Tools and equipments

• Tenderizers - are usually in the form of a mallet with a flat or point-protruding shaped surface and is used to pound the meat in order to break apart the tough fibers.
• Flippers - is used to turn or flip food without piercing it.
• Garlic press - is a kitchen tool which is specifically designed for the purpose of pulping garlic.
• Baster - is a handy for returning some of the meat or poultry juices from the pan back to the food.
• Dredgers - are used to shake flour, salt, and pepper on meat, poultry, and fish
• Wooden spoons - are made of hard wood which are used for creaming, stirring, and mixing.
• Mixing bowls - is used for mixing together salad dressings, spice rubs, marinades, sauces, or even for storing leftovers; a set of high quality _____ is a must.
• Colanders - are also called a vegetable strainer and essentials for various tasks from cleaning vegetables to straining pasta or contents.
• Serving spoon - is a small shallow bowl on a handle used in preparing, serving, or eating food.
• Serving tongs - are used to grab and transfer food items, poultry or meat portions to a serving platter, hot deep fryer, and plate.
• Two-tine fork - is used to hold meats while slicing and to turn solid pieces of meat while browning or cooking; its made of stainless steel and with heat-proof handle.
• Wok - is a round bottom and curved slide diffuse heat and make it easy to toss or stir content.
• Skillet fry pan - is a cast iron, metal, or glass pan with low sides and a handle used for broiling foods broiling foods or cooking in a small amount of fat.
• Kitchen knives - are often reffered to as cook's or chef's tools.
• French knife - for general purpose like chopping, slicing, and dicing.
• Utility knife - used for carving roast chicken and duck.
• Boning knife - used for boning raw meats and poultry.
• Slicer - used for carving and slicing cooked meats.
• Butcher knife - used for cutting, sectioning, and trimming raw meats in the butcher shop.
• Scimitar or steak knife - used for accurate cutting of steaks.
• Cleaver - used for cutting through bones.
• Kitchen shears - are used in trimming fins of fish, cutting strips of lettuce, cutting bacon and trimming excess fat of meats.
• Cutting boards - are wooden or plastic boards whers meat, fruit, and vegetables are cut.
• Sharpening steel - is a flint trype rod for sharpening blades of knives.
• Temperature scales - are used to measure heat intensity.
• Measuring cup - used for liquid ingredients and is commonly made up of heat-proof glass and transparent so that the liquid can be seen.
• Measuring cup for dry ingredients - are used to measure solid and dry ingredients such as flour, fat, and sugar.
• Measuring spoon - come in variety of sizes, shapes, materials, and colors. These are used to measure smaller quantities of ingredients.
• Household scales - are used to weigh large quantity of ingredients in kilos.
• Refrigerators and freezers - are necessary in preventing bacterial infections from foods.
• Oven - is a chamber or compartment used for cooking, baking, heating, or drying.
• Blenders - are used to chop, blend, mix, whip, puree, grate, and liquify all kinds of food.