TOOLS, UTENSILS,

AND
EQUIPMENT FOR
MEAT PREPARATION
1. Bain Marie – It is also known as a
double boiler or a water bath, the bain
marie is a piece of French cooking
equipment that is used to heat things
slowly and gently
2. Baster - It is used to baste
meat as it cooks in its own
juices. Commonly used for
rotisserie cooking
grilling and
roasting.
3. Boning Knife - It is a
narrow-bladed knife used to
remove the bones and/or
flesh from meat, poultry and
fish.
4. Braising Pan - It is a special
enameled cast-iron pan
used to braise meats. Also
called a brazier and braiser.
5. Broiler Pan - It is a pan that is
designed to fit under the broiler.
Usually a rack is suspended over a
reservoir to both elevate the
meat and catch the drippings.
6. Butcher's Knife-It is a knife
that is made specifically for
butchering ,processing, and
sometimes gutting animals.
7. Carving Knife - It is a
long, thin knife used for
cutting thin slices of
cooked meat.
8. Chinese Chef's Knife - It is a
large, rectangular bladed
knife resembling a cleaver,
but much lighter and thinner.
9. Cleaver - It is a large,
rectangular, heavy, and thick
bladed knife used for "cleaving"
bone and meat quickly and
efficiently.
10. Chopping/Cutting Board - It is
used in the kitchen for preparing
food. Kitchen cutting boards are
often made of wood or plastic.
11. Crock Pot - It is a brand name
for a type of slow cooker, which is
a type of electric cooking
appliance used for making dips,
soups, stews, and braised dishes.
12. Dutch Oven - It is a thick-
walled iron (usually cast iron)
cooking pot with a tight-fitting
lid.
13. Frying Pan/Skillet - It is
a pan used for frying,
searing, and browning
foods.
14. Hamburger Patty Mold
- It is used for forming
hamburger patties.
15. Meat Grinder - It is use for
grinding, mixing raw or cooked
meat, fish, Vegetables, or
similar food.
16. Meat Fork - It a large
fork used for serving
meat.
17. Meat Slicer - It is a
tool used in butcher
shops and delicateness
to slice meats.
18. Mixing Bowl - It is
used for mixing
ingredients.
19. Meat Tenderizer-It is a
heavy blunt instrument
operated by hand that is
used to "tenderize" meat.
20. Stock Pot-It is a large
stainless or aluminum pot
that is used to make
stocks, broths, and soups.
21. Pressure Cooker - Food can be cooked
faster in a pressure cooker since the
boiling point of water increases with
pressure that raises the boiling point to
about 121°C or 257°F.