RECEIVING RECEIVING

EQUIPMENT EQUIPMENT

1. SCALES 1. SCALES

Platform scales Counter scales

• Adjustable weights used to weigh • Has platform but small enough to be

large or heavy objects. • placed in a counter
Can also weigh boxes
Place on a Level Surface: Ensure the
• Weigh Within Limits: Ensure the
scale is on a flat, stable surface to
weight of the item doesn’t exceed
get accurate readings.
the scale’s maximum capacity to
avoid damaging the scale or getting
incorrect readings

RECEIVING RECEIVING
EQUIPMENT EQUIPMENT

1. SCALES 2. Thermometers

• measure the internal temperature of

Portion scales food
• Used to weigh cuts of meats and other
•
light dry products • Clean After Each Use: Clean and
sanitize the thermometer after every
Stay Within Capacity: Make sure not to
use
exceed the scale's weight limit, as this
could damage it or provide inaccurate
results.

RECEIVING
THE STORAGE AREA
EQUIPMENT

• Food can be stored in refrigerators, freezers,

3. Dollies shelving units or in storage bins and containers
Storage equipment needed depends on the
• Transport Heavy Items • type of food, amount of food to be stored,
and size and space of the storage area
Move Slowly and Carefully:
Adequate space is necessary to control proper
• temperature to prevent spoilage and
foodborne illnesses

• First in first out rules should be implemented.

Items should be marked with storage dates.

STORAGE STORAGE
EQUIPMENT EQUIPMENT

1. Walk-in Freezers or Refrigerators

Large-Scale Storage: Walk-in freezers provide
2. Reach-in Refrigerator/Freezer
ample space to store large quantities of
• • Storage equipment that keeps your
frozen food products such as meat, seafood,
food item fresh
and prepared meals. • Keep Door Closed: Limit how often

Clean Regularly: Periodically clean the walk-in the door is opened and avoid

freezer to remove spills, leaving it open for too long

 STORAGE STORAGE
EQUIPMENT EQUIPMENT

4. Lowboy Refrigerator
3. Freezer Convenient Access: They are ideal for storing
frequently used items like prep ingredients,
Helps prolong shelf life of the
• • dairy, or beverages, ensuring quick and easy
food access during busy kitchen service

• Defrost When Needed: If your Clean Regularly: Wipe down the shelves and
freezer is not frost-free, defrost it • walls of the lowboy refrigerator often to
prevent spills and food debris from
regularly to remove ice buildup,
accumulating, which could cause odor or
which can reduce its efficiency contamination.
and storage capacity.

STORAGE STORAGE
EQUIPMENT EQUIPMENT

5. Shelving Unit 6. Storage Container

Organized Storage: Shelving units provide an
• • A storage for small food quantities
organized way to store and display items, such as
food, equipment, or supplies, making them easily • Clean Regularly
accessible and visible.

Group Similar Items Together: •

THE PREPARATION PREPARATION

AREA EQUIPMENT

• In this area, foods are being processed and

prepared for cooking.
1. Work Table
It includes cutting and slicing, mixing, chopping, and
•
grinding in a large volume • Made of stainless steel, used in food
production
Preparation consumes much time and having
•
adequate equipment will help to lessen the • Maintain Cleanliness: Regularly
clean the work surface to remove
preparation time
debris, spills, or residue.
Most common types of equipment: mixers,
•
processors and slicers

Set the Thickness: Adjust the slicer’s thickness

PREPARATION PREPARATION
EQUIPMENT setting to the desired slice thickness. Many slicers EQUIPMENT
have a dial or lever for this adjustment.

2. Slicer 3. Meat Grinder

• Also called slicing machine Used to • Machine that cuts meats (raw or
cooked), fish, and vegetables into fine
• slice cheeses, sausages, and
m eats
Use to sliced foods into uniform • Sharpen and Maintain: Regularly check and
•
sharpen the grinder blade if necessary to
slices
maintain efficient performance
 PREPARATION PREPARATION
EQUIPMENT EQUIPMENT

4. Bench Mixer 5. Food Processor

Chopping and Slicing
• repetitive tasks using dough hook, a • which food is inserted for slicing, shredding,
paddle and whip attachment used to mincing, chopping, pureeing, or other
knead, stir, whisk or beat processes in a high speed

Use Appropriate Attachments Clean After Use:

Turn off and unplug the processor before

disassembling.

PREPARATION PREPARATION
EQUIPMENT EQUIPMENT

6. Blender 7. Commercial Juicer

• Kitchen appliance used to mix, puree, • Used to extract juices from vegetables
or emulsify food and other substances and fruits
Clean After Use:
• Clean After Use:
Turn off and unplug the blender
• Turn off and unplug the juicer
before cleaning.
before cleaning.

PREPARATION COOKING
EQUIPMENT EQUIPMENT

8. Table-mounted can opener

a. Open Range Burner
• A device used in a professional kitchen High-Heat Cooking: Provides
•
to open cans of foods intense, direct heat for rapid cooking

• Position the Can: Place the can in and browning of food,

•
the opener, aligning it with the
Safety Precautions: I
blade. Make sure the can is stable
and centered to ensure an even cu Never leave the burner unattended
•
while in use.

COOKING COOKING
EQUIPMENT EQUIPMENT

b. Flat Top Range c. Induction

Concentric for sautéing in a la Uses electromagnetic fields to generate
• carte line •
Straight line for boiling, stewing or heat directly in the cookware,
•
simmering in a production kitchen
••
Clean After Use:
Allow the flat top to cool down Wipe the top daily while still warm. Use wet cloth or sponge.
before cleaning
 COOKING COOKING
EQUIPMENT EQUIPMENT

a. Deck Oven b. Convection oven

• Even Heat Distribution: Provides consistent and • this oven circulates air around the food
through hot air blown from a fan.
even heat distribution across each deck,
Clean Regularly:
ensuring uniform baking results •

Clean the Oven:

Allow the oven to cool before cleaning.

Allow the oven to cool down before cleaning.

COOKING COOKING
EQUIPMENT EQUIPMENT

d. Flash Bake Oven

Even Cooking:
c. Combination steamer oven Many flash bake ovens feature advanced
• involves three methods of cooking in •heat distribution systems to ensure even
one appliance: convection, steam,
and a combination of steam and cooking and browning.
convection.
Clean the Oven Regularly: Inspect for Issues: Regularly check for signs of
malfunction or wear, such as uneven cooking or
After use, clean the oven to remove any food residues difficulty in setting the controls.
and prevent buildup.

COOKING COOKING
EQUIPMENT EQUIPMENT

f. Commercial barbecue smoke oven a. Broiler

Direct Heat Cooking: Uses intense, direct
• mostly made from stainless steel and •heat from the top element to cook food
have independent systems for smoke
generation and cooking quickly.
Provides a grilling surface or racks for •Remove and clean the broiler pan and any
barbecuing drippings that have accumulated.

Clean the Oven Regularly:

After each use, allow the oven to cool before cleaning.

COOKING COOKING
EQUIPMENT EQUIPMENT

b. Salamander
it is usually used for broiling browning,
caramelizing, glazing, grilling, toasting,
a. Grills
• and even hot holding dishes at a set • used for cooking
temperature. food over an open fire.

• Clean After Use:

Wipe the top daily while still warm. Use wet cloth or sponge.
Allow the salamander to cool before cleaning.
 COOKING COOKING
EQUIPMENT EQUIPMENT

b. Griddle 5. ROTISSERIE

• a device for cooking meat especially

• Griddles are used to cook a variety of foods
chicken, by turning it around slowly
including: bacon, eggs, chicken, hamburgers near a flame or cooker.

and steak. Preheat the Grill/Oven

Clean After Use: Clean the griddle after each use to

remove grease and prevent residue buildup.

COOKING COOKING
EQUIPMENT EQUIPMENT

6. DEEP FRYERS 7. TILTING SKILLET

• kitchen appliance used for cooking • used on cooking large batches of

food
food by submerging it in hot oil. Clean After Use: Once done, clean the
•
preheat the oil before adding food
skillet thoroughly to prevent buildup and
•
d ensure smooth operation for future use

COOKING COOKING
EQUIPMENT EQUIPMENT

8. TRUNNION KETTLE

a. Pressure steamer
• a steam-heated vessel that cooks by
the transferring heat from the steam • kitchen appliance that uses high-
through condensation against the pressure steam to cook food
kettle wall. quickly and efficiently

Avoid Overfilling: Leave enough space in the Clean Regularly: After each use, clean the
steamer to remove any food residues
kettle to prevent spillage when stirring or tilting
and maintain efficiency.
the kettle.

COOKING COOKING
EQUIPMENT EQUIPMENT

Cleaning and Maintenance Practices for

b. steamer Cooking Equipment
is a cooking device that uses steam to Ranges, Gas Stove, Hot stove
cook food
• • Wipe the top daily while still warm. Use wet cloth or sponge.
Always cover the steamer with a lid to • Use mild detergent and scouring pad to clean any foods spilled and burnt while
trap the steam and maintain the cooking. Warm soapy water helps remove any food particle from an open burner
•
proper temperature.
• that can cause a blockage. It can be done weekly. A slightly oiled cloth can be
• used to wipe the equipment dry.
•
 COOKING THE HOLDING
EQUIPMENT AREA

Cleaning and Maintenance Practices for

Cooking Equipment

• The holding area is where the food is

Ovens displayed before the service.
• After every meal, wash, rinse and dry daily the outer surface of the oven
• Liquid wax can be used for the finished parts of the enamel
• This is where cooked food is kept at a
• Brush the inside to remove sediments brought by food particles during cooking
safe temperature during the holding
• After washing the oven, wipe any sticky areas then switch off the oven.
time.

THE HOLDING THE HOLDING

EQUIPMENT EQUIPMENT

1. STEAM TABLE 2. BAIN-MARIE

• keeps the food warm during service • It is used to keep sauces and soups
with streaming hot water under the warm.
pans.
Clean After Use: After service, clean
Clean Regularly: After service, clean both the food containers and the water
the steam table thoroughly to bath to remove any residues and
remove food residues and prevent ensure proper hygiene.
buildup, ensuring proper sanitation

THE HOLDING THE HOLDING

EQUIPMENT EQUIPMENT

3. Insulated Food Carrier 4. HOLDING/PROOFING CABINET

• designed to keep food hot or cold • this will allow you to proof dough and
during transportation or while keep finished food hot and ready to
serving. serve. It is two different equipment in
• one.
•
Avoid Frequent Opening: Limit the Regular Cleaning: Clean the cabinet
frequency of opening the carrier to regularly to remove spills and
maintain the internal temperature. residues.

THE HOLDING THE HOLDING

EQUIPMENT EQUIPMENT

5. OVERHEAD WARMER 6. DROP-IN COLD WELL

for keeping items cold and fresh

• safely holds the temperature of food •
products without drying, discoloring, or
further cooking them. Clean Regularly: Clean the cold well
and surrounding area frequently to
Clean Regularly: Wipe down the prevent spills and maintain hygiene
warming unit and any trays or pans to
remove spills and maintain hygiene.
 SERVING SERVING
EQUIPMENT EQUIPMENT

1. CHAFING DISH 2. HOTEL PANS

used in foodservice operations for
cooking, holding, and serving food.
• to keep hot food warm during buffets, •
catering events, and large gatherings
Choose the Right Size: Select the
Cover Food: Use the lid to cover food appropriate size and depth of hotel
when not being served to maintain pan for the amount and type of food
heat and prevent contamination. you are preparing or serving

SERVING SERVING
EQUIPMENT EQUIPMENT

3. CANNED FUEL 4. BOTTLE BREWER

• A fuel used for heating food, typically • this is where coffee is brewed in
placed under a chafing dish. decanters; coffee is stored in decanters
placed on warmer plates.
Keep flammable materials away from
the fuel cans • Clean and Sanitize: Ensure all
components, including bottles and
equipment, are thoroughly cleaned
and sanitized to avoid contamination.

SERVING SERVING
EQUIPMENT EQUIPMENT

5. THERMAL SHUTTLE BREWER 6. HEATED SHUTTLE BREWER

• These brewers are commended for • it can produce 0.5 to 1.5 gal of coffee.
high volume operations. It can serve
200-400 cups per hr. •
Clean Regularly: Clean the machine
•
Clean Regularly: Clean the brewer
regularly to prevent coffee oils and after each use to prevent the buildup
• residues from affecting the taste.
of coffee oils and residues

SERVING SERVING
EQUIPMENT EQUIPMENT

7. AIR POT BREWING SYSTEM 8. UTILITY CARTS

a vehicle designed for the transportation of
• that brews coffee directly into an air • food to bus tables or to move heavy items
pot, from one location to another.

• Clean and Refill: After each use, clean Clean the Cart: Regularly clean the cart's
the air pot and brewing system
surfaces, especially in foodservice areas.
thoroughly. •
 WASHING AND WASHING AND
CLEANING CLEANING
EQUIPMENT EQUIPMENT

1. COMMERCIAL DISHWASHER
2. COMMERCIAL SINK
used to clean and sanitized
dishes, plates, utensils, glasses, Each compartment has its use: rinsing,
• •
trays, cups, and
washing, and sanitizing.
bowl.
Clean and descale the
dishwasher regularly to . Check and clean drains to prevent
•
maintain its performance and blockages.
longevity.

WASHING AND
CLEANING
Preparation tools and equipment
EQUIPMENT
Saucepot-making
COOKWARE stirring or mixing easier;
used for soups, sauces,
3. GARBAGE DISPOSAL UNIT Stock Pot –a deep , and other liquids. Sizes:
straight-sided pot use for 6-60 quarts(L)
making and simmering large
• Uses a set of blades or quantities of stocks or liquid.
impellers to chop and grind Stockpots with spigots are
food waste into small particles. used to drain liquid Clean the sauce pot after
without disturbing the solid each use to remove food
contents or lifting the pot. residues and prevent
Clean the disposal unit odors
•
regularly to prevent odors and Avoid Overfilling: Do not overfill the pot to prevent
maintain performance. spills and to allow space for stirring and boiling.

Preparation tools and equipment Preparation tools and equipment

COOKWARE
Sauce pan COOKWARE
Sauté pan, Slope-sided
Double Broiler – –Frying: Suitable for
used for a variety of
Brazier–a round, designed for gently shallow frying due to
tasks in the kitchen,
Can be used for heating or cooking food the wide surface area
including cooking
sautéing large by using indirect heat. and sloped sides that
sauces, boiling liquids,
quantities of make it easier to turn
and preparing small
vegetables or other and move food around.
portions of food. Clean After Use: After using
ingredients.
the double boiler, wash both After use, clean the
Clean the saucepan after each use to Clean the Brazier after each use to
pans thoroughly to remove sauté pan according to
remove food residues and prevent remove food residues and prevent
odors. any residues. the manufacturer's
odors.
instructions.

Preparation tools and equipment Preparation tools and equipment

COOKWARE COOKWARE

Sauté pan, straight-sided –used for browning

Cast-iron Skillet Suitable for frying foods, from
sautéing, and frying.
eggs and bacon to fritters and doughnuts.
Fish Poacher –used for poaching
Use appropriate cleaning methods for the pan’s After use, clean the skillet with hot water and a
whole fish.
material to maintain its condition.
Clean the fish poacher thoroughly
brush or sponge.
after each use to remove any residues
and prevent odors.
 Preparation tools and equipment Preparation tools and equipment

COOKWARE COOKWARE

Wok– It is used for stir-frying, especially in

Chinese cuisine.
Pressure Cooker –to cook food quickly Clean Carefully: After use, clean the wok with hot
under high pressure water and a soft brush or sponge.
Roasting Pan –
Seal Properly: Ensure the lid is
used for roasting meats and
poultry properly sealed and locked before
starting the cooking process
Avoid Overcrowding:

Preparation tools and equipment Preparation tools and equipment

BAKEWARE BAKEWARE
Sheet Pan –for baking Non-stick pans should
cakes, rolls, and cookies; Stainless-steel Bowl used for mixing, be cleaned with non-
also used to bake or broil whipped, and producing hollandaise, abrasive sponges to
meats and fish. Pie Pan –pie pans mayonnaise, whipped cream, and egg avoid damaging the
white foams. coating.
are used for baking
pies. Loaf pan –
Bake Pan used for
general baking; which is used for
Tart pan- used for
available in a variety of baking loaf-shaped making tarts,
sizes. foods.
quiches, and other
Wash the sheet pan after each use to similar baked
remove food residues. goods.

Preparation tools and equipment Preparation tools and equipment

BAKEWARE MEASURING TOOLS Wash the spoons immediately after using them,
Springform Pan –in making cheesecake, bake
soft, and sticky mixes, a springform pan is used. Measuring Spoon – spoons used to measure a small
amount of an ingredient, either liquid or dry,
Allow the dessert to cool slightly before
attempting to remove it from the pan.

Tube Pan –A tube pan is Measuring Cup (for liquid

Muffin Pan –muffin pans ingredients) –a standard cup
are used for different used for baking tube- Measuring Cup (for dry
shaped desserts, such as used to measure in cooking,
baking kinds of muffins ingredients) –a cup is used
angel food cake. especially liquid ingredients,
and cupcakes and can in measuring dry ingredients;
with marks to show
be in various sizes. it is usually a part of a set in
fractional amount and
graduated sizes.
with a lip for pouring.

Preparation tools and equipment Preparation tools and equipment

The slots can sometimes trap small bits of food, so inspect it carefully
MEASURING TOOLS Wipe After Each Use: Use a damp cloth MIXING TOOLS when washing to ensure nothing is left stuck in the gaps.
or sponge to wipe the surface of the Slotted spoon –
Wooden Spoon –a
Weighing Scale –vused scale It is used to take food
wooden spoon is used
to measure the mass or for stirring sauces and for out of a liquid.
weight of ingredients. Scooper–scoops are mixing ingredients in
cooking.
used for portioning soft,
solid liquids. Stirring and Mixing:

Ladle–in measuring Whisk–it serves as a

and portioning liquids, Wash After Use: Hand wash the ladle with mixture tool to
Stirring and Mixing incorporate air into food
ladles are commonly
warm soapy water, especially if it’s used with
Heavy Metal Spoom
thick or oily substances. are used to stir thick
used
m ixtures.
Whisks are great for whipping cream or egg whites
soft or stiff peaks.
 Preparation tools and equipment Preparation tools and equipment

MIXING TOOLS BAKING TOOLS Bent Edge Spatula - used

to removed cookies from
Pastry brush –pastry baking tray. It is also used
Rotary beater –rotary brushes are used to to turn meats, fish,
beater is used to beat, Pastry Blender brush butter or sauce pancakes, eggs, and om
blend, and It is used to blend el ets.
incorporate air into on foods.
food. shortening, butter, and
cheese.
Flexible Spatula –flexible
Sifter–a sifter is Pastry Cloth and Rolling Pin –
spatulas are used to
used to blend dry pastry cloth keeps the dough
scrape bowls/saucepans
ingredients and from sticking to the counter.
and fold ingredients into
l um ps. Rolling pin used when rolling
one another. out dough or pastry.

Preparation tools and equipment Preparation tools and equipment

BAKING TOOLS THERMOMETERS

Candy/Deep Fat thermometer
– temperatures needed for
different kinds of candy.
Stockinette – stockinette
Pastry Bag used for Oven safe thermometer –are
covers the rolling pin and
decorating and designed to be placed in food
prevents the dough from while it is cooking.
sticking to the rolling pin. shaping items, such
as whipped cream,
cake icing, Meat thermometer –is used
duchesse potatoes, to measure the internal
temperature of meat.
Straight-edge Spatula –
Instant-read thermometer –
used to spread cake
icing/meringues and level are inserted into food at the
dry ingredients.
end of cooking.

Preparation tools and equipment Different Types of Knives and their Uses
Paring Knife –It is best to use
for peeling vegetables and
fruits, or for slicing a single Bread knife –the bread knife has
CUTTING TOOLS garlic clove or shallot. a separated edge and a thick
Peeling knife –it is pointed tip blade that are perfect for
Kitchen shear –kitchen shears Shredder grater –shredder that curves downward. Also cutting soft and hard fresh
are used for a variety of cutting grater is a four-sided metal known as bird’s beak knife. loaves without tearing and
chores, such as snipping string tool used to shred and Mainly used for decorative
and butcher’s twine, trimming squishing the insides.
grate food (cheese and garnishes, remove skin and
artichoke leaves, and dividing
taffy. cabbage). blemishes from fruits and
vegetables.
Utility knife –the
Poultry shear –poultry shears
utility knife is a
are used to cut through fowl perfect choice for
and fish bones. Cutting board -cutting smaller tasks. It is
board are used when Tomato/cheese knife –for
larger than the
cutting and chopping neatly slicing tomatoes and
pairing knife and
foods to protect tables cheese. The tiny serrations on
smaller than a chef’s
Peeler–peeler and countertops. the blade prevent food from
knife.
removes the outer tearing.
surface of fruits and
vegetables.

Different Types of Knives and their Uses Different Types of Knives and their Uses
Steak knife –steak knife Boning knife –this Chef’s knife/cook’s knife –This Meat cleaver –the meat
does not need frequent kind is ideal for the is the knife that any chef
sharpening; it has a cleaver is a knife that has a
kitchen in removing would not want to miss. It has
serrated blade or a standard blade for wide blade and a thick
bones inward of
straight- multipurpose use in the spine. Meat cleavers use
the meat and
edge knife. kitchen. their weight to cut through
poultry from the
Trimming knife –the meat or poultry bones; they
main bone.
are not meant for slicing.
trimming knife is designed Vegetable Cleaver –a
vegetable cleaver has a
for cutting but in smaller
more delicate blade than
jobs. The narrow-curved Carving/Slicing Knife – that of a meat cleaver. Honing steel/ knife
blade is designed for This knife is used to Vegetable cleavers are sharpener–A honing steel/
clean cuts and trimming slice cooked meats used to slice produce and knife sharpener is essential
chicken fats. and fish. It has a efficient chop, as well as for keeping knives sharp. The
Fillet knife –these knives thinner blade used for steel smooths and helps
to transfer food to a bowl
are very flexible used to slicing and carving or pot. realign the worn carbon
fillet fish. The blade is food steel on the blade’s edge.
round 6-11’’ allowing it
to go quickly through
backbone and skin.
 Other Tools Zester–a small hand Other Tools
Tong–tongs are spring
tool used to peel of
action or scissor type Meat tenderizer –made of Funnel–a funnel has
the colored part of
tools used to pick up aluminum or steel that has several sizes and can be
citrus in thin strips. made of various materials. It
items such as meats, different-size tooth-like points
vegetables, or ice on each side of a meat is used to pour liquid from a
cubes. tenderizer. These points large container into a
Colander–a stainless-steel or tenderize meat by breaking smaller container, such as
up and bruising muscle from a pot into a bottle.
aluminum large perforated
fibers.
Chef’s fork –chef’s fork is bowl; used to washed the
used to turn and lift degree of cooked vegetables,
heavy pieces of meats salad greens, pasta, and other
and other items. It is also Chinois–a chinois or China Food mill –a food mill
foods.
known as a braising fork. cap is a metal strainer used is a bowl-like
Strainer–strainers have a cup-
for straining sauces and container with disks
shaped body made of
stocks, it has pestle, a used to purée and
perforated mesh. The holes
Melon Baller –It used to round, bat-like instrument, strain food. Disks are
range from extra-fine to coarse.
scoop out smooth balls, that can be used to press available in varying
Strainers can be used to drain
such as melons, butter, very soft food through the degrees of coarseness
pasta, vegetables, and stocks
and cheese. It has a china cap. or fineness.
after cooking.
variety of sizes and
shapes. It is also known
as parisienne-scoop.

Other Tools
Skimmer –a perforated disk,
slightly cupped, on a long Pizza cutter –a pizza
handle; used for skimming cutter cleanly slices
froth from liquids and for baked pizza into
removing solid pieces from serving pieces.
soups, stocks, and other
liquids.
Egg slicer –an egg slicer
works by placing a peeled,
hard-cooked egg in the
hollow of the slicer. Push the Can opener –heavy-
tool down, and the wires will duty can openers are
slice the egg or cut into
mounted on the edge
wedges.
of the workbench. They
Mandoline–a manual slicing must be carefully
implement consisting of blades fitted in cleaned and sanitized
a flat metal or wood framework.
Additional blades can be used in
combination with the flat blades.
Levels allow the blades to be adjusted
to control the thickness of the slices.