by: Janeth P. Morales

14. MIXING BOWL – used when preparing cake mixture,
salads, creams, and sauces.
Sifter – used for separating coarse particles of flour, sugar,
baking powder, and powdered ingredients to retain finer
textures.
Wire whip – used for beating egg whites, egg yolk,
creams and mayonnaise.
Wooden spoon – used for mixing creams, butter, and for
tossing salads.
Slotted spoon – 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.
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Blending fork – used for testing the tenderness of meat,
combining big cuts and particles of meat and vegetables,
and for blending other ingredients with flour.
Rubber scraper – used for scraping off mixtures of butter,
sugar, and egg from the sides of the mixing bowl.
Strainer – used for separating liquids from fine or solid
food particles, such as coco cream from coconut and
tamarind extract.
Tongs – used for handling hot foods.
Measuring Cups – used for measuring dry and liquid
ingredients
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Measuring spoon – used for measuring dry and liquid
ingredients which require a little amount

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Sauce pan and pots – used for cooking meat and fish
dishes with gravy and sauce.
Kettle and rice cooker – used for cooking rice and other
foods.
Pressure cooker – used for tenderizing or cooking meat,
chicken, and other grains or legumes, such as mongo
and white beans in lesser time.
Double boiler – used for preparing sauces which easily
get scorched when cooked directly on the stove.
Steamer – used for cooking food by steaming.
Colander - a perforated bowl of varying sizes made of
stainless steel, aluminum or plastic, used to drain, wash,
or cook ingredients from liquid
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Canister - a plastic or metal container with a lid that
is used for keeping dry products
Butcher knife – used for cutting, sectioning, and
trimming raw meats
Channel knife – a small hand tool used generally in
decorative works such as making garnishes.