Kitchen Equipment
Arranging the toolss and equipment in an orderly manner.
What is MISE EN PLACE?
These are plants or parts of plants used as food.
What are VEGETABLES?
This refers to a group of domesticated fowls used as food.
What is POULTRY?
This process happens after slitting the abdominal cavity, and the entrails are removed.
What is EVISCERATION?
Examples of these equipment are ranges, ovens, and steamers?
What are PRIMARY COOKING EQUIPMENT?
Examples of these vegetables are legumes or beans such as mungo beans, broad beans, garbanzos or chickpeas, cowpeas, soybeans, white beans etc.
What are SEEDS?
These are birds that are hunted and used as food.
A market form of poultry wherein all parts are intact but not alive.
What is WHOLE POULTRY?
Examples of these are mixers, slicers, cutters, and grinders.
What are AUXILIARY COOKING EQUIPMENT?
These are underground buds that are made of very short stems covered with layers such as garlic, onions, chives, leeks, and shallots.
What are BULBS?
Slaughtering is performed by slitting the ____________ vein in the chicken’s throat with a sharp knife.
What is JUGULAR?
A market form of poultry wherein a slaughtered bird has been bled and de-feathered?
What is a DRESSED POULTRY?
Examples of these are graters, measuring cup, spoon, fork, and can openers.
Examples of these vegetables are bulaklak ng kalabasa, bulaklak ng saging, cauliflower, puso ng saging, and katuray or sesban flower.
What are FLOWERS?
This process includes dropping the chicken in hot water (about 60 Degrees Celcius).
What is SCALDING?
A market form of poultry wherein the internals of a dressed poultry have been removed and cleaned.
What is DRAWN POULTRY?
The ____________ of kitchen equipment should be positioned with respect to the flow of food through the work center and be convenient for the workers who will use them.
What is LOCATION?
Examples of these are spinach, kangkong, kintsay, and alugbati.
What are LEAVES?
This process includes the removal of the chicken feather.
What is DEFEATHERING?
This involves cooking food with or in any liquid, like steam, water, stock, or wine, and includes methods like steaming, boiling, simmering, braising, and stewing.
What is MOIST-HEAT METHOD?