Kitchen Tools and Equipment

9. Materials of Kitchen
utensil and Equipment
Commonly Found in the
Kitchen

10. should be
A cook
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.
• Since it is a soft metal, the
lighter gauges will dent and
scratch easily, making the utensil
unusable.

12. • It is the most popular
used for tools and
equipment, but it is more
expensive.
• Easier to clean and shine.
• It maybe bought in
many gauges, from light to
heavy.
Stainless Steel

13. is used for salad
making and dessert
but not practical for
top or surface
cooking. Great care
is needed to ensure
for long shelf life.
GLASS

14. CAST IRON
• Is durable but must be
kept oiled to avoid
rusting.
• Salad oil with no salt or
shortening can be
rubbed inside and out
and dried.

15. DOUBLE BOILER
is used when
temperature must be
kept below boiling,
such as for egg sauces,
puddings, and to keep
food warm without
overcooking.

16. TEFLON
• Is a special coating applied
inside aluminum or steel
pots and pans. It prevents
food from sticking to the
pan.
• Use wooden or plastic
spatula to turn or mix food
inside.

17. PLASTICANDHARDRUBBE
R
*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.

18. Kitchen Tools

19. Cans, bottles, cartoons opener
is used to open a
food container
easily, and
comfortably grip
and turn knob.

20. COLANDERS
Also called a vegetable
strainer are essential for
various tasks from
cleaning vegetables to
straining pasta or
contents.

21. Plastic and Hard Rubber

22. CUTTINGBOARDS
• Are wooden or
plastic board where
meat, fruits and
vegetables can be
cut.

23. Funnels
• are used to fill jars,
made of various
sizes of stainless
steel, aluminum, or
of plastic.

24. Garlic Press
is a kitchen tool
which is specifically
designed for the
purpose of pulping
garlic.

25. Graters
are used to grate,
shred, slice and
separate foods such
as carrots, cabbage
and cheese.

26. KITCHEN SHEARS
They are practical for
opening food packages,
cutting tape or string or
simply removing labels or
tags from items. Other
cutting tools such as box
cutters are also handy for
opening packages.

27. used for mashing
cooked potatoes,
turnips, carrots or
other soft cooked
vegetables.
Potato Masher

28. Rotary Egg Beater
• Used for beating
small amount of
eggs or batter.
• The beaters
should be made
of stainless steel.

29. Scraper
a rubber or silicone
tool to blend or
scrape the food from
the bowl, metal,
silicone or plastic egg
turners or flippers

30. Serving Spoons
utensils consisting of
a small, shallow bowl
on a handle used in
preparing, serving, or
eating food.

31. Serving tongs
enable you to grab easily and
transfer larger food items,
poultry or meat portions to a
serving platter, hot deep fryer,
and plate. It gives you a better
grip especially when used with
a deep fryer, a large stock pot
or at the barbecue.

32. K
I
T
C
H
E
NK
N
I
V
E
S
Often
referred to as
cook’s or chef’s
tools, knives
are a must for
all types of
kitchen tasks,
from peeling an
onion
slicing
and
carrots,

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

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

35. 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.

36. 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.

37. 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.

38. P
O
T
A
T
OM
A
S
H
E
R
Used for mashing
potatoes ,
carrots or
cooked
turnips,
other soft cooked
vegetables.

39. R
O
T
A
R
YE
G
GB
E
A
T
E
R
Used for beating small
amount of eggs and
batter. It should be
made up of stainless
steel, and gear driven
for ease in rotating.

40. S
C
R
A
P
E
R
It is a rubber silicone
tools to blend or
scrape the food from
the bowl; metal,
silicone or plastic egg
turners or flippers.

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

42. S
E
R
V
I
N
GS
P
O
O
N
S
A utensil consisting of
a small, shallow bowl
on a handle, used in
preparing , serving or
eating food.

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

44. KINDSO
F
KNIVEs

45. 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.

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

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

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

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

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

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

52. P
A
R
I
N
GK
N
I
F
E
Used to core, peel,
and section fruits and
vegetables.
are short,
Blades
concave
with hollow ground.

53. T
E
M
P
E
R
A
T
U
R
E
S
C
A
L
E
S
Used to measure heat
intensity. Other small
thermometers are
hanged or or stand iin
ovens or refrigerators to
accuracy of
equipment’s
check the
the
thermostat.

54. TWO-TINEF
O
R
K
Used to hold meats
while slicing, and
to turn solid pieces
browning
of meat while
or
cooking . Made of
stainless steel with
heat-proof handle.

55. V
E
G
E
T
A
B
L
E
P
E
E
L
E
R
Used to scrape
vegetables. The best
ones are made of
with
blade
stainless steel
sharp double
that swivels.

56. Used for whipping
eggs or batter,
and for blending
gravies, sauces,
and soups.
Whisks

57. W
O
O
D
E
NS
P
O
O
N
Are useful for
creaming,
and mixing.
stirring
They
should be made of
hard wood.