This document discusses kitchen tools and equipment used in commercial food service facilities. It describes the different areas of the food flow process - receiving, storage, preparation, cooking, holding and service. For each area, it lists and explains the common tools and appliances. These include scales, thermometers and dollies for receiving; refrigerators, freezers and shelves for storage; work tables, slicers and mixers for preparation; various ovens, grills and fryers for cooking; and steam tables and bain-maries for holding food at safe temperatures before service.

1. KITCHEN TOOLS
AND EQUIPMENT
IVY JOY R. FONCLARA

2. LEARNING OBJECTIVES
 recognize the different equipment found in various areas of
the kitchen.
 explain the importance of care and maintenance of kitchen
equipment
 describe and discuss the use of different cookware and
bakeware
 classify the different tools used for measuring,
mising,baking,cutting, and getting food temperature.
 explain the different uses of various knive's
 discuss other tools used in the kitchen

3. The Food flow in a Food
Service Facility
RECEIVING STORAGE PREPARATION COOKING
HOLDING
AND
SERVICE

4. The Receiving Area
 the food flow starts with receiving all products, it
involves the checking of the quality, quantity, and
price of food making sure that the supplies match
the purchase specifications and order.

5. Receiving Equipment
 the following tools and equipment will help check the
foods and supplies being received.

6. Scales
There are different types of scales used in receiving area:
 platform scales
 counter scale
 portion scale

7. Platform Scale
 an industrial weighing instrument consisting of a
platform couples to an automatic system of levers and
adjustable weights used to weigh large or heavy
objects.

8. Counter Scale
 has a platform but it is small enough to be placed in a
counter. it can also weigh boxes

9. Portion Scale
 a scale used to weigh cuts of meats and other light-dry
products.

10. Thermometers
 The temperatures of frozen and fresh foods in the foods
in receiving area are checked with the use of the
thermometer.

11. Dollies
 Dollies are small carts with small wheels for moving
heavy loads from receiving area to the storage area.

12. The Storage Area
 After receiving supplies and food items, they will be
brought to the storage area.
 the food can be stored in refrigerators, freezers, on
shelving units, or in storage bins and containers.

13. Storage
Equipment

14. Walk-in Freezer of Refrigerator
 An enclosed walk-in storage space
Reach-in Refrigerator/Freezer
 Storage equipment that keeps your items fresh and
accessible at arm’s length while standing. It has
commonly one, two, or three doors with sliding
shelves.

15. Walk-in Freezer of Refrigerator
 An enclosed walk-in storage space
Reach-in Refrigerator/Freezer
 Storage equipment that keeps your items fresh and
accessible at arm’s length while standing. It has
commonly one, two, or three doors with sliding
shelves.

16. Freezer
 A storage space that requires a temperature of 18
degrees Celsius (degree Fahrenheit) or lower. It helps
prolong the shelf life of the food.
Reach-in Refrigerator/Freezer
 Storage equipment that keeps your items fresh and
accessible at arm’s length while standing. It has
commonly one, two, or three doors with sliding
shelves.

17. Shelving Unit
 A flexible display system that can be moved or adjusted to
accommodate different product dimensions. Each station
in the kitchen has its shelves; it can be an overheard shelf
or a shelf in the corner to maximize space.
Storage Container
 Storage for small food quantities. Using clean foil or plastic
film containers with tight-fitting lid covers is advisable to
minimize potential contamination.

18. Preparation Area
 The next step in the food flow is preparation
 in this area, raw foods are being processed and
prepared for cooking.

19. Preparation
Equipment.

20. Work Table
 It is made of stainless steel, usually used in food
production. It is aesthetically pleasing and easy to clean
and sanitize to prevent bacterial growth.
Slicer
 Also called a slicing machine. It is a tool commonly seen in
delicatessens and is used to slice cheeses, sausages, meats,
and other deli products. It is used to slice foods into
uniform slices.

21. Meat Grinder
 A machine that cuts meat (raw or cooked meat, fish,
vegetables, or similar food) into fine chops by forcing it
through tiny holes. The hole size of the plate will
determine the fineness of the meat.
Bench Mixer
 Has a removable stainless steel bowl that helps automate
the repetitive tasks using a dough hook, a paddle and whip
attachment used to knead, stir, whisk, or beat.

22. Food Processor
 An electric appliance with interchangeable blades within a
closed container into which food is inserted for slicing,
shredding, mincing, chopping, pureeing, or other
processes at high speed.
Blender
 A kitchen appliance used to mix, puree, or emulsify food
and other substances. Some can also crush ice.

23. Commercial Juicer
 A tool used to extract juices from vegetables and fruits;
also known as the juice extractor. It can also grind, crush,
and squeeze the juice out of the pulp.
Table-mounted Can Opener
 A device used in professional kitchens to open cans of food.
It should be clean and sanitized after use to prevent
contamination.

24. Cooking Area
 The cooking area is composed of several stations
 a statiom is a designated area where food is prepared.

25. Cooking
Equipment

26. Ovens

27. Open Range Burner
 It is the most widely used piece of commercial cooking
equipment. It consists of four or six open-range burners,
which are used for cooking with pots and pans. Flame can
be easily adjusted if the heat source is visible.
Flat Top Range
 Hot top range has a flat, solid cast-iron or steel top.
Operators may choose between two burner configurations:
concentric for sauteing in an a la carte line; or straight line
of boiling, stewing, or simmering in production kitchen.

28. Induction
 A coil of copper wire is placed under the cooking pot and
an alternating electric current passes through it. Cooking
is performed using direct induction heating of cooking
vessels rather than relying on indirect radiation,
convection, or thermal conduction. Induction cooking
allows high power and very rapid increases in temperature
to be achieved, and changes in heat settings are
instantaneous.

29. Ovens

30. Deck Oven
 Deck oven relies on radiant heat when heat is transferred
to the product through heated air from the baking
chamber and conducted heat transfers heat directly to the
product from the baking stone or deck. Even cooking can
be achieved using deck ovens because of the consistent
heat that makes them ideal for controlled baking.
Convection Oven
 This oven circulates air around the food through hot air
blown from a fan. Food cooks faster through the convection
mechanism. Heat is distributed evenly in convection ovens,
allowing food to be cooked evenly in less time and at lower
temperatures than the conventional oven.

31. Combination Steamer Oven
 Involves three methods of cooking in one appliance:
convection, steam, and a combination of steam and
convection. Convection, or the circulation of dry heat,
can be used to bake bread or roast meats. The steam
function delicately poaches fish, steams rice, or cooks
vegetables so they can have the perfect texture.

32. Flash Bake Oven
 Uses intense visible light that penetrates the food to
provide heating and infrared energy that cooks the
surface of the food to attain the desired browning.
Microwave Oven
 An electric oven that cooks, heats, reheats, and defrosts
food by using electromagnetic radiation in the microwave
frequency range.

33. Commercial Barbecue Smoke Oven
 Mostly made from stainless steel and have independent
systems for smoke generation and cooking. Smoke
generators use friction, an electric coil, or a small flame
to ignite sawdust on demand.

34. Broilers and Salamanders

35. Broiler
 Its heat sources are located either above or below the
broiler cooking surface. These heat sources cook food
directly or indirectly by way of radiant heating elements.
The juice dripping down onto the radiant heat or open
flame of the broiler that ignites or evaporate creates a
smoky flavor.
Salamander
 Is an overheard infrared heating element with a very high
temperature. It is usually used for broiling, browning,
caramelizing, glazing, grilling, toasting, and even hot-
holding dishes at a set temperature.

36. Grills and Griddles

37. Grill
 A metal framework used for cooking food over an open
fire.
Griddle
 A flat or ridge, heated surface, mostly on the top of a
range; others are separate unit heated from below for
cooking.

38. Rotisseries

39. Rotisserie
 A device for cooking meat, especially chicken, by turning
it around slowly near a flame or cooker.

40. Deep Fat Fryer
 Used to heat cooking oils (fats) so foods can be completely
covered in hot oil when fried. It consists of a
temperature-controlled cooking chamber to hold the
cooking oil, which may or may not have a lid.
Griddle
 Used in cooking large batches of food. It has a large pan
with cooking surfaces on the bottom and sidewalls. It allows
the cooking of foods and transferring of them quickly
without any messes or spills. Also known as braising pan, it
can be used to fry, simmer, steam, saute, or grill.

41. Trunnion Kettles
 A steam-heated vessel that cooks by transferring heat
from the steam through condensation against the kettle
wall. It can be titled to empty contents by turning a wheel
or pulling a lever.
Pressure Steamer
 Pressurized door and steam valve employ a closed system
that helps build pressure inside.

42. Steamer
 Can cook a large quantity of food nutritiously and quickly.
Preparation is secure, and little attention is needed.
Direct contact with hot water vapor cooks the food.

43. Holding Area
 The holding area is where the food is displayed before
the service.
 this is where cooked food is kept at a safe temperature
during the holding time.

44. HOLDING EQUIPMENT

45. Steam Table
 Keeps the food warm during service with steaming hot
water under the pans.
Bain-marie
 A receptacle containing hot or boiling water into which the
container is placed to warm or cook the food item. It is
used to keep sauces and soups warm. It is also sometimes
used to melt ingredients that will be used for other dishes
or bake other products.

46. Insulated Food Carrier
 It is an insulated food box used for the transportation of
food. It ensures that foods stay at the ideal temperature
while inside the carrier.
Holding/Proofing Cabinet
 This will allow you to proof dough and keep the finished
food hot and ready to serve. It is two different pieces of
equipment in one.

47. Overhead Warmer
 Safely holds the temperature of food products without
drying, discoloring, or further cooking them. Food is kept
at an optimum temperature that’s ready to be served for
a more extended period. Overhead food warmers are
usually mounted under shelves or hung by chains.
Drop-in Cold Well
 Serves as a blanket for prechilled food products that create
even chilling, retaining the freshness of the food products.

48. Service Equipment
 equipment used in serving foods to the customers

49. Chafing Dish
 Uses gentle, indirect heat to keep food that is already
cooked warm. Chafing dishes cannot be used for cooking.
Hotel pans are inserted into a chafing dish and are
available in a variety of sizes.
Hotel Pans
 Stainless-steel pans referred to as “steam table pans”,
“service pans”, or “counter pans”. These are used for food
storage, holding, and serving. They have a variety of sizes.

50. Canned Fuel
 A fuel used for heating food, typically placed under a
chafing dish. It is usually sold in a small canister and
burned directly within that canister, with or without a
wick.
Bottle Brewer
 This is where coffee is brewed in a decanter; coffee is
stored in decanters placed on warmer plates. This is
commonly used in convenience stores or restaurants with
low volume of customers.

51. Thermal Shuttle Brewer
 Thermal shuttle brewers can produce 1.5 to 3 gal or 12 oz
cup servings. Coffee is not “overcooked” or burnt and can
be held for four hours during transport or two hours when
serving. These brewers are recommended for high-volume
operations; they can serve 200-400 cups per hour or 50-
100 pounds per week.
Heated Shuttle Brewer
 It can produce 0.5 to 1.5 gal of coffee. The coffee can be
stored in a heated shuttle for up to 2 hours after brewing.
This brewer is recommended for medium to the high volume
of operation; it can serve 200-400 cups per hour or 50-100
pounds per week.

52. Thermal Shuttle Brewer
 Thermal shuttle brewers can produce 1.5 to 3 gal or 12 oz
cup servings. Coffee is not “overcooked” or burnt and can
be held for four hours during transport or two hours when
serving. These brewers are recommended for high-volume
operations; they can serve 200-400 cups per hour or 50-
100 pounds per week.
Air pot Brewing System
 Its brew volumes range between 58-72 oz or about 4-6. 12
oz cup servings. By brewing into preheated air pots, coffee
is not burnt and can be held for up to 2 hours while
maintaining the appropriate temperature. It can be
appropriate for a food service facility that has a low to
medium volume of customers.

53. Utility Cart
 A vehicle designed for the transport of food to bus tables
or to move heavy items from one location to another. It is
made of rubberized plastic or stainless steel.

54. Washing and Cleaning Equipment

55. Commercial Dishwasher
 A stainless steel equipment used in a large kitchen; used
to clean and sanitize dishes, plates, utensils, glasses,
trays, cups, and bowls.
Commercial Sink
 The most common type of washing sink is the three-
compartment sink. Each compartment has its use: rinsing,
washing, and sanitizing.

56. Garbage Disposal Unit
 A device, usually electrically powered, installed under a
kitchen sink between the sink’s drain and the trap. Food
waste are shredded into small pieces in the disposal unit.

57. Preparation Tools and
Equipment

58. Cookware
• Cookware is composed if cooking vessels used on
range cooktops, such as saucepan, frying pan, etc.

59. Stockpot
 A deep, straight-sided pot used for making and simmering
large quantities of stocks or liquids. Stockpots with spigots
are used to drain liquid without disturbing the solid
contents or lifting the pot. Sizes: 8-200 quarts (liters)
Saucepot
 A round pot of medium depth; similar to a stockpot but
shallower, making stirring or mixing easier; used for soups,
sauces, and other liquids; sizes: 6-60 quarts (liters)

60. Brazier
 A round, broad, shallow, and heavy-duty pot with straight
sides; also called a rondeau; used for browning, braising,
and stewing meats; sizes: 11-30 quarts (liters)
Sauce Pan
 Similar to a small, shallow, light saucepot, but with one long
handle instead of two loop handles; may have straight or
slanted sides; used for general range top cooking; sizes:1 ½-
15 quarts (liters)

61. Saute Pan, Straight-sided
 Also called a sautoir; a straight-sided saucepan, but
heavier; used for browning, sauteing, and frying. Because
of its broad surface area, the saute pan is used for cooking
sauces and other liquids when rapid reduction is required.
Sizes: 2 1/2 -5 inches (65-130 mm) deep; 6-16 inches (160-
400 mm) diameter.
Cast-iron Skillet
 Very heavy, thick-bottomed fry pan

62. Fish Poacher
 A long, narrow, straight-sided pan with a removable rack
insert; used for poaching whole fish
Roasting Pan
 A large rectangular pan; deeper and heavier than a bake
pan; used for roasting meats and poultry.

63. Pressure Cooker
 The pressure cooker removes air from the vessel to trap
the steam inside produced by boiling liquid. The food is
quickly cooked by steam as the internal pressure creates a
high temperature together with a high thermal heat
transfer. Steam is released after cooking to open the
vessel safely.
Wok
 A round-bottomed steel pan with two loop handles. It is
used for stir-frying, especially in Chinese Cuisine. Woks are
best used with special burner units that have a high heat
output and broad ring-shaped support that holds the wok
steady during cooking.

64. Bakeware

65. Sheet Pan
 A shallow rectangular pan (1 inch/25 mm deep) for baking
cakes, rolls, and cookies; also used to bake or broil meats
and fish
Wok
 A rectangular pan about 2 inches (50 mm) deep; used for
general baking; available in a variety of sizes.

66. Stainless-steel Bowl
 A round-bottomed bowl; used for mixing, whipping, and
producing hollandaise, mayonnaise, whipped cream, and
egg white foams. Round construction enables a whip to
reach all areas. It is available in many sizes.
Pie Pan
 Pie pans are used for baking pies. Deep pie pans have
slightly wider than ordinary pie pans to accommodate deep-
dish.

67. Springform Pan
 In making cheesecake, bake soft, and sticky mixes, a
springform pan is used. The sides are closed with clasps,
and there is an insert of the rest in the bottom of the pan.
Loaf Pan
 It is also known as a bread pan, which is used for baking
loaf-shaped foods.

68. Muffin Pan
 Muffin Pans are used for different baking kinds of muffins
and cupcakes and can be in various sizes.
Tart Pan
 Delicate crusts, such as tarts and quiches, are baked in a
tart pan. The tart pan may have smooth or fluted sides.

69. Tube Pan
 A tube pan is used for baking tube-shaped desserts, such
as angel food cakes. It may have a removable bottom.

70. Measuring Tools

71. Measuring Spoon
 Measuring spoons are specialized standardized spoons used
to measure a small amount of an ingredient, either liquid
or dry when cooking. Measuring spoons may be made of
plastic or metal and other materials. They are available in
many sizes, including 1 tbsp, ½ tbsp, 1 tsp, ½ tsp, ¼ tsp,
and 1/8 tsp.
Measuring Cup (For Dry Ingredients)
 A cup is used in measuring dry ingredients; it is usually a
part of a set in graduated sizes, including ¼ cup, ½ cup,
1/3 cup and 1 cup.

72. Measuring Cup (For Liquid Ingredients)
 A standard cup used to measure in cooking, especially
liquid ingredients, with marks to show fractional amounts
and with a lip for pouring.
Weighing Scales
 Balance or spring scale is used to measure the mass or
weight of ingredients.

73. Ladle
 In measuring and portioning liquids, ladles are commonly
used. The size is stamped on the handle.
Scooper
 Scoops are used for portioning soft, solid liquids, and they
come in standard sizes and have a lever for mechanical
release.

74. Mixing Tools

75. Wooden Spoon
 A wooden spoon is used for stirring sauces and for mixing
ingredients in cooking. It is made of wood and has a long
handle.
Heavy Metal Spoon
 Heavy metal spoon are used to stir thick mixtures.

76. Slotted Spoon
 A slotted spoon is a large plastic or metal spoon with holes
in it. It is used to take food out of the liquid.
Whisk
 Whisk is made of loops of wire attached to a handle, and it
serves as a mixing tool to incorporate air into food.

77. Rotary Beater
 Rotary beater is used to beat, blend, and incorporate air
into food.
Sifter
 A sifter is used to blend dry ingredients and remove lumps.

78. Pastry Blender
 A pastry blender is made of curved pieces of thin metal
attached to a handle. It is used to blend shortening,
butter, and cheese.

79. BAKING TOOLS

80. Pastry Brush
 Pastry Brushes are used to brush butter or sauce on foods.
Pastry Cloth and Rolling Pin
 Pastry cloth keeps the dough from sticking to the counter.
 Rolling pin is used when rolling out dough or pastry.

81. Stockinette
 Stockinette covers the rolling pin and prevents the dough
form sticking to the rolling pin.
Flexible Spatula
 Flexible spatulas are used to scrape bowls/saucepans and
fold ingredients into one another.

82. Bent Edge Spatula
 Bent edge spatula is used to remove cookies from a baking
tray. It is also used to turn meats, fish, pancakes, eggs,
and omelets.
Straight-edged Spatula
 A straight-edged spatula is used to spread cake
icings/meringues and level dry ingredients.

83. Pastry Bag
 Cone-shaped cloths or plastic bags are used for decorating
and shaping items. Such as whipped cream, cake icing,
duchesse potatoes, and soft dough.

84. THERMOMETERS

85. Oven-safe Thermometer
 Oven-safe thermometers are designed to be placed in food
while it is cooking.
Instant-read Thermometer
 Instant-read thermometers are inserted into food at the end
of cooking.

86. Candy/Deep Fat Thermometer
 Candy thermometers are marked with different
temperatures needed for different kinds of candy.
 Deep fat thermometers register oil temperatures for
deep-frying foods (doughnuts and French Fries).
Meat Thermometer
 A meat thermometer is used to measure the internal
temperature of meat. The internal temperature has a direct
relationship with the degree of “doneness” of meat or
bread.

87. CUTTING TOOLS

88. Kitchen Shear
 Kitchen shears are used for a variety of cutting chores,
such as snipping string and butcher’s twine, trimming
artichoke leaves, and dividing taffy.
Poultry Shear
 Poultry shears are used to cut through fowl and fish bones.

89. Peeler
 Peeler removes the outer surface of fruits and vegetables.
Shredder Grater
 Shredder grater is a four-sided metal tool used to shred and
grate food (cheese and cabbage).

90. Cutting Board
 Cutting boards are used when cutting and chopping foods
to protect tables and countertops.

91. KNIVES

92. Paring Knife
 For a more detailed and controlled cutting, a paring knife
is used. It is best to use for peeling vegetables and fruits,
or for slicing a single garlic clove or shallot.
Peeling or Tourne Knife
 The peeling knife has a pointed tip that curves downward. It
is also known as the bird’s beak knife. Peeling knives are
mainly used for decorative garnishes. Peeling knives can
also remove skins and blemishes from fruits and vegetables.

93. Tomato/Cheese Knife
 For neatly slicing tomatoes and cheese, tomato/cheese
knife is used. The tiny serrations on the blade prevent
food from tearing.
Bread Knife
 The bread knife has a serrated edge and a thick blade that
are perfect for cutting soft and hard fresh loaves without
tearing and squishing the insides.

94. Utility Knife
 The utility knife is a perfect choice for smaller tasks. It is
larger than the paring knife and smaller than a chef’s
knife.
Steak Knife
 Steak knife does not need frequent sharpening; it has a
serrated blade or straight-edge knife.

95. Trimming Knife
 The trimming knife is designed for cutting but in smaller
jobs. The narrow-curved blade is designed for clean cuts
and trimming chicken fats.
Fillet Knife
 These knives are very flexible knives used to fillet fish. The
blade is around 6-11 inches, allowing it to go quickly
through backbone and skin.

96. Boning Knife
 This kind is ideal for the kitchen in removing bones inward
of the meat and poultry from the main bone.
Carving/Slicing Knife
 This knife is used to slice cooked meats and fish. It has a
thinner blade used for slicing and carving food.

97. Chef’s Knife
 This is the knife that any chef would not want to miss. It
has a standard blade for multipurpose use in the kitchen.
Vegetable Cleaver
 A vegetable cleaver has a more delicate blade than that of
a meat cleaver. Vegetable cleavers are used to slice
produce and efficiently chop, as well as to transfer food to
a bowl or pot.

98. Meat Cleaver
 The meat cleaver is a knife that has a wide blade and a
thick spine. Meat cleavers use their weight to cut through
meat or poultry bones; they are not meant for slicing.
Honing Steel
 A honing steel/knife sharpener is essential for keeping
knives sharp. The steel smooths and helps realign the worn
carbon steel on the blade’s edge.

99. OTHER TOOLS

100. Tong
 Tongs are spring-action or scissor-type tools used to pick
up items such as meats, vegetables, or ice cubes.
Chef’s Fork
 A chef’s fork is used to turn and lift heavy pieces of meats
and other items. It is also known as a braising fork.

101. Melon Baller
 It is used to scoop out smooth balls, such as melons,
butter, and cheese. It has a variety of sizes and shapes. It
is also known as Parisienne-scoop.
Zester
 A small hand tool used to peel of the colored part of citrus
in thin strips.

102. Meat Tenderizer
 Made of aluminum or steel that has different-size tooth-
like points on each side of a met tenderizer. These points
tenderize meat by breaking up and bruising muscle fibers.
Chinois
 A chinois or China cap is a metal strainer used for straining
sauces and stocks. It has a pestle, a round, bat-like
instrument, that can be used to press very soft food through
the China cap.

103. Food Mill
 A food mill is a bowl-like container with disks used to
puree and strain food. Disks are available in varying
degrees of coarseness or fineness.
Pizza Cutter
 A pizza cutter cleanly slices baked pizza into serving pieces.

104. Egg Slicer
 An egg slicer works by placing a peeled, hard-cooked egg
in the hollow of the slicer. Push the tool down, and the
wires will slice the egg or cut it into wedges.
Can Opener
 Heavy-duty can openers are mounted on the edge of the
workbench. They must be carefully cleaned and sanitized
every day to prevent contamination of foods. Replace worn
blades, which can leave metal shavings in the food.

105. Mandoline
 A manual slicing implement consisting of blades fitted in a
flat metal or wood framework. Folding legs position the
mandoline on the worktable at 45-degree angle for use.
Levers allow the blades to be adjusted to control the
thickness of the slices. A traditional mandoline has a flat
blade and a serrated blade. Additional blades can be used
in the combination with the flat blade to cut julienne and
batonnet. The serrated blade is used to cut that or waffle
slices. For safest use, a detachable guard is also supplied.
The guard holds the food and allows it to be sliced without
getting the fingers near the blades.

106. Thank You
“The Secret of good cooking is, first, having a love of
it.” – James Beard