B.

KITCHEN TOOLS
CAN AND BOTTLE
OPENER
- This is used to open
cans, and bottles
with smooth
operation.
CUTTING BOARD
- This is used
when cutting or
slicing
ingredients.
GRATER
- This use to
separate, grate,
shread foods such
as cheese,
cabbage, and
Carrots.
POTATO
MASHERS
This is to mash
cooked potatoes,
turnips, carrots
and other soft
cooked
vegetables.
KITCHEN SHEARS
- These are very
useful in opening
food packages, cut
string from package
foods.
ROTARY EGG
BEATER
- This use for
beating small
about of egg or
batter.
SERVING SPOON
- These are used
in stransfering
food from the
serving dish to the
individual plate.
SOUP LADDLE
- This is used to
serve soup and
stews.
TWO-TINE FORK
- This is used for
hold cooked or
broiled meat
while slicing.
WOODEN LADDLE
- This is used for
creaming, stirring
and mixing.
C. MEASURING TOOLS

MEASURING CUP
FOR DRY
INGREDIENTS
- Used to measure
solid and dry
ingredients such as
flour, sugar and solid
fat.
MEASURING SPOON FOR
DRY INGREDIENTS
- These are used for
measuring small amount
of ingredients such as
baking soda, baking
powder, cinnamon and
cream of tartar, and other
dry ingredients needed in
a small quantity.
MEASURING CUP
FOR LIQUID
INGREDIENTS
-This is used for
measuring liquid
ingredients such
as water, milk and
cooking.
PORTION SCALE
- This are used to
weight small
amount of or
serving pieces of
food from 1 ounce
to 1 pounce.
D. KNIFE
BUTCHER KNIFE
- This is used to
section raw meat,
poultry and fish.
FRENCH KNIFE
- This is used to
chop,dice or
mince food.
ROAST BEEF
SLICER
- This is used to
slice roast,
ham,and thick
solid cut of
meats.
KITCHEN KNIFE
- This are also
called cook's or
chef tools.
VEGETABLE
PEELER
- This is used to
scrape vegetables
such as carrots,
potatoes and
cucumber.
 EQUIPMENT
- Equipment are more complicated needs of a chef
in the kitchen.
1. REFRIGERATOR OR 2. OVEN WITH
FREEZER RANGE
3. MICROWAVE OVEN
4. BLENDER