MANZANILLO, JUSTINE V.

NCM 105 LEC

BSN 2 CODE 5258

EQUIPMENT DEFINITION/DESCRIPTION
TEA KETTLE

A tea kettle is solely used to boil water. They are designed

in such a way that they reach boiling point fast so you can
prepare your tea in no time.

SAUCEPAN The saucepan is a large, deep cooktop pan with a handle

and, in most cases, a tight-fitting lid. You could use a pot
to cook the sauce, or you could use it to cook the pasta
from the box of macaroni & cheese.

FRYING PAN A shallow pan with a long handle, used for cooking food
in hot fat or oil.

COLANDER A perforated bowl used to strain off liquid from food,

especially after cooking.

STRAINER A device having holes punched in it or made of crossed

wires for separating solid matter from a liquid:

CHOPPING BOARD A cutting board (or chopping board) is a durable board on

which to place material for cutting.

UTILITY PLATES It is used to hold foods and is used also to place or drain
other kitchen materials like spoon, cup, bowls and plates.

BOWLS A bowl is a round container with a wide uncovered top. It

is use for serving or eating food from, or in cooking.
MANZANILLO, JUSTINE V. NCM 105 LEC
BSN 2 CODE 5258
BASIN Use to wash used materials in the kitchen and also used
to hold equipment.

DRAIN BOARD A drain board is a kitchen accessory that is used to dry

dishes. It is specially designed so that the water that drips
from dishes will run into the sink.

BASTING SPOON The basting spoon is a spoon specially designed to pour

and redistribute the cooking liquid over the meat.

TURNER A turner (or flipper) is a cooking utensil expressly for

flipping food items.

SOUP LADLE Soup ladle is different from the other types of ladles. As
the name suggests, it is purposely designed for serving
soups, gravies, sauces, and other kinds of liquids.

WOODEN SPOON A wooden spoon is a kitchen utensil that has a long, thin
handle and a round or oval-shaped head. It is used for
stirring and serving food.

PAIR OF TONGS They are a type of kitchen equipment used to lift and grip
different kinds of hot and cold ingredients.

RUBBER SCRAPER Rubber scrapers allow you to gather every bit of dough
from a board or batter from a bowl, helping make sure
none of the goodness goes to waste.
MANZANILLO, JUSTINE V. NCM 105 LEC
BSN 2 CODE 5258
KITCHEN KNIFE With its broad and sharp blade, it is a multi-purpose knife
used for a variety of kitchen tasks.

PARING KNIFE The paring knife is a small, short-bladed knife, used for
intricate cutting, peeling, mincing and dicing. The blades
are simple, sharp and precise. Ideal for: Peeling and
cutting small fruit and vegetables.

BOWLER Use to rinse vegetables and fruits and can also use in
draining hot pasta.

PEELER A peeler removes the peel or skin from fruits and

vegetables. Most often, peelers have a steel blade
attached to a handle made of steel, metal, rubber or
plastic.

CAN OPENER A can opener (also known as a tin opener) is a device

used to open steel (not tin) cans.

LIQUID MEASURING CUP Liquid measuring cups are designed to measure liquids
like water, cooking oil, and yogurt.

DRY MEASURING CUP Dry measuring cups are designed to measure dry
ingredients like flour, nuts, and berries

MEASURING SPOON Measuring spoons are used for measuring small, exact
amounts of ingredients. Measuring spoons accurately
measure spices and other dry ingredients such as baking
powder and even small amounts of flour. Liquid
ingredients, such as honey, milk, or tomato paste, are
also measured in measuring spoons.
MANZANILLO, JUSTINE V. NCM 105 LEC
BSN 2 CODE 5258