KITCHEN TOOLS AND EQUIPMENT REVISED.pdf
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About This Presentation
Familiarization of Kitchen Tools and Equipment
Slide Content
KITCHEN TOOLS
AND EQUIPMENT
IVY JOY R. FONCLARA
AND EQUIPMENT
IVY JOY R. FONCLARA
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
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
The Food flow in a Food
Service Facility
RECEIVING STORAGE PREPARATION COOKING
HOLDING
AND
SERVICE
Service Facility
RECEIVING STORAGE PREPARATION COOKING
HOLDING
AND
SERVICE
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.
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.
Receiving Equipment
the following tools and equipment will help check the
foods and supplies being received.
the following tools and equipment will help check the
foods and supplies being received.
Scales
There are different types of scales used in receiving area:
platform scales
counter scale
portion scale
There are different types of scales used in receiving area:
platform scales
counter scale
portion scale
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.
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.
Counter Scale
has a platform but it is small enough to be placed in a
counter. it can also weigh boxes
has a platform but it is small enough to be placed in a
counter. it can also weigh boxes
Portion Scale
a scale used to weigh cuts of meats and other light-dry
products.
a scale used to weigh cuts of meats and other light-dry
products.
Thermometers
The temperatures of frozen and fresh foods in the foods
in receiving area are checked with the use of the
thermometer.
The temperatures of frozen and fresh foods in the foods
in receiving area are checked with the use of the
thermometer.
Dollies
Dollies are small carts with small wheels for moving
heavy loads from receiving area to the storage area.
Dollies are small carts with small wheels for moving
heavy loads from receiving area to the storage area.
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.
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.
Storage
Equipment
Equipment
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.
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.
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.
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.
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.
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.
ShelvingUnit
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.
StorageContainer
Storage for small food quantities. Using clean foil or plastic
film containers with tight-fitting lid covers is advisable to
minimize potential contamination.
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.
StorageContainer
Storage for small food quantities. Using clean foil or plastic
film containers with tight-fitting lid covers is advisable to
minimize potential contamination.
Preparation Area
The next step in the food flow is preparation
in this area, raw foods are being processed and
prepared for cooking.
The next step in the food flow is preparation
in this area, raw foods are being processed and
prepared for cooking.
Preparation
Equipment.
Equipment.
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 usedtoslicecheeses,sausages,meats,
and other deli products. It is used to slice foods into
uniform slices.
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 usedtoslicecheeses,sausages,meats,
and other deli products. It is used to slice foods into
uniform slices.
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.
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.
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.
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.
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 shouldbecleanandsanitizedafter use to prevent
contamination.
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 shouldbecleanandsanitizedafter use to prevent
contamination.
Cooking Area
The cooking area is composed of several stations
a statiom is a designated area where food is prepared.
The cooking area is composed of several stations
a statiom is a designated area where food is prepared.
Cooking
Equipment
Equipment
Ovens
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.
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.
Induction
A coil of copper wire is placed under thecookingpotand
analternatingelectriccurrentpasses 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.
A coil of copper wire is placed under thecookingpotand
analternatingelectriccurrentpasses 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.
Ovens
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.
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.
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.
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.
FlashBake 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.
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.
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.
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.
Broilers and Salamanders
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.
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.
Grills and Griddles
Grill
A metalframework 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 frombelowfor
cooking.
A metalframework 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 frombelowfor
cooking.
Rotisseries
Rotisserie
A device for cooking meat, especially chicken, by turning
it around slowly near a flame or cooker.
A device for cooking meat, especially chicken, by turning
it around slowly near a flame or cooker.
Deep Fat Fryer
Used toheatcookingoils(fats)sofoodscanbecompletely
coveredinhotoilwhenfried.Itconsistsofa
temperature-controlled cookingchambertoholdthe
cookingoil,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.
Used toheatcookingoils(fats)sofoodscanbecompletely
coveredinhotoilwhenfried.Itconsistsofa
temperature-controlled cookingchambertoholdthe
cookingoil,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.
TrunnionKettles
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.
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.
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.
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.
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.
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.
HOLDING EQUIPMENT
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.
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.
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.
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.
Overhead Warmer
Safely holds the temperature of food products without
drying, discoloring, or further cooking them. Food is kept
at an optimum temperaturethat’sreadytobeserved 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.
Safely holds the temperature of food products without
drying, discoloring, or further cooking them. Food is kept
at an optimum temperaturethat’sreadytobeserved 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.
Service Equipment
equipment used in serving foods to the customers
equipment used in serving foods to the customers
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.
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.
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 usedin convenience stores or restaurants with
low volume of customers.
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 usedin convenience stores or restaurants with
low volume of customers.
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.
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.
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.
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.
UtilityCart
A vehicledesigned 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.
A vehicledesigned 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.
Washing and Cleaning Equipment
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.
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.
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.
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.
Preparation Tools and
Equipment
Equipment
Cookware
•Cookware is composed if cooking vessels used on
range cooktops, such as saucepan, frying pan, etc.
•Cookware is composed if cooking vessels used on
range cooktops, such as saucepan, frying pan, etc.
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)
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)
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)
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)
SautePan, 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 sautepan is used for cooking
sauces and otherliquidswhenrapidreductionisrequired.
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
Also called a sautoir; a straight-sided saucepan, but
heavier; used for browning, sauteing, and frying. Because
of its broad surface area, the sautepan is used for cooking
sauces and otherliquidswhenrapidreductionisrequired.
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
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.
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.
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.
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.
Bakeware
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.
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.
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.
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.
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.
LoafPan
It is also known as a bread pan, which is used for baking
loaf-shaped foods.
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.
LoafPan
It is also known as a bread pan, which is used for baking
loaf-shaped foods.
Muffin Pan
MuffinPansareusedfordifferentbakingkindsofmuffins
andcupcakesandcanbeinvarioussizes.
Tart Pan
Delicate crusts, such as tarts and quiches, are baked in a
tart pan. The tart pan may have smooth or fluted sides.
MuffinPansareusedfordifferentbakingkindsofmuffins
andcupcakesandcanbeinvarioussizes.
Tart Pan
Delicate crusts, such as tarts and quiches, are baked in a
tart pan. The tart pan may have smooth or fluted sides.
Tube Pan
A tube pan is used for baking tube-shaped desserts, such
as angel food cakes. It may have a removable bottom.
A tube pan is used for baking tube-shaped desserts, such
as angel food cakes. It may have a removable bottom.
Measuring Tools
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.
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.
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.
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.
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.
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.
Mixing Tools
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.
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.
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.
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.
Rotary Beater
Rotarybeater is used to beat, blend, and incorporate air
into food.
Sifter
A sifter is used to blend dry ingredients and remove lumps.
Rotarybeater is used to beat, blend, and incorporate air
into food.
Sifter
A sifter is used to blend dry ingredients and remove lumps.
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.
A pastry blender is made of curved pieces of thin metal
attached to a handle. It is used to blend shortening,
butter, and cheese.
BAKING TOOLS
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.
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.
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.
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.
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.
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.
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.
Cone-shaped cloths or plastic bags are used for decorating
and shaping items. Such as whipped cream, cake icing,
duchesse potatoes, and soft dough.
THERMOMETERS
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.
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.
Candy/Deep Fat Thermometer
Candy thermometers are marked with different
temperatures needed for different kinds of candy.
Deepfatthermometersregisteroiltemperaturesfor
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.
Candy thermometers are marked with different
temperatures needed for different kinds of candy.
Deepfatthermometersregisteroiltemperaturesfor
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.
CUTTING TOOLS
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
Poultryshears are used to cut through fowl and fish bones.
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
Poultryshears are used to cut through fowl and fish bones.
Peeler
Peeler removes the outer surface of fruits and vegetables.
Shredder Grater
Shredder grater is a four-sided metal tool usedtoshredand
gratefood(cheese and cabbage).
Peeler removes the outer surface of fruits and vegetables.
Shredder Grater
Shredder grater is a four-sided metal tool usedtoshredand
gratefood(cheese and cabbage).
Cutting Board
Cutting boards are usedwhencuttingandchoppingfoods
toprotecttablesandcountertops.
Cutting boards are usedwhencuttingandchoppingfoods
toprotecttablesandcountertops.
KNIVES
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 TourneKnife
The peeling knife has a pointed tip that curves downward. It
is also knownasthebird’sbeakknife.Peelingknivesare
mainlyusedfordecorativegarnishes. Peeling knives can
also remove skins and blemishes from fruits and vegetables.
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 TourneKnife
The peeling knife has a pointed tip that curves downward. It
is also knownasthebird’sbeakknife.Peelingknivesare
mainlyusedfordecorativegarnishes. Peeling knives can
also remove skins and blemishes from fruits and vegetables.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
OTHER TOOLS
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.
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.
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 coloredpart of citrus
in thin strips.
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 coloredpart of citrus
in thin strips.
Meat Tenderizer
Made of aluminumor 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.
Made of aluminumor 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.
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.
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.
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.
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.
Mandoline
A manual slicing implement consisting of blades fitted in a
flat metal or wood framework. Folding legs position the
mandolineon the worktable at 45-degree angle for use.
Levers allow the blades to be adjusted to control the
thickness of the slices. A traditional mandolinehas a flat
blade and a serrated blade. Additional blades can be used
in the combination with the flat blade to cut julienne and
batonnet.Theserratedbladeisused 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.
A manual slicing implement consisting of blades fitted in a
flat metal or wood framework. Folding legs position the
mandolineon the worktable at 45-degree angle for use.
Levers allow the blades to be adjusted to control the
thickness of the slices. A traditional mandolinehas a flat
blade and a serrated blade. Additional blades can be used
in the combination with the flat blade to cut julienne and
batonnet.Theserratedbladeisused 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.
Thank You
“TheSecretofgood cooking is, first, having a love of
it.” –James Beard
“TheSecretofgood cooking is, first, having a love of
it.” –James Beard
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