Grade 10 Lesson 55 Catering Tools and Equipment Au Jrhs Mrs Pag Asa Merto MR Rony Naragdao 2

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ARELLANO UNIVERSITYJose Rizal High SchoolGov. Pascual Ave. Malabon CityTel. / Fax : 921 - 27 - 44PACUCOA ACCREDITED: Level IIS.Y. 2023 - 2024
Name : __________________________ Score : _________________________ Grade and Section : ________________ Teacher: _________________________ Date : _________________________ 
GRADE 10 - TECHNOLOGY AND LIVELIHOOD EDUCATION I. CONTENT : CATERING SERVICESLESSON # 55
CATERING - TOOLS AND EQUIPMENT part 1
CATERING is a kind of service rendered to provide food service for different occasions at a remote site like hotel, hospital, pub, park, filming site or studio, entertainment site or event venue by a caterer.Caterer is any person or entity who supplies food and beverages and related services to any on – or – off premise, public or private function.
TOOLS AND EQUIPMENT NEEDED IN THE CATERING BUSINESSLarge EquipmentHeavy EquipmentSmall Equipment Sometimesreferred to astools. Easy tocarry and veryimportant in thecatering businessCutting Tools Are tools that aidin the cutting,chopping,shredding andpeeling of ingredientsCooking and other Preparation toolsand utensils These are tools and utensils that helpin cooking.Working tablesBall cutter/melonball scoop/parisienne knifecutter KnivesSaucepans andpotsFrying Pansa. Shallowb. Deepc. WoksCooking rangesChina cupa. French, cheor cook’s knifePressure cookersBain marie / bainmarie insertSinksFine China cupb. Slicing knifeTongsBrazieRefrigeratorsFood millc. Utility knifeKitchen forksCast iron skilletFryer ovensOffset spatulad. Paring KnifeLadlesChafing disha. Rectangular b. Roundc. SoupMicrowave ovensPastry bag andtubes / tipsKitchenshears/scissorsColanderDouble broileFreezersPastry wheelPeelersSieveMarmiteDish washersPastry brushShredder/graterSkimmerNon-stick pansRubber spatula/scrapper Cutting boardsSolid, slotted andperforatedspoonsRamekinStraightspatula/paletteknifeCasserolesRoasting pan
 
Mechanical EquipmentOperated by electricity and also referred to as appliances.Transportation FacilitiesMixersMincersRice cookersVansBlendersElectric KettlesToasters TrucksLiquidizersFood processorsCoffee makersSlicersSmall Equipment 1. Ball cutter/melon ball scoop/parisienne knife cutter –
a sharp-edge scoop or a cup-shaped, half sphere implement used to cut out balls of fruits and vegetables.
2. China cap
a cone-shaped strainer to strain soups, stocks, sauces and other liquids. Through itsrelatively small and pointed opening.
3. Fine China cap or Chinoise strainer –
fine meshed china cap used when great clarity or smoothnessis needed in a liquid.
4. Food mill
a device with a hand-turned blade that forces food through perforated disks that areinterchangeable with different coarsness of fineness to reduce solids like vegetables, coffee, pepper,spices, etc, to small, fine, powdery particles.
5. Offset spatula
long narrow tool with a thin, flat, blunt metal blade or paddle at one end.
6. Pastry bag and tubes/tips–
a funnel like or cone-shaped cloth or plastic bag with an open end that canbe fitted with metal or plastic tubes or tips of varying sizes and designs. It is used to shape, pipe or decorate with materials such as cake, icing, whipped cream, duchesse potatoes and soft dough.
7. Pastry wheel/wheel knife –
a round rotating blade, plain or fluted with a handle, used to cut or roll outdough, pastries and baked pizza.
8. Pastry brush
a small implement used to brush the surface of unbaked pastries or cookies with eggwhite, egg yolk or glaze.
9. Rubber spatula/scraper –
a broad, flexible plastic or rubber scrapper that is rectangular in shape with acurve on one side.
10. Straight spatula/palette knife
a 2 to 3 cm wide, flexible-handled blade with a rounded, unsharpenedend used to manipulate food for spreading and smoothing icing on cakes and for mixing and scrapingbowls.
Cutting Tools1. Knives
various sizes and kinds are used to cut, slice, chop and de-bone. The blade of these knivescan be smooth, sharp or serrated(saw-tooth edge). Example are cook’s knives or utility knives, slicingknives and paring knives.
a.
 French, chef or cook’s knife – is very versatile of all the knives because it does of the chopping,cutting and dicing of fruits and vegetables.
b.
 Slicing knife – used to cut meat, fish, poultry, bread and soft vegetables like tomatoes.
c.
 Utility knife – a good all-around knife used to cut tender vegetables, cheese and trim fat frommeat.
d.
 Paring knife – the smallest of all the knives used to peel, trim and cut out vegetables.
2. Kitchen shears/scissors
used only in food preparation and trimming vegetables and herbs. Alsoused to prepare and clean fish and poultry but heavier than ordinary kitchen scissors.
3. Peelers
used to cut or remove the outer skin of fruits and vegetables. Used also for garnishing.
4. Shredder/grater
usually a four-sided metal tool used to grate and shred food items such as cheese,carrots, chocolate, cabbage etc.
5. Cutting boards
made of wood or hard plastics (acrylic) usually in a rectangular shape, Used to cutand chop foods to protect the surface of working tables and countertops.
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ll. OBJECTIVES :
Define catering.Learn and identify the different tools and equipment in catering
lll. ASSESSMENT :
 Activity 55
I
dentify the different terminologies:1. Banquet2. Campylobacter 3. Escherichia4. Food-borne disease5. Salmonella
IV. REFERENCE
: Caballero, Xandra Mae, Career Pathways in TLE 10, Sunshine Interlinks Publishing House Incorporated (Copyright 2018) pg.272 - 287 E-resources (facts.com, google.com)
V. GENERALIZATION
:Catering is one of the most important components for throwing asuccessful event. Because everyone remembers the food for better or for worse. Serving fresh, high-quality items is something your guests willenjoy and appreciate, which is why finding the right caterer is essential.
Vl. INSTITUTIONAL CORE VALUES:
 COMPETENCE, INTEGRITY“I pledge my honor that I have not committed acts of cheating and plagiarism in this online activity/examination.”
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