TLE – COMMERCIAL COOKING

Cooking or cookery
- is the art, technology, science, and craft of preparing food for consumption. Cooking is done both by
people in their dwellings and by profession, cooks, and chefs in restaurants and other food establishments.

Materials of Kitchen Utensils and Equipment commonly found in the Kitchen

ALUMINUM
• Best for all-around use. It is the most popular,
lightweight, attractive and less expensive.

STAINLESS STEEL
• The most popular material used for tools and equipment, but is more
expensive.

GLASS
• Good for baking but not practical on top or surface cooking.

CAST IRON
• Sturdy but must be kept seasoned to avoid rust.

CERAMIC AND HEAT-PROOF GLASS

• Used especially for baking dishes, casseroles, and
measuring cups.

PLASTIC AND HARD RUBBER

• Used for cutting and chopping boards, table
tops, bowls, trays, garbage pails and canisters.
 COOKING UTENSILS

BASTER
• Is handy for returning some of the meat or poultry juices from the pan,
back for the food.

, BOTTLES, CARTOONS OPENER

• Use to open a food tin, preferably with a smooth operation, and
comfortable grip and turning knob.

COLANDERS
• Also called a vegetable strainer are essential for various tasks from
cleaning vegetables to straining pasta or tin contents.

CUTTING BOARDS
• A wooden or plastic board where meats and vegetables can be cut.

DREDGERS
• Used to shake flour, salt, and pepper on meat, poultry and fish.

DOUBLE BOILER
• Used when temperatures must be kept below boiling, such as for egg
sauces, puddings, and to keep foods warm without overcooking.

EMERY BOARDS / SHARPENING STEEL

• Used to sharpen long knives.

FLIPPER
• Use for turning hamburgers and other food items.

FUNNELS
• Used to fill jars, made of various sizes of stainless steel, aluminum or of
plastic
 GARLIC PRESS
• Kitchen tool which is specifically designed for the purpose of pulping
garlic for cooking.

GRATERS
• 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 it falling apart.

KITCHEN SHEARS
• They are practical for opening food packages, cutting tape or string to
package foods or simply to remove labels or tags from items.

PASTA SPOON or SERVER

• Use to transfer a little or much cooked pasta to a waiting plate, without
mess.

POTATO MASHER
• Used for mashing cooked potatoes, turnips, carrots or other soft cooked
vegetables.

ROTARY EGG BEATER

• Used for beating small amount of eggs or batter.

SCRAPER
• A rubber or silicone tools to blend or scrape the food from the bowl;
metal, silicone or plastic egg turners or flippers.

SEAFOOD SERVING TOOLS

• Make the task of cleaning seafood and removing the shell much easier.
SERVING SPOONS
• A utensil consisting of a small, shallow bowl on a handle, used in preparing, serving or eating food.

SERVING TONGS
• Enables you to more easily grab and transfer larger food items, poultry or
meat portions to a serving platter, to a hot skillet or deep fryer or to a
plate.

SOUP LADLE
• Used for serving soup or stews, but can also be used for gravy, dessert
sauces or other foods.

SPOONS
• Solid, slotted or perforated. Made of stainless steel or plastic, the solid
ones are used to spoon liquids over foods and to lift foods, including the
liquid out of the pot.

TEMPERATURE SCALES
• Used to measure heat intensity.

TWO-TINE FORK
• Used to hold meats while slicing, and to turn solid pieces of meat while
browning or cooking.

VEGETABLE PEELER
• Used to scrape vegetables, such as carrots and potatoes and to peel
fruits.

WHISKS FOR BLENDING / MIXING

• Used for whipping eggs or batter and for blending gravies, sauces and
soups.

WOODEN SPOONS
• Continue to be kitchen essentials because of their usefulness for used for
creaming, stirring and mixing.
KITCHEN KNIVES
• Often referred to as cook’s or chef’s tools, knives are a must for all types of kitchen tasks, from peeling
an onion and slicing carrots, to carving a roast or turkey.

Kinds of Knives
BUTCHER KNIFE
 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 blade with
a saber or flat grind.

FRENCH KNIFE
• Used to chop, dice or mince food.

ROAST BEEF SLICER

• Used to slice roasts, ham and thick, solid cuts of meats.

BONING KNIFE
• Used to fillet fish and to remove raw meat from the bone

FRUIT and SALAD KNIFE

• Used to prepare salad greens, vegetables and fruits

CITRUS KNIFE
• Used to section citrus fruits. The blade has a two-sided, serrated edge

PARING KNIFE
• Used to core, peel and section fruits and vegetables. Blades are short,
concave with hollow ground.

SPATULA
• Used to level off ingredients when measuring and to spread frostings and
sandwich fillings.
 MEASURING CUPS AND SPOONS

MEASURING CUP FOR DRY INGREDIENTS

• Used to measure solids and dry ingredients such as flour, fat and sugar.

MEASURING CUP FOR LIQUID INGREDIENTS

• Commonly made up of heat-proof glass and transparent so that liquid can
be seen.

PORTION SCALES
• Used to weigh serving portions from one ounce to one pound.

SCOOPS OR DIPPERS
• Used to measure serving of soft foods, such as fillings, ice cream and
mashed potato.

HOUSEHOLD SCALES
• Used to weigh large quantity of ingredients in kilos, commonly in rice,
flour, sugar, legumes or vegetables and meat up to 25 pounds.

Measuring Spoons
Comes in variety of sizes, shapes, materials and colors.
These are used to measure smaller quantities of
ingredients.

EQUIPMENT
More complicated tools. They may refer to a small electrical appliance, such as a mixer, or a large,
expensive, power-operated appliance such a range or a refrigerator.

REFRIGERATORS / FREEZERS
• Are necessary in preventing bacterial infections from foods.
AUXILLIARY EQUIPMENT
• Refers to any electronic device that is capable of functioning
independently without any direct communication with the main processing
module.

OVENS
• An electric oven that heats and cooks food by exposing it to
electromagnetic radiation in the microwave frequency range.

BLENDERS
• Used to chop, blend, mix, whip, puree, grate and liquefy all kinds of food.