a.

      Choosing Tools Utensils and Equipment

b.      Materials Used for Cookware

c.       Different kinds of Cookware

d.      Tools and Utensils

e.      Electrical Appliances

1.      Materials used in construction

2.      Intended purposes of the utensils design

3.      Shape of the cooking surface and handle

4.      Flexibility of use

1. Stainless steel is an alloy of iron and chromium and sometimes other elements that
are resistant to rust.

2.Aluminum cookware is commonly available in sheet, cast or anodized forms. Sheet

aluminum is commonly used for baking sheets, pie plates and cake or muffin pans

3. Cast iron is an iron or an alloy of iron that has been heated until it liquefies and the
poured into a mold. Enamel cast iron cookware reduces excessive evaporation and
scorching.

4. Teflon or polytetrafluoroethylene (PTFE) non-stick cookware are made by coating

steel or aluminum pots and pans with polytetrafluoroethylene (PTFE), a synthetic
polymer if the chemical compound tetrafluoroethylene. The PFTE casting is designed to
keep food from sticking to the surface of cookware. Teflon is a brand name of PFTE
manufactured by Du Pont, and American chemical company.

5. Copper pots and pans are formed from thick copper sheets with an inner layer of tin,
which prevents the copper from reacting with acidic foods.

 
6. Glass, Ceramic and Stone

            Borosilicate glass, a type of glass known for being thermal shack resistant, can
be used for cooking in the oven. However, it cannot be used on the stovetop.

             There are two types of ceramic cookware; glazed and unglazed.

The Glazed ceramics are non-stick, while Unglazed ceramics retain water during
cooking adding moisture to food. Cookware made from natural stone or a stone-like
substance can be used for cooking in the oven.

7. Plastics, Silicone and Hard Rubber

            Plastic, Silicone and hard rubber are common materials for cooking utensils
such as spoons, spatulas, ladles and others.

.B Wood

Wood is also a common material for making kitchen utensils such as spoons,
bowls and cutting boards

C. Cookware

1. Pot

A pot is a round and deep container with one or two handles, and after a lid. It is usually
made of metal or earthenware, and is used for cooking as well as serving food.

2. Saucepan

A saucepan is a round pot with a flat bottom and straight sides, although some
saucepan types have flared sides, it also has a long handle and comes with a lid. A
saucepan is typically used for making sauces and soups.

3. Frying pan or Skillet

A frying pan or skillet is a round, flat-bottomed pan with a long handle. It is usually made
of stainless steel with a copper or aluminum core, or an aluminum treated with a non-
stick coating. It is used for frying or sautéing vegetables, meats and fish.
4. Sauté Pan

A sauté pan is similar to a frying pan, with a round shape, flat bottom, and long handle.
However, its sides are higher and straighter than those of the frying pan. Unlike a frying
pan, a sauté pan has a lid. It is usually made of a heat responsive material like stainless
steel with a copper or aluminum core or anodized aluminum. Typically used for sautéing
foods, a sauté pan can also be used to fry eggs, meats and fish.

5. Braiser or Braising Pan

A braiser or braising pan is a round or oval pan with two handles and a heavy domed
lid. They can hold between 2 ½ to 6 quarters. Through usually used on the stovetop, it
can also be used in the oven. This pan is used for braising, which is a slow moist heat
cooking method. Ingredients are usually browned and then covered in a
small amount of liquid.

6. Roasting Pan

A rectangular pan with straight sides and two handles, a roasting pan is used for
roasting meats and poultry in an oven. It usually comes with a rack that sits inside the
pan and holds the food being cooked.

6. Griddle

A flat, rectangular, long-handled pan, made of cast iron or aluminum. A griddle is

designed for cooking foods that require little oil on the stove. They have a low lip around
the sides that keep fats inside the pan.

8.      WOK

This bowl-shaped pan is commonly used in China, where it originated, and is now
popular among cooks all over the world. Typically, a wok is used for stir frying, deep
frying, and steaming.

9.      Stockpot

Usually made of stainless steel or aluminum, a stockpot is a deep pot with straight
sides, two handles, and a tight-fitting lid. Its bottom should be heavy to protect the food
being cooked for burning and scorching. It is used for boiling or simmering large
amounts of liquids, like stocks, soups, stews, and water for pasta.