Technical Education and Skills Development Authority

Mindtechs Institute of Technology, Inc.

Seminary Drive, Magugpo Poblacion, Tagum City, Philippines

Qualification Title
MTP-COOKERY NCII
_____________________________________________________
Prepared by
RICHARD V. MOLINA
Day 3
 IDENTIFICATION OF KITCHEN TOOLS AND EQUIPMENT

Materials of kitchen utensils and equipment commonly found in the kitchen. 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.

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. 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.

SOURCE: http://www.depedbataan.com/resources/9/k_to_12_commercial_cooking_learning_module.pdf

A BASTER is handy for returning some of the meat or poultry

juices from the pan, back to the food. Basting brushes can be
used for the same purpose, but they are also convenient for
buttering the tops of breads and baked
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

Cutting Board is a wooden or plastic board where meats and

vegetables can be cut.

Color Coded chopping Board

Red- Raw meat
Blue- Raw Fish
Yellow-Cooked Meat
Brown-Vegetables
Green-Salad and Fruits
White-Bakery & Dairy

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 egg sauces, chocolates, and to keep foods
warm without over cooking

Emery boards/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 plasti
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.

Kitchen Knives often referred to as cook's or chef's

tools, knives are a must for all types of kitchen tasks,
from peeling an onion and slicing carrots, to carving
a roast or turkey

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. Other cutting
tools such as box cutters are just as handy, especially
for opening packages.

Measuring Cups, Spoons Measuring tools are among

the most important items found in any kitchen,
since consistently good cooking depends upon
accurate measurements. Measuring tools should be
standardized. Measuring cups and spoons are also
in the home kitchen. Scales are used to weigh
materials of bigger volumes. These are delicate and
precision instruments that must be handled carefully
and are more dependable in terms of accuracy.

Pasta Spoon or Server is use to transfer a little or

much cooked pasta to a waiting plate, without mess.
Pasta spoons are best used with spaghetti-style or other
long pasta noodles; you can use a large slotted serving
spoon for short pastas.

Potato Masher used for mashing cooked potatoes, turnips,

carrots or other soft cooked vegetables.

Rotary eggbeater – used for beating small amount

of eggs or batter. The beatersshould be made up of
stainless steel, and gear driven for ease in rotating

Spoons – solid, slotted, or perforated. Made of stainless

steel or plastic, the solid onesare used to spoon liquids
over foods and to lift foods, including the liquid out of the
pot.

Temperature Scales - used to measure heat

intensity. Different thermometers are used for different
purposes in food preparation – for meat, candy or
deep-fat frying. Other small thermometers are
hanged or stand in ovens or refrigerators to check
the accuracy of the equipment’s thermostat.

Two-tine fork – used to hold meats while slicing, and to

turn solid pieces of meat while browning or cooking Made
of stainless steel and with heat-proof handle.

Vegetable peeler. used to scrape vegetables, such as

carrots and potatoes and to peel fruits. The best ones are
made of stainless steel with sharp double blade that
swivels.

Whisks for Blending, Mixing used for whipping eggs or

batter, and for blending gravies, sauces, and soups. The
beaters are made of looped steel piano wires which are
twisted together to form the handle
 Wooden spoons continue to be kitchen essentials
because of their usefulness for used for creaming,
stirring, and mixing. They should be made of hard wood

Scraper- a rubber or silicone tools to blend or scrape

The food from the bowl; metal, silicone or plastic egg
Turners or flippers.

There are many kinds of knives, each with a specialized use

• Butcher knife – used to section raw meat, poultry, and fish. It can be used as a
cleaver to separate small joints or to cut bones. Butcher knives are made with heavy
blade with a saber or flat grind

• French knife – used to chop, dice, or mince food. Heavy knives have a saber or flat
grind

• Roast beef slicer – used to slice roasts, ham, and thick, solid cuts of meats

• Boning knife – used to fillet fish and to remove raw meat from the bone

• Fruit and salad knife - used to prepare salad greens, vegetables, and fruits

• Spatula – used to level off ingredients when measuring and to spread frostings and
sandwich fillings

• Citrus knife – used to section citrus fruits. The blade has a two-sided, serrated

• Paring knife – used to core, peel, and section fruits and vegetables. Blades are short,
concave with hollow ground.
 EQUIPMENT
More complicated tools are called equipment. They may refer to a small electrical appliance,
such as a mixer, or a large, expensive, power-operated appliance such a range or a
refrigerator. Equipment like range, ovens, refrigerators (conventional, convection and
microwave) are mandatory pieces in the kitchen or in any food establishment.

Refrigerators/Freezers are necessary in

preventing bacterial infections from foods. 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.

Stove and Oven A range is a stove with an oven and has a

source of fuel which is either gas or electricity. It is more like
an all in one oven and stove. It is a common kitchen appliance
in many homes as it combines both a stove and an oven,
therefore, more preferred than most people than buying each
appliance separately

Griddle is a large, flat cooking surface, and they are typically

square or rectangular in shape, although many of the more
traditional ones are round. Unlike a skillet, which has higher
sides, a griddle is shallow, so it is easier for flipping food such
as pancakes, eggs, or burgers

Tilt skillet is a versatile piece of commercial cooking equipment

that allows the user to prepare a variety of foods in large batches.
Also known as a braising pan, the tilt skillet can be used to fry,
simmer, steam, saute, or grill.

Boilers/Grills -The temperatures when you broil are so high

that the broiler acts very much like a grill. This makes it ideal
for cooking fish and thin cuts of meat, charring vegetables, and
crisping melty cheese. And like a grill, because the heat is so high,
things cook quickly!
Steamers are used primarily to cook vegetables, seafood, and
other foods where moisture retention is essential to visual
appearance and taste. Food cooked in a steamer also maintains
more of its nutritional value.

A meat slicer, also called a slicing machine, deli slicer or

simply a slicer, is a tool used in butcher shops and delicatessens
to slice meats, sausages, cheeses and other deli products. ...
Older models of meat slicer may be operated by crank,
while newer ones generally use an electric motor

microwave oven, also called electronic oven, appliance that cooks

food by means of high-frequency electromagnetic waves called
microwaves. A microwave oven is a relatively small, boxlike oven
that raises the temperature of food by subjecting it to a high-frequency electromagnetic field

Blender is a kitchen and laboratory appliance used to mix,

crush, purée or emulsify food and other substances. A stationary
blender consists of a blender container with a rotating metal blade
at the bottom, powered by an electric motor that is in the base.
 KITCHEN TOOLS AND EQUIPMENT-
Self-Check 2
1. _____________________________ used to section raw meat, poultry, and fish. It can be used as a
cleaver to separate small joints or to cut bones. Butcher knives are made with heavy blade
with a saber or flat grind
2. __________________________ used to chop, dice, or mince food. Heavy knives have a saber or flat
grind
3. _____________________used to slice roasts, ham, and thick, solid cuts of meats
4. ____________________ used to fillet fish and to remove raw meat from the bone
5. _____________________used to prepare salad greens, vegetables, and fruits
6. _____________________used to level off ingredients when measuring and to spread frostings and
sandwich fillings
7. _____________________used to section citrus fruits. The blade has a two-sided, serrated edge
8. _____________________used to core, peel, and section fruits and vegetables. Blades are short,
concave with hollow ground.

Citrus knife /Fruit and salad knife /Roast beef slice /Paring knife /French knife
Butcher knife /Boning knife /Spatula

Color Coded chopping Board

9.____________________Raw meat
10____________________Cooked Meat
11____________________Salad and Fruits
12.___________________Vegetables
13.___________________Raw Fish
14.___________________Bakery & Dairy

Red Blue Yellow Brown Green White

15._____________________ is a kitchen and laboratory appliance used to mix, crush, purée or emulsify
food and other substances.
16.______________________also called a slicing machine, deli slicer or simply a slicer, is a tool used in
butcher shops and delicatessens to slice meats, sausages, cheeses and other deli products.
17. ____________________is a large, flat cooking surface, and they are typically square or rectangular in
shape, although many of the more traditional ones are round.
18. ____________________ is a versatile piece of commercial cooking equipment
that allows the user to prepare a variety of foods in large batches. Also known as a braising pan
19. ____________________are used primarily to cook vegetables, seafood, and
other foods where moisture retention is essential to visual
appearance and taste.
20._______________________also called electronic oven, appliance that cooks
food by means of high-frequency electromagnetic waves
21.______________________ used to grate, shred, slice and separate foods
such as carrots, cabbage and cheese.
22.______________________for Blending, Mixing used for whipping eggs or
batter, and for blending gravies, sauces, and soups.
23.______________________ used to scrape vegetables, such as carrots and potatoes and to peel
fruits. The best ones are made of stainless steel with sharp double blade that swivels.
24.__________________________also called a vegetable strainer are essential for various tasks from
cleaning vegetables.
25.__________________________ opener use to open a food tin, preferably with a smooth
operation, and comfortable grip and turning knob.
1. Butcher’s Knife
2. French Knife
3. Roast Beef Slicer
4. Boning Knife
5. Fruit and Salads knife
6. Spatula
7. Citrus Knife
8. Paring Knife
9. Red
10. Yellow
11. Green
12. Brown
13. Blue
14. White
15. Blender
16. Meat Slicer
17. Griddle
18. Tilt Skillet
19. Steamers
20. Microwave Oven
21. Grater
22. Whisk
23. Vegetable Peeler
24. Colanders
25. Can Opener