Use Food Processing Tools,
Utensils, and
Equipment

Food successful food preservation, proper tools, utensils, and
equipment are needed.
Tools are simple implements for food preparation.
Utensils are implement especially for kitchen use.
Equipment are the materials and other items needed for a
particular task or activity.

A. Tools for measuring and weighing the
correct amount of ingredients and materials:

digital scale
measuring spoons

measuring glass/beaker
measuring cups
weighing scale

B. Utensils for handling and preparing
ingredients or materials.

utility bowls
paring knife
colander
strainer wooden spoon or ladle

Chopping
board
Utility tray
mixing bowl

TYPES KNIVES:
a. Bread- used to slice bread or cake, cutting edge is serrated.
b. Paring- use to peel and cut fruits and vegetables
c. Boning= to remove meat from bone

TYPES KNIVES:
d. Cleaver= to trim chops, cut through bone and dress poultry
e. French= to slice, cut, dice and shred raw fruits.
f. utility= to core lettuce and to pare and section fruits.
g. butcher= cut all types of meat
h. slicer= to slice all kinds of raw materials

Chopping board
tongs funnel
plastic basin

C.Equipment for Processing

Stock pot
(large kaldero or kaserola)
wok or kawali
food processor

double boiler
pressure cooker

Meat grinder meat slicer
impulse sealer

D. Containers

Quart
32 oz (946 ml)
pint
16 oz (473 ml)
half pint
8 oz (237 ml)
quart pint
4 oz (118 ml)
canning glass jars

Quart
32 oz (946 ml)
pint
16 oz (473 ml)
half pint
8 oz (237 ml)
quart pint
4 oz (118 ml)
sterilized glass bottles