Choosing Kitchen Equipment and

Equipment for Cooking

FACS Standards 8.2.1, 8.2.2, 8.2.3Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe. 2004.

Appliances can take a major portion of kitchen equipment budget

Shop carefully

Refrigerator-Freezer Freezer may be: side, top, or bottom Some defrost automatically; others

manually – remove food, thaw, clean regularly

Some features add to cost although convenient

Features include: Adjustable shelves Temperature and humidity controlled

compartments Automatic ice makers Doors with chilled water and ice on outside

Ranges, Cooktops, and Ovens

Gas or electric All-in-one; separate built-in cooktop and

oven units

Gas Range Oven and broiler often separate Broiler below oven; close door Burners heated with flame, easily regulated Heat level change almost immediate Air flow needed for burning gas – don’t

block vents

Electric Range

Elements – heating units Oven and broiler – same compartment

2 heating elements – top and bottom Bottom for all cooking except broiling Top for broiling only; leave door slightly open

2 main cooktops Coil elements – elements heat up and cool down

relatively quickly – slower than gas; coils vary in size to fit smaller and larger cooking containers

Induction cooktops – glass-ceramic top covering heating elements; easy to clean; magnetic attraction of pan and heating element produce heat; cooktop stays cool except for heat transferred from pan

Cooktops Sealed gas burners – no visible flame or pilot

light; adds safety; aids cleanup Smooth cooktops- easy to clean Modules – allow greater flexibility; grill, griddle,

or other accessory substituted for standard surface units

Ovens Conventional, convection, microwave Separate unit or part of range One oven below cooktop and smaller one at eye

level Oven with 2 or more cooking methods in single

unit

Conventional and convection Self-clean – special cleaning cycle that uses high

heat to burn off food stains Continuous clean – special rough interior walls

that absorb spills and splatters; soil residue easily wiped off

Oven temperature ranges from warm 200o F – broil 500o F

Broiler cooks food by direct heat in top of compartment

Convection Ovens Similar to convention except fan circulates

heated air – speeds cooking time and keeps temperature even

Food browns more evenly Food cooks more quickly

Microwave ovens – many features Equipped with turntable Contain rack increasing capacity of oven Browning unit Temperature probes

Form of energy traveling like radio waves Turn electricity into microwaves Bounce off walls and floor and absorbed by

the food Passes through glass, paper, and plastic Food molecules bounce off one another

Friction produces heat which cooks food Cook in 1/4th the time of conventional

method – energy efficient

Small Appliances

Can save money, time, and energy Too many causes storage problem Promote safety, comfort, ease of cleaning,

easy of care

Toaster

Browns bread products – both sides at once 2 and 4 slice models Set dial for degree of browning

Toaster Oven

Toasts bread, heats foods, bakes small amounts of many foods

Can broil food

Electric Skillet

Thermostat controls temperature of skillet Useful for frying, roasting, steaming, baking

Portable Electric Burner Works like a cooktop on a range

Slow Cooker Deep pot with heating element in base

allowing food to cook slowly; convenient for cooking one-dish meals

Broiler/Grill Small portable electric grill use to broil or

grill foods indoors

Rice Cooker/Steamer Used for large quantities of rice or for

steaming vegetables; controlled heat cooks all types of rice perfectly

Cookware and Bakeware

Available as sets or individually Major investment lasting for years

Consider purchasing guidelines: Strong and durable materials and finishes;

smooth edges; heat-resistant handles High quality items; seamless construction;

metal heavy enough to resist warping Flat bottoms and secure lids

Saucepans One long handle and come with a lid/cover Usually made of metal or heatproof glass

Pots Larger and heavier than saucepans – 3-20

quarts Two small handles on opposite sides Most often come with covers/lids

Skillets “Frypans” of “frying pans” used for

browning meat and frying foods Vary in size and often have lids/covers

Double Boiler 2 saucepans – one fitting on top of the other

and with a lid/cover Boiling water in the bottom pan gently

heating food in upper pan; used to heat foods that scorch easily – milk, chocolate, sauces, cereal

Dutch Oven Heavy gauge pot with close-fitting lid; used

on range top or in oven; some have racks to keep meat from sticking to bottom

Steamer Basketlike container placed in a saucepan

containing a little boiling water; holes in steamer allow steam to pass through and cook food

Pressure Cooker Heavy pot with locked-cover and steam

gauge Steam builds inside causing very high

cooking temperature cooking food more quickly than in ordinary pot

Loaf Pan Deep, narrow rectangular pan for baking

breads and meatloaf

Cookie Sheet Flat, rectangular pan for baking cookies and

biscuits

Baking Sheet Similar to cookie sheet, but has 1” sides

used for cakes, chicken pieces, and fish

Cake Pans Assorted sizes and shapes for baking cakes

Tube Pans Variation of cake pan with central tube to

trap added air

Pie Pans Shallow, round pans with slanted edges used

for pies, tarts, quiches

Muffin Pans Used for baking muffins, rolls, cupcakes

these pans are available with 6 or 12 cups

Roasting Pans Large, heavy pans – oval or rectangular used

for roasting meats and poultry – may be covered or uncovered

Casserole Covered or uncovered pan used for baking

and serving main dishes and desserts

Aluminum Foil Pans Disposable pans useful for special, one-of-a-

kind occasions; can be recycled

Tools

Designed for specific tasks Dozens available to make food preparation

faster and more convenient

Consider purchasing guidelines: Fit a real need; avoid ones that will get seldom

use Well-designed, high-quality tool easy to clean

and last a long time; sturdy handles Heat-resistant Store in convenient place

Turner Used to lift and turn flat foods – hamburgers

and pancakes

Tongs Used to grip and lift hot, bulky foods –

broccoli spears

Basting Spoon Used to stir and baste foods during cooking

Baster Long tube with a bulb used for suctioning

juices

Ladle Small bowl, long handle for dipping liquids

from a pan

Pastry Brush Used to brush hot foods with sauce or

pastry with a glaze

Skewers Long rods of metal or bamboo with food

threaded onto for cooking or serving

Oven Meat Thermometer Measures internal temperature of meat and

poultry; cannot be used with thin food or in a microwave

Instant-Read Thermometer Used to measure internal temperature of

food at end of cooking time, including foods cooked in microwave or conventional oven; cannot be used while food is cooking; insert sideways for thin foods

Wire Cooling Racks Used to hold baked goods during cooling or

hot pans from oven

Potholders and Oven Mitts Thick cloth pads used to protect hands

when handling hot containers

Tableware

Any item used for serving and eating food – dinnerware, flatware, glassware, linens

Amount, type, and formality varies – some have one set; others have 2 or more Available in many designs/patterns – do not

have to match; could complement each other

Most sold in place setting – pieces used by one person; sometimes sets for multiple people

Prices vary widely depending on brand and quality

Fine china, crystal glassware, and silver flatware – most formal and expensive Often for special occasions

Everyday set – less costly; easy-to-care for, but attractive Include stainless steel flatware, informal

glassware, dishes made of stoneware, glass-ceramic, or plastic

Microwave-safe. Dishwasher-safe also available