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    Seafood Serving Tools Make The Task of Cleaning Seafood and Removing The Shell Much Easier. For

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    ivy l.sta.maria
    This document discusses various tools used for cooking and serving seafood and other foods. It describes utensils such as serving spoons, serving tongs, and soup ladles used to prepare and transfer food. It also outlines different types of knives including butcher knives, French knives, and paring knives that each have specialized uses for meat, vegetables, and other ingredients. Finally, it mentions other tools like spoons, thermometers, forks, peelers, whisks, and wooden spoons that serve purposes like blending, mixing, turning foods, and measuring heat.

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    Seafood Serving Tools Make The Task of Cleaning Seafood and Removing The Shell Much Easier. For

    Uploaded by

    ivy l.sta.maria
    326 views32 pages
    This document discusses various tools used for cooking and serving seafood and other foods. It describes utensils such as serving spoons, serving tongs, and soup ladles used to prepare and transfer food. It also outlines different types of knives including butcher knives, French knives, and paring knives that each have specialized uses for meat, vegetables, and other ingredients. Finally, it mentions other tools like spoons, thermometers, forks, peelers, whisks, and wooden spoons that serve purposes like blending, mixing, turning foods, and measuring heat.

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    cooking utensils

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    This document discusses various tools used for cooking and serving seafood and other foods. It describes utensils such as serving spoons, serving tongs, and soup ladles used to prepare and transfer food. It also outlines different types of knives including butcher knives, French knives, and paring knives that each have specialized uses for meat, vegetables, and other ingredients. Finally, it mentions other tools like spoons, thermometers, forks, peelers, whisks, and wooden spoons that serve purposes like blending, mixing, turning foods, and measuring heat.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    326 views32 pages

    Seafood Serving Tools Make The Task of Cleaning Seafood and Removing The Shell Much Easier. For

    Uploaded by

    ivy l.sta.maria
    This document discusses various tools used for cooking and serving seafood and other foods. It describes utensils such as serving spoons, serving tongs, and soup ladles used to prepare and transfer food. It also outlines different types of knives including butcher knives, French knives, and paring knives that each have specialized uses for meat, vegetables, and other ingredients. Finally, it mentions other tools like spoons, thermometers, forks, peelers, whisks, and wooden spoons that serve purposes like blending, mixing, turning foods, and measuring heat.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 32

    20.

    Seafood Serving
    Tools make the task of
    cleaning seafood and
    removing the shell
    much easier. For
    cooking seafood,
    utensils will vary
    depending on what
    you are cooking.
    21. Serving spoons- a
    utensil consisting of a
    small, shallow bowl on
    a handle, used in
    preparing, serving, or
    eating food.
    22. Serving Tongs
    enables you to more
    easily grab and
    transfer larger food
    items, poultry or meat
    portions to a serving
    platter, to a hot skillet
    or deep fryer, or to a
    plate. It gives you a
    better grip and the
    longer the tongs, the
    better especially when
    used with a deep fryer,
    a large stock pot or at
    the barbecue.
    23. Soup Ladle is used
    for serving soup or
    stews, but can also be
    used for gravy, dessert
    sauces or other foods.
    A soup ladle also
    works well to remove
    or skim off fat from
    soups and stews.
    There are many kinds
    of knives, each with a
    specialized use
     Butcher knife – used
    to section raw meat,
    poultry, and fish. It can
    be used as a
    cleaver to separate
    small joints or to cut
    bones. Butcher knives
    are made with heavy
    blade with a saber or
    flat grind
     French knife – used
    to chop, dice, or mince
    food. Heavy knives
    have a saber or flat
    grind
     Roast beef slicer –
    used to slice roasts,
    ham, and thick, solid
    cuts of meats
     Boning knife – used
    to fillet fish and to
    remove raw meat from
    the bone
     Fruit and salad knife
    - used to prepare
    salad greens,
    vegetables, and fruits
     Spatula – used to
    level off ingredients
    when measuring and
    to spread frostings and
    sandwich fillings
     Citrus knife – used
    to section citrus fruits.
    The blade has a two-
    sided, serrated edge
     Paring knife – used
    to core, peel, and
    section fruits and
    vegetables. Blades are
    short, concave with
    hollow ground.
    24. Spoons – solid,
    slotted, or perforated.
    Made of stainless steel
    or plastic, the solid
    ones are used to
    spoon liquids over
    foods and to lift foods,
    including the liquid out
    of the pot
    25.Temperature
    Scales - used to
    measure heat
    intensity.
    Different thermometers
    are used for different
    purposes in food
    preparation – for meat,
    candy or deep-fat
    frying. Other small
    thermometers are
    hanged or stand in
    ovens or refrigerators
    to check the accuracy
    of the equipment’s
    thermostat.
    26. Two-tine fork –
    used to hold meats
    while slicing, and to
    turn solid pieces of
    meat while browning
    or cooking Made of
    stainless steel and
    with heat-proof handle.
    27. Vegetable peeler.
    used to scrape
    vegetables, such as
    carrots and potatoes
    and to peel fruits. The
    best ones aremade of
    stainless steel with
    sharp double blade
    that swivels.
    28.Whisks for
    Blending, Mixing used
    for whipping eggs or
    batter, and for
    blending gravies,
    sauces, and soups.
    The beaters are made
    of looped steel piano
    wires which are
    twisted together to
    form the handle
    29. Wooden spoons
    continue to be kitchen
    essentials because of
    their usefulness for
    used for creaming,
    stirring, and mixing.
    They should be made
    of hard wood

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