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Cooking Materials and Appliances Guide

The document discusses various cooking materials and tools including a food steamer, teflon, pressure cooker, wok, frypan, kettle, and double boiler.

Uploaded by

Ronalyn Teleron
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

Topics covered

  • Searing,
  • Double Boiler,
  • Cooking Efficiency,
  • Kitchen Safety,
  • Chinese Cooking,
  • Steam Heat,
  • Heat Retention,
  • Cooking Process,
  • Skillet,
  • Cooking Material Identificatio…
30 views20 pages

Cooking Materials and Appliances Guide

The document discusses various cooking materials and tools including a food steamer, teflon, pressure cooker, wok, frypan, kettle, and double boiler.

Uploaded by

Ronalyn Teleron
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

Topics covered

  • Searing,
  • Double Boiler,
  • Cooking Efficiency,
  • Kitchen Safety,
  • Chinese Cooking,
  • Steam Heat,
  • Heat Retention,
  • Cooking Process,
  • Skillet,
  • Cooking Material Identificatio…

ARRANGE THE

JUMBLED
LETTERS
PLAY
ELTTEK

KETTLE
NAPYRF

FRYPAN
NOLFET

TEFLON
MODULE 2

COOKING
MATERIALS
1. FOOD STEAMER OR
STEAM COOKER
is a small kitchen appliance used to
cook or prepare various foods with
steam heat

2.
TEFLON
- is a special coating applied inside
aluminum or steel pots and pans. It
prevents food from sticking to the pan.
3. PRESSURE COOKER
is an airtight cooking device that cook
food quickly, thanks to the steam
pressure that builds up inside.

4. WOK
used in a range of Chinese cooking
techniques including stir frying, steaming,
pan frying, deep frying, poaching, boiling,
braising, searing, stewing, making soup,
smoking and roasting nuts.
5. FRYPAN, OR SKILLET
is a flat-bottomed pan used for frying, searing, and
browning foods. It is typically 20 to 30 cm (8 to 12
in) in diameter with relatively low sides that flare
outwards, a long handle, and no lid.

6. KETTLE
is a metal vessel, with a flat bottom,
used to heat water on a stovetop or
hob.
7. DOUBLE BOILER

- used when temperature must be kept


below boiling, such as for egg sauces,
puddings, and to keep food warm without
overcooking.
ACTIVITY TIME!
DIRECTIONS: IDENTIFY THE
FOLLOWING COOKING MATERIALS
IN COLUMN A. WRITE YOUR
ANSWER IN COLUMN B.
A B

1.
A B

2.
A B

3.
A B

4.
A B

5.

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