COLANDER

A colander is a bowl-shaped sieve used in cooking to drain liquids from foods such as pasta. It is sometimes also called a strainer or kitchen sieve. A colander is pierced with a pattern of small holes (or slots in plastic colanders) that let the liquid drain through, but retain the solids inside.The colander was traditionally made of aluminum with a pattern of holes punched throughout the bowl. It featured two opposing wire handles at the lip for lifting. Today, the colander is often made of plastic and does not require handles, but is otherwise unchanged. When using a colander to drain hot liquid from food such as noodles, it is safest to place the colander in the sink, rather than holding it. You might want to run cool water to one side of the colander. This will help reduce steam as you slowly pour hot water from the pot into the colander.

MEASURING CUPS

A dry measurement cup has a solid rim around the top of the cup circumference. Measuring cups are used in cooking to create accurate portion sizes of liquid and dry ingredients in recipes. Most measuring cups are made from metal, glass or plastic and use the standard 8 ounce 'cup' as the basic unit of measurement. It is important to use the proper measuring cups when dealing with both dry and liquid ingredient lists. A cup of flour is not the same as a cup of vegetable oil, so cooks usually keep two sets of measuring cups on hand. Dry measurements are usually made in plastic or metal containers, while liquids may be measured in transparent Pyrex-style glass measuring cups. Dry measuring cups are manufactured in one-eighth, one-quarter, one-third, one-half and 1 cup (8 ounce) measurements. Some sets include two-thirds and three-fourths cup measurements. Some dry measurement cups sets have a hole in the end of the handles which allows for hanging storage.

CHOPPING BOARD

A cutting board or chopping board is a durable board used to place material on for cutting. Most common is the kitchen cutting board for use in preparing food, but other types exist for cutting raw materials such as leather or plastic. Kitchen cutting boards are often made of wood or plastic. There are also chopping boards made of glass, steel, marble or corian, which are easier to clean than wooden or plastic ones, but tend to damage knives.

LIQUID MEASURING CUPS

A vessel used specifically for measuring liquids. Liquid is poured into the cup up to the appropriate graduated marker on the side of the cup. Clear glass or plastic measuring cups are easiest to use. When measuring liquids, fill the measuring cup with your liquid and hold the cup at eye level to check the amount. Make sure you hold the cup "level". When using a dry measuring cup the capacity is measured to the level top of the cup. Ingredients should be filled to the top, then scraped off with a back of a knife or any straight object.

CAN OPENER

Can openers are found in just about every type of kitchen. Homes usually rely on the manual can opener that fits neatly into a drawer, or a simple electric can opener that is meant for use with standard size cans of food purchased at the local grocery store. Restaurants and cafeterias tend to make use of larger industrial size can openers that are capable of handling cans that house five or more pounds of food. Basically, there is a can opener for just about any type of culinary setting. The function of the can opener is very simple. In all incarnations, the purpose is to open cans of food, usually by removing the lid or top from the body of the can. This is usually conducted in a manner that minimizes the chances of the operator sustaining a cut or injury to the hands while opening the can, and also minimizes the chances for any metal shavings from the can to drop into the contents.

MEASURING SPOONS

A measuring spoon is a spoon kitchen utensil used to measure an amount of an ingredient, either liquid or dry, when cooking. Measuring spoons may be made of plastic, metal, and other mamphatsoterials. They are available in many sizes, including teaspoon andtablespoon. In the U.S., a measuring spoon is number of pieces, especially four or six. This usually includes , , and 1 teaspoons and 1 tablespoon. Usually, this spoon comes with deep bowls and have a mark on the handle with measurement which provides accuracy and durability as well. The measuring spoons are available in various shapes such as round, oval, heart shape etc.

STEEL STRAINER

Strainer is used for straining liquids or to shift dry ingredients. This device has a perforated and mesh bottom which is available in different sizes and shape. Basically, strainer is a screen installed to allow water to pass through but not the larger items. The larger items are held in a basket or fall at the bottom to be later cleaned.

This kitchen device is made from stainless steel and is used for different purposes. It comes in different types in accordance to perforations and sizes. It is used for the purpose of straining and separating different things.

CHAFFING DISH

A chafing-dish (from the Old French chauffer, "to make warm") is a kind of portable grate ("a dish of Coles") raised on a tripod, originally heated with charcoal in a brazier, and used for foods that require gentle cooking, away from the fierce heat of direct flames. The chafing dish could be used at table or provided with a cover for keeping food warm on a buffet. Double dishes that provide a protective water jacket are known as bains-marie and help keep delicate foods such as fish warm while preventing overcooking.

KITCHEN KNIVES

Wavy (Serrated) Edge - especially useful for cutting soft products with a hard crust (bread) or tough skin (sausages and tomatoes). The teeth of a wavy edge knife allow greater pressure to be exerted on the object being cut and are generally thinner than a plain edge blade.

Straight Edge - recommended for cutting raw meat, slicing salmon and chopping vegetables. A straight edge can be sharpened using a sharpening steel. A straight edge is useful for making very precise or clean cuts and should be razor sharp to get the best performance.

Granton Edge - or "kullenschiff" edge, has hollowed out grooves on the sides of the blade. These grooves fill with the fat and juices of the product being sliced, which allows for thin, even cuts without tearing or shredding the meat. The grooves also help shed the material being cut fom the blade helping to reduce sticking.

PARING KNIVES
The paring knife is a vital part of any set of kitchen knives. A paring will usually have a thin 3 to 4 inch blade that usually tapers to a point. Paring knives are used for intricate work and allow for a greater amount of control than a larger knife. In general, all paring knives (with the exception of the bird's beak) can be used for basic utility work in the kitchen. Paring knives come in various styles, each with a particular function: Bird's Beak - for peeling any round fruit or vegetable such as an apple or orange. The bird's beak parer is also good for intricate work like fluting or other precise carving.

Chef's - use as a miniature cook's knife.

Sheep's Foot - this unique parer has a straight cutting blade. Works well for peeling and paring food.

Wavy Edge - use to cut a crust or skin with a soft inside. Perfect for tomatoes.

Clip Point (Granny) - use to perform tasks like removing eyes from potatoes or pits from olives. Also good for peeling fruit and vegetables.

Paring/Boning - use to remove meat from bones and other detailed cutting jobs.

Angeles University Foundation Angeles City College of Nursing

Basic Tool In Nutriton

Submitted by:
Tuazon, Ianne Merh F. BSN II-I April 06, 2011