CHAPTER 1

KITCHEN TOOLS AND

UTENSILS
LEARNING OBJECTIVES ARE
THE FOLLOWING:
 Analyze the basic utensil and small equipment in food
preparation.
 Explain the uses of kitchen tools and small equipment.
 Demonstrate the different utensils used in surface cookery,
oven cookery, accessory equipment used in food
preparation, materials used in kitchenware and specialized
equipment.

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Tool – defined as any instrument or implement, usually help with hands, to
help us do our work.

Utensil – is a vessel for domestic use.

Kitchen – a room or part of a room used for cooking and food preparationin
a dwelling or a commercial establishment.

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INDIVIDUALS NEEDS AND
PREFERENCES WILL
DETERMINE:
 What the needs are.
 The number in the family.
 The amount of entertaining done.
 The type of food usually prepared.
 The budget and the storage space.

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BASIC UTENSILS
 Saucepan with cover – 1qt; 2qts.
 Skillet – 8’’
 Double boiler – 1 ½ qt.
 Coffeemaker – 2-8 c.
 Cake pan – ‘8 or 9 ‘ square
 Roasting pan with rack
 Casserole – 1 ½ qt. with cover

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SMALL EQUIPMENT
 Rotary beater
 Sifter
 Kitchen scissor
 Strainer ( small and large)
 Kitchen fork
 Ladle
 Spatula
 Rubber scrapper
 Knives
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 Can opener
 Basting spoon
 Rolling pin
 Cutting board
 Cake rack
 Mortar and pestle
 Liquid measuring cups
 Measuring cup – dry ingredients
 Wooden spoon
 Measuring spoons
 Set of 3 mixing bowls
 Turners
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UTENSILS USED IN SURFACE
COOKERY
 Saucepans – aluminum pans should be thick enough that they do not easily
dent.
 Frying pans – vary in size 6-12 in diameter it desirables in saucepans are the
same for the frying pans.
 Dutch oven – it usually has a rounded cover which fits tightly to keep in the
steam.
 Pressure cooker – is a heavy pot with a cover tightly fastened by a rubber
gasket.
 Coffeemakers – it may comes as simple pot, percolator, a drip pot or vacuum
pot.
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UTENSILS USED IN OVEN
COOKERY
 Roasting pans – in this method cooking losses are less and the product more
palatable.
 Cake amd muffin pans – this kind of pans are usually made of round and
square layer that used for baking brownies and date bars.
 Casseroles – are baking dishes usually made of heat proof glass, earthe or
china.

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ACCESSORY EQUIPMENT
USED IN FOOD PREPARATION
 Measuring cups – measuring cups for dry and liquid ingredients are usually
made of aluminum or plastic.
 Measuring spoons – it may measure out of a teaspoon, a quarter teaspoon, a
half teaspoon and tablespoon.
 Sifters – a sifter may sift dry ingredients once or thrice in a single operation
depending on the number of wire screen it has.
 Strainers – look for the strainers with the wire screen carefully fastened to the
solid metal age.
 beaters – used to incorporate air in the product.
 Bowls – usually come in set of 3 in graduated size.
 Food containers – container for food may be plastic, glass, or metal. 10
 Cutlery – it should be high steel, the blade extends the whole length, the blade should be
forged.
 Care for and storage of knives – knives may be sharpened by stroking them on steel or stone,
using long strokes. For storage, knife holders made of wooden blocks are available.
 Potato peeler – the swivel or floating blade peeler is very convenient for paring fruits and
vegetables.
 Forks – may have long or short handles usually have to prongs.
 Spoons – used for mixing, stirring, and beating.
 Ladles – used for lifting liquids such as soups.
 Turners – used to turnover foods that being fried.
 Spatula – use for scrapping the food from soiled dishes before washing.
 Graters – may be flat, cylindrical, square or semi- circular.
 Pastry blenders – used to cut shortening into flour when making pie.
 Can opener – is a device that punches a hole by the use of an up and down motion around the
can. 11
 THANK YOU
PREPARED BY: BRANDEL
YRIGON