UNIT 1:

COMMERCIAL COOKING
 LESSON 1:

USE AND MAINTAINING KITCHEN

TOOLS
 TYPES OF TOOLS AND EQUIPMENTS

1. ALUMINUM
• It is best for all around use.
• It gives even heat distribution no
matter what heat temperature you
have.
• Aluminum turns dark when used
with alkalis.
 TYPES OF TOOLS AND EQUIPMENTS

2. STAINLESS STEEL
• It is the most popular material
used for tools and equipment.
• It is easier to clean and shine and
will not wear out.
 TYPES OF TOOLS AND EQUIPMENTS

3. GLASS
• It is good for baking.
• It is not practical on top or
surface cooking.
 TYPES OF TOOLS AND EQUIPMENTS

4. CAST IRON
• It is sturdy.
• Holds heat well and distributes it
evenly.
 TYPES OF TOOLS AND EQUIPMENTS

5. CERAMIC AND HEAT

PROOF GLASS
• It is used especially for
baking dishes, casseroles, and
measuring cups.
• Glass and ceramic conduct heat
slowly and evenly.
 TYPES OF TOOLS AND EQUIPMENTS

6. TEFLON Polytetrafluoroethylene (PTFE)

• It is a special coating applied

to the inside of some
aluminum or steel pots and
• pans.
It helps food from not sticking to
the pan.
 TYPES OF TOOLS AND EQUIPMENTS

7. PLASTIC AND HARD

RUBBER
• Used for cutting and
chopping boards, table tops,
bowls, trays, garbage pails
• and
Theycanisters.
are much dulling to knives
than metal and more sanitary than
wood
COOKING UTENSILS
1. BASTER • Is handy for returning some of the
meat or poultry juices from the pan,
back to the food.
• Also convenient for buttering the tops
of the breads and baked goods.
2. CAN, BOTTLE, CARTOON OPENER

• Used to open a food

tin, preferably with a
smooth operation, and
comfortable grip and
turning knob.
 3. COLANDERS

• Essential for various tasks from

cleaning vegetables or straining
pasta
• Also called a vegetable strainer
4. CHOPPING BOARDS

• Wooden or plastic board

where meats and vegetables
can be cut.
 5. DREDGERS

• Used to shake flour, salt, and

pepper on meat, poultry, and
fish.
6. DOUBLE BOILER

• Used when temperatures

must be kept below
boiling
7. EMERY BOARDS/SHARPENING STEEL

• Used to sharpen long knives

 8. FLIPPER

• Used for turning

hamburgers and other
food items
9. GARLIC PRESS

• For pulping garlic

10. FUNNELS

• Use to fill jars

 11. GRATERS

• Use to grate, shred and slice

12. HANDY POUTRY & ROASTING TOOLS

• Use to lift a hot

roasted
chicken/meats
13. KITCHEN KNIVES

• Use for cutting, carving and

peeling
 Kinds of Kitchen Knives

Butcher knife Spatula French knife

Roast beef slicer Boning knife Paring knife

 Kinds of Kitchen Knives

Citrus knife Fruit and salad knife

14. KITCHEN SHEARS

• Use for opening food

packages, cutting tape or
string to package foods.
 15. MEASURING CUPS, SPOONS

• Use to scale the weight

and measure the
ingredients
Measuring cup for dry
ingredients
Measuring cup for liquid
ingredients
Portion scale
Scoops/dippers
Household scales
 16. PASTA SPOON OR
SERVER

• Use to transfer a little or

much cooked pasta to a
waiting plate, without
mess.
17. POTATO MASHER

• Use for mashing cooked

potatoes, turnips, carrots,
or other soft cooked
vegetables.
18. ROTARY EGG BEATER

• Use for beating small

amounts of eggs or batter.
 19. SCRAPER

• Use to blend or scrape the

food from the bowl.
 TWO-TINE FORK
20. SEAFOOD SERVING
TOOLS

• Use for cleaning seafood

and removing the shell
much easier.
21. SOUP LADLE

• Use for serving soups or

stews, but can be used for
gravy, dessert sauces or
other foods.
 22. SPOONS

• Use to spoon liquids over

foods and to lift foods,
including the liquid out of
the pot.
SERVING SPOONS WOODEN SPOONS
23. TWO-TINE FORK

• Use to hold meats while

slicing, and to turn solid
pieces of meat while
browning or cooking.
24. TEMPERATURE SCALE

• Use to measure heat

intensity
25. SERVING TONGS

• Enables you to more

easily grab and transfer
larger food items, poultry
or meat portions to a
serving platter, to a hot
skillet or deep fryer, or to
a plate.
 26. WHISKS

• Use for whipping eggs or

batter, and for blending
ingridents in baking.
27. VEGETABLE PEELER

• Use to scrape vegetables

and fruits.