A.

For Measuring

1. SUPPLY PAN OR UTILITY TRAY- Used to carry the measuring tools to the supply table and bring the
supplies back to the ketchen.
2. LIQUID MEASURING CUP-Used to measure liquid ingredients.
3. DRY MEASURING CUP-Used to easure dry ingredients.
4. MEASURING SPOON-Used to masure small quantity of ingredients.
5. SPOON-Used to put ingredients to the measuring cup.
6. SPATULA-Used to level off ingredients in measuring cup or measuring spoon
7. SCALE-Used to mesure ingrediets in kilograms and grams.
8. THERMOMETER-Used to check the temperature of the food.

B. FOR MIXING AND PREPARATION

1. MIXING BOWLS-Used tohold ingredients while they arebieng mixed.

2. SIFTER-Used to sift flour and other ingredients .
3. WIRE WHIP- Used to beat eggs,sauces and drinks.
4. RUBBER SCRAPER/RUBBER SPATULA-Used to get the last drop of batter and icing out of the bowl.
5. STRAINER-Used to separate liquid from solid food.
6. MOLDERS-Used puddings,gelatin and others desserts.
7. PASTRY BRUSH-Used appy batter or milk on soe food before baking.
8. VEGETABLE BRUSH-Used to clean the vegetables with tough skin.
9. TONGS – used to turn or lift meat or vegetables.
10. ROLLING PIN – used to roll dough for breads or pastry.

C. FOR CUTTING
1. BUTCHER KNIFE – used for large and heavy cutting.

2. FRENCH KNIFE / CHOPPING KNIFE – used to chop or dice foods.

3. BREAD KNIFE – used for cutting sandwiches and breads.

4. CHOPPING BOARD – used to protect the table when slicing or chopping food.

5. PARING KNIFE – used for removing skins and cutting fruits and vegetables.

6. PARER / PEELER – used to remove the thin skins of fruits and vegetables.

7. SCISSORS – may be used to mince, cube and trim food.

8. EAT GRINDER / FOOD CHOPPER – used to grind meat, or pickles.