Basic understanding about the kitchen tools and equipment is necessary to be able to use them wisely, effectively and appropriately.

1. HAND TOOLS AND SMALL EQUIPMENT
Prepared by:
Jacquiline L. Alonzo

2. 1. BALL CUTTER, MELON BALL SCOOP OR
PARISIENNE KNIFE CUTTER
A sharp – edged scoop or cup shaped, half
sphere implement used for cutting out balls
of fruits and vegetables.
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3. 2. CHANNEL KNIFE
A small hand tool used generally in
decorative works such as in making
garnishes.
en.wikipedia.org.

4. 3. BENCH SCRAPER OR DOUGH KNIFE CUTTER
A broad, rectangular stiff piece of metal
with wooden handle on one edge used to
cut pieces of dough and to scrape
workbenches
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5. 4. CHINA CAP
A cone – shaped strainer used to strain
soups, stocks, sauces and other liquids. The
pointed shape allows draining of liquids
through small opening.
smartkitchen.com

6. 5. COLANDER
A perforated bowl of varying sizes made of
stainless steel, aluminum or plastic used to
drain, washed or cooked ingredients from
liquid.
en.wikipedia.org

7. 6. COOK’S FORK
A heavy, two –pronged fork with a long
handle used to lift and turn food items such
as big cuts of meat and poultry.
honwichicasc.org

8. 7. FINE CHINA CAP OR CHINOIS
Very fine meshed china cap used when
great clarity or smoothness is needed in a
liquid.
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9. 8. FOOD MILL
A device with a hand – turned blade that
forces food through perforated disks that
are interchangeable, with different
coarseness or fineness to reduce a solid to
small, fine pieces or powdery particles like
vegetables, coffee, pepper, spices, etc.

10. FOOD MILL
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11. 9. OFFSET SPATULA
A broad – bladed implement bent to keep
the hand off hot surfaces. It is used for
turning and lifting eggs, pan cakes and
meats on griddles, grills, sheet pans and the
like and also used to scrape and clean
griddles.
amazon.com

12. 10. PASTRY BAG AND TUBES/TIPS
A funnel – like or cone shaped cloth or
plastic bag with an open end than can be
fitted with metal or plastic tubes or tips of
varying sizes and designs used for shaping,
piping or decorating with materials such as
cake icing, whipped cream. Duchesse
potatoes and soft dough.

13. PASTRY BAG AND TUBES/TIPS
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14. 11. PASTRY WHEEL OR WHEEL KNIFE
A round rotating blade, plain or fluted with
a handle used to cut rolled – out dough,
pastries and baked pizza.
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15. 12. PASTRY BRUSH
A small implement used to brush the
surface of unbaked pastries or cookies with
egg white, egg yolk or glaze
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16. 13. RUBBER SPATULA OR SCRAPER
A broad, flexible plastic, silicone or rubber
scraper, that is rectangular in shape with a
curve on one side. It is used to scrape off all
the contents of bowls and pans from the
sides and to fold in beaten eggs in batter or
whipped cream.

17. 13. RUBBER SPATULA OR SCRAPER
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18. 14. SIEVE
A screen – type mesh supported by a round
metal frame used for sifting dry ingredients
like starch and flour.
wikipedia.com

19. 15. SKIMMER
A perforated disk, slightly cupped with long
handle used to skim or remove surface
layers of fat, froth and scum from
simmering stock, sauce or soup, stew or
jam, or used to remove solid pieces from
soups, stocks and other liquids.

20. SKIMMER
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21. 16. SPOONS: SOLID, SLOTTED AND
PERFORATED
A large stainless spoons holding about 3
ounces used for mixing, stirring, basting,
and serving.
Slotted and perforated spoons are large,
long-handled spoons with holes in the bowl
used to remove larger solid particles from
liquids.

22. SPOONS: SOLID, SLOTTED AND PERFORATED
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23. 17. STRAIGHT SPATULA OR PALETTE KNIFE
A 2 to 3 centimetre wide, flexible – handled
blade with a rounded, unsharpened end
used for manipulating foods such as
spreading and smoothing icings on cakes
and for mixing and scraping bowls.
amazon.com

24. 18. WIRE WHIP OR WHISK
A device with loops of stainless steel wire
fastened to a handle. 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.

25. WIRE WHIP OR WHISK
wikipedia.com

26. 19. ZESTER
A small fine toothed metal grater often
mounted on a wooden or plastic handle to
remove the zest or colored portions of
citrus peels in thin strips.

27. ZESTER
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28. 20. APPLE CORER
A tube – shaped hand tool used to remove
the core from apples
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29. 21. BASTER
A small utensil with a bulb for moistening
food while cooking
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30. 22. BUTTER CURLER
A hand tool used for making butter curls
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31. 23. CANISTERS
Containers made of varied materials, in
different shapes, sizes, designs and colours;
used for storing staples and other food
materials like coated chocolates, cookies
and candies, with tight – fitting lids to
preserve freshness.

32. CANISTERS
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33. 24. COOKIE PRESS
A hollow cylindrical device which is filled
with batter or soft dough pressed through
various disks or tubes onto a cookie sheet.
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34. 25. DRY MEASURING CUP
Measuring cups available in 1, ½, 1/3, and ¼
cup sizes made of stainless steel, aluminum
or plastic, either in 1 piece or nested.
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35. 26. LIQUID MEASURING CUP
Are used for ingredients that pour easily
and are usually marked off to show
functions of the total capacity (for instance,
a 2 cup measure will have fill lines
indicating ¼, 1/3, ½, 2/3, and ¾ cup

36. LIQUID MEASURING CUP
en.wikipedia.com

37. 27. MEASURING SPOONS
Are used for small amounts of both liquid
and dry ingredients.
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38. 28. FUNNEL
A cone – shaped kitchen tool with a tube at
the point used to transfer liquids or
powders into narrow – necked containers to
avoid spills.
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39. 29. GARLIC PRESS
A kitchen tool used to extract the pulp and
juice from garlic cloves.
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40. 30. KITCHEN SHEARS
• A double – bladed multi- purpose cutting
device very much similar to scissors, used
for cutting, scaling fish, and nut cracking.
• They are practical for opening food
packages, cutting tapes or strings or simply
remove labels or tags from items.
• Other cutting tools such as box cutters are
also handy for opening packages.

41. KITCHEN SHEARS
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42. 31. MALLET
A wooden, metal, or plastic hammer-like
device to crack ice, or flatten meat and
poultry
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43. 32. PASTRY BLENDER
A handled wire tool used for cutting
shortening into dry ingredients in making
pastries
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44. 33. REAMER
A device or tool used to extract juice from
sliced lemon or orange
awesomestuff365.com

45. 34. ROTISSERIE
A stainless steel rod with a handle used to
broil meats and poultry
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46. 35. SKEWER
A pointed wood or metal rod used for
trussing joints of meats and poultry or for
holding meat, fish, or pieces of vegetables
for grilling
aliexpress.com
factorydirectcraft.com

47. 36. TRUSSING NEEDLE
A special kind of kitchen needle bigger than
the sewing needle, sometimes curved, used
to the meat, or poultry in roasting.
eBay.com wikipedia.com

48. 37. VEGETABLE BRUSH
A small brush with stiff bristles used for
scrubbing vegetables like potatoes and
carrots
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49. 38. CUTTING BOARDS
Are wooden or plastic board where meat,
vegetables, fish and others are cut
wikipedia.com

50. 39. CAN OPENER
Used to open food containers.
wikipedia.com

51. 40. GRATERS
Are used to grate, shred, slice and separate
vegetables such as carrots, cabbage and
cheese
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52. 41. POTATO MASHER
Is used for mashing cooked potatoes,
turnips, carrots or other soft cooked
vegetables
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53. 42. ROTARY EGG BEATER
Is used for beating small amount of eggs or
batter. The beater should be made of
stainless steel.
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54. 43. SERVING SPOONS
Are small, shallow bowl on a handle used in
preparing, serving or eating food.
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55. 44. SERVING TONGS
Are used to grab and transfer food items,
poultry or meat portions to a serving
platter, hot deep fryer and plate. They give
you a better grip especially when used with
a deep fryer or a large stock pot or at the
barbecue.

56. SERVING TONGS
wikipedia.com

57. 45. WOODEN SPOONS
Are made of hard wood which are used for
creaming, stirring and mixing.
wikipedia.com

58. 46. 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

59. TEMPERATURE SCALES
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60. 47. 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.
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61. 48. KNIVES
Are the most important hand tools. Available
in different types;
 CHEF’S KNIFE this all purpose knife is used for
a variety of chopping, slicing, and mincing
chores. The blade is normally 8 to 12 inches
long

62.  CHEF’S KNIFE OR FRENCH KNIFE
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63.  UTILITY KNIFE is smaller, lighter version of
chef’s knife, which is used for light cutting
chores. The blade is generally 5 to 8 inches
long
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64.  TOURNÉÉ KNIFE is a curved bladed knife used
to trim potatoes and other vegetables into
football shapes
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65.  PARING KNIFE this short knife is used for
paring and trimming vegetables and fruits.
The blade is available in various shapes
including tourné knife with a short curved
blade; bird’s beak and granny style. The blade
is 2 to 4 inches long.

66.  PARING KNIFE
wikipedia.com

67.  BONING KNIFE is used to separate raw meat
from the bones and has rigid blade.
wikipedia.com

68.  FILLETING KNIFE Is used to cut fish fillets and
has a flexible blade. The BLADE for both
boning and filleting knives is thinner and
shorter than a chef’s knife, about 6 inches
long.
wikipedia.com

69.  OYSTER and CLAM KNIVES Are used to pry
open the shells and shuck oysters and clams
oyster.us

70.  SLICERS Have long thin blades that are
uniform width the entire length. The blades
may be taper ground, fluted, or granton
style. Tomato slicers and bread knives have
serrated blades
en.wikipedia.org

71.  SERRATED SLICERS
• Toothed like. Uses a sawing motion to cut
food
• Used for slicing soft foods such as cake, bread
and tomatoes
en.wikipedia.org

72.  CLEAVER Asian – style cleavers are used to
peel, cut, shred, mince, chop, and dice.
Butcher – style cleavers are heavy enough to
cut through bones and tendons. The cleaver
varies in size according to its use.
en.wikipedia.org

73.  VEGETABLE PEELER
Used to remove the skin of fruits and vegetables
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74.  REFERENCES:
• The American Culinary Federation, CULINARY ESSENTIALS,
Pearson Education 2006, pp. 113-121
•The Maya Kitchen, Food Service and Catering Management ,
Liberty Commodities Corp., 2004, pp. 1-4
•Norman, Jane, Kitchen Basics PPT, Learning Zone Press