The document lists and describes various types of kitchen tools and equipment used for commercial cooking. It discusses different pots and pans like frying pans, sauce pans, and stock pots. It also outlines tools for cutting, mixing, and food preparation such as knives, peelers, graters, whisks, and various types of mixers. The document provides information on additional appliances like microwaves, refrigerators, blenders, food processors, and gas ranges used in commercial kitchen settings.

1. Commercial Cooking

2. *Basic kitchen tools and equipment*
 Frying pan or skillet - This is a pan used for frying, searing and browning foods.
 Sauce pan - This is a vessel with vertical sides about the same height as their diameter and commonly used for simmering or
boiling.
 Stockpot - This is a large pot with sides at least as tall as their diameter.
 Colander - This is a type of sieve used in cooking for separating liquids and solids.
 Cutting board or Chopping board - This can be made of wood or plastic on which the material to be cut is placed.
 Ladle - This is a type of serving spoon that is widely used for soup, stew or other liquid foods.
 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 can be made of plastic or metal used to measure the amount of ingredients, either liquid or dry when
cooking.
 Cutlery - This is more usually known as silverware or flatware.
 Grater - This is a kitchen utensil used to grate foods into fine strips or crumbs.
 Whisk - This is a cooking utensil used to blend ingredients smoothly.

3.  Peeler - This is used to scrape vegetables, such as carrots, potatoes and fruits.
 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 for mashing cooked potatoes, turnips, carrots and other soft cooked vegetables.
 Knife - This is used for cutting.
 Garlic presser - This is a kitchen tool which is specifically designed for the purpose of crushing garlic.
 Basting brush - This is a piece of cooking tool designed to assist cooking and to adding liquid to food for flavour and to keep it
moist.
 Funnel - This is a conical utensil having a small hole or narrow tube at the apex.
 A. Chef’s knife – This is used for chopping, slicing, mincing and performing most food cutting tasks that do not require a high risk
degree of precision.
 B. Serrated knife – This is known as bread knife.
 C. Paring knife – This is appear to be tiny, only a few inches long.
 D. Cleaver knife – This is a heavy rectangular blade designed to cut through meat and bones in heavy hard strokes.
 E. Boning knife - This is designed for removing bones from meat especially fish and poultry.
Types of Knives

4.  Hand mixer – This modern electrical powered type consists of a handled mounted over a large enclosure containing the motor,
which drives one or two beaters.
 Microwave oven – This is a kitchen appliance that combines the cooking ease and speed of a microwave with the benefits of
traditional oven cooking.
 Refrigerator – This is a cooling appliance for the storage and preservation of perishable food.
 Blender – This is kitchen and laboratory appliances used to mix puree or emulsify food and other substances.
 Food processor – This is an electrical kitchen appliance that utilizes several different blades and a high speed motor handle
several different common cooking tasks.
 Burner gas range with oven – This is a kitchen appliance with a chamber or compartment use for cooking, baking, heating or
drying.
 Pressure cooker – This is a kitchen equipment that allows to cook, prepare certain foods in less time than required by
conventional methods.
 Griddle – This is a cooking device consisting of broad flat surface that can be heated using a variety of means and it is used in
both residential and commercial applications for a variety of cooking operations.

5. FRYING PAN SAUCE PAN STOCK POT COLANDER CHOPPING BOARD
LADLE
MEASURING
CUPS/SPOONS
CUTLERY GRATER

6. WHISK PEELER CAN AND BOTTLE
OPENER
GARLIC PRESSERKNIFE
POTATO MASHER
BASTING BRUSH FUNNEL

7. CHEF’S KNIFE SERRATED KNIFE PARING KNIFE CLEAVER KNIFE BONING KNIFE
HAND MIXER MICROWAVE OVEN REFRIGERATOR BLENDER

8. Technical Terms
FOOD PROCESSOR BURNER GAS RANGE
WITH OVEN
PRESSURE COOKER GRIDDLE
Turnip – This is a root vegetable or plant with edible root.
Flatware – This is a flat or shallow tableware.
Silverware – This is a metal or silver items.
Apex – a tip or top of something.
Cookware – This is a utensils used in cooking.
Vessel – This is a container for holding something.
Implement – This is a sharp-edge utensil used to chop wood.
Cutlery – This is used in preparing and serving food.