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Preparing Kitchen Tools and
Equipment and the Ingredients
in Food Preparation
1. Perform Mise en place
2. Preparing the Tools and Equipment to Use
3. General Guides in the Cleanliness and Sanitation of the
Kitchen

• A “chemical process”, the mixing of
ingredients; the application and withdrawal
of heat; decision-making, technical
knowledge and manipulative skills.
• A cuisine is a style of cooking characterized
by distinctive ingredients, techniques and
dishes, and usually associated with a specific
culture or geographic region.
• The practice or skill of preparing and
cooking food.
COOKERY

A French culinary
phrase which means
"putting in place" or
"everything in its
place".
Mise en place

• Gather and put the needed tools and equipment within
reach to save time.
• It is essential that you know what tools and equipment
are appropriate for the dish or recipe you are preparing
as well as the knowledge and skill on how to use them
properly.
• The Primary Cooking Equipment should be positioned
with respect to the flow of food through the work center
and convenience of the workers who will use them.
PREPARING THE TOOLS AND EQUIPMENT TO USE

-ranges, ovens, steam
kettles, broilers, griddles,
fryers, steam cookers, and
electronic and microwave
ovens (generally used in
heating frozen foods and
finished partially cooked food)
Primary Cooking Equipment

-choppers, molders,
mixers, slicers, cutters,
grinders, blenders, peelers,
corers, toasters, waffle irons,
egg cookers, coffee makers,
food warmers and coolers,
racks, sinks, refrigerators, and
freezers
Auxiliary Cooking Equipment

Utensils Used in Cooking All Types of Dishes

-is a small hand
held tool used for food
preparation. Common
kitchen tasks include
cutting food items to size,
measuring, grinding,
mixing, and measuring;
different utensils are made
for each task.
Kitchen utensils

General Guides in the
Cleanliness and Sanitation of
the Kitchen

1. Physical equipment and kitchen layout should be
conducive to good sanitary practices.

• This means that all the equipment in the kitchen have sanitary
and safety features that make them easy to clean and maintain.
(made of materials like stainless steels or enamelware which are
easy to clean and their parts can easily be taken apart and are
easily accessible for easy cleaning)
• For kitchen premises, walls and ceilings should be made of
washable materials.
• The kitchen floors made of slip-resistant materials that are easy
to mop.
• The flooring should be made to slope toward a central drain or if
it is leveled, there should be trap drains around cooking areas
where water or moisture accumulates.

2. Leveled floors are advantageous in facilitating movement of
mobile equipment like carts.

3. Dishes, glasses, utensils, tools, and equipment should be
thoroughly cleaned and properly sanitized.

A. Assembling and Preparing Ingredients for Menu
Items
1. First, check your recipe
calculation and study carefully
the measurements of the
ingredients. (The amount in
weight or volume and the
description or specification of
each as required in the recipe.)

A. Assembling and Preparing Ingredients for Menu Items
2. Prepare your ingredients
immediately before the start
of your preparation. Be sure
the ingredients are all
available. If not, take
immediate action.

A. Assembling and Preparing Ingredients for Menu Items
3. Weigh or measure each
ingredient as indicated in the
recipe. Check and recheck each
measurement. Be sure that your
weighing scale is properly
calibrated and your volume
metric measurement using cups,
teaspoon, and quarts are
accurate using the correct
technique of measurement.

B. Planning for the Process of
Work
Arrange the ingredients,
tools, and equipment in the best
order or according to order of use
so that phases of work can move
in the easiest, quickest, and
simplest manner possible.
Position each ingredient and tool
within reach. Allow both hands
to be used in a smooth rhythmic
manner. Store frequently used
items within minimum reach and
less frequent ones within
maximum reach or near the
working area.

C. Time Allotment
Always have a schedule
for work. Post it where it can
be seen. Timing is critical in
food preparation to ensure
high-quality product that is
prepared and served on time
and at the right temperature.
Observe critical points in the
process flow when following
a recipe.

Sample Specification Sheet
Product Name: Chicken Salad Yield: 10 Servings 100 grams per serving
I. Ingredients:
2 medium-sized apples, pared and diced
1 1/2 cups mayonnaise 34 kilo chicken breast, boiled and diced
3/4 cup carrots; boiled, peeled, and diced
3 cups potatoes; boiled, peeled, and diced
1/2 cup celery, finely diced
1 cup cheese, finely diced
1 cup fresh pineapple; pared, cored, chopped, and cooked dry % teaspoon fine salt
1/2 cup sugar
1/4 teaspoon white pepper

Sample Specification Sheet
Process Flow Critical Points
A. Pre-preparation
1. Clean and sanitize all equipment.
2. Wash thoroughly and drain vegetables.
3. Weigh and measure all ingredients.
4. Cut vegetables and fruits according to
standard cutting specification.
1. Wipe, clean, and dry thoroughly all
equipment.
2. Make sure all ingredients are weighed or
measured correctly.
3. Cut apples and mix with mayonnaise to
avoid browning.
B. Preparation
1. Put all ingredients in a bowl.
2. Add diced chicken, mayonnaise, and the
remaining ingredients.
3. Toss using two wooden spoons until well
blended.
4. Transfer salad in another clean and dry
container with fitted cover.
1. Make sure the ingredients are according to
specification.
2. Toss lightly to avoid mashing of
ingredients.
3. Check temperature of chiller before
storing.

How important is mise
en place in food
preparation?

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Preparing kitchen tools and equipment and the ingredients in food preparation

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