Divine Word College of Bangued
Bangued, Abra
Bachelor of Science in Hospitality Management
Module Three
Kitchen Tools and Equipment
Learning Objectives:
At the end of this lesson, you must be able to...
1. recognize the different equipment found in various areas of the kitchen;
2. explain the importance of care and maintenance of kitchen equipment;
3. describe and discuss the use of different cookware and bakeware;
4. classify the different tools used for measuring, mixing, baking, cutting, and getting food temperature;
5. explain the different uses of various knives; and
6. discuss other tools used in the kitchen.
As part of planning the professional kitchen layout and design and how it directly affects the workflow in the
kitchen, it is necessary that you must have an idea of the different tools and equipment used in each food flow a and
of the components of a professional kitchen, so you can choose and plan the appropriate kitchen tools and
equipment you need in your operation.
The figure shows the food flow in a food service facility. In each flow, necessary tools and equipment are
needed.
HOLDING AND
RECEIVING STORAGE PREPAREATION COOKING
SERVICE
The Receiving Area
The food flow starts with the receiving of all products; it involves the checking of the quality, quantity, and
price of food, and making sure that the supplies match the purchase specifications and order.
Receiving Equipment
The following tools and equipment will help check the foods and supplies being received. The most common tools
and equipment used are scales, thermometers, and dollies. The tools and equipment used in this area will determine
the size of the food service facility.
REMEMBER:
Check the quality of the foods and supplies. If the delivered items do not meet the standards of the food service
facility, they should be rejected and noted.
Complete the receiving record; it should include the quantity of each item received, price of each item, the
date of delivery, and the supplier's name. Make sure that the quantity and the prices of the items are correct.
Discrepancies should be noted.
(*Visit the link shared in the group page for images.)
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Divine Word College of Bangued
Bangued, Abra
Bachelor of Science in Hospitality Management
Scales
There are different types of scales used in the receiving area: a platform scale, counter scale, and portion
scale.
A platform scale is an industrial weighing instrument consisting of a platform coupled to an automatic
system of levers and adjustable weights used to weigh large or heavy objects.
A counter scale has a platform, but it is small enough to be placed in a counter. It can also weigh boxes.
A portion scale is a scale used to weigh cuts of meats and other light dry products
Thermometers
The temperature of frozen and fresh foods in the receiving area is checked through the use of a thermometer. The
minimum internal temperature for frozen foods is 18C (0F) or below, while fresh foods should have temperature of
5C (41F) or below. Items should be rejected and suppliers should be advised if the required temperature is not
met.
Dollies
Dollies are small carts with small wheels for moving heavy loads from the receiving area to the storage area.
The Storage Area
After receiving supplies and food items, they will be brought to the storage area. The food can be stored in
refrigerators, freezers, on shelving units, or in storage bins and containers. The storage equipment needed depends
on the type of food service operation, the amount to be stored, and the size and space of the storage area. Adequate
space storage is necessary to control the temperature to prevent food from spoiling and causing foodborne illnesses.
First in and first out rule should be implemented. Old stock must be in front and newly delivered items at the back.
Each item should be marked with its storage dates.
Storage Equipment
Freezers are used to maintain the freshness of foods and keep them at the right temperature before use.
There are usually three types of commercial refrigerators: the roll-in, reach-in, and walk-in units. There are also
freezers and lowboy refrigerators (a half-size refrigerator usually put under the counter).
Storage Equipment
Walk-in Freezer or Refrigerator- an enclosed walk-in storage space.
Reach-in Refrigerator/Freezer- storage equipment that keeps your items fresh and accessible at arm's length while
standing. It has commonly one, two, or three doors with sliding shelves.
Freezer- a storage space that requires a temperature of 18C (0F) or lower. It helps prolong the shelf life of the
food.
Lowboy Refrigerator – also used to any low-profile refrigerator or including under counters and worktop refrigerators.
It can mean any refrigerator or freezer that is horizontal and low to the ground.
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Divine Word College of Bangued
Bangued, Abra
Bachelor of Science in Hospitality Management
All food products that will be stored in the freezer should have a label and date. They must be kept in airtight
containers to retain their freshness and to avoid freezer burn. Freezer burn is a condition wherein the air reaches the
food: the frozen food has been damaged because of dehydration and oxidation. It will create dry spots in the food but
it will not make the food unsafe. The taste will improve by removing the portions of food with freezer burn. Glass
containers as well as aluminum-made containers are not recommended as they can break because of their chemical
reactions to acidic food items.
Refrigerators and Freezers
Cleaning and Maintenance Practices for Refrigerators and Freezers
Make a regular schedule tor cleaning.]
When defrosting, make sure that the equipment is empty. Transfer all food to another freezer or a cold
storage area.
When cleaning and washing the refrigerator and freezer, it is recommended to use da baking soda and
water solution.
Follow instructions from the manual.
After cleaning, turn on the equipment and fill it with food for storage.
Shelving Unit- a flexible display system that can be moved or adjusted to accommodate different product dimensions.
Each station in the kitchen has its shelves; it can be an overhead shelf or a shelf in the corner to maximize space.
Storage Container- storage for small food quantities. It is advisable to use clean foil or plastic film containers with
tight-fitting lid covers to minimize potential contamination. It should be labeled with contents and date of storage.
Cleaning and Maintenance Practices for Shelving Units and Storage Containers
Use hot and soapy water to clean the shelves and containers thoroughly.
Rinse with water and sanitize.
Dry the shelves using a clean cloth, while dry the storage containers through air-drying.
Return the foods inside when the shelves and storage containers are completely dry.
Preparation Area
The next step in the food flow is preparation. In this area, raw foods are being processed and prepared for
cooking. It includes cutting and slicing, mixing, chopping, grinding, etc. in a large volume. Preparation consumes
much time, and having adequate equipment will help lessen the time for preparation. Mixers, processors, and slicers
are the most common types of equipment used in the preparation area.
Cleaning and Maintenance of Storage Equipment
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Divine Word College of Bangued
Bangued, Abra
Bachelor of Science in Hospitality Management
PREPARATION EQUIPMENT
Work Table - It is made of stainless steel, usually used in food production. It is aesthetically pleasing and easy to
clean and sanitize to prevent bacterial growth.
Slicer - also called a slicing machine. It is a tool commonly seen in delicatessens and is used to slice cheese,
sausages, meats, and other deli products. It is used to slice into uniform slices.
Meat Grinder- a machine that cuts meat (raw or cooked meat, fish, vegetables, or similar food) into fine chops by
forcing it through tiny holes. The hole size of the plate will determine the fineness of the meat.
Bench Mixer - has a removable stainless steel bow that helps automate the repetitive tasks using a dough nook, a
paddle, and a whip attachment used to knead, stir, whisk, or beat.
Food Processor-an electric appliance with interchangeable blades within a closed container into which food is
inserted for slicing, shredding, mincing, chopping, pureeing, or other processes at high speed.
Blender- a kitchen appliance used to mix, puree, or emulsify food and other substances. Some can also crush ice.
Commercial Juicer- a tool used to extract juices from vegetables and fruits; also known as the juice extractor. It can
also grind, crush, and squeeze the juice out of the pulp.
Table-mounted Can Opener - a device used in a professional kitchen to open cans of food. It should be clean and
sanitized after use to prevent contamination.
Cleaning and Sanitizing Practices for Preparation Equipment
Refer to the manual for the cleaning instruction of the equipment.
Wash in hot, soapy water. Rinse and sanitize each piece.
Air-dry washing devices or use clean cloth.
Cooking Area
The cooking area is composed of several stations. A station is a designate area where the food is prepared.
The number of stations in the cooking area depends on the size of the kitchen and the menu offered. Some
restaurants with limited space combine stations with similar processes or preparation and cooking. The following are
some of the equipment used in the cooking area:
COOKING EQUIPMENT
Range Tops
Open Range Burner- It Is the most widely used piece of commercial cooking equipment. It consists of four or six
open range burners, which are used for cooking with pots and pans. Flame can be easily adjusted if the heat source
is visible.
Flat op Range- Hot top range has a flat, solid cast-iron or steel top. Operators may choose between two burner
configurations: concentric for sautéing in an a la carte line; or straight line for boiling, tweing, or simmering in a
production kitchen.
Induction - A coil of copper wire is placed under the cooking pot and an alternating electric current passes through it.
Cooking is performed using direct induction heating of cooking vessels rather than relying on indirect radiation,
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Divine Word College of Bangued
Bangued, Abra
Bachelor of Science in Hospitality Management
convection, or thermal conduction. Induction cooking allows high power and very rapid increases in temperature to
be achieved, and changes in heat settings are instantaneous.
Ovens- Deck Oven Deck oven relies on radiant heat when heat is transferred to the product through heated air from
the baking chamber and conducted heat transfers heat directly to the product from the baking stone or deck. Even
cooking can be achieved using deck ovens because of the consistent heat that makes it ideal for controlled baking.
Convection Oven- This oven circulates air around the food through hot air blown from a fan. Food cooks faster
through the convection mechanism. Heat is distributed evenly in convection ovens, allowing food to be cooked evenly
in less time and lower temperatures than the conventional oven.
Combination Steamer Oven – involves three methods of cooking in one appliance: convection, steam, and a
combination of steam and convection. Convection, or the circulation of dry heat, can be used to bake bread or roast
meats. The steam function delicately poaches fish, steams rice, or cooks vegetables so they can have the perfect
texture. When using the combination function, both steam and convection work together to produce results that are
moist, flavorful, and have minimal shrinkage.
Flash Bake Oven- uses intense visible light that penetrates the food to provide heating and infrared energy that
cooks the surface of the food to attain the desired browning.
Microwave Oven- an electric oven that cooks, heats, reheats, and defrosts food by using electromagnetic radiation in
the microwave frequency range.
Commercial Barbeque Smoke Oven- mostly made from stainless steel and has independent systems for smoke
generation and cooking. Smoke generator use friction, an electric coil, or a small flame to ignite sawdust on demand.
Broilers and Salamanders
Broiler- Its heat sources are located either above or below the broiler cooking surface. These heat sources cook food
directly or indirectly by way of radiant heating elements. The juice dripping down onto the radiant heat or open flame
of the broiler that ignite or evaporate creates a smoky flavor of broiled food.
Salamander- Is an overhead infrared heating element with a very high temperature. It is usually used for broiling,
browning, caramelizing, glazing, grilling, toasting, and even hot holding dishes at a set temperature.
Grills and Griddles
Grill-a metal framework used for cooking food over an open fire
Griddle- a flat or ridge, heated surface, mostly on the top of a range; others are separate unit heated from below for
cooking
Rotisseries
Rotisserie- a device for cooking meat especially chicken, by turning it around slowly near a flame or cooker.
Deep Fryers
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Divine Word College of Bangued
Bangued, Abra
Bachelor of Science in Hospitality Management
Deep Fat Fryer- used to heat cooking oils (fats) so foods can be completely covered in hot oil when fried. It consists
of a temperature-controlled cooking chamber to hold the cooking oil, which may or may not have a lid.
Tilting Skillet
Tilting Skillet- used in cooking large batches of food. It has a large pan with cooking surfaces on the bottom and
sidewalls. It allows cooking of foods and transferring them quickly without any messes or spills. A tilting skillet has the
ability to tilt the braising pan forward to transfer foods into storage containers or serving dishes. Also known as
braising pan, it can be used to fry, simmer, steam, sauté, or grill.
Trunnion Kettles
Trunnion Kettle - a steam-heated vessel that cooks by the transferring heat from the steam through condensation
against the kettle wall. It can be tilted to empty contents by turning a wheel or pulling a lever.
Steam Cookers
Pressure Steamer- Pressurized 'door and steam valve employ a closed system that helps build pressure inside.
Steamer- can cook a large quantity of food nutritiously and quickly. Preparation is secure, and little attention is
needed. Direct contact with hot water vapor cooks the food.
Cleaning and Sanitizing Cooking Equipment
Cooking Equipment (Ranges, Gas stove, Hot stove)
1. Wipe the top daily while still warm. Use wet cloth or sponge.
2. Use mild detergent and scouring pad to clean any foods spilled and burnt while cooking.
3. Warm soapy water helps remove any food particles from an open burner that can cause a blockage. It can
be done weekly.
4. A slightly oiled cloth can be used to wipe the equipment dry.
Ovens
1. After every meal, wash, rinse, and dry daily the outer surface of the oven.
2. Liquid wax can be used for the finished parts of the enamel.
3. Brush the inside to remove sediments brought by food particles during cooking
4. After washing the oven, wipe any sticky areas then switch off the oven.
Holding Area
The holding area is where the food is displayed before the service. This is where cooked food is kept at a
safe temperature during the holding time.
Holding Equipment
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Divine Word College of Bangued
Bangued, Abra
Bachelor of Science in Hospitality Management
Holding equipment is used to keep hot and cold foods at a safe temperature or out of the temperature
danger zone while it is ready for service. Some examples of hot holding equipment are steam tables, bains-marie,
overhead warmers, and proofing/holding cabinets. There is also cold holding equipment for holding cold food; it
includes drop-in cold wells.
Holding Equipment
Steam Table - keeps the food warm during service with steaming hot water under the pans.
Bain-marie- a receptacle containing hot or boiling water into which the container is placed is used to keep sauces and
soups warm or cook the food item. It is also sometimes used to melt ingredients that will be used for other dishes or
bake other products.
Insulated Food Carrier - It is an insulated food box used for transportation of food. It ensures that foods stay at the
ideal temperature while inside the carrier.
Holding/Proofing Cabinet - This will allow you to proof dough and keep finished food hot and ready to serve. It is two-
different equipment in one.
Overhead Warmer - safely holds the temperature of food products without drying, discoloring, or further cooking
them. Food is kept at an optimum temperature that's ready to be served for a more extended period. Overhead food
warmers are usually mounted under shelves or hung by chains.
Drop-in Cold Well- serves as a blanket for prechilled food products that create even chilling, retaining the freshness
of the food products.
Service Equipment is equipment used in serving foods to the customers.
SERVICE EQUIPMENT
Chafing Dish- uses gentle, indirect heat to keep food that is already cooked warm. Chafing dishes cannot be used for
cooking. Hotel pans are inserted into a chafing dish and are available in a variety of sizes.
Hotel Pans- stainless-steel pans referred to as "steam table pans" "service pans" or "counter pans." These are used
for food storage, holding, and serving. They have a variety of sizes.
Canned Fuel- a fuel used for heating food typically placed under a chafing dish. It is usually sold in a small canister
and burned directly within that canister, with or without a wick.
Bottle Brewer- This is where coffee is brewed in decanters; coffee is stored in decanters placed on warmer plates.
This is commonly used in convenience stores or restaurants with low volume of customers.
Thermal Shuttle Brewer- Thermal shuttle brewers can produce 1.5 to 3 gal or 12 oz. cup servings. Coffee is not
"overcooked" or burnt and can be held for four hours during transport or two hours when serving. These brewers are
recommended for high volume operations; it can serve 200-400 cups per hour or 50-100 pounds per week.
Heated Shuttle Brewer- It can produce 0.5 to 1.5 gal of coffee. The coffee can be stored in a heated shuttle up to 2
hours after brewing. This brewer is recommended for medium to high volume of operation; it can serve 200-400 cups
per hour or 50-100 pounds per week.
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Bangued, Abra
Bachelor of Science in Hospitality Management
Air pot Brewing System- Its brew volumes range between 58-72 oz. or about 4-6.12 oz. cup servings. By brewing into
preheated air pots, coffee is not burnt and can be held for up to 2 hours while maintain the appropriate temperature.
It can be appropriate for a food service facility that has low to medium volume of customers.
Utility Cart- a vehicle designed for the transport of food to bus table or to move heavy items from one location to
another. It is made of rubberized or stainless steel.
Washing/Cleaning Area
This area is not included in the food flow; however, it is one of the kitchen components essential for the
efficient performance of the food service facility.
Washing and Cleaning Equipment
Commercial Dishwasher- a stainless steel equipment used in large kitchens; used to clean and sanitize dishes,
plates, utensils, glasses, trays, cups, and bowls
Commercial Sink- The most common type of washing sink is the three- compartment sink. Each compartment has its
use: rinsing, washing, and sanitizing.
Garbage Disposal Unit- a device, usually electrically powered, installed under a kitchen sink between the sink's drain
and the trap. Food wastes are shredded into small pieces in the disposal unit.
Care and Maintenance of Kitchen Equipment
Care in handling, using, and storing are necessary for all kitchen equipment- whether large or small, heavy
or light-in order to extend its lifespan and minimize its depreciation maintain the attractiveness and efficient condition
of the equipment while in use.
Schedule for Care of Kitchen Equipment
1. All kitchen equipment must be kept clean.
2. All removable parts of kitchen equipment must be washed with a suitable detergent and hot water after each
use. The kitchen equipment must be completely dry after washing and before replacing it.
3. All pieces must be checked if working, it is necessary to have attentive supervision to ensure that the
equipment is handled carefully to detect defects early.
4. Equipment with defects must be reported immediately for repair to avoid disrupting work in the kitchen.
5. It is vital to have oiling or servicing of the kitchen equipment on a weekly fortnightly, or monthly basis to
maintain the movable parts of machinery and to avoid obstructions. The service instructions provided by the
manufacturer are an excellent guide to the service procedure that should be followed. It is useful to prepare
a simple instruction card for each kitchen equipment, carrying the manufacturer's instruction that will be
easily understood by the operators of the kitchen equipment. The card could be kept near the kitchen
equipment.
6. Periodical checking of all electrical inputs to the kitchen equipment must be done to ensure the efficiency of
electrical supply.
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Divine Word College of Bangued
Bangued, Abra
Bachelor of Science in Hospitality Management
7. Periodical checking of insulations, plumbing, and other connections are needed to keep the optimum
efficiency of the kitchen equipment.
8. Help train the staff to learn regular maintenance procedures from the manufacturer's engineer to make full
use of warranty period. Each machine must have an assigned staff that is responsible for the care of each
machine.
It is costly to maintain a piece of kitchen equipment; it costs time and proper maintenance, it could mean an
interruption of work that can cause strain on people, delayed production, and additional cost.
It would be beneficial to keep a track record of the care and maintenance of the kitchen equipment. Records will
be helpful to estimate the depreciation of the equipment. Monitoring of repair and care of equipment will help the
management to analyze whether to change a model to a more efficient one. High costs for maintenance shown
through records for a particular year can help weigh against the cost of the kitchen equipment. Inefficiency or defects
in the design or manufacture of the kitchen equipment will reflect on the records.
In order to prolong the life and maximize the usage of kitchen equipment, proper procedures must be followed,
as well as the regular care and maintenance. Cleaning schedules for some commonly used kitchen equipment may
help.
Preparation Tools and Equipment
COOKWARE
Cookware is composed of cooking vessels used on stove or range cooktops, such as saucepan, frying pan,
etc.
The following are examples of cookware:
Stockpot
A deep, straight-sided pot use for making and simmering large quantities of stocks or liquids. Stockpots with
spigots are used to drain liquid without disturbing the solid contents or lifting the pot. Sizes: 8-200 quarts (liters)
Saucepot
A round pot of medium depth: similar to a stockpot but shallower, making stirring or mixing easier; used for
soups, sauces, and other liquids; sizes: 6-60 quarts (liters)
Brazier
A round, broad, shallow, and heavy-duty pot with straight sides; also called a rondeau; used for browning,
braising, and stewing meats; sizes: 11-30 quarts (liters)
Sauce Pan
Similar to a small, shallow, light saucepot, but with one long handle instead of two loop handles; may have
to a stockpot. The straight or slanted sides; used for general food cannot be cooked range top cooking; sizes: 11/2-
15 quarts directly with heat; the upper section holds (liters)
Double Broiler
A pot with two sections. The boiling water is held by the lower section, similar foods and cooked at low
temperatures. Size of top section: 4-36 quarts (liters).
Sauté pan, Slope-sided
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Bachelor of Science in Hospitality Management
Also called a sauteuse, where meats, fish, vegetables, and eggs are sautéed and fried on the slopping sides
pan and are flipped and tossed without the use of a spatula; size: 6-14 inches (160-360 mm) top diameter
Sauté Pan, Straight-sided
Also called a sautoir; a straight-sided saucepan, but heavier; used for browning sautéing, and frying.
Because of its broad surface area, the sauté pan is used for cooking sauces and other liquids when rapid reduction is
required. Sizes: 21/2- 5 inches (65-130 mm) deep; 6-16 inches (160-400 mm) in diameter.
Cast-iron Skillet
Very heavy, thick- bottomed fry pan.
Fish Poacher
A long, narrow, straight-sided pan with a removable rack insert; used for poaching whole fish.
Roasting Pan
A large rectangular pan; deeper and heavier than a bake pan; used for roasting meats and poultry.
Pressure Cooker
The pressure cooker removes air from the vessel to trap the steam inside produced by the boiling liquid.
The food is quickly cooked by the steam as the internal pressure creates high temperature together with a high
thermal heat transfer. Steam is released after cooking to open the vessel safely.
Wok
A round-bottomed steel pan with two loop handles. It is used for stir-frying, especially in Chinese cuisine.
Woks are best used with special burner units that have a high heat output and broad ring-shaped support that holds
the wok steady during cooking.
BAKEWARE
Sheet Pan
A shallow rectangular pan (1 inch 25 mm deep) or baking cakes, rolls, and cookies; also used to bake or
broil meats and fish.
Stainless-steel Bowl
A round-bottomed bowl; used for mixing whipping, and producing hollandaise, mayonnaise, whipped cream,
and egg white foams. Round construction enables a whip to reach all areas. It is available in many sizes.
Springform Pan
In making cheesecake, bake soft and sticky mixes, a springform pan is used. The sides are closed with
clasps, and there is an insert the rest in the bottom of the pan.
Muffin Pan
Muffin pans are used for different baking kinds of muffins and cupcakes and can be in various sizes.
Bake Pan
A rectangular pan about 2 inches (50 mm) deep; used for general baking; available in a variety of sizes
Pie Pan
Pie pans are used for baking pies. Deep pie pans have slightly wider than ordinary pie pan to accommodate
deep-dish.
Loaf Pan
It is also known as bread pan, which is used for baking loaf-shaped foods.
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Bangued, Abra
Bachelor of Science in Hospitality Management
Bakeware is composed of cooking vessels that are used inside an oven. Some tools are considered both
cookware and bakeware.
MEASURING TOOLS
There are different measuring methods measuring equipment used for liquids, dry ingredients, and fats. The
following are tools that can be used measuring ingredients.
Measuring Spoon
Measuring spoons are specialized standardized spoons used to measure a small amount of an ingredient,
either liquid or dry, when cooking. Measuring spoons may be made of plastic or metal and other materials. They are
available in many sizes, including 1 tablespoon, 1/2 tablespoon, 1 teaspoon. 1/2 teaspoon, 1/4 teaspoon, and 1/8
teaspoon.
Measuring Cup (For Dry Ingredients)
A cup is used in measuring dry ingredients; it is usually a part of a set in graduated sizes, including 1/4 cup,
1/2 cup, 1/3 cup, and 1 cup.
Measuring Cup (For Liquid Ingredients)
A standard cup used to measure in cooking, especially liquid ingredients, with marks to show fractional
amount and with a lip for pouring
Weighting Scale
Balance or spring scale is used to measure the mass or weight of ingredients.
Ladle
In measuring and portioning liquids, ladles are commonly used. The size is stamped on the handle.
Scooper
Scoops are used for portioning soft, solid liquids, and they come in standard sizes and have a lever for
mechanical release.
MIXING TOOLS
Wooden Spoon
A wooden spoon is used for stirring sauces and for mixing ingredients in cooking. It is made of wood and
has a long handle.
Heavy Metal Spoon
Heavy metal spoons are used to stir thick.
Slotted Spoon
A slotted spoon is a large plastic or metal spoon with holes in it. It is used to take food out of a liquid
mixture.
Whisk
Whisk is made of loops of wire attached to a handle, and it serves as a mixing tool to incorporate air into
food.
Rotary Beater
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Bachelor of Science in Hospitality Management
Rotary beater is used to beat, blend, and incorporate air into food.
Sifter
A sifter is used to blend dry ingredients and remove lumps.
Pastry Blender
A pastry blender is made of curved pieces of thin metal attached to a handle. It is used to blend shortening,
butter, and cheese
BAKING TOOLS
Pastry Brush
Pastry brushes are used to brush butter or sauce on foods.
Flexible Spatula
Flexible spatulas are used to scrape bowls/saucepans and fold ingredients into one another.
Bent Edge Spatula
Bent edge spatula is used to remove cookies from a baking tray. It is also used to turn meats, fish,
pancakes, eggs, and omelets.
Pastry Bag
Cone-shaped cloths or plastic bags are used for decorating and shaping items, such as whipped cream,
cake icing, duchesse potatoes, and soft dough.
Pastry Cloth and Rolling Pin
Pastry cloth keeps the dough from sticking to the counter.
Rolling pin is used when rolling out dough or pastry.
Stockinette
Stockinette covers the rolling pin and prevents the dough from sticking to the rolling pin.
Straight-edged Spatula
A straight-edged spatula is used to spread cake icings/meringues and level dry ingredients.
Oven-safe Thermometer
Oven-safe thermometers are designed to be placed in food while it is cooking.
Candy/Deep Fat Thermometer
Candy thermometers are marked with different temperatures needed for different kinds of candy.
Deep fat thermometers register oil temperature for deep-frying foods (doughnuts and French fries).
Instant-read thermometer
Instant-read thermometers are inserted into food at the end of cooking.
Meat Thermometer
A meat thermometer is used to measure the internal temperature of meat. The internal temperature has a
direct relationship with the degree of "doneness" of meat or bread.
CUTTING TOOLS
Kitchen Shear
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Bangued, Abra
Bachelor of Science in Hospitality Management
Kitchen shears are used for a variety of cutting chores, such as snipping string and butcher's twin trimming
artichoke leaves, and dividing taffy.
Peeler
Peeler removes the outer surface of fruits and vegetables.
Poultry Shear
Poultry shears are used to cut through fowl and fish bones.
Shredder Grater
Shredder grater is a four-sided metal tool used to shred and grate food (cheese and cabbage).
Cutting Board
Cutting boards are used when cutting and chopping foods to protect tables and countertops
KNIVES
The most commonly used tool in the kitchen is a knife. The chef must know what type or knife is used for a
specific task.
Different types of Knives and Their Uses
Paring Knife
For a more detailed and controlled cutting, a paring knife is used. It is best to use for peeling vegetables and
fruits, or slicing single garlic clove or shallot.
Peeling Knife
The peeling knife has its pointed tip that curves downward. It is also known as the bird’s knife. Peeling
Knives are mainly used tor decorative garnishes. Peeling knives can also remove skins and blemishes from fruits and
vegetables.
Tomato/Cheese Knife
For neatly slicing tomatoes and cheese, tomato/cheese knife is used. The tiny serrations on the blade
prevent food from tearing.
Bread Knife
The bread knife has a serrated edge and a thick blade that are perfect for cutting soft and hard fresh loaves
without eating and squishing the insides.
Utility Knife
The utility knife is a perfect choice for smaller tasks. It is larger than the paring knife and smaller than a
chef's knife.
Steak Knife
Steak knife does not need frequent sharpening; it has a serrated blade or straight-edge knife.
Trimming Knife
The trimming knife is designed for cutting but in smaller jobs. The narrow-curved blade is designed for clean
cuts and trimming chicken fats.
Fillet Knife
These knives are very flexible knives used to fillet fish. The blade is around 6-11 inches, allowing it to go
quickly through backbone and skin.
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Divine Word College of Bangued
Bangued, Abra
Bachelor of Science in Hospitality Management
Boning Knife
This kind is ideal for the kitchen in removing bones inward of the meat and poultry from the main bone.
Carving/Slicing Knife
This knife is used to slice cooked meats and fish. It has a thinner blade used for slicing and carving food.
Chef's Knife/Cook's Knife
This is the knife that any chef would not want to miss. It has a standard blade for multipurpose use in the
kitchen.
Vegetable Cleaver
A vegetable cleaver has a more delicate blade than that of a meat cleaver. Vegetable cleavers are used to
slice produce and efficiently chop, as well as to transfer food to a bowl or pot.
Meat Cleaver
The meat cleaver is a knife that has a wide blade and a thick spine. Meat cleavers use their weight to cut
through meat or poultry bones; they are not meant for slicing.
Honing Steel/Knife Sharpener
A honing steel/knife sharpener is essential for keeping knives sharp. The steel smooth and helps realign the
worn carbon steel on the blade's edge.
OTHER TOOLS
Tong
Tongs are spring action or scissor-type tools used to pick up items such as meats, vegetables, or ice cubes.
Melon Baller
It is used to scoop out smooth balls, such as melons, butter, and cheese. It has a variety of sizes and
shapes. It is also known as parisienne-scoop.
Colander
A stainless-steel or aluminum large perforated bowl; used to washed the degree of cooked vegetables,
salad greens, pasta, and other foods
Meat Tenderizer
Made of aluminum or steel that has different-size tooth like points on each side of a meat tenderizer. These
points tenderize meat by breaking up and bruising muscle fibers.
Skimmer
A perforated disk, slightly cupped, on a long handle; used for skimming froth from liquids and for removing
solid pieces from soups, stocks, and other liquids
Chef's Fork
A chef's fork is use to turn and lift heavy pieces of meats and other items. It is also known as a braising fork.
Zester
A small hand tool used to peel of the colored part of citrus in thin strips
Strainer
Strainers have a cup-shaped body made of perforated mesh. The holes range from extra-fine to coarse.
Strainers can be used to drain pasta, vegetables, and stocks after cooking.
HPC 02 | Kitchen Essentials and Basic Food Preparations | Kitchen Tools and Equipment 14
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without prior written permission from the owner/department is STRICTLY PROHIBITED.
Divine Word College of Bangued
Bangued, Abra
Bachelor of Science in Hospitality Management
Chinois
A chinois or China cap is a metal strainer used for straining sauces and stocks. It has a pestle, a round, bat-
like instrument, that can be used to press very soft food through the China cap.
Funnel
A funnel has several sizes and can be made of various materials. It is used to pour liquid from a large
container into a smaller container, such as from a pot into a bottle.
Food Mill
A food mill is a bowl-like container with disks used to purée and strain food. Disks are available in varying
degrees of coarseness or fineness.
Mandoline
A manual slicing implement consisting of blades fitted in a flat metal or wood framework. Folding legs
position the mandoline on the worktable at a 45-degree angle for use. Levers allow the blades to be adjusted to
control the thickness of the slices. A traditional mandoline has a flat blade and a serrated blade. Additional blades
can be used in combination with the flat blade to cut julienne and bâtonnet. The serrated blade is used to cut that or
waffle slices. For safest use, a detachable guard is also supplied. The guard holds the food and allows it to be sliced
without getting the fingers near the blades.
Pizza Cutter
A pizza cutter cleanly slices baked pizza into serving pieces.
Egg Slicer
An egg slicer works by placing a peeled, hard-cooked egg in the hollow of the slicer. Push the tool down,
and the wires will slice the egg or cut it into wedges.
Can Opener
Heavy-duty can openers are mounted on the edge of the workbench. They must be carefully cleaned and
sanitized every day to prevent contamination of foods. Replace worn blades, which can leave metal shavings in the
food.
Guide Question: (Rubric: Content-70%, Organization- 25%, Quality of Writing- 5%)
1. Why is it essential to take care of and maintain kitchen equipment? (10 points)
2. Enumerate the different kinds of chopping board and their uses. (20 points)
Activity 2
In a short bond paper, illustrate the anatomy of a knife. (20 points)
Reference/s:
Cornell, D. A. V, PhD, Yao C.A. M., Cruz R.G, PhD. 2020. Kitchen Essentials and Basic Food Preparation
[Link]
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“Success is a tasty dish.
Patience, intelligence, knowledge and experience are its ‘Ingredients’.
But ‘Hard Work” is that little salt that makes it ‘Delicious’
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without prior written permission from the owner/department is STRICTLY PROHIBITED.
Divine Word College of Bangued
Bangued, Abra
Bachelor of Science in Hospitality Management
-Dr. Krishna Sahai
HPC 02 | Kitchen Essentials and Basic Food Preparations | Kitchen Tools and Equipment 16
This module is a property and is exclusively used by DWCB- Hospitality Management Department. Reproduction, storing in any retrieval
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without prior written permission from the owner/department is STRICTLY PROHIBITED.