The document discusses different materials used for kitchen tools and equipment, including stainless steel, aluminum, cast iron, glass, non-stick coatings, and ceramic. It also provides details on various tools for measuring, mixing, cutting, cooking, and serving food, as well as important kitchen appliances like refrigerators, stoves, and blenders. Key tools include measuring cups and spoons, mixing bowls, knives, pots and pans, serving utensils, and equipment like ranges, microwaves, and pressure cookers.

1. Technology
&
Livelihood Education
7

2. Are you familiar with the
different tools and
equipment in your kitchen?

3. Different materials used
in making the Kitchen
tools and equipment.

4. 1. Stainless steel
most popular material for tools and
equipment
more expensive than aluminum
easier to clean, lasts longer than aluminum
stainless steel with copper, aluminum or
laminated steel bottoms spread heat evenly
may be bought from light to heavy gauges

6. 2. Aluminum
best for all-around use
most popular, light weight, attractive and
cheaper than stainless steel
gives even heat distribution
soft metal, lighter gauges dent and scratch
easily
Alkali, like potatoes, beets and carrots,
turn the aluminum dark
tomatoes will make the aluminum shinier

8. 3. Cast Iron
sturdy
rub oil or shortening inside
and out to avoid rust
wash with soap, not
detergent before using.

10. 4. Glass
good for baking but not
recommended for top-of-the
stove cooking
great care is needed for longer
serviceability

12. 5. Non- stick surface
a special coating applied inside
aluminum or steel pots and pans
prevents food from sticking to the pan
when washing, avoid scratching the
non-stick coating with sharp objects
like a knife or fork. Use wooden or
plastic spatula to handle food.

14. 6. Ceramic and heat- proof glass
used especially for baking
dishes, casseroles and
measuring cups
if decorated, can go from oven
to the dining table.

16. 7. Plastic and hard rubber
used for cutting and chopping
boards, table tops, bowls, trays,
garbage pails and canisters
more sanitary than wood
less dulling to knives than metal
durable and cheap but may not
last long

19. 

20. A. MEASURING CUPS FOR
DRY INGREDIENTS
Used to measure solids and dry
ingredients such as flour and
sugar
Commonly made of aluminum,
stainless steel or plastic in ¼, ½,
1/3, 1/8 and 1 c.

21. B. MEASURING CUP FOR
LIQUID INGREDIENTS
Commonly made up
of transparent heat-
proof glass so that
liquid can be seen

22. C. MEASURING
SPOONS Used to measure
smaller quantities of
ingredients like 1
tablespoon of butter
or ¼ teaspoon of salt

23. D. PORTION SCALE
Used to weigh
serving portions from
one ounce to one
pound

24. E. SCOOPS OR
DIPPERS
Used to measure
serving of soft foods
such as fillings, ice
cream or mashed potato

25. F. HOUSEHOLD
SCALE
Used to weigh large
quantity of ingredients in
kilos of rice, flour, legumes
or vegetables, and meat
up to 25 pounds.

26. MIXING, STRAINING AND
PREPARATION TOOLS

27. A. MIXING BOWLS
Come in different sizes,
used for mixing
ingredients

28. B. WOODEN SPOON
Used for
creaming, stirring,
and mixing; made
of hard wood

29. C. COLANDER
Used for cleaning
vegetables, straining
pasta or the contents
of tin cans

30. D. SPATULA
Used to level off
ingredients and
to spread
frostings

31. E. SCRAPER
Used to blend or
scrape food from
the bowl

32. F. ROTARY
EGGBEATER
Used for beating
small quantities of
eggs or batter

33. G. STRAINER
Used in removing
lumps and foreign
materials in dry
ingredients

34. H. WIRE WHIP
Used for general
mixing,beating and
stirring

35. I. CAN AND BOTTLE
OPENER
Used to open tin cans
and bottles; preferably
with comfortable grip
and turning knob

36. J. CHOPPING
BOARD A wooden or
plastic board where
meats and
vegetables are cut
or chopped

37. K. GARLIC
PRESS
Used for pulping
garlic for cooking

38. L. GRATERS
Used to grate, slice
and separate foods
such as carrots,
cabbage and cheese

39. M. POTATO MASHER
Used for mashing
cooked potatoes,
turnips, carrots or
other soft cooked
vegetables

40. CUTTING
TOOLS

41. A. BUTCHER KNIFE
Used to section
raw meat, poultry
and fish

42. B. FRENCH KNIFE
Used to chop,
dice or mince
food

43. C. ROAST BEEF SLICER
Used to slice
roasts meat, ham,
and thick solid
cuts of meats

44. D. BONING KNIFE
Used to fillet fish
and to remove
raw meat from
the bone

45. E. FRUITS AND SALAD
KNIFE
used to prepare
salad greens,
vegetables and
fruits

46. F. CITRUS KNIFE
Used to section
citrus fruits; the
blade has two-
sided, serrated
edge

47. G. PAIRING KNIFE
Used to core,
peel and
section fruits
and vegetables

48. H. VEGETABLE
PEELER
Used to scrape
vegetables, such as
carrots and
potatoes and to
pare fruits

49. I. KITCHEN SHEARS
Used for opening food
packages, cutting tapes
or strings of packaged
foods or simply to
remove labels or tags
from items.

50. COOKING
TOOLS

51. A. BASTER
Used for returning
some of the meat or
poultry juices from
the pan back to the
food

52. B.DOUBLE BOILER
Used for preparing
sauces which easily
get scorched when
cooked directly
over fire

53. C. RICE COOKER
Used for
cooking rice
easier and
faster

54. D. CARAJAY
Used for
frying and
sautéing

55. E. STEAMER
Used for
cooking food
by steaming

56. F. DEEP FRYER
Used to cook
food in deep
hot oil

57. G. SAUCEPAN
Has one long handle
instead of two hand
grips
 Used for soups and
gravies.

58. H. SAUCEPOT
Used for soups
and sauces; with
two handles or
hand grips
opposite each

59. I. FLIPPER
Used for
turning
hamburger and
other food

60. J. HANDY POULTRY AND
ROASTING TOOL
Used to lift a hot
roasted turkey from
the roaster to serving
platter without it
falling.

61. K. TEMPERATURE SCALE
Different
thermometers are
used for different
purpose in food
preparation.

62. SERVING
TOOLS

63. A. PASTA SPOON OR
SERVER
Used to
transfer cooked
pasta to a plate

64. B. SEAFOOD SERVING
TOOL
Used to grab and
transfer larger food
items of meat and
poultry to serving
platter

65. C. SERVING TONGS
Used to grab and
transfer larger food
items of meat and
poultry to serving
platter

66. D. SOUP LADLE
Used for serving soups or
stews, gravy, and dessert
sauces
Used to remove or skin
off fat from soups and

67. EQUIPMENT

68. Important equipment that are
recommended for the kitchen or in
any food establishment include the
following:

69. 1. Refrigerator/ Freezer
– Used to prevent
bacterial growth in
foods

70. 2. Four- burner gas range
with oven
-Used for
baking/
cooking

71. 3. Electric mixer
– Used to blend
ingredients
faster

72. 4. Microwave oven
Used to
heat food

73. 5. Pressure cooker
– Used for making
meat, chicken, and
legumes tender within
a short period of time

74. 6. Blender
-Used to mix,
puree, and
liquefy foods