Classifications of Kitchen equipments

All kitchen equipments have been classified in various ways.

I. Mechanical, Electrical and Gas Equipments

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1. Mechanical appliances: Used for chopping, grinding, beating, peeling,

cooking and serving utensils.

2. Electrical appliances: Electric Oven, Refrigerator, Mixer, Toaster, Hot

plate, Heater, Electric kettle, hot food Cabinet etc.

3. Gas appliances: Gas stove, cooking Range and Oven.

II. Essential and Luxury Equipments

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Another classification of kitchen equipments comprises of innumerable items

from pots and pans to Refrigerators. These may be divided into (1) Essential
and'(2) Luxurious Equipments. The need for these equipments would differ
with the size of the family, their activities, requirements and their financial
capabilities.

III. Major and Minor Equipments

Kitchen equipments can also be classified as (1) Major and (2) Minor kitchen
equipments.

Major Kitchen Equipments

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1. Stoves

2. Refrigerators

3. A Sink

4. A Table

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5. A Cooker

6. A meat safe cupboard and Rack.

7. A Mixer-cum-Grinder

8. An Oven

Minor Kitchen Equipments

1. Pots of various sizes

2. Pans of various types such as sauce pan, frying pan, baking pans and
roasting pans.

3. Sets of Jugs

4. Sets of basins

5. Trays such as Cake tray, Vegetable tray etc.

6. Bowls for mixing food stuffs

7. Tins for storage

8. Measuring equipments- Print measure, ounce measure, measuring cups,
tablespoons, tea spoon, weighing machine.

9. Boards- Chopping board, kneading board, pastry boards.

10. Rolling Pins- Sieves, juice extractor, lemon squeezer, Jelly mould, set of
grinding stove.

11. Knives- Vegetable knife, egg slicer, doughnut cutter, Pastry cutter,
Biscuit

12. Spoons and ladles- Tablespoon desert spoon for mixing, wooden spoons.

13. Tin openers and bottle opener, Cork screw.

14. Refuse Bin.

15. Cloths- Dish cloth, kitchen cloth, dusters roller towels, Oven clothes.

Cooking and Serving Equipments

This category of equipments is classified according to the cooking and
purpose.

IV. Cooking Utensils

1. Pressure Cooker

2. Toaster

3. Coffee percolator

4. Idli steamer
5. Rice cooker

6. Milk boiler

7. Baking dishes

8. Non-stick utensils- pans of various types.

9. Cook and serve vessels.

Serving Utensils
1. Glass wares

2. Silver wares

3. Plates of different sizes

4. Cups, bowels, saucers

5. Jugs

6. Teapot set

7. Different types of dishes

8. Knives, Forks and Spoons

9. Napkins

10. Table decoration etc.

August ___, 2014
LESSON PLAN
in TLE GRADE
9COMMERCIAL
COOKINGI.
 
OBJECTIVE
At the end of the
lesson the students
are expected to:1.
 
Identify the
materials of
kitchen utensils
and tools
commonly
found in the
kitchen.2.
 
Value the uses and
importance of
the kitchen
utensils.3.
 
Demonstrate the
proper use of
kitchen utensils.
II.
 
SUBJECT
MATTER
Title : MATERIA
LS OF KITCHEN 
UTENSILS COM
MONLY FOUND
IN THE
KITCHENReferen
ce : K to 12 TLE L
EARNING MOD
ULE GRADE 9C
OMMERCIAL
COOKINGINTER
NETMaterials : L
CD Projector Net
bookPicturesMarki
ng PenManila
PaperWhite
BoardIntegration : 
ICT
III.
 
PROCEDURES
TEACHER’S
ACTIVITY
 A.
 
Classroom
Routine


 
Opening Prayer


 
Greetings


 
Checking of
attendance
B.
 
Review/ Recall

 
Let us have a
recall about
the previous topic:


 
What are the palat
abilityfactors or
eating qualities of
afood as judged by
the humansenses?


 
Ok very good I’m
glad thatyou’ve
still remember 
 our previous
lesson. So now
let’s proceed
.
C.
 
Motivation


 
Are you familiar
with thedifferent
materials of
kitchenutensils
commonly found
in thekitchen?(The
teacher will show
picturesto the
students)
STUDENTS’
ACTIVITY
 
- The palatability f
actors are:a. visual
perception b. odor
detectionc. Taste
stimulid. Tactile
sensatione. Flavor-
 
“Yes Ma’am”