. of something
o Mixing combining two (2) or more ingredients in a manner that they are evenly distributed or
dispersed
o Preparing the process of making ingredients ready for cooking
o Storing putting away something safely
o Tool a simple mechanism or implement used in direct manual works or tasks
o Utensil a vessel or tool serving a useful purpose, especially for cooking purpose
II. Review of the Different Kitchen Tools and Equipment
A. Measuring Tools
Measuring Cups

For dry ingredients, are


nested cups coming in
various sizes.

Measuring Glass

For liquids, are also


standardized measuring cups
designed for liquid
ingredients.

Measuring Spoons

Are used to measure smaller


quantities of ingredients.
They are also standardized
and come in different sizes.

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SH1605

Weighing Scale

B. Cutting Tools
Cutting/Chopping Board

Is the device used to


measure large quantities of
ingredients.

Are usually made of hard


plastic, sometimes wood,
where food items are placed
ready for chopping, cutting,
or slicing.

Kitchen Knives

Are cutting instruments with


one (1) or more sharper
edges or pointed blades set
in a handle.

Kitchen Shears

Are used in trimming off the


fin and tail of a fish. It can
also be used in cutting long
items like sotanghon.

Peeler

A sharp-edged toll used in


removing the skin or outer
covering of vegetables,
fruits, and root crops.

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C. Mixing Utensils
Wire Whisk

Wooden Spoon

D. Other Tools
Colander

Is used for beating eggs,


butter, and cream with
sugar.

Is a big spoon made of wood


used in creaming fats,
mixing, and stirring foods.

Is used in washing
vegetables and draining
cooked noodles after
rinsing, either with cold or
tap water.

Food Tongs

Is an implement to hold
food items before, during,
and after cooking.

Strainer

Is used when removing dirt


or lumps from dry
ingredients.

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SH1605

III. Performance of Mensuration and Calculation


o Accurate conforming exactly to a standard
o Calculate to determine or estimate using mathematical procedure
o Compact packed into a small container
o Convert to exchange for an equivalent value
o Shredded torn or cut into small fragments or into strips
o Substitute any substance or material suited to replace another in a given process
o Volume a considerable amount to fill the space of a container or any measuring device
o Weight any quantity of heaviness expressed in terms of standard units
A. Measuring Ingredients Correctly
Dry Ingredients
1. Flour
o Sift the flour into a utility tray or wax paper.
o Spoon flour into the measuring cup until it overflows. Do not shake or tilt the cup
for accuracy.
o Level off using a spatula or any straight-edged tool.
2. Refined Sugar
o For white sugar, sifting is optional. Spoon sugar into measuring cup until it
overflows. Do not shake or tilt the cup.
o Level off using a spatula or any straight-edged tool.
o For brown sugar, remove the dirt and other unwanted particles.
o Pick out the lumps. Roll them out or press them using tines of a fork.
o Pack sugar into the measuring cup until compact.
o Level off using a straight-edged tool.
3. Baking Powder and Baking Soda
o Remove the lumps, if there are any.
o Dip the spoon then level it off.
4. Solid Fats (butter, margarine)
o Soften the shortening first.
o Fill the measuring cup and press firmly so that no space is left.
o Level off the fat using a spatula or the straight-edge of a knife.
B. Measurement Abbreviations
Dash
Teaspoon
Tablespoon
Cup
Liter
Milliliter
Pound
Ounce
Gram
Kilogram
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d
tsp or t
tbsp or T
l
ml
lb
oz
g
kg
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C. Measurements and Their Equivalence


English System
Dash
1 tsp
1 tbsp
4 tbsp
5 tbsp + 1 tsp
8 tbsp
10 tbsp + 2 tsp
16 tbsp

Can Size
6 oz
8 oz
12 oz

Metric System
Less than 1/8 tsp
5 ml
3 tsp = 15 ml
c = 60 ml
1/3 c = 80 ml
c
2/3 c = 160 ml
1 c = 240 ml
Approximate Can Sizes
Contents
c
1c
1 1/2 c

Weight
6 oz
8 oz
12 oz

Reference:
Bello, A. (2015). Cookery. Phoenix Publishing House Inc. & Armonia D. Bello: Quezon City.

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