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Kitchen equipment
- 1. Kitchen Equipment &Utensils MARY JOY R. CADABA TLE 10 COOKERY TEACHER
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- 3. • is primarilyused as a decorating tool. • It is most commonly used on citrus (lemons, oranges, and limes) on vegetables such as cucumbers and zucchini. Channel Knife
- 4. Colander/Strainer • To drainfoods cooked in liquid • To remove fat from ground beef • To wash fruits and veggies • Strainer has wire mesh material
- 5. Offset Spatula • Toturn or flip food without piercing it. • A broad, bladed implement bent to keep the hand off hot surfaces. • It is also used to scrape and clean griddles.
- 6. Pastry Brush • Pastrybrushes are used to brush the tops of baked goods with butter, glazes and egg mixtures. • Pastry brushes can also be used to apply sauces and marinades when grilling. • It is used to brush the surface of unbaked pastries or cookies with egg white, egg yolk or glaze.
- 7. Rubber Spatula • Alsoknown as rubber scrapper. • A broad, flat, flexible blade that is used to mix, spread, or lift material. • It is rectangular in shape with a curve on one side. • It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter or whipped cream.
- 8. Sieve a utensil consistingof a wire or plastic mesh held in a frame, used for straining solids from liquids, for separating coarser from finer particles, or for reducing soft solids to a pulp.
- 9. Spoon • Solid, slottedand perforated • Holding about 3 ounces used for mixing, stirring and serving. • It is large, long-handed with holes in the bowl used to remove larger solid particles from liquids.
- 10. Wire whip orwhisk • Used to incorporate air into foods • Do not use for thick batters or dough. • A device with loops of stainless steel wire fastened to handle. • It is used for blending, mixing, whipping eggs or batter and for blendin gravies, sauces and soups.
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- 12. Egg Poacher • Aminiature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains separate device for poaching. Bain Marie •a container holding hot water into which a pan is placed for slow cooking
- 13. Omelet Pan • Aheavy-based frying usually of cast iron or cooper, with rounded sloping sides used exclusively for omelets and never washes after used but cleaned with absorbent paper.
- 14. Measuring Cups • Usedfor measuring liquid or bulk solid cooking ingredients such as flour and sugar. • Available in various sizes • Metric & English Liquid Measuring Cup Dry Measuring Cup
- 15. Measuring spoons • Areused to measure small amounts of all types of ingredients, liquid or dry, when cooking. • They come in sets of four ( 1T, 1t., ½ t and ¼ t.) • Do not take spoons off their ring.
- 16. Sauce Pan • Comein variety of sizes • Straight sides • Deep cooking pan with a handle used primarily for cooking sauce.
- 17. Mixing Bowls • Mixingbowls are made of glass, stainless steel or plastic. • Have smooth, rounded interior surfaces with no creases to retain some mixture and is used for mixing ingredients.
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- 19. Oven • A chamber compartmentused for cooking, baking, heating, or drying.
- 20. Food Processor • Quickand convenient way to slice, shred, chop, mix, etc. • Beware of very sharp blades!
- 21. Blender • For mixingliquids Ex. Milkshakes, frozen drinks, salad dressing
- 22. Electric Mixer • 3attachments Wire Beater- good for thin batters Dough Hook- for mixing & kneading bread doughs Paddle- good for cookies & thick batter
- 23. Apple Corer-slicer • Pushdown over apple to core and slice at one time
- 24. Refrigerator • A kitchenappliance where you store food at a cool temperature.
- 25. Pastry Blender • Usedto CUT-IN fats into dry ingredients • Also good for smashing foods like potatoes, bananas, and avocadoes
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- 27. Paring knife • Smallknife to peel fruit • Also good for slicing or chopping tiny foods
- 28. Serrated Knife • Saw-toothblade • Used to cut breads and pastry without crushing them
- 29. Graters • Used toshred or grate foods such as cheese or carrots
- 30. Vegetable Brush • Usedto scrub vegetables and fruits- to remove dirt and pesticides
- 31. Muffin tins • Comein a variety of sizes • Grease individual cups, or use with paper liners
- 32. Can Opener • Toopen lids on cans
- 33. Metal Spatula • Forevening off the tops of measuring cups • Also work well for spreading and frosting
- 34. Dish Drainer/Rack • DrainsDishes after washing • Located under sink in each kitchen
- 35. Rolling Pin • Forrolling out dough • Also good for pounding and smashing of foods
- 36. Garlic Press • Mostpresses require you to peel the garlic clove first • Also good for fresh ginger
- 37. Cutting Board • Protectscounter when cutting with a knife • Can be wood, plastic and other various types of material
- 38. Cooling Rack • Allowsfor better air circulation around cooling food
- 39. Cake Pan • Commonin 8”, 9”, and 10” sizes • Has straight sides • Some have removable bottom
- 40. Saute Pan! • Usedto sauté, pan fry and pan broil
- 41. Peeler • Used topare (remove skin from) fruits and vegetables
- 42. Measuring Spoons • Dry& liquid measurement tool • Usually nested in 1/8t., 1/4t., 1/2t., 1t. and 1 T.
- 43. Sifter • To aeratedry ingredients for baking • Avoid getting the sifter wet- tap out over garbage and wipe with a clean, damp cloth
- 44. Baster • Used forbasting (adding moisture &/or flavor to foods while cooking) • Also used for removing fat drippings
- 45. Kitchen Shears • Snipsfoods such as vegetables, doughs and meats
- 46. Juicers • Allows youto get more juice out of citrus fruits than squeezing by hand
- 47. Ladle • Used forserving liquid foods and drinks
- 48. 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
- 49. Cookie Sheet • Nosides allows for even air-flow and cooking of foods
- 50. Double Boiler • Cooksfood 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.
- 51. Wooden spoons • Usedwhen stirring hot things • Avoid using with colored food • Avoid soaking in water • Won’t scratch non- stick surfaces
- 52. Casserole Dish • Usedto bake casseroles • Used in oven and microwave only!
- 53. Chef’s knife • Usedfor slicing, dicing, chopping, etc. • Curved tip allows for rocking motion which helps with speed and accuracy
- 54. 9x13 Pan • Rectangularbaking pan • For cakes, brownies, etc.
- 55. Loaf Pan • Comesin a variety of sizes • For baking yeast breads, quick breads, and “meat” loaves
- 56. Canisters • To storedry ingredients • Nested in various sizes
- 57. Pizza Cutter • Tocut pizza- duh! • Also good for cutting dough
- 58. Meat Fork • Toserve meat • Also used as a stabilizer during slicing
- 59. Pie Pan • Recognizableby its slanted sides
- 60. Tube Pan • Namedfor 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
- 61. Funnel • For transferring ingredientsto smaller containers • Also used to make funnel cakes!
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