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• ALUMINUM

  Is the best for all-around use, it is the most popular, lightweight, attractive and less expensive
• STAINLESS STEEL

  The most popular material used for tools and equipments, but is more expensive.
• GLASS

  Good for baking but not practical on top or surface cooking
• CAST IRON

  Sturdy but must be kept to avoid rust.

  Salad oil with no salt or shortening can be rub inside and out and dry
• CERAMIC & HEAT-PROOF GLASS

  Used especially for baking dishes, casseroles, and measuring cups.
• TEFLON

  a special coating applied to the inside of some aluminum or steel pots and pans.
• PLASTIC AND HARD RUBBER

  For cutting and chopping boards, table tops, bowls, trays, garbage pails and canister.
• PASTRY BRUSH

  Used to brush the tops of baked goods with butter, glazes and egg mixtures.
• COLANDERS

  used to drain foods that have just been washed or rinsed and to separate foods from their cooking water such as spaghetti or noodles
• DREDGERS

  Used to shake flour, salt, and pepper on meat, poultry, and fish.
• Cans, bottles, cartoons opener

  Used to open a food tin, preferably with a smooth operation, comfortable grip and turning knob
• CUTTING BOARD A wooden or plastic board where meats and vegetables can be cut and protect counter surfaces and the blades of knives.
• DOUBLE BOILER

  used when temperature must be kept boiling, such as for eggs, sauces, puddings, and to keep foods warm without over cooking
• EMERY BOARD

  SHARPENING

  STEEL

  Used to sharpen long knives
• GARLIC PRESS

  specifically designed for the purpose of pulping garlic for cooking
• HANDY POULTRY AND ROASTING

  TOOLS

  Make it easier to lift a hot roasted turkey from the roaster to the serving platter, without it falling apart
• FLIPPER

  Used to fill jars, made of various sizes of stainless steel, aluminum or plastic
• GRATERS

  Use to grate, shred, slice and separate foods such as carrots, cabbage and cheese
• KITCHEN KNIVES

  Often referred to s chef's tools, knives are must for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or turkey
• KITCHEN SHEARS

  Practical for opening food packages, cutting tape or string to package foods or simply to remove labels or tags from items
• MEASURING CUPS, SPOONS

  Most important items found in the kitchen, since consistently good cooking depends upon accurate measurements
• Measuring cup for dry ingredients

  Use to measure solids and dry ingredients, such as flour, fat and sugar.

  It is commonly made of aluminum or stainless steel.
• Measuring cup for liquid ingredients

  Commonly made up of heat-proof glass and transparent so that liquid can be seen.
• PORTION SCALE

  used to weigh serving portions from one ounce to one pound.
• Scoops or dipper

  Used to measure serving of soft foods, such as fillings, ice cream and mashed potato
• Spoons come in variety of sizes, shape, materials and colors

  Used to measure smaller quantities of ingredients called for in the recipe like: 1 tbsp of butter .
• HOUSEHOLD SCALE

  Used to weigh large quantity of ingredients in kilos, commonly in rice, flour, sugar, legumes or vegetables and meat up to 25 pounds.
• PASTA SPOON OR

  SERVER

  Used to transfer a little or much cooked pasta to a waiting plate, without mess.
• ROTARY or EGG BEATER

  Used to beat, whip and blend ingredients . It can work just as well the electric mixer
• SEAFOOD SERVING TOOLS - Make the task of cleaning seafood and removing the shell much easier
• POTATO MASHER

  use for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables
• SCRAPER

  A rubber or silicone tool to blend or scrape the food from the bowl; metal or plastic egg turners or flippers
• SERVING SPOONS

  A utensil consisting a small, shallow bowl on a handle, used in serving, preparing, or eating food
• TONGS

  Enables you to more easily grab and transter large food items.
• SOUP LADLE

  Used for serving soup or stews, but can also be used for gravy, desert sauces or other foods.
• BUTCHER KNIFE

  Used to section raw meat, poultry, and fish.

  It can be used as a cleaver to separate small joints or to cut bones.
• FRENCH KNIFE

  Used to chop, dice, or mince food. Made with heavy blade with a saber or flat grind
• ROAST BEEF SLICER

  Used to slice roasts, ham, and thick ,solid cuts of metals.
• BONING KNIFE

  Used to fillet fish and to remove raw meat from the bone
• FRUIT AND SALAD KNIFE

  Used to prepare salad greens, vegetables and fruits