KITCHEN TOOLS & EQUIPMENT

Different Knives
CHEF’S KNIFE
-is an all-purpose knife used for
chopping, slicing and mincing

PARING KNIFE
-is used for peeling and paring fruits and
vegetables
TOURNE KNIFE
-is used for fruits and vegetables; similar
to paring knife.

BONING/FILLETING KNIFE
-is used to separate meat from bone;
use to fish fillet
CLEAVER
-is somewhat heavy and has rectangular
shape

MEAT SLICER
-used to slice roasted meats, ham, and
thick solid cuts of meat
BREAD KNIFE
-used to slice or divide breads and
pastries
Different Measuring Tools
MASS SCALES
-used to measure the mass of an
ingredient; can be operated manually or
digitally
INSTANT-READ THERMOMETER
-used to measure the temperature of
food to know if it has been cooked
properly or being stored at the right
temperature

MEASURING CUPS
-used to measure wet and dry
ingredients
MEASURING SPOONS
-used to hold specific amounts of dry
and wet ingredients; varying in sizes
from dash to 1 tablespoon to 15ml

Strainers
STRAINER
-used to separate liquid from solid
ingredients, sift fine grains, removes
lumps, and rinse food
COLANDER
-a bowl-shaped strainer with holes, used
to drain food such as pasta
DRUM SIEVE OR TAMIS
-shaped like a snare drum, with low-
walled cylindrical frame, made of metal
or wood that supports a disc of fine
metal, nylon or cheesecloth mesh
CHEESECLOTH
-loosely woven gauze-like cotton cloth
used primarily in cheese making. It is
used as strainer cloth

CHINOIS(SHIN-WAHS)
-conical sieve with an extremely fine
mesh. It is usually used to strain custard,
purees, soups, and sauces, making them
very smooth; also used for sifting
powdered sugar
FOOD MILL
-used to grind, puree, and sieve soft
food

Cookwares
STOCKPOT
-is a cylindrical, deep, heavy-bottomed,
straight-sided pot for preparing,
cooking, and storing stocks, soups and
stews SAUCEPAN
-it is a medium-deep pot with a flat
bottom, commonly used to make sauces
and gravies
CASSEROLE
-it’s an oval, four-sided or round dish or
pan made of stainless steel, ceramic, or
glass where food may be cooked and
served

ROASTING PAN
-it is a large rectangular pan, often with
a lid and meat rack. It’s used to roast
meat ang fish
NONSTICK PAN
-is coated with materials that prevent
food from sticking to the surface while
cooking or frying

BAKING SHEET
-is a rectangular shape shallow metal
pan used to bake bread and pastries.

CAKE PAN
-is a metal or glass(heat-proof) pan
usually of different sizes, shapes, and
designs used to bake cakes.

CAST-IRON SKILLET
-is a heavy, thick-bottomed frying pan
used when steady and even heat is
needed in cooking.
WOK OR CARAJAY
-is often for stir-frying, steaming, pan
frying, deep frying, poaching, boiling,
braising, searing, making soup, smoking
and roasting nuts.
Cooking Utensils that every Kitchen
Needs
BASTER
-is used to moisten the surface of meat
with pan drippings, sauces, or butter
BOTTLE OR CAN OPENER
-used to open a food tin, preferable with
a smooth operation, and comfortably
grip and turning knob

CUTTING OR CHOPPING BOARD

-is a durable board on which food may
be cut and chopped

DREDGER/SHAKER
-is a container with holes that is used to
hold flour, herbs, salt, pepper and other
same ingredients that are sprinkled on
foods that are being prepared
EMERY BOARDS AND SHARPENER STEEL
-used to sharpen knives
FLIPPER
-is used to flip or turn and lift pancakes,
fillets, patties, and other kinds of food
while frying and grilling

FUNNELS
-is used to pour without spillage liquid
or small-grained ingredients into
containers with small openings
GARLIC PRESS
-used to crash garlic gloves efficiently by
forcing them through a grid of small
GRATER
holes
-used to grate, shred, and slice food
such as carrots, cabbage, and cheese.

HANDY POULTRY AND ROASTING

TOOLS
-make easier it easier to lift a hot
roasted poultry from the roaster to the
serving platter, without it falling apart
KITCHEN SHEARS
-used for cutting, snipping, and cracking
nuts

PASTA SPOON OR SERVER

-used to transfer a little of much cooked
pasta to a plate/container without a
mess
POTATO MASHER
-used for mashing cooked potatoes,
turnips, carrots or other soft cooked
vegetables

PEELER
-used to peel off or remove skin of fruits
and vegetables

SCRAPER
-used to blend or scrape food from the
bowl to pan
SPATULA
-a board, flat, flexible scraper with
unsharpened edges used for spreading
and smoothing icing on cakes, mixing
ingredients, lifting and flipping and
scraping bowls
TONGS
-used to lift, turn, and transfer food

TWO-TINE FORK
-used to hold meat while slicing, and to
turn solid pieces of meat while browning
WHISK OR WIRE WHIP
-consists of loops of stainless-steel wire
fastened to a handle, used to beat, fold,
blend, and whip ingredients.

KITCHEN EQUIPMENT
REFRIGIRATOR
-used to keep food fresh, prevent from
spoilage, and inhibit the growth of
bacteria
OVEN
-a thermally insulated chamber used for
baking and cooking. It can be electric
oven, gas oven, or a microwave oven

STOVE
-stoves rely on the application of direct
heat for the cooking process

RANGE
-refers to the combination of stovetop
and oven into one kitchen equipment
STEAMER
-generally used for steaming food like
siopao, siomai and fish

TURBO BROILER
-used for broiling and roasting

BLENDER
-used to grate, grind, stir, blend, mix,
whip puree and liquefy different kinds of
foods

MIXER
-used for beating, folding, and whipping
ingredients
DIFFERENT COOKING METHOD
STEW
-A stew is a combination of solid food
ingredients that have been cooked in
liquid and served in the resultant gravy.
Ingredients can include any combination
of vegetables and may include meat,
especially tougher meats suitable for
slow-cooking, such as beef, pork,
venison, rabbit, lamb, poultry, sausages,
and seafood.
STEAMING
-Steaming is a method of cooking using
steam. This is often done with a food
steamer, a kitchen appliance made
specifically to cook food with steam, but
food can also be steamed in a wok. In
the American southwest, steam pits
used for cooking have been found dating
back about 5,000 years.
POACHING
-Poaching is a cooking technique that
involves heating food submerged in a
liquid, such as water, milk, stock or
wine. Poaching is differentiated from the
other "moist heat" cooking methods,
such as simmering and boiling, in that it
uses a relatively lower temperature.
SAUTEING
-Sautéing or sauteing is a method of
cooking that uses a relatively small
amount of oil or fat in a shallow pan
over relatively high heat. Various sauté
methods exist.
BRAISING
-Braising is a combination-cooking
method that uses both wet and dry
heats: typically, the food is first browned
at a high temperature, then simmered in
a covered pot in cooking liquid. It is
similar to stewing, but braising is done
with less liquid and usually used for
larger cuts of meat.
ROASTING
-Roasting is a cooking method that uses
dry heat where hot air covers the food,
cooking it evenly on all sides with
temperatures of at least 150 °C from an
open flame, oven, or other heat source.
Roasting can enhance the flavor through
caramelization and Maillard browning
on the surface of the food.
DEEP FRYING
Deep frying is a cooking method in
which food is submerged in hot fat,
traditionally lard but today most
commonly oil, as opposed to the shallow
oil used in conventional frying done in a
frying pan. Normally, a deep fryer or
chip pan is used for this; industrially, a
pressure fryer or vacuum fryer may be
used.
GRILLING
-Grilling is a form of cooking that
involves heat applied to the surface of
food, commonly from above, below or
from the side. Grilling usually involves a
significant amount of direct, radiant
heat, and tends to be used for cooking
meat and vegetables quickly.
BOILING
-Boiling is the rapid phase transition
from liquid to gas or vapor; the reverse
of boiling is condensation. Boiling occurs
when a liquid is heated to its boiling
point, so that the vapour pressure of the
liquid is equal to the pressure exerted
on the liquid by the surrounding
atmosphere.
FRYING
-Frying is the cooking of food in oil or
another fat. Similar to sautéing, pan-
fried foods are generally turned over
once or twice during cooking to make
sure that the food is well-made, using
tongs or a spatula, while sautéed foods
are cooked by "tossing in the pan". A
large variety of foods may be fried.
BAKING
-Baking is a method of preparing food
that uses dry heat, typically in an oven,
but can also be done in hot ashes, or on
hot stones. The most common baked
item is bread, but many other types of
foods can be baked. Heat is gradually
transferred "from the surface of cakes,
cookies, and pieces of bread to their
center.
SIMMERING
-Simmering is a food preparation
technique by which foods are cooked in
hot liquids kept just below the boiling
point of water and above poaching
temperature. To create a steady
simmer, a liquid is brought to a boil,
then its heat source is reduced to a
lower, constant intensity.
BLANCHING
-Blanching is a cooking process in which
a food, usually a vegetable or fruit, is
scalded in boiling water, removed after a
brief, timed interval, and finally plunged
into iced water or placed under cold
running water to halt the cooking
process. Blanching foods helps reduce
quality loss over time.
PAN FRYING
-Pan frying or pan-frying is a form of
frying food characterized by the use of
minimal cooking oil or fat, typically using
just enough to lubricate the pan. In the
case of a greasy food such as bacon, no
oil or fats may need to be added.
STIR FRYING
-Stir frying is a cooking technique in
which ingredients are fried in a small
amount of very hot oil while being
stirred or tossed in a wok. The technique
originated in China and in recent
centuries has spread into other parts of
Asia and the West. It is similar to
sautéing in Western cooking technique.
BARBEQUE
-Barbecue or barbeque is a term used
with significant regional and national
variations to describe various cooking
methods that employ live fire and
smoke to cook the food.
SEARING
-Searing, or pan searing is a technique
used in grilling, baking, braising,
roasting, sautéing, and the like, in which
the surface of the food is cooked at high
temperature until a browned crust
forms.
PRESSURE COOKING
-Pressure cooking is the process of
cooking food under high pressure steam
and water or a water-based cooking
liquid, in a sealed vessel known as a
pressure cooker. High pressure limits
boiling and creates higher cooking
temperatures which cook food far more
quickly.

SOUS VIDE
-Sous vide, also known as low-
temperature, long-time cooking, is a
method of cooking invented by the
French chef Georges Pralus in 1974, in
which food is placed in a plastic pouch
or a glass jar and cooked in a water bath
for longer than usual cooking times at a
precisely regulated temperature.

CLEANING TOOLS
Scrub brushes
-Get yourself at least one great cleaning
brush. A plastic one with strong bristles
and a handle with a rubber grip is
enough to tackle most messes, including
scrubbing a bathtub or sink. Consider
buying a brush set that comes with
multiple brush heads so you can tackle
different spaces, like corners and even
your shower head.
Toilet brush
-Make sure to buy a dedicated toilet
brush because, well, you don’t want to
use that brush anywhere but the toilet
bowl. One that comes with a stand is
especially convenient, as you can store it
next to or behind the toilet. Some
brushes even come with a cleaning
solution compartment in the handle for
an all-in-one cleaning experience.
Sponges
-For doing dishes, look for sponges that
have a soft side for delicate dishes and a
rough side to blitz stuck-on food. Use
non-metal, non-abrasive sponges to
clean cast iron cookware, if you have it.
Purchase heavy-duty sponges made of
tough material for floor cleaning, ovens,
and other surfaces that need a thorough
scrubbing. Make sure to store your
sponges separately, so that you aren’t
cleaning your dishes with the same
sponge you use on the floor

Vacuum
-Your vacuum is your secret weapon to
tidy up quickly and keep dust at bay.
When choosing one, think about your
space and needs. If you’re short on
storage space, consider a cordless stick
vacuum that can be hung up behind a
door. If you’re in a tiny space, there are
small handheld vacuums that are great
for sucking up spills.
Spray bottle
-When you’re trying to evenly distribute
cleaning solutions, a regular water bottle
won’t do the trick. Invest in a few glass
spray bottles and you’ll always have an
easy way to kick off a cleaning spree.
Get a roll of painter’s tape and a sharpie
to make quick, easy-to-remove labels for
your bottles so that you and your
roommates always know which cleaning
solution they are reaching for.
Microfiber cleaning cloths
-Microfiber cloths are gentle on surfaces
and ideal for picking up dust. They’re
perfect for tidying up flatscreens or
furniture, and they don’t leave streaks
on mirrors or stainless steel. You can
even buy them in the form of a glove to
clean tricky spaces like baseboards.

Broom and dustpan

-A broom and dustpan are essential for
cleaning up spills, such as a knocked-
over box of cereal on the kitchen floor,
or sweeping up clippings on your patio.
They’re also great for doing a little pre-
cleaning before you vacuum. Optional
for a pan with a rubber lip, which will
grip the floor and allow you to neatly
sweep all of the dust and debris into the
pan.
Mop
-A mop is your go-to tool for cleaning
hard floor surfaces like tile, wood, or
laminate and making them shine. You
can buy one that has a handle you can
fill with cleaning fluid, or a simple stick
mop with a sponge head. Another
option is a steam mop which uses hot
water, and sometimes cleaning fluid, to
clean floors. They also often have
washable, reusable cleaning pads that
you never have to wring out like a
traditional mop head.
Bucket
-If you do opt for that simple mop,
you’re also going to need a bucket to
hold your water and cleaning fluid.
Buckets are also great for rinsing out
sponges or rags, for soaking items, and
for storing cleaning products when not
in use.

Cleaning solutions
-A trip to the cleaning products aisle can
be a bit daunting because there are so
many choices. Make it easy on yourself
by opting for a multi-purpose cleaner
that is safe for multiple surfaces, or
make a DIY solution—like a simple mix
of vinegar and water—so you’ll always
have something on hand to tidy up the
kitchen counter or the floor. Note that
store-bought multi-purpose cleaners
may not be suitable for tasks like
cleaning stainless steel, so make sure to
check the label before you spray on
different materials.

Gloves
-Cleaning fluids, hot water, and soap
scums can be tough on your hands, so
take care to protect them. Invest in a
pair of sturdy rubber gloves that will
help you tackle messier home cleaning
tasks with confidence. Look for a set
with a textured surface, so you can get a
good grip on your brushes and other
tools.