TLE 7 Utilizing Appropriate Kitchen Tools, Equipment, Paraphernalia

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Utilizing Appropriate
Kitchen Tools,
Equipment and
Paraphernalia

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Objectives
1. Identify appropriate kitchen tools,
equipment, and paraphernalia.
2. Categorize the different kitchen tools,
equipment, and paraphernalia.
3. Value the importance of being
organized.
4. Classify the kitchen tools, equipment,
and paraphernalia through presentation.

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Kitchen Tools and Equipment
Preparation tools
Special use tools
Cooking tools and equipment
Storage equipment

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01
Preparation Tools
a. Measuring Tools
b. Cutting Tools
c. Mixing Tools and Utensils
- tools used to prepare the ingredients prior to cooking.

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I. Preparation Tools
A. Measuring Tools

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Dry
Measuring Cups
- Are nested cups of different sizes
and of different volumes.
- These are used to measure dry
ingredients such as sugar and
flour.

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Liquid
Measuring Cups
- Are graduated measuring
cups used to measure liquid
ingredients like oil and water.

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Measuring
Spoons
- Are used to measure smaller
quantities of ingredients.
- Nested spoons in various
sizes.

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Thermometer
- Used to measure the
temperature of a substance,
the food being cooked, or the
oven used in cooking.

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Timer
- Used to measure the
time needed for cooking.

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Weighing
Scale
- Can either be mechanical or
digital.
- It is used to measure the
weight of ingredients required in
a recipe.

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Measuring Tools
in the Kitchen

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I. Preparation Tools
B. Cutting Tools
- designed to divide food in various shapes and sizes
as called for in the recipe.

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Kitchen
Knives
- Are tools with sharp edge and a
pointed end set in a handle or
bolster.
- There are several kinds of knives used
for a specific task: slicing, boning,
chopping, dicing, filleting, carving, or
peeling small ingredients.

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Cutting
Board
- Is where the ingredients to be
cut are placed.
- These can be made of wood,
plastic or glass.

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Egg Slicer
- Used to neatly slice
boiled eggs.

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Grater
- Is made up of either plastic or
stainless steel used to shred
ingredients like cheese and
vegetables, such as papaya,
carrots and other vegetables
suited for pickling purposes.

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Kitchen
Shears
- Are heavy scissors used to cut
meat, dough, pizza, and fresh
herbs.
- It can also be used to loosen
bottle lids and small jars.

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Peeler
- Is an implement with a sharp
edge used to remove the skin
or outer layer of ingredients
like fruits, vegetables and root
crops.

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Pizza
Cutter
- Used to easily divide pizza
into smaller portion or slices
prior to serving.

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Basic Knife
Skills

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I. Preparation Tools
C. Mixing Tools and Utensils
- used for combining two or more ingredients by
beating, stirring or whipping.

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Mixing Bowl
- Used to hold or contain
ingredients to be mixed.
- It comes in various sizes and
materials. Some are made up of
glass, plastic, stainless steel and
aluminum.

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Wire Whisk
- Is used to beat eggs and mix
cream.
- It can also be used to blend
ingredients such as butter and
sugar.

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Pastry
Blender
- Has steel wires attached to
its handle.
- It is used to cut shortening
into four.

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Utility Fork
and Spoon
- Are used to mix smaller
quantities or ingredients.

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Wooden
Spoon
- Is made of wood, which is
used to mix and stir creams,
fats, and other food.

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Electric Mixer
- Usually comes with three
attachments: a paddle, a dough
hook, and a wire whisk.
- It can be used to beat, stir and
whip ingredients.

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Blender
- Used to mix and blend
ingredients, and to prepare
shakes and smoothies.

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Why is it necessary to use
the appropriate tools when
working in the kitchen?

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02
Special Use Tools
- are simple, common and created for
specific purposes.

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Apple Corer
- Used to easily remove the
innermost part of an apple that
contains its seed or the core.

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Can Opener
- Used to open tin cans.

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Colander
- A bowl shaped container with
holes used to drain ingredients
such as pasta, or to wash salad
greens.

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Dipper or
Ladle
- A very large, long-handled spoon.
- It is used to serve liquid dishes
like soup, stews or sauces.

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Dredger
- A tool used to store powdered
ingredients such as flour, salt and
pepper.
- It has holes to dispense
ingredients when shaken.

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Egg
Separator
- Used to easily separate the
egg yolk from the egg white.

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Food Tongs
- Used to hold food more
securely before, during, and
after cooking.

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Funnel
- Used to easily transfer liquid
ingredients from a wide-
mouthed container to a
narrow-mouthed container.

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Juice
Extractor
- Used to squeeze out juice
from both juice and
vegetables.

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Mortar and
Pestle
- Used to powder, pound, and
crush ingredients such as
garlic and nuts.

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Spatula
- A small cooking implement with
a wide, flat, flexible blade that is
used to mix, spread, and turn
ingredients before, during, and
after cooking.

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Strainer
- Used to separate solid from liquid
ingredients .
- In baking, it is used to separate
and break up clumps in dry
ingredients such as flour.

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Utility Tray
- Used to hold and transfer
ingredients during food
preparation.

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Why are there so many
tools in the kitchen?

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03
Cooking Tools and Equipment
• Tools and Utensils for Direct Heat Cooking
Method
• Tools and Utensils for Indirect Heat Cooking
Method
• Equipments Used for Cooking

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III. Cooking Tools and
Equipment
A. Tools and Utensils for
Direct Heat Cooking Method

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Wok
- A cooking utensil or pan used
to deep-fat fry.

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Skillet
- A handy cookware that can
be used to fry, sear, saute, and
brown food.

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Kettle
- Serves as a vessel for
boiling water.

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Pressure
Cooker
- Is an airtight container used
to cook food at high
temperature under high
pressure.

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Steamer
- Used to cook food by steam
produced by boiling water.

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Griddle
- Made of either a flat stone
or metal and is used to cook
thin cakes such as crepes.

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III. Cooking Tools and
Equipment
B. Tools and Utensils for
Indirect Heat Cooking
Method

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Baking
Pans
- Flat metal molders, usually 1
inch deep and come in various
shapes.

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Cookie
Sheet
- A flat metal sheet with rolled
edges used to hold cookies and
biscuits when baking.

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Casseroles
- Oven-safe porcelain or glass
vessels used in preparing
dishes.

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Roasting
Pan
- Comes with a rack and sturdy
handles and is used to roast
food in an oven.

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III. Cooking Tools and
Equipment
C. Equipment Used for
Cooking

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Bread
Toaster
- An electrical appliance used
to broil and bake dishes of
small quantities.

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Stove
- Can either be gas or electrically
operated.
- It is used to cook and heat food.

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Oven
- Can either be gas or electrically
operated.
- An enclosed chamber used for
dry heat cooking method such as
baking.

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Range
- A combination of an oven and
stove.
- Can either be gas or electrically
operated.

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Rotisserie
- Cooks food evenly by rotating
the food placed inside.

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04 Storage Equipment

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Chiller
- used to cool food a few
degrees above freezing
temperature.

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Freezer
- Maintains a temperature below
freezing point.
- Used to preserve and help store
food items for longer period of
time.

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Refrigerator
- Has both a chiller and a
freezer.

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Enumerate the benefits of
using the correct cooking
tools and equipment as
well as the storage
equipment.

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Thank you! 