KITCHEN TOOLS Cereal – starchy pods of grains.

Ceres – Goddess of Harvest

1. Channel Knife - a small hand tool used generally in Starch – Second most abundant organic substance on earth.
decorative works such as making garnishes.
80% of calories worldwide.
2. Colander - a bowl-shaped strainer with holes. It used to
drain food such as pasta and other ingredients.
Sources of Starch
3. Offset Spatula - a broad-bladed implement bent to keep
the hand off hot surfaces. It is used for lifting eggs, - Corn
pancakes etc. on pans. -Potato
4. Pastry Brush - a small implement used to brush the -Tapioca
surface of unbaked pastries or cookies with egg white,
egg yolk or glazed. Starches are named after its plant sources
5. Rubber Scraper or Spatula - used to scrape off all the -corn starch from corn
contents of bowls and pans from the sides and fold in -rice starch from rice
beaten eggs. -tapioca starch from cassava
KITCHEN UTENSILS/MATERIALS CLASSIFICATION OF STARCH
1. Egg Poacher - used to hold the eggs or contains separate Native or Natural starch – originally derived from its plant
device for poaching. source.
2. Omelet Pan - used exclusively for omelets and never Modified Starch – altered physically or chemically.
washed after used but it is cleaned with absorbent paper. Purified Starch – may be separated from grains and tubers by
3. Saucepan - deep cooking pan with a handle used a process called wet willing.
primarily for cooking sauce.
4. Mixing Bowl - used for mixing ingredients. STARCH COMPISITION AND STRUCTURE

KITCHEN EQUIPMENTS Amylose – produce gel

Amylopectin – doesn’t produce gel
1. Oven - a chamber or compartment used for cooking,
baking, heating or drying. Granules – storage areas of plants.
2. Electric Mixer - a hand held mixer which usually comes Hillum – central spot in the granule.
in various attachments including a whisk attachment for
whisking cream, batters, and egg whites and sugar. CLASSIFICATION OF VEGETABLE
3. Refrigerator - a kitchen appliance where you store food
A. According to parts of plants
at a cool temperature.
1. Gourd Family – cucumbers, squash
STRUCTURE AND COMPOSITION OF EGGS 2. Seeds and Pods – beans, peas, corn, okra
3. Fruit Vegetable - avocado, eggplant, sweet pepper,
Shell – The shell’s outer cover is 12% of its total weight. tomato
Air cell – empty space between white and shell. 4. Roots and Tubers - beet, carrot, radish, turnip,
Albumen/Egg White – accounts for most of an egg’s liquid artichoke, potato, sweet potato
weight, about 67%. 5. Cabbage Family - cabbage, broccoli, cauliflower,
Four Alternating layers: Brussels sprouts, bokchoy
-Inner thick white -Outer thick white 6. Onion Family - onion, scallion, leek, garlic, shallot
-Inner thin white -Outer thin white 7. Leafy Greens - spinach, lettuce
Chalaza – Ropey strands of and egg. 8. Stalks, stems, and shoots - artichoke, asparagus,
Germinal Disc – entrance of the latebra, the channel leading celery, fennel, bamboo shoots
to the center of the yolk. 9. Mushrooms
Membranes – outer and inner membrane.
- vitelline membrane – is the covering that protects the yolk. B. ACCORDING TO CHEMICAL COMPOSITION
Yolk – Orange portion makes up of the liquid weight. 1. Carbohydrate-rich vegetables
 Seeds
 Roots
Protein that makes up an egg
 Tubers
- Lipoprotein
- Phosvitin
- Livetin
 2. Protein-rich vegetables POULTRY
 Legumes Poultry refers to several kinds of fowl that are used as food
 Peas and the term includes chicken, turkey, duck, pigeon, and quail.
 Beans
Classification of Poultry
3. Fat-rich vegetables
 Nuts 1. Broiler or Fryer – a broiler or fryer is young chicken,
 Olives usually 9 to 12 weeks of age, of either sex, is tender-meat
 Avocado with soft, pliable, smooth-textured skin.
4. High Moisture Content
 Mushroom 2. Roaster – a roaster is usually 5 to 6 months of age.
 Tomatoes
3. Capon – a capon is a surgically desexed male chicken
 Radish
usually under 8 months of age.
 Green leafy vegetables
C. ACCORDING TO NUTRITIVE VALUE 4. Stag – a stage is a male chicken, usually under 10 months
1. Vitamin A-rich vegetables of age, with coarse skin, with somewhat toughened and
 Green leafy and yellow fruits and vegetables darkened flesh.
2. Vitamin C-rich vegetables
 Yellow vegetables 5. Hen or Stewing Chicken – It is a mature female chicken
3. Vitamin B (complex) which is usually more than 10 months of age. It can also be a
 legumes culled layer.
 Peas
6. Cock or Rooster – It is a mature male chicken with coarse
 Beans
skin, toughened and darkened meat and hardened breastbone
CLASSIFICATION OF SEAFOOD tip.

Seafood - It is any form of sea life regarded as food by 7. Jumbo Broiler – This is a large chicken about 4kg. Dressed
humans. Seafood includes fish and shellfish. Shellfish include and weight which are on sale especially during Christmas
various species of mollusks, crustaceans, and echinoderms. holiday.

I. Fin fish - are fish with fins and internal skeletons. MARKET FORMS OF POULTRY
1. Flat fish – flounder and sole
LIVE POULTRY - Live poultry should be healthy, alert, and
2. Round fish – black sea bars, bluefish, cod and
well-feathered. Avoid poultry which have bruises, blisters and
grouper.
broken bones.
A. Salt water fish - are fish with fins and internal
WHOLE POULTRY - Though not alive, the criteria for
skeletons.
selecting live poultry also apply to whole poultry.
1. Flatfish – flounder and sole
DRESSED POULTRY - There is the most available poultry
2. Round Fish – black seas, bluefish, cod and
form in the market. Dressed poultry are actually slaughtered
grouper.
poultry with the head, feet, blood, feathers and internal organs
B. Fresh water fish
removed.
1. Flatfish
READY – TO – COOK - These are poultry parts such as
2. Eel
wings, breast, thighs, or drumsticks which have been
3. Tilapia
separately packed in a single container and frozen or chilled.
II. Shell fish - fish with external shells but no internal
DRAWN POULTRY - These are dressed poultry that have
bone structure. They have hard outer shells.
been chilled or frozen. They are usually available in groceries.
A. Mollusks- are soft sea animals.
1. Bivalves MEAT
2. Univalves is the edible portion of mammals.
3. Cephalopods
B. Crustaceans - are animals with segmented cells and Beef & veal – meat from cattle.
jointed legs. Pork – meat from hog.
Lamb & mutton – meat from sheep
Chevon – meat from goat
Carabeef – meat from cara
Beef - the meat of domesticated mature cattle usually over 12
months of age.
Cattle are the collective name for all domesticated oxen.
Cattle are classified as;
Bulls – male cattle, usually not raised to be eaten.
Calves – young cows or bulls prized for their meat.
Cows – female cattle after the first calving raised principally
for milk and calf production.
Steers – male cattle castrated prior to maturity and principally
raised for beef.
Veal - Veal is the meat of calves under the age of nine
months. Most veal comes from calves slaughtered when they
are 8-16 weeks old.

Lamb – is the meat of sheep slaughtered when they are less

than one year old.
Meat from sheep slaughtered after that age is called mutton.

Hogs or Pork
Hogs are bred specially to produce long loins: the loin
contains the highest-quality
meat and is the most expensive cut of pork.
Pork Products Ham – comes from pork leg. It is usually
cured and smoked.
Bacon – is smoked pork belly meat.

Market Forms of Meat

1. Fresh Meat – this is meat immediately after slaughter,
without undergoing chilling or freezing.
2. Chilled Meat – is meat that has been cooled to a
temperature just above freezing (1-3°) within 24 hours after
slaughter.
3. Frozen Meat – are meat cuts frozen to an eternal
temperature of 20°C (- 40°C).
4. Cured Meat – are meat products that have been treated
with a curing agent solution like salt, sodium nitrate (salitre),
sugar, and spices.
5. Canned Meat – are cooked meat products and only
requires to be reheated.
6. Dried Meats – dehydrated meats