The document lists various types of kitchen tools and equipment used in food preparation and cooking. It includes tools for cutting, slicing, peeling, mixing, cooking, storing foods at different temperatures, sealing packages, and measuring ingredients such as knives, slicers, peelers, mixing bowls, refrigerators, freezers, scales, thermometers, and more. The tools allow for efficient and safe handling, processing, and cooking of 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- a durable board on which the
material/food for cutting

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