KITCHEN TOOLS

and EQUIPMENT
Basic Kitchen Tools and Equipment
• Knife set
• Measuring devices
• Utility kitchen utensils
• cookware
• oven and kitchen equipment
Definition of terms:

Dry ingredients
 ingredients such as flour, sugar, baking powder, and the
like.

Equipment
 considered more complicated tools. Most kitchen
equipment are run by electricity such as ovens, ranges,
mixers, toasters and blenders.
Measuring Tools
 used to measure dry and liquid ingredients. Measuring
tools includes cups, spoons and scales.

Pans
 containers that are usually broad, shallow and open with
handles; used to cooked food.

Pots
 containers that are fairly deep with handles and often lids;
used to store, cook, or serve food.
Tools
 used to perform specific tasks such as can opening and
shredding . A tool is usually easy to operate because it does
not require complicated instructions.

Wet Ingredients
 ingredients such as milk, water, soy sauce, coco milk,
vanilla and the like.
 KNIFE SET

KNIFE SET

- The most important and most

basic kitchen tool. It comes in
different sizes, uses, and edges.
Chef’s Knife
- It is an all purpose knife use for
chopping, slicing and mincing.
Ideally it’s blade is 20 to 35
centimeters (cm) long.

Utility knife
- It is lighter than the chef’s knife
and is used for miscellaneous
cutting. It’s blade is generally 12
to 17 cm long
Paring Knife
- It is used for peeling and paring
fruits and vegetables. It’s blade is
5 to 10 cm long.

Boning Knife - It is used to separate meat from

bone. It is shorter and thinner than
the chef’s knife. It’s blade is about
15 cm long.
Filleting Knife
- It is used to fillet fish. It is
similar to the boning knife, but
it’s blade is more flexible.

Cleaver
- It is somewhat heavy and has a
rectangular blade that is usually 15
cm long. It is used for chopping,
shredding, pounding and crushing.
Tourne Knife
- It is used for fruits and vegetables.
It is a small, curved knife similar to
the pairing knife.

Slicer - It is a long blade with a round or

pointed tip. It is used to slice meat. It’s
edge may consist of hollow round
grooves so that the meat will not be torn
while being sliced.
 MEASURING DEVICES
Aside from knives,
measuring devices
should also be found
in every kitchen.
Good cooking
depends on accurate
measurements.
Dry Measuring Cups
- They are used to measure dry
ingredients such as flour and sugar.
They are filled right up to the top and
then levelled off. Their sizes range from
1/8, 1/4, 1/2, 1/3, to 1 cup. They are
commonly made from aluminium,
stainless steel, glass or plastic. Plastic
measuring cups should be used for cold
ingredients only.
Liquid Measuring Cup

- It is used to measure wet

ingredients such as milk and
water. It has spouts for easy
pouring . Gradations from 30,
60, 80, 120, to 240 millilitres (ml)
are commonly written on the
sides. It is generally made of
clear, heat-resistant glass.
Measuring Spoon
- They are spoon-shaped kitchen
utensils, varying in sizes from a dash
to 1 tablespoon (tbsp.) or 15 ml. The
smallest sets of spoon measures a
smidgen, a pinch and a dash. They
are used to hold specific amounts of
dry and wet ingredients. Measuring
spoon maybe made from different
types of materials.
Mass Scale
- It is used to measure the mass
of the ingredient. They can be
operated manually or digitally.
They can be top loading or
hanging. They can usually
measure up to 10 kilograms in
increments of 100 grams.
Instant-Read Thermometer
- It is used to measure the temperature of
food to know if it has been cooked properly
or is being stored at the right temperature.
It consists of a stainless steel stem that
serves as a temperature probe and either a
dial or a digital readout. The analog or dial
type thermometer can be calibrated easily
to get a true reading. Using a food
thermometer helps avoid both overcooking
and undercooking and reduce the risk of
food borne illnesses.
 Utility Kitchen Utensils

An ideal kitchen contains

utility utensils that help
make food preparation
and cooking easier and
faster. Even skilled chefs
cannot perform their jobs
well without them.
Peeler
- It is used to peel off or remove the skin
of fruits and vegetables. It can also be
used to shave chocolate and parmesan
cheese into long, thin, curly strips.

Garlic Press - It is used to crushed garlic cloves

efficiently by forcing them through a grid
of small holes. The skin remains in the
press, while the garlic is squeezed out.
Funnel
- It looks like a pipe w/ a wide, often conical
mouth and a narrow stem. It is used to pour
without spillage liquid or a small grained
ingredients into containers w/ small openings. It
is usually made from stainless steel, plastic,
aluminium or glass.
Grater
- It is used to grate, shred, and slice foods
such as carrots, cabbage and cheese.
 Ladle
- It is a long-handled spoon with a deep
bowl used for serving and transferring food,
especially soups and sauces. It can be solid,
slotted, or perforated. It can be made of
steel, silver, wood, melamine, or copper.
Flipper or Turner
- It is used to flip or turn and lift
pancakes, fillets, patties, and other
kinds of food while frying or grilling.
Cooking Fork
- It is a two pronged fork with a long
handle used to lift and turn food while
cooking or serving.

Spatula
- It is a broad flat, flexible scraper with a
rounded, unsharpened end used for
spreading and smoothing icings on cakes,
mixing ingredients, lifting and flipping and
scraping bowls. It can be offset or straight.
Pastry Brush
- It is used to brush or glaze the surface
of pastries with egg, butter, honey or
milk.

Baster
- It is used to moisten the surface of meat with pan
drippings , sauces or butter. A busting brush can be
used for the same purpose. It is also convenient for
busting bread before or after baking.
 Can Opener
- It is used to open canned goods. It can
be used manually or may operate by the
use of electricity.

Whisk or Wire Whip

- It consists of loops of stainless steel wire
fastened to a handle. It is used to beat,
fold, blend, and whip ingredients.
Kitchen Shears
- It look like a scissors. They are used for
cutting, snipping, and cracking nuts.

Tongs
- It is used to lift, turn, and transfer food.

Cutting Board
- It is a durable board on which food may
be cut and chopped. It can be made of
plastic or wood.
 Strainer
- It is used to separate liquid from solid
ingredients, sift fine grains, remove lumps, and
rinse food. It comes in various types as follows.

Colander
- It is a bowl-shaped strainer with holes. It is
used to drain food such as pasta. It can be
made of aluminium, thinly rolled stainless
steel, plastic or silicone.
Drum Sieve or Tamis
- It is a shaped somewhat like a snare drum, with
a low walled cylindrical frame, made of metal or
wood, that supports a discs of fine metal, nylon,
or cheesecloth mesh. To use a tamis, place it on
top of a bowl, and the ingredient to be strained
on the center of the mesh and push it through
with a scraper or pestle.
Chinois
- It is a conical sieve used to strain custards,
purees, soups and sauces, making them very
smooth. It can also be used to dust pastry with a
fine layer of powdered sugar.
Cheesecloth
- It is a loosely woven gauze-like cotton cloth
used primarily in cheese making. It is used as a
straining cloth and often strong, flavorless, and
odourless.

Food Mill - It is used to grind, mash, puree, and sieve soft

food. It is consists of three parts: a bowl, a bottom
plate with holes, and a crank fitted with a bent
metal blade that can crush the food and force it
through the holes in the bottom plate as the crank
is turned.
 COOKWARE

Pots and pans are very

important cookware that
every kitchen should have.
They vary in sizes, uses,
types of materials and styles.
Stockpot
- It is a cylindrical, deep, heavy bottomed,
straight sided pot for preparing, cooking
and storing stocks, soups, and stews. Two
handles are attached to the sides to assure
safe and easy lifting.

Saucepan
- It is a medium-deep pot with a flat
bottom, commonly used to make sauces
and gravies.
Casserole
- It is a round pan made of stainless steel,
ceramic or glass where food maybe cooked
and served.

Roasting Pan - It is a large rectangular pan, often with a

lid and a meat rack. It is deeper and heavier
than an ordinary baking pan. It is used to
roast meat and fish.
Nonstick pan
- It is coated with materials that prevent
food from sticking to the surface while
cooking.

Baking Sheet or Bun Pan

- It is a flat rectangular shallow metal
pan used to bake bread and pastries. It is
also used to bake or broil meat. A full pan
is 66 cm x 45 cm, while a half pan is 45
cm x 33 cm.
Cake Pan
- It is a metal or glass (oven-proof) pan
usually of different sizes, shapes and
designs used to bake cakes.

Cast-Iron Skillet
- It is a heavy, thick bottomed frying
pan used when steady and even heat
is needed in cooking.
Wok or Carajay
- It is often used for stir frying,
steaming, pan frying, poaching,
boiling, braising, searing, stewing,
making soup, smoking and roasting
nuts. A long-handled ladle must be
used to avoid burning of the hand
while cooking.
 Oven and Other Kitchen Equipment

Kitchen equipment are

more complicated tools.
These are usually electric
appliances, like ovens and
refrigerators, which are
must-haves in the kitchen
or in any food
establishment.
 Oven
- It is a thermally insulated chamber used
for baking and cooking. It can be an electric
oven, a gas oven or a microwave oven.

Refrigerator and Freezer

- It is used to keep food fresh, prevent food

spoilage and inhibit the growth of bacteria.
Most refrigerators have special compartments
for meats, fruits and vegetables and eggs.
Steamer
- It is generally used for steaming
food like siopao, siomai and fish.

Turbo Broiler

- It is used for broiling and

roasting.
Blender
- It is used to grate, grind, stir, blend, mix,
whip, puree, and liquefy different kinds of
food.

Mixer
- It is used for beating, mixing, folding, and
whipping baking ingredients. It can be a hand
mixer or a stand mixer.
Grill

- It is used to cook food

such as chicken, pork, and
fish by direct exposure to
heat.
FACTORS IN SELECTING KITCHEN
TOOLS AND EQUIPMENT

1. Size
Tools and equipment vary in size. If you are
preparing a dinner for a small family, then you
just need an averaged-sized pots, pans. If you
have a restaurant, then you need bigger tools and
equipment. The sizes of the tools must be
considered especially in storing and stocking
them in cabinets or pull-out drawers.
Classes of Equipment According to Size
a. Small Tools and Utensils. These include knives, peelers,
pots and pans, bowls, measuring devices, and other
utility kitchen utensils.

b. Small Electric Equipment. These include mixers,

blenders, food processors, juicers, toasters and steamers.

c. Large Electric Equipment. These includes ovens,

refrigerators and industrial food processors.
2. Function
Kitchen Tools and equipment are made for
specific purposes. Though some of them may
belong to same classification, each has it’s own
use. If you need to transfer sauce from a pot, a
ladle is a perfect choice. But using a knife instead
of a can opener to open a can of mushroom surely
not a wise move.
Appropriate Tools and Equipment According to Function

Preparation Tools – these are used in preparing ingredients.

Examples:
Cutting Tools – These are used in cutting or slicing
ingredients.

Examples:
Measuring Tools – These are used in determining the proper
amounts of ingredients or the right temperatures of food.

Example:
Mixing Tools and Equipment – These are used in mixing
ingredients.

Examples:
Serving Tools – These are used in serving food.

Examples:
3. Material
Kitchen tools are made from different materials.
You must choose kitchen tools that is made durable
materials, easy to clean, and will not interfere with the
desired quality of the food to cook.
Materials:

1. Aluminium – kitchen tools made of

aluminium are lightweight and less
expensive. They conduct heat easily.
2. Stainless Steel – Kitchen tools made of
stainless steel are easy to clean and do not
cheap or rust. Thus they are long-lasting.
However, they are more expensive.

3. Glass – Kitchen tools made of glass,

commonly bake ware, can hold heat for a very
long period of time. They do not absorb the
odors and flavors of food or react with any
food ingredient.
4. Copper – Kitchen tools made of copper are
attractive and durable. They conduct heat
evenly but are highly reactive with food and
more expensive.

5. Tin – Kitchen tools made of tin are

lightweight and less expensive but easily
damaged when used in high temperature
heating.
6. Clay – kitchen tools made of clay comes in
the forms of earthware, ceramic ware, stoneware
and porcelain ware. They are relatively fragile.
They can chip and break easily.

7. Wood – Kitchen tools made of wood conduct

heat slowly and do not scratch glass or non-stick
surfaces.

8. Plastic and Hard Rubber – it is durable

and less expensive. It absorb the odors and
flavors of food . It does not stain or heat resistant.
9. Teflon – three nonstick kitchen tools
require moderate heat and less oil. They are
easy to clean since food residue does not stick
on them.

10. Silicone – kitchen tools made of silicone

are usually colorful and are stain and heat
resistant. However they are more expensive.
KEEP KITCHEN TOOLS ORDERLY AND
FUNCTIONAL
Definition of Terms:
Cleaning – removing dirt to avoid contamination or disease

Cleaning agent – a chemical substance or solution used in

removing dirt.

Cutlery – silverware or flatware such as knives, forks, and

spoons used for eating.

Stack – to pile or arrange in order

Foodborne disease – a disease caused by viruses, bacteria,
parasites, or toxins present in a contaminated food.

Sanitizing – applying a method or substance to an already

clean surface to make it free from germs and conducive to
good health. It is also called disinfecting or sterilizing.

Storage area – a place intended for safe keeping of tools and

equipment.

Tableware – include drinking glasses, plates and cutlery used

for eating.
CLEANING THE KITCHEN AND KITCHEN
TOOLS AND EQUIPMENT
Keeping the kitchen clean and sanitized after each use will
help avoid spoilage of food, spread of food borne diseases,
food poisoning, insect infestation and accidents such as cuts,
slips and falls.

Proper maintenance of kitchen tools, equipment and the

working area will lead to safety and efficiency in the kitchen
and thus contribute in making kitchen task enjoyable.
CLEANING AGENTS:
WATER
- the universal solvent is considered the
most effective cleaning agent. It is environment
friendly and leaves no residue. It can be used
hot or cold even in the form of steam.

SOAP
- it is made from fats, oils and lye or
caustic soda. It should be diluted with water so
that it will not leave scum on kitchen utensils.
 DETERGENTS
They come in powder, liquid, foam or gel
form and are water soluble.

 BACTERICIDE
It is chemical substance used to
specifically kill bacteria.
 DISINFECTANTS
They are solutions that destroy
microorganisms like bacteria, fungi,
parasites and the like. For fast, safe, and
effective application it is better to use a
sprayer rather than a piece of cloth. Avoid
contact of chemicals with any part of the
body. If this happens, thoroughly wash the
affected part with water.
CLEANING TOOLS AND EQUIPMENT
Cloth
They are used for wiping and drying. They
should always be clean. Use different cloths for
tableware, kitchen tools, kitchen equipment and
the working area to avoid cross contamination.
Sponges and Scouring Pads
They are use to clean tableware and kitchen
tools. Use a sponge for a smooth surfaces. Use
a scouring pad for sticky food residues
especially cookware.
Brushes
They are used to remove stubborn
dirt that adheres to the surface of
kitchen tools, equipment and working
area.

Broom
It is used to sweep the floor. Brooms
maybe reed broom or walis tambo and
stick broom or walis tingting.
Floor Mop
It is used to wipe the floor clean and dry.

Bucket and Basin

They are used for transferring water or for
soaking materials that contain hard stains.
Keep them clean and dry after each use.
Dishwasher
It is an automatic electric appliance used for
washing and drying tableware and small kitchen
tools.
Jet Washer
It is an electric appliance use to removed
stubborn dirt on surfaces or objects by flashing
pressurized water on to them.
Vacuum Cleaner
It is an electric appliance that sucks up dust
and dirt on the floor or other surfaces.
STEPS IN CLEANING

Do not forget to turn off and unplug all electrical equipment

before you start cleaning them.

1.Pre-cleaning is done to remove loose or stubborn dirt, such as

soaking the dishes or pans and sweeping the floor.
2.Main cleaning is done by washing the material or area with a
mixture of warm water and soap or detergent.
3.Rinsing in clean tap water is done to remove the soap or
detergents.
4. Disinfecting is done by rinsing with hot boiling
water or by steaming.

5. Air-drying or wiping with clean cloth is done

before storing kitchen tools and equipment. Dry the
floor too and polish if necessary.
STORING KITCHEN TOOLS AND EQUIPMENT

1.Classify and store kitchen tools and equipment. Have a

place for everything and keep everything in it’s place.
2.Provide a cabinet for each tool and equipment.
3.Place cabinets within your reach to simplify work flow.
4.Label the cabinets accordingly.
5.Label tools and equipment that are not in good working
condition.
6. Always clean kitchen tools and equipment immediately
after use.
7. Keep them dry.
8. Store cleaning tools and equipment properly in their
designated areas after use.
PROPER STORAGE FOR SOME KITCHEN
UTENSILS AND TOOLS
Glassware Cabinet Knife Block
Deep Pull-Out Drawers Cutlery Tray
That’s all!

Thank You for Listening…! 

Prepared by:
GROUP II