COOKING TOOLS

AND EQUIPMENTS
NON-STICK
FRYING PAN
• can be used for
searing meats,
sauteing
vegetables, and
making sauces
SAUCEPAN
• it is a medium-
deep pot with a
flat bottom,
commonly used
to make sauces
and gravies.
STOCK POT
• a cylindrical, deep,
heavy-bottomed,
straight-sided pot
for preparing,
cooking, and
storing stocks,
soups, and stews.
CASSEROLE
• it’s an oval, four-
sided or round
dish or pan made
of stainless steel,
ceramic, or glass
where food may
be cooked and
served.
ROASTING PAN
• it is a large
rectangular pan,
often with a lid and
a meat rack. It’s
used to roast meat
and fish.
SKILLET
is a heavy, thick-
bottomed frying pan
used when steady and
even heat is needed in
cooking.
WOK
often for stir-frying,
steaming, pan frying,
deep frying, poaching,
boiling, braising,
searing, making soup,
smoking and roasting
nuts.
CHEF’S
KNIFE
is an all-purpose knife
used for chopping,
slicing and mincing.
PARING
KNIFE
used for peeling and
paring fruits and
vegetables
BONING/
FILLETING
KNIFE
used to separate
meat from bone
;use to fillet fish
CLEAVER
Used as a kitchen or
butcher’s knife
;mostly intended for
splitting up large
pieces of soft bones
and thick pieces of
meat
MEAT
SLICER
used to slice roasted
meats, ham, and
thick solid cuts of
meat
MASS
SCALE
use to measure the
mass of an
ingredient; can be
operated manually or
digitally
MEASURING
CUPS AND
SPPONS
Use to measure dry
and liquid
ingredients.
STRAINER
used to separate
liquid from solid
ingredients, sift fine
grains, remove
lumps, and rinse food
Chinois (shin-
wahs)
conical sieve with an
extremely fine mesh. It
is usually used to
strain custards,
purees, soups, and
sauces, making them
very smooth; used
also for sifting
powdered sugar.
Bottle & Can
Opener
used to open a food
tin, preferably with a
smooth operation,
and comfortably grip
and turning knob.
Cutting/
Chopping Board
a durable board on
which food may be
cut and chopped.
Dredger/
Shaker
is a container with
holes that is used to
hold flour, herbs, salt,
pepper and other
same ingredients that
are sprinkled on
foods that are being
prepared.
Emery board/
Sharpening Steel
used to sharpen knives
Flipper
used to flip or turn and
lift pancakes, fillets,
patties, and other kinds
of food while frying and
grilling.
Grater
used to grate, shred,
and slice food such as
carrots, cabbage, and
cheese.
Kitchen
Shears
used for cutting ,
snipping, and cracking
nuts
Pasta Spoon/
Server
used to transfer a little
or much cooked pasta
to a plate/container
without a mess.
Soup Ladle
used to dish soups of all
kinds from the pot to
the soup bowl.
Peeler
used to peel off or
remove skin of fruits
and vegetables
Spatula
– is a broad, flat, flexible
scraper with
unsharpened edges used
for spreading and
smoothing icings on
cakes, mixing
ingredients, lifting and
flipping and scraping
bowls.
Tongs
are used to lift, turn,
and transfer food •
Two-tine Fork – used to
hold meats while
slicing, and to turn solid
pieces of meat while
browning.
Whisk /Wire
whip
consists of loops of
stainless steel wire
fastened to a handle. It
used to beat, fold,
blend, and whip
ingredients
Refrigirator
& Freezer
are used to keep food
fresh, prevent food
spoilage, and inhibit the
growth of bacteria.
Oven
is a thermally insulated
chamber used for
baking and cooking. It
can be electric oven,
gas oven, or a
microwave oven
Stove
stoves rely on the
application of direct
heat for the cooking
process.
Range
refers to the
combination of
stovetop and oven into
one kitchen equipment
Steamer
– generally used for
steaming food like
siopao, siomai, and fish.
Blender
used to grate, grind,
stir, blend, mix, whip
puree and liquefy
different kinds of food
Mixer
used for beating,
folding, and whipping
ingredients.
BASIC
CUTS
Chopping
done with a straight,
downward cutting
motion.
Chiffonade
Shredding;
making very fine
parallel cuts.
Dice
producing cube shapes
Diamond
thinly slicing and
cutting into strips of
appropriate width.
Julliene
knife cut in which the
food item is cut into
long thin strips, similar
to matchsticks.
Rondelle
Making cylindrical cuts
Mincing
producing very fine cut
usually for onions and
garlic.
THANK YOU!!!