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Tve - Food Technology

This document provides information on preparing appetizers and lists various kitchen tools and equipment. It discusses hot and cold appetizers that are often served before meals. Examples of appetizer presentations include shrimp, smoked beef, and sardines on a platter. It then lists and describes various kitchen tools for opening, cutting, mixing, measuring, and serving food. These include can openers, colanders, cutting boards, funnels, garlic presses, and various types of spoons, whisks, and knives. Measuring tools like measuring cups, scales, and spoons are also outlined. Finally, essential kitchen equipment is mentioned, such as refrigerators, ovens, microwaves, and blenders.

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Ezekiel Sean Ry Torres
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67 views

Tve - Food Technology

This document provides information on preparing appetizers and lists various kitchen tools and equipment. It discusses hot and cold appetizers that are often served before meals. Examples of appetizer presentations include shrimp, smoked beef, and sardines on a platter. It then lists and describes various kitchen tools for opening, cutting, mixing, measuring, and serving food. These include can openers, colanders, cutting boards, funnels, garlic presses, and various types of spoons, whisks, and knives. Measuring tools like measuring cups, scales, and spoons are also outlined. Finally, essential kitchen equipment is mentioned, such as refrigerators, ovens, microwaves, and blenders.

Uploaded by

Ezekiel Sean Ry Torres
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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TVE - FOOD TECHNOLOGY

Prepare a Range of Appetizers

(´-ω-`) Hot and Cold Appetizers


Hors D’ Oeuvres - often served preceding a meal
a. Hot Hors D’ Oeuvres - are served between the soup and fish course
b. Cold Hors D’ Oeuvres - should stimulate appetite, served as the first course in the menu

> Plate of Hors D’ Oeuvres - may consist of shrimps, smoked beef, poached egg, spanish
sardines and lettuce, sauce can be served at the side
> Grisson Platter - may consist of twokinds of cold meat
> Hors D’ Oeuvres Platter - well-presented platter with a limited choice
< “Small quantity but Big in quality” - the basic rule
> Assorted Hors D’ Oeuvres - can be served in special portioned platter
> Rich Hors D’ Oeuvres - a classical form of presentation
> Asparagus - Vegetable

KITCHEN TOOLS
> Can Opener - used to open food containers
> Colanders - also called a vegetable strainer, straining or contents
> Plastic and Hard Rubber - used for cutting ang chopping, dull than knives
> Cutting Boards - are wooden or plastic board, plastic cutting boards are more sanitary than
wooden board
> Funnels - used to fill jars, made of various sizes of stainless steel, aluminum, or plastic
> Garlic Press - specifically designed for the purpose of pulping garlic
> Graters - used to grate, shred, slice, and seperate foods
> Kitchen Shears - practical for opening food packages, cutting tape or string, or simply remove
labels or tags
> Potato Masher - used for mashing cooked potatoes, turnips, or other soft cooked vegetable
> Rotary Egg Beater - used for beating small amount of eggs and batter
> Scraper - rubber or silicone, used to blend or scrape the food from the bowl
> Serving Spoons - used in preparing, serving, or eating food
> Serving Tongs - used to grab and transfer food items
> Spatula - used to level off ingredients when measuring and to spread frosting and sandwich
fillings
> Spoons - solid, slotted, or preforated. Are used to spoon liquids and to lift foods
> Temperature Scales - are used to measure heat intensity
> Whisks - used for blending, mixing, whipping eggs or batter
> Wooden Spoons - are made of hard wood

MEASURING TOOLS
> Measuring Cup for Liquid Ingredients - are commonly made of heat-proofed glass and
transparent
> Household Scales - used to weight large quantity of ingredients in kilos up to 25 pounds
> Scoops or Dippers - used to serve or scoop soft foods
> Measuring Spoons - used to measure smaller quantities of ingredients

KINDS OF KNIVES ACCORDING TO USE


> French Knife - commonly called chief’s knife
> Fruits and Salad Knife - used to prepare vegetables and fruits
> Kitchen Knives - reffered to as cook’s or chef’s tools
> Citrus Knife - has a two-sided blade and serrated edge
> Paring Knife - used to core, peel, and section fruits and vegetables
> Vegetable Peeler - used to scrape vegetables, such as carrots and potatoes

EQUIPMENT
> Refrigerator/Freezers - are necessary in preventing bacterial infections from foods
> Oven - chamber or compartment user for cooking
> Microwave Ovens - used for cooking or heating food
> Blenders - used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food

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