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Kitchen tools and equipment (ca)
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- 2. HAND TOOLS AND SMALLEQUIPMENT
- 3. Ball Cutter, Melon BallScoop, or Parisienne Knife Cutter : A sharp-edged scoop or cup- shaped, half sphere implement used for cutting out balls of fruits and vegetables.
- 4. BENCH SCRAPER A broad, rectangular stiff pieceof metal with wooden handle on one edge used to cut pieces of dough and to scrape workbenches.
- 5. CHANNEL KNIFE A small hand toolused generally in decorative works such as in making garnishes.
- 6. CHINA CAP A cone shaped strainerused to strain soups, stocks, sauces, and either liquid.
- 7. COLANDER A perforated bowl ofvarying sizes made of stainless steel, aluminum or plastic used to drain washed or cooked ingredients from liquid.
- 8. COOK’S FORK A heavy,two pronged fork with a long handle used to lift and turn food items such as big cuts of meat and poultry.
- 9. FINE CHINA CAP Very fine meshedchina cap used when great clarity or smoothness is needed in a liquid.
- 10. FOOD MILL A devicewith hand- turned blade that forces food through perforated disk that are interchangeable with different coarseness or fineness reduce a solid to small, fine pieces or powdery particles like vegetables, coffee, pepper, spices, etc.
- 11. PASTRY BAGS AND TUBES Afunnel like or cone shaped cloth or plastic bag with an open end that can be fitted with metal or plastic tubes or tips of varying sizes and designs.
- 12. PASTRY WHEEL A round, rotating blade plainor plated with a handle used to cut rolled- out dough pastries, and baked pizzas
- 13. RUBBER SPATULA or SCRAPER A broad, flexible plasticor rubber scraper, that is rectangular in shape with a curve on one side.
- 14. SIEVE A screen- type mesh supportedby a round metal frame used for sifting dry ingredients like starch and flour.
- 15. SKIMMER A perforated disk, slightlycupped with a long handle used to skim or remove surfaces layers of flat, from simmering stock, sauce or soup, stew or jam, or used to remove solid pieces from soups, stocks and other liquids
- 16. SPOONS: SOLID,, SLOTTED AND PERFORATED Largestainless spoons holding about 3 ounces used for mixing, stirring, basting and serving. Slotted and perforated spoons are large, long handled spoons with holes in the bowl used to remove larger solid particles from liquids.
- 17. STRAIGHT SPATULA A 2 to3 cm. wide, flexible handled blade with a rounded, unsharpened end used for manipulating foods such as spreading and for smoothing icings on cakes and for mixing and scraping bowls.
- 18. WIRE WHIP A device withloops or stainless steel wire fastened to a handle.
- 19. ZESTER A small fine toothedmetal grater often mounted on a wooden or plastic handle to remove the zest or colored portions of citrus peels in thin strips.
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- 21. In general, potsare deep with high sides. They are deeper than they are wide (thus their walls are taller than the diameter of the bottom). Pots almost always have straight/vertical sides. Pans on the other hand tend to be shallower. The term pan encompasses a wider variety of cookware shapes. They typically have somewhat sloped- outward sides. They can be fry pans (a.k.a. skillets) which are very shallow with only small sides and wide bottoms all the way to saucepans - which look much like pots, but have slightly sloped-out sides whose height is roughly equal to the diameter of the bottom. Both pots and pans can have those long handles, but generally only pots will have the smaller tab handles or loop handles that only extend an inch or two from the pot.
- 22. BAIN MARIE PAN Tall cylindrical stainless steel containers usedto store and hold food in water bath.
- 23. BRAZIER A round, shallow, heavy duty potwith straight sides used for browning, braising, and stewing meats.
- 24. CASSEROLE PAN A covered utensil ofoven- proof pottery, metal of glass with one or two handles wherein food may be baked and served ; mostly used on top of the stove
- 25. CAST IRON SKILLET A veryheavy, thick bottomed frying pan used pan frying when a very steady, even heat is needed.
- 26. CHAFFING DISH A small portable bain- marieused to keep the food warm for use at the table; may be electric or alcohol burning.
- 27. DOUBLE BROILER Two nested handled saucepans equippedwith a single cover which is used to cook food over boiling or simmering water or for the purpose of keeping the food warm.
- 28. MARMITE A special metal or earthenware potwith a lid and handles used for long, slow cooking usually 8- 12 ounces in capacity.
- 29. NON-STICK PAN Pans known by variousbrand names like Telfon and Silverstone, with a very slippery finish, but one that requires a lot of care because it is easily to scratched.
- 30. RAMEKIN A small individual circular, usually white, porcelain,glass earthenware oven- proof, dish from 4- 15 inches in diameter used for egg custards, mousses, baked eggs, etc.
- 31. ROASTING PAN A large rectangular pan,deeper and heavier than an ordinary baking pan used to roast meats and poultry.
- 32. SAUCE POT A roundpot of medium depth similar to stock pots, but shallower, thus making stirring or mixing process easier.
- 33. SAUCE PAN Amedium deep cooking utensilwith one long handle and slightly round bottom.
- 34. Service Pan, Counter orSteam Table Pan Rectangular pans made of stainless steel designed to hold foods in service counters to keep the warm, used for baking and steaming and used for serving and storage.
- 35. Sheet Pan or BunPan A rectangular shallow pan to bake cakes, rolls and cookies, and for baking or broiling certain meats and fish.
- 36. STOCK POT A large, cylindrical, deep,straight pot for preparing stocks and simmering large quantities of liquids.
- 37. KNIVES A knife (plural knives)is a cutting tool with an exposed cutting edge or blade, hand-held or otherwise, with or without a handle.
- 38. BONING KNIFE A thin, pointed blade about 6inches in length used for boning raw meats and poultry
- 39. BUTCHER KNIFE A heavy, broad, slightly curved blade usedfor cutting, sectioning, and trimming raw materials.
- 40. CLAM KNIFE A short, rigid,broad- bladed knife with a slight edge used to open clams and selected shellfish varieties.
- 41. CLEAVER A very heavy, broadblade used for cutting through bones and heavy chopping.
- 42. FRENCH KNIFE The most widely used knifein the kitchen for chopping, slicing, dicing etc.
- 43. OYSTER KNIFE A short, rigid, blunt knifewith a dull edge used to open oysters.
- 44. PARING KNIFE A small pointed blade about2 to 4 inches in length used for trimming and paring fruits and vegetables.
- 45. SALAD KNIFE The typeof knife used mostly for pantry work, cutting, and preparing salad greens and fruits.
- 46. EQUIPMENT More complicated toolsare called equipment. They may refer to a small electrical appliance, such as a mixer, or a large, expensive, power- operated appliance such a range or a refrigerator.
- 47. REFRIGERATORS / FREEZERS are necessaryin preventing bacterial infections from foods. Most refrigerators have special compartment for meat, fruits and vegetables to keep the moisture content of each type of food.
- 48. GRILLS / GRIDDLES. These are flatheated surfaces where food is directly cooked.
- 49. OVEN - is athermally insulated chamber used for the heating, baking or drying of a substance, and most commonly used for cooking.
- 50. KITCHEN STOVE - a kitchen appliance usedfor cooking food
- 51. FOOD PROCESSOR An electric appliancewith interchangeable blades within a closed container into which food is inserted for slicing, shredding, mincing, chopping, puréeing, or otherwise processing at high speeds.
- 52. ELECTRIC MIXER - kitchen equipmentwhich uses a gear- driven mechanism to rotate a set of beaters in a bowl containing the food to be prepared. It automates the repetitive tasks of stirring, whisking or beating.
- 53. Blenders are used to chop, blend,mix, whip, puree, grate, and liquefy all kinds of food.
- 54. BREAD TOASTER The toaster is typicallya small electric kitchen appliance designed to toast multiple types of bread products.
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