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 |
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Task Description |
Standards |
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In this activity, students will
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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. |
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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. |
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Content Understandings |
Extending Understandings |
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Upon successful completion of these tasks, students will demonstrate the ability to:
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To move students towards deeper understanding, they should be given opportunities to:
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Support Strategies |
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If students are struggling to access this task, additional supports and strategies could be employed as students are engaging with the task.
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:
- 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.
- 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.
- 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.
- 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 |
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Planning 10 possible points |
0 1 2 3 |
4 5 6 7 |
8 9 10 |
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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 |
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Presentation 15 possible points |
0 1 2 3 4 5 |
6 7 8 9 10 |
11 12 13 14 15 |
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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.
- Chef Todd starts out by recommending what two mechanical kitchen items?
- ____________________
- ____________________
- Why is an electric mixer such a handy item to have in your kitchen? ___________________________________________________________________________________________________
- 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.
- 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.
- Use a small ______________ for rice and pasta and a large ______________ for pounds and pounds of potatoes.
- A _______________ is a mesh scoop used to take steamed dumplings out of water, for example.
- When whisking, try an __________________ grip to take some pressure and strain off of your elbow.
- Whisks are primarily used to do two tasks:
- ______________________________
- ______________________________
- A ___________________ is a fine mesh that helps you ____________ food items to make soups, for example.
- Little _____________ help you keep your mise en place separated and organized.
- An ____________ spatula is mostly used for baking, but is also good for ____________ mashed potatoes on a cottage pie, for example.
- A __________ ______________ is not only great for cutting dough but also great for forming ______________ or __________ into a nice plate presentation.
- A pastry bag and pastry tips can be used to pipe out the following:
- _________________
- _________________
- _________________
- _________________
- Get a ______________ _______________ to ensure that your knives stay sharp and in good shape.
- Chef Todd recommends two different items to help portion your food; they are:
- ___________________
- ___________________
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 |
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List each smallware/hand tool |
Describe the use of each smallware/hand tool |
Explain the importance of each smallware/handtool |
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Did you include or ensure that you…. |
Y/N |
Additional Notes/Reminders for Video |
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