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:
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
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