2. 1. APPLE CORER – used to remove the core and pips of fruits.
2. APPLE CUTTER – is used to cut apple and similar fruits easily while simultaneously removing the core
core and pips.
3. BASTER – used during cooking to cover meat in its own juices or with a sauce.
4. BISCUIT CUTTER – is made of metal or plastic with fairly sharp edges to cut through dough.
5. BISCUIT PRESSER – consists of a cylinder with a plunger on one end which is used to extrude cookie
cookie dough through a small hole at the other end.
6. BLOW TORCH – is used to create a hand layer of caramelized sugar crème brulee.
7. BOIL OVER PRVENTER – is a disc with a raised rim, designed to ensure an even distribution of
temperature throughout the pot.
8. BOTTLE OPENER – is a device that enables the removal of metal bottle caps from the bottles.
9. BOWL – is a round, open topped container, capable of holding liquid.
10. BREAD KNIFE – is a serrated blade made of metal and long enough to slice across a large loaf of
bread.
DIFFERENT TOOLS AND EQUIPMENT
3. 11. BROWNING TRAY – is made of glass or porcelain to absorb heat, which helps color the layer of
food in contact with its surface.
12. BUTTER CURLER – is used to produce decorative butter shapes.
13. CAKE AND PIE SERVER – is used to cut slices in pies or cakes.
14. CHEESE KNIFE – is used to cut cheese.
15. CHEESE CLOTH – is a gauged cotton cloth, used to removed whey from cheese curds and to
help hold the curds together as the cheese is formed.
16. CHEF’S KNIFE – is used to slice large cuts of beef.
17. CHERRY PITTER – is used for the removal of pits from cherries or olive.
18. CHINOISE – is used for straining substances such as custards soups and sauces or to dust food
with powder.
19. COLANDER – is used for draining substances cooked in water.
20. CUTTING BOARD – is usually smaller and lighter than butcher’s blocks generally made from
wood or plastic
21. DOUGH SCRAPER – is used to shape or cut dough.
22. EGG PIERCER – it pierces the air pocket of an eggshell with a small needle to keep the shell
from cracking during hard boiling.
4. 23. EGG POACHER – it holds a raw egg and is placed inside a pot of boiling water to poach an egg.
24. FISH SCALER – is used to remove the scales from skin of fish before cooking.
25. FLOUR SIFTER – it blends flour with other ingredients and aerates it in the process.
26. FOOD MILL – it consists of a bowl, a plate with holes like a colander and a crank with a bent metal
blade which crushes the food and forces it through the holes.
27. FUNNEL – it is a pipe with a wide conical mouth and a narrow stem.
28. GARLIC PRESSER – is a kitchen tool which is specifically designed for the purpose of pulping garlic
for cooking.
29. CHEESE GRATER – refers to a device that has a surface covered with holes edged by slightly raised
cutting edges used for grating cheese and other foods.
30. GRAVY STRAINER – it is a small pouring jug that separates roast meat drippings from melted fat, for
making gravy.
31. HERB CHOPPER – it chops or minces raw herbs.
32. LADLE – it is a type of serving spoon used for soup, stew or other foods.
5. 33. LEMON REAMER – is a juicer with a fluted peak at the end of a short handle, where a half a lemon
is pressed to release the juice.
34. LEMON SQUEEZER – it is a juicer, similar in function to a lemon reamer with an attached bowl.
35. LOBSTER PICK – is a long-handled, narrow pick, used to pull meat out of narrow legs and other
parts of a lobster or crab.
36. MEASURING CUP – it comes in 8-ounces size to measure either dry or liquid ingredients.
37. MEASURING SPOONS – are used to measure dry and liquid ingredients from tablespoon to
millilitre
38. MELON BALLER – is used to make smooth balls of melon other fruit or potatoes.
39. MORTAR AND PESTLE – is made from either porcelain or wood.
40. NUT CRACKER – is used to crack or open the hard outer shell of various nuts.
41. PASTRY BLENDER – is made of wires curved into crescent shape and held by a rigid handle.
42. PASTRY BRUSH – is used to spread oil, juices, sauces or glaze on food.
43. PASTRY WHEEL – come in a number of forms, from cutters which are designed to produce
44. POTATO MASHER – is used to crush soft foods such as cooked potatoes or mashed potatoes or
cooked apples for apple sauce.
6. 45. POULTRY SHEARS – is used for de jointing and cutting uncooked poultry.
46. ROLLING PIN – is a long, rounded wooden or marble tool rolled across the dough to flatten
it
47. SIEVE – is an instrument with a meshed or perforated bottom, used for separating coarse
from fine parts of loose matter and for straining liquid.
48. SLOTTED SPOON – is a wide shallow wire-mesh basket with a long handle used for removing
hot food from liquid or skimming foam off when making broths.
49. SPATULA – is a hand-held tool that is used for lifting, flipping or spreading.
50. TOMATO KNIFE – is a serrated knife used to slice through tomatoes.
51. TONGS – is used for gripping and lifting.
52. TRUSSING NEEDLES – are stainless needles threaded with twine and used to truss food.
53. WHISK – is used to blend ingredients smooth or to incorporate air into a mixture.
54. WOODEN SPOON – is used for mixing and stirring during cooking and baking.
7. 1. Clean equipment and utensils prior to use.
2. Soiled equipment and utensils.
3. Scraping, pre flushing and pre-soaking.
4. Cleaning.
5. Proper storage handling.
1. Washing 3. Sanitizing
2. Rinsing 4. Air drying
1. Use care in cooking.
2. Wash utensils immediately after using.
3. Use proper storage.
TIPS
CLEANING PROCESS
CLEANING AND SANITIZING
