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Quarter 2
Lesson 3: Maintain Tools and
Equipment
Prepared by: Mr. Joshua B. Laxa, LPT

Kitchen tools make cooking easier.
There are different kinds of kitchen
tools, utensils, small appliances and
cookware in the market. Each has a
different use and function.
SPECIFICATION OF TOOLS

A. KNIVES
Sharp, quality knives are
important in the kitchen. They
cut better and are easier to
work with than dull knives.
Select knives that are light,
comfortable and balanced in
your hand. It is necessary to
have the following knives in
your kitchen:

1. Paring Knife is helpful for
peeling fruits and
vegetables.
2. Serrated Knife is ideal for
cutting bread.
3. Chef's Knife is useful for
most cutting and chopping
jobs.

B. CUTTING BOARDS
Always keep your counter tops
clean and scratch-free. It is
important to have separate
cutting boards for meat and
vegetables to prevent germs
and cross contamination.
Cutting boards are made of
many different materials from
wood to plastic

C. Measuring
Cups/Measuring Spoons
Measuring cups is a necessity in the
kitchen and of various sizes which
come in glass, metal or plastic. An
angled measuring cup is easy to
read when measuring liquids.
Measuring spoons are also
important for determining the
correct amount of dry or wet
ingredients.

D. Spoons and Whisks
Long-handled, wooden or plastic spoons
are necessary for mixing and stirring. Other
useful spoons are slotted spoons for
draining, ladles for serving soups and
gravies, and pasta spoons for keeping
pasta separated. Whisks are useful tools for
mixing sauces, pancake batter, and
whipping egg whites. An electric hand
mixer is important for mixing cakes and
whipping potatoes

E. Tongs and Spatulas
Tongs are useful for many jobs
including turning food and
come in a variety of sizes.
Spatulas come in different
materials like metal or plastic
and their purpose is to slide
under food like burgers,
cookies or pancakes.

F. Mixing Bowls
Mixing bowls are essential in
every kitchen. A variety of sizes
is useful for mixing ingredients
and also for serving food.
These come in many colors
and materials from stainless
steel, to plastic or colored
glass.

H. Miscellaneous Tools
A grater for shredding, shaving and
zesting is a versatile tool to have in
the kitchen. Also, useful is a can
opener, bottle opener. A potato
masher and vegetable peeler are
always part of a well-stocked
kitchen. A kitchen timer is important
for timing recipes accurately. A
meat thermometer will assure the
proper temperature for food safety.

I. Safety tools of and equipment
The safety of tools and equipment is
not only the concern of the
management, but of the workers who
use the equipment as well.

I. Safety tools of and equipment
Proper maintenance and safety of
tools and equipment are important
for the following reasons:

Good quality of service.
Modern equipment has built-in
controls, thermometers and timing
and regulating devices. A breakdown
of these devices may affect the quality
of the food being prepared and
caused slowdown in production and
service.

Sanitation.
Mechanical function of equipment like
the refrigerator and freezers
encourages the development of
disease causing bacteria. Negligence
of their cleanliness leads to the
growth of food-borne bacteria.

Fire prevention.
Grease and dirt that gather in stove
rims and hoods are fire hazards. Daily
inspection of grease collecting
equipment will minimize the danger
of fire.

Safety.
Most food service accident happens in
the kitchen. This is due to lack of
knowledge and training of food
worker in the use of tools and
equipment.

Less cost of production.
Expenses will be minimized if tools
and equipment are in good condition.

Safety Measures
in the Use of Tools
and Equipment

Store knives,
choppers and cutting
blades in designated
places. Label them.
1.

Repair broken tools
and equipment
immediately.
2.

Check wiring of
electrical equipment
regularly. Report kitchen
equipment that are not
functioning
3.

Handle fragile tools or
those tools made of glass
with care. Those with
breaks should be
discarded.
4.

Store tools and equipment
in a clean dry place. Do not
keep them when wet.
5.

1 – 5. Safety Measures in the use of kitchen tools and
equipment.
6 – 7. Reasons why it is important to do proper
maintenance and safety of kitchen tools and
equipment.
True or False.
8. Have separate cutting board for meat and vegetable
to avoid food contamination.
9. Colander with stand is preferable to use so the fruits
on vegetables don’t sit in the liquid.
10. Safety in the workplace is only the teachers’
concern.
Assignment:

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Lesson 3 - Maintain Tools and Equipment.pptx

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