For tools and equipment use in preparing of foods

1. Kitchen Tools and
Equipments

2. CROSS WORD
M C V B M G K L R S P
E U L O V E Y E T T O
A I O I G E D K D A K
S F O V E N R H L I Q
U U T I E T O E F N W
R N O L K N E D R L G
I N B M A C D C D E L
N E Y I T F V V E S A
G L S P O O N B S S S
C J T O B I A N U S S
U K D R A T E R G T H
P R J C O L A N D E R
S D F H R U I S H E E
A V K N I F E B O L Y

3. CROSS WORD
M C V B M G K L R S P
E U L O V E Y E T T O
A I O I G E D K D A K
S F O V E N R H L I Q
U U T I E T O E F N W
R N O L K N E D R L G
I N B M A C D C D E L
N E Y I T F V V E S A
G L S P O O N B S S S
C J T O B I A N U S S
U K G R A T E R G T H
P R J C O L A N D E R
S D F H R U I S H E E
A V K N I F E B O L Y

4. DIFFERENT
MATERIALS USE IN
KITCHEN UTENSILS
AND EQUIPMENTS

5. 1. Aluminum
~ is the best for
all-around use.
It is the most
popular,
lightweight,
attractive and
less expensive.

6. 2. Stainless Steel
~ is the most popular material
used for tools and equipment,
but is more expensive. It is
easier to clean and shine and
will not wear out as soon as
aluminum. Choose those with
copper, aluminum or laminated
steel bottoms to spread heat and
keep the pot from getting heat
dark spots. Stainless steel
utensils maybe bought in many
gauges, from light to heavy.

7. 3. Glass
~ is good for baking
but not practical on
top or surface
cooking. Great care
is needed to make
sure for long shelf
life.

8. 4. Cast Iron
~ is sturdy but
must kept
seasoned to
avoid rust.

9. 5. Ceramic and
Heat-proof
Glass
~ is used
especially for
baking dishes,
casseroles and
measuring cups

10. 6. Teflon
~ a special
coating applied
to the inside of
some aluminum
or steel pots and
pans.

11. 7. Plastic and
Hard Rubber
~are used for
cutting and
chopping boards,
table tops, bowls,
trays, garbage
pails and canister.

12. KITCHEN
UTENSILS

13. 1. Baster
~is a handy for returning
some of the meat or poultry
juices from the pan, back to
the food. It is also
convenient for buttering the
tops of the breads and
baked goods after they
come out of the oven.

14. 2. Cans, Bottles,
Cartoons Openers
~use to open a
foods tin,
preferably with a
smooth operation,
and comfortable
grip and turning
knob.

15. 3. Colander
~ also called
vegetable strainer
are essential for
various tasks from
cleaning vegetables
to straining pasta or
tin contents.

16. 4. Cutting Boards
~ a wooden or
plastic board
where meats and
vegetables can be
cut

17. 5. Dredgers
~ use to shake
flour, salt, and
pepper on meat,
poultry and fish.

18. 6. Double Boiler
~ used to keep the
foods warm
without
overcooking.

19. 7. Emery Boards/
Sharpening Steel
~ used to
sharpen long
knives.

20. 8. Flipper
~ use for turning
hamburger and
other food items.

21. 9. Funnels
~use to fill jars,
made of various size
of stainless,
aluminum, or of
plastic.

22. 10. Garlic Press
~ kitchen tool use
to pulping garlic
for cooking.

23. 11. Grater
~ used to grate,
shed, slice and
separate foods such
as carrots, cabbage,
and cheese.

24. 12. Handy
Poultry and
Roasting Tools
~ make it easier to
lift a hot roasted
turkey from the
roaster to the serving
platter without
falling apart

25. 13. Kitchen Knives
~often referred to as
cooks of chefs tools,
knives are must for all
types of kitchen tasks
such as peeling an onion
and slicing carrots to
carving a roast or turkey

26. 14. Kitchen Sheers
~practical for opening
food packages, cutting
tape or string to
package foods or
simply to remove
labels or tags from
items

27. 15. Measuring
Cups and Spoons
~most important items
found in the kitchen.
Measuring tools
should be
standardized. It is use
for accurate measures
of foods.

28. 16. Pasta Spoon
or Server
~use to transfer a
little or much
cooked pasta to a
waiting plate
without mess.

29. 17. Potato Masher
~ used for mashing
cooked potatoes,
turnips, carrots or other
soft cooked vegetables

30. 18. Rotary Eggbeater
~ used for beating
small amount of
eggs or batter.

31. 19. Scraper
~ rubber
silicone tool
used to blend or
scrape the food
from the bowl

32. 20. Seafood
Serving Tools
~used for cleaning
seafood and
removing the shell
much easier

33. 21. Serving Spoon
~ utensils
consisting of a
small, shallow
bowl on a handle,
used in preparing,
serving, or eating
food.

34. 22. Serving Tongs
~use to grab and
transfer larger food
items, poultry or
meat portions to a
serving platter to a
hot skillet or deep
fryer or to a plate

35. 23. Soup Ladle
~used for serving
soup or stews, also
used for gravy,
dessert sauces or
other foods. Also
works well to remove
or skim off fat from
soups and stews.

36. 24. Spoons
~solid, slotted or
perforated. Made of
stainless steel or
plastic, the solid ones
are used to spoon
liquids over foods
and to lift foods

37. 25. Temperature
Scales
~used to measure heat
intensity. Different
thermometers are used
for different purposes
in food preparation for
meat, candy or deep-
fat frying.

38. 26. Two-tine Fork
~used to hold meats
while slicing, and to
turn solid pieces of
meat while browning
or cooking. Made of
stainless steel and
with heat-proof
handle.

39. 27. Vegetable Peeler
~used to scrape
vegetables such as
carrots and
potatoes and to
peel fruits

40. 28. Whisks for
Blending and
Mixing
~used for
whipping eggs or
batter, and for
blending gravies,
sauces, and soups.

41. 29. Wooden Spoon
~ used for
creaming, stirring
and mixing. It is
made of hard
wood

42. EQUIPMENTS

43. 1.Refrigerators
/Freezers
~ are necessary in
preventing bacterial
infections from
foods. It has a special
compartment for
different items or
kind of food

44. 2. Auxiliary
Equipments
~ like griddles, tilting skillets,
broilers/grills, steamers, coffee
maker, deep-fat fryer, wok,
crockery, cutting equipment,
mixes and bowls, pots and
pans are utilized most
commonly in big food
establishment some with
specialized uses and some are
optical

45. 3. Microwave Oven
~food can be prepared
head of time, frozen or
refrigerate during the
slack periods, and
cooked or heated
quickly in the
microwave oven

46. 4. Blenders
~ are used to
chop, blend,
mix, whip,
puree, grate,
and liquefy all
kinds of food.