CERTIFICATE IN

CULINARY ARTS
CHAPTER 1 & 2
IDENTIFYING TOOLS, UTENSILS
AND EQUIPMENT

PREPARED BY:

PN. AFIQAH JAMALUDIN /

EN. MOHD NORAHMAN SHAH MOHD SALLEH
KOLEJ KOMUNITI BEAUFORT
CHAPTER 1 & 2 : UNDERSTANDING BUTCHER KITCHEN TOOLS & UTENSILS
INTRODUCTION

WHY KITCHEN TOOLS AND UTENSILS ARE SO IMPORTANT?

All kitchen staff should be familiar with the

different types of hand tools and small equipment
used in their respective work area.

Kitchen staff should also be able to:

• Properly handle them while cooking;

• Should be of good quality;
• Stand long enough;
• Safe to use;
• Know how to use
• Know the purpose of each such tools and
equipment.

There are many types of hand tools and small

utensils used in the butcher kitchen.
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CHAPTER 1 & 2 : UNDERSTANDING BUTCHER KITCHEN TOOLS & UTENSILS
INTRODUCTION

WHY KITCHEN TOOLS AND UTENSILS ARE SO IMPORTANT?

Equipment on the other hand helps the kitchen staff or chefs in

different day to day activities like:

• Measure;
• Prepare;
• Cook;
• Serve food.

It is very important to know what they are called, where they are
stored or kept in the kitchen, and how to properly use and clean
them.

The chef or sous chef should choose this equipment carefully and
inspect them to ensure the proper usage, cleaning, storage and
maintenance is done on regular basis.

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CHAPTER 1 & 2 : UNDERSTANDING BUTCHER KITCHEN TOOLS & UTENSILS
KITCHEN UTENSIL

BUTCHER’S KITCHEN UTENSIL

Kitchen Utensil

• A kitchen utensil is a small hand held tool

used for food preparation.
• Common kitchen tasks include cutting food
items to size, heating food on an open fire or
on a stove, baking, grinding, mixing,
blending, and measuring; different utensils
are made for each task.

There are a variety of simple kitchen

utensils we all require in our kitchen.

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CHAPTER 1 & 2 : UNDERSTANDING BUTCHER KITCHEN TOOLS & UTENSILS
KITCHEN UTENSIL

BUTCHER’S KITCHEN UTENSIL

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CHAPTER 1 & 2 : UNDERSTANDING BUTCHER KITCHEN TOOLS & UTENSILS
KITCHEN UTENSIL

BUTCHER’S KITCHEN UTENSIL

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CHAPTER 1 & 2 : UNDERSTANDING BUTCHER KITCHEN TOOLS & UTENSILS
KITCHEN UTENSIL

BUTCHER’S KITCHEN UTENSIL

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CHAPTER 1 & 2 : UNDERSTANDING BUTCHER KITCHEN TOOLS & UTENSILS
KITCHEN UTENSIL

BUTCHER’S KITCHEN UTENSIL

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CHAPTER 1 & 2 : UNDERSTANDING BUTCHER KITCHEN TOOLS & UTENSILS
KITCHEN UTENSIL

BUTCHER’S KITCHEN UTENSIL

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CHAPTER 1 & 2 : UNDERSTANDING BUTCHER KITCHEN TOOLS & UTENSILS
CHOPPING BOARD COLOR CODES

GET TO KNOW YOUR CHOPPING BOARD WITH COLOR CODES

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CHAPTER 1 & 2 : UNDERSTANDING BUTCHER KITCHEN TOOLS & UTENSILS
CHOPPING BOARD COLOR CODES

GET TO KNOW YOUR CHOPPING BOARD WITH COLOR CODES

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CHAPTER 1 & 2 : UNDERSTANDING BUTCHER KITCHEN TOOLS & UTENSILS
KITCHEN EQUIPMENT

WHY KITCHEN EQUIPMENT IS IMPORTANT?

Kitchen equipment is placed in the kitchen or the

means used for cooking equipment, tools,
collectively.

kitchen equipment typically includes:

• cooking heating equipment,

• Processing class equipment, disinfection and
cleaning
• Processing equipment, room temperature and
cryogenic storage equipment.
• Kitchen equipment typically used include:
ventilation equipment such as exhaust system,
exhaust hood, duct, air handling, wastewater
treatment exhaust fume purification, grease
traps, etc.
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CHAPTER 1 & 2 : UNDERSTANDING BUTCHER KITCHEN TOOLS & UTENSILS
KITCHEN EQUIPMENT

Division catering kitchen functional areas:

• Inter-library staple food,
• Non-staple food,
• Dry goods library,
• Marinated, pasta, tapas, between cold dishes
• Vegetables early processing room, between meat, fish processing,
among garbage, inter-cut with,
• Playing Dutch area, cooking area, cooking area, catering area, sell,
pantry area, dining area.
A hot kitchen area:
• Gas stove fried,
• Steamed rice cabinet,
• Soup oven,
• Earthen pot stoves,
• Steam cabinets, stove, microwave,
• Oven
• Storage devices: it is divided into food storage section, flat shelves,
rice cabinets
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CHAPTER 1 & 2 : UNDERSTANDING BUTCHER KITCHEN TOOLS & UTENSILS
KITCHEN EQUIPMENT

Washing disinfection equipment:

• Hot and cold water supply system,

• Drainage equipment, washing pots,
• Dishwasher, cabinets and other high-temperature sterilization,
• After washing operations generated in the kitchen garbage disposal
equipment, food waste crushing and other equipment;

Conditioning equipment:
• Mainly conditioning countertops, sorting, vegetable,
• Ingredient, modulation tools and utensils;

Food machinery:
• Mainly dough mixer, mixer, slicer, egg beater,

Refrigeration equipment:
• Cold drink machine, ice machine, freezer, refrigerator, refrigerator,
etc;
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CHAPTER 1 & 2 : UNDERSTANDING BUTCHER KITCHEN TOOLS & UTENSILS

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