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( 15 – 28 August 2017
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3 & 4 weeks
a. Knife
A
kitchen knife is any knife that is intended to be used in food preparation. knife is used for cutting food. Kitchen knives can be made from several different materials :
1. Carbon steel
is an alloy of iron and carbon, often including other elements such as vanadium
and manganese. Carbon steel commonly used in knives has around 1.0% carbon (ex.
AISI 1095), is inexpensive, and holds its edge well. Carbon steel is normally
easier to resharpen than most stainless steels, but is vulnerable to rust and
stains.
2. Stainless steel
is an alloy of iron, approximately 10–15% chromium, possibly nickel, and
molybdenum, with only a small amount of carbon. Typical stainless steel knives
are made of 420 stainless, a high-chromium, low-end stainless steel alloy often
used in flatware.
3. High carbon stainless
steel normally
refers to higher-grade, stainless steel alloys with a certain amount of carbon,
and is intended to combine the best attributes of carbon steel and ordinary
stainless steel.
4. Laminated blades combine the advantages of a hard,
but brittle steel which will hold a good edge but is easily chipped and
damaged, with a tougher steel less susceptible to damage and chipping, but
incapable of taking a good edge.
5. Titanium is lighter and
more wear-resistant,
but not the hardest metal in the world. However it is more flexible than steel.
Titanium does not impart any flavour to food. It is typically expensive and not
well suited to cutlery.
6. Ceramic knives are very hard, made from zirconium
dioxide, and retain their sharp edge for a long time, are light in weight, do
not impart any taste to food and do not corrode. Suitable for slicing fruit,
vegetables and boneless meat. Ceramic knives are best used as a specialist
kitchen utensil. Recent manufacturing improvements have made them less brittle.
7. Plastic blades are usually not very sharp and are
mainly used to cut through vegetables without causing discolouration. They are
not sharp enough to cut deeply into flesh, but can cut or scratch skin.
a. Hammer meat
A meat tenderizer, meat mallet, or meat
pounder
is a hand-powered tool used to
tenderize slabs of
meat in preparation
for cooking. Although a meat
tenderizer can be made out of virtually any
object,
there are three types manufactured
specifically
for tenderizing meat.
1. most common, is a tool that resembles a hammer
or
mallet made of metal or wood with a
short handle
and dual heads. One face of the tool
is usually flat
while the other has rows of
pyramid-shaped
tenderizers.
2. form resembles a potato masher with a short handle
and a large metal face that is either
smooth or
adorned with the same pyramid-shaped
tenderizers
as found in the first form.
3. blade tenderizer that has a series of blades or nails
4. that are designed to puncture the
meat and cut into the fibers of the muscle.
Tenderizing meat with the mallet
softens the fibers, making the meat easier to chew and to digest. It is useful
when preparing particularly tough cuts of steak, and works well when.
a.
digital Scale
serves to measure or weigh how much material
will be used in the cooking process
the reason why we must use scale when we
want to cook someone:
The first and foremost reason is of course
precision. Precision is how repeatable a
measurement is. For example, if we measured a
cup of all-purpose flour in a 1 cup (8 ounces)
dry measuring cup, we expect the mass of the
flour to be 125 grams. Assuming that the dry
easuring cup is constructed to strict standards,
the cup is accurate but not precise. Every time
flour is measured, it is a bit more or a bit less
than 125 . The precision of the scale is
dependent on how easy it is to read the scale.
In baking, using a scale to measure
all the ingredients will ensure that you are following the recipe correctly (at
least in terms of the proportions of ingredients). Using measuring cups could
result in having a little more flour than leavening, etc.
