3055 BA SANGAM COLLEGE PH: 6674003/9264117 E-mail: [email protected] Worksheet 9 School: Ba Sangam College Year:1202 Subject: Home Economics Name: _____________________ Strand 2 HEC 12.2 Food and Nutrition Sub strand HEC 1 2. 2.1 Kitchen Safety Hygiene and Management Content Learning HEC 12.2. 1.1 Outcome Distinguish features of industrial kitchen and the use of advanced kitchen equipment. Kitchen equipment 2. Cooking Commercial Brazier Commercial fry A cooking device pans consisting of a A shallow, long container of live coals handled pan used covered by a grill or for frying food. thin metal top upon Also, called skillet which the food, is placed. Commercial stock Double broilers pots a cooking utensil A stock pot is consisting of two traditionally used to saucepans fitting make stock (cooking) together. The or broth, which can contents of the be the basis for upper can be cooking more cooked by boiling complex recipes water in the lower. Commercial Stainless pots saucepans A type of steel A metal container of resistant to moderate depth, corrosion as a result usually having a long of the presence of handle and a cover large amounts of for stewing, boiling chromium. Sangam Education Board – Online Resources 3. SERVING TYPES OF GLASSES: This list of glassware includes drinking vessels (drink ware). old fashion glass ii. Brandy/Cognac/whiskey/snifters iii. Beer glasses iv. Sparkling wine/Champagne v. Red Wine/ White Wine PARTS OF A WINE GLASS Activity 1. Identify some of the equipments commonly found in the industrial kitchen. (2 marks) _____________________________________________________________________ 2. Identify and illustrate the types of glasses that is used for serving. (6 marks) Sangam Education Board – Online Resources .