Ropero, Mark Jerwel A.

Sept 17, 2023

MS-IIC
CAT203

1. Give atleast 3 examples of cutting tools and equipments.

Kitchen Shears – These scissors can be used to cut dried fruits, snip herbs, cut up a
chicken, and to trim fat from poultry and meat.

Chef's Knife – This common knife is used to cut, slice, and chop. From Wikipedia, the
free encyclopedia

Paring Knife – This knife can be used to pare or remove skins or peels.

2. Give at least 3 examples of measuring tools and equipments.

To measure small volumes: measuring spoons
To measure liquid ingredients: measuring jug

To measure dry ingredients: measuring cups

To measure weight: weighing scale

3. Give atleast 3 examples of mixing toolsand equipments.

Whisk is a cooking utensil which can be used to blend ingredients smooth or to incorporate
air into a mixture, in a process known as whisking or whipping.

Colander is a kitchen utensil used to strain foods such as pasta or to rinse vegetables.

Spatula is a broad, flat, flexible blade used to mix, spread and lift material including foods,
drugs, plaster and paints. In medical applications, "spatula" may also be used synonymously
with tongue depressor.

4. Give atleast 3 examples of baking tools and equipments.

Oven is the most valuable baking tool. Other than their primary function, baking, ovens
can do much more.

Preparatory tools:

These are the essential baking tools and equipment to start preparing the dish. You can
bake several dishes, but initially, you have to start by gathering the preparatory tools.
Further, with these tools, you can begin the process of preparing your dish. This toolkit
often includes graters, spatula, trays, etc; to give a proper start to your baking activity.

Measuring tools:

If you want your dish to come out the way you planned, then you have to add ingredients
in proper quantities. These measuring tools can measure the exact quantity of ingredients
you are required to add to your recipe.
5. Give some steps how to clean the electrical equipments.
Cleaning and sanitizing stationary equipment:

 Unplug the equipment.

 Take the removable parts off the equipment.
 Scrape or remove food from the equipment surfaces.
 Wash the equipment surfaces.