Kitchen Equipment _ Utensils

Document Sample
Kitchen Equipment _ Utensils Powered By Docstoc
					Kitchen Equipment &
      Utensils
Paring knife
       Small knife to peel
       fruit
       Also good for slicing
       or chopping tiny
       foods
Serving spoon
        Also comes in
        slotted version-
        which can be used
        to serve foods
        cooked in liquid
Serrated Knife
          Saw-tooth blade
          Used to cut breads
          and pastry without
          crushing them
Liquid Measuring Cups
            Liquid ingredients
            only!
            Available in various
            sizes
            Metric & English
Pastry Blender
        Used to CUT-IN fats
        into dry ingredients
        Also good for
        smashing foods like
        potatoes, bananas,
        and avocadoes
Graters
      Used to shred or
      grate foods such
      as cheese or
      carrots
Vegetable Brush
         Used to scrub
         vegetables and
         fruits- to remove dirt
         and pesticides
Muffin tins
       Come in a variety of
       sizes
       Grease individual
       cups, or use with
       paper liners
Can Opener

       To open lids on cans
Metal Spatula

         For evening off the
         tops of measuring
         cups
         Also work well for
         spreading and
         frosting
Mixing Bowls

        Containers to mix
        and blend
        ingredients
        Come in several
        sizes
Dish Drainer/Rack
          Drains Dishes after
          washing
          Located under sink
          in each kitchen
Rolling Pin
       For rolling out dough
       Also good for
       pounding and
       smashing of foods
Hand-mixer
      Detachable beaters
      Good for batters and
      thin doughs
      Heavy doughs will
      burn out motor
Turner
    To turn or flip food
    without piercing it
Rubber Scrapers
         Used for scraping
         all of the product
         out of mixing
         bowls, etc.
         Used to FOLD-IN
         Do not use over
         direct heat
Dry Measuring Cups
          Dry ingredients only!
          Usually come
          nested in 1/4c.,
          1/3c., 1/2c. and 1c.
Garlic Press
       Most presses
       require you to peel
       the garlic clove first
       Also good for fresh
       ginger
Cutting Board
         Protects counter
         when cutting with a
         knife
         Can be wood,
         plastic and other
         various types of
         material
Sauce Pan
     Come in variety of
     sizes
     Straight sides
     Deep
Dutch Oven
      Large pot- many
      uses
      Got its name from
      the early settlers
      who used it for
      baking cakes,
      casseroles, etc. over
      an open fire place
Colander/Strainer
          To drain foods
          cooked in liquid
          To remove fat from
          ground beef
          To wash fruits and
          veggies
          Strainer has wire
          mesh material
Cooling Rack
       Allows for better air
       circulation around
       cooling food
Cake Pan
      Common in 8”, 9”,
      and 10” sizes
      Has straight sides
      Some have
      removable bottom
Frying Pan/Skillet
          Used to sauté, pan
          fry and pan broil
Peeler
    Used to pare (remove
    skin from) fruits and
    vegetables
Measuring Spoons
         Dry & liquid
         measurement tool
         Usually nested in
         1/8t., 1/4t., 1/2t., 1t.
         and 1 T.
Sifter
    To aerate dry
    ingredients for
    baking
    Avoid getting the
    sifter wet- tap out
    over garbage and
    wipe with a clean,
    damp cloth
Baster
    Used for basting
    (adding moisture
    &/or flavor to foods
    while cooking)
    Also used for
    removing fat
    drippings
Kitchen Shears
        Snips foods such as
        vegetables, doughs
        and meats
Juicers
     Allows you to get
     more juice out of
     citrus fruits than
     squeezing by hand
Ladle
        Used for serving
        liquid foods and
        drinks
Food Processor
        Quick and
        convenient way to
        slice, shred, chop,
        mix, etc.
        Beware of very
        sharp blades!
Jelly-roll pan
        Basically, a cookie
        sheet with sides
        Used to make a
        jelly-roll cake
        Also good for baking
        foods that may emit
        a liquid, juice or fat
Cookie Sheet
       No sides allows for
       even air-flow and
       cooking of foods
Pastry Brush
       Used to brush on
       liquids such as
       melted fat, egg
       wash, or glaze
       Also used to apply
       marinade when
       grilling
Wire whisk
      Used to incorporate
      air into foods
      Do not use for thick
      batters or doughs
Double Boiler
        Cooks food over water
        (steam heat) rather than
        direct heat, which
        prevents scorching
        Great for melting
        chocolate &
        marshmallow
        Also used for egg &
        cream based sauces,
        puddings, etc.
Wooden spoons
         Used when stirring
         hot things
         Avoid using with
         colored food
         Avoid soaking in
         water
         Won’t scratch non-
         stick surfaces
Casserole Dish
        Used to bake
        casseroles
        Used in oven and
        microwave only!
Egg Separator
        For separating egg
        yolk from the egg
        white
Chef’s knife
       Used for slicing,
       dicing, chopping,
       etc.
       Curved tip allows for
       rocking motion
       which helps with
       speed and accuracy
Blender
     For mixing liquids
   Ex. Milkshakes, frozen
     drinks, salad
     dressing
Stand Mixer
       3 attachments

           Wire Beater- good for
           thin batters
           Dough Hook- for
           mixing & kneading
           bread doughs
           Paddle- good for
           cookies & thick batter
9x13 Pan
     Rectangular baking
     pan
     For cakes,
     brownies, etc.
Loaf Pan
     Comes in a variety
     of sizes
     For baking yeast
     breads, quick
     breads, and “meat”
     loaves
Canisters
      To store dry
      ingredients
      Nested in various
      sizes
Pizza Cutter
       To cut pizza- duh!
       Also good for cutting
       dough
Meat Fork
     To serve meat
     Also used as a
     stabilizer during
     slicing
Apple Corer-slicer
          Push down over
          apple to core and
          slice at one time
Pie Pan
     Recognizable by its
     slanted sides
Tube Pan
     Named for the air
     tube running up the
     center of pan-
     allows for heat
     circulation and even
     cooking
     Cakes are inverted
     on tube while
     cooling, for volume
Funnel
    For transferring
    ingredients to
    smaller containers
    Also used to make
    funnel cakes!
The End!!

				
DOCUMENT INFO
Shared By:
Categories:
Tags:
Stats:
views:46
posted:1/1/2012
language:English
pages:55