Commercial Cooking
is cooking for others
for sale (restaurant,
nursing home,
boarding school, food
manufacturer, etc.)
Use and
maintain Kitchen
tools and
Equipment
Cooking
Materials
•Aluminum is the
best for all-around
use. It is the most
popular, lightweight,
attractive and less
expensive.
•Stainless Steel is the
most popular
material used for
tools and equipment,
but it is more
expensive.
•Glass is good for
baking but not
practical for top or
surface cooking.
•Cast Iron is sturdy
but must be kept
oiled to avoid
rusting.
•Ceramic and heat-
proof glass are used
especially for baking
dishes, casseroles,
and measuring cups.
•Double boiler is
used when
temperature must
be kept below
boiling.
•Teflon is a special
coating applied
inside of aluminum
or steel pots and
pans.
KITCHEN TOOLS
• A baster is handy for
returning some of the
meat or poultry
juices from the pan,
back to the food.
• Cans, bottles, cartoons
opener use to open a
food tin, preferably with
a smooth operation,
and comfortable grip
and turning knob.
•Colanders also called a
vegetable strainer are
essentialfor various
tasks from cleaning
vegetables to straining
pasta or tin contents.
•Cutting boards a
wooden or plastic
board where meat
and vegetables can
be cut.
•Dredgers – are
used to shake
flour, salt, and
pepper on meat,
poultry, and fish.
•Emery
boards/sharpening
steel – is used to
sharpen long
knives.
•Funnels – are used to
fill jars, made of
various sizes of
stainless steel,
aluminum, or of
• Garlic Press is a
kitchen tool which is
specifically designed
for the purpose of
pulping garlic.
•Graters are used to
grate, shred, slice
and separate foods
such as carrots,
cabbage and cheese.
•Handy Poultry and
roasting tools make
it easier to lift a hot
roasted turkey from
the roaster to the
serving platter.
•Kitchen shears
they are practical
for opening food
packages, cutting
tape.
•Pasta spoon or
server is used to
transfer a little or a
lot of pasta to a
waiting plate,
without mess.
•Potato masher is
used for mashing
cooked potatoes,
turnips, carrots or
other soft cooked
•Rotary egg beater
– used for beating
small amount of
eggs or batter.
•Scraper- a rubber
or silicone tool to
blend or scrape
the food from the
bowl.
•Seafood serving
tools make the task
of cleaning seafood
and removing the
shell much easier.
•Serving spoons-
utensils consisting of
a small, shallow bowl
on a handle used in
preparing, serving, or
eating food.
•Serving tongs
enable you to
more easily grab
and transfer larger
food items.
•Soup ladle is used
for serving soup or
stews, but can also
be used for gravy,
dessert sauces or
other foods.
•Spatula – is used
to level off
ingredients when
measuring.
•Spoons – solid,
slotted, or
perforated.
•Two-tine fork – used
to hold meats while
slicing, and to turn
solid pieces of meat
while browning.
•Temperature
scales – are used
to measure heat
intensity.
•Whisks for
blending, mixing
used for whipping
eggs or batter, and
for blending gravies,
sauces, and soups.
•Wooden spoons
are used for
creaming, stirring,
and mixing.
Measuring Tools
•Measuring cups and
spoons for dry
ingredients – is used
to measure solids
and dry ingredients.
•Measuring cup for
liquid ingredients –
are commonly made
up of heat-proof glass
and transparent.
•Portion scales – are
used to weigh
serving portions
from one ounce to
one pound.
•Household Scales –
are used to weigh
large quantity of
ingredients in kilos.
•Scoops or dippers –
are used to measure
serving of soft foods,
such as fillings,
icecream, and
mashed potato.
There are many
kinds of knives,
each with a
specialized use
•Butcher knife – is
used to section
raw meat, poultry,
and fish.
•French knife –is
used to chop,
dice, or mince
food.
•Roast beef slicer –
is used to slice
roasts, ham, and
thick, solid cuts of
meats.
•Boning knife – is
used to fillet fish
and to remove
raw meat from
the bone.
•Fruit and salad
knife – is used to
prepare salad
greens, vegetables,
and fruits.
•Kitchen knives often
referred to as cook's
or chef's tools, knives
are a must for all
types of kitchen
tasks.
•Citrus knife – is
used to section
citrus fruits.
•Paring knife – is
used to core, peel,
and section fruits
and vegetables.
•Vegetable peeler is
used to scrape
vegetables, such as
carrots and potatoes,
and to peel fruits.
Equipment
•Refrigerators/
freezers are
necessary in
preventing
bacterial infections
•Oven- a chamber
or compartment
used for cooking,
baking, heating, or
drying.
•Microwave ovens
have greatly
increased their
use in the food
industry.
•Blenders are used
to chop, blend,
mix, whip, puree,
grate, and liquify all
kinds of food.
