The importance of tools

in the kitchen
Introduction
A professional chef
possesses the ability to use
various tools, from simple
to large machines, and to
handle and care for each
tool effectively.
 Content
•Cutting tools • Hand tools
• Measuring and portioning tools
• Cookwares
Objective
•Identify the use of the different tools and
equipment
Cutting
Tools
1. French or chefs knife

• It is an all-purpose knife used

for chopping, slicing and
mincing.
• It is inflexible 8-14 inch long
blade.
2. Utility knife • It is an all-purpose knife used
for cutting fruits and vegetable
and carving poultry.
• It's inflexible 6-8 inch long
blade is shaped like a chef's
knife but narrower.
3. Boning knife
• It is used to seperate meat
from the bone.

• The blade is usually 5-7

inches long and may be
flexible and rigid.
 4. Paring knife
• It is used for detail work or
cutting fruits and vegetables.
The rigid blade is from 2-4
inches long.
5. Tourne knife (bird's beak knife)

• It is similar to a paring knife

but with a curved blade. It is
used to cut curved surfaces or
tourne vegetables.
6.Slicer

used for cutting thin slices of

either meat or vegetables in
medium to large portions
and it has a more flexible
blade than a carving knife.
7. Serrated slicer

• It is a knife with a
serrated edge used for
slicing bread and pastry.
 8. Cleaver

• It is a knife with a large,

heavy rectangular-blade
used for chopping or
cutting through bones.
9. Butcher knife or scimitar

It is a rigid blade that curves in

a 25 degree angle at the tip. It
is used for fabricating raw
meat and available with a 6-4
inch blade.
10. Clam knife
The short, sharp and rigid
blade is used to open clam
shells.
 11. Steel
It is a scored highly rough
steel rod used to hone or
straighten a blade
immediately after and
between sharpening.
12. Whetstone
It is a flat brick of synthetic
abrasives that is used to put
an edge on a dull blade.
HAND
ools
1. Table mounted
can opener
It is a heavy duty can
opener with a rotating
handle attached at the edge
of the table.
2. Chef's Fork
It is a heavey two-pronged
fork with a long handle
used to lift and turn food
items.
3. Mallet

It is a hammer like device

to crack ice or flatten meat
and poultry.
4. Vegetable peeler
it is used to peel off skin of
vegetable and other fruits.
5. Perforated and slotted spoon
These are large, long
handled spoons with holes
in the bowl used to remove
larger solid particles from
liquid.
6. Solid spoon
it is a large spoon holding 3
ounces used for mixing,
stirring, basting and serving.
7. Balloon whisk
it is a tool with loops of
stainless steel wire fastened
to a handle.
8. Parisienne scoop
it is a tool with sharp edged
scoop, cup shaped, or half
sphere used for cutting out
balls of fruits and
vegetables
9. Straight spatula
• long flat spatula with a
straight edge used for
leveling or frosting cakes.
10. Straight tongs
•It is a tool used for
grasping foods.
Measuring
And

Portioning
 1. Scale
It is used to determine the
weight of the inredient or a
portion of food.
2. Balance scale
This measuring tool allows
more weight to be
measured.
3. Measuring spoon
-used to measure small
quantities of both dry and
liquid ingredients.
A set of four measuring spoons; ¼
teaspoon, ½ teaspoon, 1 teaspoon, and 1
tablespoon.
4. Dry measuring cup
-used to measure preferably
dry ingredients such as
flour, sugar etc.
A set of ¼ cup, ½ cup and 1 cup units.
5. Liquid measuring cup

It has a lip or pour spout

above the top line of
measurements.
• Capacities from 250ml to 1 gallon
6. Ladles
It is used for portioning
liquids. The capacity in
ounces
7. Portion scoops
also known as ice cream scoop.
A portion control scoop is a
versatile tool that allows you to
measure and scoop vegetables,
rice, cookie dough, and other
soft foods.
8. Instant read thermometer

It is also known as stem

type thermometers are
inserted into food to obtain
temperature readings.
9. Candy thermometer
It measures temperature up
to 4000F using mercury in
a column of glass.
10. Timer
used to measure the
amount of time that makes
a sound when a certain
amount of time has passed.
Cook
ware
1. Pots
• These are large round vessels
with straight sides and two
loop handles.
• They are used on the stove
top for making stocks or soups
or sauces.
2. Woks
Their round bottom and
curved sides diffuse heat
and make it easy to toss
or stir contents.
3. Hotel pans •Also known as Steam Table
Pans.
•These are rectangular
stainless steel pans which
are designed to hold food
for service on steam tables.
4. Molds

These are tools used for

giving a food decorative
shapes.
5. Stockpot
It is a wide pot with a flat
bottom, straight sides, a
wide opening to the full
diameter of the pot, two
handles on the sides, and a
lid with a handle on top.
6. Sauce pan
A small deep cooking pan
with a handle used to make
sauces and other cooking
requirements.
7. Saute pan
It has straight sides and a
larger surface area which
makes it ideal for tasks like
searing meat or reducing a
pan sauce
8. Skillet
A pan with slanted sides, it
is sometimes called frying
pan. It's good for dishes like
frittatas that are served
straight from the pan.
9. Cast iron pan
• Cast Iron absorbs heat
well, retaining the warmth
and distributing it evenly
across the length and width
of the cookware.
10. Mixing bowls

• These are bowls used for

mixing of ingredients.
11. Steam kettles
• It is similar to stockpots
except they are heated from the
bottom and sides by steam
circulating between layers of
stainless steel.
 12. Steamers
• It is used to cook foods
rapidly and evenly using
dired contact with steam.
Thank
you!