1.
Tools, Utensils and
Equipment
Ma. Lee D. de los Reyes

2.
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Purchasing a quality chef's knife is a great
first step. But, you'll want to learn how to use
it properly and how to take care of it so it
lasts you a lifetime

3.
CHOPPING BOARD
1.One of the most basic tools you need in
your kitchen is a good cutting board. You’ll
be using it every time you cook so it’s
important to choose one that’s durable and
well designed.

4.
MEASURING CUPS
1.Measuring cups are used for precisely
measuring the volume of liquid or solid
cooking ingredients.

5.
MEASURING SPOON
1.Measuring spoons are used to precisely
measure smaller amounts of liquid or solid
cooking ingredients than measuring cups.

6.
FOOD TONG
• For easily flipping meats and vegetables, a
good pair of tongs that can handle all kinds of
different sized foods is a must. It’s important for
them to have silicone tips to prevent scratching
and a high degree of heat-resistance so they
don’t melt away after frequent use.

7.
SAUTE PAN
• A saute pan is different from a skillet in a
couple of important ways. It has a wide flat
bottom and vertical sides that generally go
up much higher than a skillet’s flared sides
do.

8.
SAUCEPAN
• For cooking large dishes like soups,
stews, pastas or sauces, you’ll need a large
pot to handle the volume.

9.
MIXING BOWL
• Round bowls of varying sizes that are
used for combining food ingredients when
preparing recipes. Mixing bowls are made
of plastic, ceramic, glass, copper, and
stainless steel

10.
SKILLET PAN
flat-bottomed pan, most often round in
shape, with shallow, flared sides that may be
slightly curved. Skillets are made of various
materials commonly used for pan-searing,
pan-roasting and frying foods over moderate
to high heat.