Use Food Processing Tools,

Utensils, and
Equipment
 Food successful food preservation, proper tools, utensils, and
equipment are needed.
Tools are simple implements for food preparation.
Utensils are implement especially for kitchen use.
Equipment are the materials and other items needed for a
particular task or activity.
A. Tools for measuring and weighing the
correct amount of ingredients and materials:
measuring spoons

digital scale
 measuring glass/beaker

measuring cups

weighing scale
B. Utensils for handling and preparing
ingredients or materials.
paring knife
colander
utility bowls

strainer wooden spoon or ladle

 Chopping
board
Utility tray

mixing bowl
TYPES KNIVES:
a. Bread- used to slice bread or cake, cutting edge is serrated.

b. Paring- use to peel and cut fruits and vegetables

c. Boning= to remove meat from bone

TYPES KNIVES:
d. Cleaver= to trim chops, cut through bone and dress poultry

e. French= to slice, cut, dice and shred raw fruits.

f. utility= to core lettuce and to pare and section fruits.

g. butcher= cut all types of meat
h. slicer= to slice all kinds of raw materials
tong s Chopping board
funnel

plastic basin
C. Equipment for Processing
 Stock pot
(large kaldero or kaserola) food processor

wok or kawali
double boiler

pressure cooker
Meat grinder meat slicer

impulse sealer
D. Containers
 canning glass jars

pint half pint quart pint

Quart
16 oz (473 ml) 8 oz (237 ml) 4 oz (118 ml)
32 oz (946 ml)
 sterilized glass bottles

pint half pint quart pint

Quart
16 oz (473 ml) 8 oz (237 ml) 4 oz (118 ml)
32 oz (946 ml)