Baster

Baster-
is handy for returning some of the meat or poultry juices

from the pan, back to the food. Basting brushes can be used for
the same purpose, but they are also convenient for buttering the
tops of breads and baked goods after they come out of the oven.
Cans, bottles, cartoons opener- use to open a food tin,

preferably with a smooth operation, and comfortable grip
and turning knob.
Colanders- also called a vegetable strainer are essential for

various tasks from cleaning vegetables to straining pasta or tin
contents.
Cutting Boards- a wooden or plastic board where meats and

vegetables can be cut.
Dredgers- used to shake flour, salt, and pepper on meat,

poultry, and fish.
Double boiler- used when

temperatures must be kept below boiling, such as for egg sauces,
puddings, and to keep foods warm without overcooking.
Emery boards/sharpening steel- used to sharpen long
knives.
Flipper- use for turning hamburgers and other food
items
Funnels- used to fill jars, made of various sizes of

stainless steel, aluminum, or of plastic
Garlic Press- is a
kitchen tool which is specifically designed for the purpose
of pulping garlic for cooking.
Graters- used to grate, shred, slice and separate foods such as

carrots, cabbage and cheese.
Handy Poultry & 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 as cook's or chef's tools,

knives are a must for all types of kitchen tasks, from
peeling an onion and slicing carrots, to carving a roast or
turkey
Kitchen Shears- They are practical for opening food

packages, cutting tape or string to package foods or
simply to remove labels or tags from items. Other cutting
tools such as box cutters are just as handy, especially for
opening packages.
Measuring Cups, Spoons- Measuring tools are among

the most important items found in any kitchen, since
consistently good cooking depends upon accurate
measurements. Measuring tools should be standardized.
Measuring cups and spoons are also in the home kitchen.
Scales are used to weigh materials of bigger volumes.
These are delicate and precision instruments that must be
handled carefully and are more dependable in terms of
accuracy.
Pasta Spoon or Server- is use to transfer a little or much
cooked pasta to a waiting plate, without mess. Pasta
spoons are best used with spaghetti-style or other long
pasta noodles; you can use a large slotted serving spoon for
short pastas.
Potato Masher- used for mashing cooked potatoes, turnips,
carrots or other soft cooked vegetables.
Rotary eggbeater- used for beating small amount of eggs
or batter. The beaters should be made up of stainless steel,

and gear driven for ease in rotating
Scraper- a rubber or silicone tools to blend or scrape the food from

the bowl; metal, silicone or plastic egg turners or flippers
Seafood Serving Tools- make the task of cleaning seafood

and removing the shell much easier. For cooking seafood,
utensils will vary depending on what you are cooking.
Serving spoons- a utensil consisting of a small, shallow bowl on a

handle, used in preparing, serving, or eating food.
Serving Tongs enables you to more easily 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. It gives you
a better grip and the longer the tongs, the
better especially when used with a deep fryer, a large stock
pot or at the barbecue.
Soup Ladle is used for serving soup or stews, but can also
be used for gravy, dessert sauces or other foods. A soup
ladle also works well to remove or skim off fat from soups
and stews.
There are many kinds of knives, each with

a specialized use
· 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. Butcher knives are made with heavy
blade with a saber or flat grind
· French knife – used to chop, dice, or
mince food. Heavy knives have a saber or
flat
grind
· Roast beef slicer – used to slice roasts,
ham, and thick, solid cuts of meats
· Boning knife – used to fillet fish and to remove raw meat from the bone
· 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 a two-sided, serrated edge
· Paring knife – used to core, peel, and section fruits and vegetables. Blades are short,
concave with hollow ground.
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, including the liquid out of the pot
Temperature Scales -used to measure heat

intensity. Different thermometers are used for different
purposes in food preparation – for meat, candy or deep-fat
frying. Other small thermometers are hanged or stand in
ovens or refrigerators to check the accuracy of the
equipment’s thermostat.
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.
Vegetable peeler- used to scrape vegetables, such as

carrots and potatoes and to peel fruits. The best ones are
made of stainless steel with sharp double blade that
swivels.
Whisks for Blending, Mixing - used for whipping eggs or

batter, and for blending gravies, sauces, and soups. The
beaters are made of looped steel piano wires which are
twisted together to form the handle
Wooden spoons- continue to be kitchen essentials because of
their usefulness for used for creaming, stirring, and mixing. They
should be made of hard wood

Equipment
More complicated tools are called equipment. They may refer to a small electrical
appliance, such as a mixer, or a large, expensive, power-operated appliance such a range
or a refrigerator.
Equipment like range, ovens, refrigerators (conventional, convection and microwave)
are mandatory pieces in the kitchen or in any food establishment.
Refrigerators/Freezers are necessary in
preventing bacterial infections from foods. Most
refrigerators have special compartment for meat,
fruits and vegetables to keep the moisture content
of each type of food. Butter compartment holds
butter separately to prevent food odors from
spoiling its flavor. Basically, refrigerator or freezer
is an insulated box, equipped with refrigeration
unit and a control to maintain the proper inside
temperature for food storage.
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.
KITCHEN TOOLS
JENNY ROSE E. COLLADO

7-PASCAL

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Baster-

is handy for returning some of the meat or poultry juices

Cans, bottles, cartoons opener- use to open a food tin,

Colanders- also called a vegetable strainer are essential for

Cutting Boards- a wooden or plastic board where meats and

Dredgers- used to shake flour, salt, and pepper on meat,

Double boiler- used when

Flipper- use for turning hamburgers and other food

Funnels- used to fill jars, made of various sizes of

Graters- used to grate, shred, slice and separate foods such as

Kitchen Knives- often referred to as cook's or chef's tools,

Kitchen Shears- They are practical for opening food

Measuring Cups, Spoons- Measuring tools are among

Rotary eggbeater- used for beating small amount of eggs

or batter. The beaters should be made up of stainless steel,

Scraper- a rubber or silicone tools to blend or scrape the food from

Seafood Serving Tools- make the task of cleaning seafood

Serving spoons- a utensil consisting of a small, shallow bowl on a

There are many kinds of knives, each with

Temperature Scales -used to measure heat

Vegetable peeler- used to scrape vegetables, such as

Whisks for Blending, Mixing - used for whipping eggs or

JENNY ROSE E. COLLADO

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