Kitchen Tools,

Equipment, and
Paraphernalia
Here is where your presentation begins
1-5
Different
Materials of
Utensils
MATERIAL : Glass
ADVANTAGE : Used for baking
DISADVANTAGE: Not practical on
the surface cooking
CARE : Handle with care
because it is easy to break.
MATERIAL :Cast Iron
ADVANTAGE :Sturdy
DIS ADVANTAGE: Easy to rust
CARE :Kept seasoned Rub
salad oil with no salt or shortening
inside and out and dry. Wash with
soap (not detergent) before using it.
MATERIAL :Ceramic and heat-
proof glass
ADVANTAGE : Used for baking
Used in dishes, casseroles and
measuring cups Heat slowly and evenly.
Used in stove and oven and dining table
DISADVANTAGE: Fragile
CARE :Handle with care
because it is easy to break
MATERIAL :Teflon and Aluminum
ADVANTAGE :Helps food from not sticking to
the pan easier to wash and clean
DISADVANTAGE:Oily when not properly washed
When the coating is removed, food will be easily
stuck
CARE :Take care not to scratch the
Teflon coating with sharp instrument such as knife
or fork. Use wooden or plastic spatula to turn
MATERIAL :Plastic and Hard Rubber
ADVANTAGE :
Used for cutting and chopping boards, table tops, bowls,
trays, garbage pails and canisters.

They are much less dulling to knives than metal and

more sanitary than wood.

Plastics are greatly durable and cheap

DISADVANTAGE: May not last long Not very eco-
friendly
CARE :Clean with soap and warm water.
5. Measuring Cups for Dry
Ingredients
- Cups marked up in graded
amounts, used in cooking .
- Used to measure dry ingredients
like flour, sugar, etc.
- Note: ○ Sift the flour first then
measure inside the cup and use
spatula to flatten the measurement
6. Measuring Cups for Liquid
Ingredients
- Used to measure water,
melted butter, and other liquid
ingredients before mixing or
putting with other food
ingredients
7. Measuring Spoon
● Used to measure smaller
quantities of liquid and dry
ingredients.
8. Weighing Scale
-A device used to measure weight
quantities of ingredients needed for
cooking.
-It helps measure if the bought
ingredients in the market have the
correct weight.
9. Cutting Boards
 11.Raw Meat.
12.Raw Fish.
13.Cooked Meat.
14.Vegetables.
15.Salads & Fruit.
16.Bakery & Dairy.
 17. Dough cutter

● Used in cutting yeast bread dough

18. Grater
Made of plastic or stainless
steel with perforation used in
shredding cheeses and
vegetables
19. Chef’s Knife

- can be used for almost every cutting task in

the kitchen, from cutting meats to chopping
vegetables.
- king in the kitchen.
 20. Bread Knife

Bread knives are used for cutting bread, cakes, and sometimes
meat, poultry, and seafood. They are designed in a way that
allows you to saw through the bread without pushing down or
squishing it.
 21. Cleaver/ Butcher Knife

- the bulkiest and heaviest knife in the kitchen.

- It is used to cut bones, meat, and hard and thick
materials such as squash or pumpkin in a
chopping motion.
22.Boning Knife

- it is
used for separating meat from the
bone, fileting fish, and cutting up meat.
23.Paring Knife

-used to peel or cut fruit and

vegetables into small pieces, or to
carry out other similar precision work
24. Kitchen Shears
● Used in trimming of the fins and
tail of a fish.
● They can also be used in cutting
long items like sotanghon noodles,
or ends of the vegetables.
25.Peeler
A sharp-edged tool or device
used in removing the skin or
outer covering of vegetables,
fruits, and root crops.
26. Bowl
● A container used for food
mixing. It comes in different
sizes.
● Can be made of ceramic,
aluminum, or plastic.
27. Pastry Blender
A cooking utensil
used to mix a
hard (solid) fat
into flour in order
to make pastries.
28. Rotary Egg Beater

A manual tool
used inbeating
eggs or cream.
29.Wire Whisk

Used for beating

eggs, butter, and
cream and sugar,
manually.
30. Can Opener
- Use to open
canned goods
or tin cans.
31. Dredger
- Used to hold flour,
salt, or pepper mixture
used in coating fish or
poultry while shaking.
-This help limits the
quantity of seasonings
to be put on the food.
32. Egg Separator

Used to
separate its
yolk from the
albumen.
33. Food Tongs

● Used to hold
food items before,
during, and after
cooking.
34.Funnel

A cone-shaped tool
with a tube or pipe at
the end is used in
pouring liquids and
granulated ingredients
into narrow-mouthed
containers
35. Knife Rack

● A rack
used to hold
knives.
36. Knife Sharpener

● Used to
maintain the
cutting
condition of the
knife.
37. Mortar and Pestle

Are paired utensils

used in powdering,
pounding, and
crushing peppercorns,
garlic, nuts, and
others.
38.Potato Masher

Used for mashing

cooked potatoes,
turnips, carrots, or
other soft-cooked
vegetables.
39. Rubber Scraper

A tool used in
scraping food that
stick to the bowl or
pan during mixing or
after pouring into the
cooking vessel.
40. Strainer

- Used to remove dirt

or lumps from dry
ingredients,
- Separates the dry
and wet ingredients.
- Used in blanching.
41.Two-Tined Fork

Used to hold
meats while
slicing them.
42.Juice Extractor
● Used to
squeeze out
juice from
fruits or
vegetables.
43. Food Processor

Used to shred
and shake the
food in a small
pieces.
44. Food Blender

An automatic
electrical kitchen
equipment used for
mixing, blending, and
preparing shakes.
45. Electric Mixer

An electrical kitchen
equipment used in
mixing ingredients by
beating, stirring, or
whipping.
46. Basting Brushes

Helps in putting
butter, oil, or
seasoning at the food
or pans by brushing it
on the top of food or
pans.
47. Thermometer

An instrument used to
measure the
temperature of a
substance, of the food
being cooked, and the
oven used in cooking.
48.Timer

A device used
to measure
cooking period.
49.Egg Slicer

Used in
slicing boiled
eggs.
50. Wooden spoon
A big spoon made of
wood used in creaming
fats, and mixing and
stirring food continue to
be kitchen essentials
because of their
usefulness for used for
creaming, stirring, and
mixing.
51. Colander
.
52. Pasta Spoon/ Pasta
Server

Used to transfer
a little or much
cooked pasta to
a waiting plate,
without mess.
53.Slotted Spoon

Can be
used for
short pastas .
54. Frying Pans

● Cooking
food in a small
amount of fat
55. Basting Spoon

Used to gather and pour

back the liquid at the
bottom of the pan over
the meat during roasting.
56. Casseroles
57.Double Boiler
- Used in making
chocolate frosting to
avoid scorching.
- Used when
temperatures must be
kept below boiling, such
as for egg sauces,
puddings, and to keep
foods warm without
overcooking.
58.Kettle

A metallic
vessel for
boiling water.
59. Soup Ladle

- A long-handled,
stirring food while
cooked and serving
liquid food.
- Helps in mixing
soups and one-dish
meals.
60. Pressure Cooker

Airtight container,
cooking food in high
temperature under
high or steam
pressure.
61.Saucepan

Used for
cooking
sauces and
gravy.
62. Steamer
- A vessel in which
food is cooked
using steam
generated by
boiling water.
- Can be used in
making chocolates,
siomai, and siopao.
63.Turner
64.Egg Poacher
65. Griddle

Shallow pan
used for
cooking thin
cakes.
66. Baking Pans

Baking pans are used to hold runny

batters, such as cake batter and thick solid
masses of food.
 67. Cake Cooler

A wire-mesh rack wherein cakes or cookies is

placed to cool before serving.
68. Muffin Pan
Baking pan
formed by
connecting
cups used for
muffins or
cupcakes.
69. Pie Pan
Usually made of
heat-conducting
materials used
for holding and
shaping the
dough and
filling of a pie.
70. Rice Cooker
● An electric pot
especially
designed for
steaming rice.
● Can be left
alone when
cooking rice.
71. Waffle Iron

- Used for cooking

waffles or crisp
cakes.
 72. Stove

A range which is used alongside an

LPG or electricity used for cooking
or
heating food.
73. Barbecue
grill
● A cooking equipment used in broiling
fish, meat, or vegetables like corn and
sweet potato.
● Usually used with coal.
74. Bread toaster

● A small oven,
used for toasting
bread.
 75. Deep fryer

● A frying pan where food with great amounts of

fat or oil is submerged
76. Oven
Enclosed chamber used
for dry heat
cooking (like baking)
that may be
fueled by liquefied
petroleum gas
(LPG) or electricity.
77. Rotisserie
Roasting equipment with a
rotating
device that turns meat or
fish over the
source of heat so that all
sides are
cooked evenly.
78.Pizza Cutter
A tool used in
dividing the pizza
into smaller
pieces before
serving.
79. Utility fork and spoon
Implements used to
mix small quantities of
ingredients and are
used for other purposes
80. Table
knives
● Used to slice food
served in the dining table
to cut it into smaller
pieces.
81. Serving fork and spoon

Used for
getting food on
the table.
82. Utility tray
83. Scrub Brush

● The most basic

cleaning tool you should
have in your kitchen.
● Used for brushing the
sink and countertops.
84. Dish Cloth
Used for wiping
down counters
and tables to
clean and dry
them.
85. Non- or Lightly Abrasive Scrubbing
Pads
● Used to clean hard-to-
clean pots and pans.
● Works on non-stick
pans, cast-iron skillets
(without soap), enamel-
coated dishes, and
regular stainless steel pots,
all without
leaving any scratches.
86. Steel Wool
● Can help in heavy
duty cleaning.
● Very abrasive and
will scratch certain
surfaces, so always do
a test first.
● Do not use in teflon
type tools and
equipment.
87. Paper Towels

Helps clean up
quick messes
and spills, or to
make things to a
shine.
88. Plastic
Scraper

● Used for sweeping

around a sauté pan and
digging into corners.
89. Rubber Gloves

● Protect your
hands from
cleaners, abrasive
scrubbies, and
gross food.
90. Grease-Cutting Dish Soap

Helps remove the

grease on used tools,
equipment, and
paraphernalia.
91. Multi-Purpose
Cleaner

● Helps remove the dirt

and clean used tools,
equipment, and
paraphernalia.
92. Dish Drainer

Helps drain out the

washed kitchen tools,
equipment, and
paraphernalia before
putting inside the
cabinet.
93. Steel Wool
● Can help in heavy
duty cleaning.
● Very abrasive and
will scratch certain
surfaces, so always do
a test first.
● Do not use in teflon
type tools and
equipment.
94. Dish Drainer
Helps drain out the washed kitchen
tools,
equipment, and paraphernalia
before
putting inside the cabinet.
95. Utility tray
Used in assembling ingredients
during the
food preparation stage.
96.Pizza Cutter

A tool used in dividing the pizza

into smaller
pieces before serving.
97.Turner

● Used for turning

food while cooking.
98.Egg Poacher

Helps eggs to be easily cooked in

boiling water, milk, or other liquids.
99. Steel Wool
● Can help in heavy duty cleaning.
● Very abrasive and will scratch certain
surfaces, so always do a test first.
● Do not use in teflon type tools and
equipment.
100. Colander
Used for washing
vegetables and draining
rinsed cooked noodles.