This document provides descriptions of common kitchen equipment and utensils. It includes tools for measuring, mixing, cutting, serving, baking, and cooking foods. Some of the most essential kitchen tools mentioned are knives for chopping, measuring cups and spoons, mixing bowls, pots and pans for cooking, and baking dishes like cake pans and cookie sheets. The document covers a wide range of equipment needed to prepare and cook meals.

1. Kitchen Equipment &
Utensils

2. Paring knife
Small knife to peel
fruit
Also good for slicing
or chopping tiny
foods

3. Serving spoon
Also comes in
slotted version-
which can be used
to serve foods
cooked in liquid

4. Serrated Knife
Saw-tooth blade
Used to cut breads
and pastry without
crushing them

5. Liquid Measuring Cups
Liquid ingredients
only!
Available in various
sizes
Metric & English

6. Pastry Blender
Used to CUT-IN fats
into dry ingredients
Also good for
smashing foods like
potatoes, bananas,
and avocadoes

7. Graters
Used to shred or
grate foods such
as cheese or
carrots

8. Vegetable Brush
Used to scrub
vegetables and
fruits- to remove dirt
and pesticides

9. Muffin tins
Come in a variety of
sizes
Grease individual
cups, or use with
paper liners

10. Can Opener
To open lids on cans

11. Metal Spatula
For evening off the
tops of measuring
cups
Also work well for
spreading and
frosting

12. Mixing Bowls
Containers to mix
and blend
ingredients
Come in several
sizes

13. Dish Drainer/Rack
Drains Dishes after
washing
Located under sink
in each kitchen

14. Rolling Pin
For rolling out dough
Also good for
pounding and
smashing of foods

15. Hand-mixer
Detachable beaters
Good for batters and
thin doughs
Heavy doughs will
burn out motor

16. Turner
To turn or flip food
without piercing it

17. Rubber Spatula
Used for scraping
all of the product
out of mixing
bowls, etc.
Used to FOLD-IN
Do not use over
direct heat

18. Dry Measuring Cups
Dry ingredients only!
Usually come
nested in 1/4c.,
1/3c., 1/2c. and 1c.

19. Garlic Press
Most presses
require you to peel
the garlic clove first
Also good for fresh
ginger

20. Cutting Board
Protects counter
when cutting with a
knife
Can be wood,
plastic and other
various types of
material

21. Sauce Pan
Come in variety of
sizes
Straight sides
Deep

22. Dutch Oven
Large pot- many
uses
Got its name from
the early settlers
who used it for
baking cakes,
casseroles, etc. over
an open fire place

23. Colander/Strainer
To drain foods
cooked in liquid
To remove fat from
ground beef
To wash fruits and
veggies
Strainer has wire
mesh material

24. Cooling Rack
Allows for better air
circulation around
cooling food

25. Cake Pan
Common in 8”, 9”,
and 10” sizes
Has straight sides
Some have
removable bottom

26. Saute Pan!
Used to sauté, pan
fry and pan broil

27. Peeler
Used to pare (remove
skin from) fruits and
vegetables

28. Measuring Spoons
Dry & liquid
measurement tool
Usually nested in
1/8t., 1/4t., 1/2t., 1t.
and 1 T.

29. Sifter
To aerate dry
ingredients for
baking
Avoid getting the
sifter wet- tap out
over garbage and
wipe with a clean,
damp cloth

30. Baster
Used for basting
(adding moisture
&/or flavor to foods
while cooking)
Also used for
removing fat
drippings

31. Kitchen Shears
Snips foods such as
vegetables, doughs
and meats

32. Juicers
Allows you to get
more juice out of
citrus fruits than
squeezing by hand

33. Ladle
Used for serving
liquid foods and
drinks

34. Food Processor
Quick and
convenient way to
slice, shred, chop,
mix, etc.
Beware of very
sharp blades!

35. 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

36. Cookie Sheet
No sides allows for
even air-flow and
cooking of foods

37. Pastry Brush
Used to brush on
liquids such as
melted fat, egg
wash, or glaze
Also used to apply
marinade when
grilling

38. Wire whisk
Used to incorporate
air into foods
Do not use for thick
batters or doughs

39. Double Boiler
Cooks food 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.

40. Wooden spoons
Used when stirring
hot things
Avoid using with
colored food
Avoid soaking in
water
Won’t scratch non-
stick surfaces

41. Casserole Dish
Used to bake
casseroles
Used in oven and
microwave only!

42. Egg Separator
For separating egg
yolk from the egg
white

43. Chef’s knife
Used for slicing,
dicing, chopping,
etc.
Curved tip allows for
rocking motion
which helps with
speed and accuracy

44. Blender
For mixing liquids
Ex. Milkshakes, frozen
drinks, salad
dressing

45. Stand Mixer
3 attachments
Wire Beater- good for
thin batters
Dough Hook- for
mixing & kneading
bread doughs
Paddle- good for
cookies & thick batter

46. 9x13 Pan
Rectangular baking
pan
For cakes,
brownies, etc.

47. Loaf Pan
Comes in a variety
of sizes
For baking yeast
breads, quick
breads, and “meat”
loaves

48. Canisters
To store dry
ingredients
Nested in various
sizes

49. Pizza Cutter
To cut pizza- duh!
Also good for cutting
dough

50. Meat Fork
To serve meat
Also used as a
stabilizer during
slicing

51. Apple Corer-slicer
Push down over
apple to core and
slice at one time

52. Pie Pan
Recognizable by its
slanted sides

53. Tube Pan
Named for 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

54. Funnel
For transferring
ingredients to
smaller containers
Also used to make
funnel cakes!

55. The End!!