UTILIZE KITCHEN

TOOLS, EQUIPMENT
AND PARAPHERNALIA
 THE MATERIALS USED IN MAKING KITCHEN
UTENSILS AND EQUIPMENT COMMONLY FOUND
IN THE KITCHEN
- ANY COOK SHOULD BE FAMILIAR WITH THE CORRECT UTENSILS, DEVICES AND EQUIPMENT
IN THE KITCHEN. IT IS IMPORTANT TO CONSIDER SEVERAL THINGS AND NOT ONLY THE
PRICE WHEN BUYING THEM. THE JOB OF COOKING REQUIRES SPECIFIC TOOLS, UTENSILS,
AND EQUIPMENT FOR PROPER AND EFFICIENT PREPARATION OF FOOD. EACH PIECE HAS
BEEN DESIGNED TO ACCOMPLISH A SPECIFIC JOB IN THE KITCHEN.
- THE TOOLS, UTENSILS AND EQUIPMENT ARE MADE OF DIFFERENT MATERIALS, EACH
HAVING CERTAIN ADVANTAGES AND DISADVANTAGES. THE FOLLOWING ARE LISTS OF
KITCHEN UTENSILS AND EQUIPMENT COMMONLY FOUND IN THE KITCHEN AND IN WHAT
MATERIALS IT IS MADE OF.
 LIST OF KITCHEN
UTENSILS AND
EQUIPMENT AND IN
WHAT KIND OF
MATERIAL IT IS MADE
OF
1. ALUMINUM
- Is mostly used in the kitchen and most popular because it is
lightweight, attractive and less expensive.
- It requires care to keep it shiny and clean.
- It is also gives even heat distribution no matter what heat
temperature you have.
2. STAINLESS STEEL COOKWARE
- Is the most popular material used for tools and equipment, but
it is more expensive
- - it is easier to clean and shine and will not wear out easily .
- Choose those with copper, aluminum or laminated steel
bottoms to spread heat and keep the pot from getting heat dark
spots.
3. GLASS COOKWARE
- Use for salad making and dessert but not practical for top or
surface cooking. Great care is needed to ensure for long shelf life.
4. CAST IRON COOKWARE
- Is a durable but must be kept oiled to avoid rusting. Salad oil
with no salt or shortening can be rubbed inside and out and dried.
 5. DOUBLE BROILER
- Used when temperature must be kept below boiling, such as for
egg sauces, puddings, and to keep food warm w/out overcooking
6. TEFLON
- A special coating applied inside aluminum or steel pots and
pans.
- It prevents food from sticking to the pan
- It is easier to wash and clean, but take care not to scratch the
Teflon coating w/ sharp instrument such as knife or fork.
- Use wooden or plastic spatula to turn or mix food inside.
7. PLASTIC AND HARD RUBBER
- Plastics are greatly durable and cheap but may not last long
 OTHER MATERIALS
COPPER COOKWARE CLAY COOKWARE
 KITCHEN TOOLS
- A SMALL HAND HELD TOOL USED FOR FOOD
PREPARATION
1. CAN OPENER 2. COLANDERS
- USED TO OPEN A FOOD - ALSO CALLED A “VEGETABLE STRAINER”
CONTAINERS WHICH ARE ESSENTIAL FOR VARIOUS TASKS
FROM CLEANING VEGETABLES TO STRAINING
PASTA OR FOODS.
3. CUTTING BOARDS
- Are wooden or plastic board where meat, fruits and vegetables
are cuts
- Using plastic cutting board is more sanitary than wooden board
as it does not absorb food juices that can serve as medium for
bacterial growth.
4. FUNNELS 5. GARLIC PRESS
- A KITCHEN TOOL WHICH IS
- USED TO FILL JARS, MADE OF
SPECIFICALLY DESIGNED FOR THE
VARIOUS SIZES OF STAINLESS STEEL,
PURPOSE OF PULPING GARLIC.
ALUMINUM OR OF PLASTIC
6. GRATERS 7. KITCHEN SHEARS
- THEY ARE PRACTICAL FOR
- USED TO GRATE, SHRED,
OPENING FOOD PACKAGES, CUTTING
SLICE AND SEPARATE FOODS
TAPE OR STRING OR SIMPLY
SUCH AS CARROTS,
REMOVE LABELS OR TAGS FORM
CABBAGE AND CHEESE.
ITEMS.
8. POTATO MASHER 9. ROTARY EGG BEATER
- USED FOR MASHING - USED FOR BEATING SMALL
AMOUNT OF EGGS OR BATTER. THE
COOKED POTATOES, TURNIPS,
BEATERS SHOULD BE MADE OF
CARROTS OR OTHER SOFT
STAINLESS STEEL.
COOKED VEGETABLES.
10. SCRAPER
- A RUBBER OR SILICONE 11. SERVING SPOONS
TOOL USED TO BLEND OR - A LARGE SPOON USED TO
SCRAPE THE FOOD FROM SERVED OUT INDIVIDUAL
PORTIONS OF FOOD, IT IS USED
THE BOWL.
IN PREPARING AND SERVING .
 13. SPATULA
12. SERVING TONGS - USED TO LEVEL OFF
- USED TO GRAB AND TRANSFER FOOD
INGREDIENTS WHEN MEASURING
ITEMS, POULTRY OR MEAT PORTIONS TO A
SERVING PLATTER, HOT DEEP FRYER AND AND TO SPREAD FROSTINGS AND
PLATE. IT GIVES YOU A BETTER GRIP SANDWICH FILLINGS.
ESPECIALLY WHEN USED W/ A DEEP FRYER

14. SPOONS
- SOLID, SLOTTED OR PERFORATED
WHICH ARE MADE OF STAINLESS STEEL FOR DIFF. PURPOSES IN FOOD
OR PLASTIC. THE KINDS OF SPOON ARE
COFFEE SPOON, DESSERT SPOON,
SUNDAE SPOON, TABLE SPOON, SOUP
SPOON AND SALAD SPOON.
15. TEMPERATURE SCALES
- USED TO MEASURE HEAT INTENSITY
- DIFFERENT THERMOMETERS ARE USED
PREPARATION – FOR MEAT, CANDY OR
DEEP-FAT FRYING AND OTHER SMALL
THERMOMETERS ARE HANGED OR STAND
IN OVENS OR REFRIGERATORS TO CHECK
THE ACCURACY OF THE EQUIPMENT’S
THERMOSTAT.
16. WHISKS
- USED FOR BLENDING, MIXING , 17. WOODEN SPOONS
WHIPPING EGGS OR BATTER AND FOR - ARE MADE OF HARD WOOD
BLENDING GRAVIES, SAUCES AND WHICH ARE USED FOR
SOUPS CREAMING, STIRRING AND
- THE BEATERS ARE MADE OF LOOPED, MIXING.
STEEL PIANO WIRES WHICH ARE
TWISTED TOGETHER TO FORM THE
HANDLE.
 MEASURING TOOLS
- USED TO DETERMINING THE SPECIFIC AMOUNT OF AN
INGREDIENT REQUIRED BY USING A STANDARD MEASUREMENT
DEVICE

1. MEASURING CUP FOR 2. MEASURING SPOONS

LIQUID INGREDIENTS - COMES IN VARIETY OF SIZES, SHAPES ,
MATERIALS AND COLORS. THESE ARE
- ARE COMMONLY MADE UP OF HEAT-
USED TO MEASURE SMALLER QUANTITIES
PROOF GLASS AND TRANSPARENT SO
OF INGREDIENTS.
THAT LIQUID CAN BE SEEN.
3. HOUSEHOLD SCALES 4.SCOOPS OR DIPPERS
- USED TO WEIGH LARGE QUANTITY
- ARE USED TO SERVE OR
OF INGREDIENTS IN KILOS,
SCOOP SOFT FOODS, SUCH
COMMONLY IN RICE, FLOUR, SUGAR,
AS FILLINGS, ICE CREAM
LEGUMES OR VEGETABLES AND
MEAT UP TO 25 POUNDS. AND MASHED POTATO
 DIFFERENT TYPES OF KNIVES
ACCORDING TO USE
2. FRUIT AND SALAD KNIFE
1. FRENCH KNIFE - USED TO PREPARE VEGETABLES
- ARE COMMONLY CALLED AND FRUITS
AS CHEF’S KNIFE IS USED TO
CHOP , DICE OR MINCE FOOD.
3. KITCHEN KNIVES
- OFTEN REFFERED TO AS “COOK’S
OR CHEF’S TOOLS” USED FOR ALL
TYPES OF KITCHEN TASKS SUCH
AS PEELING AN ONION, SLICING
CARROTS, CARVING A ROAST OR
TURKEY ETC.
4. CITRUS KNIFE
- HAS A TWO-SIDED BLADE
AND SERRATED EDGE.
- IT IS USED TO SECTION
CITRUS
5. PARING KNIFE 6. VEGETABLE PEELER
- USED TO CORE, PEEL AND - USED TO SCRAPE OR PEEL
SECTION FRUITS AND VEGETABLES SUCH AS CARROTS,
VEGETABLES. POTATOES AND FRUITS
- BLADES ARE SHORT, - THE BEST ONES ARE MADE OF
CONCAVE WITH HOLLOW STAINLESS STEEL WITH SHARP
GROUND. DOUBLE BLADE THAT SWIVELS
 EQUIPMENT
- Refer to a small electrical appliance such as
MIXER, LARGE EXPENSIVE POER
OPERATED APPLIANCE such as RANGE or
a REFRIGERATOR.
- Equipment like range, ovens, refrigerators are
mandatory pieces in the kitchen or in any food
establishment.
1. REFRIGERATORS
- Are necessary in preventing bacterial infections from foods.
- Most of them have special compartment for meat, fruits and vegetables to
keep moisture content of each type of food.
- Butter compartment holds butter separately to prevent food odors from
spoiling its flavor.
2. MICROWAVE OVENS
- Are common kitchen appliance and are popular for reheating
previously cooked foods and cooking variety of foods.
3. BLENDERS
- Used to chop, blend, mix, whip, puree, grate and liquify
all kinds of food
- a blender is a very useful appliance. They may vary in
the amount of power (voltage/wattage).
 Checking your understanding
1. It is the most popular lightweight, attractive and less
expensive materials of kitchen utensils and ALUMINUM
equipment.
2. A more complicated tool that may refer to a small EQUIPMENT
electrical appliance.
3. A kitchen tool which is specifically designed for
GARLIC PRESS
pulping garlic for cooking.
4. It is used to grate, shred, slice and separate foods.
5. A must for all types of kitchen tasks from peeling an GRATERS
onion and slicing carrots, to carving a roast or
turkey, often referred to as cooks of chef’s tools.
KNIFE/KNIVES
6. It is used to measure solids and dry MEASURING CUP FOR
ingredients DRY INGREDIENTS
7. These are used to measure smaller
quantities of ingredients MEASURING SPOON
8. A rubber or silicone tool to blend or scrape
the food from the bowl. SCRAPER
9. A special coating applied to the inside of
some aluminum or steel pots and pans that TEFLON
helps from not sticking to the pan.
10. A kitchen essential used for creaming,
stirring and mixing that made of a hardwood. WOODEN
SPOON