kitchen utensil used primarily to measure the volume of liquid or bulk solid cooking ingredients

are used to measure smaller quantities of liquid and dry ingredients. They are also standardized and come in different sizes.are used to measure smaller quantities of liquid and dry ingredients. They are also standardized and come in different sizes.

is used to remove dirt or lumps from dry ingredients, also used to combine dry ingredients and extract milk from desiccated coconuts.

use to grab and transfer food items, or meat and gives a better grip.

use to open a food tin, preferably with smooth operation, and comfortable grip, and turning knob.

a wooden or plastic board where meat, fruits, and vegetable are cut. a wooden or plastic board where meat, fruits, and vegetable are cut.

are 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

is a container or vessel for food mixing. It comes in different sizes.

- is used to scrape vegetables, such as carrots and potatoes, and to peel fruits. The best ones are made of stainless steel with a sharp double blade that swivels.

is used to transfer a little or much- cooked pasta to a waiting plate, without a mess.

is used to grate, shred, slice, and separate vegetables such as carrots, cabbage, and cheese.is used to grate, shred, slice, and separate vegetables such as carrots, cabbage, and cheese.

used for frying, searing, and browning foods. - With flared sides

– a vessel with vertical sides about the same height as their diameter - Commonly used for simmering or boiling. - Has one long handle

used for sautéing - Has a large surface area - Like a fry pan, but with vertical sides to prevent food from scaping

large pot with sides at least as tall as their diameter. - Typically measured in volume and come in a large variety of sizes

for separating liquids and solids. - Much like a strainer - Pierced with a pattern of small holes.

type of serving spoon that is widely used for soup, stew, or other liquid foods.

more usually known as silverware or flatware - Most common types are knives, spoons, and forks

this is used for mashing cooked potatoes, carrots, or other soft cooked vegetable.

there are different kinds of knives that are intended to be used in food preparation

This is a kitchen tool specifically designed for the purpose of crushing garlic.

- A cooking tool designed to assist cooks with basting - refers to adding liquid to food for flavor and to help keep it moist.

This is a conical utensil having a small hole or narrow tube at the apex. It is used to transfer the flow of a substance, as into a small- mouthed container.

an electrical kitchen equipment used in mixing ingredients by beating, stirring, or whipping.

is a cooking equipment used in broiling fish, meat, or vegetables like corn and sweet potato.

is an airtight container, cooking food at high temperatures under high pressure.

used for dry- heat cooking (like baking) that may be fueled by Liquefied Petroleum Gas (LPG) or electricity.

is an equipment with a low temperature internal atmosphere intended for storing semi-perishable foods like eggs, fruits, vegetables, milk, butter, cheese, and leftovers

This is a hand-held mixing device electrically powered type consist of a handle mounted over a large enclosure containing the motor, which drives one or two beaters

This is a kitchen appliance that combines the cooking with ease and speed of a microwave with the benefits of traditional oven cooking.

This is a kitchen and laboratory appliance used to mix, puree, or emulsify food and other substances.This is a kitchen and laboratory appliance used to mix, puree, or emulsify food and other substances.

This is an electric kitchen appliance that utilizes several different blades and a high-speed motor to handle several different common cooking tasks.

This is a kitchen appliance with a chamber or compartment used for cooking, baking, heating, or drying.This is a kitchen appliance with a chamber or compartment used for cooking, baking, heating, or drying.

This is a cooking device consisting of a broad flat surface that can be heated using a variety of means, used for a variety of cooking operations.This is a cooking device consisting of a broad flat surface that can be heated using a variety of means, used for a variety of cooking operations.

This is used for chopping, slicing, mincing, and performing most food cutting tasks that do not require a high degree of precision.

It is a knife with serrated blade which allows easy cutting through the crust and soft texture of a loaf without warping the form.

This knife appears to be tiny but a few inches longer compared to other knives. It works well for cutting small precision details such as mincing peppers or garlic.

This is a heavy, rectangular blade designed to cut through meat and bones in heavy hard strokes.

This is designed for removing bones from meat especially fish and poultry. It is typically flexible, thin, and long so that it can effectively cut into tight spaces between bonesThis is designed for removing bones from meat especially fish and poultry. It is typically flexible, thin, and long so that it can effectively cut into tight spaces between bones

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.

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.

Is easy to clean and some are now dishwasher free. It usually requires less fat or liquids to cook with and is great for quick cookingIs easy to clean and some are now dishwasher free. It usually requires less fat or liquids to cook with and is great for quick cooking

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.

Is toxic if its internal layer becomes exposed. It is absolute best for heat distribution whether on the outside or clad inside.

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

Means the process of removing soil or residue from a particular surface with the use of soap products and detergents.

used to remove heavy accumulations of soils that are difficult to remove with detergents.

are substances or chemicals that depend on rubbing or scrubbing action to clean dirt from hard surfaces.

used periodically on mineral deposits and other soils that detergents cannot remove. These cleaners are often used to remove scale in ware, washing machines and steam tables.

cleaning agents that help water to emulsify fats and to suspend solid soil particles. Soaps are made from fats and lye, while detergents are synthetic chemicals.

also known as degreasers. These are used occasionally on surfaces where grease has burned on.also known as degreasers. These are used occasionally on surfaces where grease has burned on.

used for dishwashing and cannot scratch your dishes while you clean them because it is smooth to use.

used for spraying detergent or water to any kitchen equipment and surfaces.used for spraying detergent or water to any kitchen equipment and surfaces.

covers the whole hand of a person that performs household chores

helps in keeping the plastic straws of bottles and any tubes of kitchenware without microbial growth.helps in keeping the plastic straws of bottles and any tubes of kitchenware without microbial growth.

helps remove the surface rust/stains of the utensils like cutlery, ceramic dinnerware, and any glass and melamine utensils.

generally electrically handled which eliminate dirt from floors and other surfaces.generally electrically handled which eliminate dirt from floors and other surfaces.

cleans the floor without touching unsafe, dirty mop head

it is the removing all organic materials from the surface.

- the most time- consuming of the entire process. The most important because this will remove 99.99% of microorganisms when donecorrectly.- the most time- consuming of the entire process. The most important because this will remove 99.99% of microorganisms when donecorrectly.

- it is also Important to remove most of the suspended soil, bacteria, and cleaning compounds that are not removed from the previous step.- it is also Important to remove most of the suspended soil, bacteria, and cleaning compounds that are not removed from the previous step.

- this is a critical step in the cleaning process that requires knowledge in science because of the use of chemicals.

refers to the process of removing potentially harmful microorganisms. Can be accomplished using chemicals or very high heat.refers to the process of removing potentially harmful microorganisms. Can be accomplished using chemicals or very high heat.

Hot water is an effective, nonselective sanitization method for food-contact surfaces, however, spores may remain alive even after an hour of boiling temperatu

What is the temperature for pumping?

What is the temperature for immersing

This is an excellent agent for treating food equipment. This is the most common method used in restaurants.

There are wide variety of known chemicals whose properties destroy or inhibit the growth of microorganismsThere are wide variety of known chemicals whose properties destroy or inhibit the growth of microorganisms

Aim to promote and maintain the highest degree of physical mental and social well-being of worker in all occupation

Considered as a potential source of harm, like injuries or illness or adverse health effect to people

Like who that a person would be harm or would suffer from adverse health effects if composed to hazard

Caused by insdequate and insufficient machine guards and seaport place condition and unsafe work practices

From organisms like injuries, bacteria fungi

Include chemical in solid liquid vapor or a gas area, chemical dust frame or mist

Related to body composition, physical, and physical demands

Cause from noise, vibration, energy, or weather

Caused by stress

Involving electricity, machinery, and dangerous goods

Protect hands from hot water and chemicals

Prevent accidental cuts from sharp knives

Protect from frostbite is called environments

Prevent brands when heating hot items

Provide better grip

Better foot Grip and protect joints from strain

Provides information or instruction of combination of shape, color and symbol

Indicates danger are fire, hazard, prohibition danger, alarm

Use caution before performing task less several threat than red

Used to note the location of safety equipment, emergency escape

Statement of company policy as the message relates to personal safety, mandatory or policy

Removal of any identified hazard and risk not always achievable and possible most preferred measure

Most preferred and effective control measure finding ways on how to control, hazard and risk

Finding ways on how to control hazard and risk

Implementation of safety working procedure

Practice or skill of preparing Food

Most suitable to use for measuring dry ingredients that called for larger measurement

Has flat trim has no pouring spout

Dry ingredients are measured by fill the hard to brim and scraping off the top with flat utensil

Use for dry or wet ingredients so they work just fine as long as the dry ingredients are properly leveled off and wet ingredients are poured

Consist of flour Sugar and liver of the baking world mostly like powdered ingredients