Kitchen Tools and Equipment

Types of Kitchen Tools According to Use

A. Measuring and Weighing Tools
These are used to
measure volume and
weights of liquid and dry
ingredients. They come
in different materials like
plastic, aluminum, glass,
and stainless steel.
Types of Kitchen Tools According to Use
B. Tools and Aids for Cutting, Slicing, Chopping, Paring, Pounding
• Grater • Kitchen
• Can opener sharpener
• Corer • Ice pick

• Peeler • Meat tenderizer

• Chopping board • Garlic press

• Juicer • Potato Masher

• Grinder
• Kitchen shears
Types of Kitchen Tools According to Use
B. Tools and Aids for Cutting, Slicing, Chopping, Paring, Pounding
Types of Kitchen Tools According to Use
B. Tools and Aids for Cutting, Slicing, Chopping, Paring, Pounding
Types of Kitchen Tools According to Use
B. Tools and Aids for Cutting,
Slicing, Chopping, Paring,
Pounding
Cleaver – is for chopping and

mincing
 Types of Kitchen Tools According to Use
C. Tools for Mixing, Blending, Straining, and Rolling

Mixing
Wire whisk Wooden spoon

Handy mixer
Rotary egg beater
Types of Kitchen Tools According to Use
C. Tools for Mixing, Blending, Straining, and Rolling

Blending Wire whisk

Pastry
blender

Basting Rubber
brush scraper
Blender
Types of Kitchen Tools According to Use
C. Tools for Mixing, Blending, Straining, and Rolling

Straining
Slotted
spoon Funnel

Colander

Strainer Tea strainer

Flour sifter
Types of Kitchen Tools According to Use
C. Tools for Mixing, Blending, Straining, and Rolling

Rolling

Pastry Roller Pizza Pie Roller

Rolling Pin
Types of Kitchen Tools According to Use
D. Tools for Holding, Lifting, and Scooping

Two-tines fork
Kitchen Tongs Wooden spoon Ice cream scooper
Types of Kitchen Equipment
These are small or large electrical or power-operated appliances
A. Major Kitchen Equipment

1. Range – has a stove on top

for cooking and an oven
below for baking.
Types of Kitchen Equipment
These are small or large electrical or power-operated appliances
A. Major Kitchen Equipment

2. Oven – an enclosed
structure with thermostat;
used to bake cakes, pastries,
meat, fish, poultry, and
pasta
Types of Kitchen Equipment
These are small or large electrical or power-operated appliances
A. Major Kitchen Equipment

3. Refrigerator – of two-door
or single-door type; for
storing raw and cooked
food at controlled
temperature; has
compartments like freezer,
chiller, racks, and vegetable
crisper.
Types of Kitchen Equipment
These are small or large electrical or power-operated appliances
A. Major Kitchen Equipment

4. Freezer – of upright or
chest type, store meat, fish,
poultry, and cooked
products for months.
Types of Kitchen Equipment
These are small or large electrical or power-operated appliances
A. Major Kitchen Equipment

5. Microwave oven – for

cooking or heating frozen or
refrigerated food in
minutes; an essential
equipment in food
establishments.
Types of Kitchen Equipment
These are small or large electrical or power-operated appliances
A. Major Kitchen Equipment

6. Blender – a multipurpose
equipment that can chop,
grind, whip, blend, grate,
puree, and liquefy fruits and
vegetables into juices.
Care of Kitchen Tools and Equipment
Cleaning is the process of removing leftover food and other substances on
tools and wares. To clean thoroughly, use a cleaning agent. There is a
specific cleaning agent for every kind of dirt.

1) Detergents – these are cleaning agents specially designed to

wash dishes and other wares without forming suds.
2) Solvent cleaners – removes stubborn grease on preparation
and cooking surfaces.
3) Acid cleaners – removes hard mineral deposits.
4) Abrasive cleaners – removes heavily accumulated soil on
food contact surfaces.
Care of Kitchen Tools and Equipment
Sanitizing is the application of heat, radiation, or chemical for the purpose of
cleaning and disinfecting thoroughly any food ware or tool as to promote health
and avoid contamination of any infectious disease or harmful microorganisms.

Methods of sanitizing include the following

1) Application of heat using steam, hot water, or hot air.
2) Use of chemicals.
Procedure in Cleaning and Sanitizing
Step 1: Washing
Pre-washing activities include clearing all tools, utensils,
dishes and equipment by hand. After clearing, soften stubborn
dirt by soaking in water.
Use warm, soapy water, in washing all wares. Washing
removes not only softened dirt but most of the bacteria present
in these wares as well. Remember the order of washing:
glassware, flatware, chinaware, utensils, pots, and pans.
Procedure in Cleaning and Sanitizing
Step 2: Sanitizing
Most food establishments sanitize their dishes using a
dishwasher. This equipment is effective because it has a hot wash
and drying cycle.
Some food establishment, which do not use a dishwasher,
sanitize the wares by pouring hot water over the wares arranged in
racks.
Step 3: Drying
It is easy for dishes, flatware, and other wares if dried in racks once
they are sanitized. For faster drying, use clean, absorbent towels to
wipe them dry.