Commercial Cookery: A Guide to Tools, Safety Measures, and Food Groups

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Added on  2023/06/14

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This assignment provides a comprehensive overview of essential aspects of commercial cookery. It begins by identifying various tools used in a commercial kitchen, detailing their specific uses, such as measuring spoons, chef's knives, boning knives, and specialized tools like vegetable peelers and pastry brushes. The assignment also emphasizes the importance of color-coded chopping boards for preventing cross-contamination and outlines the appropriate colors for different food types, including raw meat, cooked meat, vegetables, and dairy. Furthermore, it identifies various kitchen equipment like bread rollers, saucepans, sieves, and baking ovens, explaining their functions. The document includes a matching exercise for vegetable cuts and their dimensions, and the appropriate tools for preparing specific dishes. It also discusses the Cryovac packaging technique, the importance of washing and sanitizing equipment, and correct temperature settings for cool rooms and freezers. The second part of the assignment details the job descriptions of various kitchen staff, including Chef de Cuisine, Sous Chef, Chef de Partie, and Commis Chef, and presents a kitchen brigade organization chart. It emphasizes the importance of teamwork in the kitchen and the negative consequences of poor collaboration. Finally, it classifies the major food groups, provides examples for each category, explains different types of heat transfer, and lists dry cooking methods, offering a comprehensive guide to commercial cookery essentials.
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Commercial Cookery
Name
Course
Professional
School
City
Date
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Part A
1. List the tools in your kit and a use for each.
Measuring spoons
Measuring spoons are used to measure smaller amounts of liquid or solid for cooking the
ingredients than the measuring cups.
Chef’s knife
It allows the chef’s to chop, mince, and slice without switching (Walsh, 2015)..
Flank and shoulder knife
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It is a type of boning knife that is excellent for creating flank steaks.
Bird beak:
It is used to peeling round fruit as well as garnishing a breeze.
Boning knife
It is used to boning out a roast when it has been cooked partially.
Paring knife
It is used to used to remove corn from the cob, break up heads of the lettuce, cabbage, peel
fruit or the vegetables. The clip point is used to eyeing the potatoes, seeding and pitting.
Slicers and carvers
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It is used to carve rounds, boneless, roasts, pot roasts and standing the rib roasts.
Serrated knife
This is a tool that cuts through tomatoes like charm and does double duty on the bread and
tough-skinned vegetables such as squash.
Whisk:
This is a cooking utensil which could be used to blend ingredients smooth or incorporate air
into the mixture.
Wooden spoon:
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This is a spoon that is used for stirring sauces and for mixing the ingredients.
Tongs
This is a type of tool that is used to grip and lift objects instead of holding them directly with
the hands.
Honing/ sharpening ceramic Rod
This is a tool which is used to keep the edges of the knife blades straight to maintain a sharp
edge after each use.
Vegetable peeler
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It is used to peel the potatoes, carrots or any other vegetables.
Carrot peeler
It is used to peel the carrot.
Scale
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It is used to measure the weight of the ingredients and other foods.
Towels:
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These are used for drying the dishes, wiping up spills, dusting, and regular cleaning.
Pastry brush
It is a basting brush which is a cooking utensil used to spread butter, glaze on the food or
spread oil.
Ladle
It is a very large, long handled spoon which is used for serving liquid dishes like the stews,
sauces as well as soups (Walsh, 2015)..
Draining spoon
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It is a spoon used for retrieving items from cooking liquid while preserving the liquid in the
pot.
Spatula
It is an hand held tool which is used to lift or flip food items during the cooking such as the
pancakes and the fillets.
Floor rod
It is used to sieve the floor.
Utensils bag
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It is used to store utensils as one travels. Used for the chefs to carry their apparatus.
Sponges
It is used to clean the utensils.
2. a) where are there different color-coded chopping boards used in the kitchen?
The color-coded chopping board keeps track of the kind of cutting boards which are reserved for
various types of foods so that one may not likely cut lettuce on the same board just used for
prepping raw poultry (Walsh, 2015).. The colored ones help the employees to quickly identify
which are the chopping boards to be used for specific group of food.
b. different colors and the food they are used for:
Color Use
Yellow For the cooked meat
White Use for the bakery and the dairy products
Red Use for the raw meat
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Blue Raw fish
Green Used for the salad, fruit as well as fresh
vegetables
Brown For the root vegetables
3. Identify the following kinds of equipment and their use in the kitchen.
Bread roller
It is used to make roll out various dough when making food such as bread.
Sauce pan:
Useful in cooking of soups, pastas or the sauces
Sieve
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Used to strain liquid such as boiling water or sift dry ingredients such as the flour.
Electric mixer:
This helps to mix the ingredients.
Cooking pot:
It is used to boil liquids such as water.
Baking oven:
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Used to make bread for the large quantity
Dish water
It is used to clean the utensils in the kitchen
Cooker:
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