Experience

The activity that our teacher prepared was very exciting. And  when the particular date of the said activity came, we, students felt nervous and at the same time excited. Were all eager to answer the activity test that's all about the Tools and Equipment inside a kitchen laboratory. It was a group activity, and there were seven(7) of us ,and we belong to group two (2). Even if the picture that our teacher showed was a bit difficult, we did our best to give our answer even though were not sure of it. But, our teacher suddenly stopped the activity test because he saw some of the students were cheating. And we have our school rules, especially the word "NO CHEATING", but then, my classmates was caught by my teacher. We all suffered the punishment of deducting of scores. Instead of by group, it was changed by, all girls and all boys. It was alphabetically arranged ,but then some of the girls didn't follow the teachers instruction.




Moral Lesson :
 We should listen to what the teacher's saying to avoid punishment for the whole class.

Knives

French Knife or Chef’s Knife- the most widely used knife in the kitchen for chopping, slicing, dicing and so on. Described as having a wide blade at the heel and tapers to a point. The blade length is 10 inches for general work. Lager knives are for heavy cutting and chopping while smaller blades are for more delicate work.  

Paring Knife- A small pointed blade about 2 to 4 inches in length used for trimming and paring fruits and vegetables.

 Salad Knife or Utility Knife- The type of knife used mostly for pantry work, cutting and preparing salad greens and fruits. Also used in carving roast poultry.

Pots and Pans

Casserole Pan- A covered utensil of oven-proof pottery, metal or glass with one or two handles wherein food may be baked and served; mostly used on top of stoves. Sizes; 1 quart, 1 ½ quarts, 2 quarts, 2 ½ quarts and 3 quarts. 

 Roasting Pan- A large rectangular pan, deeper and heavier than an ordinary baking pan used to roast meats and poultry. A heavy pan with or without a rack or cover.  

Non-stick Pans- Pans known by various brand names like Teflon and Silverstone, with very slippery finish but one that requires a lot of care because it is easily scratched.

Different Types Of Thermometer

Instant-Read Thermometer- the thermometer that gives reading within a few seconds of being inserted in a particular food item and reads from 0º F to 220º F. However, must not be left in meats during roasting or they will be damaged.

Special Thermometers (Oven, Refrigerator and Freezer Thermometers) - used to test the accuracy of oven, refrigerator and freezer thermostats.

Hand Tools and Small Equipments

1. Ball Cutter/Melon Ball Scoop/Parisienne Knife Cutter- A sharp edge scoop or cup shaped, half sphere implement used for cutting out balls of fruits and vegetables. 

2. Colander- A perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain washed or cooked ingredients from liquid. 

3. Offset Spatula- A broad-bladed implement bent to keep the hand off hot surfaces. It is used for turning and lifting eggs, pan cakes and meats on griddles, grills, sheet pans and the like and also used to scrape and clean griddles. 

4. Rubber Spatula or Scraper- A broad, flexible plastic or rubber scraper, that is rectangular in shape with a curve on one side. It is used to scrape off all the contents of bowls and pans from the sides and to fold in beaten eggs in batter or whipped cream.

5. Pastry Bag and tubes/ Tips- a funnel like or cone-shaped cloth or plastic bag with an open end that can be fitted with metal or plastic tubes or tips of varying sizes and designs used for shaping, piping or decorating with materials such as cake icing, whipped cream, duchesse potatoes and soft dough.