MATERIALS OF KITCHEN UTENSILS AND EQUIPMENT COMMONLY FOUND IN THE

KITCHEN.

MATERIALS OF KITCHEN UTENSILS AND EQUIPMENT COMMONLY FOUND IN THE

KITCHEN.

A cook should be familiar with the correct utensils, devices and equipment in the kitchen.

Job of cooking requires specific tools , utensils and equipment for proper and efficient preparation of food.

1. ALUMINUM• Best for all around use Most popular, attractive

and lightweight and less expensive.

It gives heat distribution no matter what heat temperature .

• It turns dark when used with alkalis.

• it is commonly found in the kitchen.

2. STAINLESS STEEL

• It is the most popular use d for tools and equipment, but it is more expensive.

• Easier to clean and shine.

• It maybe bought in many gauges, from light to heavy.

3. GLASS

*good for baking but not practical on top surface cooking.

4. CAST IRON It is sturdy,

but must be kept seasoned to avoid rust.

CERAMIC AND HEAT-PROOF GLASS

used especially for baking dishes , casseroles or measuring cups.

• It conduct heat slowly and evenly.

• Many of these baking dishes are decorated and can go from stove or oven to the dining table.

TEFLON• Is a special

coating applied to the inside of some aluminum or steel pots and pans.

• *it is easier to wash and clean , however, take care not to scratch the Teflon clothing with sharp instrument. Use wooden or spatula to turn or mix food inside.

PLASTIC AND HARD RUBBER

*used for cutting and chopping boards, table tops, bowls , rays and etc.

*less dull to knives than metal and more sanitary then wood.

* Plastics are greatly durable and cheap but may not last long.

COOKING UTENSILS LIST THAT EVERY KITCHEN

NEEDS .

BASTER Is handy for retuning

some of the meat or poultry juices from the pan , back to the food. Its brushes can be used for the same purpose, but they are also convenient for buttering the tops of breads and baked goods after they come out from the oven.

CANS, BOTTLES , CARTOONS OPENER.

It is used to open a food tin preferably with a smooth operation , and comfortable grip and turning knob.

COLANDERS

-Are also called vegetable strainer .

- Clean vegetables

- Strain pastas or tin contents

CUTTING BOARDS

-is a wooden or plastic board where meats and vegetables can be cut.

DREDGERS

It is used to shake flour, salt and pepper on meat, poultry, and fish.

DOUBLE BOILER

used when temperatures must be kept below boiling, such as for egg sauces, puddings, and to keep foods warm without overcooking.

EMERY BOARDS/SHARPENING STEEL

It is used to sharpen long knives.

FLIPPERIt is used for

turning hamburgers and other food items.

FUNNELS It is used to fill

jars, made of various sizes of stainless steel , aluminum, or of plastic.

GARLIC PRESSIt is specifically

designed for the purpose of pulping garlic for cooking.

GRATERS It is used to

grate, shred , slice and separate foods such as carrots, cabbage and cheese.

HANDY POULTRY AND ROASTING TOOLS

Makes it easier to lift a hot roasted turkey from the roaster to the serving platter, without it falling apart.

KITCHEN KNIVES Often referred to

as cook’s or chef’s tools, knives are a must for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or turkey.

7. KITCHEN SHEARS

Are practical for opening food packages, cutting tape or string to package foods or simply remove labels or tags from items.

Are among the most important items found in any kitchen, since consistently good cooking depends upon accurate measurements.

MEASURING CUPS, SPOONS

Scales are used to weigh materials of bigger volumes. It must be handled carefully.

Commonly used measuring tools in home or commercial kitchens:

Measuring cup for dry it can only be used for cold ingredients.

Measuring cup for liquid ingredients- made up of heat-proof glass and transparent so that liquid can be seen.

Portion Scales-used to weigh serving portions from one ounce to one pound.

Scoops and Dippers- used to measure serving of soft foods, such as fillings, ice cream and mashed potato.

Household Scales-used to weigh large quantity of ingredients in kilos , commonly in rice, flour , sugar, legumes or vegetables and meat up to 25 pounds.

PASTA SPOON OR SERVER

Is used to transfer a little or much cooked pasta to a waiting plate, without mess. It is best used to long noodles, you can use a large slotted serving spoon for short pastas.

POTATO MASHER

Used for mashing cooked potatoes , turnips, carrots or other soft cooked vegetables.

ROTARY EGG BEATER

Used for beating small amount of eggs and batter. It should be made up of stainless steel, and gear driven for ease in rotating.

SCRAPER

It is a rubber silicone tools to blend or scrape the food from the bowl; metal, silicone or plastic egg turners or flippers.

SEAFOOD SERVING TOOLS

It make the task of cleaning seafood and removing the shell much easier.

SERVING SPOONS

A utensil consisting of a small, shallow bowl on a handle, used in preparing , serving or eating food.

SERVING TONGS

It enables you to more easily grab and transfer larger food items, poultry or meat portions to a serving platter.

LADLE Used for serving

soup or stews , but can also be used for gravy, dessert sauces or other foods. It also works to remove or skim off fat from soups and stews.

KINDS OF KNIVEs

BUTCHER KNIVES

Used to section raw meat, poultry, and fish. It can be used as a cleaver to separate small joints or to cut bones.

FRENCH KNIFE

Used to chop, dice, or mince food.

ROAST BEEF SLICER

Used to slice roasts, ham , and thick, solid cuts of meats.

BONING KNIFE

Used to fillet fish and to remove raw meat from the bone.

FRUIT AND SALAD KNIFE

Used to prepare salad greens, vegetables and fruits.

SPATULA

Used to level off ingredients when measuring and to spread frostings and sandwich fillings.

CITRUS KNIFE

Used to section citrus fruits. The blade has two-sided, serrated edge

PARING KNIFE

Used to core, peel, and section fruits and vegetables. Blades are short, concave with hollow ground.

SPOONS

Solid, slotted or perforated. It is made of stainless steel or plastic, the solid ones are used to spoon liquids over foods and to lift foods, including the liquid out of the pot.

TEMPERATURE SCALES

Used to measure heat intensity. Other small thermometers are hanged or or stand iin ovens or refrigerators to check the accuracy of the equipment’s thermostat.

TWO-TINE FORK

Used to hold meats while slicing, and to turn solid pieces of meat while browning or cooking . Made of stainless steel with heat-proof handle.

VEGETABLE PEELER

Used to scrape vegetables. The best ones are made of stainless steel with sharp double blade that swivels.

WHISKS FOR BLENDING , MIXING

Used for whipping eggs or batter, and for blending gravies, sauces, and soups.

WOODEN SPOON Are useful for

creaming, stirring and mixing. They should be made of hard wood.