ARRANGE THE

JUMBLED LETTERS
1. MUNIMULA
2. LESSNITAS
3. SSLAG
 MATERIALS OF KITCHEN
UTENSILS AND EQUIPMENT
COMMONLY FOUND IN THE
KITCHEN.
ALUMINUM
- IS THE BEST FOR ALL-AROUND USE. IT IS THE MOST POPULAR,
LIGHTWEIGHT, ATTRACTIVE AND LESS EXPENSIVE. IT REQUIRES CARE
TO KEEP IT SHINY AND CLEAN. MUCH MORE, IT GIVES EVEN HEAT
DISTRIBUTION NO MATTER WHAT HEAT TEMPERATURE YOU HAVE.

- IT IS AVAILABLE IN SHEET OR CAST ALUMINUM.

- SINCE IT IS A SOFT METAL, THE LIGHTER GAUGES WILL DENT AND

SCRATCH EASILY, MAKING THE UTENSIL UNUSABLE.
STAINLESS STEEL
-IS
THE MOST POPULAR MATERIAL USED FOR TOOLS AND
EQUIPMENT, BUT IS MORE EXPENSIVE.
-IT IS EASIER TO CLEAN AND SHINE AND WILL NOT WEAR
OUT AS SOON AS ALUMINUM.
-CHOOSE THOSE WITH COPPER, ALUMINUM OR
LAMINATED STEEL BOTTOMS TO SPREAD HEAT AND KEEP
THE POT FROM GETTING HEAT DARK SPOTS.
-STAINLESS STEEL UTENSILS MAYBE BOUGHT IN MANY
GAUGES, FROM LIGHT TO HEAVY.
GLASS
IS GOOD FOR BAKING BUT NOT
PRACTICAL ON TOP OR SURFACE
COOKING. GREAT CARE IS NEEDED TO
MAKE SURE FOR LONG SHELF LIFE.
CAST IRON
IS STURDY BUT MUST BE KEPT
SEASONED TO AVOID RUST. SALAD OIL
WITH NO SALT OR SHORTENING CAN BE
RUB INSIDE AND OUT AND DRY. WASH
WITH SOAP (NOT DETERGENT) BEFORE
USING.
CERAMIC AND HEAT-PROOF GLASS
- IS USED ESPECIALLY FOR BAKING DISHES,
CASSEROLES, AND MEASURING CUPS.
-GLASS AND CERAMIC CONDUCT THE HEAT
SLOWLY AND EVENLY.
-MANY OF THESE BAKING DISHES ARE
DECORATED AND CAN GO FROM STOVE OR OVEN
TO THE DINING TABLE.
TEFLON
-IS A SPECIAL COATING APPLIED TO THE INSIDE OF
SOME ALUMINUM OR STEEL POTS AND PANS.
-IT HELPS FOOD FROM NOT STICKING TO THE PAN.
IT IS EASIER TO WASH AND CLEAN, HOWEVER, TAKE
CARE NOT TO SCRATCH THE TEFLON COATING WITH
SHARP INSTRUMENT SUCH AS KNIFE OR FORK.
-USE WOODEN OR PLASTIC SPATULA TO TURN OR
MIX FOOD INSIDE.
PLASTIC AND HARD RUBBER
ARE USED FOR CUTTING AND CHOPPING
--

BOARDS, TABLE TOPS, BOWLS, TRAYS,

GARBAGE PAILS AND CANISTERS.
-THEY ARE MUCH LESS DULLING TO KNIVES
THAN METAL AND MORE SANITARY THAN
WOOD.
-PLASTICS ARE GREATLY DURABLE AND
 YOUR TASKS!
WRITTEN TASK NO. 1
 ENRICHMENT ACTIVITY 1: ON YOUR ANSWER SHEET LIST DOWN
ALL THE UTENSILS AND EQUIPMENT YOU CAN FIND IN YOUR
KITCHEN. IDENTIFY THE MATERIALS OF YOUR KITCHEN TOOLS
AND EQUIPMENT. FOLLOW THE FORMAT BELOW. (10 POINTS)

Kitchen Utensils and Equipment Materials

1. 1.

2. 2.

3. 3.

4. 4.

5. 5.
ENRICHMENT ACTIVITY 2: SELECT THE RIGHT MATERIALS OF
KITCHEN TOOLS AND UTENSILS IN EACH STATEMENT.
CHOOSE YOUR ANSWER/S FROM THE BOX BELOW. (10 POINTS)

1. USE FRYING PAN MADE UP OF _____________ MATERIAL TO AVOID FRIED EGG STICKING ON THE
PAN
2. TRISHIA WILL USE BAKING PAN MADE OF___________ MATERIAL IN COOKING BAKE MACARONI
FOR HER BIRTHDAY
3. ______________ IS MATERIAL NEED TO BE SEASONED PROPERLY AFTER CLEANING.
4. BECAUSE OF TIGHT BUDGET DUE TO PANDEMIC, RUSSEL BOUGHT _____ MATERIAL FOR SCRAPER
BECAUSE IT IS DURABLE AND CHEAP.
5. ________________________ IS THE MOST POPULAR, LIGHTWEIGHT, ATTRACTIVE AND LESS
EXPENSIVE. IT REQUIRES CARE TO KEEP IT SHINY AND CLEAN.
 WRAP-UP ACTIVITY
DIRECTION: BELOW ARE EXAMPLES OF TOOLS AND EQUIPMENT FOUND IN THE
KITCHEN.
IDENTIFY THE MATERIALS THESE TOOLS CAN BE MADE OF. (10 POINTS)
EXAMPLE FRYING PAN – (CAN BE MADE OF) ALUMINUM, STAINLESS,
STEEL, TEFLON
1. COLANDER ______________________________________
2. SOUP LADLE _____________________________________
3. CHOPPING BOARD _________________________________
4. BAKING PAN _____________________________________
5. SAUCE PAN ______________________________________
END
COOKING UTENSILS LIST
THAT EVERY KITCHEN
NEEDS
1. A BASTER IS HANDY FOR RETURNING SOME OF THE MEAT OR
POULTRY JUICES FROM THE PAN, BACK TO THE FOOD. BASTING
BRUSHES CAN BE USED FOR THE SAME PURPOSE, BUT THEY ARE
ALSO CONVENIENT FOR BUTTERING THE TOPS OF BREADS AND
BAKED GOODS AFTER THEY COME OUT OF THE OVEN.
2. CANS, BOTTLES, CARTOONS OPENER USE TO
OPEN A FOOD TIN, PREFERABLY WITH A
SMOOTH OPERATION, AND COMFORTABLE
GRIP AND TURNING KNOB.
3. COLANDERS ALSO CALLED A VEGETABLE
STRAINER ARE ESSENTIAL FOR VARIOUS
TASKS FROM CLEANING VEGETABLES TO
STRAINING PASTA OR TIN CONTENTS.
4. CUTTING BOARDS A WOODEN OR
PLASTIC BOARD WHERE MEATS AND
VEGETABLES CAN BE CUT.
5. DREDGERS – USED TO SHAKE
FLOUR, SALT, AND PEPPER ON
MEAT, POULTRY, AND FISH.
6. DOUBLE BOILER – USED WHEN TEMPERATURES
MUST BE KEPT BELOW BOILING, SUCH AS FOR EGG
SAUCES, PUDDINGS, AND TO KEEP FOODS WARM
WITHOUT OVERCOOKING.
7. EMERY BOARDS/SHARPENING
STEEL – USED TO SHARPEN LONG
KNIVES.
8. FLIPPER USE FOR TURNING
HAMBURGERS AND OTHER FOOD
ITEMS
9. FUNNELS – USED TO FILL JARS,
MADE OF VARIOUS SIZES OF
STAINLESS STEEL, ALUMINUM, OR OF
PLASTIC
10. GARLIC PRESS IS A KITCHEN TOOL WHICH
IS SPECIFICALLY DESIGNED FOR THE PURPOSE
OF PULPING GARLIC FOR COOKING.
11. GRATERS USED TO GRATE, SHRED,
SLICE AND SEPARATE FOODS SUCH AS
CARROTS, CABBAGE AND CHEESE
12. HANDY POULTRY & ROASTING TOOLS
MAKE IT EASIER TO LIFT A HOT ROASTED
TURKEY FROM THE ROASTER TO THE
SERVING PLATTER, WITHOUT IT FALLING
APART
13. 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
14. 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. OTHER CUTTING
TOOLS SUCH AS BOX CUTTERS ARE JUST AS HANDY,
ESPECIALLY FOR OPENING PACKAGES.
 COMMONLY USED MEASURING TOOLS IN THE HOME OR
IN COMMERCIAL KITCHENS INCLUDE THE FOLLOWING:
MEASURING CUP FOR DRY INGREDIENTS – IS USED TO MEASURE SOLIDS
AND DRY INGREDIENTS, SUCH AS FLOUR, FAT AND SUGAR. IT IS COMMONLY
MADE OF ALUMINUM OR STAINLESS MATERIAL. SIZES RANGE FROM 1, ½, ¾
AND ¼ (NESTED CUPS) TO ONE GALLON. THERE ARE CUPS MADE OF PLASTIC
AND COME IN DIFFERENT COLORS, BUT COULD ONLY BE USED FOR COLD
INGREDIENTS. THEY COULD WARP, CAUSING INACCURATE MEASURE
MEASURING CUP FOR LIQUID INGREDIENTS -
COMMONLY MADE UP OF HEAT-PROOF GLASS AND
TRANSPARENT SO THAT LIQUID CAN BE SEEN.
QUANTITY OF MEASURE OF LIQUID INGREDIENT IS
DIFFERENT IN A DRY MEASURING CUP
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.
SPOONS COME IN VARIETY OF SIZES, SHAPES,
MATERIALS AND COLORS. THESE ARE USED TO
MEASURE SMALLER QUANTITIES OF INGREDIENTS
CALLED FOR IN THE RECIPE LIKE: 1 TABLESPOON
OF BUTTER OR ¼ TEASPOON OF SALT.
 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.
16. PASTA SPOON OR SERVER IS USE TO TRANSFER A
LITTLE OR MUCH COOKED PASTA TO A WAITING
PLATE, WITHOUT MESS. PASTA SPOONS ARE BEST
USED WITH SPAGHETTI-STYLE OR OTHER LONG
PASTA NOODLES; YOU CAN USE A LARGE SLOTTED
SERVING SPOON FOR SHORT PASTAS.
17. POTATO MASHER USED FOR
MASHING COOKED POTATOES,
TURNIPS, CARROTS OR OTHER SOFT
COOKED VEGETABLES.
18. ROTARY EGGBEATER – USED FOR
BEATING SMALL AMOUNT OF EGGS OR
BATTER. THE BEATERS SHOULD BE MADE
UP OF STAINLESS STEEL, AND GEAR
DRIVEN FOR EASE IN ROTATING
19. SCRAPER- A RUBBER OR SILICONE TOOLS
TO BLEND OR SCRAPE THE FOOD FROM THE
BOWL; METAL, SILICONE OR PLASTIC EGG
TURNERS OR FLIPPERS
20. SEAFOOD SERVING TOOLS MAKE THE
TASK OF CLEANING SEAFOOD AND
REMOVING THE SHELL MUCH EASIER. FOR
COOKING SEAFOOD, UTENSILS WILL VARY
DEPENDING ON WHAT YOU ARE COOKING.
21. SERVING SPOONS- A UTENSIL
CONSISTING OF A SMALL, SHALLOW
BOWL ON A HANDLE, USED IN
PREPARING, SERVING, OR EATING FOOD.
22. 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. IT GIVES YOU A BETTER GRIP
AND THE LONGER THE TONGS, THE BETTER ESPECIALLY
WHEN USED WITH A DEEP FRYER, A LARGE STOCK POT OR
AT THE BARBECUE.
23. SOUP LADLE IS USED FOR SERVING SOUP OR
STEWS, BUT CAN ALSO BE USED FOR GRAVY,
DESSERT SAUCES OR OTHER FOODS. A SOUP LADLE
ALSO WORKS WELL TO REMOVE OR SKIM OFF FAT
FROM SOUPS AND STEWS.
 OFF SET SPATULA – USED TO LEVEL OFF
INGREDIENTS WHEN MEASURING AND TO
SPREAD FROSTINGS AND SANDWICH
FILLINGS
 THERE ARE MANY KINDS OF KNIVES, EACH
WITH A SPECIALIZED USE
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. HEAVY KNIVES HAVE A
SABER OR FLAT GRIND
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
24. 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
25. TEMPERATURE SCALES - USED TO MEASURE HEAT INTENSITY.
DIFFERENT THERMOMETERS ARE USED FOR DIFFERENT PURPOSES
IN FOOD PREPARATION – FOR MEAT, CANDY OR DEEP-FAT FRYING.
OTHER SMALL THERMOMETERS ARE HANGED OR STAND IN
OVENS OR REFRIGERATORS TO CHECK THE ACCURACY OF THE
EQUIPMENT’S THERMOSTAT.
26. TWO-TINE FORK – USED TO HOLD MEATS
WHILE SLICING, AND TO TURN SOLID PIECES OF
MEAT WHILE BROWNING OR COOKING MADE OF
STAINLESS STEEL AND WITH HEAT-PROOF HANDLE.
27. VEGETABLE PEELER. USED TO SCRAPE
VEGETABLES, SUCH AS CARROTS AND POTATOES
AND TO PEEL FRUITS. THE BEST ONES ARE MADE
OF STAINLESS STEEL WITH SHARP DOUBLE BLADE
THAT SWIVELS.
28. WHISKS FOR BLENDING, MIXING USED FOR
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
29. WOODEN SPOONS CONTINUE TO BE
KITCHEN ESSENTIALS BECAUSE OF THEIR
USEFULNESS FOR USED FOR CREAMING,
STIRRING, AND MIXING. THEY SHOULD BE
MADE OF HARD WOOD
 EQUIPMENT
MORE COMPLICATED TOOLS ARE CALLED
EQUIPMENT. 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. MOST REFRIGERATORS HAVE SPECIAL
COMPARTMENT FOR MEAT, FRUITS AND VEGETABLES TO
KEEP THE MOISTURE CONTENT OF EACH TYPE OF FOOD.
BUTTER COMPARTMENT HOLDS BUTTER SEPARATELY TO
PREVENT FOOD ODORS FROM SPOILING ITS FLAVOR.
BASICALLY, REFRIGERATOR OR FREEZER IS AN INSULATED
BOX, EQUIPPED WITH REFRIGERATION UNIT AND A
CONTROL TO MAINTAIN THE PROPER INSIDE
TEMPERATURE FOR FOOD STORAGE.
AUXILIARY EQUIPMENT
LIKE GRIDDLES, TILTING SKILLETS,
BROILERS/GRILLS, STEAMERS, COFFEE MAKERS,
DEEP-FAT FRYERS, WOK, CROCKERY, CUTTING
EQUIPMENT (MEATSLICER, FOOD CHOPPERS,
GRINDERS) MIXERS AND BOWLS, POTS AND PANS
ARE UTILIZED MOST COMMONLY IN BIG FOOD
ESTABLISHMENTS, SOME WITH SPECIALIZED USES
AND SOME ARE OPTIONAL.
GRIDDLES
TILTING SKILLETS
GRILLING
STEAMERS
COFFEE MAKER
DEEP FAT FRYERS
MEAT SLICER
MICROWAVE OVENS
HAVE GREATLY INCREASED THEIR USE IN
THE FOOD INDUSTRY. FOODS CAN BE
PREPARED AHEAD OF TIME, FROZEN OR
REFRIGERATED DURING THE SLACK
PERIODS, AND COOKED OR HEATED
QUICKLY IN MICROWAVE OVENS
MICROWAVE OVEN
BLENDERS
ARE USED TO CHOP, BLEND, MIX, WHIP,
PUREE, GRATE, AND LIQUEFY ALL KINDS OF
FOOD. A
BLENDER IS A VERY USEFUL APPLIANCE.
THEY VARY IN THE AMOUNT OF POWER
(VOLTAGE/WATTAGE). OTHERS VARY AND DO
NOT DO THE SAME JOBS.
BLENDERS
 YOUR TASKS!
PERFORMANCE TASK NO. 1
ENRICHMENT ACTIVITY 1: CHOOSE SET A AND SET B, SET B IS
INTENDED ONLY FOR STUDENTS WHO DO NOT HAVE MOBILE PHONE
WITH CAMERA AND ACCESS TO INTERNET.

SET A.
DIRECTION: YOU WERE ASKED TO COOK “TORTANG TALONG”. READ
THE GIVEN RECIPE CAREFULLY SO THAT YOU CAN PREPARE AND COOK
THIS SUCCESSFULLY. ASK FOR THE GUIDANCE OF YOUR PARENTS OR
ELDER SIBLINGS TO COMPLETE THE TASK SAFELY. PREPARE A SHORT
VIDEO OR PICTURE OF YOUR COOKING DEMONSTRATION SHOWING
THE PROPER USED OF TOOLS AND UTENSILS AND EQUIPMENT YOU
USED DURING COOKING AND PREPARATION. (20 POINTS)
TORTANG TALONG

INGREDIENTS

4 PIECES EGGPLANT
2 RAW EGGS
1TSP OF SALT
4 TBSP COOKING OIL

• PROCEDURE:
• START OUT BY TAKING YOUR 4 PIECES OF CHINESE EGGPLANT AND GRILLING THEM. DO THIS UNTIL THE SKIN BECOMES
NEARLY BLACK IN COLOR, THEN LET IT COOLS. ONCE IT IS SAFE TO TOUCH, START PEELING THE SKIN OFF, AND THEN SET IT
ASIDE. WE’LL START CREATING THE EGG COATING FOR OUR EGGPLANT.
• IN A BOWL, CRACK OPEN 2 RAW EGGS. SPRINKLE 1 TEASPOON OF SALT FOR ADDED FLAVOR ONTO THE BOWL, AND THEN BEAT
THE MIXTURE. NOW TAKE OUT YOUR SKINLESS EGGPLANT FROM EARLIER, AND PUT IT ON A FLAT SURFACE. GRAB YOUR
FORK AND FLATTEN THE EGGPLANTS. AND THEN GET YOUR BOWL WITH THE BEATEN EGGS AND SALT. MAKING SURE YOU’VE
COATED IT FULLY, DIP YOUR FLATTENED EGGPLANT INSIDE THE BOWL.
• AFTER THIS, YOU CAN GO AHEAD AND START PREPPING FOR THE FRYING PROCESS. HEAT UP A PAN, AND THEN ADD 4
TABLESPOONS OF COOKING OIL INSIDE. THEN PLACE YOUR COATED EGGPLANTS ON THE PAN, AND FRY THESE. KEEP AN EYE
ON THEM, AND ENSURE THAT YOU GET BOTH SIDES FRIED NICELY. THIS SHOULD TAKE APPROXIMATELY 3 TO 4 MINUTES PER
SIDE WITH MEDIUM HEAT.
 Scoring Rubrics for Performance Set A

Score/Rate

Demonstrated and identified 5 20

kitchen utensils/tools
Demonstrated and identified 4 15
kitchen utensils/tools
Demonstrated and identified 3 10
kitchen utensils/tools
Demonstrated and identified 2 5
kitchen utensils/tools
Demonstrated and identified 1 2
kitchen utensils/tools
SET B
• READ THE GIVEN RECIPE
• LIST DOWN THE TOOLS AND EQUIPMENT NEEDED IN COOKING
TORTANG TALONG.
• DRAW OR CUT PICTURES OF DIFFERENT KITCHEN TOOLS, UTENSILS
AND EQUIPMENT YOU USED IN COOKING THE TORTANG TALONG
• DESCRIBE THE USES OF EACH TOOL AND EQUIPMENT.
• SUBMIT YOUR WORK TO YOUR SUBJECT TEACHER ON TIME.
 Scoring Rubrics for Performance Set B

Score/Rate

Draw and identified 5 kitchen 20

utensils/tools
Draw and identified 4 kitchen 15
utensils/tools
Draw and identified 3 kitchen 10
utensils/tools
Draw and identified 2 kitchen 5
utensils/tools

Draw and identified 1 kitchen 2

utensils/tools
ENRICHMENT ACTIVITY 2: MAKE A SCRAPBOOK
OF DIFFERENT TOOLS, UTENSILS AND
EQUIPMENT AVAILABLE IN YOUR KITCHEN. YOU
CAN DRAW OR MAKE A CUT OUTS IN THE
MAGAZINE OR NEWSPAPER AND PASTE IT ON A
SHORT BOND PAPER. WRITE THE USES OF EACH
TOOL, UTENSILS AND EQUIPMENT. (30 POINTS)
 Scoring Rubric

Excelling (10) Acceptable(8) Fair(6) Needs work(4) Nonexistent(2)

Creativity Scrapbook is Scrapbook is Scrapbook is Scrapbook is like Scrapbook does
unique, appealing, mostly unique, similar to others, many others, not take
and takes organized, and layout is layout is advantage of
advantage of the shows some use unorganized. unappealing and creative tools
design tools of design tools. unorganized. available. Little
available. thought in choice
of subject

Content Accurate content Accurate content, Some inaccuracies Many Project does not
explained in detail but not very in content, or lack inaccuracies, or reference any
detailed. of any detail. incomplete content discussed
information in the unit.

Included all All requirements All requirements One requirement Two requirements More than two
requirements met or exceeded met. missing. missing. requirements
missing from the
project.
ON COLUMN C, DRAW A IF THE STATEMENT/S IN COLUMN
A MATCH WITH COLUMN B AND IF NOT WRITE THE
CORRECT WORD/S IN COLUMN C THAT BEST DESCRIBE THE
STATEMENT. (10 POINTS)

Column A Column B Column C

1. It is used to sharpen knives. Potato masher
2. It is a kitchen tool which is specifically Garlic press
designed for the purpose of pulping
garlic for cooking.
3. It is used to measure heat intensity. Thermometer scales
4. A tool used to fill jars. Sharpening Steel
5. It is also called vegetable strainer. Colander
END