Kitchen Equipment and UtensilsFinal Exam Study Guide
Dry Measuring Cups
• Use: Measures dry ingredients • Ex) flour, sugar, etc.
Liquid Measuring Cup
• Use: Measures liquids • Ex) Oils, water, etc.
Bread knife
• Has a serrated or saw tooth blade
Colander
• Use: Strains foods. • Ex) pasta
Wooden Spoon
• Use: Used when stirring hot things
Pastry Brush
• Use: Greases pan/brushes dough • Ex) egg wash for a golden brown color on
pastries
Measuring Spoons
• Use: Measures liquids and dry ingredients Ex) sugar, salt, flour, vanilla etc.
Whisk
• Use: Beats eggs, mixes batter/food
Tongs
• Use: Picks up salad, turns chicken, hot dogs, etc.
Rubber Scraper
• Use: Mixes ingredients, folds in egg whites, scraps sides of bowls
Pastry Blender
• Use: Mixes and cuts fat into flour
Turner
• Use: Flips burgers, turns pancakes, eggs, etc.
Can Opener
• Use: Opens lids on cans safely.
Garlic Press
• Designed to crush garlic cloves.
Peeler
Use: Peels vegetables and fruits. Ex) carrots, potatoes, apples, etc.
Metal Spatula
• Use: Levels dry ingredients Ex) Flour. • Also used for icing/frosting baked goods.
Chef’s Knife
Used to slice, chop and dice. Has a large triangular blade.
Slotted Spoon
• Use: Spoon used for straining. Ex) pasta
Pot
• Use: Many functions including making pasta, soups, sauces, and stews.
Frying Pan
• Use: For foods that needs to be stirred, scrambled, or flipped over as it cooks in a small amount of butter, oil, or liquid.
Paring Knife
• Use: Small knife that is ideal for peeling. Ex) fruit, removing seeds, cutting small
garnishes
Blender
• Use: Basic pureeing, mixing and blending of foods
• Ex) smoothies, soups, processing hard foods
French Knife
• Use: All-purpose knife used to cut meats and vegetables
Grater
• Use: Shreds cheese and vegetables
Mixing Bowls
• Use: Mixing container
Flour Sifter
• Use: Combines dry ingredients and removes lumps to ensure a standard measure and uniform texture in baked goods.
• Ex) Flour, Cinnamon, Sugar
Apple Core
• Use: Removes core from apples and cuts them into uniform pieces
Cutting Board
• Use: Base of all cutting. Ex) Meats, Fruits, Vegetables.
• Also protects counter when cutting
Rolling Pin
• Use: Flattens and rolls out dough/pastry
Strainer
• Use: Strains smaller foods
Kitchen Shears
• Use: Snips string, dough and cuts vegetables and meats
Potato Masher
• Use: Crushes soft foods.
• Ex) Mashed potatoes or applesauce.
Griddle
• Use: Used for large quantities of foods like fried eggs, hamburgers, pancakes, and omelets that must be turned to cook on both sides.
Wok
• Use: High heat cooking
• Ex) For stir-frying.
Thermometer
• Use: Measures temperature of oven or refrigerator.
Meat Thermometer
• Use: Measures internal temperature of meat
Rotary Beater
• Use: Hand-held beater that mixes, beats, whips foods.
• Ex) beats eggs
Ladle
• Use: Moves liquids Ex) soups
Electric Mixer
• Use: Electrically mixes batters, dough and whips ingredients.
Oven Mitts
• Use: Protection against burn injury.
To Cream
• To soften solid fat, often by adding a second ingredient and working with a wooden spoon or an electric mixture until fat is incorporated.
Fold in
• To incorporate a delicate mixture into a thicker heavier mixture with a rubber scraper using a down, up and over motion
julienne
• To cut food into thin stick sized strips
Knead
• To work dough to blend ingredients to make it smooth and elastic
Boiling
• To cook food in liquid that has reached the highest temperature possible, air bubbles continuously rise, break the surface and escape as steam.
chop
• To cut food into small irregular pieces
Whip
• To beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy.
Saute
• This technique lets food cook quickly in small amounts of fat without burning.
Simmer
• To cook food in a liquid at temperatures just below boiling, air bubbles rise slowly and just barely break the surface.
Strain
• Done to remove liquid from cooked food
Cut in
• To mix solid fat and flour using a pastry blender
Mince
• To chop finely
dice
• To cut food into square pieces