EXERCISE NO.

IDENTIFICATION OF COOKING UTENSILS

INTRODUCTION

Food undergoes a series of preparation procedure before they are ready for
serving. The number of procedures involved varies depending on the type of dish and
how elaborate you want it to be. At household level, the basic preliminary method used
includes washing, peeling, pairing and cutting before it is cooked in any method using
heat.

OBJECTIVES

At the end of the exercise, the students should be able to:

1. identify tools, utensils and equipment used in the preparation of food;

2. give the functions and uses of each cooking tool, utensil and equipment;
3. know the significance of preparing the tools, utensils, and equipment before
starting to work; and
4. recognize the importance of cleaning and sanitizing the tools, utensils and
equipment.

MATERIALS AND PROCEDURES

Activity 1. Kitchen Tools and Equipment

Materials Quantity Specification

Picture tools and equipment
Glue 1 piece
Pen/Pencil 1 piece

Procedure
1. Draw or paste a photo of the following cooking utensils and write its function.

REFERENCES

CLAUDIO et.al. 2014. Basic Foods for Filipinos. 5th Edition. Merriam & Webster
Bookstore, Inc. Metro Manila, Philippines

OZILGEN, SIBEL. 2015. Cooking as a Chemical Reaction: Culinary Science with

Experiments. Taylor & Francis Grp. Boca Raton, Florida
 EXERCISE NO. 1 WORKSHEET

IDENTIFICATION OF COOKING UTENSILS

Name: Michelle Diana B. De Aquino Score: _____________________

Student Number: 2021301809 Date submitted: September 6, 2023

Table 1. Measuring Device (14 points)

Cooking Drawing/ Photo Function/s
Utensils
1. Measuring To measure small amounts of
spoons both dry and liquid substances,
measuring spoons are used. It is
advantageous to have two sets so
that one can be used for dry
components and the other for
liquid ones. There will be a 1/4
teaspoon, 1/2 teaspoon, 1
teaspoon, and 1 tablespoon in a
set of four measuring spoons.
2. Measuring A measuring cup is a culinary
cups tool that is generally used to
measure the amount of liquid or
bulk solid materials like as flour
and sugar, especially for
volumes starting at around 50
mL (around 2 fl oz).
3. Flour scoop It makes it simple to scoop from
the bag and sift into a measuring
cup so that your flour is precisely
measured. These measuring
scoops' broad basin and sturdy
handle allow you to fill them to
the full without compromising
handling.
4. Pint or Quart A quart is a convenient tool for
cup measuring bigger amounts for
recipes or other uses since it is
a unit of measurement that is
equivalent to two pints, four
cups, or 32 fluid ounces of
liquid.
 5. Thermometer When cooking meat, poultry,
and egg products, it is crucial to
use a food thermometer to avoid
undercooking, ensure that the
meal has achieved an
acceptable minimum internal
temperature, and ultimately
avoid foodborne illness.
6. Food scales A kitchen scale is specifically
designed to measure various
ingredients that are used for
preparing all sorts of dishes. It
can quantify liquid, dry, chopped
or mixed ingredients and give
the accurate measurement.

7. Timer An instrument known as a

kitchen timer is used to monitor
cooking over an extended
length of time while you attend
to other duties or leave the
stove.

Table 2. Cutlery and Aids in Chopping, Paring, Slicing, Pounding etc. (56 points)
Cooking Drawing/ Photo Function/s
Utensils
1. Can A can opener is a tool
opener used to open steel
(not tin) cans. It is
also referred to as a
tin opener. When
using a basic can
opener, such as
those available in
pocket knives, you
walk the tool around
the can's edge while
poking the lid.
2. Chopper A food chopper is a
small, hand-operated
appliance or kitchen
item that is ideal for
quick, easy food
preparation jobs and
simpler recipes.
Typically, an electric
food processor
features a smaller
 bowl with a single,
multifunctional blade
that can mix, purée,
and chop.
3. Corer A bladed specialty
knife for scooping out
the seeds and cores
of zucchini, potatoes,
melons, and
eggplant. The Fruit or
Vegetable Corer,
often known as a
"cutter," can be V-
shaped or made into
a half circle with
scooped sides.
4. Cutting To prevent damage to
board worktops and other
surfaces while slicing
food, a cutting board
is a sturdy, flat board
that is used during
food preparation or
service. Additionally,
they avoid cross-
contamination in the
kitchen by offering
distinct areas for
preparing various
meals, such as raw
meat and vegetables.
5. Food mill A food mill is used to
filter and mash soft
foods. It processes
everything from
apples to tomatoes to
potatoes by utilizing a
hand crank to force
food through a
perforated plate
(skin-on products are
no problem). Most
notably, this
equipment is crucial
for the traditional
holiday side dish,
mashed potatoes.
6. Food Food processors can
Processor handle the
demanding and
laborious tasks of
shredding, kneading,
dicing, and grinding,
but they can also
combine a variety of
components into
homogenous
concoctions in a
manner similar to a
blender. A
multifunctional blade
with a high-speed
setting is frequently
used in food
processors to
accomplish the task.
7. Grater and A grater is typically
shredder used to shred and
shave things to
garnish, out add in
pots and pans as the
food cooks. It's
typically used to grate
both hard and soft
cheese.
8. Grinder In the kitchen, a
grinder is used to
whittle down initially
large food pieces to a
more manageable
size. In grinders, food
is literally "ground" or
"powdered". Many
different types of
grinders are used for
a variety of activities.
9. Ice pick You can split and chip
ice blocks with an ice
pick made of
stainless steel. Use it
to pierce holes in
leather and other
materials like frozen
foods. Additionally, it
can be applied to tea
cake.
10. Juicer A juicer extracts the
juice from fruits and
vegetables by
crushing, grinding, or
squeezing the liquid
out, leaving just the
thin juice and no fiber
left. Blenders do not
separate your
ingredients; instead,
they blend them
together for a thicker
consistency.
11. Cleaver A cleaver can handle
heavier foods like
squash and root
vegetables with more
power than a chef's
knife or santoku
knife. Cleavers can
be used for pounding,
mincing, dicing, and
slicing a number of
other items in
addition to breaking
down tendons and
bones.
12. Bread A bread knife's
knife principal function is to
slice bread. A
excellent bread knife
should be able to cut
through a firm crust
without damaging or
crushing the sensitive
crumb inside.
13. Paring A paring knife is
knife essentially a smaller
version of a chef's
knife that provides
greater versatility and
precision. Paring
knives are excellent
for peeling apples
and potatoes,
chopping little
amounts of garlic and
onions, and coring
tomatoes, whereas
the chef's knife is
best for cutting hard
vegetables.
14. Boning Boning Knives are
knife used to remove meat
from bones, cut
through connective
tissue or ligaments,
and separate meat
from fat or joints. The
blade is slightly
flexible, allowing you
to maneuver in
narrow spots like
between bones, yet
it's thicker and more
robust than a Fillet
Knife.
15. French The chef's knife, also
knife called a cook's knife
or a French knife, is
an all-purpose knife
with a curved blade
that allows the user to
rock the knife on the
cutting board for a
more accurate cut.
16. Utility Compared to a paring
knife knife, the blade is
longer and narrower
than a chef's knife. A
utility knife, which is
typically six inches
long, is great for
slicing sandwiches,
fruit, and delicate
meats. It serves as
the "knife of all
trades," making it a
useful tool for the
typical chef.
17. Kitchen a culinary instrument
sharpener made specifically to
remove, file, or
sharpen the cutting
edges off the steel
blades of knives and
other cutting-edged
tools.
18. Butcher The purpose of
(knife) butcher's knives is to
cut, slice, and debone
meat. However, you
may also use them to
cut vegetables and
for a number of other
things. Use it to cut
branches or ropes if
you're going
camping. You can
use it in any way you
want.
19. Slicer Slices of meat, fruit,
(knife) and vegetables are
cut using slicing
knives. Not all knives
are used to cut
through meat bones
or do other tiny,
precise jobs.

20. Kitchen The best

shears multipurpose tool,
kitchen shears go
beyond simple
cutting and snipping.
Their razor-sharp
blades and
ergonomic shape
make it simple to
easily break nuts,
scale fish, cut meat
and vegetables
precisely, peel fruits
and vegetables
quickly, and even
open bottles with
confidence.

21. Meat saw Using a meat saw to

chop huge slices of
meat into smaller
ones is one of its
main applications.
For beef, hog, or
lamb, which
frequently come in
huge pieces that
need to be portioned
for additional
processing or
cooking, this is very
 helpful.
22. Meat Meat that has been
tenderizer tenderized has softer
fibers, which
enhances texture
and makes it simpler
to chew and digest.

23. Mortar A mortar and pestle

and pestle is a set of two simple
tools used to prepare
ingredients or
substances by
crushing and
grinding them into a
fine paste or powder
in the kitchen,
laboratory, and
pharmacy.
24. Potato A good potato peeler
peeler removes the outer
layer of the fruit or
vegetable efficiently,
as well as other
blemishes such as a
potato eye.

25. Salad It is used to make

maker sliced and seasoned
salads, so it can be
used to make tiered
salads, and as a
dough dressing
machine. A salad
maker machine is
used to design and
create a unique level
of food.
 26. Egg cutter The egg cutter is
ideal for cutting hard-
boiled eggs, can also
be used for chef's
salads or egg-based
appetizers, and can
even cut
strawberries, kiwi,
mushrooms and
cheese. Unique
design: The groove
design on the base of
the boiled egg cutter
is more suitable for
the shape of the egg.
27. Pastry A kitchen utensil
wheel used for cutting
pastry dough as it is
being formed and
prepared for baking.
This tool can consist
of a single wheel or
two small wheels that
are wooden or metal
(stainless steel or
zinc alloy), attached
to a handle. One
wheel has a straight
edge for scoring,
marking, and straight
cutting the dough.
28. Food The main function of
slicer slicers is to provide
portion-controlled
slicing. By allowing
users to set slice
thicknesses, these
machines can yield
uniform portions.

Table 3. Handling Tools (16 points)

Cooking Drawing/ Photo Function/s
Utensils
1. Food Tongs are a type of
tongs kitchen utensil that help
users grab onto foods to
lift, flip, toss, or serve
them without hand
contact. They can help
keep hands away from
hot cooking surfaces and
flames as well as prevent
cross-contamination.
2. Kitchen Whether used for stirring
spoon coffee, making spaghetti,
or ladling soup, spoons
are a kitchen and dining
staple with a wide range
of uses.

3. Kitchen Forks are used for poking,

fork stabbing and cutting soft-
ish foods.

4. Turner A turner's core purpose is

to flip things (thus, turner,
or flipper) while cooking,
such as an omelet, a
crêpe, or a piece of fish. It
is also often used to
remove something from a
hot pan and transfer it to a
plate.

5. Ladle A ladle that's 5 inches or

less long, is used for
serving sauces or
condiments, while a
longer one is used for
serving entrees like soups
or drinks. A sauce ladle is
a perfect addition to the
kitchen because it helps
you keep portion sizes
consistent when topping
off dishes with a sauce.
6. Melon Melon ballers are utensils
ball to make balls of melon
scooper from a scoop with a
diameter from around 1
centimeter to 3
centimeters (about 3/8
inch to 1 inch). They are
generally used to make
fruit salad.
 7. Skewer skewer is a thin metal or
wood stick used to hold
pieces of food together

8. Spatula The spatulas are used in

tests for mixing, lifting and
handling powders,
granular materials, and
other solid and wet
materials.

Table 4. Mixing, blending, beating and straining and rolling (44 points)
Cooking Drawing/ Photo Function/s
Utensils
1. Mixing Mixing bowls are
bowl mainly used for
mixing ingredients
or whipping cream
using a whisk.
Nowadays there
are also
multifunctional
bowls because the
supplied lid also
makes them
suitable for storing
various foods and
ingredients.
2. Blender A blender
(sometimes called
a mixer or liquidiser
in British English)
is a kitchen and
laboratory
appliance used to
mix, crush, purée
or emulsify food
and other
substances.
3. Wooden Wooden spoons
spoon give you a firm
strong handle to
hold, making
stirring easier and
more effective–and
without any fear of
the handle
breaking. It also
provides you with a
solid tool for
scraping things off
the sides and
bottom of your pan.
When introduced
to high
temperatures,
metal spoons can
get really hot.
4. Basting A basting spoon
spoon has a large bowl
ideal for scooping
cooking juices,
marinades, and
other liquids during
the basting
process. Made
from stainless
steel, silicone, or
wood, the long
handle of basting
spoons allows you
to reach the bottom
of hot pots and
pans without
burning your hand.
5. Colander The main purpose
bowl of a colander is to
drain liquids from
foods or to rinse
foods. The large
perforated holes in
a colander make it
best for the
following
applications:
Draining Water
from Pasta - Place
a large colander in
a clean sink basin
and pour your
cooked pasta with
water into the
colander.
6. Strainer A strainer makes
the fluid pass
through a straining
element that has
very small holes.

7. Sieve The Sieve of

Eratosthenes is a
method for finding
all primes up to
(and possibly
including) a given
natural

8. Egg A hand tool that is

beater used to manually
mix and beat eggs
or other similar
ingredients, such
as sauces, batter,
egg whites, and
dressings.

9. Flour Putting your flour

sifter through a sifter will
break up any
lumps in the flour,
which means you
can get a more
accurate
measurement.
Sifted flour is also
much lighter and
airier than unsifted
flour and is easier
to mix into other
ingredients when
making batters and
doughs
10. Ice Ice-cream makers
cream are household
maker appliances that
turn a basic liquid
base or custard – a
mixture of cream,
milk, egg yolks and
sugar, plus any
flavourings – into
frozen ice cream
through a process
of chilling and
churning

11. Electric It is used for

mixer kneading large
quantities of
dough. It is
electrical, having
timers and various
controls to suit the
user's needs.
12. Nest of These bowls are
bowls designed to nest
inside one another
for efficient
storage. They
come in various
sizes and can be
used for different
kitchen tasks.

13. Pastry This tool is used

wire for cutting butter or
blender shortening into
flour in pastry
making.
14. Rolling rolling pin is used
pin to flatten dough for
pastries, cookies
or bread.

15. Rubber A rubber scraper is

scraper used to scrape
bowls, pots, and
pans, and to mix
ingredients.

16. Slotted The slots in this

spoon spoon are used to
drain liquid from
food items like
vegetables, meats
or pasta.

17. Tea This item is used

strainer to strain loose tea
leaves from tea
when serving.
18. Turner A turner is a flat,
wide and thin
spatula used for
lifting and flipping
foods like
pancakes, eggs or
hamburgers.

19. Utility These plates are

plates used as a base for
setting food or for
serving a small
portion of food.

20. Wire A whisk is used for

whisk whipping eggs,
cream, or sauces.
 21. Chopping Chopping boards are used
board for preparing food items by
cutting them with a knife.

22. Masher A masher is used to mash

foods such as potatoes,
beans, or avocados.

Table 5. Surface or top-of-stove cooking (42 points)

Cooking Drawing/ Photo Function/s
Utensils
1. Bread This
toaster appliance is
used to
toast bread
and other
baked
goods.

2. Casserole A casserole
dish dish is used
for making
casseroles
and other
baked
dishes in
the oven.
3. Coffee This
maker appliance is
used to
brew coffee
using hot
water and
coffee
grounds.

4. Skillet A skillet is a
heavy and
shallow pan
used for
cooking
food over
high heat,
such as
searing
meats or
frying eggs.

5. Double This kitchen

boiler tool is used
for melting
chocolate
or heating
liquids
gently.

6. Dutch A Dutch
oven oven is a
large and
heavy pot
that is
versatile for
a wide
range of
cooking
methods,
including
roasting,
 frying,
stewing,
and baking.
7. Egg An egg
poacher poacher is
a pan or
appliance
used for
cooking
eggs in
boiling
water or
steam.

8. Frying pan A frying pan

is a shallow
pan used
for cooking
foods like
scrambled
eggs,
pancakes,
and
sautéed
vegetables.
9. Griddles A griddle is
a flat
cooking
surface,
used for
cooking
foods like
pancakes,
French
toast, or
quesadillas.
10. Kitchen Tongs are
tongs used for
turning,
flipping,
and serving
foods,
especially
when
grilling or
frying.
11. Gas A gas stove
Stove is a cooking
appliance
that uses
natural gas
to generate
flames that
heat up
cookware.

12. Gas A gas range

Range is a
combinatio
n of gas
stovetop
and oven.

13. Pressure This

cooker appliance is
used for
cooking
food under
high-
pressure
steam,
which
accelerates
the cooking
process.

14. Kitchen A kitchen

Rack rack is used
to store and
organize
kitchen
utensils and
equipment.
15. Roaster This pan is
pan used to
roast foods
like
chicken,
beef or
turkey in
the oven.

16. Saucepan A saucepan

is a deep
and
straight-
sided pan
used for
cooking
sauces,
gravies,
soups, and
boiling
water.

17. Saucepot Sauce pots

s are used to
warm, cook
or serve
sauces,
soup, or
stews.

18. Steamer A steamer

is used to
cook foods
like
vegetables
and fish by
using
steam heat
to retain
their
moisture
and
nutrients.
 19. Tea This
kettle applianc
e is used
for
boiling
water
and
making
tea.

20. Waffle A waffle

iron iron is
used for
making
crispy
waffles,
especial
ly in the
morning
for
breakfas
t.

21. Panca A
ke pancake
turner turner is
a
spatula
used to
flip and
serve
pancake
s and
other
breakfas
t foods.

QUESTIONS: 5 points each

1. Why is it important for the chef to familiarize the kitchen?

Familiarizing the kitchen is crucial for a chef for several key reasons. Firstly, it
ensures efficiency and smooth operations within the culinary workspace. By knowing
where every tool, ingredient, and equipment is located, a chef can work more swiftly,
reducing prep time and avoiding unnecessary delays during service. This efficiency
not only benefits the chef but also contributes to a better dining experience for
customers, as dishes are prepared and served promptly.
Secondly, familiarity with the kitchen layout and equipment promotes safety. Kitchens
are often filled with potentially dangerous elements, such as sharp knives, hot
stovetops, and heavy pots and pans. A chef who knows their kitchen well is better
equipped to navigate these hazards and take appropriate precautions. This not only
minimizes the risk of accidents but also enhances the overall safety culture in the
kitchen, protecting both the chef and the kitchen staff.

Lastly, a well-organized kitchen promotes consistency and quality in the dishes

prepared. When a chef knows where everything is located, they can maintain a
consistent workflow and follow recipes accurately. This consistency ensures that
each dish is prepared with the same level of precision and attention to detail,
resulting in high-quality food that meets or even exceeds customer expectations. In
essence, a familiarized kitchen contributes to the chef's ability to deliver a memorable
dining experience, which is essential for building a positive reputation in the culinary
world.