TLE Q4

• Measuring Cups usually made of plastic or metal. These are used to measure dry ingredients such as sugar and flour.
• Measuring Spoons These are used to measure small quantities of ingredients.
• Weighing Scale it used to measure larger quantities of meat and other ingredients.
• Butcher's knife- It is used to cut ham or pork legs and other big portions of meat and bones.
• Carving knife A long, thin sharp knife used to cut meat into thin slices.
• Chef's knife- An all-purpose knife. It is large, bladed sharp knife similar to butcher's knife but much thinner and lighter.
• Kitchen knife it is bigger than paring knife used to cut and slice meat.
• Blending fork-used to test the tenderseas of meat, comhining big cuts and particles of meat.
• Chopping board or cutting board-used for cutting meat and other ingredients
• Colander a bowl shaped kitchen tool with holes used for draining food.
• Grater used in grating food/ ingredients into fine pieces.
• Ladle-use for mixing
• Meat Tenderizer used to tenderize meat by breaking down the collagen..
• Meat grinder used for grinding meat.
• Patty molder used for molding hamburgers patties.
• Mixing bowl ingredients used when preparing
• Tong use for handling hot food
• Soup Ladle-used for scooping soup
• Turner used for turning food, when frying for even cooking.
• Deep fryer used for deep frying meat(COOKING EQUIPMENT)
• Double boiler used for preparing sauces
• Frying pan or Carajay-used for frying and sautéing.
• Oven-used for heating and baking
• Steamer used to cook by steaming
• Saucepans and pots - used for cooking meat dishes