ORGANIZING

TOOLS,
EQUIPMENT
AND
INGREDIENTS
MEASURING TOOLS
1. Measuring Cup
2. Scoop
3. Urn Cup
MEASURING CUP
• For large amount of
quantities or amount
of liquid;
• Sizes are 1 pint, 1
quart and 1 gallon
SCOOP
• Used for scooping
flour, sugar, and
other ingredients.
URN CUP
• Cool-handed
measuring container
for making coffee.
KINDS OF
KNIVES
CLEAVER
A heavy, broad blade
knife used for heavy
chopping and for
cutting through
bones.
BONING KNIFE
A thin pointed blade
about 6 inches long
used for removing
bones from raw meats
and poultry.
BUTCHER KNIFE
A heavy, broad, and
slightly curved blade
used for cutting,
sectioning, and
trimming raw meats
CHEF’S KNIFE
Used for slicing,
dicing, chopping and
mincing meats and
vegetables.
CLAM KNIFE
A short, rigid, broad-
bladed knife with a
slight edge.
Used to open clams
and selected varieties
of shellfish.
PARING KNIFE
Used for removing the
skin of fruits and
vegetables.
OYSTER KNIFE
A short, blunt knife
with a dull edge.
Used to open oysters.
SALAD/UTILITY
KNIFE
Used mostly for
pantry work, cutting,
and preparing salad
greens and fruits.
STEAK KNIFE
Knife with a curved,
pointed blade.
Used for cutting large
pieces of meat as in
steak.
BREAD KNIFE
Used for cutting
bread.
FLUTED KNIFE
A zigzag-edge knife
for decorative cutting
of food materials.
CAKE KNIFE
Used to insert under
the wedge of cake
after cutting to remove
from sheet.
GRAPEFRUIT KNIFE
Used for sectioning
oranges and
grapefruit
ROAST BEEF SLICER
Slices across the
largest cooked beef
roast
CHANNEL KNIFE
Used generally for
making garnishes