Utilizing appropriate Kitchen tools,

Equipment and Paraphernialia

SHS_Cook1

Angelica M. Bicad, LPT Grade 12-TVL HE

Objectives:
• identify the different types of tools, Equipment,
and paraphernalia

t
• classify the types of tools, Equipment, and
paraphernalia based on their uses

• describe the various types of kitchen tools

equipment, and paraphernalia
Tools used in food preparation
Kitchen tools, equipment, and paraphernalia are
grouped according to their uses namely measuring,
cutting, mixing, and special use tools.
A. Measuring tools
Measuring tools is used to determine the exact quantities of
different ingredients called for the recipe. These are used
measured up volume or weight of ingredients, food temperature,
and cooking or preparation time.
a. Measuring Cups

-for liquids are standardized measuring cups designed

for liquid measurements.
b. Measuring Spoons

-are used to measure smaller quantities of liquid and dry

ingredients. They are also standardized and come in
different sizes.
c. Timer

-is a device used to measure cooking period.

d. Thermometer

-is an instrument used to measure the temperature of a

substance, of the food being cooked, and the oven used
in cooking.
E. Weighing Scale

-is a device used to measure weight quantities of needed

ingredients.
B. Cutting tools
Cutting tools are metallic implements with sharp edges. They
are used to divide food into different sizes and shapes by
slicing, carving, chopping, mincing and grinding them.
 a. Cutting Board
-are wooden or plastic boards on which food
ingredients are placed for chopping, cutting or slicing.
The recommended guidelines from the Food Standards
Agency suggest that you should use each colour of
chopping board with the following food groups:

Brown - Vegetables
White-Bakery & Dairy
Green-Salads & Fruit Yellow-Cooked Meat
Blue Raw Fish
Red - Raw Meat
b. Egg slicer

-is used in slicing boiled eggs.

c. Dough Cutter

-is used in cutting yeast bread doughs.

e. Graters

⚫Cheese Grater is made of plastic or stainless steel with

perforation used in shredding cheeses.

⚫ Papaya Grater is very similar to cheese grater, but the

perforations are bigger. It is used in grating the papaya,
chayote, carrots, and other vegetables for pickling
purposes.
f. Food Processor

-is a versatile kitchen appliance that can quickly and

easily chop, slice, shred, grind, and puree almost any
food. Some models can also assist the home cook in
making citrus and vegetable juice, beating cake batter,
kneading bread dough, beating egg whites, and grinding
meats and vegetables.
g. Kitchen Knives

-are tools with one sharp edge and a pointed end set in a
handle and used for different purposes such as slicing,
boning, chopping, dicing, filleting, carving, peeling and
turning. Types of Kitchen Knives are as follows:
 1. The Chef's Knife
- also called a cook's knife, this is the most important
blade in your kitchen. The chef's knife typically has a
broad blade tapering upward to a point, allowing the
knife rock back and forth for fast mincing. It can be
anywhere between 6 and 12 inches long-the size is
often chosen with consideration to how big the cook's
hands are The knife can be used for every cutting task
in the kitchen, from cutting chicken to chopping carrots.
That is why it is the must-have item in every kitchen
knife set collection.
 2. The Santoku Knife
- is a Japanese version of the Westem- style chef's knife.
It's slightly shorter and thinner, and is used in place of
the chef's knife by some cooks, especially those who
prefer a smaller, lighter blade. Santoku means "three
virtues", which are slicing, dicing, and mincing This
knife is an all-rounder and can do almost everything a
typical chef's knife can. Due to a flat blade, it doesn't
rock on the cutting board. This makes it less well-suited
for when you want to mince herbs, but a better choice
for skinny slices of veggies.
3. The Utility Knife
T-measuring between 4 and 7 inches in length, the
utility knife is usually for cutting food that is too small
for a chef's knife. It's not great for chopping or slicing
large items, but the narrow blade and small tip allows it
to handle tasks such as thinner slicing, trimming, and
filleting even better than a chef's knife.
4. The Boning Knife

- the boning knife, as its name suggests, is used for

separating meat from the bone, fileting fish, and cutting
up meat. Smaller boning knives can also be used in
place of a paring knife for peeling and trimming
veggies Boning knives are typically about 3 to 8 inches
in length, with slightly varying blade widths. The blades
can be flexi, semi-
TIMER is a device used to measure cooking period.
5. The Bread Knife

The Bread Knife- are used for cutting bread, cakes, and
sometimes meat, poultry, and seafood. They are designed in
a way that allows you to saw through the bread without
pushing down or squishing it. Made to cut large chunks of
food, the bread knife belongs to the longer spectrum of
kitchen knives. It can be between 7 and 10 inches long. Its
blade is narrow and straight (ie. having no belly), and is
always serrated, with big "teeth" along it
6. The Cleaver Knife

- is usually the bulkiest and heaviest knife in the

kitchen. A typical cleaver has a full tang, a thick spine
and a very wide blade with little or no belly. This design
allows it to cut through bones, meat, and hard and thick
materials such as squash or pumpkin in a chopping
motion. With a wide and heavy blade, the cleaver is also
ideal for beating and pulverizing meat, poultry and fish,
and crushing garlic.
7. The Steak Knife

- also called table knives, steak knives are small knives that
are used at the table for cooked food They're great for steak,
chicken, and fish. Steak knives can come with serrated,
semi-serrated, or non-serrated edges. Serrated steak knives
stay sharp for a longer period of time without honing or
sharpening. Non-serrated knives become dull faster, but
they're also easier to sharpen.
8. The Paring Knife
- if you love making gamishes for your food and drinks,
the paring knife is a must-have. A paring knife usually
comes with a thin 3-4-inch blade with a pointed tip. It
can be used for cutting and peeling fruits and veggies,
and trimming excess fat with great precision. The most
common styles of paring knives include the spear point,
sheep's fool, and bird's beak, named after the shape of
the tip.
9. The Nakin Bocho

- is a Japanese style knife used mostly for cutting It

features a thin and wide blade and squared-off tips. As it
is designed for chopping veggies, the knife has a long
straight blade. This allows it to cut long vegetables
(eggplants or carrots, for example) in half with ease. It's
the knife you should use when you want to make thin
slices out of cucumber, bitter gourd, or tomatoes,
g. KITCHEN SHEARS

g- Though shears are not technically a type of knives;

they can be used in place of a knife. Kitchen shears are
a pair of scissors with thick and strong blades to handle
various food materials. They are useful for snipping
herbs, sectioning chicken, preparing shrimp, octopus,
and many other cutting tasks. For many home cooks,
they are a favorite for slicing pizza.
h. Pizza Cutter

-is a tool used in dividing pizza into smaller pieces before

serving.
i. Peeler

-is a sharped-edged tool used in removing the skin or

outer covering of vegetables, fruits, and root crops.
C. Mixing tools and equipments
are used to combine two or more ingredients by beating, stirring,
and whipping. The utensils serve as container for the food while
the tools are used to agitate the ingredients to distribute or
disperse them evenly.
a. Bowl

-is a container or vessel for food mixing. It comes in

different sizes. Some are made of plastic while others are
made of glass, aluminum or stainless Bowls that are made
of clay, enamel or wood can be also be used bat are nit
longer that popular now.
b. Blender

-is an automatic electrical kitchen tool used for mixing,

blending, and preparing shakes.
c. Electric Mixer

-is an electric kitchen equipment used in mixing

ingredients by beating. stirring or whipping.
d. Pastry Blender

-is a tool used to cut in shortening into the flour. It is

made of steel wires attached to a plastic handle.
e. Rotary Egg Beater

-is a manual tool used in beating eggs or cream. into the

flour. It is made of steel wires attached to a plastic
handle.
f. Utility Spoon and Fork

- are implements used to mix small quantities of ingredients

and are used for other purposes.
g. Wire Whisk

-is used for beating eggs, butter, cream and sugar.

h. Wooden Spoon

-is a big spoon made of wood used in creaming fats., and

mixing and stirring food.
D. Special use tools
-are designed for a particular purpose. Most of them are
simple and commonly used. Each tool plays an important role
in preparing food either for the family or for entrepreneurship.
a. Apple Corer

-is used to remove the innermost part or core of an apple

containing its seeds.
b. Can opener

-is used to open tin cans.

C. Colander

-is used for washing vegetables and draining rinsed cooked

noodles.
d. Dipper

-is a more or less deep bowl with a handle used to transfer

liquids from one container to another.
e. Dredger

-is used to hold flour, salt, or pepper mixture used in coating

fish or poultry while shaking.
f. Egg separator

-is used to separate its yolk from the albumen-egg white.

g. Food Tongs

-are implements used to hold food items before, during, and

after cooking.
h. Funnel

- is a cone-shaped tool with a tube or pipe at the end used in

pouring liquids, and granulated ingredients into narrow-
mouthed containers
i. Juice Extractor

-is used to squeeze out juice from fruits or vegetables.

j. Knife Rack

- is a rack used to hold knives.

k. Mortal and pestle

-are paired utensils used in powdering, pounding and

crushing peppercorns, garlic, nuts and others.
l. Knife sharpener

-is used to maintain the cutting condition of knife.

m. Pasta spoon and server

-is used in scooping cooked noodles to transfer to a serving

plate without any mess. It can be used for spaghetti or for
other long noodles. A slotted spoon can be used for short
pastas.
n. Potato Masher

-is used for mashing cooked potatoes, turnips, carrots, or

other soft-cooked vegetables.
o. Rubber scraper

-is a tool used in scraping food that is stick to the bowl or

pan during mixing or after pouring into the cooking vessel.
p. Spatula

-is a flexible bladed tool that is used for various purposes.

Large spatulas are used to apply icing or frosting to cakes.
Small spatulas, which are five to six inches long and about
one- inch wide are used to loosen cookies from pans.
q. Strainer

- is used to remove dirt or lumps from dry ingredients. It can

also be used to combine dry ingredients and extract milk
from desiccated coconuts.
r. Two-Tined fork

r. TWO-TINED FORK is used to hold meats while slicing

them and turn bigger pieces while browning or cooking
them. It is made of stainless steel and set in a heat-proof
handle.
s. Utility Tray

-is used in assembling ingredients during food preparation.

 D. Cooking Tools and Equipment

Cooking tools and equipment are necessary in preparing

food using heat. Cooking food makes it safe from
microorganisms that may be present in raw food materials.
At the same time, cooking makes food palatable and easier
to digest. Cooking may be done on top-of-the-range or oven
in the kitchen.
A. Top-of-the-Range Cooking
a. Barbecue Grill
-is a cooking equipment used in broiling fish,
meat, or vegetables like corn and sweet potato.
b. Basting Spoon
-is a kitchen tool used to gather and pour back
the liquid at the bottom of the pan over the meat
during roasting.
c. Carajay
-is a cooking vessel used purposely for deep-
fat frying.
d. Casseroles
-are cooking utensils of different sizes used
according to food quantity requirements.
e. Custard Molds
-are containers used for cooking custard
mixture by steaming,
f. Double Boiler
-is a cooking utensil consisting of two pots, one
fitting into the others so that food placed in the
upper part is cooked by the boiling water in the
lower one. It is used in making chocolate
frosting to avoid scorching.
g. Frying Pan
-is a utensil used for cooking food in a small
amount of fat.
h. Kettle
-is a metallic vessel for boiling water.
i. Laddle
-is a long-handled kitchen tool used in stirring
food cooked and serving liquid food.
j. Pressure Cooker
-is an airtight container for cooking food at high
temperature under high pressure.
k. Rice cooker
-is an electric pot especially designed for
steaming rice.
i. Saucepan
-is a utensil usually with a long handle used for
cooking sauces and gravies.
m. Streamer
-is a vessel in which food is cooked using
steamer generated by boiling water.
n. Turner
-is a kitchen utensil used for turning food while
cooking.
o. Egg Poacher
-is a cooking tool that enables eggs to
be easily cooked in boiling water, milk, or other
liquids.
p. Girddle
-is a flat stone, metal or shallow pan used for
cooking thin cakes.
q. Waffle Iron
- is a cooking utensil for waffles or crisp cakes.
It consists of two-hinged metal parts usually
marked with indentions so as to give a large
designed molding with a heating surface when
closed on each other.
B. Baking
a. Cake Cooler
-is a wire-mesh rack wherein cakes or cookies
are placed to cool.
b. Baking Pans
-are metal flat metal moulders and
containers with straight sides that are more or
less one inch deep. Commonly used pans are
round pans, square pans, and rectangular pans
of different sizes. There are also other kinds and
shapes of pans for special purposes.
c. Cookie sheet
-is a flat rectangular metal sheet with rolled
edges used especially for baking cookies,
biscuits, and breads. It is used for other
purposes too.
d. Custard cups
-are heat-resistant cups made of porcelain or
glass used in baking individual custard.
e. Jelly Roll Pan
-is one-inch-deep baking pan with straight sides
for making thin sponge cakes.
f. Muffin Pan
-is a baking pan formed by connecting cups
usually used for muffins or cupcakes.
g. Pie Pan
-is a pan usually made of heat-conducting
materials used for holding and shaping the
dough and filling of a pie.
h. Ring Mold
-is a round torus-shaped mold used for delicate
desserts such as cakes, custards, jellies, and
gelatins.
C. Cooking Equipment
b. Deep Fryer
-is a utensil specifically designed for frying
food in great amounts of fat or oil.
a. Bread Toaster
-is an electrical appliance designed like a small
oven, used for toasting bread, and for broiling
or baking a variety of food items in small
quantities.
c. Oven
-is enclosed chamber used for dry heat cooking
(like baking) that may be fueled by liquefied
petroleum gas (LPG) or electricity.
d. Stove
-is an apparatus usually made of metal, that can
be fueled by LPG or electricity, and is used for
cooking or heating food.
e. Rotisserie
-is a roasting equipment with a rotating device
that turns meat or fish over the source of heat so
that all sides are cooked evenly.
f. Roasting Pan
-with rack is a pan with sturdy handles used for
roasting food in a conventional gas or electric
oven.
STORAGE EQUIPMENT
Storing food properly and safely is of major importance whether for home
consumption or for more commercial purposes.
a. Refrigerator
-is an equipment with a low temperature
internal atmosphere intended for storing semi-
perishable food like eggs, fruits, vegetables,
milk, butter, cheese and left overs.
 b. Freezer
-is the part of a refrigerator wherein freezing
temperature is maintained for the purpose of
preserving perishable food such as meat, fish, and
poultry and for freezing ice creams. Foodservice
establishments use big freezers like chest freezers to
accommodate plenty of perishable goods. Bigger
establishments have freezers as large as one whole
room.
 c. Chiller
-is a machine for something, especially a cold
cabinet or refrigerator for keeping stored food a few
degrees above freezing. For home use, this is a
drawer under the freezer where processed meats are
kept.