Tools and

Equipment
Name: Shyann Kirk
Class: 5A2
Teachers: Mrs Marcelin & Ms Edwards
 Cooking
equipment
Cooking equipment do’s and don’ts

• Pans, pots, knives, pot spoons, graters and etc. are examples of
cooking equipment.
• Using sharp kitchen equipment which cut through things should be
used carefully. If not these could cause the user to become injured.
Thus ensure to handle it safely and carefully.
• Pots and Pans should be turned inward away from the isles. If it is not
does hand could accidentally turn the handles which could cause burns
or scalds
Oven equipment
Oven equipment do’s and don'ts
• Thermometers, baking trays and mitting are equipment used when using the oven.
• It is important to use oven equipment carefully to ensure you do not get burnt. If an
individual was to remove something from the oven without oven mitts or cloths,
they WILL be burnt. In addition leaving oven doors open can result in even worse
situations for both you and pets or children. Use thermometers to ensure the foods
cooked in the oven e.g. Meat are cooked properly. Otherwise one can contract
foodborne illness from undercooked food.
• Use oven mitts when handling things in the oven, keep doors closed when there is
no need for it to be opened and use thermometers to ensure that all food in the oven
is cooked thoroughly.
Processing
Equipment
Processing Equipment do’s and don’ts

• Processing equipment are used in modern days for example: electrical

mixers, Hand held blenders, blenders and much more.
• When using electrical appliances is import to unplug it when it is mot
in use. If so, there is a possibility that one could get electrocuted from
touching these equipment with wet hands or cleaning it using an
electrical conductor such as water.
• Unplug appliances when not in use and do not clean plugged in
appliances or use wet hands when handling it
Measuring devices
Measuring Devices do’s and don’ts

• Examples of measuring devices are: thermometers, measuring cups , spoons etc.

• These equipment must to measured with precision to ensure the accuracy of the outcome. If the
incorrect measurements are taken the dish might not come out according to plan.
e.g. someone is making a loaf of bread and they add a HEAPED tablespoon of yeast to the
dough – the bread will not come out the correct way because an excessive amount of yeast was
applied. When measuring ingredients stick to the measurement.
• Use the correct and precise measurement when measuring ingredients.
Knives
and hand
skills
 Knives and hand skills do’s and don’ts

• make sure your knife is sharp!  Dull blades will slow down even the most seasoned of chefs, and they are less
safe to boot. 
• In addition hand wash and towel dry your knives.  Putting your knife in the dishwasher can cause the blade to
dull faster, your handle to lose its shine & possibly crack..
DON’T use one knife for every chore in your kitchen!  A bread knife will be clumsy and hard on your veggies,
and a sharp chef's knife will ruin hard crusted bread.  Paring knives are specifically designed for small tasks,
and a heavy-duty chef's knife will make prep a breeze. 

• DON’T use your index finger to balance the knife.  This is an easy mistake to make and we address is further in
the video below.  Proper knife safety involves using your second and middle fingers to gently grip the blade on
both sides, instead of using your index finger to balance along the spine of the knife.  Improper knife handling
can lead to a wobbly knife – which can lead to cuts. 
Small
equipment
Small equipment
do’s and don’ts
• Unplug appliances it when it is not in use.
Someone could be injured from shock or
electrocution.
• Do not leave the appliances in the open eye for
children because that can result in further injures.
• Keep appliances in a safe area and unplug
appliances which are not in use.
Thank you !