KITCHEN

EQUIPMENT
AND THE
TRENDS IN
THE KITCHEN
 PROCESSING
TOOLS BY HAND
1. Grater – used for grating cheese
and vegetables.

2. Lemon/fruit squeezer – used to

squeeze the juice.

3. Mortar and pestle – used for

grinding, crushing, or mashing
spices.

4. Nutmeg grater – used for grating

nutmeg.
5. Mandoline – used for
cutting fruits and vegetables
such as juliennes.

6. Pepper and salt mill – used

for grounding pepper and
breaking large crystal salt.

7. Potato masher – used for

mashing potato.

8. Melon baller – used for

scooping out sphericals
chunks of melon.
9. Zester/micro plane – used for
removing or peeling the outer most
layers of fruit and vegetables.
 Processing Tools by Machine
1. Blender – used to puree
food for soups, dips, batters
and drinks.
2. Handheld blender – used to
puree food in the pot.
3. Handheld electric mixer –
used for faster whisking,
mixing and beating.
4. Electric food processor with
revolving blade inside a
container to chop – used for
mixing and blending food.
5. Food mill/ food
preparation utensil –
used for mashing and
sieving soft food.

6. Electric spice
grinders or mills –
used for grinding
whole spices.
 Measuring Tools
1. Measuring cups – used for
accurate measurement of
dry and liquid ingredients.
2. Measuring spoons – used
for measuring small
amounts of ingredients.
3. Scales – used for weighing
meat, fruits, vegetables
and dry ingredients.
4. Food thermometers – used
for testing the temperature
of meats, poultry and
baked products.
 Mixing Tools
1. Wooden spoon – used for
stirring mixtures on the
stove.
2. Wooden spatula – used for
folding mixture.
3. Flexible or rubber spatula –
used for folding mixture
and scrapping mixture out
of the mixing bowl.
4. Mixing bowls in graduated
sizes – used for mixing
salad dressing or dough ,
marinating meats, and
holding prepared
ingredients.
5. Wire whisk/ balloon whisk
with stiff, thin wire loops
attached to a handle – used
for whipping foodstuffs.

6. Tongs in various forms –

used for taking hold of
objects, for turning and
moving delicate pieces of hot
food.

7. Coil whisk – used for

whisking small quantities of
sauce in a saucepan.
 Sieving Tools
1. Colander – a bowl – shaped
kitchen utensil with
perforations for draining off
liquids and rinsing food.
2. Sieves – fine or course wire –
mesh strainer baskets used
for sieving sauces, straining
stocks.

3. Sifters or dredgers – with a

crank or pressure handle and
fine – mesh screen giving a
uniform consistency to flour
for even blending.
4. Skimmer – a shallow
utensil usually perforated
used in skimming liquids.

5. Chinois – a fine meshed

conical sieve that requires the
food to be pushed through
with a ladle or spoon to strain
sauces.

6. Strainer – a filter to retain

larger pieces while smaller
pieces and liquids pass
through.
7. Cheesecloth – a cloth in
double thickness for
straining fine particles
from stocks or cooking
liquids.

8. Egg separator – it allows

the egg white to drain
through while trapping the
yolk.
 Kitchen Tool Set
1. Ladle – a long – handled
spoon with a deep bowl
for serving liquid and to
avoid pouring hot liquids
from heavy pans.
2. Serving spoon – used for
serving only.
3. Slotted spoon – it is useful
when removing food from
boiling water for serving
or testing and for
skimming scum from the
surface of liquids.
4. Kitchen spoons – a utensil
consisting of a small, shallow
bowl with a handle used in
preparing, serving, or eating
food.
 Knives
1. chef’s knife, 8 or 10 inch –
an all purpose chopping
knife.
2. Paring knife – for fine work
such as peeling, trimming
fruits and vegetables.
3. Bread knife – for cutting
bread crusts cleanly.

4. Serrated knife – for slicing

especially vegetables such
as tomatoes that are firm
outside but soft inside.
5. Boning knife – for
boning meat and poultry.

6. Utility knife, 5 – 8 inches

– for chopping

7. Cleaver knife – for

cutting through bone and
meat joints.

8. Filleting knife – ideal for

cutting raw fish, fruits, and
vegetables.
9. Carving knife – for
slicing hot cooked meats
or cold meats.

10. Carving fork – for

securing meat during
carving.

11. Knife sharpener – for

sharpening knives.
 Kitchen Gadgets
1. Peeler – a device for
peeling vegetables or
fruits.
2. Can opener – used for
opening can foods.
3. Skewers available in
stainless steel, wood or
bamboo – for holding
together small pieces of
food during grilling or
broiling.
4. Bottle opener – used for
opening bottles.
5. Apple corer – used for
removing apple cores
cleanly.

6. Meat mallets – used to

tenderize or flatten meat.

7. Scissors – used for

snipping herbs, removing
fish gills or spins and other
small tasks.
9. Ramekins – used to make
souffle.

10. Cutting board – used for

cutting food on
⮚ Different cutting boards,
colors and purpose:
🞇 Green: fruits and vegetables
🞇 Yellow: raw poultry and
chicken
🞇 Blue: raw fish and shellfish
🞇 White: dairy products
🞇 Tan: processed food
🞇 Red: raw meat
 Pots and Pans
1. Saute pans or skillet –
are ideal for quickly
browning pieces of meat
or other ingredients.
2. Saucepans – used for
making soups, sauces
and small quantities of
stock, and for cooking
vegetables, grains and
beans.
3. Omelet pans – used for
Spanish, Italian or
Japanese omelet.
4. Deep frying pans – used
for frying.
5. Crepe pan – ideal for
perfect crepes.

6. Stockpots – used for

making stock, poaching
whole chickens, boiling or
braising.
7. Double boiler – two
saucepans that fit together
so that the contents of the
upper pan can be cooked
or heated by boiling water
in the bottom pan.
8. Rondaeu – used for
braising method of
cooking.
9. Food steamer – a
covered pot with an
insert like a strainer
used for steaming
vegetable.
10. Wok – a pot with a
rounded bottom and
slopping sides, ideally
suited for stir- frying.
11.Stovetop grill – a
new trend used in
grilling food without
using charcoal.
 Pastry Tools
1. Baking pans – are square or
rectangular, straight-sided
pans used for baking.
2. Baking sheets – are flat and
resilient sheets of regular
or nonstick aluminum or
tinned steel, with a raised
rim all around or just on
one edge that are used for
baking.
3. Cake pans – used for
baking layer and other
kinds of cakes.
4. Cake tester – a slim piece
of metal or wood used to test
if the cake being baked is
already done.
5. Loaf pans – used for most
quick bread recipes such as
banana bread or carrot cake.
6. Metal spatula – used for
removing baked foods from
the pan.
7. Offset spatula – has a
long, narrow, flexible
stainless steel blade that
allows easy frosting of cakes
or whipping cream around
the sides of the cake.
8. Mixing bowls – used for
mixing, whipping creams or egg
whites, preparing ingredients.
9. Parchment paper – used to
line baking sheets before
baking cookies ensuring that
the cookies will not stick to the
pan.
10.Pastry or basting brushes –
used for brushing oil, butter or
glazes on meats or poultry.
11. Pastry bags and tips –
composed of either plastic-lined
cloth or all-plastic bags and
stainless – steel or plastic tips.
12. Pastry blender – used
for cutting butter or
shortening into flour
when making pastry
dough by hand.
13. Rolling pin – used for
rolling out dough.
14. Rubber or silicone
spatulas – are versatile
and important tools in a
baking kitchen.
15. Wire cooling racks –
are necessary for setting
just-out-of-the-oven hot
baking pans to cool.
 Large/ Fixed Equipment
1. Grill –The heat source is
beneath the rack on
which the food is
placed.
2. Broiler/ salamander –
used to brown product
on top, the heat source
is above the food.
3. Rotisserie – similar to a
broiler except that the
food is placed on a
revolving spit in front of
the heat source.
4. Convection oven – used
for baking bakery products,
roasting and baking dishes.

5. Ranges – used daily in

commercial kitchen.

6. Steamers – are a moist

heat method used for large
volume production.
7. Refrigerators and
freezers – are part of
overall storage and
production.
8. Griddle – are similar to
flat tops, but they are
made of a thinner metal
plate. Foods are usually
cooked directly on griddle’s
surface not in pots or pans
which can nick or scratch
the surface.
9. Deep fat fryer – for deep
frying.
 Kitchen Heavy Equipment

Induction stove
Gas burner and flat
top range with dual
ovens

Burner gas grill

Evo flat top Rotisseries
grill

Steam cook food

convection steamer
Griddle Gas Salamander
Broiler

Deep Fryer
 Types of Oven
1. Conventional oven

All purpose oven Peel oven

Deck oven
2. Mechanical oven

Revolving tray Travelling tray

oven oven

Rotary tray oven

3. Convection oven

Refrigerator Combo oven

Microwave oven
Kitchen Heavy Equipment
Refrigeration

walk- - in refrigerator Rich – in

refrigerator
Fully integrated rich – in Roll – in refrigerator
refrigerator/freezer
Bain - Marie

Table top gas bain - marie

Bain – marie with tray
slide

Table top electrical bain - marie

 Machine Processing Equipment
Food Mixer:

Counter model Bench model

Floor model
Latest trends in kitchen appliances:

Electric induction cooktop

Dual fuel range

SABER Grills