Lecture Tle 7

Commonly used measuring tools in the home or in commercial kitchens include
following:
the
 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.
2. 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.
3. Potato Masher used for mashing cooked potatoes,

turnips, carrots or other soft cooked vegetables.
4. 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
5. Scraper- a rubber or silicone tools to blend or scrape the food
from the bowl; metal, silicone or plastic egg turners or flippers
6. 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.
7. Serving spoons- a utensil consisting of a small, shallow

bowl on a handle, used in preparing, serving, or eating
food.
8. 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.
9. 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.
There are many kinds of knives, each with a specialized use

 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
 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.
10. 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
11. 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.
12. 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.
13. 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.
14. 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
15. 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
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.
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.

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Commonly used measuring tools in the home or in commercial kitchens include

3. Potato Masher used for mashing cooked potatoes,

6. Seafood Serving Tools make the task of cleaning

7. Serving spoons- a utensil consisting of a small, shallow

8. Serving Tongs enables you to more easily grab and

There are many kinds of knives, each with a specialized use

14. Whisks for Blending, Mixing used for whipping eggs or

15. Wooden spoons continue to be kitchen essentials

Equipment like range, ovens, refrigerators (conventional, convection and microwave)

Auxiliary equipment like griddles, tilting skillets,

Blenders are used to chop, blend, mix, whip,

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