cooking

Tec
hnology Livelihood Education 7

MATERIALS OF KITCHEN

UTENSILS AND
EQUIPMENT COMMONLY

FOUND IN THE

KITCHEN.

should be

A cook

familiar

with

the

correctutensils, devices
and

equipment in the

kitchen.

Job

of

cooking

requires specific tools ,
utensils and equipment
for

proper

and

efficient preparation of

1. ALUMINUM

• Best for all around use

Most popular,
attractive and
lightweight and less
expensive.
It gives heat
distribution no matter
what heat temperature
.

• It turns dark when used

with alkalis.

• it is commonly found in

2. STAINLESS STEEL

•
It

is

the

most

popular

use

d

for

tools

and

equipment, but it is

more

expensive.

•
Easier to

clean and

shine.

•
It

maybe

bought in
many

gauges,

3. GLASS

*good for

baking but not
practical on
top surface
cooking.

4. CAST IRON

It

is

sturdy,

but

must

be

kept

seasoned to

avoid rust.

CERAMIC AND HEAT-PROOF GLASS

used especially
for baking dishes
, casseroles or
measuring cups.

• It conduct heat

slowly and evenly.

• Many of these

baking dishes are
decorated and can
go from stove or

TEFLON

• Is a special coating

applied to the
inside of some
aluminum or steel
pots and pans.

• *it is easier to

wash and clean ,
however, take care
not to scratch the
Teflon clothing
with sharp

PLASTIC AND
HARDRUBBE

R

*used for cutting and

chopping boards,
table tops, bowls ,
rays and etc.

*less dull to knives

than metal and more
sanitary then wood.

* Plastics are greatly

durable and cheap
but may not last
long.

COOKING UTENSILS

LIST THAT EVERY
KITCHEN NEEDS .

BASTER

Is

handy

for

retuning some of the
meat

or

poultry

juices from the pan ,
back to the food. Its
brushes can be used
for

the

same

purpose,

but

they

are

also

convenient

for

buttering

the

tops of breads and
baked goods after

CANS, BOTTLES , CARTOONS

OPENER.

It is used to open a
food
with

tin

preferabl

y a

smooth

operation

,

comfortable

and
grip

and turning knob.

COLANDERS

-Are

also called

vegetable strainer .

- Clean vegetables
- Strain

pastas

or tin contents

CUTTING BOARDS

-is

a

wooden

or

plastic
where

board
meats

and vegetables
can be cut.

DREDGERS

It is used to
shake salt,
pepper and salt
on poultry,
meat and fish

DOUBLE BOILER

used
temperatures
be

kept

when
must
below

boiling, such as for
egg sauces,
puddings,

and

to

keep

foods warm

without
overcooking.

EMERY BOARDS/SHARPENING

STEEL

It is used to
sharpen long
knives.

FLIPPER

It

is

used
for turning

hamburgers

and other
food items.

FUNNELS

It is used to fill
jars,

made

of

various sizes of
stainless steel ,
aluminum, or of
plastic.

GARLIC PRESS

It

is

specifically

designed
purpose

of

for

the

pulping

garlic for cooking.

GRATERS

It is used to
grate,

shred

,

slice

and

separate

foods

such as carrots,
cabbage

and

cheese.

HANDY POULTRY AND

ROASTING TOOLS

Makes it easier
to

lift

a

hot

roasted

turkey

from

the

roaster

to

the

serving platter,
without

it

falling apart.

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
slicing

and

carrots,

7. KITCHEN SHEARS

Are practical for

opening food
packages, cutting
tape or string to
package foods or
simply remove
labels or tags from
items.

Are among the most

in

important
found
kitchen,
consistently

items

any

since
good

cooking
upon

depends
accurate

measurements.

MEASURING CUPS, SPOONS

Scales

are

used

to

weigh materials

of

bigger

volumes.

It

must

be

handled

carefully.

Commonly used measuring tools in

home or commercial kitchens:

Measuring cup for dry it can only be

used for cold ingredients.

Measuring cup for liquid ingredients-

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

Portion Scales-used to weigh serving

portions from one ounce to one
pound.

Scoops and Dippers-

used to measure

serving of soft foods, such as fillings,
ice cream and mashed potato.

Household Scales-used to weigh large

quantity of

ingredients

in

kilos

,

commonly

in

rice, flour , sugar,

legumes or vegetables and meat up to
25 pounds.

PASTA SPOON OR SERVER

Is used to transfer a
little

or

much

cooked

pasta

to

a

waiting

plate,

without

mess.

It

is

best

used

to

long

noodles,

you

can

use

a

large

slotted

serving

spoon

for

short pastas.

POTATO MASHER

mashing

Used for

cooked
turnips,

potatoes
carrots

,

or

cooked

other soft
vegetables.

ROTARY EGG BEATER

Used for beating small

amount of eggs and
batter. It should be
made up of stainless
steel, and gear driven
for ease in rotating.

SCRAPER

It

is

a

rubber

silicone

tools

to

blend or scrape the
food from the bowl;
metal,

silicone

or

plastic

egg

turners

or flippers.

SEAFOOD SERVING TOOLS

It

make

the

task

of

cleaning

seafood

and

removing

the

shell much easier.

SERVING SPOONS

A utensil consisting of
a

small,

shallow

bowl

on

a

handle,

used in

preparing ,

serving

or

eating

food.

SERVING TONGS

It enables you to more

easily

grab

and

transfer

larger

food

items,

poultry

or

meat

portions

to

a

serving platter.

LADLE

Used

for

serving

soup or stews , but
can also be used for
gravy,
sauces

or

dessert

other

foods. It also works to
remove

or

skim off

fat

from

soups and

stews.

KINDS

OF
KNIVE
s

BUTCHER KNIVES

Used to section raw
meat,

poultry,

and

fish. It can be used as
a

cleaver

to

small

to
cu

t

separate
joints or
bones.

FRENCH KNIFE

Used to chop, dice, or

mince food.

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

prepare
greens,

and

Used to
salad
vegetables
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

two-sided,
serrated edge

PARING KNIFE

Used to core, peel,
and

section

fruits

and

vegetables.

Blades

are

short,

concave with hollow
ground.

SPOONS

Solid,

slotted

or

perforated.

It

is

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.

TEMPERATURE SCALES

Used to measure heat
intensity. Other small
thermometers

are

hanged or or stand iin
ovens or refrigerators
to

accuracy

of

equipment
’s

check

the

the
thermosta
t.

TWO-TINE FORK

Used

to

hold

meats

while

slicing,

and to

turn solid pieces
brownin
g

of

meat
while

or
cooking . Made
of stainless steel
with

heat-proof

handle.

VEGETABLE PEELER

Used to
vegetables.

scrape

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.

WOODEN SPOON

Are useful

for

creaming,
stirring
mixing.

and

They

should

be

made

of hard wood.