Kitchen Tools Equipment

KITCHEN TOOLS
& EQUIPMENT

Kitchen Tools

Can opener. is
used to open food
containers.
Kitchen Tools

Colanders also called
a vegetable strainer,
are essential for
various tasks from
cleaning vegetables to
straining pasta or
contents.
Kitchen Tools

Cutting boards are
wooden or plastic
board where meat,
fruits and vegetables
are cut.
Kitchen Tools

Funnels – are used to
fill jars, made of
various sizes of
stainless steel,
aluminum, or of
plastic.
Kitchen Tools

 Garlic Press is a
kitchen tool which is
specifically designed
for the purpose of
pulping garlic.
Kitchen Tools

 Graters are used to
grate, shred, slice
and separate
vegetables such as
carrots, cabbage and
cheese.
Kitchen Tools

Kitchen shears They are
practical for opening
food packages, cutting
tapes or strings or simply
remove labels or tags
from items. Other cutting
tools such as box cutters
are also handy for
opening packages.
Kitchen Tools

Potato masher is
used for mashing
cooked potatoes,
turnips, carrots or
other soft cooked
vegetables.
Kitchen Tools

Rotary egg beater is
used for beating
small amount of
eggs or batter. The
beater should be
made of stainless
steel.
Kitchen Tools

Scraper is a
rubber or silicone
tool used to
blend or scrape
the food from the
bowl.
Kitchen Tools

Serving spoons
are small, shallow
bowl on a handle
used in
preparing,
serving, or eating
food.
Kitchen Tools

 Serving tongs are used to
grab and transfer food
items, poultry or meat
portions to a serving
platter, hot deep fryer, and
plate. They give you a
better grip especially when
used with a deep fryer, or a
large stock pot or at the
barbecue.
Kitchen Tools

Spatula is used to
level off ingredients
when measuring
and to spread
frostings and
sandwich fillings.
Kitchen Tools

Whisks are used for
blending, mixing,
whipping eggs or batter,
and for blending gravies,
sauces, and soups. The
beaters are made of
looped, steel piano wires
which are twisted together
to form the handle.
Kitchen Tools

Wooden spoons
are made of hard
wood which are
used for
creaming,
stirring, and
mixing.
Measuring Tools

Measuring cup for
liquid ingredients is
commonly made up
of heat-proof glass
and transparent so
that the liquid can be
seen.
Measuring Tools

Household Scales are
used to weigh large
quantity of ingredients
in kilos, commonly in
rice, flour, sugar,
legumes or vegetables
and meat up to 25
pounds.
Measuring Tools

Measuring
cups – can be
used for both
liquid and dry
measures
Measuring Tools

 Measuring spoons -
used for measuring
very small volumes:
1tablespoon, 1
teaspoon, ½ teaspoon,
and ¼ teaspoon. They
are most often used for
spices and seasonings.
KNIVES

KNIVES

 French knife or chef’s knife – most frequently used in
the kitchen for general purpose chopping, slicing,
dicing. Larger knives are for heavy cutting and
chopping. Smaller blades are for more delicate work.
 o Utility knife or salad knife - narrow, pointed knife.

Used mostly for pantry work, cutting and preparing
lettuce and fruits. Useful also for carving roast
chicken and duck.
KNIVES

 Paring knife- small pointed blade used for trimming
and paring vegetables and fruits.
 Boning knife- thin, pointed blade used for boning

raw meats and poultry.
 Slicer - long, slender, flexible blade used for carving

and slicing cooked meats.
KNIVES

 Serrated Slicer - like a slicer but with a serrated edge.
Used for cutting breads, cakes and similar items.
 Butcher knife- heavy, broad, slightly curved blade.

Used for cutting, sectioning and trimming raw meats
in the butcher shop.
 Scimitar or steak knife – curved, pointed blade used

for accurate cutting of steaks.
KNIVES

 Cleaver-very heavy, broad blade. Used for cutting
through bones.
 Oyster knife - short, rigid, blunt knife for opening

oysters.
 o Clam knife - short, rigid, broad bladed knife with a

slight edge for opening clams.
KNIVES

Vegetable peeler - short tool with a slotted,
swiveling blade for peeling fruits and
vegetables.
o Steel- not a knife but an essential part of the

knife kit for truing and maintaining knife
edges.
hand tools

 Ball Cutter, melon ball scoop or parisienne knife –
used for cutting fruits and vegetables into small balls.
 oCook’s Fork - heavy, two-pronged fork with a long

handle. Used for lifting and turning meats and other
items.
 Straight spatula or palette knife - long, flexible blade

with a rounded end. Used mostly for spreading icing
on cakes and for mixing and bowl scraping.
hand tools

 Sandwich spreader - a short, stubby spatula for
spreading fillings and spreads on sandwiches.
 Offset spatula – broad blade, bent to keep hand off hot

surfaces. Used for turning, lifting eggs and pancakes,
and meats on griddles, grills and sheet pans.
 Rubber spatula or scraper - broad, flexible rubber or

plastic tip on long handle. Used to scrape bowls and
pans and for folding in egg foams or whipped cream.
hand tools

Pie Server – a wedge shaped offset spatula
for lifting pie wedges from pan.
o Bench scraper or dough knife - broad, stiff

piece of metal with a wooden handle on one
edge. Used to cut pieces of dough and to
scrape workbenches.
hand tools

 Pastry wheel or wheel knife - round, rotating blade on a
handle. Used for cutting rolled-out doughs and pastry and
baked pizza.
 Spoons: solid, slotted and perforated - large stainless-steel

spoons that hold about 90mL for stirring, mixing and
serving. Slotted and perforated spoons are used when liquid
must be drained from solids.
 Tongs - spring type or scissors type tools used to pick up

and handlefoods.
Hand tools

Wire Whip - loops of stainless steel wire
fastened to a handle.
There are two types:
 Heavy whips are straight, stiff and heavy used
for general mixing, stirring and beating especially
for liquids.
 Balloon whips have many flexible wires used for
whipping eggs, cream and hollandaise, and for
mixing thinner liquids.
Hand tools

China Cap - cone shaped strainer used for
straining, stocks, soups and sauces and other
liquids. Pointed shape allows the cook the
drain liquids through a relatively small
opening.
o Fine China cap or chinois – china cap with

very fine mesh. Used when great clarity or
smoothness is required in a liquid.
Hand tools

 Strainer - round-bottomed, cup shaped strainer
made of screen type mesh or perforated metal. Used
for straining pasta and vegetables.
 Sieve - screen type mesh supported in a round metal
frame. Used for sifting flour and other dry
ingredients.
 Colander - large perforated bowl made of stainless
steel or aluminum. Used to drain washed or cooked
vegetables, salad greens, pasta and other foods.
Hand tools

 Food mill – tool with a hand-turned blade that forces
foods through a perforated disk. Used for pureeing
foods.
 Grater - used for shredding and grating vegetables,

cheese, citrus rinds and other foods.
 o Zester - small hand tool used for removing the

colored part of citrus peels in thin strips.
Hand tools

 Channel knife - small hand tool mostly in decorative work.
 Pastry bag and tubes – cone-shaped cloth or plastic bag with

open end that can be fitted with metal tubes or tips of various
shapes and sizes. Used for shaping and decorating with items
such as cake icing, whipped cream, duchesse potatoes and soft
dough.
 Pastry brush - used to items with egg wash, glazes
 Can opener - heavy-duty can openers are mounted on the edge

of the workbench.

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KITCHEN TOOLS

 o Utility knife or salad knife - narrow, pointed knife.

 Boning knife- thin, pointed blade used for boning

 Slicer - long, slender, flexible blade used for carving

 Butcher knife- heavy, broad, slightly curved blade.

 Scimitar or steak knife – curved, pointed blade used

 Oyster knife - short, rigid, blunt knife for opening

 o Clam knife - short, rigid, broad bladed knife with a

o Steel- not a knife but an essential part of the

 oCook’s Fork - heavy, two-pronged fork with a long

 Straight spatula or palette knife - long, flexible blade

 Offset spatula – broad blade, bent to keep hand off hot

 Rubber spatula or scraper - broad, flexible rubber or

o Bench scraper or dough knife - broad, stiff

 Spoons: solid, slotted and perforated - large stainless-steel

 Tongs - spring type or scissors type tools used to pick up

o Fine China cap or chinois – china cap with

 Grater - used for shredding and grating vegetables,

 o Zester - small hand tool used for removing the

 Pastry bag and tubes – cone-shaped cloth or plastic bag with

 Pastry brush - used to items with egg wash, glazes

 Can opener - heavy-duty can openers are mounted on the edge

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