Week 1: Lesson 1

KITCHEN TOOLS AND EQUIPMENT

Kitchen tools and equipment make the preparation and cooking of each recipe
easier. It helps an individual in the kitchen to operate and prepare food more efficiently.
There are many kinds of kitchen tools and equipment at home, in the market and at the
mall. Being fully equipped with the right tools in the kitchen are the basic steps to
successful cooking and baking, whether you are a seasoned chef or just new in the
kitchen. Thus, the culture of maintenance or what to do with each tooll and equipment
after use must be learned. Using the appropriate tools and equipment will result to the
accuracy of the output or finished product. Each tool and kitchen utensil plays an
important role in the cooking process.
OBJECTIVES
1. Identify types of tools, equipment, and paraphernalia
2. Classify the types of appropriate cleaning tools and equipment based on their
uses
In going through the module, you have to extend your patience in understanding,
analyzing what you are reading. Follow the directions and/or instructions in the activities.
Answer the entire given test and exercises carefully. Comply the required
activities provided.
PRE-TEST
DIRECTIONS: Read the statements carefully then write TRUE if the statement is correct
& write FALSE if it’s not correct. Write your answer in your TLE notebook.
1. Rubber scrapper used to scrape the ingredients down from the sides of mixing
bowls.
2. Plate is used to protect counter tops while cutting and chopping food.
3. To measure small amounts of both liquid and dry ingredients, measuring spoons is
used.
4. Graduated spoon is used to measures large amount of food such as oil, water and
milk.
5. Measuring glass is used to measure large amounts of food such as flour, sugar or
brown sugar.
6. This utensil like spatula is used to level off dry ingredients from dry measuring cups.
7. Peeler is used to take the outer skin of fruits and vegetables.
8. These strainer utensils are used to grab and lift objects.
9. Blender is used to chop up foods into milkshakes or smoothies.
10. To mash cooked potatoes and other soft cooked vegetables, potato masher is used.
11. The following are uses of graters: slicing, cutting and carving.
12. Wooden spoon is used for blending and whipping eggs.

3| PRACTICE PERSONAL HYGIENE PROTOCOLS AT ALL TIMES

WHAT’S NEW? KITCHEN WORD SEARCH
From the puzzle, search for at least 1 0 names of kitchen utensils. Write your
answer in your TLE notebook.

Any cook should be familiar with the correct utensils, devices and equipment in
the kitchen. It is important to consider several things and not only the price when buying
them. The job of cooking requires specific tools, utensils, and equipment for proper and
efficient preparation of food. Each piece has been designed to accomplish a specific job
in the kitchen. The tools, utensils and equipment are made of different materials, each
having certain advantages and disadvantages. The following lists are materials of kitchen
utensils and equipment commonly found in the kitchen.
KITCHEN TOOLS
1. KNIVES are the first thing every aspiring chef buys. A basic set
of knives should include a 5–7cm paring knife for peeling fruit
and cutting small vegetables, a 20cm cook’s knife for
chopping, a 12cm boning knife with a slightly flexible blade for
cutting around meat and bone, and a 25cm serrated or bread
knife.
2. HONING STEEL is used for sharpening knives.
They are cylindrical pieces of steel with a handle
at one end. To sharpen a knife, run the knife at an angle along the steel edge.

4| FOR EDUCATIONAL PURPOSES ONLY – NOT FOR SALE – G7-COOKERY

3. CHOPPING BOARDS are used for chopping and slicing food on.
The most popular boards these days are made from
polyethylene or plastic. Heavy wooden boards are more knife-
friendly and look good
4. PANS & CASSEROLE
a. CASSEROLE dishes are deep containers with lids. They are usually made of china
and porcelain, and are used for stewing, braising and
oven cooking.
b. SAUTEUSES are shallow, slant-sided pans made from
stainless steel or a mixture of metals. They are used
for similar types of cooking to a sauté pan, but are
more likely to be used for reducing stocks and making
sauces.
c. GRIDDLE PANS have raised ribs to mark the food. The griddle
lines (quadrillage) give the food a chargrilled effect. Modern griddle
pans have a non-stick surface.

d. NON-STICK FRYING PANS are coated with a material such as

Teflon, which prevents the food from sticking to them. They are
used for shallow frying.
e. OMELETTE PANS come in
different sizes depending on the number of eggs
you use – there are two-egg
pans and three-egg pans.
They are usually made from
heavy black wrought iron.
f. WOKS are shallow, rounded frying pans used for stir-frying
and oriental cookery. They are made from material that can
conduct heat quickly. Thick copper-core stainless steel is the
most effective.
5. FISH SLICE is made from stainless steel. Used for lifting and sliding food on
and off trays or serving dishes.
6. LADLE is large, scoop-shaped spoons used to add
liquids to cooking pots, and to serve sauces, soups and
stews.

7. MIXING BOWLS come in various sizes and can be stainless steel or plastic. They are
used for a variety of purposes, such as mixing, blending
and storing food.
8. PESTLE AND MORTAR is an invaluable for crushing and
grinding herbs and spices. It gives a coarser,
earthier texture than using an electric blender,
which is ideal for Asian cooking. It is also great for pounding garlic to a
paste. Choose a mortar with a large bowl and a heavyweight pestle.
2
5| PRACTICE PERSONAL HYGIENE PROTOCOLS AT ALL TIMES
9. WHIPS are Loops of stainless-steel wire fastened to a
handle. Whips with a few stiff wires are used for
mixing and blending, and whips with many flexible
wires are used for whipping foams, such as whipped
cream and egg foams. Also called WHISK.
10. CHINA CAP is a conical strainer, but it is made of perforated steel, so it does not
strain as finely. A china cap is usually
lined with several layers of cheesecloth if
the liquid must be well strained
11. CHINOIS is also a conical strainer with a
fine mesh, used mostly for straining
sauces.
12. COLANDERS are available in a variety of sizes and usually made from stainless steel.
They are used for draining liquids.

13. SIEVES are made from plastic with nylon. They are
available in various sizes and in
various mesh sizes. They are
used for mashing, purées and
draining. It is also used for sifting flour and other dry
ingredients. Also called a drum sieve or TAMIS
(pronounced tah-mee).
14. MANDOLINS are specialist pieces of equipment used for slicing
vegetables. The blade is made from stainless steel and is
adjustable to different widths, for thick or thin slices of food. They
are usually used to slice vegetables such as potatoes, courgettes,
cucumbers and carrots. The blade is particularly sharp, so you
should be very careful when using one. Modern mandolins have a
safety guard built in to them
15. SCALES is not just that you can weigh things down to the last gram, which is so
important in baking, but that you can weigh everything into the same
bowl, setting the scales to zero between each addition, which saves both
time and washing up.
16. MEASURING CUPS, SPOONS tools are among the most
important items found in any kitchen, since consistently good
cooking depends upon accurate measurements. This include,
Measuring Cup for Dry Ingredients, Measuring Cup for Liquid
Ingredients, Portion scales, Scoops or dippers, and Spoons.
17. THERMOMETER are two types: instant-read thermometers for a one-off reading, or
alarm thermometers that will tell you when the temperature reaches a preset level.
This is very useful if you are roasting meat, for example, and want to be sure, it is
cooked at the center.
18. ROLLING PINS are used for rolling pastry manually.
Today they are usually made from plastic, although
wooden ones are still available.

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 19. BLOWTORCH is great not just for caramelizing sugar – on
top of a crème brûlée, for example – but for unmolding
frozen desserts.
20. GRATERS are made from stainless steel. They come in
various sizes and are used to shred and grate food such as
cheese, the zest of citrus fruits and vegetables.

KITCHEN EQUIPMENT
Kitchen equipment is expensive and to justify the expense it is essential that
maximum use is made of it. This can be done only if the equipment works efficiently and
this deposits upon care and maintenance.
5. RANGES and OVENS. A range is a collection of
equipment together, usually stoves and ovens. There
is a large variety of ranges available, fuelled by gas,
electricity, microwave or microwave plus convection.
Some have grills and wok cookers built in.
6. REFRIGERATORS/FREEZERS. Most refrigerators have
special compartment for meat, fruits and
vegetables to keep the moisture content of
each type of food. Butter
compartment holds butter
separately to prevent food
odors from spoiling its flavor. Basically, refrigerator or
freezer is an insulated box, equipped with refrigeration unit
and a control to maintain the proper
inside temperature for food storage.

7. LIQUIDISERS AND BLENDERS. blend and liquidize foods.

8. FOOD PROCESSOR. range of blades for cutting, puréeing and
mixing.
9. FOOD MIXERS. range of attachments for different jobs such as mincing, cutting,
blending and mixing
10. TABLES. In a professional kitchen, tables should be made from stainless steel.
11. SINKS. Wash equipment or food items; and there must be
12. STORAGE RACKS.
The tools, utensils and equipment are made of different materials, each having
certain advantages and disadvantages. The following lists are materials of kitchen
utensils and equipment commonly found in the kitchen.
Aluminum is the best for all-around use. It is the most popular, lightweight,
attractive and less expensive. It requires care to keep it shiny and clean. Much more, it
gives even heat distribution no matter what heat temperature you have. It is available in
sheet or cast aluminum. Since it is a soft metal, the lighter gauges will dent and scratch
easily, making the utensil unusable. Aluminum turns dark when used with alkalis, such
as potatoes, beets, carrots and other vegetables. Acid vegetables like tomatoes will
brighten it.

7| PRACTICE PERSONAL HYGIENE PROTOCOLS AT ALL TIMES

 Stainless Steel is the most popular material used for tools and equipment, but is
more expensive. It is easier to clean and shine and will not wear out as soon as
aluminum. Choose those with copper, aluminum or laminated steel bottoms to spread
heat and keep the pot from getting heat dark spots. Stainless steel utensils maybe
bought in many gauges, from light to heavy.
Glass is good for baking but not practical on top or surface cooking. Great care is
needed to make sure for long shelf life.
Cast Iron is sturdy but must be kept seasoned to avoid rust. Salad oil with no salt
or shortening can be rub inside and out and dry. Wash with soap (not detergent) before
using.
Ceramic and heat-proof glass is used especially for baking dishes, casseroles, and
measuring cups. Glass and ceramic conduct the heat slowly and evenly. Many of these
baking dishes are decorated and can go from stove or oven to the dining table.
Teflon is a special coating applied to the inside of some aluminum or steel pots
and pans. It helps food from not sticking to the pan. It is easier to wash and clean,
however, take care not to scratch the Teflon coating with sharp instrument such as knife
or fork. Use wooden or plastic spatula to turn or mix food inside.
Plastic and Hard Rubber are 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 but may not
last long.
WHAT IS IT?
ACTIVITY 1.1 – COOKING EQUIPMENT MATERIALS
The tools, utensils and equipment are made of different materials, each having
certain advantages and disadvantages. The following lists are materials of kitchen
utensils and equipment commonly found in the kitchen.
DIRECTION: Classify and name the Kitchen Tools and equipment according to their
materials.
MATERIALS COOKING TOOLS
WOOD

ALUMINUM

STAINLESS STEEL

GLASS

CAST IRON

CERAMIC AND HEAT-

PROOF GLASS
PLASTIC AND HARD
RUBBER

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ACTIVITY 1.2 – CLASSIFICATION OF TOOLS/EQUIPMENT
DIRECTION: Classify and name the Kitchen Tools and equipment into the following
categories. Classifying the tools will help you to gather and organize the materials during
the actual preparation. Cooking Materials
CLASSIFICATION OF KITCHEN TOOLS
COOKING TOOLS

CUTTING TOOLS

MEASURING TOOLS

MIXING TOOLS

STRAINING TOOLS

TOOLS NOT PRESENT

IN THE LESSON
WHAT’S MORE? ENRICHMENT
A. ACTIVITY 1.3 – What equipment do you need to make each of these dishes? Explain.
• Poached eggs
• Roast beef
• Puréed vegetable soup
B. ACTIVITY 1.4 – Which knife would you use for each of these tasks? Explain.
• Cutting vegetables into julienne
• Peeling potatoes
• Boning a joint of meat
• Finely chopping some fresh herbs
WHAT I HAVE LEARNED? – REMEMBER
ACTIVITY 1.5
DIRECTION: Identify the word/s that best describes the following statements. Write your
answer on a separate sheet of paper.
1. It is the most popular, lightweight, attractive and less expensive materials of kitchen
utensils and equipment.
2. A more complicated tool that may refer to a small electrical appliance.
3. A kitchen tool which is specifically designed for pulping garlic for cooking.
4. It is used to grate, shred, slice and separate foods.
5. A must for all types of kitchen tasks, from peeling an onion and slicing carrots, to
carving a roast or turkey often referred to as cook's or chef's tools.
6. It is used to measure solids and dry ingredients.
7. These are used to measure smaller quantities of ingredients
8. A rubber or silicone tools to blend or scrape the food from the bowl
9. A special coating applied to the inside of some aluminum or steel pots and pans that
helps food from not sticking to the pan.
10. A kitchen essentials used for creaming, stirring, and mixing that made of a hard
wood.
9| PRACTICE PERSONAL HYGIENE PROTOCOLS AT ALL TIMES
WHAT I CAN DO? PERFORMANCE TASK
ACTIVITY 1.6
Directions: Answer the following questions. Write your answer in your TLE notebook.
You were asked by your parents to cook “PINAKBET”. Read the given recipe carefully so
that you can prepare and cook this successfully.
PINAKBET
INGREDIENTS
• 1 tablespoon oil
• 1 /2 pound pork belly - - cut into strips
• 1 small onion - - chopped
• 2 cloves garlic - - minced
• 2-3 tablespoons shrimp paste
• 3 medium tomatoes - - chopped
• 1 /2 small squash - - peeled and cut into cubes
• 1 cup water
• 5-7 young okras - - ends trimmed, cut into halves diagonally
• 1 /2 bunch yard-long beans (sitaw) - - ends trimmed and cut into 3-inch lengths
• 1 medium bitter gourd - - seeded then halved and cut into slices
• 1 large eggplant - - ends trimmed and cut into cubes
• Salt
INSTRUCTIONS
1. In a wok or pan, heat oil over medium-high heat. Add pork and cook until browned
and fat rendered.
2. Lower heat to medium and add the onion and garlic and cook until tender and
aromatic. Add tomatoes and cook for about 3-5 minutes or until it becomes soft and
the skins peel off the flesh
3. Add shrimp paste and continue to cook for about a minute.
4. Add squash and water. Cover the pan and let it simmer for about 2 minutes.
5. Add yard-long beans, bitter gourd, and eggplant. Season with salt if needed. Cook for
about 2 minutes. Add the okra and cook for another 2 minutes or until vegetables are
tender yet still a bit crisp.
6. Transfer to a serving plate and serve with rice and your favorite fried meat.
A. List down the tools and equipment needed in cooking PINAKBET
B. Describe the uses of each tool and equipment in cooking “PINAKBET”
POST-TEST
DIRECTION: Read the statements carefully then write TRUE if the statement is correct &
write FALSE if it is otherwise. Write your answer in your TLE notebook.
1. Rubber scrapper used to scrape the ingredients down from the sides of mixing bowls.
2. Used whisk to add air to the ingredients to make them light and fluffy.
3. Plate is used to protect counter tops while cutting and chopping food.
4. This utensil like spatula is used to level off dry ingredients from dry measuring cups.
5. Peeler is used to take the outer skin of fruits and vegetables.
WHAT’S MORE TO DO? ADDITIONAL ACTIVITIES
DIRECTIONS: Make a compilation of pictures demonstrating the proper use of
kitchen tools. At least 5 kitchen utensils
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