`
Utensils and Equipments Used in a
Nutrition Laboratory
&
Common Household Measurements
and Conversion
GROUP 4
NUTRITION AND DIET THERAPY LABORATORY
ASSIGNMENT NO.1
QF-SON-004 (08.15.2024) Rev.06
`
Utensils and Equipments Used in a
Nutrition Laboratory
&
Common Household Measurements
and Conversion
CAMILLE B. RANCE
NUTRITION AND DIET THERAPY LABORATORY
ASSIGNMENT NO.1
QF-SON-004 (08.15.2024) Rev.06
`
Utensils and Equipments Used in a Nutrition Laboratory
1.​ Tea kettle – Used to boil water for tea, coffee,
or other hot beverages.
5.​ Small strainer – A fine mesh tool for straining
liquids, sifting dry ingredients, or removing
solids from liquids.
2.​ Saucepan – A deep cooking pan with a
handle, ideal for boiling, simmering, and
making sauces.
6.​ Chopping board – A flat surface used for
cutting, chopping, and preparing ingredients.
3.​ Frying pan – A shallow pan used for frying,
sautéing, and browning foods.
7.​ Utility plates – Versatile plates used for
serving or preparing food.
4.​ Colander – A bowl with holes used for
draining liquids from pasta, vegetables, or
washed ingredients.
QF-SON-004 (08.15.2024) Rev.06
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8.​ Utility bowls – Used for mixing, serving, or
holding ingredients during food preparation.
12.​ Pair of tongs – Used for gripping, flipping, or
serving food without direct hand contact.
13.​ Rubber scraper – A flexible tool for scraping
batter, sauces, or ingredients from bowls and
cookware.
9.​ Basting spoon – A long-handled spoon used
for stirring, basting, and serving liquids or
14.​ Kitchen knife – A sharp, all-purpose knife for
chopping, slicing, and dicing ingredients.
sauces.
10.​ Soup ladle – A deep, long-handled spoon for
serving soups, stews, and broths.
15.​ Paring knife – A small, precise knife for
peeling, trimming, and detailed cutting.
16.​ Baller – A small scoop used for shaping fruits,
vegetables, or soft foods into round balls.
11.​ Wooden spoon – A sturdy, heat-resistant
spoon used for mixing, stirring, and scraping
cookware without – Used for gripping, flipping,
or serving food without direct hand contact.
damaging surfaces.
17.​ Can opener – A tool used to open metal cans
safely and efficiently.
18.​ Liquid measuring cup – A transparent cup
with measurement markings used for
QF-SON-004 (08.15.2024) Rev.06
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measuring liquids accurately.
22.​ Spoon – A utensil used for eating, stirring, or
serving food.
23.​ Fork – A utensil with prongs used for picking
up and eating food.
19.​ Dry measuring cup – A set of cups used for
measuring dry ingredients like flour, sugar,
and grains.
20.​ Set measuring spoons – A set of small
spoons used to measure small amounts of
both dry and liquid ingredients.
24.​ Knife – A dining utensil used for cutting food
into smaller pieces.
25.​ Teaspoon – A small spoon used for stirring,
measuring, or serving small amounts of food
or liquids.
21.​ Cup & saucer – A set used for serving hot
beverages like tea or coffee.
QF-SON-004 (08.15.2024) Rev.06
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Common Household Measurements and Conversion
LIQUID MEASUREMENTS
Gallon
Quart
Pint
Cups
Fl. Oz.
Liters
Tbsp.
Tsp.
1
4
8
46
128
3.8
1/2
2
4
8
6
1.89
1/4
1
2
4
32
0.95
1/2
1
2
16
0.47
1/4
1/2
1
8
0.24
1/2
4
0.12
8
24
1/4
2
0.06
4
12
1/8
1
0.03
2
6
1/2
0.015
1
3
DRY MEASUREMENTS
Cups
FL. Oz.
Tbsp.
Tsp.
mL.
1
8
16
48
237
3/4
6
12
36
177
2/3
5 1/3
10 2/3
32
158
1/2
4
8
24
118
1/3
2 2/3
5 1/3
16
79
1/4
2
4
12
59
1/8
1
2
6
30
1/16
1/2
1
3
15
1/48
1/8
1/3
1
5
QF-SON-004 (08.15.2024) Rev.06