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Kitchen Utensils - PowerPoint

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					Kitchen Utensils
    Small Equipment

   Measuring tools
       Liquid measuring cups - water,
        oil

       Dry measuring cups - flour,
        sugar, shortening

       Measuring spoons
Small Equipment cont.

   Mixing tools
       Wooden spoons

       Slotted spoons

       Rotary beater

       Whisk: incorporate air into food
    Small Equipment cont.
   Baking tools
       Sifter - blend dry ingredients

       Pastry blender - blend shortening with flour “cut in”

       Pastry brush - brush butter or sauce on food

       Rolling pin

       Pastry cloth

       Spatula - straight-edge, bent-edge, & rubber spatula
Small Equipment cont.
   Thermometers
       Oven-safe thermometers

       Instead-read – meat

       Candy

       Deep-fat

       Refrigerator-freezer
        Small Equipment cont.
   Cutting tools
       Kitchen shears

       Poultry shears

       Peeler

       Shredder – grater

       Microplane

       Cutting boards
    Small Equipment cont.
   Cutting tools cont.
       Knives
          Smooth or serrated (saw tooth) blades

          Tang: prong of the blade that attaches
           to the handle, at least 2/3 into the
           handle

          French,   slicing, utility, and paring knives
Small Equipment cont.
   Tongs             Baster



                      Colander
   Kitchen fork

                      Strainer


   Ladels
                      Can opener
Small Equipment cont.

   Mellon baller

   Potato masher

   Custard cups

   Ice cream scoop
    Cookware & Bakeware Materials
   Metal materials
       Cast-iron - distributes and hold heat well,
        heavy

       Aluminum - conduct heat rapidly,
        lightweight
           Pitting: marking with tiny indentations



       Copper - good heat conductor, copper
        reacts with food forming poisonous
        compounds

       Stainless steel - does not distribute heat
        evenly, strong durable, no stains
    Cookware & Bakeware Materials
    cont.
   Glass and ceramic materials
       Glass - allows you to see, does not react
        with flavors or colors

       Glass-ceramic - allows you to take from
        freezer to oven, hot spots

       Porcelain enamel: glasslike material,
        fused to a base metal

       Ceramic - nonmetallic minerals,
        earthenware, terra-cotta
Cookware & Bakeware Materials
cont.
   Plastic materials
       Dishwasher safe, stain resistant, break-
        resistant, easy to clean
   Nonstick finishes: prevent foods from
    sticking to utensils

   Microwavable materials
       Microwaves can pass through ceramic, plastic,
        glass, wood, and paper
       Metal reflects microwaves
       Do not put metal in microwave can cause
        arching
    Cookware & Bakeware Materials
    cont.
   Cooking utensils                     Pressure saucepan:
       Saucepan: one handle              cook food more quickly
                                          than conventional
                                          saucepan

       Pot: two handles, larger
                                         Skillet - wide bottom,
                                          low sides

       Double boiler: small
        pan that fits into a larger
        pan - water in the               Griddle - skillet without
        bottom                            sides
     Cookware & Bakeware Materials
     cont.
   Baking utensils                   Angel food cake pan
       Dull and dark surface
        absorbs heat
                                      Bunt pan

       Shinny or bright reflect
        heat

                                      Spring form pan:
       Insulated bake ware -          round with removable
        2 sheets of metal with         bottom, sides hook
        air in the middle              together with latch or
                                       spring
Cookware & Bakeware Materials
cont.
   Cookie sheet - flat with      Pizza pan
    no edge


   Jelly roll - large with       Muffin pan
    only 1” lip

                                  Loaf pan (bread pan)
   Casseroles: baking
    dish with sides - glass,
    glass-ceramic, or
    earthenware                   Cake pan – 9x13 or
                                   8x8

   Soufflé - steep sides
Cookware & Bakeware Materials cont.

   Round cake pan

   Pie plate
Cookware & Bakeware Materials
cont.

   Microwave cookware
       Round shape will cook food evenly
       Containers should match the food
   Use and care of cooking and baking
    utensils
       Check temperatures
       Read manuals

				
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