Kitchen Equipment Identification - Power Point

Kitchen Equipment Identification - Power Point
Kitchen Equipment Identification - Power Point
Kitchen Equipment Identification - Power Point
Kitchen Equipment Identification - Power Point
Kitchen Equipment Identification - Power Point
Kitchen Equipment Identification - Power Point
Kitchen Equipment Identification - Power Point
Kitchen Equipment Identification - Power Point
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Presentation (Powerpoint) File

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7 MB|44 pages
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Product Description
This power point is to acquaint students with some of the basic items that are found in a commercial kitchen, info about pots and pan materials and parts of the knife.

Slides include:
Parts of the knife and description
Types of knives:
chef, utility, boning, filleting, slicer, cleaver, tourne, peeler, palette
Whisks - ballon, sauce, spring
Pastry Bag and tips
Rolling Pin and care of
Kitchen Scales - electric, spring, balance beam
Thermometers - regular, deep fry and candy
Graduated measuring Pithcers
Measuring cups
Teaspoons and Tablespoon
Conical Sieve
Colander
Ricer
Pots and Pans:
Materials and their advantages and disadvantages
Copper
Cast Iron
Stainless Steel
Rolled Steel
Aluminum
Stockpot
Bain Marie
Saute Pan
Sauce Pan
Hotel Pans
Cake Tins
Muffin Tins
Springform Pans
Sheet Pans

Total Pages
44 pages
Answer Key
N/A
Teaching Duration
N/A
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