Brief description about equipments used in kitchen.

1. Kitchen Equipments
Submitted By: Vidya Anant

2. What are Kitchen Equipments?
Kitchen equipments refer to the large utensils or
medium with the help of which we are able to
cook. For example ovens, Pressure cookers,
induction cook tops, peelers, knives, frying
pans, saucepans, stock pots, mixing bowls, etc.
Here are some of the most important
equipments used in the kitchen for cooking.

3. Some Kitchen
Equipments

4. Baking and Roasting
 Cookie Sheets: Use to warm
up appetizers before serving.
Useful for baking green or red
peppers. Some non-stick
ones also have air
insulation between the two
aluminum layers to
promote even baking.
 Muffin pans: The mini ones
take more effort to clean.
Non-stick ones make the
most sense, but the surface
could wear out with use.
There are now silicone
muffin pans.

5. Roasting pan with
Rack: Also called a
French Roaster. You
need something to put
a roast in the oven.
You can’t slow cook
everything, and some
like a leg of lamb
won’t fit in the slow
cooker.

6. Basting and Marinating
Baster: A baster is a tube
attached to a rubber bulb
used to suck up and squirt
cooking liquid from a pan
onto roasting meat or
poultry, thus moistening it.
Marinator: This is a poor
man’s version. By creating
a vacuum you can
marinate food in minutes
instead of hours or days.
Some people don’t like the
bowl design with a hump
in the middle.

7. Blenders
 Counter top Blender: For frozen
desserts, sauces, and small
quantities of flour from nuts.
Wide jars are better for chunky
things.
 Hand Blender: Also called
immersion blender or stick
blender. This is less to clean
than a food processor. They are
great not only for mayo and
dressings, but good for making
almond milk, fruit shakes,
thickening soups and sauces
right in the pan by pureeing
vegetables.

8. Cleaning
 Bamboo pot scrapper: This
bamboo pot scraper gets the
stuck-on-food off without
scratching your cookware.
Hand shaped, finished and
burnished. Each corner has a
different radius to find the
best fit into the pot corner.
 Bottle Brush: People love using
the pictured best selling Oxo
for drinking glasses and water
bottles with wide openings.

9. Counter top Ovens
 Toaster Ovens: Toaster
ovens are small electric
ovens with a front door,
wire rack and removable
baking pan. To toast bread
with a toaster oven, slices of
bread are placed
horizontally on the rack.
When the toast is done, the
toaster turns off, but in
most cases the door must be
opened manually.
 Electric skillet: The
thermostat allows for long
unattended cooking. Good
for chicken dishes, roasting,
frying, grilling, and making
casseroles.

10. Induction Cook
top: They have
superb low heat
control. They save
a lot of gas though
not much of
electricity.
Deep Fat Fryer: A
way to cook a piece
of chicken, or
frying French fries.

11. Cookware
 Mixing Bowls: Used for salad
dressings, marinades, egg
beating, meat prep, and nut flour
confections. They are often sold
in sets. They are made in a variety
of materials: Melamine, silicone,
stainless steel, clear glass, opaque
glass, ceramics, copper, and
wood. Ceramic is best for bread
dough.
 Sticky Bowl Gripper: Designed to
grip mixing bowls securely down
to a flat surface. No sliding. It
frees up the arm that normally
has to hold the bowl. Works on
any smooth surface.

12. Saucepan: A saucepan
is a simple cooking
vessel with a single
long straight handle.
It is intended
primarily for surface
cooking of liquids.
They come in a
variety of materials.
Stock Pot: A stockpot
will have two
handles. A stock pot is
used to prepare stocks
like brown or white
stock by using
mirepoix or some
meat like chicken.

13. Mandolines and Slicing
 Food Processor: They are
good for all usual vegetable
preparation. They can
replace the mandoline, the
mortar and pestle, and the
grater. This is a must if you
make stir-fries often.
 Food Chopper: They
accomplish a food
processor’s principal
function without having to
haul out the big
machine. It has Hi/Low
Pulse controls for coarse
chopping or fine mincing;

14. Measuring
 Kitchen Scale: is
a measuring instrument for
determining
the weight or mass of an
object. In the kitchen it is
used to weigh the quantity
of ingredients.
 Measuring Cup: A
'measuring cup' is a kitchen
utensil used primarily to
measure the volume of
liquid or bulk
solid cooking ingredients
such as flour and sugar,
especially for volumes from
about 50 mL upwards.

15. Measuring Cups:
They are of different
shapes and quantities
as shown in the
picture used to
measure ingredients
properly for a dish.
Measuring Spoons:
Like measuring cups
there are spoons of
different quantities
used for measuring
ingredients properly.

16. Meat Prepping
 Meat Grinder: A meat
grinder or meat mincer is
a kitchen appliance for fine
chopping ('mincing') of, or
mixing of raw or
cooked meat, fish, vegetable
s or similar food. It replaces
tools like the mincing knife.
 Meat Tenderizer: Hammer
type ,We can take a piece of
meat and turn it into a thin
cutlet. Or pound chicken
breasts to a uniform
thickness .The end with
points helps tenderize steak
by breaking up some of the
muscle fibers, which also
allows our marinade to
permeate.

17. Peelers
Peeler: Useful for
slicing hard root
vegetables, e.g.
carrots, for salads. A
wide slot gets better
slices.
Zester:
A zester (also, citrus
zester or lemon
zester) is a kitchen
utensil for
obtaining zest from le
mons and other citrus
fruit.

18. Grinding Nuts and Spices
Mortar & Pestle: Good for
herbs and spices. Marble is
very hard and a favorite for
all around use. It has medium
resistance to the absorption of
odors and moisture,
depending, to a great extent,
on the density of the stone
used to fashion it. It is hard,
and good for larger and
harder ingredients. Wood is
best when used with the same
flavored food, since it does
absorb. Using it with moist
food is not recommended.

19. Safety
Fire Extinguisher: Used for
extinguishing in case of
fire. A must have safety
equipment in a place like
kitchen.
Floor Mats: Standing on a
hard floor can be tiring. The
most resilient floor for a
kitchen is a cork floor. But
they are hard to clean. To
provide some cushioning
one requires cotton rugs in
the places where you stand.