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Cookery 2nd Semester Module

The document discusses the tools, equipment, and utensils needed to prepare salads and dressings. It identifies various knives, including a chef's knife, French knife, fruit or salad knife, and paring knife to cut vegetables. Other tools mentioned are a whisk, colander, corn zipper, garlic press, food tongs, lemon reamer, peeler, plastic gloves, wooden spoon, food processor, and chopping board. Knowing how to properly use each tool is important for efficient and effective preparation. Maintaining the tools in good condition also helps achieve good results.

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Francis anthony trapane
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562 views4 pages

Cookery 2nd Semester Module

The document discusses the tools, equipment, and utensils needed to prepare salads and dressings. It identifies various knives, including a chef's knife, French knife, fruit or salad knife, and paring knife to cut vegetables. Other tools mentioned are a whisk, colander, corn zipper, garlic press, food tongs, lemon reamer, peeler, plastic gloves, wooden spoon, food processor, and chopping board. Knowing how to properly use each tool is important for efficient and effective preparation. Maintaining the tools in good condition also helps achieve good results.

Uploaded by

Francis anthony trapane
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Chapter 3 Preparing Salads and Dressings

Lesson 1: Tools , Equipment and Utensils


Needed in Preparing Salads and Dressing

Learning Objectives:

At the end of the chapter, the students are expected to:


 Identify the tools and equipment, and utensils needed in preparing salads
and dressings.

A. Pre-Assessment

Identify some tools and equipment in preparing salad and dressings.

LESSON PROPER

The success of salad preparation is partly depending on the tools and equipment
used. Using the right utensils and equipment will make the preparation of salad easier and
faster and will help in achieving good results.

Balloon Wisk- this is used to beat eggs


evenly or whip cream. Select a sturdy,
medium-sized whisk to achieve results.

Chef’s knife – This is used to cut


tomato wedges, slice cucumber thinly,
and cut pepper rings symmetrically.

(Subject)
Colander – Made of metal and have
stand and loop handles. It is used to
drain salad ingredients.

Corn Zipper – This is used to remove


kernels from the cod of the fresh cooked
corn.

French Knife – Used for chopping,


mincing and slicing salad ingredients.

Fruit or Salad Knife – A short knife


used to cut fruits and vegetables for
salads and garnishes.

Garlic Presser – used to crush garlic to


have a stronger flavor for the salad
dressings.

Food Tong – Used to handle the


vegetable or fruit ingredients of the
salad.

Lemon Reamer or Citrus Reamer – A


small utensil used to extract juice from
a lemon or other citrus.

(Subject)
Paring Knife – the smallest knife used
in paring vegetables and fruits.

Peeler – This is used to remove the skin


of carrots and peel off thin strips to toss
with the lettuce.

Plastic gloves – for hygienic purpose,


plastic gloves are used in handling food
when mixing vegetables or fruit
ingredients.

Wooden Spoon – used in tossing


vegetables or fruit ingredients of the
salad and dressing.

Food Processor – Used to facilitate


repetitive tasks in preparing ingredients
for a salad.

Chopping Board – Used for cutting


fruits or vegetables for salad.

Mixing Bowl – Used when preparing


ingredients for salad.

(Subject)
EXERCISES 1.1
Instruction: Answer the following questions:
1. Why is it important to know the proper use of each tool, utensil, and equipment?
2. How will you maintain the tools, utensils and equipment in good condition?

Prepared By:

Francis Anthony E. Trapane


SHS Teacher

(Subject)

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