CHAPTER 5

THE BASIC COOKING TOOLS AND EQUIPMENT

ACTIVITIES:
PERFORMANCE TASK!
#5

GUEST WHAT???
Give the name of the tools and equipment and their
uses.
NAME USES
a wooden, metal or
plastic hammer like
device used to crack
MALLET ice or flatted meat and
poultry

a cone-shaped strainer
used to remove liquids
CHINA CUP such as soups and
stocks

used to thinly strip off

the colored part of
ZESTER citrus peels.

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 CHAPTER 5
THE BASIC COOKING TOOLS AND EQUIPMENT

a tall, cylindrical
stainless-steel
BAINE MARIE container that is used
to keep food warm in a
water bath.

a huge, cylindrical,
deep, straight-sided pot
STOCK POT for simmering a lot of
liquid and making
stocks.

a handle-equipped
stainless-steel rod for
ROTISSIERE broiling meat and
poultry

used for low-heat

cooking to avoid
burning
DOUBLE BOILER

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 CHAPTER 5
THE BASIC COOKING TOOLS AND EQUIPMENT

is a food preparation
tool used to crush soft
foods for meals like
MASHER apple sauce, refried
beans, or mashed
potatoes. used to
mash vegetables such
as potatoes.

Fruit and vegetable

balls can be carved out
BALL CUTTER with a half-sphere,
cup-shaped tool.

a medium-sized, deep
skillet with a long
SAUCE PAN handle and a
somewhat concave
bottom

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