TECHNOLOGY AND

LIVELIHOOD
EDUCATION
 CLEANING AND
MAINTAINING KITCHEN
TOOLS AND EQUIPMENT
ACTIVITY1: JUMBLED WORDS
Direction: Below are jumbled letters. Write the correct spelling
opposite the scrambled letters. Write your answer on the space
provided.
1. AINSZTEI

2. PENMEQUTI

3. NGILCAEN

4. CNKTIEH

5. LCEHIMAC

6.RAGEGAB

7. AGEROTS
KITCHEN UTENSILS
- small handheld tool used for

food preparation
KITCHEN EQUIPMENT
- refer to a small electrical
appliance, such as a mixer, or a
large, expensive, power operated
appliance such a range or a
refrigerator
 MOST COMMON
KITCHEN TOOLS AND
EQUIPMENTS USED IN
THE KITCHEN
TOOLS/ EQUIPMENT DESCRIPTION

Aluminum
-is mostly used in the kitchen and most popular
because it is lightweight, attractive and less
expensive. It requires care to keep it shiny and
clean. It also gives even heat distribution no
matter what heat temperature you have.

Stainless Steel
-is the most popular material used for tools and
equipment, but it is more expensive. It is easier to
clean and shine and will not wear out easily.
Choose those with copper, aluminum or laminated
steel bottoms to spread heat and keep the pot
from getting heat dark spots.
TOOLS/ EQUIPMENT DESCRIPTION
Glass
-is use for salad making and dessert but
not practical for top or surface cooking.
Great care is needed to ensure for long
shelf life

HOW TO TAKE GOOD CARE OF GLASS?

1. To remove stain, use 2 tablespoon of

liquid bleach per cup of water when
soaking and cleaning.

2. Use baking soda to remove grease crust

and boiled vinegar as final rinse.

3. Use nylon scrub.

TOOLS/ EQUIPMENT DESCRIPTION

Cast Iron
- is durable but must be kept
oiled to avoid rusting.

Double boiler
- is used when temperature must
be kept below boiling
TOOLS/EQUIPMENT DESCRIPTION

Teflon
-is a special coating applied inside
aluminum or steel pots and pans. It
prevents food from sticking to the
pan.
CARE OF THE COOKING WARE
After using any cook ware, they must be allowed to
cool before washing and soaking to prevent accidental
burns from handling and to prevent damage. They should
be free from grease, foods etc. by washing them using
warm soapy water and rubbing them with steal wool
cleaner and rinse them thoroughly with warm water.
Drying them using cloth after washing may preserve its
appearance.
EXAMPLE OF
KITCHEN
UTENSILS AND
IT’S USES
KITCHEN UTENSILS DESCRIPTION

Can opener
-is used to open a food containers.

Colanders
-also called a vegetable strainer which are
essential for various tasks from cleaning
vegetables to straining pasta or contents.
KITCHEN UTENSILS DESCRIPTION

Cutting boards
-are wooden or plastic board where
meat, fruits and vegetables are cut.
YELLOW CHOPPING BOARD – raw poultry

GREEN CHOOPING BOARD – fruits and vegetables

RED CHOPPING BOARD – raw meat

BLUE CHOPPING BOARD – cooked food

WHITE CHOPPING BOARD – dairy products

BROWN CHOPPING BOARD – fish and seafoods

KITCHEN UTENSILS DESCRIPTION

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

Graters
-are used to grate, shred, slice and
separate foods such as carrots, cabbage
and cheese.
KITCHEN UTENSILS DESCRIPTION

Kitchen shears
-they are practical for opening food
packages, cutting tape or string or simply
remove labels or tags from items. Other
cutting tools such as box cutters are also
handy for opening packages

Scraper
- a rubber or silicone tool used to blend or
scrape the food from the bowl.
KITCHEN UTENSILS DESCRITION

Serving tongs
-used to grab and transfer 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.

Spatula
– is used to level off ingredients when
measuring and to spread frostings and
sandwich fillings.
KITCHEN UTENSILS DESCRIPTION
Whisks
-It is used for blending, mixing, whipping eggs or
batter, and for blending gravies, sauces, and soups.
The beaters are made of looped, steel piano wires
which are twisted together to form the handle.

Temperature scales
– are used to measure heat intensity. Different
thermometers are used for different purposes in food
preparation – for meat, candy or deep-fat frying and
other small thermometers are hanged or stand in
ovens or refrigerators to check the accuracy of the
equipment’s thermostat.
KITCHEN UTENSILS DESCRIPTION

Measuring cup for liquid ingredients

– are commonly made up of heat-proof glass and
transparent so that liquid can be seen.

Measuring Spoons
-come in variety of sizes, shapes, materials and
colors. These are used to measure smaller
quantities of ingredients called for in the recipe
like: 1 tablespoon of butter or 1⁄4 teaspoon of
salt.
KITCHEN UTENSILS DESCRIPTION

French knife
– or commonly called as chief’s knife is
used to chop, dice, or mince food. Heavy
knives have a saber or flat grind.

Kitchen knives
-often referred to as cook's or chef's tools,
used for all types of kitchen tasks such as
peeling an onion, slicing carrots, carving a
roast or turkey, etc.
KITCHEN UTENSILS DESCRIPTION

Vegetable peeler
-is used to scrape vegetables, such
as carrots and potatoes, and to peel
fruits. The best ones are made of
stainless steel with sharp double
blade that swivels.
EXAMPLES
OF KITCHEN
EQUIPMENTS
AND IT’S USES
KITCHEN EQUIPMENT DESCRIPTION
Refrigerators/freezers
-are necessary in preventing bacterial
infections from foods. Most refrigerators
have special compartment for meat, fruits
and vegetables to keep the moisture
content of each type of food. Butter
compartment holds butter separately to
prevent food odors from spoiling its flavor.

Oven
- a chamber or compartment used for
cooking, baking, heating, or drying.
KITCHEN EQUIPMENT DESCIPTION

Microwave ovens
-used for cooking or heating food.

Blenders
-are used to chop, blend, mix, whip, puree, grate,
and liquefy all kinds of food. A blender is a very
useful appliance. They vary in the amount of power
(voltage/wattage).
KITCHEN EQUIPMENT DESCRIPTION

Food steamer or steam

cooker
-is a small kitchen appliance used to
cook or prepare various foods with
steam heat by means of holding the
food in a closed vessel reducing
steam escape.
CARE OF KITCHEN TOOLS AND EQUIPMENT
Any kitchen tools and equipment will last long if given
proper way. The stove, sink, and cabinets should be cleaned
and sanitized regularly. The garbage should be kept cleaned
and emptied often. Small tools and equipment such as
paring and butcher knives, kettles, pots and other tools
should receive regular care by cleaning and sanitizing them
after using. Warm water will facilitate removing of grease.
The use of vinegar is very good disinfectant and stain/grease
remover. Be sure to air dry them before storing because
moist utensils will attract cockroaches and wet shelves can
develop disagreeable odor.
ACTIVITY 2:
List down kitchen tools and equipment mostly
used in your house. Write down the proper way
to maintain its usage.

TOOLS AND EQUIPMENT PROPER MAINTENANCE

1.

2.

3.

4.

5.