13. MATERIALS OF KITCHEN UTENSILS AND EUIPMENT COMMONLY FOUND IN THE KITCHEN

19. MATERIALS OF KITCHEN UTENSILS AND EQUIPMENT COMMONLY FOUND IN THE IN THE KITCHEN

20. A Cook should be familiar with the correct utensils, devices and equipment in the kitchen. Job of cooking requires specific tools, utensils and equipment for proper and efficient preparation of food.

21. 1. ALUMINUM  Best for all around use  Most popular, attractive and lightweight and less expensive.  It gives heat distribution no matter what heat temperature  It turns dark when used with alkalis.

22. 2. STAINLESS STEEL  It maybe bought in many gauges  It is the most popular used for tools and equipment, but it is more expensive.  Easier to clean and shine.

23.  good for baking but not practical on top surface cooking. 3. GLASS

24.  It is sturdy, but must kept seasoned to avoid rust. 4. CAST IRON

25.  Many of these baking dishes are decorated and can go from stove or oven to the dinning table 5. CERAMIC AND HEAT-PROOF GLASS  used especially for baking dishes, casseroles or measuring cups.  It conduct heat slowly and evenly.

26. 6. TEFLON  Is a special coating applied to the inside of some aluminum or steel pots and pan.  It is easier to wash and clean, however, take care not to scratch the Teflon clothing with sharp instrument such as knife or fork.

27.  Plastics are greatly durable and cheap but may not last long. 7. PLASTIC AND HARD RUBBER  used for cutting and chopping boards, table tops, bowls, trays and etc.  less dull to knives than metal and more sanitary then wood.

28. 8. CLAY  Clay pots lend a nice flavour to food  Retain the nutritive value of food  Make your dish aromatic

29. 9. SILICON  Silicone is used for its heat- resistance, flexibility, and non- corrosive properties. Thus, making them an ideal cooking utensil. Their flexibility means they won't scratch the smooth surface of non- stick pans which prolongs the shelf-life of this type of kitchenware