is an art or practice of preparing food.

is a pan used for frying, searing, and browning foods.

a vessel with vertical sides about the same height as their diameter and commonly used for simmering or boiling.

is used for sautéing.

a type of sieve used in cooking for separating liquids and solids.

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

is more usually known as silverware or flatware.

a kitchen utensil used to grate foods into fine strips or crumbs.

used to scrape vegetables, such as carrots and potatoes and to peel fruits.

used for mashing cooked potatoes, turnips, carrots, or other soft cooked vegetables.

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

a conical utensil having a small hole or narrow tube at the apex.

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

also known as bread knife.

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

is designed for removing bones from meat, especially fish and poultry.

It works well for cutting small precision details, and for peeling fruits and vegetables.

a hand-held mixing device as the name implies.

a cooling appliance for the storage and preservation of perishable food.

these cleaners are used to remove heavy accumulations of soil that are difficult to remove with detergents.

these are used periodically on mineral deposits and other soils that detergents cannot remove.

that, when dissolved in water, possess the ability to remove dirt from surfaces such as the human skin, textiles, and other solids.

are often called degreasers.

is to remove all organic materials.

this step is the most time-consuming of the entire process.

this is also important to remove most of the suspended soil, bacteria, and cleaning compounds from the equipment and utensils that are not removed from the previous step.

this is a critical step in the cleaning process that requires knowledge in science.

is a substance used in baking to make a product rise so it becomes light and proportion to its size. is a substance used in baking to make a product rise so it becomes light and proportion to its size.

works as leavener because it expands when heated.

reacts to moisture and heat to form carbon dioxide

is the most widely used leavener because of its sure results. It is a mixture of soda and acid salt and starch.

is a single celled plant that feeds on starch and sugar.

also called cake yeast.

is granulated and darker

is very fine sugar, and as such it is susceptible to clumping if exposed to moisture

is a steamed cake made out of rice flour, sugar, and lye water.

is a famous suman wrap in buli leaves

is a rice cake made out of rice flour, coconutmilk, sugar and egg.

is a dessert made out of saba bananas, camote, ube, sugar and langka boiled in coconut milk.

is a sweet thick gruel made of glutinous rice, toasted mongo beans, and coconut milk.

is a powdery dessert made out of flour, powdered milk and sugar.

is made from malagkit rice, brown sugar, coconut milk, and latik.

is made up of fried saba bananas coated with sugar, and butter.

is a steamed puto made from ordinary rice.

is a bibingka made from grated cassava, coconut milk, eggs, and sugar.

is almost like a coconut cream pie, only it is made with young coconuts, has either cream in the coconut custard filling