TOOLS AND EQUIPMENTS

USED IN CEREAL
PREPARATION
Sifter – used for separating coarse
particles of flour, sugar, baking
powder, and powdered ingredients
to retain finer textures.
Wire whip – used for
beating egg whites, egg
yolk, creams and
mayonnaise.
Mixing bowl – used
when preparing
cake mixture,
salads, creams, and
sauces.
Blending fork – used for
testing the tenderness
of meat, combining big
cuts and particles of
meat and vegetables, and
for blending other
ingredients with flour.
Rubber scraper – used
for scraping off
mixtures of butter,
sugar, and egg from
the sides of the
mixing bowl.
Strainer – used for
separating liquids
from fine or solid
food particles, such
as coco cream from
coconut and tamarind
extract.
Tongs – used for handling
hot foods.
Measuring Cups – used
for measuring dry and
liquid ingredients
Wooden spoon – used
for mixing creams,
butter, and for
tossing salads.
Slotted spoon – used to
separate solid particles
from soup; also for stirring
purposes, such as making
egg white fine in texture
for bird‘s nest soup and
mock nido soup.
Pressure cooker –
used for
tenderizing or
cooking meat,
chicken, and
other grains or
legumes, such as
mongo and white
beans in lesser
time.
Double boiler – used for
preparing sauces which
easily get scorched
when cooked directly on
the stove.
Canister - a plastic or
metal container with a
lid that is used for
keeping
dry products.
Butcher knife –
used for cutting,
sectioning, and
trimming raw
meats.
Channel knife – a small
hand tool used
generally in decorative
works such as making
garnishes.
Steamer –
used for
cooking food
by steaming.
Colander - a
perforated bowl of
varying sizes made of
stainless steel,
aluminum or plastic,
used to drain, wash, or
cook ingredients from
liquid.