Tools and Equipment for Cooking

Prepared by:
Alexa D. Caorong
John Rey Lacena
Jesha Mae T. Rama
Cristy Q. Sorial
TVL DEPARTMENT- Culinary Arts
Week 2
Why proper tools and equipment are
important?
What will you learn?

Recognize a variety of professional kitchen tools

and equipment

Select and care for knives

Understand how a professional kitchen is

organized
The NSF International
Standards for Tools and Equipment

• It must be easy to clean.

• All food contact surfaces must be non-toxic, non-
absorbent, corrosion resistant and nonreactive.
• All food contact surfaces must be smooth, free of
pits, cracks, crevices, rivet heads and bolts.
Standards for Tools and Equipment

• Internal corners and edges must be rounded and

smooth; external corners and angles must be smooth
and sealed.
• Coating materials must be nontoxic and easily
cleaned; coating must resist chipping and cracking.
• Waste and waste liquids must be easily removed.
Selecting Tools and Equipment
Before purchasing or leasing any equipment, you
should evaluate several factors:

Will
Is thethis
this equipment
equipment
equipment perform
easy
the most themaintain
to clean,
necessary job required
economical
for thein
forand
producing menu
the space available?
operation’s
repair?
items? specific needs?
Hand Tools

Melon Ball
Perforated, Plain
Vegetable
Rubber
Balloon
Zester
Meat Cutter
Spatula
and
Mallet
Chef’s Fork
Cutter
Straight
Straight
and Tongs
Spatula
Slotted
Rigid Whisks
Spoon
Topic 2
• Details 2a • Details 2b
References