COLLEGE OF HOME SCIENCE AND INDUSTRY

DEPARTMENT OF HOSPITALITY MANAGEMENT

HRM 110- CULINARY ARTS SCIENCE & NUTRITION

ACTIVITY 1

PROPER USAGE AND MAINTENANCE

OF KITCHEN TOOLS & EQUIPMENT

Introduction

Quality cooking requires the use of appropriate cooking equipment and utensils.
Every Hotel and Restaurant Management students must be familiar with the various
equipment and supplies use for cooking. They should also be trained on the appropriate
use of these equipment to prevent breakages and damages.

Objectives

After completing this activity, you should be able to:

1. Follow safety rules of equipment handling.

2. Become familiar with the use of common equipment in the kitchen laboratory.

Materials

A. Measuring cups Pitcher Rubber spatula

Measuring spoons Laddle Colander
Chopping board Tong Sieve
Strainer Non stick pan Spoons: Solid, Slotted & perforated
Pots Ramekin Straight Spatula or Palette Knife
Pans knife Pastry Wheel
Sauce pans Chef’s knife Wire Whip or Whisk
Frying pan Butcher knife Zester
Wok
 B. Blender Double Boiler Rotisserie
Gas tank Cleaver Knife Skewer
Oven Cake rack Pastry Blender
Oven toaster Cooling rack
Microwave oven Egg poacher
Industrial Oven Griddle
Gas range Kitchen shears
Fruit juicers Mallet

Procedure

A. Common Kitchen Laboratory Tools & Equipment

Draw properly each kitchen equipment that will be discussed and presented to you
by your laboratory instructor .

Then give the uses of each. Use Lab report sheet 1 for the illustration and their
uses.
NAME:_______________________________________ Score:_____/100

SECTION: ____________________________________ Date:___________

Lab Report No. 1

PROPER USAGE AND MAINTENANCE
OF KITCHEN TOOLS & EQUIPMENT

Draw and label the different kitchen equipment. Identify their uses

Kitchen Tools & Equipment Uses

 Kitchen Tools & Equipment Uses

Generalization:
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