LESSON INFORMATION 1.1
TOOLS AND EQUIPMENT
The success of preparing and cooking poultry dishes partly depends on the proper selection and
use of kitchen utensils, tools and equipment. They should always be kept in good condition and
it is important to clean them properly after using to prolong their use. They are classified into
measuring tools, cutting tools, mixing and preparatory tools and cooking equipment.
Cutting Tools
1. Chef’s Knife An all-purpose knife. It is large, bladed sharp knife similar to butcher’s knife but
much thinner and lighter
2. Paring Knife A small knife with a straight, sharp blade that is generally three to five inches
long. Its thin, narrow blade tapers to a point at the tip. It is easy to handle and works well for
peeling and coring foods or mincing and cutting small items
TOOLS AND EQUIPMENT
The success of preparing and cooking poultry dishes partly depends on the proper selection and
use of kitchen utensils, tools and equipment. They should always be kept in good condition and
it is important to clean them properly after using to prolong their use. They are classified into
measuring tools, cutting tools, mixing and preparatory tools and cooking equipment.
Cutting Tools
1. Chef’s Knife An all-purpose knife. It is large, bladed sharp knife similar to butcher’s knife but
much thinner and lighter
2. Paring Knife A small knife with a straight, sharp blade that is generally three to five inches
long. Its thin, narrow blade tapers to a point at the tip. It is easy to handle and works well for
peeling and coring foods or mincing and cutting small items
