Powerpoint Presentation of Materials of Kitchen Tools and Utensils

9. MATERIALS OF KITCHEN UTENSILS
AND EQUIPMENT COMMONLY
FOUND IN THE
KITCHEN.

10. A cook should be
familiar with the
correct utensils,
devices and equipment
in the kitchen.
Job of cooking
requires specific tools ,
utensils and equipment
for proper and

11. 1. ALUMINUM
• Best for all around use
Most popular,
attractive and
lightweight and less
expensive.
It gives heat
distribution no matter
what heat temperature
.
• It turns dark when used
with alkalis.
• it is commonly found in

12. 2. STAINLESS STEEL
• It is the most
popular use d for
tools and
equipment, but it
is more
expensive.
• Easier to clean
and shine.
• It maybe bought
in many gauges,

13. 3. GLASS
*good for
baking but not
practical on
top surface
cooking.

14. 4. CAST IRON
It is sturdy,
but must be
kept seasoned
to avoid rust.

15. CERAMIC AND HEAT-PROOF GLASS
used especially
for baking dishes
, casseroles or
measuring cups.
• It conduct heat
slowly and evenly.
• Many of these
baking dishes are
decorated and can
go from stove or

16. TEFLON
• Is a special coating
applied to the
inside of some
aluminum or steel
pots and pans.
• *it is easier to
wash and clean ,
however, take care
not to scratch the
Teflon clothing
with sharp

17. PLASTIC AND HARD
RUBBER
*used for cutting and
chopping boards,
table tops, bowls ,
rays and etc.
*less dull to knives
than metal and more
sanitary then wood.
* Plastics are greatly
durable and cheap
but may not last
long.

20. COOKING UTENSILS
LIST THAT EVERY
KITCHEN NEEDS .

22. BASTER
Is handy for
retuning some of the
meat or poultry
juices from the pan ,
back to the food. Its
brushes can be used
for the same
purpose, but they
are also convenient
for buttering the
tops of breads and
baked goods after

23. CANS, BOTTLES , CARTOONS
OPENER.
It is used to open a
food tin preferably
with a smooth
operation , and
comfortable grip
and turning knob.

24. COLANDERS
-Are also called
vegetable
strainer .
- Clean vegetables
- Strain pastas or
tin contents

25. CUTTING BOARDS
-is a wooden or
plastic board
where meats
and vegetables
can be cut.

26. DREDGERS
It is used to shake
flour, salt and
pepper on meat,
poultry, and fish.

27. DOUBLE BOILER
used when
temperatures must
be kept below
boiling, such as for
egg sauces,
puddings, and to
keep foods warm
without overcooking.

28. EMERY BOARDS/SHARPENING
STEEL
It is used to
sharpen long
knives.

29. FLIPPER
It is used for
turning
hamburgers and
other food
items.

30. FUNNELS
It is used to fill
jars, made of
various sizes of
stainless steel ,
aluminum, or of
plastic.

31. GARLIC PRESS
It is specifically
designed for the
purpose of pulping
garlic for cooking.

32. GRATERS
It is used to
grate, shred ,
slice and
separate foods
such as carrots,
cabbage and
cheese.

33. HANDY POULTRY AND ROASTING
TOOLS
Makes it easier
to lift a hot
roasted turkey
from the
roaster to the
serving platter,
without it
falling apart.

34. KITCHEN KNIVES
Often
referred to as
cook’s or chef’s
tools, knives
are a must for
all types of
kitchen tasks,
from peeling an
onion and
slicing carrots,

35. 7. KITCHEN SHEARS
Are practical for
opening food
packages, cutting
tape or string to
package foods or
simply remove
labels or tags from
items.

36. Are among the most
important items
found in any
kitchen, since
consistently good
cooking depends
upon accurate
measurements.
MEASURING CUPS, SPOONS

37. Scales are used to weigh
materials of bigger
volumes. It must be
handled carefully.

38. Commonly used measuring tools in
home or commercial kitchens:
Measuring cup for dry it can only be used for
cold ingredients.
Measuring cup for liquid ingredients- made up
of heat-proof glass and transparent so that
liquid can be seen.
Portion Scales-used to weigh serving portions
from one ounce to one pound.

39. Scoops and Dippers- used to measure serving
of soft foods, such as fillings, ice cream and
mashed potato.
Household Scales-used to weigh large quantity
of ingredients in kilos , commonly in rice,
flour , sugar, legumes or vegetables and meat
up to 25 pounds.

40. PASTA SPOON OR SERVER
Is used to transfer a
little or much
cooked pasta to a
waiting plate,
without mess. It is
best used to long
noodles, you can
use a large slotted
serving spoon for
short pastas.

41. POTATO MASHER
Used for mashing
cooked potatoes ,
turnips, carrots or
other soft cooked
vegetables.

42. ROTARY EGG BEATER
Used for beating small
amount of eggs and
batter. It should be
made up of
stainless steel, and
gear driven for ease
in rotating.

43. SCRAPER
It is a rubber
silicone tools to
blend or scrape the
food from the bowl;
metal, silicone or
plastic egg turners
or flippers.

44. SEAFOOD SERVING TOOLS
It make the task of
cleaning seafood
and removing the
shell much easier.

45. SERVING SPOONS
A utensil consisting
of a small, shallow
bowl on a handle,
used in preparing ,
serving or eating
food.

46. SERVING TONGS
It enables you to more
easily grab and
transfer larger food
items, poultry or
meat portions to a
serving platter.

47. LADLE
Used for serving
soup or stews , but
can also be used for
gravy, dessert
sauces or other
foods. It also works
to remove or skim
off fat from soups
and stews.

48. KINDS OF
KNIVEs

49. BUTCHER KNIVES
Used to section raw
meat, poultry, and
fish. It can be used
as a cleaver to
separate small
joints or to cut
bones.

50. FRENCH KNIFE
Used to chop, dice, or
mince food.

51. ROAST BEEF SLICER
Used to slice roasts,
ham , and thick,
solid cuts of meats.

52. BONING KNIFE
Used to fillet fish and
to remove raw meat
from the bone.

53. FRUIT AND SALAD KNIFE
Used to prepare
salad greens,
vegetables and
fruits.

54. SPATULA
Used to level off
ingredients
when
measuring and
to spread
frostings and
sandwich
fillings.

55. CITRUS KNIFE
Used to section
citrus fruits.
The blade has
two-sided,
serrated edge

56. PARING KNIFE
Used to core, peel,
and section fruits
and vegetables.
Blades are short,
concave with hollow
ground.

57. SPOONS
Solid, slotted or
perforated. It is
made of stainless
steel or plastic, the
solid ones are used
to spoon liquids
over foods and to lift
foods, including the
liquid out of the pot.

58. TEMPERATURE SCALES
Used to measure heat
intensity. Other small
thermometers are
hanged or or stand iin
ovens or refrigerators to
check the accuracy of
the equipment’s
thermostat.

59. TWO-TINE FORK
Used to hold meats
while slicing, and
to turn solid pieces
of meat while
browning or
cooking . Made of
stainless steel with
heat-proof handle.

60. VEGETABLE PEELER
Used to scrape
vegetables. The
best ones are
made of stainless
steel with sharp
double blade that
swivels.

61. WHISKS FOR BLENDING , MIXING
Used for whipping
eggs or batter, and
for blending
gravies, sauces, and
soups.

62. WOODEN SPOON
Are useful for
creaming,
stirring and
mixing. They
should be made
of hard wood.