ASSIGNMENT

IN
THC 12

SUBMITTED BY: WENDELL E. VILLAROSA

Forged knives – Is an any knife that has been forged from a single piece of metal is
referred to as a forged knife. A block of steel is hammered into shape with a strong
press to create a forged knife, which is then sharpened and honed. After that, the
handle is attached, and the blade receives one more gloss and polish.

Stamped Knives – A single sheet of steel is used to make stamped knives, which is
then carved out into the shape of a blade using a potent stamping machine, somewhat
akin to a cookie cutter. Following the addition of the handle, the knife is hardened,
sharpened, and polished to provide a fine edge and a smooth finish.

Chef’s Knife – A chef knife's curved blade allows it to bounce back and forth on a
cutting board, making it the ideal instrument for dicing and slicing numerous vegetables
at once. It can withstand more pressure during heavy-duty chopping work thanks to the
broad heel area, which is beneficial for cutting thicker or harder foods like potatoes,
onions, or parsnips.
Paring Knife – The tiny but mighty paring knife can be used for a variety of other
kitchen tasks in addition to cutting, chopping, and slicing fruits and vegetables. Paring
knives, despite their diminutive size, are capable of easily slicing through tougher foods
like potatoes while remaining maneuverable enough to handle delicate tasks like
peeling, trimming, and removing seeds from fruit and vegetables.

Bread Knife - A bread knife's large blade and razor-sharp serrated edge make it the
ideal instrument for cutting through a wide variety of breads, including crusty bread,
baguettes, bagels, and bread rolls. This is due to the chef's ability to cut through softer
textures without crushing them out of shape because to the grooved edge.
Measuring Spoons - When cooking, a measuring spoon is used to tally the amount of a
liquid or dry component. Plastic, metal, and other materials can be used to make
measuring spoons. They come in a variety of sizes, such as teaspoon and tablespoon.

Measuring Jugs - a container used for measuring liquids with lines printed on

the side showing how much it contains

Measuring Cups – A measuring cup is a kitchen tool used to measure the volume of
liquid or bulk solid cooking components like flour and sugar. Additionally, liquid
detergents, bleach, and washing powder are all measured using measuring cups.
Typically, the cup will contain a scale marked in cups and fractions of a cup, as well as
a fluid measure and the weight of a number of different dry goods.
Digital Weighing scale – a kitchen scale made for professionals. For regular cleaning,
it contains a sizable round washable stainless-steel tray. Due to its splash-proof design,
it guarantees accurate weighing even in high humidity areas. The battery-operated
digital kitchen scale is simple to use.

Oven Thermometers - a tool used to measure the oven's temperature so that the result
can be compared to the temperature selected on the oven dial. Temperatures can be
monitored using an oven thermometer to ensure that they remain stable throughout the
baking or roasting process. In order to measure the temperatures inside each type of
oven, oven thermometers are produced for both grills and kitchen ovens.
Stainless Steel Strainer – a kitchen tool that is primarily used to separate liquids from
other ingredients, but which can also occasionally be used to separate fine ingredients
from more substantial ones. The Strainer can be made out of many materials, like
metal, nylon, or cotton, and can take the form of a spoon-shaped tool or a basket-
shaped strainer. There are certain strainers with mesh screens that come in a variety of
densities, from very fine to quite coarse. While coarser strainers are frequently
employed to merely hold or collect larger food items like fried dishes that are taken from
hot oils as they cook, finer screens prevent the discharge of very small particles.

Double Mesh Strainer - This Round Double Mesh Strainer/Sifter is used for sifting,
draining, straining, and sieving foods and ingredients before cooking and baking.

Fine Mesh Strainer – When a velvety texture is desired, liquids are strained through a
chinois, a fine mesh strainer. Although they are frequently pricey, these are essential for
any serious home chef. Some even include a pestle to aid in crushing every last bit of
food (but you could always use the back of a ladle).
China Cap Strainer – A metal food strainer with a cone-shaped design is known as a
China Cap Strainer or Chinois. For straining stocks, sauces, soups, and other dishes
where a silky consistency is needed, these frequently contain a thin metal mesh.

Blanching Basket – for boiling or reheating spaghetti and noodles, or for blanching
vegetables. Produced with fine mesh to hold pasta and tiny vegetable fragments. Like
our other wire products, these frames are robust and hand welding ensures long life.
Stock Pot – The Stockpot is a large, deep pot with a flat bottom. It is used to cook liquid
foods that do not need to be extremely close to the heat source. Stockpots let you sauté
or brown, and then add liquids when making stocks, soups, or stews. Their tall profiles
are great for keeping pasta submerged during boiling. This particular pot comes in a
variety of sizes and it's smart to keep in mind that having multiple sizes comes in handy
when one has to cook for either a small or large group.

Fry Pan/ Skillet - The fry pan or skillet is an essential kitchen workhorse and may be
one of the most versatile pieces of cookware you'll ever own. Flipping omelets, stir-
frying, and even searing proteins is easy with the right fry pan. These pans are
designed with a flat bottom and curved sides, making them a perfect choice for turning
foods over or simmering with oils. 
Cast Iron Skillet – Another form of skillets is Cast Iron Skillets. Cast Iron Skillets are
similar to fry pans; however, the main difference is the care and the material they are
made out of. Seeing as these skillets are made of cast iron they can be pretty heavy. 

Sauté Pan - The Sauté Pan is meant for sautéing, which translates into being able to fry
food while moving it around quickly in the pan, all while covered with a lid. Sauté pans
are similar to fry pans when it comes to the design, they too have a flat bottom, however
the main difference between fry and sauté pans is that instead of having rounded sides,

Sauce Pan - The Sauce Pan has a rounded bottom and tall, straight sides. This means
that they are a very versatile cookware choice, and can be used when making all kinds
of sauces and soups. These pans can be used with or without a lid to control
evaporation, which is why sauce pans are a go-to in any kitchen. A sauce pan is also
ideal for many other uses - from reheating leftovers and preparing grains, to boiling
eggs or noodles.
Fish Turner - While this handy tool is advertised as a fish turner, it can be used for
anything. The wider base of this tool makes it easy to flip burgers, fish, over-easy eggs,
and even pancakes. The thin, beveled edge makes it easy to slide beneath the foods
you are flipping, and the slots allow any grease to drain.

Peeler – When you’re setting up your kitchen with the basics, you want to make sure
you have a good, sharp peeler to remove the peels of vegetables, shave off cheese, or
make veggie ribbons.

Whisk – While forks and chopsticks can be handy, a whisk is quicker and more efficient
for emulsifying ingredients like vinegars and oils. We
make vinaigrettes and marinades to season up salads and everything else almost
nightly, so a whisk comes in very handy!
Tongs – Tongs are like your extended hands and are super useful in the kitchen! Not
only are they used to flip big pieces of food, but they also help move ingredients around
in a frying pan or on a sheet pan without the risk of burns.

Wooden spoons – Wooden spoons are not abrasive on your cooking surfaces and
they’ll last forever. Just don’t put them in the dishwasher! Choose a set that has a
variety of wooden spoons, like this 6-piece set, so that you can use it for different kinds
of cooking.
TYPES
OF
KNIVES
 TYPES
OF
MEASURING
TOOLS
 TYPES
OF
STRAINERS
 TYPES
OF
COOKWARES
 TYPES
OF
COOKING
UTENSILS