SECOND QUARTER TLE-7 REVIEWER

MODULE 1: UTILIZE KITCHEN TOOLS AND EQUIPMENT

Materials of kitchen utensils and equipment commonly found in the kitchen

Any cook should be familiar with the correct utensils, devices and equipment in the kitchen.
It is important to consider several things and not only the price when buying them. The job of
cooking requires specific tools, utensils, and equipment for proper and efficient preparation of food.
Each piece has been designed to accomplish a specific job in the kitchen.

The tools, utensils and equipment are made of different materials, each having certain
advantages and disadvantages. The following lists are materials of kitchen utensils and equipment
commonly found in the kitchen.

1. Aluminum is the best for all-around use. It is the most popular,

lightweight, attractive and less expensive. It requires care to keep
it shiny and clean. Much more, it 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. Acid vegetables like tomatoes will brighten it.

2. Stainless Steel is the most popular material used for tools and
equipment, but is more expensive. It is easier to clean and shine
and will not wear out as soon as aluminum. 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.

3. Glass is good for baking but not practical on top or surface

cooking. Great care is needed to make sure for long shelf life.

4. Cast Iron is sturdy but must be kept seasoned to avoid rust.

Salad oil with no salt or shortening can be rub inside and out and
dry. Wash with soap (not detergent) before using.

5. Ceramic and heat-proof glass is used especially for baking

dishes, casseroles, and measuring cups. Glass and ceramic conduct
the heat slowly and evenly. Many of these baking dishes are
decorated and can go from stove or oven to the dining table.

6. Teflon is a special coating applied to the inside of some aluminum or steel pots and pans. It
helps food from not sticking to the pan. It is easier to wash and
clean, however, 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.

7. Plastic and Hard Rubber are used for cutting and chopping boards, table tops, bowls, trays,
1
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.

MODULE 2: COOKING UTENSILS LIST THAT EVERY KITCHEN

NEEDS

A baster is handy for returning some of the meat or poultry

juices from the pan, back to the food. Basting brushes can be
used for the same purpose, but they are also convenient for
buttering the tops of breads and baked goods after they come
out of the oven.

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 essential for

various tasks from cleaning vegetables to straining pasta or
tin contents.

Cutting Boards a wooden or plastic board where meats and

vegetables can be cut.

Dredgers – used to shake flour, salt, and pepper on meat,

poultry, and fish.

Double boiler – used when temperatures must be kept below

boiling, such as for egg sauces, puddings, and to keep foods
warm without overcooking.

2
Emery boards/sharpening steel – used to sharpen long
knives.

Flipper use for turning hamburgers and other food items

Funnels – 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 for cooking.

Graters used to grate, shred, slice and separate foods such

as carrots, cabbage and cheese.

Handy Poultry & Roasting Tools make it easier to lift a hot

roasted turkey from the roaster to the serving platter, without
it falling apart.

Kitchen Knives often referred to as cook's or chef's tools,

knives are a must for all types of kitchen tasks, from peeling
an onion and slicing carrots, to carving a roast or turkey

Kitchen Shears They are practical for opening food

packages, cutting tape or string to package foods or simply to
remove labels or tags from items. Other cutting tools such as
box cutters are just as handy, especially for opening
packages.

3
Measuring Cups, Spoons Measuring tools are among the
most important items found in any kitchen, since
consistently good cooking depends upon accurate
measurements. Measuring tools should be standardized.
Measuring cups and spoons are also in the home kitchen.
Scales are used to weigh materials of bigger volumes. These
are delicate and precision instruments that must be handled
carefully and are more dependable in terms of accuracy.
Commonly used measuring tools in the home or in
commercial kitchens include the following:
 Measuring Cup for Dry Ingredients – is used to measure
solids and dry ingredients, such as flour, fat and sugar. It is
commonly made of aluminum or stainless material. Sizes
range from 1, ½, ¾ and ¼ (nested cups) to one gallon. There
are cups made of plastic and come in different colors, but
could only be used for cold ingredients. They could warp,
causing inaccurate measure.
 Measuring Cup for Liquid Ingredients - commonly made
up of heat-proof glass and transparent so that liquid can be
seen. Quantity of measure of liquid ingredient is different in
a dry measuring cup.
 Portion scales - used to weigh serving portions from one
ounce to one pound
 Scoops or dippers – used to measure serving of soft foods,
such as fillings, ice cream, and mashed potato.
 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 ¼ teaspoon of salt.
 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.
Pasta Spoon or Server is use to transfer a little or much
cooked pasta to a waiting plate, without mess. Pasta spoons
are best used with spaghetti-style or other long pasta
noodles; you can use a large slotted serving spoon for short
pastas.

Potato Masher used for mashing cooked potatoes, turnips,

carrots or other soft cooked vegetables.

Rotary eggbeater – used for beating small amount of eggs or

batter. The beaters should be made up of stainless steel, and
gear driven for ease in rotating

4
Scraper- a rubber or silicone tools to blend or scrape the
food from the bowl; metal, silicone or plastic egg turners or
flippers

Seafood Serving Tools make the task of cleaning seafood

and removing the shell much easier. For cooking seafood,
utensils will vary depending on what you are cooking.

Serving spoons- a utensil consisting of a small, shallow bowl

on a handle, used in preparing, serving, or eating food.

Serving Tongs enables you to more easily grab and transfer

larger food items, poultry or meat portions to a serving
platter, to a hot skillet or deep fryer, or to a plate. It gives you
a better grip and the longer the tongs, the better especially
when used with a deep fryer, a large stock pot or at the
barbecue.

Soup Ladle is used for serving soup or stews, but can also be
used for gravy, dessert sauces or other foods. A soup ladle
also works well to remove or skim off fat from soups and
stews.

Butcher knife – used to section raw meat, poultry, and fish.

It can be used as a cleaver to separate small joints or to cut
bones. Butcher knives are made with heavy blade with a
saber or flat grind

French knife – used to chop, dice, or mince food. Heavy

knives have a saber or flat grind

Roast beef slicer – used to slice roasts, ham, and thick, solid
cuts of meats

5
Boning knife – used to fillet fish and to remove raw meat
from the bone

Fruit and salad knife - used to prepare salad greens,

vegetables, and fruits

Spatula – used to level off ingredients when measuring and

to spread frostings and sandwich fillings

Citrus knife – used to section citrus fruits. The blade has a

two-sided, serrated edge

Paring knife – used to core, peel, and section fruits and

vegetables. Blades are short, concave with hollow ground.

Spoons – solid, slotted, or perforated. 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 - used to measure heat intensity.

Different thermometers are used for different purposes in
food preparation – for meat, candy or deep-fat frying. Other
small thermometers are hanged or stand in ovens or
refrigerators to check the accuracy of the equipment’s
thermostat.

Two-tine fork – used to hold meats while slicing, and to turn

solid pieces of meat while browning or cooking Made of
stainless steel and with heat-proof handle.

Vegetable peeler – 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.

6
Whisks for Blending, Mixing used for 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 continue to be kitchen essentials because of

their usefulness for used for creaming, stirring, and mixing.
They should be made of hard wood

MODULE 3: EQUIPMENT

More complicated tools are called equipment. They 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.

Auxiliary equipment like griddles, tilting skillets, broilers/grills, steamers, coffee makers, deep-fat
fryers, wok, crockery, cutting equipment (meat slicer, food choppers, grinders) mixers and bowls,
pots and pans are utilized most commonly in big food establishments, some with specialized uses
and some are optional.

7
Microwave Ovens have greatly increased their use in the food industry. Foods can be prepared
ahead of time, frozen or refrigerated during the slack periods, and cooked or heated quickly in
microwave ovens

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). Others vary and do not do the same
jobs.

MODULE 4: CLEANING AND SANITIZING

Cleaning and sanitizing procedures must be part of the standard operating procedures that
make up your food safety program. Improperly cleaned and sanitized surfaces allow harmful
microorganisms to be transferred from one food to other foods.

Cleaning is the process of removing food and other types of soil from a surface, such as a
dish, glass, or cutting board. Cleaning is done with a cleaning agent that removes food, soil, or
other substances. The right cleaning agent must be selected because not all cleaning agents can be
used on food-contact surfaces. (A food-contact surface is the surface of equipment or utensil that
food normally comes into contact.) For example, glass cleaners, some metal cleaners, and most
bathroom cleaners cannot be used because they might leave an unsafe residue on the food contact
surface. The label should indicate if the product can be used on a food-contact surface. The right
cleaning agent must also be selected to make cleaning easy. Cleaning agents are divided into four
categories:

1. Detergents – Use detergents to routinely wash tableware,

surfaces, and equipment. Detergents can penetrate soil quickly
and soften it. Examples include dishwashing detergent and
automatic dishwasher detergents.

2. Solvent cleaners – Use periodically on surfaces where grease

has burned on. Solvent cleaners are often called degreasers.

3. Acid cleaners – Use periodically on mineral deposits and

other soils that detergents cannot remove. These cleaners are
often used to remove scale in ware washing machines and steam
tables.

4. Abrasive cleaners – Use these cleaners to remove heavy

accumulations of soil that are difficult to remove with detergents.
Some abrasive cleaners also disinfect. Clean food-contact
surfaces that are used to prepare potentially hazardous foods as
needed throughout the day but no less than every four hours. If
they are not properly cleaned, food that comes into contact with
these surfaces could become contaminated.

Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are commonly
used as a method for sanitizing in a restaurant; radiation rarely is. The item to be sanitized must
first be washed properly before it can be properly sanitized. Some chemical sanitizers, such as

8
chlorine and iodine, react with food and soil and so will be less effective on a surface that has not
been properly cleaned.

Sanitizing Methods

1. Heat. There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air.
Hot water is the most common method used in restaurants. If hot water is used in the third
compartment of a three-compartment sink, it must be at least 171°F (77°C). If a high-temperature
ware washing machine is used to sanitize cleaned dishes, the final sanitizing rinse must be at least
180°F (82°C). For stationary rack, single temperature machines, it must be at least 165°F (74°C).
Cleaned items must be exposed to these temperatures for at least 30 seconds.

2. Chemicals. Chemicals that are approved sanitizers are chlorine, iodine, and quaternary
ammonium. Different factors influence the effectiveness of chemical sanitizers. The three factors
that must be considered are:

 Concentration – The presence of too little sanitizer will result in an inadequate reduction of
harmful microorganisms. Too much can be toxic.

 Temperature – Generally chemical sanitizers work best in water that is between 55°F (13°C) and
120°F (49°C).

 Contact time – In order for the sanitizer to kill harmful microorganisms, the cleaned item must be
in contact with the sanitizer (either heat or approved chemical) for the recommended length of time.

9
10
11