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USE OF KITCHEN TOOLS,
EQUIPMENT, AND PARAPHERNALIA

TOOLS
Any instrument or simple

piece of equipment that
you hold in your hands
and use to do a particular
kind of work.
EQUIPMENT
Usually refers to the

large item in your
kitchen. Such as the
stove, refrigerator,
microwave.
PARAPHERNALIA
A collection of items or
equipment associated
with a particular activity,
hobby, or lifestyle.
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.
❑ Much more, it gives even heat distribution no
matter what heat temperature you have
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.
GLASS
❑ Is good for baking but not practical on top or

surface cooking.
❑ Great care is needed to make sure for long shelf
life.
CERAMIC AND HEAT-PROOF GLASS
❑ Is used especially for baking dishes, casseroles,

and measuring cups.
❑ Glass and ceramic conduct the heat slowly and
evenly.
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.
Cooking Utensils List That Every
Kitchen Needs
BASTER
A tube with a rubber bulb

used to take up and release
melted fat or gravy in order to
moisten roasting meat.
CANS, BOTTLES, CARTOONS OPENER
Use to open a food tin,

preferably with a smooth
operation, and comfortable
grip and turning knob.
COLANDERS
also called a vegetable

strainer are essential for
various tasks from cleaning
vegetables to straining pasta
or tin contents.
CUTTING BOARDS
A wooden or plastic board

where meats and vegetables
can be cut.
DREDGERS
Used to shake flour, salt,

and pepper on meat,
poultry, and fish.
DOUBLE BOILER
Used when temperatures

must be kept below boiling,
such as for egg sauces,
puddings, and to keep foods
warm without overcooking.
SHARPENING STEEL
Used to sharpen long knives

FLIPPER
Use for turning hamburgers

and other food items
FUNNELS
Used to fill jars, made of

various sizes of stainless
steel, aluminum, or of
plastic
GARLIC PRESS
Is a kitchen tool which is

specifically designed for the
purpose of pulping garlic
for cooking.
GRATERS
Used to grate, shred, slice

and separate foods such as
carrots, cabbage and cheese.
HANDY POULTRY & ROASTING TOOLS
Make it easier to lift a

hot roasted turkey from the
roaster to the serving
platter,
without it falling apart.
KITCHEN SHEARS
They are practical for

opening food packages,
cutting tape or string to
package foods or simply to
remove labels or tags from
items.
MEASURING CUPS, SPOONS
Measuring tools are among

the most important items
found in any kitchen, since
consistently good cooking
depends upon accurate
measurements.
POTATO MASHER
Used for mashing cooked

potatoes, turnips, carrots or
other soft cooked
vegetables.
PASTA SPOON OR SERVER
Is use to transfer a little or

much cooked pasta to a
waiting plate, without mess.
SERVING SPOONS
A utensil consisting of a
small, shallow bowl on a
handle, used in preparing,
serving, or eating
food.
SOUP LADLE
Is used for serving soup or
stews, but can also be used
for gravy, dessert sauces or
other foods.
A soup ladle also works well
to remove or skim off fat
from soups and stews.
SPATULA
Used to level off ingredients

when measuring and to
spread frostings and
sandwich fillings
VEGETABLE PEELER
Used to scrape vegetables,

such as carrots and potatoes
and to peel fruits.
KITCHEN KNIVES
BUTCHER/CLEAVER KNIFE
Used to section raw meat,

poultry, and fish. It can be
used as a cleaver to separate
small joints or to cut bones.
CHEF’S GENERAL KNIFE
It is a multi-purpose knife
used on multiple
commodities such as
vegetables, fruits, meat, and
poultry.
BONING/FILLETING KNIVES
They come with a narrow,

sharp, and flexible blade and
a protruding heel near the
handle. They can run along
the bones of flat fish or ribs
smoothly.
PARING KNIFE
It is used for fine cutting

work, removing onion skins,
and cutting small fruits.
EQUIPMENT
REFRIGERATORS/FREEZERS
Is a kitchen appliance where

you can store your perishable
food at a cool temperature.
It is also necessary in
preventing bacterial
infections from foods.
AUXILIARY EQUIPMENT
Provides help or support for

principal equipment.
MICROWAVE OVENS
Appliance that cooks food by

means of high-frequency
electromagnetic waves called
microwaves.
BLENDERS
Are used to chop, blend, mix,

whip, puree, grate, and
liquefy all kinds of food.
THANK YOU

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USE OF KITCHEN TOOLS,

EQUIPMENT, AND PARAPHERNALIA

Any instrument or simple

Usually refers to the

❑ Is the best for all-around use.

❑ Is the most popular material used for tools and

❑ Is good for baking but not practical on top or

❑ Is used especially for baking dishes, casseroles,

❑ Are used for cutting and chopping boards, table

A tube with a rubber bulb

Use to open a food tin,

also called a vegetable

A wooden or plastic board

Used to shake flour, salt,

Used when temperatures

Used to sharpen long knives

Use for turning hamburgers

Used to fill jars, made of

Is a kitchen tool which is

Used to grate, shred, slice

Make it easier to lift a

They are practical for

Measuring tools are among

Used for mashing cooked

Is use to transfer a little or

Used to level off ingredients

Used to scrape vegetables,

Used to section raw meat,

They come with a narrow,

It is used for fine cutting

Is a kitchen appliance where

Provides help or support for

Appliance that cooks food by

Are used to chop, blend, mix,

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