Cookery is the art, science, and craft of using heat to make food more palatable, digestible,

nutritious, and safe.

Kitchen Tools , Utensils and Equipment

Tools/Equipment Description

Cooking Materials
Aluminum is mostly used in the kitchen and
most popular because it is lightweight,
attractive, and less expensive. It requires care to
keep it shiny and clean. It also 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 while acid
vegetables like tomatoes will brighten it.

Stainless Steel is the most popular material

used for tools and equipment, but it is more
expensive. It is easier to clean and shine and will
not wear out easily. 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 use for salad making and dessert but

not practical for top or surface cooking. Great
care is needed to ensure for long shelf life.
How to take care of Glass?
1. To remove stain, use 2 table spoon of liquid
bleach per cup of water when soaking and
cleaning.
2. Use baking soda to remove grease crust and
boiled vinegar as final rinse.
3. Use nylon scrub.
 Cast Iron is durable but must be kept oiled to
avoid rusting. Salad oil with no salt or shortening
can be rubbed inside and out and dried. Wash
with soap (not detergent) before using.

Double boiler is used when temperature must

be kept below boiling, such as for egg sauces,
puddings, and to keep food warm without
overcooking

Teflon is a special coating applied inside

aluminum or steel pots and pans. It prevents
food from sticking to the pan.
It is easier to wash and clean, but 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.

Care of the Cooking Ware

After using any cookware, they must be allowed to cool before washing and
soaking to prevent accidental burns from handling and to prevent damage. They
should be free from all grease, food, etc. by washing them using warm soapy water
and rubbing them with a steel wool cleaner and rinse thoroughly with warm water.
Drying them using a cloth after washing may preserve its appearance. If food or
grease is badly burned on the surface of a utensil, the pan should be filled with
water and allowed to boil hard for five minutes. This will loosen the burned food and
the pan may be clean in the usual manner.

Tools/Equipment Description
Can opener is used to open
a food containers.

Colanders also called a

vegetable strainer which are
essential for various tasks
from cleaning vegetables to
straining pasta or contents.

Plastic and Hard Rubber

are used for cutting and
chopping. They are dull than
knives. Plastics are greatly
durable and cheap but may
not last long.

Cutting boards are wooden

or plastic board where meat,
fruits and vegetables are cut.
Using plastic cutting board is
more sanitary than wooden
board as it does not absorb
food juices that can serve as
medium for bacterial growth.
Funnels – are 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.

Graters are used to grate,

shred, slice and separate
foods such as carrots,
cabbage and cheese.

Kitchen shears. They are

practical for opening food
packages, cutting tape or
string or simply remove
labels or tags from items.
Other cutting tools such as
box cutters are also handy for
opening packages.
Rotary eggbeater – used
for beating small amount of
eggs or batter. The beaters
should be made of stainless
steel.

Scraper- a rubber or silicone

tool used to blend or scrape
the food from the bowl.

Serving spoons- a small,

shallow bowl on a handle
used in preparing, serving, or
eating food.

Serving tongs used to grab

and transfer food items,
poultry or meat portions to a
serving platter, hot deep
fryer, and plate. It gives you
a better grip especially when
used with a deep fryer, a
large stock pot or at the
barbecue.

Spatula – is used to level off

ingredients when measuring
and to spread frostings and
sandwich fillings.
Spoons – solid, slotted, or
perforated which are made of
stainless steel or plastic. The
solid ones are used to spoon
liquids over foods and to lift
foods, including the liquid out
of the pot.

Mixing bowls – used to mix

dressings, marinate
ingredients, hold separate
elements of a salad before
assembling and used to toss
and mix all the ingredients
together. Used bowls made of
sturdy, heavy glass wares or
ceramic, so as not to react
with acidic ingredients.

Temperature scales – are

used to measure heat
intensity. Different
thermometers are used for
different purposes in food
preparation – for meat, candy
or deep-fat frying and other
small thermometers are
hanged or stand in ovens or
refrigerators to check the
accuracy of the equipment’s
thermostat.
Whisks. It is used for
blending, mixing, 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 are made

of hard wood which are used
for creaming, stirring, and
mixing.

Measuring cup for liquid

ingredients – are commonly
made up of heat-proof glass
and transparent so that liquid
can be seen.

Household Scales – are

used to weigh large quantity
of ingredients in kilos,
commonly in rice, flour,
sugar, legumes or vegetables
and meat up to 25 pounds.

Scoops or dippers – are

used to serve or scoop soft
foods, such as fillings, ice
cream, and mashed potato.
Measuring Spoons come in
variety of sizes, shapes,
materials, and colors. These
are used to measure smaller
quantities of ingredients
called for in the recipe like: 1
tablespoon of butter or 1⁄4
teaspoon of salt.

Citrus zesters - A kitchen

zester is approximately four
inches long, with a handle
and a curved metal end, the
top of which is perforated
with a row of round holes
with sharpened rims. To
operate, the zester is pressed
with moderate force against
the fruit and drawn across its
peel. The rims cut the zest
from the pith underneath.

Salad Spinners – used to

hold just washed salad leave
in a slotted basket that is
made to spin by hand and
thus fling all the water off the
leaves into the outer
container.
Salad servers – “Salad sets”
with big salad bowls, serving
bowls and servers. Select
materials having enough
surfaces to really grasp the
ingredients of salad no
matter how slippery and thus
making tossing easier.

French knife – or commonly

called as chief’s knife is used
to chop, dice, or mince food.
Heavy knives have a saber or
flat grind.

Fruit and salad knife – is

used to prepare vegetables,
and fruits.

Kitchen knives often

referred to as cook's or chef's
tools, used for all types of
kitchen tasks such as peeling
an onion, slicing carrots,
carving a roast or turkey, etc.

Citrus knife –has a two-

sided blade and serrated
edge. It is used to section
citrus.
Paring knife – is used to
core, peel, and section fruits
and vegetables. Blades are
short, concave with hollow
ground.

Vegetable peeler is 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.

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.
 Oven- a chamber or
compartment used for
cooking, baking, heating, or
drying.

Microwave ovens used for

cooking or heating food.

Blenders are used to chop,

blend, mix, whip, puree,
grate, and liquefy all kinds of
food. A blender is a very
useful appliance. They vary in
the amount of power
(voltage/wattage).

Care of Kitchen Tools and Equipment

Any kitchen tools and equipment will last long if given proper care. The
stove, sink and cabinets should be cleaned and sanitized regularly. The garbage
can should be kept covered, cleaned and emptied often. Small tools and
equipment such as paring and butcher knives, kettles, pots and other tools
should receive regular care by cleaning and sanitizing them after using. Warm
water will facilitate removing of grease. The use of vinegar added to water is
very good disinfectant and stain/grease remover. Be sure to air dry them before
storing because moist utensils will attract cockroaches and wet shelves can
develop disagreeable odor.
Factors that influence the cleaning process
Soil – varying degrees of food soil will be deposited on the equipment during
production. These food soils will require complete removal during the cleaning
process and will affect the cleaning compound used, along with the method of
cleaning.

Time – the longer a cleaning solution remains in contact with the equipment
surface, the greater the amount of food soil that is removed. More time in
contact with the soil reduces the chemical concentration requirements.

Temperature – soils are affected by temperature in varying degrees. In the

presence of a cleaning solution most soils become more readily soluble as the
temperature increases.

Chemical concentrations – it varies depending on the chemical itself, type of

food soil, and the equipment to be cleaned. Concentration will normally be
reduced as time and temperature are increased.

Mechanical force – is as simple as hand scrubbing with a brush or as complex

as turbulent flow and pressure inside a pipeline. This aids in soil removal and
typically reduces time, temperature and concentration requirements.

Water – minerals in hard water can reduce the effectiveness of some

detergents or a sanitizers. Water pH ranges generally from pH5-8.5.
Chemicals used in cleaning and sanitizing kitchen tools and
equipment.
Cleaning is the process of removing food and other types of soil from a
surface, such as a dish, glass, or cutting board. Cleaning is done with a cleaning
agent that removes food, soil, or other substances. The right cleaning agent
must be selected because not all cleaning agents can be used on food-contact
surfaces. (A food-contact surface is the surface of equipment or utensil that food
normally comes into contact.) For example, glass cleaners, some metal cleaners,
and most bathroom cleaners cannot be used because they might leave an
unsafe residue on the food contact surface. The label should indicate if the
product can be used on a food-contact surface. The right cleaning agent must
also be selected to make cleaning easy.
1. Detergents. These are cleaning
agents, solvents or any substance
used to wash tablewares, surfaces,
and equipment.
Example: soap, soap powders, cleaners,
acids, volatile solvents and abrasives.

2. Solvent Cleaners commonly

referred to as degreasers used on
surfaces where grease has burned on.
Ovens and grills are examples of areas
that need frequent degreasing. These
products are alkaline based and are
formulated to dissolve grease.

3. Acid Cleaners. Used periodically in

removing mineral deposits and other
soils that detergents cannot eliminate
such as scale in washing machines and
steam tables, lime buildup on
dishwashing machines and rust on
shelving. (Ex.: phosphoric acid, nitric
acid,etc.) These products vary
depending on the specific purpose of the
product.
 4. Abrasives – are generally used to
remove heavy accumulations of soil that
are difficult to remove with detergents,
solvents and acids. These products must
be carefully used to avoid damage to the
surface being cleaned.

Other chemicals used for cleaning

and/or sanitizing kitchen equipment and
utensils are the following:
1. ammonia
2. dish washing liquid
3. chlorine
4. carbolic acid
5. timsen
6. disinfectants
7. soap

Steps in Washing Dishes

1.) Wear rubber gloves if you have dry hands or other skin problem. If you are wearing long

sleeves, roll them up or put them under the gloves. Wear aprons too.

2.) Scrape all the large pieces of food on the dishes and place it in a compost bin or garbage
can.
3.) Stack the dishes in the proper order namely: glassware, silverware, chinaware, and
utensils. Stack them to the right of the sink so that work progresses from right to left .
4.) Fill the sink with water and add a considerable amount of detergent. The hotter
the water, the better it’s sanitizing and grease-cutting properties but use tolerable heat
(66oC (150oF) or above.) so not to scald yourself. Use rubber gloves.

5.) Wash the lightest soiled items first. Start with glasses, cups, and flatware. Soap
each piece individually and rinse in hot water.
6.) Wash plates, bowls, and serving dishes. Remember to scrape these items before
washing. Soap each piece gently and individually and rinse in hot water. Remember to keep
an eye when you should change the

.) Wash pots and pans last. Soak them first. Wash the pans thoroughly and don’t
forget to clean the bottoms. If anything was burnt or overcooked to pots or
casserole dishes, put a little extra soap and water in it and let it stand while you
wash the other dishes. Take note that any oil residue left will lead to burn food
during the next cooking session.

8.) Lay your dishes out on a rack to air-dry or wipe them clean with a
towel.

9.) There should be no visible matter and no "greasy" feel. Run a hand over
the dish to ensure that they are thoroughly cleaned. If there are still some grease
remaining, consider rewashing the item.

10.) Rinse out brush, sponge and allow to dry. Sterilize your equipment often
using boiling water with bleach. When a sponge or brush starts to smell unpleasant,
throw it away.

11.) Wipe down the sink and your tools. Wipe down the sink, dish drainer, and
dishpan. Any rags, dish cloths, or sponges need to be left out to air dry, or thrown
into the washing machine. Remember to replace sponges and rags frequently.