Tools and Equipment (GRADE 10-OLA

Used for cutting, sectioning, and trimming raw meats

A small hand tool used generally in decorative works such as making garnishes

used for tenderizing or cooking meat, chicken, and

other grains or legumes, such as mongo and white beans in lesser time

A plastic or metal container with a lid that is used for keeping dry products

used to separate solid particles from soup; also for

stirring purposes, such as making egg white fine in texture for bird‘s

nest soup and mock nido soup.

Used for preparing sauces which easily get scorched when cooked directly on the stove

used for cooking meat and fish dishes with gravy and sauce

Used for handling hot foods

used for separating liquids from fine or solid food particles,

such as coco cream from coconut and tamarind extract.

used for testing the tenderness of meat, combining big

cuts and particles of meat and vegetables, and for blending other

ingredients with flour.