COOKING

MATERIALS
The following is a list of cooking
materials, kitchen utensils, and
equipment that are commonly found and
used in the kitchen.
 ALUMINUM
Aluminum is mostly used in the kitchen and
most popular because it is lightweight,
attractive and less expensive. It requires care to
keep it shiny and clean. It also gives even heat
distribution no matter what heat temperature
you have. It is available in sheet or cast
aluminum. Since it is a soft metal, the lighter
gauges will dent and scratch easily, making the
utensil unusable. Aluminum turns dark when
used with alkalis, such as potatoes, beets,
carrots and other vegetables while acid
vegetables like tomatoes will brighten it.
 STAINLESS STEEL
Stainless Steel is the most popular
material used for tools and equipment,
but it is more expensive. It is easier to
clean and shine and will not wear out
easily. Choose those with copper,
aluminum or laminated steel bottoms to
spread heat and keep the pot from
getting heat dark spots. Stainless steel
utensils maybe bought in many gauges,
from light to heavy.
 GLASS
Glass is used for salad
making and dessert but
not practical for top or
surface cooking. Great
care is needed to ensure
for long shelf life.
CAST IRON
is durable but must be kept
oiled to avoid rusting.
Salad oil with no salt or
shortening can be rubbed
inside and out and dried.
Wash with soap (not
detergent) before using.
 PLASTIC AND HARD
RUBBER
are used for cutting and
chopping, table tops, bowls, trays,
garbage pails and canisters.
They are much less dulling to
knives than metal and more
sanitary than wood.
Plastics are greatly durable and
cheap but may not last long.
DOUBLE BOILER
is used when
temperature must
be kept below
boiling, such as for
egg sauces,
puddings, and to
keep food warm
without overcooking.
TEFLON
is a special coating applied
inside aluminum or steel pots
and pans.
It prevents food from sticking to
the pan. It is easier to wash and
clean, but take care not to
scratch the Teflon coating with
sharp instrument such as knife
or fork. Use wooden or plastic
spatula to turn or mix food
inside.
CANS, BOTTLES, CARTOONS
OPENER
is used to open
a food container
easily, and
comfortably grip
and turn knob.
COLANDERS
also called a
vegetable strainer
are essential for
various tasks from
cleaning vegetables
to straining pasta or
contents.
CUTTING BOARDS
are wooden or
plastic board
where meat,
fruits and
vegetables can
be cut.
FUNNELS
are used to fill
jars, made of
various sizes of
stainless steel,
aluminum, or of
plastic.
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.
KITCHEN SHEARS
They are practical for
opening food
packages, cutting
tape or string or
simply removing
labels or tags from
items. Other cutting
tools such as box
cutters are also handy
for opening packages.
POTATO MASHER
is used for
mashing cooked
potatoes, turnips,
carrots or other
soft cooked
vegetables.
ROTARY EGG BEATER
used for beating
small amount of
eggs or batter.
The beaters
should be made
of stainless steel.
SCRAPER
a rubber or silicone
tool to blend or scrape
the food from the
bowl, metal, silicone
or plastic egg turners
or flippers
SERVING SPOONS
utensils consisting
of a small, shallow
bowl on a handle
used in preparing,
serving, or eating
food.
SERVING TONGS
enable you to grab easily and
transfer larger food items,
poultry or meat portions to a
serving platter, hot deep
fryer, and plate. It gives you a
better grip especially when
used with a deep fryer, a
large stock pot or at the
barbecue.
SPATULA
is used to level off
ingredients when
measuring and to
spread frostings and
sandwich fillings.
SPOONS
solid, slotted, or
perforated which are
made of stainless steel or
plastic. The solid ones are
used to spoon liquids over
foods and to lift foods,
including the liquid out of
the pot.
TEMPERATURE SCALES
are used to measure heat
intensity. Different thermometers
are used for different purposes in
food preparation – for meat,
candy or deep-fat frying and
other small thermometers are
hanged or stand in ovens or
refrigerators to check the
accuracy of the equipment’s
thermostat.
WHISKS
It is used for blending,
mixing, whipping eggs or
batter, and for blending
gravies, sauces, and soups.
The beaters are made of
looped, steel piano wires
which are twisted together
to form the handle.
 WOODEN SPOONS
are used for
creaming, stirring,
and mixing.
They should be
made of hard wood.
 MEASURING CUPS
for liquid ingredients –
are commonly made
up of heat-proof glass
and transparent so
that liquid can be
seen.
HOUSEHOLD SCALES
– are used to weigh large
quantity of ingredients in
kilos, commonly in rice,
flour, sugar, legumes or
vegetables and meat up
to 25 pounds.
SCOOPS OR DIPPERS
are used to
measure serving
of soft foods,
such as fillings,
ice cream, and
mashed potato.
MEASURING SPOONS
Spoons come in variety of
sizes, shapes, materials and
colors. These are used to
measure smaller quantities of
ingredients called for in the
recipe like: 1 tablespoon of
butter or 1⁄4 teaspoon of salt
KINDS OF KNIVES ACCORDING TO
USE
KITCHEN KNIVES
often referred to as
cook's or chef's tools,
used for all types of
kitchen tasks such as
peeling an onion,
slicing carrots, carving
a roast or turkey, etc.
FRENCH KNIFE
is used to chop,
dice, or mince food.
Heavy knives have
a saber or flat
grind.
FRUIT AND SALAD KNIFE
– is used to prepare
vegetables, and
fruits.
CITRUS KNIFE
–has a two-
sided blade
and serrated
edge. It is
used to
section citrus
fruits.
PARING KNIFE
is used to core,
peel, and
section fruits
and vegetables.
Blades are short,
concave with
hollow ground.
VEGETABLE PEELER
is used to scrape
vegetables, such as
carrots and potatoes, and
to peel fruits. The best
ones are made of stainless
steel with sharp double
blade that swivels.
EQUIPMENT
Equipment may refer to a small electrical appliance,
such as a mixer, or a large, expensive, power-
operated appliance such a range or a refrigerator.
Equipment like range, ovens, refrigerators
(conventional, convection and microwave) are
mandatory pieces in the kitchen or in any food
establishment.
REFRIGERATORS / FREEZERS
are necessary in preventing bacterial
infections from foods. Most refrigerators
have special compartment for meat,
fruits and vegetables to keep the
moisture content of each type of food.
Butter compartment holds butter
separately to prevent food odors from
spoiling its flavor.
Basically, refrigerator or freezer is an
insulated box, equipped with refrigeration
unit and a control to maintain the proper
inside temperature for food storage.
OVEN
a chamber or
compartment
used for cooking,
baking, heating,
or drying.
MICROWAVE OVENS
used for
cooking
or
heating
food.
BLENDERS
are used to chop,
blend, mix, whip,
puree, grate, and
liquefy all kinds of food.
A blender is a very
useful appliance.
They vary in the
amount of power
(voltage/ wattage).
 MIXERS
Hand mixers are
used to beat, whip, and
combine ingredients, all
requiring a smooth functioning
set of blades that turn easily
and consistently during the
mixing process.

STAND MIXER
THANK YOU