Kitchen utensils

Kitchen utensils are

Knives and their use

• For mincing

• For bread

• For vegetables

• For mashing

• For smoked ham

Knives and their use

• For decoration

• For raw meat

• Axe

PRINCIPLE OF HACCP ≈ ALWAYS USE AN APPROPRIATE KNIFE FOR THE FOOD, WHICH IS BEING PREPARED!

REMEMBER: KNIVES WITH WOODEN HANDLE ARE NEVER WASHED IN THE DISHWASHER!

Boards – right colour for right

food• For poultry • For fishes • For cooked meat • For raw meat

• For onion .

• For fruit ..• For bread

• For dough … • For vegetables

ALWAYS USE AN APPROPRIATE BOARD AND WASH IT IMMEDIATELY AFTER THE USE.

Graters• For vegetables

• For chocolate

• For nutmeg (spices)

• For cheese

Forks, palettes• Fork for roasting meat

• Palette for coating sweets

• Scoop for grill

• Scoop for sweets

Ladles, Skimmers, Scoops

• Ladle for soup

• Ladle for sauce

• Skimmer for cooked food

• Skimmer for skimming

• Skimmer for fry

Spoons• For cooking

• For dough

• For fruit

CCP – WE NEVER TRY FOOD DIRECTLY WITH

WOODEN SPOON,- WE NEVER LEAVE IT IN

KITCHENWARE, SAUCES, SOUPS …

Strainers• For straining fats, soups

• For tea

• For mashing curd

• For lemon

IMPORTANT: WASH WELL, DRY UP AND SORT OUT!

WhisksSMALL FOR:• Slurry• Pudding• Sauces • Legir sauce• Sour cream

BIG FOR: • Whipped eggs • Cream• Biscuits

Small utensils• Can opener• Needles for pricking• Plastic palettes • Knife for cutting pasta• Moulds• Ice cream scoop• Spoon for forming balls • Brushes

Thermometers• With sonda

• Laser

• For cold-storage installations

• Infra-red

CRITICAL CONTROL POINT ≈ CONTROL TEMPERATURES DAILY,

WRITE THEM DOWN AND SET THERMOMETERS AT TIMES.

Let’s practise the acquired

knowledgeSome examples of kitchen utensils

Add an appropriate knife

or board to a food

Chicken Fish

Bones Roast meat

Eliminate the unsuitable statements

Kitchen measuring tools are used for:

a. Temperature in kitchen

b. Controlling temperature in refrigerators and chambers

c. Taking cook’s temperature

d. Stating outside temperature

e. Preventing infections by underdone food

f. Food temperature by delivery of faultless food

Why does it come to infection by incorrect

use of wooden spoons?

• Mixing of different types of food

• Trying directly with wooden spoon

• Overheating

• Careless cleaning

Kitchen utensils are also a part of implementation of the HACCP

system. Therfore we should use them correctly, separate them properly and take care for their

hygiene!