Kitchen Tools and Equipment

Look at each picture and guess the name of
each piece of kitchen equipment

1
1. Dry Measuring Cups
2
2. Liquid Measuring Cup
3
3. Measuring Spoons
4
4. Straight Spatula
5
5. Vegetable Peeler
6
6. Grater
7
7. Paring Knife
8
8. Serrated Knife
9
9. Kitchen Shears
10
10. Cutting Board
11
11. Mixing Bowls
12
12. RUBBER SPATULA
13
13. Wooden Spoons
14
14. Wire Whisk
15
SAUCE PAN WITH LID
16
Skillet
17
STOCK POT
18
Pot Holders/Oven Mitts
19
Slotted Spoon
20
Spatula
21
Tongs
22
Colander
23
Electric Mixer
Stand Mixer Hand

Mixer
24
Blender
25
Microwave Oven
26
Pastry Blender
27
Rolling Pin
28
Pie Pan
29
Cake Pans
30
Muffin Tin
31
Loaf Pan
32
Cooling Rack
33
Sifter
34
Cookie Sheet
35
Cookie Cutters
LESSON 1: KITCHEN
TOOLS AND EQUIPMENT
CUTTING TOOLS AND
EQUIPMENT
KITCHEN
SHEARS
- used to snip
herbs and trim
vegetables
POULTRY
SHEARS
- cut through
fowl and fish
bones
PEELER
- remove the outer
surface of fruits and
vegetables
SHREDDER
GRATER
- a four sided metal
tool used to shred and
grate food (cheese
and cabbage)
CUTTING
BOARDS
- used when cutting
and chopping foods
to protect tables and
countertop
SERRATED
BLADE
- has a sawtooth
edge (tomatoes and
bread)
CHEF’S KNIFE
- (French knife) has a
long, smooth blade
for chopping, dicing,
and mincing (fresh
fruits, vegetables,
herbs)
PARING KNIFE
- has a smooth blade
for peeling and
trimming fruits and
vegetables
BREAD KNIFE
- has a long, serrated
blade for cudng
bread
BONDING
KNIFE
- has a thin, smooth
blade to easily cut
and remove bones
from raw meat and
poultry.
UTILITY KNIFE
- used to trim fat from
meat and cut tender
vegetables, cheeses,
and cold cuts
MIXING TOOLS AND
EQUIPMENT
WOODEN
SPOON
- Used for stirring
and mixing
SLOTTED
SPOON
- used to remove
pieces of food
from liquid
WIRE WHISK
- a mixing tool made
of loops of wire
attached to a
handle, to
incorporate air into
food
MEASURING TOOLS
AND EQUIPMENT
DRY MEASURING
CUPS
- Used for
measuring dry
ingredients
LIQUID
MEASURING CUPS
- Used for
measuring liquid
ingredients
MEASURING
SPOONS
- made of metal or
plastic
- -Measure small
amounts of liquid
or dry ingredients
KITCHEN
SCALES
- Used to measure the
weight or mass of an
ingredient, expressed
in pounds, grams, fluid
ounces, or milliliters.
BAKING TOOLS AND
EQUIPMENT
SIFTER
- used to blend dry

ingredients and remove
lumps
PASTRY
BLENDER
- is made of several thin,
curved pieces of metal
attached to a handle
-Used to blend
shortening, butter, and
cheese
PASTRY
BRUSHES
- used to brush butter or
sauce on foods
PASTRY
CLOTH
- keeps the dough from
sticking to the counter
ROLLING PIN
- used when rolling out
dough or pastry
STOCKINETTE
- covers the rolling pin
and prevents the dough
from sticking to the rolling
pin
BENT EDGE
SPATULA
- used to remove cookies
from a baking tray
STRAIGHT EDGE
SPATULA
- used to spread cake
icings/meringues and
level dry ingredients
FLEXIBLE
SPATULA
- used to scrape
bowls/saucepans and
fold ingredients into one
another
OTHER PREPARATION
TOOLS
TONGS
- are helpful for turning
meats and fried foods
KITCHEN
FORKS
- use them when
transferring heavy meats
and poultry
LADLES
- use for dipping and
pouring, serve punches,
soups, sauces, gravies,
and salad dressings
BASTER
- uses suction to collect
juices from meat and
poultry for basting
(covering food with liquid)
COLANDERS
- are perforated bowls
used to drain fruits,
vegetables, and pasta
STRAINERS
- are devices that have holes
punched in it or made of
crossed wires for removing
liquid.
CAN OPENER
- remove tops of cans
CLEANING AND
SANITIZING TOOLS AND
EQUIPMENT
Cleaning is the process of removing
product residue and contaminants such
as dirt, dust, or grease from the
surface.
Sanitizing or sanitation is the process

utilized to reduce viable microbial
contaminants to a safe level.
CLEANING AGENTS
Substances used to remove dirt, including dust,

stains, bad smells and clutter on surfaces. A
chemical compound formulated to remove soil
and dirt. It includes typically an acid or alkaline
detergent.
FOUR CATEGORIES OF CLEANING AGENTS
DETERGENTS Detergents are generally and routinely used to

wash table ware, surfaces, and equipment.
SOLVENT These are also called as degreasers since their main

CLEANERS purpose is to remove grease burned on surfaces
Acid cleaners are periodically used to remove mineral

ACID CLEANERS deposits and other soils on equipment surfaces
ABRASIVE These cleaners are used to remove heavy soil

CLEANERS accumulations which cannot be removed by detergents
METHODS OF APPLYING CLEANING AGENTS
SOAKING In this method, small equipment, equipment parts, and

utensils are immersed in cleaning solutions in a sink
In this method, one can use either fixed or

SPRAY - METHOD portable spray units that use hot water or steam.
CLEAN- IN- This is an automated method of cleaning interior surfaces

that is generally used for permanent welded pipeline
PLACE systems and also for process equipment.
ABRASIVE It is used to remove soil that is firmly attached to a

CLEANING surface through abrasive type powders and pastes
CLEANING PROCEDURES
The following procedures must be executed when removing food

particles from equipment and utensils:
✓ Before the items are placed in a cleaning solution, make sure

to scrape and flush large food particles from equipment and
utensils.
✓ Spray with warm water the equipment and utensils.

CLEANING PROCEDURES
✓ Do not use very hot water or steam so as not to make the cleaning
more difficult.
✓ After cleaning, make sure to thoroughly rinse all equipment surfaces

with hot, potable water to remove the cleaning solution.
✓ This should not be taken for granted as the product or detergent

used for washing can interfere with the germ-killing power of the
sanitizer.
METHODS OF SANITIZING
HEAT SANITIZING
CHEMICAL SANITIZING
HEAT SANITIZING
Heat destroys vegetative bacteria cells by

disrupting some of the protein molecules
in the cells and is very easy to know its
efficiency as it can be measured
HEAT SANITIZING
Irreversible heat-sensitive labels
Maximum registering
CHEMICAL SANITIZING
This method will be done by either immersing an

object in a sanitizing solution or by swabbing,
brushing, or pressure spraying a sanitizing
solution on the surface to be sanitized.
EXAMPLES OF CHEMICAL USED IN CLEANING
This is commonly used as sanitizers in retail food

establishments since it controls a wide range of
CHLORINE microorganisms, nontoxic, non-staining,
economical, and available in the market.
This is chemically related to chlorine and has long

IODINE been used in killing germs in food establishments
QUATERNARY These are ammonia salts that are used as chemical

AMMONIUM sanitizers in the F&B industry.
SANITATION PROCEDURES
The following procedures must be executed when sanitizing kitchen

tools and equipment.
✓ Remove detachable parts, such as blades, plastic or wooden

handles and screens.
✓ Wash dishes, pots, pans and utensils and detached parts in

hot, soapy water. Use a brush, if necessary.
CLEANING PROCEDURES
✓ Rinse in clear water after washing.
✓ Place items in a wire basket or other container and immerse them in a

sanitizing solution. The sanitizing solution is prepared by mixing 1
tablespoon unscented chlorine bleach in 1 gallon of warm water.
✓ Air-dry dishes in a clean and sanitized dish rack.
✓ Remember to wash cupboards and other surfaces with soapy water, then
rinse and wipe surfaces with a disinfecting solution before storing food,
dishes and cooking utensils in them.
STORING CLEANED
KITCHEN TOOLS AND
EQUIPMENT
STEPS FOR ORGANIZING KITCHEN CABINETS
✓ Pretend it has a glass door on it and everyone is going to see what's

inside from now on.
✓ Take a look at the photos below for inspiration.
✓ Remove EVERYTHING and scrub the shelves with some soapy water.
✓ If your a contact-paper type of person, rip out the old and replace it with
new. There are some really cute ones out there lately; I've seen them at
Target (please share in the comments section if you have another good
source).
✓ Take anything you don't use anymore.
✓ Think about what you reach for the most often and make sure it gets a
position that's easy to reach.
✓ Arrange everything in a composition that makes you happy. You're on

your way.
✓ Perhaps take a cabinet full of glasses and line them up by color. Make
sure all of the fronts are facing out and straight, Jeff Lewis-style.
✓ Take a step back after one shelf is done.
✓ Make someone else come look at what you've done.

STORAGE OF CLEANED AND SANITIZED KITCHEN
UTENSILS
UTENSILS
✓ They should be stored in a clean dry place adequately protected against

vermin and other sources of contamination
✓ Cups, bowls, and glasses shall be inverted for storage.
✓ When not stored in closed cupboards or lockers, utensils and containers

shall be covered or inverted whenever practicable. Utensils shall be
stored on the bottom shelves of open cabinets below the working top
level.
UTENSILS
✓ Racks, trays and shelves shall be made of materials that are imperious,
corrosive resistant, non-toxic, smooth, durable and resistant to chipping.
✓ Drawers shall be made of the same materials and kept clean. Full-lined
drawers are not acceptable, but the use of clean and removable towels
for lining drawers is acceptable

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Kitchen Tools and Equipment

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Look at each picture and guess the name of

each piece of kitchen equipment

Stand Mixer Hand

- used to blend dry

Sanitizing or sanitation is the process

Substances used to remove dirt, including dust,

DETERGENTS Detergents are generally and routinely used to

SOLVENT These are also called as degreasers since their main

Acid cleaners are periodically used to remove mineral

ABRASIVE These cleaners are used to remove heavy soil

SOAKING In this method, small equipment, equipment parts, and

In this method, one can use either fixed or

CLEAN- IN- This is an automated method of cleaning interior surfaces

ABRASIVE It is used to remove soil that is firmly attached to a

The following procedures must be executed when removing food

✓ Before the items are placed in a cleaning solution, make sure

✓ Spray with warm water the equipment and utensils.

✓ After cleaning, make sure to thoroughly rinse all equipment surfaces

✓ This should not be taken for granted as the product or detergent

Heat destroys vegetative bacteria cells by

Irreversible heat-sensitive labels

This method will be done by either immersing an

This is commonly used as sanitizers in retail food

This is chemically related to chlorine and has long

QUATERNARY These are ammonia salts that are used as chemical

The following procedures must be executed when sanitizing kitchen

✓ Remove detachable parts, such as blades, plastic or wooden

✓ Wash dishes, pots, pans and utensils and detached parts in

✓ Rinse in clear water after washing.

✓ Place items in a wire basket or other container and immerse them in a

✓ Air-dry dishes in a clean and sanitized dish rack.

✓ Pretend it has a glass door on it and everyone is going to see what's

✓ Take a look at the photos below for inspiration.

✓ Take anything you don't use anymore.

✓ Arrange everything in a composition that makes you happy. You're on

✓ Take a step back after one shelf is done.

✓ Make someone else come look at what you've done.

✓ They should be stored in a clean dry place adequately protected against

✓ Cups, bowls, and glasses shall be inverted for storage.

✓ When not stored in closed cupboards or lockers, utensils and containers

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