KITCHEN TOOLS AND

EQUIPMENTS

TLE COOKEry (WEEK 3)

• BALL CUTTER- It is a sharp edged
scoop for cutting out balls of fruits
and vegetables

• Rubber spatula – It is used to

scrape off contents of bowls
• Channel Knife – It is a
small hand tool in making
garnishes

• Spatula- It is used for

manipulating foods like
spreading.

• Wire Whip- It is used for

mixing thinner liquids.
• Zester- It is used to remove
zest or citrus peels in thin
strips

• French Knife – used for

chopping, slicing and dicing

• Paring Knife - used for

trimming and paring fruits
and vegetables.
• Butter curler – used for
making butter curls.

• Cutting board – board for

cutting fruits and
vegetables

• Kitchen shear –cutting

device for ingredients like
scissors.
• Potato Masher-designed to
press potato and cooked
vegetables.

• Measuring spoons – are

used for measuring dry and
liquid ingredients in small
quantity.

• Measuring cups – used to

measure dry ingredients.
They come in various sizes
and volumes.
• Glass measuring cup - a
container which is usually
transparent. It is smooth in
the inside with the
graduation mark on the
outside to read. This is used
for measuring liquid
ingredients like water and
oil.

• Mixing bowls- containers

have smooth rounded interior
surfaces with nocreases to
retain some mixture.
• Mixing spoon - used for mixing
ingredients. It is made of wood in
different sizes and different length
of the handle.

• Strainer/colander - also called a

vegetable strainer which are
essential for various tasks from
cleaning vegetables to straining
pasta or contents.

• Fork - used to combine

ingredients
• Chiller – for keeping cold
foods chilled for service

• Oven – used for cooking,

baking, heating, or drying.

• Refrigerators -
compartment for meat,
fruits and vegetables to
keep the moisture content
of each type of food.
• Range/ Stove- A stove is a
device in which fuel is burned to
heat either the space in which
the stove is situated, or items
placed on the heated stove or
inside it in an oven.