This document provides information about materials commonly used for kitchen utensils and lists essential cooking utensils. It discusses aluminum, stainless steel, glass, cast iron, ceramic, teflon, and plastic as materials. The document then lists and describes over 30 common cooking utensils including knives, pots, pans, measuring cups/spoons, can openers, peelers, blenders, and more. It also discusses larger kitchen equipment like refrigerators and ovens. The last sections cover proper cleaning and sanitizing of utensils and surfaces as well as advantages and disadvantages of different sanitizing chemicals.

1. Materials of Kitchen
utensils commonly found
in the kitchen

2. ALUMINUM
Is the best for all-around use, it is the
most popular, lightweight ,attractive and
less expensive
STAINLESS STEEL
The most popular material used for tools
and equipments, but is more expensive.
GLASS
Good for baking but not practical on top
or surface cooking

3. CAST IRON
Sturdy but must be kept to avoid rust.
Salad oil with no salt or shortening can
be rub inside and out and dry
CERAMIC & HEAT-PROOF GLASS
Used especially for baking dishes,
casseroles, and measuring cups.
TEFLON
a special coating applied to the inside
of some aluminum or steel pots and
pans.
PLASTIC AND HARD RUBBER
For cutting and chopping boards, table
tops, bowls, trays, garbage pails and
canister.

4. COOKING UTENSILS LIST THAT
EVERY KITCHEN NEEDS

5. PASTRY BRUSH
Used to brush the
tops of baked goods
with butter, glazes
and egg mixtures.
Cans, bottles, cartoons
opener
Used to open a food
tin, preferably with a
smooth operation,
comfortable grip and
turning knob
COLANDERS
used to drain foods that
have just been washed or
rinsed and to separate
foods from their cooking
water such as spaghetti
or noodles.
CUTTING BOARD
A wooden or plastic
board where meats
and vegetables can be
cut and protect counter
surfaces and the
blades of knives.
DREDGERS
Used to shake flour,
salt, and pepper on
meat, poultry, and fish.
DOUBLE BOILER
used when temperature
must be kept boiling, such
as for eggs, sauces,
puddings, and to keep foods
warm without over cooking

6. EMERY
BOARD/
SHARPENING
STEEL
Used to sharpen
long knives
FLIPPER
Used to fill jars,
made of various
sizes of stainless
steel, aluminum or
plastic
GARLIC PRESS
specifically designed
for the purpose of
pulping garlic for
cooking
GRATERS
Use to grate, shred,
slice and separate
foods such as carrots,
cabbage and cheese
HANDY POULTRY AND ROASTING
TOOLS
Make it easier to lift a hot roasted
turkey from the roaster to the serving
platter, without it falling apart
KITCHEN KNIVES
Often referred to s chef’s tools,
knives are must for all types of
kitchen tasks, from peeling an onion
and slicing carrots, to carving a
roast or turkey

7. KITCHEN SHEARS
Practical for opening
food packages, cutting
tape or string to package
foods or simply to
remove labels or tags
from items
MEASURING CUPS,
SPOONS
Most important items found
in the kitchen, since
consistently good cooking
depends upon accurate
measurements

8. Measuring tools in the home or in commercial kitchens include
the following:
Measuring cup for dry ingredients
Use to measure solids and dry
ingredients, such as flour, fat and sugar.
It is commonly made of aluminum or
stainless steel.
Measuring cup for liquid ingredients
Commonly made up of heat-proof
glass and transparent so that liquid
can be seen.
PORTION SCALE
used to weigh serving portions from
one ounce to one pound.

9. Scoops or dipper
Used to measure serving of
soft foods, such as fillings, ice
cream and mashed potato
Spoons come in variety of sizes, shape,
materials and colors
Used to measure smaller quantities of
ingredients called for in the recipe like: 1
tbsp of butter .
HOUSEHOLD SCALE
Used to weigh large quantity of ingredients
in kilos, commonly in rice, flour, sugar,
legumes or vegetables and meat up to 25
pounds.

10. PASTA SPOON OR
SERVER
Used to transfer a little
or much cooked pasta
to a waiting plate,
without mess.
POTATO MASHER
use for mashing
cooked potatoes,
turnips, carrots or
other soft cooked
vegetables
ROTARY or EGG
BEATER
Used to beat, whip
and blend
ingredients. It can
work just as well the
electric mixer.
SCRAPER
A rubber or silicone
tools to blend or
scrape the food from
the bowl; metal, or
plastic egg turners or
flippers
SEAFOOD SERVING
TOOLS - Make the task
of cleaning seafood and
removing the shell much
easier
SERVING SPOONS
A utensils consisting of
a small, shallow bowl on
a handle, used in
preparing, serving, or
eating food

11. TONGS
Enables you to
more easily grab
and transfer large
food items.
SOUP LADLE
Used for serving soup or
stews, but can also be used
for gravy, desert sauces or
other foods.

12. Different kinds of knife
BUTCHER KNIFE
Used to section raw meat, poultry, and fish.
It can be used as a cleaver to separate
small joints or to cut bones.
FRENCH KNIFE
Used to chop, dice, or mince food. Made
with heavy blade with a saber or flat grind
ROAST BEEF SLICER
Used to slice roasts, ham, and
thick ,solid cuts of metals.
BONING KNIFE
Used to fillet fish and to
remove raw meat from the
bone

13. FRUIT AND SALAD KNIFE
Used to prepare salad greens, vegetables
and fruits
SPATULA
Used to level off ingredients when
measuring and to spread frostings and
sandwich fillings
CITRUS KNIFE
Used to section citrus fruits. The blade has
two-sided, serrated edge
PARING KNIFE
Used to core, peel, and section fruits and
vegetables. Blades are shorts, concave
with hollow ground.

14. SPOONS
solid, slotted, or perforated.
Made of stainless steel or
plastic, solid ones are used
to spoon liquids over foods
and to lift foods, including
the quid out of the pot
TWO-TINE FORKS
Used to hold meats while
slicing, and turn solid pieces
of meat while browning or
cooking.
PEELER
Used to scrape
vegetables, such as
carrots and potatoes
and to peel fruits
WHISK
Used for whipping eggs or
batter, and for blending
gravies, sauces and soups
WOODEN SPOONS
Used for creaming, stirring
and mixing. They should be
made of hard wood

15. ROLLING PIN
used to flatten dough.
They can also be used to crush
foods such as nuts, crackers
and cookies into crumbs.
SAUCEPAN
used to cook foods on the
stovetop. lifted with one hand.
They come in 1, 2 and 3 quart
sizes.
MUFFIN TIN
used to bake muffins,
cupcakes and small baked
goods.
POTS
Used to cook foods on the
stovetop. and larger than a
sauce pans.
COOKIES SHEET
large flat sheet pans used to
bake cookies and other pastries.
Cookies bake best on a sheet
with NO SIDES.

16. EQUIPMENT
More complicated tools are called equipment.
They may refer to a small electrical appliance,
such as mixer, or a large, expensive, power-
operated appliance such as range or a
refrigerator.
Equipment like range, ovens, refrigerators
(conventional, convention and microwave) are
mandatory pieces in the kitchen or in any food
establishment.

17. REFRIGERATOR
Are necessary in preventing bacterial
infections from food. Most refrigerators
have special compartment for meat,
fruits and vegetables to keep the
moisture content of each type of food.
AUXILIARY EQUIPMENT
Griddles, tilting skillets, broilers/grills,
steamers, coffee makers, deep-fat
fryers, wok, crockery, cutting
equipment(meat slicer, food choppers,
grinders) mixers and bowls, pots and
pans are utilized most commonly in big
food establishments, some with
specialized uses and some are
proportional

18. MICROWAVE OVENS
Have greatly increased their use
in the food industry. Foods can
be prepared ahead of time, frozen
or refrigerated during the slack
periods, and cooked or heated
quickly in microwave ovens
BLENDERS
Are used to chop, blend, mix, whip,
puree, grate, and liquefy all kinds
of food. A blender is a very useful
appliance. They vary in the amount
of power (voltage/wattage). Others
vary and do not do the same jobs.

19. Activity: Role Playing
The class will be divided into 6 groups.
Each group will prepare a short skit demonstrating the
proper use of kitchen utensils. Al least 15 kitchen
utensils.
Rubrics:
CRITERIA SCORE/ RATE
Demonstrated and identified 15 kitchen utensils 95
Demonstrated and identified 14 kitchen utensils 90
Demonstrated and identified 13 kitchen utensils 85
Demonstrated and identified 12 kitchen utensils 80
Demonstrated and identified 11 kitchen utensils 75
Note: Each member should perform well to have
additional of 5 pts.

20. CLEANING
AND
SANITIZING
This procedures must be part of SOP that
make up food safety program. Improperly
cleaned and sanitized surfaces allow harmful
microorganisms to be transferred from one
food to other foods.

21. Cleaning
The process of removing food and other types
of soil from a surface.
Cleaning is done with a cleaning agent that
removes food, soil, or other substances.
Cleaning agent must be selected because not
all cleaning agents can be used on food-
contact surfaces.
Food-contact surfaces – is the surface of
equipment or utensil that food normally comes
into contact.

22. Four Categories Cleaning Agents
1. Detergents – use detergents to routinely wash
tableware, surfaces, and equipment. Detergents
can penetrate soil quickly and soften.
2. Solvent Cleaners – use periodically on surfaces
where grease has burned on. Solvent cleaners
are often called degreaser.
3. Acid cleaners – use periodically on mineral
deposits and other soils that detergents cannot
remove. These cleaners are often used to remove
scale in ware washing machine and steam tables.

23. 4. Abrasive Cleaners – use these cleaners to
remove heavy accumulations of soil that are
difficult to remove with detergents.
Sanitizing
It is done using heat, radiation, or chemicals.
Heat and chemicals are commonly used as a
method for sanitizing.
The item to be sanitized must be first washed
properly before it can be properly sanitized.

24. Sanitizing Methods
1. Heat
 Steam
 Hot water
 Hot air
2. Chemicals
 Approved sanitizers are chlorine, iodine,
and quaternary ammonium. Factors must
consider:
 Concentration
 Temperature
 Contact time

25. Advantages and
Disadvantages of Different
Chemical Sanitizers

26. Chemical Contact
Time
Advantages Disadvantages
Chlorine 7 seconds Effective on a wide variety of
bacteria; high effective;
generally inexpensive.
Corrosive,
irritating to the
skin
Iodine 30 seconds Less irritating to the skin Should not be used
in water that is at
120F or hotter, and
might discolor
equipment and
surfaces
Quaternary
Ammonium
Compounds
30 seconds Nontoxic, odorless, colorless,
noncorrosive, non irritating,
stable to heat
Slow destruction
of some
microorganisms;
not compatible
with some
detergents.