used for tenderizing or cooking meat, chicken, and other grains or legumes, such as mongo and white beans in lesser time

used for beating egg whites, egg yolk, creams and mayonnaise.

used for testing the tenderness of meat, combining big cuts and particles of meat and vegetables, and for blending other ingredients with flour.

used for scraping off mixtures of butter, sugar, and egg from the sides of the mixing bowl.used for scraping off mixtures of butter, sugar, and egg from the sides of the mixing bowl.

a small hand tool used generally in decorative works such as making garnishes.

used for cooking rice and other foods.

used to separate solid particles from soup; also for stirring purposes, such as making egg white fine in texture for bird‘s nest soup and mock nido soup.

used when preparing cake mixture, salads, creams, and sauces.

used for separating coarse particles of flour, sugar, baking powder, and powdered ingredients to retain finer textures.used for separating coarse particles of flour, sugar, baking powder, and powdered ingredients to retain finer textures.

a perforated bowl of varying sizes made of stainless steel, aluminum or plastic, used to drain, wash, or cook ingredients from liquid.

used for separating liquids from fine or solid food particles, such as coco cream from coconut and tamarind extract

used for measuring dry and liquid ingredients which require a little amount

used for handling hot foods.

used for cooking food by steaming

used for cutting, sectioning, and trimming raw meats

used for preparing sauces which easily get scorched when cooked directly on the stove

a plastic or metal container with a lid that is used for keeping dry products

used for mixing creams, butter, and for tossing salads

used for cooking meat and fish dishes with gravy and sauce.

used for measuring dry and liquid ingredients