TLE 10: TOOLS AND EQUIPMENT

• MIXING BOWL - used for separating cake mixture, salads, creams, and sauces
• SIFTER - used for separating coarse particles of flour, sugar, baking powder, and powdered ingredients to retain finer textures
• WIRE WHIP - used for beating egg whites, egg yolk, creams and mayonnaise
• WOODEN SPOON - used to separate solid particles from soup
• BLENDING FORK - used for testing the tenderness of meat
• RUBBER SCRAPER - used for scraping off mixture of butter, sugar, and egg from the sides of the mixing bowl
• STRAINER - used for separating liquids from fine or solid food particles, such as coco cream from coconut and tamarind extract
• TONGS - used for holding hot food
• MEASURING CUPS - used for measuring dry ingredients
• MEASURING SPOON - used for measuring dry and liquid ingredients which require a little amount
• SAUCE PAN AND POTS - used for cooking meat and fish dishes with gravy and sauce
• KETTLE AND RICE COOKER - used for cooking rice and other foods
• PRESSURE COOKER - used for tenderizing or cooking meat, chicken, and other grins and legumes, such as mongo and white beans in lesser time
• DOUBLE BOILER - used for preparing sauces which easily get scorched when cooked directly on the stove
• STEAMER - used for cooking food by steaming
• COLANDER - used to drain, wash, or cook ingredients from liquid
• CANISTER - a plastic or metal container with a lid that is used for keeping dry products
• BUTCHER KNIFE - used for cutting, sectioning, and trimming raw meats
• CHANNEL KNIFE - a small hand tool used generally in decorative works such as making garnishes