Roxenette Gil B.

Pangilinan
BSN II Group 5
Activity #1: Research in Basic Tools in Nutrition







1. Measuring cups are kitchen utensils used primarily to measure the volume of liquid or bulk solid
cooking ingredients such as flour and sugar, especially for volumes from about 50 mL (2 fl oz)
upwards. The cup will usually have a scale marked in cups and fractions of a cup, and often with
fluid measure and weight of a selection of dry foodstuffs. Measuring cups are also used to
measure washing powder, liquid detergents or bleach, with a measuring cup not also used for
food.










2. A can opener (or tin opener) is a device used to open metal cans. The first opener employing
the now familiar sharp rotating wheel, which runs around the can's rim cutting the lid, was
invented in 1870 but was difficult to operate. A breakthrough came in 1925 when a second,
serrated wheel was added to hold the cutting wheel on the rim of the can. This easy to use
design has become one of the most popular can opener models.


















3. Bread knife - Serrated knives are able to cut soft bread without crushing it. Bread knives are
usually between 15 cm and 25 cm (6 and 10 inches). An offset serrated knife uses an offset
handle to ensure the cook's knuckles will not touch the cutting surface when the blade has cut
all of the way through the food.






4. A cutting board is a durable board on which to place material for cutting. Kitchen cutting boards
are often made of wood or plastic. There are also cutting boards made of glass, steel or marble,
which are easier to clean than wooden or plastic ones such as nylon or corian, but tend to
damage knives due to their hardness. Rough cutting edges such as serrated knives abrade
and damage a cutting surface more rapidly than do smooth cutting implements.





















5. A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning
foods. It is typically 200 to 300 mm (8 to 12 in) in diameter with relatively low sides that flare
outwards, a long handle, and no lid.










6. A grater (also known as a shredder in parts of the eastern United States) is a kitchen utensil
used to grate foods into fine pieces. Several types of graters feature different sizes of grating
slots, and can therefore aid in the preparation of a variety of foods. They are commonly used to
grate cheese and lemon or orange peel (to create zest), and can also be used to grate other soft
foods.










7. 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 teaspoon and tablespoon. In the U.S., a measuring spoon is
number of pieces, especially four or six. This usually includes , , and 1 teaspoons and 1
tablespoon.










8. A mortar and pestle is a tool used to crush, grind, and mix solid substances (trituration). The
pestle is a heavy bat-shaped object, the end of which is used for crushing and grinding. The
mortar is a bowl, typically made of hard wood, ceramic or stone. The substance to be ground is
placed in the mortar and ground, crushed or mixed with the pestle.













9. A peeler (potato peeler and/or apple peeler) is a metal blade attached to a wooden, metal or
plastic handle that is used to remove the outer skin or peel thus peeling certain vegetables,
frequently potatoes, and fruits such as apples, pears, et cetera.














10. A pot-holder is a piece of textile (often quilted) or silicone used to hold hot kitchen cooking
equipment, like pots and pans. They are frequently made of polyester and/or cotton. Crocheted
potholders can be made out of cotton yarn as a craft project.











11. The salt shaker and pepper shaker are condiment holders used in Western culture that are
designed to allow diners to distribute edible salt and ground peppercorns.










12. A colander is a bowl-shaped kitchen utensil with holes in it used for draining food such as pasta
or rice.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.






13. Spatula can often refer to any utensil fitting the
above description. One variety is alternately referred to
as a turner, and is used to lift and turn food items during
cooking, such as pancakes and fillets. These are usually
made of plastic, with a wooden or plastic handle to
insulate them from heat.









14. Tongs are used for gripping and lifting tools, of which there are many forms adapted to their
specific use.







15. A whisk is a cooking utensil used in food preparation to blend ingredients smooth, or to
incorporate air into a mixture, in a process known as whisking or whipping. Most whisks consist
of a long, narrow handle with a series of wire loops joined at the end. The wires are usually
metal, but some are plastic for use with nonstick cookware.