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CULINARY ARTS

TOOLS AND EQUIPMENT

HERBS AND SPICES

GARNISH

MR. EMMANUEL MORCOZO

ERIKA MAE DE LEON

HRS-1A

INSTRUCTOR

Wooden Spoon

Used for mixing and when cooking and stirring hot foods

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Slotted Spoon

Used to stir foods that are in liquids and to separate the solid foods from the liquids when serving

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Wire Wisk

to whip eggs or cream or add air to a batter. Not used with thick mixtures

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Rubber Scraper or Rubber Spatula

Used for mixing, folding soft ingredients and to remove ingredients from a bowl or plate

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Turner or spatula

used to flip flapjacks or burgers or serve bars and cake

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Peeler

Tool to remove the outer layer of fruits and veg

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Chef's Knife

All purpose large knife used to slice, mince, chop, cube and dice.

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Paring kife

All purpose small knife used as an extension of the hand for small cuts, garnishes, paring or coring

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Butcher's Knife

specialty knife used when cutting meats because of its thicker broad blade

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Serrated Knife

knife that has a carved or hollowed out blade edge for use in cutting foods that are firm on the outside yet soft inside

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Pastry Blender

Hand held utensil used to "cut" firm shortening or butter into small pieces while mixing with flour mixtures which is the first step in making most pastry

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Rotary Mixer or beater

tool used to speedily mix or whip ingredients. ... the fore-runner of the electric mixer

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Rolling Pin

tool used to flatten dough for rolls, pizza, cookies or crusts

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Pizza Cutter

cutting tool useful for cutting noodles, doughs, cooked pizza, etc

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2 or 3 tined fork or Barbeque Fork

Large fork with a heavy handle used for skewering meats or large pieces of food while they are hot

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Metal Spatula

small utensil like a knife but used often to spread frosting, level dry ingredients when measuring or slice butter

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can opener

device used to cut open metal cans using 2 blades and a rotating handle...