This document lists and describes various tools, utensils, and equipment used in cooking. It includes measuring spoons and cups for dry and liquid ingredients, knives for cutting, bowls and basins for mixing and holding ingredients, colanders and strainers for separating solids and liquids, pots and pans in various shapes and sizes for cooking methods like boiling, steaming, and stir-frying, as well as electric appliances like food processors and pressure cookers.

1. TOOLS/UTENSILS/
EQUIPMENT

2. 1. MEASURING SPOONS – are used to measure dry or liquid ingredients from tablespoon to milliliter.
2. MEASURING GLASS– a graduated glass container used to measure quantities of liquid.
3. DIGITAL SCALE – is a high-quality scale that gives a more correct weight reading.
4. WEIGHING SCALE – has to be the cleanest part of the house because it is where the food is
5. MEASURING CUPS – these are used for measuring dry and liquid ingredients.
6. PARING KNIFE – this appear to be tiny, only few inches long.
7. WOODEN SPOONS – is a spoon that is used for stirring sauces and for mixing ingredients in
is made of wood and has a long handle.
8. PLASTIC BASIN – is a large or deep bowl that you use for holding liquid or mixing or storing food.
9. CHOPPING BOARD – this can be made of wood or plastic on which the material to be cut is placed.
10. UTILITY BOWL – a round dish or container typically used to prepare and serve food.

3. 11. COLANDER – is a type of sieve used in cooking for separating liquids and solids.
12. TONGS – is used for gripping and lifting.
13. TRAY – a flat piece of wood, plastic, or metal, which usually has raised edges and which is used for
carrying things, especially food and drinks.
14. FUNNEL – a pipe with a wide, conical mouth and a narrow stem.
15. STRAINER – a device having holes punched in it or made of crossed wires for separating solid
from a liquid.
16. STOCK POT – is a large pot with sides atleast as tall as their diameter.
17. DOUBLE BOILER – a saucepan with a detachable upper compartment heated by boiling water in
lower one.
18. WOK – a large bowl-shaped pan which is used for Chinese-style cooking.
--- is a deep, rounded pan that’s used for cooking especially stir frying.
19. FOOD PROCESSOR– an electric kitchen appliance used for chopping, mixing or pureeing foods.
20. PRESSURE COOKER – an airtight pot in which food can be cooked quickly under steam pressure.