Food Preparation

Tools and Equipment

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Vocabulary
 Food Safety - refers to proper handling,
preparing and storing foods in a way that will
best reduce the risk of individuals becoming
sick from foodborne illnesses.
 Food Sanitation – refers to hygienic practice
applied in the kitchen to ensure safe and clean
food preparation, processing, production,
packaging and storage.
 Kitchen -a room especially set apart and
containing the necessary utensils for cooking
food.
 Kitchen Equipment- refer to the larger items
in the kitchen that handle the bulk of the
preparation and cooking processes. Ex.
Stoves, chillers, freezers, microwaves,
blenders, etc.
 Kitchen Tools – is a kitchen device or
implements, hand held and used to
perform a particular function.
 Proper Maintenance – correct use,
washing, cleaning, drying, and storage
of food preparation and food service
tools, utensils, and equipment for
prolonged use and durability.
Food Preparation
Tools and Equipment
A. Cooking
Materials and
Utensils
Aluminum material
cooking utensils is the
best for all-around use. It
the most popular,
lightweight, attractive,
and less expensive. It is
available in sheet or cast
aluminum.
Stainless Steel is
the most popular
material used for
tools and equipment
but is more
expensive.
Glass is good for
baking but
impractical for top or
cooking. Great care
is needed to ensure
a long shelf life.
Cast Iron is sturdy
but must be kept
oiled to avoid
rusting. Salad oil
without salt or
shortening can be
rubbed inside and
out and dried.
Ceramic and heat-
proof glass are used
especially for baking
dishes, casseroles,
and measuring cups.
Glass and ceramic
conduct the heat
slowly and evenly.
A double boiler is used
when the temperature
must be kept below
boiling point, such as for
egg sauces and
puddings, and to keep
food warm without
overcooking.
Teflon is a special
coating applied
inside aluminum or
steel pots and
pans. It prevents
food from sticking
to the pan.
B. Kitchen
Tools
A baster is handy
for returning some
of the meat or
poultry juices from
the pan to the
food
Can, bottle, or
cartoon opener
used to open a food
tin, preferably with a
smooth operation
and comfortable
grip and turning
knob.
Colanders, also
called vegetable
filters, are essential
for various tasks,
from cleaning
vegetables to
straining pasta or tin
contents
Dredgers are used
to shake and
sprinkle flour, salt,
and pepper on
meat, poultry, and
fish.
Emery
boards/sharpening
steel is used to
sharpen long knives
Funnels made of
various sizes of
stainless steel,
aluminum, or plastic,
used to fill jars.
Cutting Board is a
wooden or plastic
board where meats
and vegetables can
be cut.
Graters are used to
grate, shred, slice,
and separate
foods such as carrots,
cabbage, and cheese.
Handy Poultry and
roasting tools make
it easier to
lift a hot roasted
turkey from the
roaster to the serving
platter without falling
apart
Kitchen shears are
practical for opening
food packages,
cutting tape or
string, or removing
labels or tags from
items
A pasta spoon or
server transfers a
little or a lot of pasta
to a waiting plate
without mess.
A potato masher is
used for mashing
cooked potatoes,
turnips, carrots, or
other soft-cooked
vegetables.
Rotary eggbeater
used for beating
small quantities of
eggs or batter. The
beaters should be
made of stainless
steel
Scraper a rubber or
silicone tool to blend
or scrape the food
from the bowl, metal,
silicone, or plastic egg
turners or flippers
Seafood
serving tools
make cleaning
seafood and
removing the
shell much more
accessible.
Spatula is used to
level off ingredients
when measuring and
to spread frostings and
sandwich fillings.
Two-tine fork used to
hold meats while
slicing and to turn solid
pieces of meat while
browning or cooking.
Wooden spoons are
used for creaming,
stirring, and mixing. They
should be made of
hardwood.
Food Preparation
Tools and Equipment
Activity: “Tool Identification”

Direction: Various kitchen tools or

images will be shown. Each tool must
be identified and explain its use in food
preparation.
Food Preparation
Tools and Equipment
Seatwork no.11
Direction: Read each question carefully and
choose the correct answer. Write the letter of
your answer on your notebook.
1. Which of the following materials is
commonly used for all-around kitchen tools
due to its lightweight and low cost?
a)Aluminum
b)Cast Iron
c)Glass
d)Stainless Steel
2. What is the primary function of a double
boiler in cooking?
a)To blend food ingredients
b)To cook food quickly at boiling point
c)To keep food warm without overcooking
d)To fry food at high temperatures
3. What does food safety refer to?
a)Proper storage of food at room temperature
b)Using utensils that prevent food from
spoiling
c)Ensuring food is cooked to high
temperatures only
d)Proper handling, preparation, and storing of
food to avoid foodborne illness
4. Which of the following kitchen tools is
used to shred, slice, or grate foods like
carrots or cheese?
a)Can Opener
b)Colander
c)Cutting Board
d)Grater
5. What is the benefit of using Teflon-
coated cookware?
a)It increases cooking time
b)It improves the flavor of the food
c)It prevents food from sticking to the pan
d)It adds a non-stick layer without heat
resistance
Food Preparation
Tools and Equipment
C. Measuring
Measuring spoons
are used to measure
small quantities of
dry and liquid
ingredients.
Measuring cups
and spoons for dry
ingredients used to
measure solids and
dry ingredients,
such as flour, fat,
and sugar.
Measuring cups for
liquid ingredients
are commonly
made of
transparent, heat-
proof glass so that
liquid can be seen
Portion scales are
used to weigh
serving portions
from one ounce to
one pound
Household Scales are
used to weigh large
quantities of
ingredients in kilos,
commonly in rice, flour,
sugar, legumes or
vegetables, and meat
up to 25 pounds.
Temperature scales are
used to measure heat
intensity. Different
thermometers are used
for various purposes in
food preparation – for
meat, candy, or deep-fat
frying.
Scoops or dippers are
used to measure
servings of soft foods,
such as fillings, ice
cream, and mashed
potatoes.
D. Cutting
Tools
Butcher knife – is 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 blades with a
saber or flat grind.
 French knife – is
used to chop, dice,
or mince food.
Heavy knives have
a saber or flat grind.
Roast beef slicer –
is used to slice
roasts, ham, and
thick, solid cuts of
meats
 Kitchen knives, often
referred to as cook's or
chef's tools, are a must for
all kitchen tasks, from
peeling an onion and slicing
carrots to carving a roast or
turkey.
Citrus Knife - is used to
section citrus fruits. The
blade has two-sided,
serrated edge.
Paring knife – is used to
core, peel, and section
fruits and vegetables.
Blades are short and
concave with hollow
ground.
A vegetable peeler is
used to scrape
vegetables, such as
carrots and potatoes, and
to peel fruits
E.
Equipment
Refrigerators/freezers
–A refrigerator or freezer
is an insulated box
equipped with a
refrigeration unit and
controls to maintain the
proper inside
temperature for food
storage.
Oven - a chamber or
compartment used
for cooking, baking,
heating, or drying.
Microwave ovens have
significantly 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
Auxiliary equipment like
griddles, tilting skillets,
broilers/grills, steamers, coffee
makers, deep-fat fryers, cutting
equipment (meat slicer, food
choppers, grinders), and pans
are utilized most commonly in
big food establishments, some
with specialized uses and some
are optional.
 Blenders are used to
chop, blend, mix, whip,
puree, grate, and liquefy
all kinds of food
Food Processor - To
puree’ cooked food,
chopped nuts, and
emulsify sauces.
Activity: “Tool Identification”

Direction: Various kitchen tools or

images will be shown. Each tool must
be identified and explain its use in food
preparation.
Seatwork no.12
Direction: Read each question carefully and choose
the correct answer. Write the letter of your answer on
your notebook.
1. Which of the following tools is used to measure
small quantities of dry and liquid ingredients?
a)Measuring cups
b)Measuring spoons
c)Scoops or dippers
d)Temperature scales
2. Which tool is designed to core,
peel, and section fruits and
vegetables?
a)Paring knife
b)Butcher knife
c)French knife
d)Citrus knife
3. Why are temperature scales used in the
kitchen?
a)To weigh large quantities of ingredients
b)To chop, blend, and mix food
c)To measure serving portions
d)To measure heat intensity
4. Which of the following is NOT
classified as cutting equipment?
a)Butcher
b)French
c)Grater
d)Paring
5. Why is it important to use kitchen tools and
equipment following industry standards?
a)To minimize effort
b)To reduce cooking time
c)To improve the appearance of tools
d)To ensure food safety and efficiency
Food Service
Tools and
Equipment
Food Service
Tools and
Equipment
Holloware – is used to
hold foods and with
hollow space. It is a
hollow container made
from silver metal
material tableware.
 Flatware refers to table
utensils made from silver,
acrylic, plastic, and
stainless steel used to
hold, serve, and eat foods,
such as spoons, forks,
knives, and plates
designed flat to be placed
on the table.
  Glassware is an
object made of glass
used for drinking
liquids or beverages.
 Crockery or Chinaware –
often refers to tableware
made from a ceramic
material usually made in
China. These are the
plates (dinner plate,
breakfast plate, salad
plate, bread plate), cups,
saucers, and dishes used
during meals.
 Cutlery refers to
hand-held table
implements used by
guests for cutting
and eating food. It
includes spoons,
forks, knives, and
tongs.
 “Match Me”
Direction: Display pictures of various food service tools
and equipment on manila paper, categorizing them
under headings like Holloware, Flatware, Glassware,
Crockery, and Cutlery. Learners will take turns identifying
the tools or equipment in each category and explaining
their functions.
Seatwork no.13
Direction: Read each question carefully and
choose the correct answer. Write the letter of your
answer on your notebook.
1. What is the primary function of holloware in food
service?
a) To cut food
b) To hold liquids only
c) To store dry ingredients
d) To serve foods in metal containers
2. Which of the following is an example
of flatware?
a) Coffee pot
b) Soup spoon
c) Dinner plate
d) Glass tumbler
3. What material is commonly used
to make crockery or chinaware?
a) Ceramic
b) Plastic
c) Stainless Steel
d) Wood
4. Why is it important to maintain cleanliness of
food service tools and equipment?
a) To save money
b) To keep tools clean and safe
c) To serve food more quickly and efficiently
d) To ensure the dining experience looks elegant
and fancy
5. What is cutlery used for?
a) Eating food
b) Cutting and eating food
c) Slicing food during preparation and eating
meals
d) Serving food and beverages during dining
occasions
 Proper
Maintenance of
Kitchen or Food
Preparation Tools,
Utensils and
Equipment
 Proper
Maintenance of
Kitchen or Food
Preparation Tools,
Utensils and
Equipment
Cleaning - Cleaning and sanitizing
procedures must be a part of the
standard operating procedures that
comprise your food safety program.
Improperly cleaned and sanitized
surfaces allow harmful
microorganisms to be transferred
from one food to another.
1. Cleaning removes food
and other soil types from a
surface, such as a dish,
glass, or cutting board.
Cleaning is done with a
cleaning agent that
eliminates food, soil, or
other substances.
Categories of Cleaning Agents:
A. Detergents – Routinely wash
tableware, surfaces, and
equipment. Detergents can
penetrate soil quickly and soften
it.
B. Solvent cleaners –
Use periodically on
surfaces where grease
has burned. Solvent
cleaners are often called
degreasers
 C. Acid cleaners – Use
periodically on mineral
deposits and other soils that
detergents cannot remove.
These cleaners often remove
scale in washing machines
and steam tables.
D. Abrasive cleaners – Use
these cleaners to remove
heavy accumulations of soil
that are difficult to remove with
detergents. Some abrasive
cleaners also disinfect. If not
properly cleaned food that
comes into contact with these
surfaces could become
contaminated.
Sanitizing Methods

Sanitizing is done using

heat, radiation, or
chemicals. Heat and
chemicals are commonly
used to sanitize a
restaurant; radiation is rarely
used
Heat - There are three
methods of using heat to
sanitize surfaces –
steam, hot water, and hot
air. Hot water is the most
common method used in
restaurants.
Chemicals - Approved
chemical sanitizers are
chlorine, iodine, and
quaternary ammonium.
Different factors influence
the effectiveness of
chemical sanitizers.
The three factors that
must be considered
are:
Concentration -- Too
little sanitizer will result
in an inadequate
reduction of harmful
microorganisms. Too
much can be toxic.
Temperature –
Generally, chemical
sanitizers work best
in water that is
between 55°F (13°C)
and 120°F (49°C).
Contact time -- For the
sanitizer to kill harmful
microorganisms, the cleaned
item must be in contact with
the sanitizer (either heat or
approved chemical) for the
recommended length.
 Proper
Maintenance of
Kitchen or Food
Preparation Tools,
Utensils and
Equipment
Group Activity: “Simulation”
Direction: Act out how to properly
maintain kitchen tools, utensils, and
equipment. They will be assigned
specific tools and equipment to
demonstrate cleaning, sanitizing, and
storing techniques.
Seatwork no.13
Direction: Read each question carefully and
choose the correct answer. Write the letter of
your answer on your notebook.
1. What is cleaning?
a) Removing soil
b) Eliminating food and substances
c) The process of washing and sanitizing
surfaces
d) Cleaning surfaces to prevent contamination
2. What is the most common method of
using heat to sanitize surfaces in a
kitchen?
a) Steam
b) Hot air
c) Hot water
d) Steam and hot water together
3. What is the main purpose of using
detergents?
a) To remove grease
b) To wash surfaces and equipment
c) To soften and penetrate soil quickly
d) To remove mineral deposits and
other tough soil
4. What should be considered when
using chemical sanitizers?
a) The correct amount of cleaner
b) Temperature and contact time
c) The type of food being cleaned
d) The cleaning method used
5. What happens if the concentration of sanitizer
is too low during the cleaning process?
a) The surface will become too sticky.
b) Harmful microorganisms may not be
adequately killed.
c) The sanitizer will cause discoloration of the
equipment.
d) The equipment will be over-sanitized and
damaged.
 Proper
Maintenance of
Kitchen or Food
Preparation Tools,
Utensils and
Equipment
A.The Cleaning and Sanitizing
utensils
There are three steps needed to clean and
sanitize utensils effectively.
1.Cutting boards, bowls, and knives must be
thoroughly washed in warm, soapy water. After
washing, the utensils should look clean, with
no food or anything else visible.
A.The Cleaning and Sanitizing
utensils
2. A dishwasher sanitizes effectively if it has
a hot wash and drying cycle. If you do not
have a dishwasher, you must sanitize in a
sink using a chemical sanitizer or boiling
water.
A.The Cleaning and Sanitizing
utensils
3.If you are washing up at an event being
held outdoors, ensure you have access to
plenty of hot water. If hot water is not
available, disposable eating and drinking
utensils should be used.
B. Cleaning Kitchen Premises
Cleaning your kitchen regularly is vital to
keep it looking its best and remove all the
germs and bacteria that accumulate
periodically in the kitchen area.
C. Storing of Washed Utensils
1.They should be stored in a clean, dry
place that is adequately protected
against vermin and other sources of
contamination
2.Cups, bowls, and glasses must be
inverted for storage.
C. Storing of Washed Utensils
3. When not stored in closed cupboards or lockers,
utensils and containers must be covered or
inverted whenever possible. Utensils must be held
on the bottom shelves of open cabinets below the
working top level.
4. Racks, trays, and shelves must be made of
imperious, corrosive-resistant materials, non-toxic,
smooth, durable, and resistant to chipping.
C. Storing of Washed Utensils

5. Drawers must be made of the same

materials and kept clean. Full-lined
drawers are not acceptable, but using
clean and removable towels for lining
drawers is acceptable
10 steps for organizing
kitchen cabinets
One easy and satisfying place to start is kitchen
cabinets.
1.Pretend it has a glass door, and everyone will
see what's inside from now on.
2.Take a look at the photos above for inspiration.
3.Remove EVERYTHING and scrub the shelves
with some soapy water.
4. If you are a contact paper type, rip out the
old one and replace it with a new one.
5. Take anything you don't use anymore.
6. Think about what you reach most often
and ensure it is placed in a position that's
easy to get.
7. Arrange everything in places that
make you happy.
8. Perhaps take a cabinet full of glasses
and line them up by color. Make sure all
fronts are facing out and straight, Jeff
Lewis-style.
9. Take a step back after one
shelf is done.
10. Make someone else look at
what you've done
 Proper
Maintenance of
Kitchen or Food
Preparation Tools,
Utensils and
Equipment
Group Activity:
Direction: Divide the class into 5 groups and show them a
printed pictures of kitchen tools, utensils, and equipment in
different scenarios, such as dirty, broken, misplaced, or
clean. Each group will analyze their assigned scenario and
demonstrate how to properly clean, sanitize, store, or
maintain the item depicted.
Seatwork no.14
Direction: Read each question carefully and
choose the correct answer. Write the letter of
your answer on your notebook.
1. What is the first step in cleaning utensils?
a) Wipe them with a dry cloth.
b) Wash with warm, soapy water.
c) Store in a cupboard immediately.
d) Sanitize with a chemical solution.
2. Why should utensils be inverted
during storage?
a) To save space in the cabinet.
b) To make them easier to grab.
c) To keep them stylishly arranged.
d) To keep them dry and avoid
contamination.
3. What is the best way to sanitize
utensils without a dishwasher?
a) Rinse them under running water.
b) Use a clean towel to wipe them.
c) Use boiling water or chemical
sanitizers.
d) Store them in a dry place
immediately.
4. Why is proper maintenance of kitchen
tools important?
a) To ensure durability and food safety.
b) To save time during food preparation.
c) To reduce the number of tools
needed.
d) To enhance the aesthetic of the
kitchen.
5. What should you do with old
contact paper in cabinets?
a) Replace it with a new one.
b) Keep it for future use.
c) Cover it with tape.
d) Leave it as it is.