Kitchen Tools and

Equipment
 s
Is an instrument
used or work by
hand.
 Equipment
Is an implements (as machinery
or tools) used in an operation or
activity.
Classification
 According to use:
• Food Preparation before cooking
• Surface or Top cooking
• Baking
• Food Preservation
 Food Preparation before
cooking

• Weighing and Measuring Utensils

• Cutlery and Aid for Chopping,
Paring, Slicing, Pounding, etc
• Mixing, Blending, Straining, and
Rolling
 Weighing and
Measuring
Utensils
 • is a kitchen utensil
Measuring cup used primarily to
measure the
volume of liquid or
powder-form
cooking ingredients
such as water,
milk, juice, flour,
and sugar,
especially for
volumes from
about 50 ml
(2 fl oz) upwards.
Measuring Quart
• Quart is a unit of
liquid measure of
capacity, equal to
one fourth of a
gallon, or 57.749
cubic inches (0.946
liter) in the U.S. and
69.355 cubic inches
(1.136 liters) in
Great Britain.
Measuring Spoon
• is a spoon used to
measure an amount of
a substance, either
liquid or dry, when
cooking. Measuring
spoons may be made
of plastic, metal, and
other materials. They
are available in many
sizes, including
Teaspoon and
Tablespoon.
Dietetic Scales
• Is a instrument
used in getting the
weight of the
ingredients.
• also known as
weighing scale.
Thermometer
• is a device that measures temperature or
temperature gradient using a variety of
different principles; it comes from the
Greek roots thermo, heat, and meter, to
measure. A thermometer has two
important elements: the temperature
sensor (e.g. the bulb on a mercury
thermometer) in which some physical
change occurs with temperature, plus
some means of converting this physical
change into a value (e.g. the scale on a
mercury thermometer). Industrial
thermometers commonly use electronic
means to provide a digital display or input
to a compute.
Timers
• is a specialized type of
clock. A timer can be
used to control the
sequence of an event
or process. Whereas a
stopwatch counts
upwards from zero for
measuring elapsed
time, a timer counts
down from a specified
time interval, like an
hourglass.
 Cutlery and Aid
for Chopping,
Paring, Slicing,
Pounding, etc
Can Opener
• (also known as a
tin opener) is a
device used to
open metal cans.
Cleaver
• is a large knife that
varies in its shape
but usually
resembles a
square-bladed
hatchet. It is used
mostly for cutting
through bones as a
kitchen utensil.
Chopper
• mainly used for
chopping and
preparing food in
preparation of
cooking.
corer
• a knife or other
instrument for
coring apples,
pears, etc.
Cutting Board
• is a durable board used to
place material on to be cut.
Most common is the kitchen
cutting board for use
preparing food, but other
types exist for cutting raw
materials such as leather or
plastic. Kitchen cutting
boards are often made of
wood or plastic. There are
also chopping boards made
of glass, steel, marble or
corian, which are easier to
clean than wooden or
plastic ones, but tend to
damage knives.
Food Mill
• is a food
preparation utensil
for mashing and
sieving soft foods.
• A device with hand
– turned blade that
forced food to
reduce a solid to
small, fine pieces, or
powdery particles.
Grater and Shredder
• They're used to
reduce hard foods
to small particles
or long, thin strips.
Grinder
• a machine used to
reduce the particle
size of bulk
materials.
Ice Pick
• is a tool used to
break-up, pick, or
chip at ice.
Juicer
• is a tool for
extracting juice
from fruits or
vegetables.
 Kitchen Knife
• is any knife that is intended to be
used in food preparation.
Kitchen Shears
• A double bladed
multi – purpose
cutting device very
much similar to
scissors, used for
pulling strips of
larding pork
through meats.
Meat Saw
• A especial kind of
saw used in food
processing.
Meat Tenderizer
• refer to a tool or a
chemical used for
tenderizing meat.
Mortar and Pestle
• is a tool used to
crush, grind, and
mix substances. The
pestle is a heavy
stick whose end is
used for pounding
and grinding, and
the mortar is a bowl.
The substance is
ground between the
pestle and the
mortar.
Paring Knife
• is a small knife with a plain
edge blade that is ideal for
peeling and other small or
intricate work (such as de-
veining a shrimp, removing
the seeds from a jalapeño,
or cutting small garnishes).
It is designed to be an all-
purpose knife, similar to a
chef's knife, except
smaller. Paring knives are
usually between 2½ and 4
inches, as anything larger
than about 4 or 5 inches is
typically considered a
utility knife, though the
distinction is somewhat
vague.
Potato Peeler
• is a metal blade
attached to a
wooden, metal or
plastic handle that
is used for peeling
certain vegetables,
frequently
potatoes, and fruits
such as apples,
pears, et cetera.
Salad Maker
• Is an instrument
used in chopping
the ingredients into
to salad size.
Utility Plates, bowls, and
trays
• This plates are
common used for
presenting the
food.
Mixing, Blending,
Straining, and
Rolling
Slotted Spoon
• is an implement used in food
preparation. The term can be
used to describe any spoon
with slots, holes or other
openings in the bowl of the
spoon which let vegetables.
often used to serve foods
prepared or packaged in
juices, such as canned fruit
and liquid pass through
while preserving the larger
solids on top. It is similar in
function to a sieve, however
a ladle-sized slotted spoon is
most typically used to
retrieve items from a
cooking liquid while
preserving the liquid in the
pot, while table-sized slotted
spoons are
Blender
• is a kitchen appliance
used to mix ingredients
or puree food. The term
typically refers to a
stationary, upright
electrical device, which is
to be distinguished from
a hand-powered or
electric mixer that may
be used for similar
purposes. Blenders are
also used in laboratory
applications.
Colander
• is a type of sieve used in
cooking for separating
liquids and solids. It is
much like a strainer. It is
conventionally made of a
light metal, such as
aluminum or thinly rolled
stainless steel, although it
is not uncommon for it to
be made of plastic. A
colander is pierced with a
pattern of small holes for
the liquid to drain through,
but allowing the solids to
remain inside the sieve
itself. Colanders often take
the form of a large bowl
with a built-in stand to
allow water to drain out
the bottom as well as the
sides.
Egg Beater
• an implement or
device for beating
egg.
Flour Sifter
• a kitchen
implement for
sifting flour.
Ice Cream Maker
• Ice cream makers may
stir the mixture by
hand-cranking or with
an electric motor, and
may chill the ice
cream by using a
freezing mixture, by
pre-cooling the
machine in a freezer,
or by the machine
itself refrigerating the
mixture
Kitchen tool set
• Set of utensils that
used in
food preparation.
Electric Mixer
• is a kitchen
appliance intended
for mixing, folding,
beating, and
whipping food
ingredients. Mixers
come in two major
variations, hand
mixers and stand
mixers.
Nest of Bowls
• This is a set of
bowls from large to
small sizes.
Pastry Wire Blender
• is a device used to cut a
solid fat (such as butter,
margarine, lard, or
shortening) evenly into a
dry, usually flour-based,
mixture. The purpose of a
pastry blender is to
distribute the fat into the
mixture without combining
them. When a dough made
with this technique is rolled
flat, these small pieces of
fat are extended to discs in
different levels of the
dough. When this dough is
cooked, the fat forms small
pockets which give pastry
its delicate and flaky
texture.
Rolling Pin
• is a cylindrical food
preparation utensil used to
shape and flatten dough.
Two styles of rolling pins
are found; roller and rods.
Roller types consist of a
thick cylindrical roller with
small handles at each end;
rod type rolling pins are
usually thin tapered
batons. Rolling pins of
different styles and
materials offer advantages
over another, as they are
used for different tasks in
cooking and baking.
Rubber Scraper
• used to remove
material from
mixing bowls.
• Used to scrape off
the content of the
bowl and pans
from the sides and
to fold in beaten
egg in batter or
whipped cream.
Tea Strainer
• is a type of strainer
that is placed over
or in a teacup to
catch tea leaves.
 Turner

• A spatula, also known as a Turner, Flipper

and fish slice (in British English), is a kitchen
utensil with a long handle and a broad flat
edge, used for lifting fried foods. Though the
word spatula is used in British English, it refers
solely to a mixing and spreading implement.[3]
Often the plate scraper is referred to as a
spatula. In small parts of Scotland (e.g. Glasgow
or Victoria Halls) the spatula is also known as a
tosser which refers to the tossing of omelettes
or pancakes.
 II.
Surface or Top
cooking
Bread Toaster
• is a small electric
kitchen appliance
designed to toast
slices of bread.
Casserole with lid
• is traditionally a deep,
round, oven-safe pan with
a tight-fitting lid. The pan
can be made of metal
(including cast iron, copper
and stainless steel),
ceramic or any material
that can withstand oven
temperatures. This
versatile cookware piece is
ideal for cooking and
serving at the table or
buffet. Chef's Resource
offers a range of
Casseroles from the
leading brands, including
All-Clad, Le Creuset,
Mauviel and Viking.
Coffee Maker
• is a kitchen appliance used
to brew coffee without
having to boil water in a
separate container. While
there are many different
types of coffeemaker using
a number of different
brewing principles, in the
most common devices,
coffee grounds are placed
in a paper or metal filter
inside a funnel, which is set
over a glass or ceramic
coffee pot. Cold water is
poured into a separate
chamber, which is then
heated up to the boiling
point, and directed into the
funnel.
Covered Skillet
• A shallow, long-
handled pan used
for frying food
Double Boiler
• is a stovetop apparatus
used to cook delicate
sauces such as beurre
blanc or to melt chocolate
without burning or seizing.
It is a double-decker
saucepan with an upper
vessel that fits into a lower
pot. One fills the bottom
with boiling water and
places the food to be
cooked in the top one. The
top pot is kept above the
boiling water and heated
only by steam, but tight
fitting of the two pots
prevents steam from
escaping.
Dutch Oven
• designed for use
on the top cook or
in the oven are
• typically smooth-
bottomed.
Egg Poacher
• a pan having a
tight-fitting lid and
metal cups for
steaming or
poaching eggs.
Frying Pan • is a pan used for
frying, searing, and
browning foods. It is
typically a 20 to 30
cm diameter (8 to
12 inch) flat pan
with flared sides and
no lid. In contrast, a
pan of similar size
with straight sides
and a lid is called a
sauté pan.
Griddle • is a piece of cooking
equipment. In the
industrial world usually it
is a flat plate of metal
(usually aluminum,
stainless steel or cast
iron). In the non-
industrial world, and in
traditional cultures, the
griddle may be a stone
or brick slab or tablet. It
is used over an open
flame, or on a stove, to
cook many foods,
including many
flatbreads. It may be
used with or without oil.
Kitchen Tongs
• A grasping device
consisting of two
arms that are
joined, often at one
end, as by a pivot
a scissor like hinge.
 Pressure Cooker
• Pressure cookers may be
• Pressure cooking is referred to by several other
a method of cooking names. An early pressure
in a sealed vessel that cooker, called a steam
does not permit air or digester, was invented by
Denis Papin, a French
liquids to escape physicist, in 1679. Large
below a preset pressure cookers are often
pressure. Because the called pressure canners in
boiling point of water the United States, due to
increases as the their capacity to hold jars
used in home canning. A
pressure increases, version of a pressure cooker
the pressure built up used by laboratories and
inside the cooker hospitals to sterilize
allows the liquid in the materials is known as an
pot to rise to a higher autoclave. In the food
industry, pressure cookers
temperature before are often referred to as
boiling. retorts.
Racks
• This is where the
other utensils may
put or arrange.
Roaster Pans
• A roasting pan can fill
many cooking needs.
Not only is it perfect for
roasting a turkey, but a
roaster can be used for
many other succulent
meals or large batch
cooking. There are
many roasting pan
styles and various sizes
to accommodate every
need.
Saucepans
• A deep cooking
pan with a handle.
Saucepots
• cooking pot having
a close-fitting lid
and a handle on
either side.
Steamer
• is a kitchen
appliance used to
prepare various
foods in a sealed
vessel that limits
the escape of air or
liquids below a
preset pressure.
 Turner
• A spatula, also known as a Turner,
Flipper and fish slice (in British English),
is a kitchen utensil with a long handle and a
broad flat edge, used for lifting fried foods.
Though the word spatula is used in British
English, it refers solely to a mixing and
spreading implement.[3] Often the plate
scraper is referred to as a spatula. In small
parts of Scotland (e.g. Glasgow or Victoria
Halls) the spatula is also known as a tosser
which refers to the tossing of omelettes or
pancakes.
• The word spatula, known in English
since 1525, is a diminutive form of
the Latin term spatha, which means
a broad sword (as in spatharius) or a
flat piece of wood and is also the
origin of the words spade (digging
tool) and spathe.[4]
Tea Kettle
• designed for heating
water for tea. Instead
of heating right to
boiling, you can adjust
the kettle to turn the
heat off before it
reaches the boiling
point. The dial is
marked so you can
choose the right
temperature for green
or black tea.
Waffle Iron
• is a cooking appliance used
to make waffles. It usually
consists of two hinged
metal plates, molded to
create the honey comb
pattern found on waffles.
The iron is heated and
batter is poured between
the plates, which are then
closed to bake the waffle.
Historically constructed
with iron plates, most
modern waffle irons are
made of a conductive
aluminum alloy coated
with a non-stick coating.
 III.
Baking Utensils
Baking Pans
• A shallow, wide,
open container,
usually of metal
and without a lid,
used for holding
liquids, cooking,
and other domestic
purposes.
Cake Cooler
• The present invention
is a wire cake rack for
supporting either
tubular or
rectangular cakes
while they cool. The
wire cake rack can be
either a round cake
rack for supporting
tubular cakes.
Cookie Sheet
• are flat, for easy
removal of cookies.
One side usually
has an upturned
lip, for ease in
picking it up. It also
gives the flat sheet
more stability.
Custard Cups
• a heat-resistant
porcelain or glass
cup in which an
individual custard
is baked.
Jelly Roll Pans
• are baking sheets
with sides that are
about 1" high.
They can be used
for cookies, cakes,
and other baking
tasks.
Muffin or Cup Cake Pan
• an individual cup-
shaped quick bread
made with wheat
flour, cornmeal, or
the like, and baked
in a pan (muffin
pan) containing a
series of cuplike
forms.
Pie Pans
• often called a pie plate, pie
dish, or pie tin, is a round,
shallow, slope-sided dish
with a flat or fluted rim to
hold the edge of a pie
crust. A standard pie pan is
9 inches in diameter and 1-
1/4 inches deep. There are
9-1/2- and 10-inch pans, as
well as small (4-1/2-inch)
individual pie pans; it's
important to read your
recipe for the right size.
(Measure across the inside
rim.) Deep-dish pie pans
are 1-1/2 to 2 inches deep.
Ring Mold
• A kind of molder
for cake.
 IV.
Food
Preservation
Smoke House
• A structure in
which meat
or fish is
cured with
smoke.
 Pressure Canner
• is a safe and economical method of preserving low
acid foods which has been used for decades,
especially by home gardeners and others
interested in providing food storage for their
families where quality control of the food is in one's
own hands. Home food preservation also promotes
a sense of personal satisfaction and
accomplishment. Further, the guess-work is taken
out of being able to provide a safe food supply at
home when guidelines for operating a pressure
canner are followed exactly, scientifically
tested/approved recipes are utilized, and high
quality equipment, supplies and produce are used.