Reviewer in TLE Cookery 7/8

Lesson 1: Kitchen Tools and Equipment used in Food Preparation

Tool - any instrument of manual operation.

Equipment - the implements used in an operation or activity.

TOOLS USED IN FOOD PREPARATION

Kitchen tools, utensils and equipment are grouped according to their uses, namely: measuring, cutting,
mixing, preparatory, cooking, and special usage.
A. Measuring tools
1. Measuring spoons are used to measure smaller quantities of ingredients.
2. Measuring cups for liquids is a standardized measuring cup designed for liquid
ingredients such as fruit juice, milk, oil.
3. Measuring cups for dry ingredients are nested cups that come in various sizes.
4. Timer is used to measure the cooking period of recipe.
5. Weighing scale is used to measure large quantities of ingredients

B. Cutting Tools and Equipment

1. Chopping or cutting board is usually made of hard plastic or wood and used to chop, cut,
and slice food.
2. Grater or shredder is used to turn food into fine pieces.
3. Kitchen knives have one sharp edge or pointed blade set in a handle.
4. Kitchen shears are used to trim the fins and tail of a fish and used to cut long item like
noodles
5. Peeler - it is a sharp –edged tool used to remove the skin or outer covering of root crops,
fruits and vegetable
C. Mixing Tools, Utensils and Equipment
1. Mixing Bowl is a container or vessel to mix food. It comes in many sizes and is made up of
plastic, glass, aluminum, or stainless steel.
2. Blender is used to mix and blend especially in preparing shakes.
3. Electric mixer is used to mix ingredients which may be by beating, stirring, or whipping.
4. Wire whisk is used to beat egg, butter, and cream with sugar.
5. Wooden spoon - is made of wood used to cream fats and mix and stir foods.
D. Special Tools
1. Can opener - is used to open tin cans.
2. Colander- is used to wash vegetables and draining cooked noodles after rinsing either with
cold or with tap water.
3. Kitchen Tongs - are used to hold food items when cooking.
4. Strainer - is used to removed dirt or lumps from dry ingredients.
5. Sharpener Knife - is used to maintain the cutting condition of a knife.
Lesson 2: Cleaning Compounds

Cleaning is the process of removing food and other types of soil from the surface such as dish, glass, or cutting
board. Cleaning agent must be selected because not all cleaning agents that remove food soil or other substances
can be used on food contact surfaces.
Sanitizing means making the kitchen and kitchen tools, utensils, equipment, and paraphernalia free from
microorganisms that can cause sickness and disease. It may be accomplished by applying heat, radiation,
chemicals, and/or natural disinfectants.
Technical Terms:
Cleaning is the process of removing food and other types of soil from the surface.
Sanitizing means to reduce or eliminate pathogenic agents (such as bacteria) on the surface of (something).
Organizing is different from cleaning in that involves creating a system for storing and finding things.

TYPES OF CHEMICALS FOR CLEANING AND SANITIZING KITCHEN TOOLS

AND EQUIPMENT

1. Detergents- There are cleaning agents solvents, or any substances used to

wash table wares, surfaces, and equipment. Examples include soap, soap
powders, cleaners, acids, volatile solvents, and abrasives.
Detergent is a substance that is used for cleaning. It is like soap, but it is
stronger and dissolves more completely in water. Detergents are special,
powerful cleansers that can break up dirt, oils, and grease in clothing or on
dishes.
2. Solvent cleaners- These are commonly referred to as detergents used on
surfaces where grease has burned on. Ovens and grills are examples of areas
that need frequent degreasing. These products are alkaline-based and are
formulated to dissolve grease.

3. Acid cleaners- These are used periodically in removing mineral deposits

and other solids that detergents cannot eliminate such as scale in washing
machines and steam tables, lime build up on dishwashing machines, and rust
on shelving. (e.g., phosphoric acid, nitric acid, etc.) These products vary
depending on the specific purpose of the product.

4. Abrasives- These are generally used to remove heavy accumulations of

soil that are difficult to remove with detergents, solvents, acids. These
products must be carefully used to avoid damage to the surface being cleaned.
Lesson 3: Measuring Abbreviations

Mensuration is determining and ensuring accurate quantities of ingredients according to recipe.

Accuracy in measurement is very important so that the finished product will conform to the palatability
expected.
Measuring tools are needed to prepare the exact amount of ingredients. Thus, measuring techniques
must be observed to ensure quality products.

Terms to remember:
1. Accurate - It is exact standard.
2. Compact - It is packed into a small container.
3. Lump - It is small, shapeless mass
4. Recipe - It is the “formula” for preparing food that contains a list of quantified
ingredients.
5. Shredded - It means torn or cut into small fragments or into strips.

MEASUREMENT ABBREVIATION
Accurate and precise measuring of ingredients is the key to successful cooking. The following
information will help you to become more familiar with measurements used in cooking.

Abbreviations
Dash- d Bushel- bu Centimeter-cm
Tsp-tsp or t Liter-L Decimeter-dm
Tbsp-tbsp or T Milliliter-mL Inches-in
Cup- c Cubic centimeter- cc Piece-pc
Pint-pt Ounce- oz Minute-min
Quart- qt Pound-lb Hour-hr
Gallon- G-Gal-gal Gram-g ‘C-degree celcius
Peck- pk Kilogram-kg ‘F- degree Fahrenheit