FOOD

PREPARATION
OR KITCHEN
TOOLS AND
ITS USES
 •Definition of Terms: Essential
words to ponder

•Food Safety - refers to proper

UNLOCKING handling, preparing and storing foods in
CONTENT a way that will best reduce the risk of
AREA individuals becoming sick from
VOCABULAR foodborne illnesses.
Y
•Food Sanitation – refers to hygienic
practice applied in the kitchen to ensure
safe and clean food preparation,
processing, production, packaging and
storage
Kitchen -a room especially set apart and containing the necessary utensils for cooking food

Kitchen Equipment- refer to the larger items Ex. Stoves, chillers, freezers, microwaves, blenders, etc.
in the kitchen that handle the bulk of the
preparation and cooking processes.

Kitchen Tools – is a kitchen device or implements, hand held and used to perform a particular
function.

Ex. Tongs, flat wooden spatula, measuring cups and spoons, vegetable peeler, chef’s knives, kitchen
shears, strainer, whisk, cutting boards, etc.

Proper Maintenance – correct use, washing, cleaning, drying, and storage of food preparation and
food service tools, utensils, and equipment for prolonged use and durability.
 COOKING
MATERIALS
Aluminum material cooking utensils is
AND UTENSILS the best for all-around use. It is the most
popular, lightweight, attractive, and less
expensive. It is available in sheet or cast
aluminum
• Stainless Steel is the most
popular material used for tools
and equipment but is more
expensive. It is easier to clean
and shine and may be bought in
many gauges, from light to heavy
• Glass is good for baking but
impractical for top or cooking.
Great care is needed to ensure a
long shelf life.
• Cast Iron is sturdy but must be
kept oiled to avoid rusting. Salad oil
without salt or shortening can be
rubbed inside and out and dried
• Ceramic and heat-proof glass
are used especially for baking
dishes, casseroles, and measuring
cups. Glass and ceramic conduct the
heat slowly and evenly.
• A double boiler is used when the
temperature must be kept below
boiling point, such as for egg sauces
and 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; don't scratch the Teflon
coating with a sharp instrument
such as a knife or fork. Use a
wooden or plastic spatula to turn or
mix food inside.
B. KITCHEN TOOLS •A baster is handy for returning some of
the meat or poultry juices from the pan 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 goods after they come out of
the oven
 • Can, bottle, or cartoon
opener used to open a food
•tin, preferably with a smooth
operation and comfortable grip
and turning knob
• Colanders, also called
vegetable filters, are
essential for various tasks,
from cleaning vegetables
to straining pasta or tin
contents
• 4.Dredgers – are used to
shake and sprinkle flour,
salt, and pepper on meat,
poultry, and fish
• . Emery
boards/sharpening
steel – is used to
sharpen long knives.
• .Funnels- made of various sizes of
stainless steel, aluminum, or plastic,
used to fill jars.
• Cutting Board is a
wooden or plastic board
where meats and
vegetables can be cut.
• Graters are used to grate,
shred, slice, and separate
foods such as carrots,
cabbage, and cheese
• Handy Poultry and roasting
tools make it easier to lift a hot
roasted turkey from the roaster to
the serving platter without falling
apart
•Kitchen shears are practical for
opening food packages, cutting tape or
string, or removing labels or tags from
items. Other cutting tools, such as box
cutters, are just as handy, especially for
opening packages.
• A pasta spoon or server
transfers a little or a lot
of pasta to a waiting
plate without mess. Pasta
spoons are best used
with spaghetti or other
long pasta noodles. You
can use a large slotted
serving spoon for short
portions of pasta.
•A potato masher is
used for mashing cooked
potatoes, turnips,
carrots, or other soft-
cooked vegetables.
•
•Rotary eggbeater – used
for beating small quantities
of eggs or batter. The
beaters should be made of
stainless steel.
•
•Scraper - a rubber or
silicone tool to blend or
scrape the food from the
bowl, metal, silicone, or
plastic egg turners or
flippers
•
• Seafood serving tools make
cleaning seafood and removing the
shell much more accessible. For
cooking seafood, utensils will vary
depending on what you are cooking.
 • Spatula – is used to
level off ingredients
when measuring and to
spread frostings and
sandwich fillings.
•
•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 a
heat-proof handle.
•
• Wooden spoons are used
for creaming, stirring, and
mixing. They should be
made of hardwood.
 MEASURING
TOOLS
• Measuring spoons are
used to measure small
quantities of dry and liquid
ingredients.
•Measuring cups and
spoons for dry ingredients
- used to measure solids and
dry ingredients, such as flour,
fat, and sugar. It is commonly
made of aluminum or
stainless material. Sizes
range from 1, 1⁄2, 3⁄4, and 1⁄4
(nested cups) to one gallon.
warp, causing inaccurate
measurements
• Measuring cups for
liquid ingredients are
commonly made of
transparent, heat-proof
glass so that liquid can
be seen. The quantity
of liquid ingredients
measured is different in
a dry measuring cup.
2. Portion scales – are
used to weigh serving
portions from one
ounce to one pound.
•
• Household Scales – are
used to weigh large
quantities of ingredients in
kilos, commonly in rice,
flour, sugar, legumes or
vegetables, and meat up
to 25 pounds.
•Temperature scales – are used to
measure heat intensity. Different
thermometers are used for various
purposes in food preparation – for
meat, candy, or deep-fat frying.
• Scoops or dippers are
used to measure servings
of soft foods, such as
fillings, ice cream, and
mashed potatoes
 CUTTING TOOLS: THERE ARE MANY
KNIVES, EACH WITH A SPECIALIZED USE.
• Butcher knife – is 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
blades with a saber or flat
grind
• . French knife – is used
to chop, dice, or mince
food. Heavy knives have a
saber or flat grind
•Roast beef slicer – is used to
slice roasts, ham, and thick,
solid cuts of meats
• Kitchen knives, often
referred to as cook's or
chef's tools, are a must
for all kitchen tasks,
from peeling an onion
and slicing carrots to
carving a roast or turkey
• Citrus Knife - is used to
section citrus fruits. The
blade has two-sided,
serrated edge.
• Paring knife – is used to
core, peel, and section
fruits and vegetables.
Blades are short and
concave with hollow
ground
• A vegetable peeler is
used to scrape
vegetables, such as
carrots and potatoes, and
to peel fruits. The best
ones are stainless steel
with a sharp double blade
that swivels
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
as a range or a refrigerator.
Equipment like ranges, ovens,
and refrigerators (conventional,
convection, and microwave) are
mandatory in the kitchen or any
food establishment.
•Refrigerators/freezers –A
refrigerator or freezer is an
insulated box equipped with a
refrigeration unit and controls
to maintain the proper inside
temperature for food storage
•OVEN - A CHAMBER OR
COMPARTMENT USED FOR
COOKING, BAKING, HEATING,
OR DRYING
• Microwave ovens have
significantly increased
their use in the food
industry. Foods can be
prepared ahead of time,
frozen or refrigerated
during the slack periods,
and cooked or heated
quickly in microwave
ovens.
• Auxiliary equipment like
griddles, tilting skillets,
broilers/grills, steamers, coffee
makers, deep-fat fryers, wok,
crockery, cutting equipment
(meat slicer, food choppers,
grinders), mixers and bowls,
pots, and pans are utilized most
commonly in big food
establishments, some with
specialized uses and some are
optional.
• Blenders are used to
chop, blend, mix, whip,
puree, grate, and liquefy
all kinds of food. A
blender is a handy
appliance. They vary in
the amount of power
(voltage/wattage).
•Food Processor - To puree’
cooked food, chopped nuts,
and emulsify sauces. Special
disks that slice, shred like
julienne foods can be added
• Definition of Cleaning -
Cleaning and sanitizing
procedures must be a part
of the standard operating
procedures that comprise
your food safety program.
Improperly cleaned and
sanitized surfaces allow
harmful microorganisms to
be transferred from one
food to another
• Cleaning removes food and other
soil types from a surface, such as
a dish, glass, or cutting board.
Cleaning is done with a cleaning
agent that eliminates 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 foodcontact surface is
the surface of equipment or
utensils that food normally comes
• 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
easier.
CATEGORIES OF CLEANING AGENTS:

Detergents – Routinely
wash tableware, surfaces,
Solvent cleaners – Use
and equipment. Detergents
periodically on surfaces
can penetrate soil quickly
where grease has burned.
and soften it. Examples
Solvent cleaners are often
include dishwashing
called degreasers.
detergent and automatic
dishwasher detergent.
• Acid cleaners – Use periodically on mineral deposits and other soils
that detergents cannot remove. These cleaners often remove scale in
washing machines and steam tables.

• Abrasive cleaners – Use these cleaners to remove heavy

accumulations of soil that are difficult to remove with detergents. Some
abrasive cleaners also disinfect. If not properly cleaned food that comes
into contact with these surfaces could become contaminated.
Acid Cleaners

Detergents & Solvent Cleaners

Abrasive Cleaners
 • Sanitizing is done using heat, radiation, or
chemicals. Heat and chemicals are commonly
used to sanitize a restaurant; radiation is rarely
SANITIZIN used. The item to be sanitized must first be
G washed before it can be properly sanitized. Some
chemical sanitizers, such as chlorine and iodine,
METHODS react with food and soil and so will be less
effective on a surface that has not been
adequately cleaned. Heat. There are three
methods of using heat to sanitize surfaces –
steam, hot water, and hot air. Hot water is the
most common method used in restaurants. If hot
water is used in the third compartment of a three-
compartment sink, it must be at least 171°F
(77°C). If a high-temperature ware washing
machine is used to sanitize cleaned dishes, the
final sanitizing rinse must be at least
• Chemicals. Approved
chemical sanitizers are
chlorine, iodine, and
quaternary ammonium.
Different factors influence
the effectiveness of
chemical sanitizers
 • Concentration -- Too little sanitizer will result in an
inadequate reduction of harmful microorganisms.
THE THREE Too much can be toxic.

FACTORS
THAT MUST • Temperature – Generally, chemical sanitizers work
best in water that is between 55°F (13°C) and

BE 120°F (49°C).

CONSIDERE • Contact time -- For the sanitizer to kill harmful

D ARE: microorganisms, the cleaned item must be in
contact with the sanitizer (either heat or approved
chemical) for the recommended length.
 • There are three steps needed to clean and
sanitize utensils effectively.
CLEANING
AND
• Cutting boards, bowls, and knives must be
SANITIZING
thoroughly washed in warm, soapy water. After
UTENSILS: washing, the utensils should look clean, with no food
or anything else visible. Effective cleaning will
remove most of the dangerous bacteria present.
Sanitizing will then kill any that might remain
• A dishwasher sanitizes effectively if it has a
hot wash and drying cycle. If you do not have
a dishwasher, you must sanitize in a sink using
a chemical sanitizer or boiling water. If using a
chemical sanitizer such as a sodium
hypochlorite– or quaternary ammonium–based
solution, ensure that it can be safely used for
sanitizing, eating, drinking, and cooking
utensils. Follow the instructions on the
container carefully, as different sanitizers work
differently. If you are using boiling water, take
extra care to avoid being scalded. All utensils
must then be thoroughly dried before they are
re-used. Air-drying is best, but tea towels can
also be used. Be sure that the tea towels are
clean, though.
• If you are washing up at an event
being held outdoors, ensure you
have access to plenty of hot water.
If hot water is not available,
disposable eating and drinking
utensils should be used, and
enough cooking utensils should be
provided to last the duration of the
event so that washing up is
unnecessary
 CLEANING KITCHEN
PREMISES:
• Cleaning your kitchen regularly is vital to
keep it looking its best and remove all
the germs and bacteria that accumulate
periodically in the kitchen a rea. There
are several surfaces around the kitchen,
and by making a homemade cleaning
solution, you can easily clean most of the
surfaces with one basic mixture of
household ingredients that are probably
already in your kitchen cupboards
 Storing of Washed
Utensils
They should be stored in a
clean, dry place that is
adequately protected
against
vermin and other
sources of contamination.
• Cups, bowls, and glasses must be inverted for storage.

• When not stored in closed cupboards or lockers,

utensils and containers must be covered or inverted
whenever possible. Utensils must be held on the
bottom shelves of open cabinets below the working
top level.
• Racks, trays, and shelves must be made of imperious,
corrosive-resistant materials, non-toxic, smooth,
durable, and resistant to chipping.

• Drawers must be made of the same materials and

kept clean. Full-lined drawers are not acceptable, but
using clean and removable towels for lining drawers is
acceptable.
10 STEPS FOR ORGANIZING
KITCHEN CABINETS

1. Pretend it has a glass door, and everyone will see what's

inside from now on.
2. Take a look at the photos above for inspiration.
3. Remove EVERYTHING and scrub the shelves with some
soapy water.
4. If you are a contact paper type, rip out the old one and
replace it with a new one.
5. Take anything you don't use anymore.
6. Think about what you reach most often and ensure it is
placed in a position that's easy to get.
7. Arrange everything in places that make you happy.
 8. Perhaps take a cabinet full of glasses and line them up by color. Make sure all fronts are facing out and straight, Jeff Lewis-style.
9. Take a step back after one shelf is done.

10. Make someone else look at what you've done.