 1.

Prepare and Cook Hot Meals

 2. Prepare Cold Meals
 3. Prepare Desserts
 1. Prepare stocks, sauces and soups
 2. Prepare meat dishes
 3. Prepare game and poultry dishes
 4. Prepare seafood dishes
 5. Prepare Seafood dishes
 6. Prepare Egg dishes
 7. Prepare starch dishes
 1. Prepare Sandwiches

 2. Prepare Salads and Dressings

 3. Prepare Appetizers
1. Prepare Hot Desserts

2. Prepare Cold Desserts

 Stockpot - A large, deep, straight-sided pot
for preparing stocks and simmering large
quantities of liquids. Stockpots with spigots
allow liquid to be drained off without
disturbing the solid contents or lifting the pot
 Fry pan – It is the easiest pan to use for
flipping food without utensils.
 Saucepot – A round pot of medium depth,
similar to a stockpot but shallower, making
stirring or mixing easier. This is used for
soups, sauces, and other liquids.
 Casserole or Dutch oven – This is made of
very thick material for slow heating of food
which need softening, tenderizing and long
cooking. It may be rounded or oblong in
shape but must be very deep to
accommodate meat, poultry and others
together with plenty of liquid.
 Double boiler – This has two sections. The
lower section, similar to a stockpot, holds
boiling water. Meanwhile, the upper section
holds food that must be cooked at low
temperatures and cannot be cooked over
direct heat.
 Sheet pan / baking pan / cookie sheet –
Shallow rectangular pan (1 inch/25 mm deep)
used for baking cakes, rolls, and cookies, and
for baking.
 Bake pan / Baking pan – Rectangular pan
about 2 inches deep. This is used for general
baking and comes in a variety of sizes.
 Scales – Most recipe ingredients are
measured by weight, so accurate scales are
very important
 Liquid measuring glass – These are used for
liquids. They have lips which make pouring
easy and come in different sizes. Sizes are
pints, quarts, half gallons, and gallons. Each
size is marked off into fourths by ridges on
the sides.
 Measuring cups – are available in 1-, ½-, 1/3-,
and ¼-cup sizes. They can be used for both
liquid and dry measures.
 Cook’s Fork – Heavy, two-pronged fork with
a long handle. Used for lifting and turning
meat and other items.
 Straight spatula or palette knife – A long,
flexible blade with a rounded end. This is
mostly used for spreading icing on cakes and
for mixing and bowl scraping.
 Offset spatula – Broad blade, bent to keep
hand off hot surfaces. Used for turning and
lifting eggs, pancakes and meats and
griddles, grills, sheet pans and so on. Also
used as a scraper to clean bench or griddle.
 Rubber spatula or scraper – Broad flexible,
rubber or plastic tip on long handle. Used to
scrape bowls and plans. Also used for folding
in egg foams or whipped cream.
 Pie server - A wedge-shape offset spatula,
used for lifting pie wedges from pan.
 Bench scraper or dough knife – A broad, stiff
piece of metal with a wooden handle on one
edge, used to cut pieces of dough and to
scrape workbenches.
 Pastry wheel or wheel knife – A round,
rotating blade on a handle, used for cutting
rolled-out dough and pastry baked pizza.
 Tongs – Spring-type or scissors-type tools
used to pick up and handle food.
 Wire whip – Loops of stainless-steel wire
fastened to a handle.
 China cap – Cone-shaped strainer. Used for
staining stocks, soups, sauces, and other
liquids.
 Fine china cap or chinois (shee-nwah) –
China cap with very fine mesh. Used to strain
when great clarity or smoothness is required
in a liquid.
 Strainer – Round-bottomed, cup-shaped
strainer made of screen-type mesh or
perforated metal. Used for straining pasta
and vegetables.
 Sieve – Screen-type mesh supported in a
round metal frame. Used for sifting flour and
other dry ingredients.
 Colander – Large perforated bowl made of
stainless steel or aluminium. Used to drain
washed or cooked vegetables, salad greens,
pasta, and other food.
 Grater – A four-sided metal box with grids of
varying sizes. Used for shredding and grating
vegetables, cheese, citrus rinds, and other
foods.
 Pastry blender – This is a hand tool with a set
of steel cutter on the bottom. It is used to cut
fats into flour quickly.
To be continue…