MODULE 2: TOOLS AND EQUIPMENT
The top
INTRODUCTION TO FOOD QUANTITY EQUIPMENT
1. KITCHEN TOOLS
 KNIVES
 WHISK
 PEELER
 REFRIGERATOR
 BLENDER
 OVEN TOASTER
 Food Equipment Can Be Dangerous. Modern
cooking and food processing equipment has an
extraordinary capacity to burn, cut, smash,
mangle, and amputate parts of the tender
human body.
 Never use a piece of equipment until you are
thoroughly familiar with its operation and all its
features.
 It is important to study the operating manual
supplied with each item or to be taught by
someone who already knows that item well and
has operated it.
 Food Equipment Can Be Dangerous. Modern
cooking and food processing equipment has an
extraordinary capacity to burn, cut, smash,
mangle, and amputate parts of the tender
human body.
COOKING EQUIPMENT
2. Are available in either electric or gas models.
Are sturdy and built for heavy use. Offer more
cooking space and can fit large pans.
 Rangetops
DO’S AND DON’TS WHEN USING RANGETOPS
 Make sure gas pilots are lit before turning on
burners. If burners do not light, turn off gas and
allow the gas to ventilate before trying again to
light pilots or burners.
 Do not keep flattop ranges on high heat unless
items are being cooked over them. Damage to
tops could result.
 Use the right cookware for induction
 Be alarmed if your induction cooktop is noisy.
 Pick cookware that suits the size of your
cooktop.
3. These tops are the fastest to heat and can be
turned off after short use.
 Open Elements (burners)
4. Burners covered with steel plate. More cook
space is available.
 Flattop or hot top (lightweight)
5. Burners covered with heavy cast steel.
supports many heavy pots. A thick top requires
longer preheating
 Heavy – duty Flattop
6. An induction cooktop is a type of electric
cooktop that uses electromagnetism to heat
cookware, essentially turning the cookware into
its own source of heat.
 Induction Cooktop
7. are enclosed spaces in which food is heated,
usually by hot air or, in some newer kinds of
ovens, by microwaves or infrared radiation.
 OVENS
8. have heating elements that are typically located
at the bottom and top of the oven. In a
conventional oven, the dish closest to an active
heating element may cook the fastest.
 CONVENTIONAL OVEN
DO’S AND DON’TS
 Many of these points apply to other
types of ovens as well.
 Preheat ovens thoroughly, but no
longer than necessary, to avoid excess
energy use.
 To avoid high energy loss and
interruption of cooking, do not open
the door more often than necessary.
 Space items well to allow for heat
circulation.
9. Has a fan and exhaust system that helps
circulate hot air around the cavity of the oven,
helping to reduce hot and cool spots and for
more even results with multi-rack cooking.
 CONVECTION OVEN
DO’S AND DON’TS
 Lower the temperature by 25°F.
 Watch cooking times closely. The forced heat
cooks foods more quickly and tends to dry out
some foods if they are overcooked. Roasts
shrink more than they do in conventional ovens.
 Many convection oven models should not be
operated with the blower switch off, as the
motor may burn out.
 Don’t use convection for cooking cakes, quick
breads, custards, or soufflés.
BROILERS AND SALAMANDERS
10. are sometimes called overhead broilers to avoid
confusing them with grills. Overhead broilers
generate heat from above, and food items are
placed on a grate beneath the heat source.
 Broilers
 11. are small broilers used primarily for browning or
glazing the tops of some items. They may also
be used for broiling small quantities during off-
peak hours.
 Salamanders
12. are used for the same cooking operations as
broilers, except the heat source is below the
grid that holds the food rather than above it.
 Grills
13. usually involves a significant amount of direct,
radiant heat, and tends to be used for cooking
meat and vegetables quickly.
 Grilling
14. are flat, smooth, heated surfaces on which food
is cooked directly. can be made of cast iron, but
there are also non-stick varieties.
 Griddles
15. broilers cook meats and other foods by turning
them slowly in front of electric- or gas-powered
heating elements. These cookers are more
closely related to broilers in that the foods are
cooked by the infrared heat of the elements
 Rotisserie
16. has only one use: to cook foods in hot fat.
 Deep fryer
17. are powered by either gas or electricity and
have thermostatic controls that maintain fat at
preset temperatures.
 Standard deep fryers
18. remove food from the fat automatically after a
preset time.
 Automatic fryers
19. are covered fry kettles that fry foods under
pressure.
 Pressure fryers
CLEANING DEEP FRYERS
Cleaning procedures differ greatly depending on the
model. Here is a general procedure.
 Shut off the power.
 Drain the fat through a filter into a dry
container (unless you are discarding it). Be
sure the container is large enough to hold
all the fat before you start.
 Flush food particles from the sides and
bottom of the kettle with some of the hot
fat.
 Wash the kettle with a mild detergent
solution. If the kettle is not removable, turn
on the fryer and bring the detergent
solution almost to a boil (beware of
foaming over). Scrub with a stiff brush.
 Drain and rinse thoroughly with clean
water.
 Dry the kettle, heating elements, and
baskets thoroughly.
 Refill with strained or fresh fat.
20. It’s specially designed to create large batches of
food, and it offers a nice deep pan. It has a
tilting mechanism that enables liquids to be
poured out of it. Uses: Steaming, Frying,
Boiling, Grilling and Sautéing
- TILTING SKILLET
21. Also known as steam kettles, are sometimes
thought of as stockpots heated not just on the
bottom but on the sides as well. Utilize steam
energy to transfer heat via conduction to the
food product inside.
- Steam-jacketed kettles
22. are ideal for cooking vegetables and many other
foods rapidly and with minimum loss of
nutrients and flavor.
- Steam cookers
23. They are operated by a timer, which shuts the
equipment off after a preset time. The door
cannot be opened until the pressure returns to
zero.
- PRESSURE STEAMERS
24. Feature a boiler placed in the cabinet base
separated from the steam compartments.
Meanwhile, the steam compartments are
vented and pressure less.
- PRESSURELESS OR CONVECTION
STEAMERS
PROCESSING EQUIPMENT
1. Are important and versatile tools for many
kinds of food mixing and processing jobs, both
in the bakeshop and kitchen.
- Mixer
2. range in capacity from 5 to 20 quarts (5 to 20 L).
Floor models are available as large as 140
quarts (133 L). Adaptor rings enable several
bowl sizes to be used on one machine. Most
mixers have three operating speeds.
- Bench- model mixer
Do’s and Don’ts
A. Make sure the bowl and the mixing attachment are
firmly in place before turning on the machine.
B. Make sure you are using the right size attachment for
the bowl. Using a 40-quart paddle with a 30-quart bowl,
for example, could cause serious damage. Sizes in
quarts are marked on the sides of large bowls and on
the tops of attachments.
C. Turn off the machine before scraping down the bowl
or inserting a spoon, scraper, or hand into the bowl.
Mixer motors are powerful and can cause serious injury.
D. Turn off the machine before changing speeds.
4. Also known as rotation Chopper or the buffalo
chopper, is a common piece of equipment used for
general chopping.
- Food Cutter
Do’s and Don’ts
A.Always make sure the machine is completely
assembled before use.
B. Close the cover lock knob, or the machine will not
turn on.
C. Never reach under the bowl cover while the machine
is running.
D. For uniform chopping, place the food in the bowl all
at one time.
E. Keep the knives sharp. Dull knives bruise food rather
than cut it cleanly.
5. Is a valuable machine because it slices foods more
evenly and uniformly than can be done by hand
- Slicer
Do’s and Don’ts
A.Be sure the machine is properly assembled before
using.
B. Always use the end weight to press the food against
the blade. This protects the hand from serious cuts and
provides a more even pressure on the food, resulting in
more uniform slices.
C. Set the thickness control knob to zero when the
machine is not in use or is being cleaned.
D. Always unplug the machine before dismantling and
cleaning.
E. Keep the blade sharp with the sharpening stones
provided with the slicer.
6. is like a large, powerful, high- speed blender. It is
used to chop and mix large quantities of foods rapidly. It
can also be used for puréeing (soups, for example) and
for mixing liquids.
- Vertical Cutter/Mixer (VCM)-
Do’s and Don’ts
A.Watch processing times closely. Chopping
times are so short that an extra second can make
cabbage soup out of coleslaw.
B. Make sure the machine is properly assembled before
use.
C. After turning off the machine, allow the
blades to come to a full stop before opening the cover.
D. Keep the blades sharp. Dull blades bruise food.
7. are used to chop or purée foods, including raw or
cooked meats, and to mix or emulsify such items as
sauces and flavored butters.
- Food Processor
8. Like the VCM and the food processor, a blender
consists of a motor in a base, topped by a container
- Blender
9. also called a stick blender or burr mixer, consists of
the blade of a blender, protected by a guard, at the
bottom end of a long wand or shaft with a motor at the
top.
- Immersion Blender
Measuring Device
1. Most recipe ingredients are measured by weight, so
accurate scales are important. Portion scales are used
for measuring ingredients as well as for portioning
products for service.
-SCALE
2. What are the 7 types of Scale
- BALANCED SCALE
- MECHANICAL SCALE
- DIGITAL SCALE
- LARGE CAPACITY SCALE
- HANGING SCALE
- TOP-LOADING DIAL SCALE
- METRIC-SYSTEM SCALE
3. It helps measure the weight of an object by
comparing it with the weight of an already set of known
masses.
- BALANCED SCALE
4. Also known as the spring scale because of the way it
works. Mechanical kitchen scales gauge weight with the
help of springs when an object is placed on top of the
mounted platform.
- MECHANICAL SCALE
5. Work with the use of a strain gauge load cell. Its key
components consist of a strain gauge, a device used to
measure the strain of an object, and load cell sensor, an
electronic device used to convert a force into an
electrical signal.
-DIGITAL SCALE
6. These scales can either be mechanical or digital; what - CARBON STEEL
makes them distinctive is that they come with a large
18. Will not rust or corrode, but they are much harder
removable bowl.
to sharpen than carbon steel.
- LARGE CAPACITY SCALE
- TRADITIONAL STAINLESS-STEEL ALLOY
7. Happen to be an old tool for measuring weight.
19. Is a relatively new alloy that combines the best
Generally, these gadgets come with a hook on the
aspects of carbon steel and stainless steel.
bottom side from where the item that needs to be
weighed is attached. - HIGH-CARBON STAINLESS STEEL
- HANGING SCALE

8. Refer to those scales where the items can be piled

over one another and can be weighed together.

- TOP-LOADING DIAL SCALE

9. Come with some basic, yet essential units for weight

including the gram, liter, and meter.

20. The blade is wide at the heel and tapers to a point.
-METRIC-SYSTEM SCALE Blade length of 10 inches (260 mm) is most popular for
general work.
10. Used for liquids have lips for easy pouring. Sizes are
pints, quarts, half- gallons, and gallons. Each size is - FRENCH KNIFE OR CHEF’S KNIFE
marked off into fourths by ridges on the sides.
21. Blades are usually 5 inches (13 cm) or 7 inches (18
- VOLUME MEASURES cm) long.
11. Are available in 1-, 1⁄2-, 1⁄3-, and 1⁄4-cup sizes. They - SANTOKU/JAPANESE COOK KNIFE
can be used for both liquid and dry measures.
22. A narrow, pointed knife 6–8 inches (160–200 mm)
- MEASURING CUPS long.
12. Are used for measuring very small volumes: 1 - UTILITY/SALAD KNIFE
tablespoon, 1 teaspoon, 1⁄2 teaspoon, and 1⁄4 teaspoon.
23. A small pointed blade 2–4 inches (50–100 mm) long.
- MEASURING SPOONS
- PARING KNIFE
13. Are used for measuring and portioning liquids. The
size, in ounces, is stamped on the handle. 24. A thin, pointed blade about 6 inches (160 mm) long.
Used for boning raw meats and poultry.
- LADLE
- BONING KNIFE
14. Come in standard sizes and have a lever for
mechanical release. They are used for portioning soft 25. Slicer is long, slender, flexible blade up to 14 inches
solid foods. The number of the scoop indicates the (360 mm) long.
number of level scoopfuls per quart - SLICER/BREAD KNIFE
- SCOOPS 26. A heavy, broad, slightly curved blade. Used for
15. Measure temperature. cutting, sectioning, and trimming raw meats in the
butcher shop.
- THERMOMETER
- BUTCHER KNIFE
16. What are the 4 types of thermometers
27. A curved, pointed blade. Used for accurate cutting
- MEAT THERMOMETER of steaks.
- INSTANT READ THERMOMETER - SCIMITAR/STEAK KNIFE
- FAT AND CANDY THERMOMETER 28. A heavy, broad blade. Used for cutting through
bones
- SPECIAL THERMOMETER

- CLEAVER KNIFE
17. Was for many years the traditional favorite because
it can be honed to an extremely sharp edge. 29. CHINESE COOK’S KNIFE
30. A short, rigid, blunt knife with a dull edge. handle. Used for skimming froth from liquids.

- OYSTER KNIFE -SKIMMER

31. A short, rigid, broad-bladed knife with a slight edge. 46. Spring-type or scissors-type tools used to pick

- CLAM KNIFE up and handle foods.

32. A short tool with a slotted, swiveling blade. Used for -TONGS
peeling vegetables and fruits.
47. HEAVY WHIP
- VEGETABLE PEELER
48. BALLOON WHIP
33. Used for truing and maintaining knife edges.
49. Pointed shapes allow cooks to drain liquid
- STEEL
through a relatively small opening.
34. An important partner to the knife. Hardwood boards are
-CHINA CUP
favored by many chefs.
50. Is normally used when great clarity or
- CUTTING BOARD
smoothness is required in a liquid.
Handtools
-CHINOIS
35. A sharp-edged scoop or cup-shaped, half sphere.
51. A round-bottomed, cup-shaped tool made of
- BALL CUTTER
screentype mesh or perforated metal.
36. Cook equipment used for lifting and turning
-STRAINER
meat and other items.
52. A screen- type mesh supported by a round
- COOKS FORK
metal frame.
37. Flexible handled blade with a rounded, unsharpened end
used for manipulating foods. -SIEVE
- STRAIGHT SPATULA 53. A perforated bowl of varying sizes made of stainless steel,
aluminum or plastic
38. A short, stubby spatula with a blade length of 3 1/2" and
handle Length of 4“. - COLANDER
- SANDWICH SCRAPPER 54. A four-sided metal box with grids of varying sizes. Used
for shredding and grating.
39. A broad blade, bent to keep the hand off hot surfaces.
- GRATER
- OFFSET SPATULA
55. Usually known by the brand name Microplane. These
40. A broad, flexible plastic or rubber scraper, that is
graters shave off thin shreds of the item being grated.
rectangular in shape with a curve on one side, used to
scrapping bowl and pans -PLANE GRATER
- RUBBER SPATULA 56. A small fine-toothed metal grater often mounted on a
wooden or plastic handle.
41. A wedge-shaped offset spatula. Boasting a solid blade and
classic triangular shape, the pie server. - ZESTER
- PIE SERVER 57. A small hand tool used mostly in decorative work.
42. A broad, rectangular stiff piece of metal with a wooden - CHANNEL KNIFE
handle on one edge.
58. A funnel-like or cone-shaped cloth or plastic bag with an
- BENCH SCRAPPER open end that can be fitted with metal or plastic tubes or tips.
43. A round, rotating blade plain or plated with a - PASTRY BAG AND TUBES
handle. 59. Used to brush items with egg wash, glaze, etc.
- PASTRY WHEEL -PASTRY BRUSH

60. Heavy-duty can openers are mounted on the edge of the

workbench.

- CAN OPENER

44. SPOON, SOLID, SLOTTED

45. A perforated disk, slightly cupped, on a long