commercial cooking exploratory course

1. COOKING
UTENSILS LIST
THAT EVERY
KITCHEN

2. BASTER
•handy for
returning some
of the meat or
poultry juices
from the pan,
back to the food.

3. CAN OPENER
•use to open a food
tin, preferably with
a smooth
operation, and
comfortable grip
and turning knob.

4. COLANDERS
•called a vegetable
strainer are essential
for various tasks
from cleaning
vegetables to
straining pasta or tin
contents.

5. CUTTING BOARDS
•a wooden or
plastic board
where meats
and vegetables
can be cut.

6. DREDGERS
•used to shake
flour, salt, and
pepper on
meat, poultry,
and fish.

7. DOUBLE BOILER
•used when
temperatures must be
kept below boiling, such
as for egg sauces,
puddings, and to keep
foods warm without
overcooking.

8. EMERY BOARDS/SHARPENING
STONE
•used to
sharpen long
knives.

9. FLIPPER
•use for
turning
hamburgers
and other
food items

10. FUNNELS
•used to fill jars,
made of various
sizes of stainless
steel, aluminum,
or of plastic

11. GARLIC PRESS
•is a kitchen tool
which is
specifically
designed for the
purpose of pulping
garlic for cooking.

12. GRATERS
•used to grate,
shred, slice and
separate foods such
as carrots, cabbage
and cheese.

13. ROASTING TOOLS
•make it easier to lift a
hot roasted turkey
from the roaster to
the serving platter,
without it falling
apart.

14. KITCHEN KNIVES
•often referred to as cook's
or chef’s tools, knives are a
must for all types of
kitchen tasks, from peeling
an onion and slicing
carrots, to carving a roast
or turkey

15. BUTCHER KNIFE
•used to section
raw meat, poultry,
and fish. It can be
used as a cleaver
to separate small
joints or to cut
bones.

16. FRENCH KNIFE
•used to chop, dice,
or mince food.
Heavy knives have
a saber or flat
grind

17. ROAST BEEF SLICER
•used to slice
roasts, ham,
and thick,
solid cuts of
meats

18. BONING KNIFE
•used to fillet
fish and to
remove raw
meat from the
bone

19. FRUIT AND SALAD
KNIFE
•used to prepare
salad greens,
vegetables, and
fruits

20. SPATULA
•used to level off
ingredients
when measuring
and to spread
frostings and
sandwich fillings

21. CITRUS KNIFE
•used to
section
citrus fruits.

22. PARING KNIFE
•used to core, peel,
and section fruits
and vegetables.
Blades are short,
concave with
hollow ground.

23. KITCHEN SHEARS
•are practical for opening
food packages, cutting
tape or string to
package foods or simply
to remove labels or tags
from items.

24. MEASURING CUP FOR DRY
INGREDIENTS
•to measure solids
and dry
ingredients, such
as flour, fat and
sugar.

25. MEASURING CUP FOR
LIQUID INGREDIENTS
•commonly made up
of heat-proof glass
and transparent so
that liquid can be
seen.

26. PORTION SCALES
•used to weigh
serving
portions from
one ounce to
one pound

27. SCOOPS OR DIPPERS
•used to measure
serving of soft
foods, such as
fillings, ice
cream, and
mashed potato.

28. MEASURING SPOON
•come in variety of
sizes, shapes,
materials and colors.
These are used to
measure smaller
quantities of
ingredients This Photo by Unknown Author is licensed under CC BY-SA

29. PASTA SPOON OR SERVER
•use to transfer a
little or much
cooked pasta to
a waiting plate,
without mess

30. POTATO MASHER
•used for mashing
cooked potatoes,
turnips, carrots or
other soft cooked
vegetables.

31. ROTARY EGGBEATER
•used for
beating small
amount of
eggs or batter.

32. SEAFOOD SERVING TOOLS
•make the task of
cleaning seafood
and removing
the shell much
easier.

33. SERVING TONGS
•enables you to more
easily grab and transfer
larger food items, poultry
or meat portions to a
serving platter, to a hot
skillet or deep fryer, or to
a plate.

34. SERVING SPOONS
•a utensil consisting
of a small, shallow
bowl on a handle,
used in preparing,
serving, or eating
food.

35. SOUP LADLE
•used for serving
soup or stews,
but can also be
used for gravy,
dessert sauces
or other foods.

36. TEMPERATURE SCALES
•used to measure
heat intensity.

37. TWO-TINE FORK
•used to hold meats while
slicing, and to turn solid
pieces of meat while
browning or cooking
Made of stainless steel
and with heat-proof
handle.

38. VEGETABLE PEELER
•used to scrape
vegetables, such
as carrots and
potatoes and to
peel fruits.

39. WHISK
•sed for whipping
eggs or batter,
and for blending
gravies, sauces,
and soups.

40. WOODEN SPOONS
•used for
creaming,
stirring, and
mixing