FM-AA-CIA-15 Rev.

01 07-April-2021

Study Guide in Kitchen Essentials & Food Preparation Module No.3

STUDY GUIDE FOR MODULE NO.3

KITCHEN TOOLS & EQUIPMENTS

MODULE OVERVIEW

As a part of planning in the professional kitchen layout and design and how it directly affects the
workflow of the kitchen, it is necessary that one must have an idea of the different tools and equipment
used in each food flow.

MODULE LEARNING OBJECTIVES

At the end of this module, you should be able to:

1. Recognize the different equipment found in various areas of the kitchen
2. Describe and discuss the use of different cookware and bakeware.
3. Classify different tools and equipment

LEARNING CONTENTS

INTRODUCTION
The figure below shows the food flow in a food service facility. There are necessary equipment an

Receiving Equipment
The following are the tools and equipment that helps to check the foods and supplies that are being received.
1. Scales
a. Platform scale- an industrial weighing instrument that has a platform coupled with an automatic
system.
b. Counter scale-has a platform but smaller than a platform scale and can be placed in a counter.
c. Portion scale- is a scale that is used to weigh cuts of meats and other light products.
2. Thermometers-the temperature of frozen and fresh foods in the receiving area is checked through the use
of a thermometer.
3. Dollies- these are small carts with small wheels for moving heavy loads from the receiving area to the
storage area.

Storage Equipment
1. Freezers- they are there to maintain the freshness of foods and keep them at the right temperature before
use.
a. Walk in freezer or refrigerator- an enclosed walk in storage
b. Reach -in refrigerator/freezer- storage equipment that keeps items accessible at arm’s length
while standing.
c. Freezer- a storage that requires a temperature of 18°C(0°F) or lower.
d. Lowboy Refrigerator- any refrigerator or freezer that is horizontal and low to the ground.

Preparation Equipment
1. Work Table- It is made of stainless steel, usually used in food production.
2. Slicer-also called as slicing machine. It is a tool commonly used to slice cheeses, sausages and meats.
3. Meat grinder- machine that fine chops the meat, fish, vegetables by forcing it through tiny holes.
4. Bench mixer- It is a removable stainless steel bowl that has three attachments (dough hook, paddle and wire
whip)

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5. Food processor- it has an interchangeable blades within a closed container. It can flice, shred, mince, chop,
puree foods at a high speed.
6. Blender- used to mix, puree, emulsify foods. It can also crush ice.
7. Commercial juicer- tool used to extract juices from fruits and vegetables.
8. Table mounted Can opener- used to open cans.

Cooking area
1. Range tops
a. Open range burner- it is the most widely used equipment in the kitchen. It consists of four to six
open range burners, which can be used for cooking with pots and pans.
b. Flat top range- It has two configurations: concentric for sueteing or straight line for boiling,
stewing and simmering in a production kitchen.
c. Induction- a coil of copper wire is placed under the cooking pot and an alternating electric
current pass through it.
2. Ovens
a. Deck oven- relies on radiant heat when heat is transferred to the product.
b. Convection oven- this oven circulates the air around the food through hot air blown by the fan.
c. Combination steamer oven- involves three cooking methods in one appliance: convection, steam
and combination of convection and steam.
d. Flash bake oven- uses intense visible light that penetrates the food to provide heating and infared
energy.
e. Microwave oven- an electric oven that heats, cooks, and defrost food using electromagnetic
radiation.
f. Commercial barbeque smoke oven- mostly made of stainless steel and have independent systems
for smoke generation and cooking.
3. Broilers and salamanders
a. Brioler-Its heats source are located either above or below the broiler cooking surface. The juice
dripping down creates smoky flavor in broiled foods.
b. Salamander- is an overhead infared heating element with a very high temperature. Usually used
in caramelizing, broiling, glazing, grilling or toasting foods.
4. Grills and griddles
a. Grill- a metal framework used for cooking food over open fire.
b. Griddle- a flat ridge heated surface mostly at the top of a range.
5. Rotisseries- a device for cooking meat specially chicken by turning it around slowly near the flame.
6. Deep fryers- used to heat cooking oils so foods can be completely covered in hot oil when fried.
7. Tilting skillet- it allows cooking foods and transferring them quickly without any messes or spills.
8. Trunnion kettles- a steam heated vessel that cooks by transferring heat from steam through condensation
against the kettle wall.
9. Steam cookers
a. Pressure steamer- pressurized door and steam valve that helps build pressure inside.
b. Steamer- can cook large quantity of foods nutritiously and quickly.

Holding Equipment
1. Steam table-keeps the food warm during service with steaming hot water under the pans
2. Bain -marie- a receptacle containing hot or boiling water into which the container is placed to warm or
cook food item. It is used to keep sauces and soups warm.
3. Insulated food carrier- It is an insulated food box used for transportation of food.
4. Holding or proofing cabinet- allows to proof dough or keep finished food hot and ready to serve.
5. Overhead warmer- safely holds the temperature of the food without drying, discoloring, or further
cooking them.
6. Drop in cold well- serves as blanket for prechilled food products.

Service Equipment
1. Chafing dish-uses gentle. Indirect heat to keep food that is already cooked warm.
2. Hotel pans- Stainless steel pans referred to as “service pans”
3. Canned fuel- Fuel used for heating food, typically placed in a chafing dish.
4. Bottle brewer-this is where coffee is brewed in decanters.
5. Thermal shuttle brewer- can produce 1.5 to 3 gal or 12 oz cup serving. Coffee can be held for four hours.
200-400 cups per hour

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6. Heated shuttle brewer- can produce 0.5 to 1.5 gal or 12 oz cup serving. Coffee can be held for two hours.
7. Airpot brewing system- can produce between 58-72 oz or about 4-6.12 oz cup servings. Coffee can be
held for two hours.
8. Utility cart- a vehicle designed for the transport of food to bus tables or more heavy items from one
location to another.

Washing and Cleaning Equipment

1. Commercial dishwasher- used to clean and sanitize dishes, plates utensils etc.
2. Commercial sink- it is a three compartment sink used for rinsing, washing and sanitizing
3. Garbage disposal unit- a device usually electrically powered, installed under the kitchen sink. Food
wastes are shredded into small pieces.

Preparation Tools
1. Cookware
a. Stockpot- a deep, straight sided pot used for making and simmering large quantitiesof stocks or
liquid.
b. Saucepot- a round pot for medium depth; similar to stockpot but shallower
c. Brazier- round, broad, shallow and heavy duty pot with straight sides, also called as rondeau.
d. Sauce pan- similar to a small and shallow saucepot but has a long handle.
e. Double boiler- a pot with two sections. The boiling water in the lower section and another pot in
the higher section.
f. Sauté pan, slope sided- also called as sauteuse, where foods are being sauteed.
g. Sauté pan, straight sided- used for browning, sauteing or frying.
h. Cast iron skillet-very heavy thick bottomed frying pan
i. Fish poacher- a long narrow, straight sided pan with a removable rack insert, used for poaching
whole fish.
j. Roasting pan- a large rectangular pan, thicker and heavier than a bake pan.
k. Pressure cooker-removes air from the vessel to trap steam. Inside produces by boiling liquid.
l. Wok-a round bottomed steel pan with loop handles. Woks are best used for stir-frying.
2. Bakeware
a. Sheet pan- a shallow rectangular pan for cakes, rolls and cookies.
b. Bake pan- a rectangular pan about 2 inches deep used for general baking.
c. Stainless steel bowl- a round bottomed bowl, used for mixing, whipping and producing
hollandaise, whipped cream and egg white foams.
d. Pie pan- used for baking pies.
e. Springform pan- used for making cheesecake and sticky mixes. The sides are closed with clasps.
f. Muffin pan- used in making different kinds of muffins
g. Loaf pan- also known as bread pan.
h. Tart pan-tart pan is shallower than pie pan and usually have fluted sides.
i. Tube pan- used for baking tube shaped desserts such as angel food cake.
3. Measuring tools
a. Measuring spoon- are specialized standardized spoons used to measure small amounts of
ingredients.
b. Measuring cups (dry)- used to measure dry ingredients.
c. Measuring cups (liquid)- used to measure liquid ingredients.
d. Weighing scale- used to measure the mass of ingredients.
e. Ladle- measuring and portioning liquids.
f. Scooper- used for portioning soft, solid liquids.
4. Mixing tools
a. Wooden spoon-used for stirring sauces and for mixing ingredients in cooking.
b. Heavy metal spoon-used to stir thick mixtures
c. Whisk- made up of loop of wires attached to the handle, it serves as a mixing tool to incorporate
air into food.
d. Slotted spoon- large plastic or metal spoon with holes. Used to take food out of liquid.
e. Rotary beater- used to beat, blend and incorporate air into the food.
f. Sifter- used to blend dry ingredients and to remove lumps
g. Pastry blender- is made of curved pieces of thin metal attached to a handle. It is used to blend
shortening, butter and cheese.
5. Baking tools

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a. Pastry brush- use to brush butter or sauces in the food

b. Flexible spatula- used to scrape bowls/ saucepans and fold ingredients into one another.
c. Bent end spatula- used to remove cookies from the baking tray. It is also used to turn meat, fish,
pancake eggs and omelets.
d. Pastry bag- cone shaped cloth or plastic bags used to decorating or shaping items.
e. Pastry cloth-keeps the dough from sticking in the counter
f. rolling pin- used when rolling out dough
g. stockinette-covers the rolling pin and prevent the dough from sticking in the rolling pin.
h. Straight edge spatula- used to spread icings and level the ingredients
6. Thermometer
a. Oven-safe thermometer- designed to be placed in food while it is cooking
b. Instant reader thermometer- inserted into food at the end of cooking
c. Candy thermometer- marked in a different temperature for different kinds of candy
d. Deep fat thermometer- Register oil temperature for deep frying foods.
e. Meat thermometer- measure the internal temperature of meat.
7. Cutting tools
a. Kitchen shear- used in variety of cutting chores.
b. Peeler- removes the outer layer of vegetables and fruits.
c. Shredder grater- four sided metal tool used to shred or grate foods.
d. Poultry shear- used to cut through fowl and fish bones.
e. Cutting board- used when cutting or chopping foods.
i. Blue: Raw fish and seafood
ii. Red: Raw meat
iii. Yellow: Cooked meat
iv. Green: Fruits and vegetables
v. White: Dairy and bakery products
vi. Purple: Allergen-free
8. Knives
a. Chef’s knife- chef’s knife is typically between eight and ten inches, although it can be as short as
six inches and as long as 14 inches. You can probably use your chef’s knife for most of your work
during food prep, and in many ways, it can be the most important tool you use.
b. Pairing knife- A paring knife is basically a mini chef’s knife with a small blade that offers greater
versatility and precision. While the chef’s knife works for cutting hard vegetables, paring knives
are great for peeling apples and potatoes, mincing small amounts of garlic and onions, and coring
tomatoes.
c. Utility knife- A utility knife is generally six inches long and works well for slicing fruit, tender
pieces of meat, or sandwiches. As the “knife of all trades,” it’s a handy go-to for the everyday chef.
d. Boning knife- Long, thin, and strong, this knife is used to remove meat from the bone.
e. Bread knife- The serrated edge of a bread knife lets it slice bread without ruining the crumb
structure or tearing the loaf apart.
f. Carving knife- When it comes time to achieve a clean, precise cut on a turkey, ham, or roast, the
carving knife is ideal. A good carving knife is usually fifteen inches long.
g. Cheese knife- Soft cheeses like brie and Roquefort often stick to solid knives, which is why many
cheese knives have holes in them. These holes reduce the cheese’s surface contact with the knife,
which cuts down on any sticking.
h. Tomato knife- A tomato knife is typically smaller than a bread knife, as well, making it easier to
handle when cutting small tomatoes.
i. Cleaver knives- Cleavers are heavy, sharp knives used to cut through bones.
j. Mincing knife- A mincing knife is a curved knife that is held with both hands and used by rocking
it back and forth.
k. Decorating knife- If a chef wants their food to have a designed edge (for example, zig-zag
pattern), they can use a decorating knife.
l. Honing rod- essential for keeping the knife sharp.
9. Other tools
a. Tong- scissot type tools used to pick up items such as meats
b. Melon baller- use to scoop out small balls like melon, butter and cheese.
c. Zester- used to peel the colored parts of citrus
d. Colander- a large perforated bowl
e. Meat tenderizer- tenderizes by breaking up or bruising the muscles of the meat.

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f. Skimmer- skimming froth from liquids

g. Strainer- used to drain pasta, vegetables and stocks after cooking
h. Chinois- straining sauces and stocks
i. Funnel- used to pour liquids into a container
j. Food mill- used to puree or strain foods
k. Pizza cutter- cleanly cut slices of pizza
l. Egg slicer- works ny placing the peeled egg into the hollow of slicer.
m. Mandolin- consisting of blades. It has lever to adjust thickness in slices.

LEARNING ACTIVITY

Seatwork
Identifying the kitchen tools and equipment inside the laboratory.

Homework
Answer Activity #3 in Kitchen Essentials Workbook

REFERENCES

Cornell, Daryll Ace., Kitchen Essentials and Basic Food Preparation, 2020 Edition
Velasquez, Lyka M., Kitchen Essentials and Basic Food Preparation, 2022 Edition
USDA (2023)
https://nscpolteksby.ac.id/ebook/files/Ebook/Hospitality/Culinary%20Essentials%20(2010)/21.%20Chapter
%2020%20-%20Stocks-Sauces%20and%20Soups.pdf

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