MATERIALS OF KITCHEN UTENSILS AND

EQUIPMENT COMMONLY FOUND IN

THE KITCHE
N.
 A cook should be
familiar with the
correct utensils,
devices and equipment in
the kitchen.
Job of cooking requires
specific tools , utensils
and equipment for
proper and efficient
 1.
ALUMI
• Best for all around use NUM
Most popular,
attractive and
lightweight and less
expensive.
It gives heat
distribution no matter
what heat temperature
.
• It turns dark when used
with alkalis.
 2. STAINLESS
STEEL
• It is the most
popular use d for
tools
and
equipment, but it
is
more
expensive.
• Easier to
clean and shine.
 3. GLASS
*good for
baking but not
practical on
top surface
cooking.
 4. CAST IRON
It is sturdy,
but must be
kept seasoned
to avoid rust.
 CERAMIC AND HEAT-PROOF GLASS

used especially
for baking dishes
, casseroles or
measuring cups.
• It conduct heat
slowly and evenly.
• Many of these
baking dishes are
decorated and can
go from stove or
 TEFLON
• Is a special coating
applied to the
inside of some
aluminum or steel
pots and pans.
• *it is easier to
wash and clean ,
however, take care
not to scratch the
Teflon clothing
with sharp
 PLASTIC AND HARD RUBBER
*used for cutting and
chopping boards,
table tops, bowls ,
rays and etc.
*less dull to knives
than metal and more
sanitary then wood.
* Plastics are greatly
durable and cheap
but may not last
long.
COOKING UTENSILS
LIST THAT EVERY
KITCHEN NEEDS .
 BASTER
Is handy for
retuning some of the
meat or poultry
juices from the pan ,
back to the food.
Its brushes can be
used for the same
purpose, but they
are also convenient
for buttering the
tops of breads and
baked goods after
 CANS, BOTTLES , CARTOONS OPENER.

It is used to open a
food tin preferably
a smooth
with
operation , and
comfortable grip and
turning knob.
 COLANDERS
-Are also called
vegetable strainer .
- Clean vegetables
- Strain pastas or tin
contents
 CUTTING
BOARDS
-is a wooden or
plastic board
where meats and
vegetables can
be cut.
 DREDGERS
It is used to shake
flour, salt
pepper and on
poultry, and
meat,
fish.
 DOUBLE BOILER
used when
temperature must
sbe below
kept
boiling, such as for
egg sauces,
puddings, and to
keep foods warm
without overcooking.
 EMERYBOARDS/SHARPENING STEEL

It is used to
sharpen
long knives.
 FLIPPER
It is used
for turning
hamburgers
and other
food items.
 FUNNEL
Sfill
It is used to
jars, made of
various sizes of
stainless steel ,
aluminum, or of
plastic.
 GARLIC
It is PRESS
specifically
designed for
purpose the of
pulping
garlic for cooking.
 GRATER
It isused Sto
grate, shred ,
slice and
separate
foods such as
carrots,
cabbage and
cheese.
 HANDY POULTRYAND ROASTING
TOOLS
Makes it easier
to lift hot
a roastedturkey
from
the roaster to
the serving
platter, without

it falling apart.
 KITCHEN
Often
KNIVES
referred
to as
cook’s or chef’s
tools,
knives are a
must for all
types of
kitchen
onion and
tasks,
slicing from
 7. KITCHEN SHEARS
Are practical for
opening food
packages, cutting
tape or string to
package foods or
simply remove labels
or tags from items.
 MEASURING CUPS, SPOONS

Are among the most

important items found
in any kitchen, since
consistently good
cooking
upon depends
measurements.
accurate
Scales are used to weigh
materials of bigger
volumes. It must be
handled carefully.
Commonly used measuring tools
in home or commercial
kitchens:
Measuring cup for dry it can only be used for
cold ingredients.
Measuring cup for liquid ingredients- made up
of heat-proof glass and transparent so that
liquid can be seen.
Portion Scales-used to weigh serving portions
from one ounce to one pound.
Scoops and Dippers- used to measure serving
of soft foods, such as fillings, ice cream and
mashed potato.
Household Scales-used to weigh large quantity
of ingredients in kilos , commonly in rice,
flour , sugar, legumes or vegetables and meat
up to 25 pounds.
 PASTA SPOON OR SERVER
Is used to transfer a
little or much cooked
pasta to a waiting
plate, without mess. It
is best used to long
noodles, you can use
a large slotted serving
spoon for short
pastas.
 POTATO MASHER
Used for mashing
cooked potatoes
, carrots
turnips, soft
or cooked
other
vegetables.
 ROTARY EGG BEATER
Used for beating small
amount of eggs and
batter. It should be
made up of stainless
steel, and gear driven
for ease in rotating.
 SCRAPER
It is a rubber silicone
tools to blend or
scrape the food from
the bowl; metal,
silicone or plastic egg
turners or flippers.
 SEAFOOD SERVING TOOLS
It make the task of
cleaning seafood and
removing the shell
much easier.
 SERVING SPOONS
A utensil consisting of
a small, shallow bowl
on a handle, used in
preparing , serving or
eating food.
 SERVING TONGS
It enables you more
to
easily grab and
transfer larger
items, poultry food
or meat
portions to a serving
platter.
 LADLE
Used for serving
soup or stews , but
can also be used for
gravy, dessert sauces
or other foods. It also
works to remove or
skim off fat from
soups and stews.
KINDS
OF
KNIVEs
 BUTCHER KNIVES
Used to section raw
meat, poultry, and
fish. It can be used as
a cleaver to separate
small joints or to cut
bones.
 FRENCH KNIFE
Used to chop, dice, or
mince food.
 ROAST BEEF SLICER
Used to slice roasts,
ham , and thick, solid
cuts of meats.
 BONING KNIFE
Used to fillet fish and to
remove raw meat
from the bone.
 FRUIT AND SALAD KNIFE
Used to prepare salad
greens, vegetables
and fruits.
 SPATULA
Used to level off
ingredients when
measuring and
to spread
frostings and
sandwich fillings.
 CITRUS KNIFE
Used to section
citrus fruits.
The
blade has two-
serrated
sided,
edge
 PARING
KNIFE
Usedto core, peel,
and section fruits and
vegetables. Blades
are short,
with hollow ground.
concave
 SPOON
S
Solid, slotted or
perforated. It is made
of stainless steel or
plastic, the solid ones
are used to spoon
liquids over foods and
to lift foods, including
the liquid out of the
pot.
 TEMPERATURE SCALES
Used to measure heat
intensity. Other small
thermometers are
hanged or or stand iin
ovens or refrigerators to
check the accuracy of
the equipment’
thermostat s
.
 TWO-TINE FORK
Used to hold meats
while slicing, and
to turn solid pieces
of meat while
browning or
cooking . Made of
stainless steel with
heat-proof handle.
 VEGETABLE PEELER
Used to scrape
vegetables. The best
ones are made of
stainless with
steel sharp
double that blade
swivels.
 WHISKS FORBLENDING , MIXING

Used for whipping eggs

or batter, and for
blending gravies,
sauces, and soups.
 WOODEN SPOON
Are useful for
creaming, stirring
and mixing.
should be madeThey
of hard wood.