 Wooden

More than their practical purpose, wooden spoons

Small to large equipments are prized for their aesthetic value; while they
appear unique, they aren’t as durable as other
Small equipment and utensils
measuring spoons.
1. frying pans
2. strainers Magnetic
3. saucepans
4. stock pots These spoons are magnetic which makes them easy
5. baking trays to stick to any metallic surface of the kitchen. They
6. mixing bowls easily cling and come off when required.
7. basins
Decorative
8. graters
9. cutting boards
Decorative measuring spoons can be in silver,
10. knives plastic, wood, porcelain, or stainless steel. Their
11. distinctive quality is that they feature lovely
Large equipment painted, hand-drawn, or printed designs.
1. Ranges
2. Stoves 2. Measuring jug -To measure liquid ingredients
3. Ovens
3. Measuring cups -To measure dry ingredients
4. Boiling pans
5. Steamers 4. Digital weighing scale-To measure weight
6. Brattpan 5. Meat and oven thermometers -To measure heat
6. Timers-To measure time
Measuring tools and equipments 7. Mixing bowls- are one of the most common
kitchen utensils found in every household. It is
1. Measuring spoons -To measure small volumes important to remember that not all mixing bowls
Types of Measuring Spoons are made alike.

Stainless Steel
Food preparation equipment and tools
This type of measuring spoon is durable, easy to
clean, and dishwasher-safe. They also don’t carry Cookware
the taste or odor of ingredients. 1. NON-STICK FRYING PAN
It’s also a super versatile pan that can be used for
Plastic
searing meats, sautéing vegetables, and making
sauces. Just be careful to use non-abrasive tools on
Plastic measuring spoons aren’t heat resistant and
the surface.
thus can’t be placed in a microwave. That being
said, plastic measuring spoons are durable if
2. SAUCEPAN
handled with care.
A saucepan is perfect for when you need to cook
something with liquids, such as boiling pasta and
vegetables or simmering sauces and beans.
3. STOCK POT
For bigger batches of soups, stews, and pasta, 12. WHISK
you’ll want to have a 12-quart stock pot around. Its While forks and chopsticks can be handy, a whisk is
base allows for even heating, so your soups cook quicker and more efficient for emulsifying
evenly. ingredients like vinegars and oils

4. SHEET PANS 13. TONGS

These pans can get a lot of action, including Tongs are like your extended hands and are super
roasting vegetables, baking meats, toasting nuts, useful in the kitchen. Not only are they used to flip
and of course, baking cookies. They also make for big pieces of food, but they also help move
an easy clean-up with sheet pan dinners. ingredients around in a frying pan or on a sheet
pan without the risk of burns.
5. GLASS BAKING DISH
Glass baking dishes are perfect for baking things Dishes, Tools, and Gadgets
like casseroles and enchiladas in the oven. 14. CUTTING BOARD
A good, grippy cutting board will protect your
Utensils fingers during all your prep work.We recommend
6. KNIVES having a few cutting boards, like this set of plastic
If you’re cooking, you’re going to be using a knife. If cutting boards, to prep various ingredients and
you only have money and space for one knife, get prevent cross-contamination.
a chef’s knife. You will use this knife for 90% of
your food prep, so buy a nice one and take care of 15. COLANDER
it. Every kitchen needs a heavy-duty colander for
draining out boiled pasta and vegetables. It is also
7.MEASURING SPOONS used for draining canned beans and freshly washed
Even if you like to “eyeball” ingredients, it’s handy veggies.
to have a set of measuring spoons around for the
times you need precise measurements. 16. PREP BOWLS IN EVERY SIZE
Every kitchen needs a set of prep bowls to help
8. MEASURING CUPS you organize all your ingredients.
Measuring cups are absolutely crucial If you’re a
baker, but it’s also great for everyday cooking 17. CAN OPENER
Canned beans and vegetables make for quick-
9. WOODEN SPOONS cooking and are great pantry staples, but a bunch
Wooden spoons are not abrasive on your cooking of things also come in cans that require a can
surfaces and they’ll last forever. opener – coconut milk, curry paste, fruits, crushed
tomatoes, etc.
10. FISH TURNER
While this handy tool is advertised as a fish turner, 18. MICROPLANE ZESTER
it can be used for anything. The wider base of this A zester is used for zesting lemons and limes, and
tool makes it easy to flip burgers, fish, over-easy grating ginger and cheese.
eggs, and even pancakes.
19. IMMERSION / STICK BL ENDER
11. PEELER You can now make pureed soups right in their pot,
When you’re setting up your kitchen with the blend single-serving smoothies, and get extra
basics, you want to make sure you have a good, creamy and smooth vinaigrettes / dressings. It’s so
sharp peeler to remove the peels of vegetables, convenient, even its clean up is easy – simply pop
shave off cheese, or make veggie ribbons. off the blade for super quick cleaning.
 Deep cleaning: Deep cleaning should be done
20. SALAD SPINNER periodically to tackle tough stains, grease buildup,
A salad spinner is the answer to your problems and other hard-to-remove dirt.
because it will help you get rid of water in a matter
of seconds and save on paper towels. Maintenance of appliances: Regular maintenance
of your kitchen appliances such as refrigerators,
Basic food preparation and cookery ovens, and dishwashers is essential to keep them
running smoothly and extend their lifespan.
Food preparation organizations include:
Proper disposal of waste: Proper disposal of waste
1 Menu planning: This involves selecting the dishes
is important for maintaining a clean and hygienic
to be prepared, based on the occasion, budget,
kitchen.
dietary restrictions, and preferences of the guests.
Safety measures: Kitchen safety measures are
2. Ingredient selection and procurement: This
essential to prevent accidents and injuries.
involves sourcing high-quality ingredients from
reliable suppliers, ensuring that they are fresh and Surfaces in the kitchen that require cleaning:
of the required quantity.
1. Countertops and tables: These surfaces are used
3. Preparation process: This includes the various for food preparation and serving, and they can
steps involved in preparing the food, such as harbor bacteria, food residue, and stains.
cutting, chopping, mixing, cooking, and seasoning.
2. Sink and faucet: The sink is used for washing
4. Time management: This involves coordinating dishes, utensils, and food, and it can accumulate
the various tasks involved in food preparation, food particles, soap scum, and bacteria. The faucet
ensuring that they are completed within the handles are also touched frequently, making them
required timeframe. potential sources of germs.

5. Presentation: This includes arranging the food in 3. Appliances: The refrigerator, oven, microwave,
an appealing and aesthetically pleasing manner, and other appliances in the kitchen need to be
adding garnishes and other decorative elements. wiped down regularly to remove food spills, grease,
and bacteria.
6. Clean-up: This involves ensuring that the kitchen
and utensils are cleaned and sanitized after use, 4. Cabinets and drawers: These surfaces can
and that any leftover food is stored correctly. accumulate dust, grease, and food debris over
time, and they should be wiped down periodically.
Cleanliness
5. Floors: Kitchen floors are prone to spills, food
Regular cleaning: Regular cleaning is the key to crumbs, and dirt, which can attract pests and
maintaining a clean kitchen. germs. Regular sweeping and mopping can help
keep them clean.
Proper storage: Proper storage of food, utensils,
and equipment is essential to prevent 6. Walls and backsplashes: These surfaces can
contamination and keep your kitchen organized. become greasy and stained from cooking, and they
should be wiped down regularly to maintain their
appearance and hygiene.
7. Trash cans: The garbage can in the kitchen can Environmental Hazards: These hazards can arise
be a breeding ground for bacteria and odors, and it from exposure to extreme temperatures, noise,
should be emptied and cleaned frequently. radiation, and other environmental factors.

Sanitation and safety Personal Hygiene Practices.

Personal hygiene- refers to the practices that promote
Standard safety- procedures for handling
cleanliness and prevent the spread of illness or disease.
foodstuffs are critical to ensuring the safety of the
1. Washing your hands regularly: Regular hand washing
food supply chain.
with soap and water is one of the most effective ways
Food safety- refers to the measures taken to to prevent the spread of germs and disease.
ensure that food is free from harmful contaminants 2. Brushing and flossing your teeth: Brushing your
and is safe for human consumption. teeth twice a day and flossing once a day helps to
The handling of foodstuffs- includes all activities remove food particles and plaque, which can cause
involved in the processing, preparation, packaging, tooth decay and gum disease.
storage, and distribution of food products. 3. Bathing or showering daily: Taking a daily shower or
bath helps to remove dirt, sweat, and bacteria from
Hazards and risks associated with the individual your skin, which can cause infections and other health
problems.
work role
4. Washing your hair regularly: Regularly washing your
The hazards and risks associated with an individual
hair helps to remove oil, dirt, and bacteria that can
work role- will depend on the nature of the job and
accumulate on your scalp.
the specific tasks that the individual performs 5. Cleaning your nails: Cleaning your nails regularly
helps to remove dirt and bacteria that can accumulate
Physical Hazards: These hazards can include slips, under your nails.
trips, and falls, lifting heavy objects, exposure to 6. Using deodorant or antiperspirant: Using deodorant
chemicals or fumes, and operating machinery or or antiperspirant can help to control body odor and
equipment. sweat.
7. Changing your clothes regularly: Changing your
Ergonomic Hazards: These hazards arise from poor clothes daily or as needed helps to remove sweat, dirt,
and bacteria that can accumulate on your clothing.
posture or repetitive motions, which can lead to
8. Handling food safely: Properly washing your hands
musculoskeletal disorders such as back pain, carpal
before handling food and cooking food to the correct
tunnel syndrome, and tendinitis temperature helps to prevent foodborne illness.

Biological Hazards: These hazards arise from

exposure to infectious agents such as bacteria, Selection buying and receiving food
viruses, and fungi. Individuals who work in items such as staple foods , meat, fish
healthcare or laboratories may be at higher risk of
and poultry products
biological hazards.
Meat- is a staple food in many cultures and is an
Psychological Hazards: These hazards can include excellent source of protein, vitamins, and minerals.
stress, harassment, violence, and other forms of Different types of meats offer unique flavors and
workplace bullying. nutritional profiles, making them a versatile
ingredient in a wide range of dishes.
Varieties of Meats Here are some common classifications of soup:

All common types of meat that come from 1. Clear Soup: Clear soup is a type of soup that is
different animals: typically made by simmering vegetables, meat, or
bones in water until the flavors are extracted, and
Beef comes from cattle.
then straining the liquid to remove any solids.
Lamb comes from sheep.
2. Cream Soup: Cream soup is a soup that is
Pork comes from pigs. thickened with cream or milk.

Buffalo meat comes from the American bison. 3. Broth Soup: Broth soup is made by simmering
meat, poultry, or fish bones with vegetables and
Goat meat comes from goats. herbs in water.
Beef is one of the most commonly consumed 4. Vegetable Soup: Vegetable soup is a type of
meats and is a good source of protein, iron, and soup made with a variety of vegetables.
vitamin B12. Different cuts of beef have different
levels of fat content and tenderness 5. Meat Soup: Meat soup is a soup that is made
with meat, usually beef or chicken.
Pork is another popular type of meat that is
consumed in many different forms, including 6. Seafood Soup: Seafood soup is a type of soup
bacon, ham, sausage, and chops. made with seafood, such as shrimp, crab, or fish..

Chicken is a lean meat that is high in protein and 7. Noodle Soup: Noodle soup is a soup that
low in fat. It is versatile and can be prepared in contains noodles, which can be made from a
many different ways, including grilling, roasting, variety of ingredients such as wheat, rice, or egg.
and frying. 8. Chowder: Chowder is a type of soup that is
Fish is a lean source of protein that is high in thickened with milk or cream and contains chunks
omega-3 fatty acids. Different types of fish have of seafood or vegetables.
different levels of fat content and flavor profiles. 9. Gumbo: Gumbo is a type of soup that is popular
Lamb is a rich source of protein and is often in Louisiana cuisine. It is made with a roux (flour
consumed in Mediterranean and Middle Eastern and oil mixture) and contains ingredients such as
cuisines. It has a distinctive flavor and can be seafood, sausage, and vegetables.
prepared in many different ways, including grilling, 10.Minestrone: Minestrone is a type of vegetable
roasting, and stewing. soup that is popular in Italian cuisine. It is made
with a variety of vegetables, such as tomatoes,
Additional hehehehe
beans, and potatoes, and is often served with pasta
Soup Classification -Soup is a dish that can be or bread.
classified in many ways based on various factors
such as ingredients, cooking method, texture, and
cultural origin.