Answer:

Utensils

1. Chef’s Knife. This tool is by far one of the most important foundational tools in your kitchen. Because you use the chef’s knife for so much of your prep time, it’s very important for it to be comfortable and well balanced. I tested a couple of knives before choosing my first knife: the Victorinox 10-inch chef’s knife with a rosewood handle.

2. Y-Shaped Peeler. I believe that this is the best peeler, although some might prefer the straight swivel variety. A sharp peeler is key to reducing your prep time. It will also ensure that your vegetables are clean and clear of any blemishes that can show up in your dishes.

3. Mandolin. The Mandolin is a tool that has been used in every professional kitchen I’ve worked in. There’s still no replacing the ability to make precision cuts with a knife, but, when speed is needed, the mandolin can be an important addition to your tool chest.

4. Pasta Strainer (Colander). In a restaurant, we used large stock pots and colanders to strain pasta in large batches. But, as we have moved onto having many varieties of pasta offerings we started working in smaller batches, cooking al minute (to the minute). The pasta strainer is a bowl-shaped, stainless steel tool with a handle and is designed to strain smaller amounts of pasta. It has smaller perforations so the pasta doesn’t slip through.

5. Mesh Strainer. A fine mesh sieve is a tool I think everyone should have. I use it to strain stocks or sauces for a perfect velvet texture, which can make all the difference in a recipe. Use it to strain any liquid to create a smooth consistency.

Equipment

1. Burners. They are used for cooking, boiling, and steaming. They often operate on Liquid Petroleum Gas (LPG). Now induction burners and hot plates are available, which operate on electricity. They come with open top, mesh top, or flat top.

2. Ovens. They are used for cooking, baking, roasting, and browning. They operate either on LPG or electricity. There are various oven models such as Rack with the option of rotating or steady racks, Deck, and Tunnel depicting their shape and working style.

3. Pans. Depending upon the type of cooking, the cook selects a pan. The pans serve the purpose of shallow frying, boiling, and stir frying.

4. Spoons. The spoons help to check the thickness of liquids, tenderness of solids, stir, and turn the food in the pots and pans. Various spoons used during cooking are skimmer, turner, masher, ladle, fork-spoon, and utility spoon.

5. Mixers. The overhead motor vertical mixer is most commonly used in commercial food production units. Mixers are used for mixing and blending. There are broadly two types of mixers − table mounted and floor mounted.

Paraphernalia

1. Measuring cups. Measuring cups are absolutely crucial If you’re a baker, but it’s also great for everyday cooking. We like to keep a 4-piece set for measuring dried ingredients and small amounts of liquid. A 1-quart glass measuring cup makes measuring liquids a lot more convenient and efficient, and you can also make sauces and vinaigrettes right inside and then simply pour it into whatever you’re cooking up.

2. Fish Turner. While this handy tool is advertised as a fish turner, it can be used for anything. The wider base of this tool makes it easy to flip burgers, fish, over-easy eggs, and even pancakes. The thin, beveled edge makes it easy to slide beneath the foods you are flipping, and the slots allow any grease to drain.

3. Whisk. While forks and chopsticks can be handy, a whisk is quicker and more efficient for emulsifying ingredients like vinegars and oils. We make vinaigrettes and marinades to season up salads and everything else almost nightly, so a whisk comes in very handy!

4. Tongs. Tongs are like your extended hands and are super useful in the kitchen! Not only are they used to flip big pieces of food, but they also help move ingredients around in a frying pan or on a sheet pan without the risk of burns.

5. Cutting board. A good, grippy cutting board will protect your fingers during all your prep work, which is why we like this one. We recommend having a few cutting boards, like this set of plastic cutting boards, to prep various ingredients and prevent cross-contamination. Plastic boards can be placed in the dishwasher for full disinfecting.

Explanation:

sana tama... correct me if I'm wrong nalang po...