CONTENT STANDARD * Identify kitchen tools and equipment based on their uses * Use kitchen tools and equipment in accordance to their function * Kitchen Tools * Types of Kitchen Knives * Kitchen Equipment

2. Classify the types of appropriate
cleaning tools and equipment
based on their uses
Identify types of tools, equipment, and paraphernalia
Participate in class discussion
Learning Outcomes:

3. Classify the types of appropriate
cleaning tools and equipment
based on their uses
Identify types of tools, equipment, and paraphernalia
Participate in class discussion
Learning Outcomes:
KITCHEN TOOLS

4. FRYING PAN /
SKILLET
A flat pan with flared sides and
no lid typically a 20 to 30 cm (8
to 12 inches) in diameter

5. SAUCE PAN
A vessel with vertical sides
about the same height as their
diameter commonly used for
simmering or boiling

6. SAUTE PAN
It has a large surface area but
with vertical sides to prevent
food from escaping during
cooking

7. STOCKPOT
A large pot with sides at least as
tall as their diameter usually
measured in volume (6-36 L)

8. COLANDER
A type of sieve used for
separating liquids and solids.

9. CUTTING
BOARD
A durable board often made
with wood, plastic or glass on
which the material to be cut is
placed.

10. LADLE
A type of serving spoon that is
widely used for soup, stew or
other liquid foods.

11. MEASURING
CUP
A kitchen utensil used primarily
to measure the volume of liquid
or powder-form cooking
ingredients.

12. CUTLERY
Usually known as silverware or
flatware which refers to any
hand implement used in
preparing and serving food

13. GRATER
A kitchen utensil used to grate
foods into fine strips or crumbs.

14. WHISK
A cooking utensil used to blend
ingredients smoothly.

15. VEGETABLE
PEELER
Used to scrape vegetables, such
as carrots and potatoes and can
also be used to peel fruits

16. CAN & BOTTLE
OPENER
Used to open a food tin,
preferably with a smooth
operation, and comfortable grip
and turning knob

17. POTATO
MASHER
Used for mashing potatoes or
other soft cooked vegetables

18. GARLIC
PRESSER
A kitchen tools specifically
designed for crushing garlic

19. BASTING
BRUSH
A cooking tool designed to assist
cooks with basting, which refers
to adding liquid to food for
flavor and to help keep it moist

20. FUNNEL
A conical utensil having a small
hole or narrow tube at the apex
used to transfer the flow of a
substance, as into a small-
mouthed container

21. Chef’s Knife
Used for chopping , slicing,
mincing and performing
mort food cutting tasks
that do not require a high
degree of precision

22. Serrated Knife
Also known as bread knife.
The serration allows for
easy cutting through the
crust and soft inside of a
loaf without significantly
warping the form

23. Paring Knife
Used for cutting small
precision details and for
peeling fruits and
vegetables.

24. Cleaver
A heavy, rectangular blade
designed to cut through
meat and bones in heavy,
hard strokes.

25. Boning Knife
A flexible, thin and long
knife designed for
removing bones from
meat, especially fish and
poultry

26. Classify the types of appropriate
cleaning tools and equipment
based on their uses
Identify types of tools, equipment, and paraphernalia
Participate in class discussion
Learning Outcomes:
KITCHEN EQUIPMENT

27. HAND MIXER
A hand-held mixing device
consists of a handle mounted
over a large enclosure
containing the motor, which
drives one or two beaters which
are immersed in the food to be
mixed

28. MICROWAVE
OVEN
A kitchen tools specifically
designed for crushing garlic

29. BLENDER
A kitchen and laboratory
appliance used to mix, puree, or
emulsify food and other
substances

30. FOOD
PROCESSOR
An electric kitchen appliance
that utilizes several different
blades and a high-speed motor
to handle several different
common cooking tasks

31. BURNER GAS
RANGE w/ OVEN
A kitchen appliance with a
chamber or compartment used
for cooking, baking, heating or
drying

32. PRESSURE
COOKER
A kitchen equipment that allows
cooks to prepare certain foods
in less time than required by
conventional methods.

33. REFERENCES: Skills for a Lifetime in TLE 8 by Virginia C.
Esmilla-Sercado
Thank You!