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Teaching Tennessee, CTE Task: Hand Tools and Smallwares

Teaching Tennessee, CTE Task: Hand Tools and Smallwares

Click here to download the teacher guide to this task. 

 

COURSE:

Culinary Arts I and Culinary Arts III

TASK LENGTH:

1 hour

 

Hand Tools and Smallwares

Task Description

Standards

In this activity, students will

  1. complete the smallware and hand tools review;
  2. watch Chef Todd Mohr’s “Kitchen Utensils in the Professional Kitchen” and complete the accompanying video guide;
  3. create their own Chef Todd-like smallwares and hand tools informational video (approximately 5-7 minutes, recommended with Flipgrid) using 3-4 smallwares and hand tools located in their own home kitchens.

Culinary Arts I, Standard 16: Identify, describe, and effectively demonstrate the use of hand tools and smallwares used in commercial food preparation. Using supporting evidence from various equipment manuals and fact sheets, create an informational guide to differentiate the functions, cleaning procedures, storage, and examples of proper use of tools used in commercial foodservice.

Culinary Arts III, Standard 15: Identify, describe, and effectively demonstrate the use of hand tools and smallwares used in commercial food preparation. Using supporting evidence from various equipment manuals and fact sheets, create an informational guide to differentiate the functions, cleaning procedures, storage, and examples of proper use of tools used in commercial foodservice.

 Content Understandings

Extending Understandings

Upon successful completion of these tasks, students will demonstrate the ability to:

  • identify and distinguish between various smallwares and hand tools used in commercial food preparation;
  • explain the different uses of these smallwares and hand tools;
  • demonstrate the ability to correctly use 3-4 smallwares and/or hand tools found in a kitchen.

To move students towards deeper understanding, they should be given opportunities to:

  • explain why it is important to select the proper smallwares and hand tools in the commercial food preparation, illustrating with a specific food preparation demonstration.

 

 

Support Strategies

If students are struggling to access this task, additional supports and strategies could be employed as students are engaging with the task.

Key Terms

Sentence Frames

Scaffolded Questions

Work station

 

 

 

Smallwares

 

 

 

Hand tools

 

 

Your __________ __________ is where you prepare certain types of food. Some kitchens have several ________ _________(s) with specialized equipment, while other might only have one or two.

 

Generally, __________ consist of items such as pots and pans, dinnerware, flatware, storage supplies, and small appliance that cost $500 or less.

 

When cutting, baking, grinding, blending, mixing, etc., you typically use various _______ ________ suited for your particular task.

Why is it important that you be able to distinguish the different smallwares and hand tools found in commercial kitchens and knows their individual uses?

 

 When working in a kitchen, why should you always keep your designated work station organized and clean?

 

Teacher Instructional Materials:

Smallwares and Hand Tools Assessment (PowerPoint)

 

Chef Todd Mohr’s “Kitchen Utensils in the Professional Kitchen” Video Guide Worksheet

 

Chef Insert Student’s Name Here Kitchen Utensils in the Professional Kitchen Informational Video Directions

 

Chef Insert Student’s Name Here Kitchen Utensils in the Professional Kitchen Informational Video Teacher Rubric

 

Teacher and Student Instructional Videos:

Chef Todd Mohr’s “Kitchen Utensils in the Professional Kitchen” (ChefToddMohr. (2008, Oct. 22). Kitchen Utensils in the Professional Kitchen and What Equipment You Need at Home [Video]. YouTube. https://www.youtube.com/watch?v=71cvSqZSwi0)

 

Teacher and Student Instructional Resources:

Flipgrid tutorial (New EdTech Classroom. (2020, March 16). How to Teach Remotely with Flipgrid [Video]. YouTube. https://www.youtube.com/watch?v=aLzX13jw7bw)

 

Hand Tools and Smallwares

 

Activity Steps:

  1. Students will start by completing the smallwares and hand tools review to assess their knowledge of common smallwares and hand tools found in a commercial kitchen. They can submit their answers in the spaces provided on the PowerPoint slides, or the teacher can create an interactive quiz using Kahoot! or a similar online platform.
  2. Next, students will watch Chef Todd Mohr’s “Kitchen Utensils in the Professional Kitchen” (running time 10:02) and complete the accompanying worksheet guide for the video.
  3. Once students have watched Chef Todd’s video on kitchen utensils, they will make a short informational video of their own where they explain the uses of various smallwares and hand tools. Since most students will be learning from home, they should select smallwares and hand tools that are available to them in their home kitchens. Students should use Flipgrid (or an equivalent free online video-making platform) to put together a short video (5-7 minutes) where they select approximately 6-8 items and explain their functions and importance in commercial kitchen food preparation.
  4. Once completed, students will submit all materials (review assessment, video guide worksheet, and smallwares/hand tools video) to the instructor for feedback.

 

Chef Insert Student’s Name Here Kitchen Utensils in the Professional Kitchen Informational Video Teacher Rubric

Assignment Rubric

Planning

10 possible points

0  1  2  3 

4  5  6  7

8  9  10
  • Student did not complete the planning guide;
  • And only provided about 30% of the information to help develop video content.
  • Student completed about 70% of the planning guide;
  • But failed to document important content to help develop video content.
  • Student completed the video planning guide;
  • Provide necessary information and details to help develop video content.

Instructional Video Content

25 possible points

0  1  2  3  4  5  6  7  8  9

10  11  12  13  14  15  16  17

17  18  19  20  21  22  23  24  25
  • Student selected 1-2 smallwares/hand tools to discuss in the video;
  • Student did not introduce the smallwares/hand tools in the video;
  • Student did not describe the use of each smallware/hand tool;
  • Student did not explain the importance of each smallware/hand tool;
  • Student’s demonstrations of each smallware/hand tool did not illustrate understanding of proper technique.  
  • Student selected only 2 smallwares/hand tools to discuss in the video;
  • Student introduced the smallwares/hand tools in the video;
  • Student described the use of each smallware, but used unclear and confusing terminology;
  • Student briefly explained the importance of each smallware/hand tool;
  • Student’s demonstrations of each smallware/hand tool illustrate adequate understanding of proper technique. 
  • Student selected 3-4 smallwares/hand tools to discuss in the video;
  • Student introduced the smallwares/hand tools in the video;
  • Student used clear and accessible terminology to describe each smallware/hand tool;
  • Student clearly and accurately explained the importance of each smallware/hand tool;
  • Student’s demonstrations of each smallware/hand tool illustrate superior understanding of proper technique.

Presentation

15 possible points

0  1  2  3  4  5

6  7  8  9  10

11  12  13  14  15
  • Student did not speak clearly throughout the video;
  • Presentation content was not well organized or presented in a thoughtful manner;
  • Student did not provide clear demonstrations.
  • Student spoke clearly throughout the video;
  • Presentation was organized and understandable;
  • Student’s demonstrations were relatively easy to follow and see. 
  • Student spoke clearly throughout the video;
  • Presentation content was well organized, easy to comprehend, and thoughtful;
  • Student’s demonstrations were easy to follow and see.

Total: ________/50

 

 

 

Student Resources

Click here to download the student resource for this task. 

Click here to download the PowerPoint for this task. 

Chef Todd Mohr’s “Kitchen Utensils in the Professional Kitchen” Video Guide  

Instructions: Watch Chef Todd Mohr’s “Kitchen Utensils in the Professional Kitchen” (running time 10:02) and complete the guided worksheet.

  1. Chef Todd starts out by recommending what two mechanical kitchen items?
    1. ____________________
    2. ____________________

 

  1. Why is an electric mixer such a handy item to have in your kitchen? ___________________________________________________________________________________________________

 

  1. To ensure you don’t waste batter when making muffins, for example, Chef Todd recommends a __________ ___________ to scrape every little bit of the mixture out of the bowl.

 

  1. When choosing a rubber spatula, look for one with a ________ handle or tip to ensure it’s heat resistant, so it won’t melt in your pan.

 

  1. Use a small ______________ for rice and pasta and a large ______________ for pounds and pounds of potatoes.

 

  1. A _______________ is a mesh scoop used to take steamed dumplings out of water, for example.

 

  1. When whisking, try an __________________ grip to take some pressure and strain off of your elbow.

 

  1. Whisks are primarily used to do two tasks:
    1. ______________________________
    2. ______________________________

 

  1. A ___________________ is a fine mesh that helps you ____________ food items to make soups, for example.

 

  1. Little _____________ help you keep your mise en place separated and organized.

 

  1. An ____________ spatula is mostly used for baking, but is also good for ____________ mashed potatoes on a cottage pie, for example.

 

  1. A __________ ______________ is not only great for cutting dough but also great for forming ______________ or __________ into a nice plate presentation.

 

  1. A pastry bag and pastry tips can be used to pipe out the following:
    1. _________________
    2. _________________
    3. _________________
    4. _________________

 

  1. Get a ______________ _______________ to ensure that your knives stay sharp and in good shape.

 

  1. Chef Todd recommends two different items to help portion your food; they are:
    1. ___________________
    2. ___________________

 

Chef Insert Student’s Name Here Kitchen Utensils in the Professional Kitchen Informational Video

Directions: Go into your kitchen and select 3-4 smallwares and/or hand tools that you’d like to feature in your own “Chef Todd” kitchen utensils informational video. It’s okay if you select the same items Chef Todd used; sometimes home kitchens are limited, so just select whatever you have at your disposal. Once you’ve selected your items, you’ll want to create a short 5-7-minute video explaining the function and importance of each item. To help you plan and prep for your video, first complete the below video planning guide. (Note: when you submit your video, make sure to also turn in your completed video guide, so your instructor can understand your planning process.)

 

Video Planning Chart – Smallwares and Hand Tools

List each smallware/hand tool

Describe the use of each smallware/hand tool

Explain the importance of each smallware/handtool

  1. ___________________

 

  1. ___________________

 

  1. ___________________

 

  1. ___________________
  1. ____________________________________________________________
  2. ____________________________________________________________
  3. ____________________________________________________________
  4. ____________________________________________________________
  1. __________________________________________________________________
  2. __________________________________________________________________
  3. __________________________________________________________________
  4. __________________________________________________________________

Did you include or ensure that you….

Y/N

Additional Notes/Reminders for Video

  1. Selected 3-4 smallwares/hand tools to include in your video?
  2. Introduced each smallware/hand tool by name and included a brief description?
  3. Explained the importance of each smallware/hand tool?
  4. Demonstrated the use of each smallware/hand tool clearly and effectively?
  5. Explained each smallware/hand tool so that a novice could understand its purpose and importance?
  6. Kept the video to 5-7 minutes? 
  7. Had fun in your video, but still kept it professional?
  1. _________

 

  1. _________

 

 

  1. _________

 

  1. _________

 

 

  1. _________

 

 

  1. _________
  2. _________

 

 

 

Answer Key

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