HE001 – Home Economics Literacy

Topic 5:
Cooking Tools in Aid of Nutrition

OBJECTIVES: After reading this module, you will be able to:

1. Determine the uses and proper maintenance of cooking tools and equipment
2. Identify different methods and techniques of food preparation
3. Distinguish the different styles of table settings

Introduction

Everyone has heard the saying; “the right tool for the right job,” and “you are only as good as
your tools.” These sayings are very true when it comes to the choice and use of cooking materials, tools
and equipment. The quality of the cooking materials, tools and equipment that you choose to use is as
outstanding as the tools themselves when it comes to work and food quality. Given that there is a wide
variety of cooking equipment required for an even more extensive range of dishes, it’s essential to make
sure that you choose the right types and quality meet your kitchens needs.

Materials of kitchen utensils and equipment commonly found in the kitchen

Any cook should be familiar with the correct utensils, devices and equipment in the kitchen. It is
important to consider several things and not only the price when buying them. The job of cooking
requires specific tools, utensils, and equipment for proper and efficient preparation of food. Each piece
has been designed to accomplish a specific job in the kitchen. The tools, utensils and equipment are
made of different materials, each having certain advantages and disadvantages. The following lists are
materials of kitchen utensils and equipment commonly found in the kitchen.

A. Aluminum is the best for all-around use. It is the most popular, lightweight, attractive and less
expensive. It requires care to keep it shiny and clean. Much more, it gives even heat distribution
no matter what heat temperature you have. It is available in sheet or cast aluminum. Since it is a
soft metal, the lighter gauges will dent and scratch easily, making the utensil unusable.
Aluminum turns dark when used with alkalis, such as potatoes, beets, carrots and other
vegetables. Acid vegetables like tomatoes will brighten it.
 B. Stainless Steel is the most popular material used for tools and equipment, but is more
expensive. It is easier to clean and shine and will not wear out as soon as aluminum. Choose
those with copper, aluminum or laminated steel bottoms to spread heat and keep the pot from
getting heat dark spots. Stainless steel utensils maybe bought in many gauges, from light to
heavy.

C. Glass is good for baking but not practical on top or surface cooking. Great care is needed to
make sure for long shelf life.

D. Cast Iron is sturdy but must be kept seasoned to avoid rust. Salad oil with no salt or shortening
can be rub inside and out and dry. Wash with soap (not detergent) before using.

E. Ceramic and heat-proof glass is used especially for baking dishes, casseroles, and measuring
cups. Glass and ceramic conduct the heat slowly and evenly. Many of these baking dishes are
decorated and can go from stove or oven to the dining table.

F. Teflon is a special coating applied to the inside of some aluminum or steel pots and pans. It
helps food from not sticking to the pan. It is easier to wash and clean, however, take care not to
scratch the Teflon coating with sharp instrument such as knife or fork. Use wooden or plastic
spatula to turn or mix food inside.

G. Plastic and Hard Rubber are used for cutting and chopping boards, table tops, bowls, trays,
garbage pails and canisters. They are much less dulling to knives than metal and more sanitary
than wood. Plastics are greatly durable and cheap but may not last long.

Baster- is handy for returning some of the

meat or poultry juices from the pan, back to
the food. Basting brushes can be used for the
same purpose, but they are also convenient
for buttering the tops of breads and baked
goods after they come out of the oven.

Cans, bottles, cartoons opener- use to open

a food tin, preferably with a smooth
operation, and comfortable grip and turning
knob.
Colanders- also called a vegetable strainer
are essential for various tasks from cleaning
vegetables to straining pasta or tin contents.

Cutting Boards- a wooden or plastic board

where meats and vegetables can be cut.

Dredgers- used to shake flour, salt, and

pepper on meat, poultry, and fish.

Double boiler-  used when temperatures

must be kept below boiling, such as for egg
sauces, puddings, and to keep foods warm
without overcooking.

Emery boards/sharpening steel- used to

sharpen long knives.
Flipper- use for turning hamburgers and
other food items

Funnels- used to fill jars, made of various

sizes of stainless steel, aluminum, or of
plastic 

Garlic Press- is a kitchen tool which is

specifically designed for the purpose of
pulping garlic for cooking. 

Graters- used to grate, shred, slice and

separate foods such as carrots, cabbage and
cheese. 
Handy Poultry & Roasting Tools- make it
easier to lift a hot roasted turkey from the
roaster to the serving platter, without it
falling apart. 

Kitchen Knives- often referred to as cook's or

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

Kitchen Shears- They are practical for

opening food packages, cutting tape or string
to package foods or simply to remove labels
or tags from items. Other cutting tools such
as box cutters are just as handy, especially for
opening packages. 

Measuring Cups, Spoons- Measuring tools

are among the most important items found
in any kitchen, since consistently good
cooking depends upon accurate
measurements. Measuring tools should be
standardized. Measuring cups and spoons are
also in the home kitchen. Scales are used to
weigh materials of bigger volumes. These are
delicate and precision instruments that must
be handled carefully and are more
dependable in terms of accuracy.
Pasta Spoon or Server- is use to transfer a
little or much cooked pasta to a waiting plate,
without mess. Pasta spoons are best used
with spaghetti-style or other long pasta
noodles; you can use a large slotted serving
spoon for short pastas.

Potato Masher- used for mashing cooked

potatoes, turnips, carrots or other soft
cooked vegetables. 

Rotary eggbeater- used for beating small

amount of eggs or batter. The beaters should
be made up of stainless steel, and gear
driven for ease in rotating

Scraper- a rubber or silicone tools to blend or

scrape the food from the bowl; metal,
silicone or plastic egg turners or flippers  
Seafood Serving Tools- make the task of
cleaning seafood and removing the shell
much easier. For cooking seafood, utensils
will vary depending on what you are
cooking. 

Serving spoons- a utensil consisting of a

small, shallow bowl on a handle, used in
preparing, serving, or eating food. 

Serving Tongs enables you to more easily

grab and transfer larger food items, poultry
or meat portions to a serving platter, to a hot
skillet or deep fryer, or to a plate. It gives you
a better grip and the longer the tongs, the
better especially when used with a deep
fryer, a large stock pot or at the barbecue.
Soup Ladle is used for serving soup or stews,
but can also be used for gravy, dessert sauces
or other foods. A soup ladle also works well
to remove or skim off fat from soups and
stews.
 Spoons- solid, slotted, or perforated. Made
of stainless steel or plastic, the solid ones are
used to spoon liquids over foods and to lift
foods, including the liquid out of the pot 

Temperature Scales -used to measure heat

intensity. Different thermometers are used
for different purposes in food preparation –
for meat, candy or deep-fat frying. Other
small thermometers are hanged or stand in
ovens or refrigerators to check the accuracy
of the equipment’s thermostat.

Vegetable peeler- used to scrape vegetables,

such as carrots and potatoes and to peel
fruits. The best ones are made of stainless
steel with sharp double blade that swivels. 

Whisks for Blending, Mixing - used for

whipping eggs or batter, and for blending
gravies, sauces, and soups. The beaters are
made of looped steel piano wires which are
twisted together to form the handle

Equipment
More complicated tools are called equipment. They may refer to a small electrical appliance,
such as a mixer, or a large, expensive, power-operated appliance such a range or a refrigerator.
Equipment like range, ovens, refrigerators (conventional, convection and microwave) are mandatory
pieces in the kitchen or in any food establishment.
 Refrigerators/Freezers are necessary in
preventing bacterial infections from foods. Most
refrigerators have special compartment for meat,
fruits and vegetables to keep the moisture
content of each type of food. Butter
compartment holds butter separately to prevent
food odors from spoiling its flavor. Basically,
refrigerator or freezer is an insulated box,
equipped with refrigeration unit and a control to
maintain the proper inside temperature for food
storage.
Microwave Ovens- have greatly increased their
use in the food industry.
Foods can be prepared ahead of time, frozen or
refrigerated during the slack periods, and cooked
or heated quickly in microwave ovens

Blenders are used to chop, blend, mix, whip,

puree, grate, and liquefy all kinds of food. A
blender is a very useful appliance. They vary in
the amount of power (voltage/wattage). Others
vary and do not do the same jobs.

Table Settings

Types of Table Settings

The three most common types of table settings are formal, casual, and basic. Each place setting
includes the utensils and dinnerware pieces that would normally be used with the corresponding style of
dining.

Silverware Rule
A general rule for silverware placement is that utensils are placed in the order they are used,
from the outside in. For example, the salad fork will be used before the dinner fork, so it should be
placed on the outside.

1. Formal Table Setting

 This is the style of place setting you will see used at fine dining restaurants, formal
events, and black tie weddings. Designed for a six course meal including an appetizer, soup,
salad, a starch, a protein, and dessert, this setting employs more flatware and glassware than
the other settings. Charger plates can also be used and should be placed beneath the serving
plate.

Follow these steps to create a formal dinner table setting:

1. Begin by placing an ironed tablecloth on the table.

2. A serving plate goes in the center of the place setting.
3. A bread plate should be placed to the top left of the serving plate. Place a butter knife
on top of the bread plate with the blade facing down, and the handle towards the right.
4. Silverware on the left side of the serving plate begins with the salad fork on the outside,
and the dinner fork on the inside.
5. Silverware on the right side of the serving plate, from the inside out, will consist of a
dinner knife, salad knife, soup spoon, and tea spoon.
6. All flatware should be evenly spaced, and the bottoms should line up with the bottom of
the serving plate.
7. The dessert spoon should be placed directly above the serving plate, in horizontal
alignment with the handle towards the right.
8. Place a water glass above the dinner knife.
9. Place the white wine glass below the water glass and slightly to the right.
10. Place the red wine glass above the white wine glass and slightly to the right.
11. A cup and saucer should be placed above the soup spoon and slightly to the right.

2. Casual Table Setting

 Commonly used at banquets and luncheons, this setting is also referred to as an
informal table setting. It's a popular choice for wedding table settings and contemporary casual
restaurants that want to elevate their dining room decor. This setting is similar to a formal table
setting, but is designed for three courses instead of six. The flatware provided will be enough
for a soup or salad, main course, and dessert.

Follow these steps to create a casual table setting:

1. A serving plate should be placed in the middle of the table setting.

2. A bread plate should be placed to the top left of the serving plate. Place a butter knife
on top of the bread plate with the blade facing down, and the handle towards the right.
3. Silverware on the left side of the serving plate begins with the salad fork on the outside,
and the dinner fork on the inside.
4. Silverware on the right side of the serving plate, from the inside out, will consist of a
dinner knife, soup spoon, and tea spoon.
5. Place a water glass above the dinner knife.
6. Place the wine glass to the right of the water glass.

3. Basic Table Setting

This simple table setting is appropriate for all types of restaurants and casual events.
You’ll commonly see it used in diners and family restaurants along with a placemat or a coffee
cup. Using a basic table setting makes your guests feel welcome and ensures they have the
utensils they need.
Follow these steps to create a basic table setting:

1. A serving plate should be placed in the middle of the table setting.

2. A napkin is placed to the left of the plate.
3. The fork rests on top of the napkin.
4. A knife is placed to the right of the plate.
5. A water glass or coffee cup is optional, placed above the knife and slightly to the right.

Methods of cooking

Understanding and mastering the different types of cooking methods is essential to

becoming a great chef. Knowledge of cooking techniques allows you to work with a variety of
ingredients and kitchen equipment to achieve consistent, flavorful results in your cooking.

1. Broiling 7. Simmering
2. Grilling 8. Boiling
3. Roasting 9. Steaming
4. Baking 10. Braising
5. Sauteing 11. Stewing
6. Poaching

1. Broiling
Broiling works by transferring extremely high heat onto food, usually directed from a radiant
located above the food which cooks on one side at a time. Browning can occur very quickly with
this method, sealing juices and flavor inside and leaving a crisp exterior. Because this cooking
method is fast, it's helpful to use a timer or check the doneness so foods don't become burnt or
overcooked. In commercial kitchens, broiling can be performed with a salamander or broiler
oven.

2. Grilling
Grilling is similar to broiling, in that it uses radiant heat to cook foods quickly. Most commonly,
grilling equipment will feature an open grate with a heat source located beneath the food.
Flipping is required to cook foods on both sides and grill marks from the hot grate or rack are
desirable.

3. Roasting
Roasting is performed inside an oven and uses indirect heat that cooks from all sides for even
browning. This method of cooking works more slowly, coaxing flavors out of meats and
vegetables. Roasting can be performed at very low temperatures between 200 degrees and 350
degrees Fahrenheit for tougher cuts of meat, or higher temperatures up to 450 degrees
Fahrenheit for more tender cuts.

4. Baking
Baking and roasting both use indirect heat to surround foods and cook from all sides. The term
roasting is used when cooking meats or vegetables, and baking is used when making bread,
rolls, and cakes. Technically, these cooking methods are the same, but baking is usually
performed at lower temperatures than roasting.

5. Sauteing
Sauteing is performed over a burner in a hot, shallow pan and uses a small amount of oil or fat
to coat food for even browning. This method cooks foods very quickly so it's best to keep the
food moving by tossing or flipping. Saute is a French word that translates to "jump". To achieve
great results with sauteing, make sure the oiled pan is hot before adding any food, don't
overcrowd the pan with too many items, and stir or toss frequently.

6. Poaching
Poaching is a gentle method of cooking in which foods are submerged in hot liquid between
140 degrees and 180 degrees Fahrenheit. The low heat works especially well for delicate items,
and moisture and flavor are preserved without the need for fat or oil.

7. Simmering
Simmering is also a gentle method of cooking foods but uses higher temperatures than
poaching, usually between 180 degrees and 205 degrees Fahrenheit. This temperature range
lies below the boiling point and produces tiny bubbles. To achieve a simmer, first bring water to
the boiling point and then lower the temperature.
 8. Boiling
This cooking technique involves submerging food in water that has been heated to the boiling
point of 212 degrees Fahrenheit. The boiling water produces large bubbles, which keep foods in
motion while they cook. The expression slow boil means that the water has just started to
produce large, slow-moving bubbles but is not quite heated to the boiling temperature. A full
boil occurs at the boiling point and results in fast-moving, rolling bubbles. Steam is also released
from the water as it boils.

9. Steaming
In steaming, water is boiled continuously to produce a steady amount of steam. The steam
surrounds foods and cooks evenly while retaining moisture. Steaming can be performed in a
few different ways. For high volume kitchens, a commercial steamer or combi oven is the most
efficient. Other methods of steaming include using a pot and steamer basket, using a
microwave, or wrapping foods in foil so they can steam in the oven.

10. Braising
During braising, foods are first seared in a hot oiled pan then transferred to a larger pot to cook
in hot liquid. The foods are only partially submerged in simmering water, broth, or stock. Using
low heat, the foods soften over an extended cook time and the liquid becomes reduced with
intensified flavors. Braising is a great method for producing fork tender meats that fall off the
bone.

11. Stewing
The key difference between stewing and braising is that foods are completely submerged in hot
liquid while stewing instead of being partially submerged. Smaller cuts of meat are used in a
stew, but the method of slow cooking at low heat is the same. As the stew cooks, fibrous
vegetables break down and fat and collagen from the meats melt away. The result is a thick,
flavorful gravy filled with tender bites of meat and soft vegetables.