1.

Identify types of tools, equipment,

and paraphernalia
2. Understand the importance of
knowing kitchen tools, equipment,
and paraphernalia.
3. Utilize appropriate kitchen tools,
equipment, and paraphernalia.
Any cook should be familiar with
the correct utensils, devices, and
equipment in the kitchen. It is
important to consider several
things and not only the price when
buying them. The job of cooking
requires specific tools, utensils,
and equipment for proper and
efficient preparation of food.
The following lists are materials of
kitchen utensils and equipment
commonly found in the kitchen.

1. Cooking Materials
2. Kitchen Tools
3. Measuring Tools
4. Equipment
1. Food steamer or steam
cooker - is a small kitchen
appliance used to cook or
prepare various foods with
steam heat.
2. Teflon - is a special coating
applied inside aluminum or
steel pots and pans. It
prevents food from sticking
to the pan
3.Pressure cooker - is an airtight
cooking device that cook food
quickly, thanks to the steam
pressure that builds up inside.
4.Wok - used in a range of
Chinese cooking techniques
including stir frying, steaming, pan
frying, deep frying, poaching,
boiling, braising, searing, stewing,
making soup, smoking and
roasting nuts.
5. Fry pan, or Skillet – is a flat-
bottomed pan used for frying,
searing, and browning foods. It is
typically 20 to 30 cm (8 to 12 in)
in diameter with relatively low
sides that flare outwards, a long
handle, and no lid.
6. Kettle - is a metal vessel, with
a flat bottom, used to heat water
on a stovetop or hob.
7. Double boiler - used
when temperature must be
kept below boiling, such as
for egg sauces, puddings,
and to keep food warm
without overcooking.
1. Can opener - used to
open food containers.
2. Strainer - used to strain or
sift dry ingredients.
3. Cutting boards - are
wooden or plastic board
where meat, fruits and
vegetables are cut.
4. Funnels - are used to fill jars,
made of various sizes of stainless
steel, aluminum or of plastic.
5. Graters - are used to grate,
shred, slice, and separate
vegetables such as carrots,
cabbage and cheese
6. Kitchen shears - are used for
opening food packages, cutting
tapes or strings or simply remove
labels or tags from items.
7. Kitchen knives - often referred
to as cook’s or chef’s tools used for
all types of kitchen tasks such as
peeling, slicing, carving and cutting.
8. Vegetable peeler - used to
scrape vegetables such as carrots
and potatoes and to peel fruits.
They are made of stainless steel
with sharp double blade that
swivels.
9. Potato masher - used for
mashing cooked potatoes,
turnips, carrots, or other soft,
cooked vegetables.
10. Rubber scrapper - a rubber
or silicone tool used to blend or
scrape the food from the bowl.
11. Serving spoons - are small,
shallow bowl on a handle used in
preparing, serving, or eating food.
12. Serving tongs - used to grab and
transfer food items, poultry or meat
portions to a serving platter, hot deep
fryer, and plate.
13. Spatula - used to level off
ingredients when measuring and to
spread frostings and sandwich fillings.
14. Spoons - are solid, slotted or
perforated which are made of stainless
steel or plastic. Used to spoon liquids
over foods and to lift foods.
15. Fork - a utensil made of metal,
whose long handle terminates in a
head that branches into several
narrow and often slightly curved
tines with which one can spear
foods either to hold them to cut with
a knife or to lift them to the mouth.
16. Plate - a broad, concave, but
mainly flat vessel on which food can
be served
17. Whisks - are used for
blending, mixing, whipping
eggs or batter and for blending
gravies, sauces, and soups

18. Wooden spoon - made of

hardwood which are used for
creaming, stirring and mixing.
1. Measuring glass - made of
transparent glass or plastic
used for measuring ingredients
2. Graduated cup are made of
stainless or plastics with
measurements (1, 3/4, 2/3, ½,
1/3, ¼, 1/8) marked on each
side.
3. Measuring spoons - consist of a
set of spoons with different sizes for
measuring small quantities of
ingredients.

4. Household scales - are used to

weigh large quantity of ingredients in
kilos, commonly in rice, flour, sugar,
legumes or vegetable and meat up to
25 pounds.
1. Refrigerators/freezers -
necessary in preventing
bacterial infections from
foods. These are isolated
box, equipped with
refrigeration unit and a
control to maintain the
proper inside temperature for
food storage.
2. Microwave oven - are
used for cooking or
heating food.
3. Oven - a chamber or
compartment used for
cooking, baking, heating,
or drying.
4. Rice cooker or rice
steamer - an automated
kitchen appliance designed to
boil or steam rice.
5. Blenders - are used to
chop, blend, mix whip, puree,
grate, and liquefy all kinds of
food.