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Basic Kitchen Tools

KITCHEN TOOLS

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Hezel Grace Aquino
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10 views

Basic Kitchen Tools

KITCHEN TOOLS

Uploaded by

Hezel Grace Aquino
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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O N 1 :

L ES S
BA S I C
H E N
KITC
L S A N D
TO O
P M E N T
I
EQU r. Benandro
red By: M
Prepa A . Pa l or
Learning Outcomes:

Identify types of tools, equipment, and


paraphernalia
Participate in class
discussion
Classify the types of
appropriate cleaning tools
and equipment based on
their uses
Learning Outcomes:

Identify types of tools, equipment, and

KITCHEN TOOLS
paraphernalia
Participate in class
discussion
Classify the types of
appropriate cleaning tools
and equipment based on
their uses
FRYING
PAN /
SKILLET
A flat pan with flared sides and
no lid typically a 20 to 30 cm (8
to 12 inches) in diameter
SAUCE
PAN
A vessel with vertical sides
about the same height as their
diameter commonly used for
simmering or boiling
SAUTE
PAN
It has a large surface area but
with vertical sides to prevent
food from escaping during
cooking
STOCKPOT
A large pot with sides at least as
tall as their diameter usually
measured in volume (6-36 L)
COLANDE
R
A type of sieve used for
separating liquids and solids.
CUTTING
BOARD
A durable board often made
with wood, plastic or glass on
which the material to be cut is
placed.
LADLE
A type of serving spoon that is
widely used for soup, stew or
other liquid foods.
MEASURIN
G
CUP
A kitchen utensil used primarily
to measure the volume of liquid
or powder-form cooking
ingredients.
CUTLERY
Usually known as silverware or
flatware which refers to any
hand implement used in
preparing and serving food
GRATER
A kitchen utensil used to grate
foods into fine strips or crumbs.
WHISK
A cooking utensil used to blend
ingredients smoothly.
VEGETABL
E
PEELER
Used to scrape vegetables, such
as carrots and potatoes and can
also be used to peel fruits
CAN &
BOTTLE
OPENER
Used to open a food tin,
preferably with a smooth
operation, and comfortable grip
and turning knob
POTATO
MASHER
Used for mashing potatoes or
other soft cooked vegetables
GARLIC
PRESSER
A kitchen tools specifically
designed for crushing garlic
BASTING
BRUSH
A cooking tool designed to assist
cooks with basting, which refers
to adding liquid to food for
flavor and to help keep it moist
FUNNEL
A conical utensil having a small
hole or narrow tube at the apex
used to transfer the flow of a
substance, as into a small-
mouthed container
Chef’s Knife
Used for chopping , slicing,
mincing and performing
mort food cutting tasks
that do not require a high
degree of precision
Serrated Knife
Also known as bread knife.
The serration allows for
easy cutting through the
crust and soft inside of a
loaf without significantly
warping the form
Paring Knife
Used for cutting small
precision details and for
peeling fruits and
vegetables.
Cleaver
A heavy, rectangular blade
designed to cut through
meat and bones in heavy,
hard strokes.
Boning Knife
A flexible, thin and long
knife designed for
removing bones from
meat, especially fish and
poultry
Learning Outcomes:

Identify types of tools, equipment, and

KITCHEN
paraphernalia
Participate in class
discussion
Classify the types of
appropriate cleaning tools
and equipment based on

EQUIPMENT
their uses
HAND
MIXER
A hand-held mixing device
consists of a handle mounted
over a large enclosure
containing the motor, which
drives one or two beaters which
are immersed in the food to be
mixed
MICROWAV
E
OVEN
A kitchen tools specifically
designed for crushing garlic
BLENDER
A kitchen and laboratory
appliance used to mix, puree, or
emulsify food and other
substances
FOOD
PROCESSO
R
An electric kitchen appliance
that utilizes several different
blades and a high-speed motor
to handle several different
common cooking tasks
BURNER
GAS
RANGE w/
OVEN
A kitchen appliance with a
chamber or compartment used
for cooking, baking, heating or
drying
PRESSURE
COOKER
A kitchen equipment that allows
cooks to prepare certain foods
in less time than required by
conventional methods.
Thank You!
REFERENCES: Skills for a Lifetime in TLE 8 by Virginia C.
Esmilla-Sercado

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