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Kitchen Utensils & EquipmentMiss Povse
Chefʼs Knife The most used knife Multi-purpose knife Used for peeling,
trimming, slicing,chopping and dicing.
Whisk Used to blend
ingredients smooth Incorporates air into
mixtures A narrowed whisk is
often referred to as awhip.
Serrated Knife Blade has “teeth” Used to cut bread &
crust without crushingit.
Can cut other hardfoods or foods with askin as well.
Wooden Spoon Used for mixing,
stirring, scooping andserving.
Perforated Spoon Used for straining
solids from liquids. Lifts drained, braised,
poached and searedfoods.
Ex. Lifting vegetablesfrom soup to checkfor doneness.
Pastry Cutter/Blender Used to mix fat (i.e.
butter or shortening)into flour.
Paring Knife The 2nd most
frequently used knife. Used to peeling &
trimming the skin offfruits & vegetables.
Used for small orintricate work
Similar to a chefʼsknife but smaller.
Basting/Pastry Brush Used to spread an oil,
glaze or egg wash onpastries and bread.
In roasting meats, thebrush is used to sop upjuice or drippings fromunder the pan andspread them on thesurface of meats to crispthe skin.
Mesh Strainer/Skimmer Separates impurities
from liquids. Used to remove
cooked food or pastafrom a hot liquid.
Vegetable Brush Used to remove the
dirt off fruits,vegetables andpotatoes.
Pancake Turner/Flipper Used to flip or turn
over hot foods duringpreparation.
Keeps userʼs handsoff hot surfaces.
May also be used toserve foods.
Rubber Spatula/Scrapper Used to remove
material from mixingbowls and pans.
Can also be used tomix & blend.
Some have a tip thatcan withstand hightemperatures.
Egg Beater Used to incorporate
air into egg mixturesto make the eggslight & fluffy.
Palette Knife/Straight EdgeSpatula
Spreads a substanceonto a flat surface(ex. Frosting a cake).
Ideal for applyingspreads ontosandwiches.
Turns cooked orgrilled foods.
Crucible Tongs Used to pick up hot
foods such as meatsor large vegetables.
Chefʼs Fork/Kitchen Fork Used to pick up hot
foods (i.e. meats)from a grill or abroiler.
Holds large pieces ofmeat when cuttingthem.
Vegetable Peeler Used to peel the skin off
fruits, vegetables &potatoes.
More efficient than aparing knife.
Safer than a paring knife Can be used to make
delicate garnishes suchas carrot or chocolatecurls.
Steel (Knife Sharpener) Used to sharpen
knives by cuttingaway tiny amounts ofthe blade.
Leaves a nice,straight edge on theknifeʼs blade.
Corer Used to remove the
cores from an appleor pear.
Can remove the eyesfrom potatoes or thestem and core fromtomatoes.
(Meat) Thermometer Used to read the
temperatures offoods (especiallymeats) in cooking. Helps make sure
foods are cooked tothe minimum internaltemperatures (NoFoodborne Illnesses!)
Measuring Spoons Used to measure
liquid or dryingredients (smallerthan 1/4 C.)
Comes in 1/8 tsp 1/4tsp, 1/2 tsp, and 1 tspand 1 Tablespoon.
Cast Iron Skillet Used for cookware
for its excellent heatretention.
Has “seasoning” tocreate an extremely“non-stick” surface.
Sheet Pans/Baking Pans All-purpose baking
pan. May be full, half or
quarter size.
Saucepans (Pots) Used for simmering &
boiling.
Cutting Board Durable board used
to place material onto be cut
Protects thecountertop.
Usually made ofwood or plastic
Hotel Pan Used to cook, store
and serve food inlarge quantities.
Pie Pan Used to bake pies in. Slanted sides!
Dry Measuring Cups Used to measure dry
& solid ingredients(Ex. Flour, granulatedsugar, butter &shortening).
Comes in 1, 3/4, 1/3,1/2 and 1/4C.
Sifter Using to incorporate
air into dryingredients & breakup clumps.
Box Grater Used to grate foods
into fine pieces.
Colander/Sieve Used for draining
foods such as pastaand rice.
Holes let the liquiddrain through butretains the solidsinside.
Liquid Measuring Cup Used to measure
liquids (i.e. milk,water, oil, juice,broth, etc.)
Measures 1/4C,1/3C, 1/2C, 2/3C,3/4C, 1C, 1 1/4C, 11/3C, 1 1/2C, 1 2/3C,1 3/4C, and 2C.
Loaf Pan Used to bake bread. It shapes bread while
it is rising duringbaking.
Loaf shape is aconvenient form toslice bread from.
Mixing Bowls Used to mix
ingredients in. May be used to serve
food as well.
Jelly Roll Pan Similar to a baking
(cookie sheet) but ithas sides.
Used to roastvegetables, bakecookies, coffeecakes, and jelly rolls.
Sides prevent foodfrom baking/falling offthe sides.
Cooling Rack Used to place freshly
baked items on sothey will cool faster.
Broiler Pan Used in the oven for
broiling. Broiling allows food,
such as meats, to becooked at hightemperatures withdirect heat.
Bottom pan collectsthe juices.
Bundt Pan Cake pan used to
bake ring-shapedcakes in.
Traditionally used tomake German coffeecakes.
Double Boiler Two fitted saucepans.
The larger saucepan ispartially filled with waterbrought to a simmer orboil.
The inner saucepan usesindirect heat to meltchocolate, wax, cheesecustards & sauces.
Muffin Tin (pan) Used to bake muffins
& cupcakes. Also used to bake
cinnamon rolls, eggdishes like miniquiche & individualservings of foods.
Dutch Oven/Stock Pot Large metal cooking
pot used for long,slow cooking such asmaking roasts, stewsand casseroles.
Rolling Pin Used to shape and
flatten dough.
Ladle Type of spoon used
to scoop up andserve soup or otherliquids.
Kitchen Shears Extremely strong
scissors which aredesigned specificallyfor use in the kitchen.
Summary: There are a variety of
kitchen utensils &equipment used infood preparation.
Each utensil has itsown usage andpurpose.
Make sure to be ableto identify eachutensil & its use!