This document provides descriptions of various cooking utensils and their uses. It discusses tools for basting, opening cans, straining vegetables, cutting surfaces, dredging meat, keeping foods warm, sharpening knives, flipping foods, filling jars, pressing garlic, grating foods, roasting turkeys, opening packages, measuring ingredients, mashing potatoes, beating eggs, scraping bowls, serving foods, tongs, soup ladles, spoons, measuring temperature, holding meats, peeling vegetables, whisks, wooden spoons, and different types of knives including butcher knives, French knives, roast beef slicers, boning knives, fruit knives, spatulas, and paring knives. Each tool's purpose and

1. C o o k i n g
U t e n s i l s

2. B a s t e

3. it is handy for
returning some of
the meat or poultry
juices from the fan
back to the food.

4. Basting brushes can be
used for the same
porpuse, but they are also
convenient for buttering
the tops of breads & baked
goods after they come out
of the oven

5. C a n

6. use to open a food
tin, preferably with a
smooth operation, &
comfortable grip &
turning knob

7. C o l a n

8. also called as a
vegetable strainer;

9. essential for various
task from cleaning
vegetables to straining
pasta or thin contents

10. C u t t i n g

11. a wooden or plastic
board where meats &
vegetables can be cut

12. D r e d g

13. used to shake flour,
salt & pepper on meat
poultry & fish

14. D o u b
B o i l e

15. used when temperatures
must be kept below
boiling, such as for egg
sauces, puddings, and to
keep food warm without
overcooking

16. S h a r p e n i n g
S t e e l

17. used to sharpen
long knives

18. F l i p p

19. used for turning
hamburgers and
other food items

20. F u n n

21. used to fill jars,
made of various
sizes of stainless
steel, aluminun, or
of plastic

22. G a r l i
P r e s s

23. is a kitchen tool
which specifically
designed for the
purpose of pulping
garlic for cooking

24. G r a t

25. uses to grate,
shred, slice &
separate foods
such as carrots,
cabbage & cheese.

26. H a n d y
R o a s t i n g

27. Make it easier to lift a
hot roasted turkey
from the roaster to
the serving platter
without it falling apart

28. K i t c h e n

29. often referred to
as cook’s or chef’s
tools, knives are
must a all types of
kitchen tasks,

30. from feeling an
onion and slicing
carrots, to carving a
roast or turkey

31. K i t c h e n

32. Are practical for
opening food
packages, cutting tape
or string the package
foods or to simply
remove labels or tags

33. M e a s u
C u p s

34. Measuring tools are
among the most important
items found in any kitchen
since, consistently good
cooking depends upon
accurate measurements.

35. Measuring tools
should be
standardized, and
must only be in the
home kitchen.

36. M e a s u r i n g

37. It is use to measure
solid & Dry
ingredients, such as
flour, fat and sugar.

38. There are cups that are
made of plastic and come
with different colors, but
could only be used for cold
ingredients. They could wrap,
causing inaccurate
measurements.

39. M e a s u r
C u p s
l i q u i d
i n g r e d i e

40. commonly made - up of heat
proof glass and transparent
so that liquid can be seen.
the quantity of measure of
liquid ingredients is different
in a dry measuring cups.

41. P o r t
S c a l

42. use to weigh
serving portions
from one ounce
to one pound

43. S c o p e

44. used to measure
serving of soft
foods, such as
fillings, ice cream
and mashed potato.

45. P a s t a
o r

46. is used to transfer
a little or much
cooked pasta to a
waiting plate,
without mess.

47. P o t a t o
M a s h e r

48. used for mashing
cooked potatoes,
turnips, carrots or
other soft cooked
begetables.

49. R o t a r y
B e a t e r

50. used for beating small
amount of eggs or batter.
The beater should be
made up of stainless
steel, and gear driven for
ease rotating.

51. S c r a p e r

52. A rubber or
silicone tools to
blend or scrape
the food from the
bowl

53. S e a f o o d
T o o l s

54. make the task of
cleaning seafood &
removing the shell
much easier

55. S e r v i n g

56. a utensils consisting of
a small shallow bowl
on a handle, used in
preparing, serving or
eating food

57. S e r v i
T o n g

58. enables you to more easily
grab and transfer larger
food items, poultry or meat
portions to a serving
platter, to a hot skillet or
deep fryer or to a plate

59. It gives you a better grip
and the longer the tongs,
the better especially when
used with a deep fyer, a
large stock pot or at the
barbecue.

60. S o u p

61. is used for serving
soup or stews, but
can also be use for
gravy, dessert sauces
or other foods.

62. S p o o n

63. solid, slotted, or perforated.
Made of stainless steel or
plastic. The solid ones are
used to spoon liquids over
foods and to lift foods,
including the liquid out of the
pot.

64. T e m p e r a t u r e
S c a l e s

65. -used to measure the
intensity.
-different thermometers
are used for different
purposes in food
preparation.

66. T w o- t i n e

67. used to hold meats while
slicing & to turn solid
pieces of meat while
browning or cooking made
of stainless steel & with
heat-proof handle

68. V e g e t a b l e

69. -use to scrape
vegetables
- the best one are made
of stainless steel with
sharp double blade that
swivels

70. w h i s k s
b l e n d i n g
m i x i n g

71. -used for whipping eggs or
batter, & for blending
gravies, sauces & soups
-the beaters are made of
looped steel piano wires
which are twisted together
to form the handle

72. W o o d e n

73. Continue to be kitchen
essentials because of
their usefulness for
used for creaming,
stirring, & mixing. They
should be made of
hardwood.

74. K i n d s
K n i v e s

75. 1.Butcher
Knife

76. -used to section
raw meat, poultry
and fish

77. -It can be used as
cleaver to separate
small joints or to cut
bones

78. -Butcher knives are
made with heavy
blade with a saber
or flat grind

79. 2.French Knife

80. -used to chop, dice
or mice food.
-Heavy knives have
a saber of flat
grind

81. 3.Roast beef Slicer

82. -used to slice
roast, ham, & thick,
solid cuts of meats

83. 4.Boning
Knife

84. -used to fillet fish
& to remove raw
meat from the
bone

85. 5. Fruit &
Salad
Knife

86. -use to prepare
salad greens,
vegetables and
fruits

87. 6. Spatula

88. -used to level off
ingredients when
measuring and to
spread frosting &
sandwich filling

89. 7. Citrus Knife

90. -use to section
citrus fruits.
-the blade has a
two-sided serrated
edgde

91. 8. Paring Knife

92. -used to core, peel,
section fruits &
vegetables
-blades are short
concave with hollow
ground