Braise – to brown meat or

vegetable in a small amount

of liquid.

Disinfect – to clean
something so as to destroy
disease carrying micro
organisms and prevent
infection

Fractional - involves
fraction; a small part; very
small
Graduated - marked with
lines as a sign of
measurement

Grate - to rub food against a

grater in a circular motion
or back and forth to cut into
fine pieces.

Pare – to cut off the skin or

rind with a knife

Peel - To pull off the outer

skin or rind
Sanitize - a process of
cleaning aimed to remove
all or at least most of the
harmful germs.

Simmer – to cook just

below the boiling point

Steam – to cook food by

steam in a covered steamer
rather than a boiling water
Stew – to cook food for a
long time in small amount
of liquid at simmering
temperature

Equipment

1. Freezer/refrigerator. The
low temperature provided
by this makes it good for
storing.
2. Stove. It is used for heat
source.
3. Pressure Cooker.
Providing high pressure,
used for processing above
boiling point.
4. Vacuum Packer. It is used
for vacuum packaging
where air is removed from
the container during
sealing.
5. Can sealer. It is used for
sealing cans.
MEASURING DEVICES
1. Measuring Spoon. This is
used to measure small
quantities of ingredients with
fractional measures like, 1
tbsp, ½ tbsp, 1 tsp, ½ tsp, ¼
tsp and 1/8 tsp.
2. Measuring Cup. By
standard measuring cup. This
means that your cup will hold
the same quantity as all other
cups in different places.
There are two general sets:
a. One for measuring liquid
ingredients. It is usually a
transparent glass or plastic
with graduated cup fractions
– 1, ¾, 2/3, 1/3, ¼, or 1/8 cup
indicated on the sides. Select a
standard cup with the rim
above to the 1 cup mark to
avoid possible spillage.
b. One for dry ingredients also
with fractional measures, like
1, ½, ¼, 1/8 cup.
3. Weighing scales of
different capacities and
sensitivities. These are used
to weigh raw materials or
ingredients.
4. Candy Thermometer. It is
used to measure the setting
stage of jellies, jams, and
candies.
5. Refractometer. It is used
to measure the ph content
and degree salinity of solution
or food.
6. Jelly thermometer. It is
used to measure the pectin
content of fruits.
7. Kitchen thermometer. It is
used to measure the
temperature of sugar mixture.
Cooking Utensils

1. Saucepan. It is a cooking
pot with handle placed on the
top of the stove burner
2. Saucepot. It is cooking pot
with two handles and a lid.
3. Skillet. It is used for frying
or braising food.
4. Steamer. It is used to
steam foods and other raw
materials.
5. Casserole. It is used for
cooking and stews foods.
6. Kettle. It is used to boil
water and to sterilize glass
jars and other utensils
7. Double Boiler. It is used to
simmer foods.

Cutting Implements
These are the tools and
equipment that you may use
to reduce foods into your
desired sizes and shapes

1. Knives. These are used for

cutting, chopping food.
2. Grater and shredder.
These are used to grate/
shred vegetables, cheese,
lemon rind.
3. Peeler. These are used to
remove thin skins from
vegetables and fruits.
4. Kitchen shears. These are
used to trim food.
5. Cutting Board. These are
used to protect the table while
cutting or chopping food.
6. Juice extractor. These are
used to extract juices of citrus
fruits.
7. Slicer. To cut fruits and
vegetables.
8. Osterizer/Blender. These
are used to liquidize and
blend foods.

Other Utensils
1. Tongs. These are used to
handle or lift foods and other
materials.
2. Basin. For washing
purposes of raw materials.
3. Bowls. For containing or
for food mixing.
4. Basting spoon. For mixing
foods.
5. Spatula. For leveling off
ingredients
6. Colander. To drain water
from food.
7. Strainer. To separate liquid
from solid food
8. Wire Basket. It is used to
hold food that needs aeration.
9. Mortar and Pestle. To
grind foods into very small
pieces by pounding
Steps in Cleaning and
Sanitizing Equipment, Tools
Utensils

Equipment:

Stove
1. Remove all burnt sediment
and wipe grease from top of
stove after each use.
2. Scrape grease from cracks,
openings, and hinges.
3. When cool, wash top of
stove.
4. Keep burners clean. Gas
burners can be soaked and
scrubbed with a stiff brush.
5. Wipe with cloth dip in
sanitizing solution.
Refrigerator

1. Wipe up spilled food

immediately.
2. Wash inside shelves and
trays at least twice a week
with baking soda.
3. Rinse and dry thoroughly.
4. Flush drains/ defrost
weekly.
Cooking Utensils
1. Drain off fat, juices, sauces,
and strain out sediments.
2. Wash with water and
detergent.
3. Rinse, dip in sanitizing
solution then dry.
4. Wipe with damp cloth. Air
dry.

Cutting implements and

Other Tools and Utensils

1. Clean immediately after

using.
2. Remove all remaining food
particles.
3. Wash with water and
detergent.
4. Rinse. Dip in sanitizing
solution.
5. Wipe with damp cloth.