Commercial Cooking : Kitchen Utensils and Equipment

Introduction

Introduction

Cooking or cookery is the art of preparing food for consumption with the use of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions and trends. The way that cooking takes place also depends on the skill and type of training an individual cook has. Cooking can also occur through chemical reactions without the presence of heat, most notably with Ceviche, a traditional South American dish where fish is cooked with the acids in lemon or lime juice. Sushi also uses a similar chemical reaction between fish and the acidic content of rice glazed with vinegar.

Any cook should be familiar with the correct utensils, devices and equipment in the kitchen. It is important to consider several things and not only the price when buying them. The job of cooking requires specific tools, utensils, and equipment for proper and efficient preparation of food. Each piece has been designed to accomplish a specific job in the kitchen.The tools, utensils and equipment are made of different materials, each having certain advantages and disadvantages.

This web-quest is designed for Grade 7 and 8 (T.L.E students)

Task

Task

   As we go on to our  lesson I believe you are already familiar with the cooking utensil and equipment and their uses. Now you will get an idea about cooking utensils. You will do this by LOOKING AT PICTURES  READING about them on the Internet. and you are going to identify it according to thier categories.After that you are going to present and discuss to the class the proper sanitizing and proper storage of it.You can do this activity on your own or with a partner.

                                                              

Process

Process

You can now do your performing task just open the web resources below:

1. http://quizlet.com/2928146/kitchen-tools-and-uses-flash-cards/

2. http://www.howtocookmeat.com/tools/

3. http://www.healthandwelfare.idaho.gov/Portals/0/Health/FoodProtection/C…

4. file:///C:/Documents%20and%20Settings/Administrator/My%20Documents/Downloads/k-to-12-commercial-cooking-learning-module.pdf

2. Step of the learners should go through in completing the task.

A. Identify the kitchen utensils and equipment according to their categories.

B.  Following the step by step procedure  for Organizing Kitchen Cabinets

  Pretend it has a glass door on it and everyone is going to see what's inside from
now on.
C. Take a look at the photos below for inspiration.
D. Remove EVERYTHING and scrub the shelves with some soapy water.
E. If your a contact-paper type of person, rip out the old and replace it with new. There
are some really cute ones out there lately; I've seen them at Target (please share in
the comments section if you have another good source).
F. Take anything you don't use anymore.
G. Think about what you reach for the most often and make sure it gets a position that's
easy to reach.
H. Arrange everything in a composition that makes you happy. You're on your way.
I. Perhaps take a cabinet full of glasses and line them up by color. Make sure all ofthe fronts are facing out and straight, Jeff Lewis-style.

J. Take a step back after one shelf is done.

K. Make someone else come look at what you've done.

3. After you finish the task make a presentation and and discuss it to the class.

 

 

Evaluation

Evaluation

Your Presentation will be graded for the following criteria:

 

Exceed Expectations (10)

Meets Expectations(7)

Needs Improvement(5)

Unacceptable (3)

Introduction/Background

Clear introduction and problem background make a compelling case for the need of solution

Introduction and problem background make the need for the solution adequately

Introduction and problem are addressed. But the logic content uses to argue the need for a solution are not clear.

The introduction and problem do not make the need for a solution at all clear.

Method of Solution

Excellent communication of process utilized to identify a solution

Clear communication of process utilized to identify a solution

Communication of process utilized to identify a solution could be improved.

The communication of process utilized to identify a solution needs much improved.

Results/Conclusions

Results and conclusion are build upon high quality research and demonstrated excellence I judgment/logic

Results and conclusion are build upon solid research and  compelling judgment/logic

Results and conclusion are sometimes based on research compelling judgment/logic, but improvement is necessary.

Results and conclusion are not built upon either quality research or necessary judgment/logic.

Teamwork

Excellent teamwork demonstrated throughout the presentation

Adequate teamwork demonstrated throughout the presentation

Teamwork demonstrated in the presentation, but it can be improved

A much higher standard teamwork needed to be demonstrated in your presentation.

Mechanics

Highly professional execution of the entire presentation

Professional execution of the entire presentation

Execution of the presentation could have been more professional in places.

Execution of the presentation to be much more professional.

Presentation Checklist
  • Presentation was exceedingly short (10 minutes)
  • Presentation ran long and had to e cut off

 

 

                      

Conclusion

Conclusion

After this Web-quest I hope that you enjoy while you are doing this task, now I'm sure that you already familiar with  the kitchen utensils and euipment. You already know how important it is,  for us to cook and most imporatant we knew that it is very important that we have a clean and safe kitchen.

 I hope those learning that we have,  will use not only in this subject but also in our daily life.

Credits

Credits

Author: ALQUERO, VENUS SYRA B. -TCP students from University of Nueva Caceres, with a Degree of Bachelor of Science Hotel and Restaurant Management.

This is just a school requirement.

Teacher Page

Teacher Page

  • This WebQuest could be a two day lesson or a short mini-unit - depending on your needs and the prior skills of your students. It also depends on your access to books,computers and the Internet.
  • It is linked with the  grade 7-8 science unit on about commercial cookind equipments and utensils .
  • Because of the scientific scope provided by this topic and the web sites, this WebQuest could be used for extension and enrichment activities.
  • Group work is encouraged.
  • Additional Tasks can easily be designedT

The headings for this  WebQuest are:

  •      Introduction  This introduces the student to the unit and gives an overview
    • Task   This section tells the students what they are going to be learning by "doing"  the WebQuest. It describes the "product" that will be end result of this WebQuest in simple terms.
    • Process  These are some suggestions on how a student is to maneuver through the WebQuest. Internet sites that are reliable and useful for the study of volcanoes are listed here.
    • Evaluation Every teacher has their own favorite way of evaluating student work. It also depends if the evaluation is formative or summative. The rubrics shown here can be used by you or you can create your own.
    •  Conclusion This is a brief summary that tells the student what they should have learned by doing the WebQuest.
    • Teacher's Page This page give teachers the background information necessary to decide if this would be a good activity for their class.