This document summarizes different types of cooking utensils and their uses. It describes frying pans, saucepans, saute pans, stockpots, colanders, ladles, measuring cups and spoons, cutlery, graters, whisks, vegetable peelers, can openers, potato mashers, garlic pressers, basting brushes, funnels, and several types of kitchen knives including chef's knives, serrated knives, paring knives, cleavers, and boning knives. For each tool, a brief definition and intended use is provided.

1. PPT Created by:
Teacher Lawrence Mandocdoc

2. is an art or practice
of preparing food. As a process,
it involves using a variety of
methods and tools to prepare a
set of ingredients that are
digestable and have a flavor.
While in the process, the flavor,
texture, appearance, and
chemical properties can be
changed.

3. A frying pan, frypan, or skillet is a flat-
bottomed pan used for frying, searing,
and browning foods. It is typically 20 to
30 cm (8 to 12 in) in diameter with
relatively low sides that flare outwards, a
long handle, and no lid. Larger pans may
have a small grab handle opposite the
main handle. A pan of similar
dimensions, but with less flared, more
vertical sides and often with a lid, is

4. - this is a
vessel with vertical sides about the
same height as their diameter and
commonly used for simmering or
boiling. Saucepan generally has one
long handle. Larger pot of the same
shape generally has two handles close
to the sides of the pot (so they can be
lifted with both hands).

5. Saute pan - This is used for
sauteing. It has a large surface
area, like a fry pan, but with
vertical sides to prevent food
from escaping during cooking.

6. Stockpot - This is a large pot with sides
at least as tallas their dieter. Stockpots
are typically measured in volume (6-36
L) and come in a large variety of sizes to
meet any need from cooking for family.
Colander - This is type of sieve used in
cooking for seperating liquids and solids.

7. Cutting Board - This is a durable
board on which the material to be
cut is placed.
Ladle - This is type of serving
spoon that is widely used for
soup, stew, or other liquid foods

8. Measuring Cup - This is a kitchen
utensil used primarily to measure
the volume of liquid or powder-
form cooking ingredients such as
water, milk, juice, flour, and sugar.
Measuring Spoon - These are
used to measure the amount
of ingredients, either liquid or
dry, when cooking.

9. Cutlery - This more usually known as
silverware or flatware. It refers to any
hand implemented used in preparing
and serving food.
Grater - This is a kitchen untensil
used to grate foods into fine strip or
crumbs.

10. Whisk - This is a cooking
utensil used to blend
ingredients smoothly.
Vegetable Peeler - This is used
to scrape vegetables, such as
carrots and potatoes and to peel
fruits.

11. Can and Bottle opener - This is
used to open a food tin, preferably
with a smooth operation, and
comfortable grip and turning knob.
Potato Masher - This is used fro
mashing cooked potatoes,
turnips, carrots, or other soft
cooked vegetables.

12. Kitchen Knives - These are
different kinds of knives that are
intended to be used in food
preparation.
Garlic Presser - This is a
Kitchen tool which is specially
designed for the purpose of
crushing garlic.

13. Basting Brush - This is a piece of
cooking tool designed to assist cooks
with basting, which refers to adding
to food for flavor and to help keep it
moist.
Funnel - This is a conical utensil
having a small hole or narrow
tube at the apex.

14. Chef’s Knife
Serrated Knife
Paring Knife
Cleaver
Boning Knife
Type of Kitchen Knives and Their Uses

23. Thank You!!