This document lists and describes various tools and equipment used in food preparation and processing. It includes knives, peelers, spatulas, colanders, chopping boards, pots, pans, blenders, refrigerators, freezers, vacuum pack machines, pressure cookers, can sealers, smoke houses, mixers, food processors, and meat grinders. Each item is described based on its intended use for tasks like cutting, slicing, peeling, mixing, cooking, boiling, steaming, frying, blending, measuring, storing, sealing, and processing foods.

1. KNIFE-FOR CUTTING OR SLICING FISH OR
MEAT AND OTHER FOOD ITEMS; FOR
SCALING FISH

2. SLICER- FOR SLICING FRUITS AND
VEGETABLES

3. PEELER- USED FOR REMOVING THIN SKINS
OF FRUITS AND VEGETABLES

4. KITCHEN SHEARS- FOR TRIMMINGS THE
FINS OF FISH

5. SCALER- USED FOR REMOVING SCALES OF
FISH

6. SPATULA- FOR LEVELLING OF INGREDIENTS

7. WOODEN SPOON- USED FOR SCOOPING,
MIXING OF FOODS

8. TONGS-USED TO LIFT OR HANDLE FOOD AND
OTHER RAW MATERIALS ESPECIALLY WHEN
IT IS HOT

9. COLANDER-USED TO DRAIN WATER FROM
FOODS

10. BASIN-USED FOR WASHING PURPOSES AND
AS A CONTAINER FOR COOKED FOOD

11. CHOPPING BOARD- A DURABLE BOARD ON
WHICH THE MATERIAL/FOOD FOR CUTTING

12. TRAY- USED TO HOLD RAW MATERIALS

13. STRAINER- USED TO SEPARATE SOLID FROM
LIQUID MATERIALS OR SIFT FINE PARTICLES
OF FOOD

14. STEAMER-FOR STEAMING FOODS

15. SAUCE PAN- FOR COOKING

16. CARAJAY-FOR FRYING OR SAUTÉING BIG
AMOUNTS OF FOOD

17. CASSEROLE-FOR COOKING, BOILING

18. DOUBLE BOILER-FOR COOKING, BOILING IN
A LOW HEAT

19. BLENDER-FOR MIXING INGREDIENTS

20. HAIR DRYER-FOR PLASTIC SEALING OF
BOTTLES AND JARS

21. MIXING BOWL-TO HOLD FOOD DURING
PREPARATION AND
COOKING AVAILABLE

22. FORCEPS-FOR REMOVING SPINES AS IN
DEBONING OF FISH

23. WEIGHING SCALE-THIS IS USED TO WEIGH
RAW MATERIALS

24. MEASURING SPOON- THESE ARE USED TO
MEASURE SMALL QUANTITIES OF
INGREDIENTS.

25. MEASURING CUP FOR DRY INGREDIENTS-
THESE ARE USED FOR MEASURING DRY
INGREDIENTS.

26. MEASURING CUP FOR LIQUID
INGREDIENTS-THESE ARE USED FOR
MEASURING LIQUID INGREDIENTS

27. REFRACTOMETER- USED TO MEASURE THE
SUGAR
CONTENT OF SAP AND SYRUP.

28. SALINOMETER- IT IS USED TO MEASURE THE
PH LEVEL AND DEGREE OF SALINITY OR
BRINE STRENGTH OF A SOLUTION

29. THERMOMETER- IT IS USED TO MEASURE
THE TEMPERATURE OF A SUGAR MIXTURE
AND USED DURING
PASTEURIZATION OF VINEGAR.

30. BEAKER- IT IS USED FOR MEASURING
LIQUIDS OR SOLUTIONS.

31. GRADUATED CYLINDER- IT IS USED FOR
MEASURING THE VOLUME OF LIQUIDS.

32. REFRIGERATOR- IT IS USED FOR STORING
FOODS LIKE FRUITS AND VEGETABLES IN A
LOW TEMPERATURE (4 0C)

33. FREEZER- IT IS USED FOR STORING FOODS
LIKE FISH AND
RAW MEAT AT ON ABOVE FREEZING POINT (0
C AND BELOW)

34. VACUUM PACK MACHINE- IT IS
USED FOR
VACUUM PACKAGING WHERE AIR
IS REMOVED
DURING SEALING

35. GAS RANGE- THIS IS USED HEAT SOURCE
DURING COOKING OR FOR PROCESSING
FOODS

36. PRESSURE COOKER- THIS IS USED TO
PROCESS FOOD/FISH PACKED LIKE CANNED
SARDINES

37. CAN SEALER- THIS IS USED FOR SEALING
CANS.

38. SMOKE HOUSE- THIS IS USED FOR
SMOKING FISH AND OTHER FISHERY/FOOD
PRODUCTS.

39. POLY/ IMPULSE SEALER- THIS IS USED TO
SEAL
PACKAGING AND OTHER THERMOPLASTIC

40. ELECTRIC MIXER- THIS IS USED FOR MIXING
FOODS

41. FOOD PROCESSOR- USED TO FACILITATE
REPETITIVE TASKS IN THE PREPARATION OF
FOOD

42. MEAT GRINDER- IT IS USED FOR FINE
CHOPPING OF MEAT, FISH.

43. GAS STOVE- USED FOR COOKING