Five Safety Measures in the Use of Baking Tools and Equipment:

1) Make sure that the tools to be used are all clean before and after using

2) All tools should be stored in a cool dry place

3) Carefully handle and use the fragile tools

4) Make use the baking tools properly

5) You should discard or dispose those broken tools

- A colander (or cullender) is a kitchen utensil used to strain foods such as pasta or rice or to rinse
- vegetables. The perforated nature of the colander allows liquid to drain through while retaining
the solids inside. It is sometimes also called a pasta strainer or kitchen sieve.

-A mixing bowl is a deep bowl that is particularly well suited for mixing ingredients
together in. These come in many materials, such as stainless steel, ceramic, glass, and plastic.

Tongs are a type of tool used to grip and lift objects instead of holding them directly with hands.
There are many forms of tongs adapted to their specific use. ... Tongs that have long arms terminating in
small flat circular ends of tongs and are pivoted at a joint close to the handle used to handle delicate
objects
A spatula is a hand-held tool that is used for lifting, flipping, or spreading. Spatulas have a
handle that is long enough to keep the holder's hand away from what is being lifted or spread,
as well as away from a hot surface. The blade of the spatula is wide and thin

A measuring spoon is a spoon used to measure an amount of an ingredient, either liquid or dry,
when cooking. Measuring spoons may be made of plastic, metal, and other materials. They are
available in many sizes, including the teaspoon and tablespoon.

A kitchen knife is any knife that is intended to be used in food preparation. While much of this
work can be accomplished with a few general-purpose knives – notably a large chef's knife, a
tough cleaver, and a small paring knife – there are also many specialized knives that are
designed for specific tasks
 Green: Fruits & Vegetables.
 Yellow: Raw Poultry.
 Blue: Cooked Food.
 White: Dairy Products.
 Tan: Fish & Seafood.
 Red: Raw Meat.

A cutting or chopping board is a durable board on which to place material for cutting. The
kitchen cutting board is commonly used in preparing food; other types exist for cutting raw
materials such as leather or plastic. Kitchen cutting boards are often made of wood or plastic
and come in various widths and sizes.
1. Chef’s Knife
I’m not just talking about any old chef’s knife, I mean a good-quality one. Trust me, this is one
tool that is worth the investment. A knife is the most used utensil in the kitchen, and having a
sharp knife that properly slices, dices and chops is a key component for cooking. Higher-quality
sharp knives are actually safer than dull, cheap varieties because they’re less likely to slip and
cut you. A paring knife is also a great and inexpensive investment. It’s very sharp and great for
chopping smaller veggies and fruit.

2. Mixing Bowls
Mixing bowls are like your kitchen’s hands. You use them for just about anything, from storing
to cooking to baking and everything in between. Having varying sizes is important because you
will likely need a small, medium and large bowl depending on what you’re making. If you have
a big family or often make large quantities of food, I highly recommend purchasing an extra-
large bowl. I personally love stainless-steel, but any variety will work. If you tend to store food
in your bowls, consider purchasing silicon lids: they’re reusable and easy to clean!

3. Cutting Boards
A kitchen is not complete without cutting boards. Where are you going to chop your onions – on
the counter? I don’t think so! Similar to mixing bowls, having varying sizes is important for any
home cook. It’s also great to get a variety of materials such as wood, plastic or glass. Some
people love to leave out a large all-purpose cutting board on their countertops, too. It’s a good
idea to have designated cutting boards for meat and veggies/fruit to prevent any cross-
contamination.

4. Wooden Spoon & Spatula

A home cook’s kitchen is not complete without spoons and spatulas! How are you going to mix
your batter, sauté your onions or scrape your leftovers without them? A wooden spoon is a great
all-purpose cooking utensil; it doesn’t scratch pots and pans, which makes it safe for frying and
sautéing. It’s also a great baking utensil perfect for mixing and scraping. A spatula carries out
many of the same tasks as a wooden spoon, especially if you get a silicone one. Spatulas are
great for lifting and flipping. Get a spatula with a thin front edge rather than a thicker one so that
it easily slides under food.

5. Measuring Cups and Spoons

It doesn’t matter if you’re baking or cooking, measuring out flours, grains, spices, sweeteners,
vinegars and oils is important for crafting a delicious dish. Eyeballing when cooking is a
wonderful skill to have; however, sometimes it’s important to be precise with the amounts you’re
putting into your dish. Measuring cups and spoons will give you the precision you need
(although some baking does require a scale) and you won’t have to worry if you added way too
much of one ingredient. No one wants a meal that is overly spiced or seasoned.

Miscellaneous Tools

-consisting of diverse things or members

Teacher Input

Dishes and Cooking Utensils

Wash and sanitize any dishes, pots, pans, and cooking utensils that were in contact with
floodwater. Water for washing and sanitizing must be certified safe to use.

To wash and sanitize:

1. Remove detachable parts, such as blades, plastic or wooden handles, and screens.
2. Wash dishes, pots, pans, and utensils and detached parts in hot, soapy water. Use a brush, if
necessary.
3. Rinse in clear water after washing.
4. Place items in a wire basket or other container and immerse them in a sanitizing solution.
Sanitizing solution can be prepared by mixing 1 tablespoon unscented chlorine bleach in 1 gallon
of warm (not hot) water. Hot water causes the bleach to dissipate, weakening the solution.
5. Air-dry dishes in a clean and sanitized dish rack. Using a dishtowel could recontaminate the
dishes.
. Handle knives with respect. Knives can be damaged if they are handled carelessly. Even
though good-quality knives are manufactured to last a lifetime, they are still prone to damage if
not properly taken care of.

2. Keep knives sharp. Learn the proper techniques for both sharpening and honing knives. A
sharp knife not only performs better, but is safer to use because less effort is required to cut
through the food. There are many ways to sharpen knives. Use a stone periodically, a sharpening
machine, or send them to a professional cutlery sharpener.

3. Keep knives clean. Clean knives thoroughly, immediately after using them. Sanitize the entire
knife, including the handle, bolster, and blade, as necessary, so that the tool will not cross-
contaminate food. Do not clean knives in a dishwasher.

4. Use safe handling procedures for knives. There are standards of behavior that should be
remembered when using knives. When you are passing a knife, lay it down on a work surface so
that the handle is extended toward the person who will pick it up. Whenever you must carry a
knife from one area of the kitchen to another, hold the knife straight down at your side with the
sharp edge facing behind you, and let people know you are passing by with something sharp.

When you lay a knife down on a work surface, be sure that no part of it extends over the edge of
the cutting board or worktable. Also, do not cover the knife with food towels, equipment, and the
like. Be sure the blade is facing away from the edge of the work surface. Do not attempt to catch
a falling knife.

5. Use an appropriate cutting surface. Cutting directly on metal, glass, or marble surfaces will
dull and eventually damage the blade of a knife. To prevent dulling, always use wooden or
composition cutting boards.

6. Keep knives properly stored. There are a number of safe, practical ways to store knives,
including in knife kits or rolls, slots, racks, and on magnetized holders. Storage systems should
be kept just as clean as knives.

knives
Sharp knives are actually less dangerous than dull ones, because a sharp knife will glide through
the meat or vegetable you are chopping, but you will be tempted to force a dull knife to
accomplish the same task--keep knives honed.

Match the knife to the chore: use a paring knife for peeling skins from fruits and vegetables, a
small chef's knife for dicing and chopping, and a bread knife for sawing slices of bread. Never
hold a knife by the blade and always hand a knife to others by turning the handle toward them.

Do not place knives in a sink full of soapy water where they cannot be seen. Use a knife caddy or
block to store sharp knives; allowing them to lie loose in a drawer can cause cuts when you
thrust your hand into it.
Cutting Boards and Other Kitchen Surfaces
Maintain two separate cutting boards: one for meats and the other for fruits and vegetables. Meat
juices can contain bacteria that may contaminate other foods if you cut up meat on the same
board where you prepare salads. Meat juices can also be absorbed into wood cutting boards--
consider using plastic cutting boards for meats and disinfect them with a tablespoon of bleach in
a gallon of water periodically or run them through the dishwasher.

Disinfect countertops and sinks regularly, especially after raw meats have come in contact with
them. Be sure to wipe up spills of meat juices in the refrigerator to avoid contamination of other
foods as well.

Cutiing Boards

don't confuse them. Consider buying different color cutting boards so it's easy to remember
which is for raw meat and which is for ready-to-eat foods. Wash boards thoroughly in hot, soapy
water after each use. Discard old cutting boards that have cracks, crevices and excessive knife
scars.
Defective -something that is defective has a fault in it and does not work correctly:
fragile- easily damage, broken and harmed
workplace-a place where people do their jobs

safety-the condition of not being in danger or of not being dangerous: