Kitchen UtensilsKitchen Utensils
Small Equipment 0Measuring tools0Liquid measuring cups - water, oil
0Dry measuring cups - flour, sugar, shortening
0Measuring spoons
Small Equipment cont.0Mixing tools 0Wooden spoons
0Slotted spoons
0Rotary beater
0Whisk: incorporate air into food
Small Equipment cont.0Baking tools0Sifter - blend dry ingredients
0Pastry blender - blend shortening with flour “cut in”
0Pastry brush - brush butter or sauce on food
0Rolling pin
0Pastry cloth
0Spatula - straight-edge, bent-edge, & rubber spatula
Small Equipment cont.0Thermometers0Oven-safe thermometers
0 Instead-read – meat
0Candy
0Deep-fat
0Refrigerator-freezer
Small Equipment cont.0Cutting tools0Kitchen shears
0Poultry shears
0Peeler
0Shredder – grater
0Microplane
0Cutting boards
Small Equipment cont.0Cutting tools cont. 0Knives0Smooth or serrated (saw tooth) blades0Tang: prong of the blade that attaches to the
handle, at least 2/3 into the handle
0French, slicing, utility, and paring knives
Small Equipment cont.
0Tongs
0Kitchen fork
0Ladles
0 Baster
0 Colander
0 Strainer
0 Can opener
Small Equipment cont.
0Mellon baller
0Potato masher
0Custard cups
0Ice cream scoop
Cookware & Bakeware Materials
0Metal materials0Cast-iron - distributes and hold heat well, heavy
0Aluminum - conduct heat rapidly, lightweight0Pitting: marking with tiny indentations
0Copper - good heat conductor, copper reacts with food forming poisonous compounds
0Stainless steel - does not distribute heat evenly, strong durable, no stains
Cookware & Bakeware Materials cont.
0Glass and ceramic materials 0Glass - allows you to see, does not react with
flavors or colors
0Glass-ceramic - allows you to take from freezer to oven, hot spots
0Porcelain enamel: glasslike material, fused to a base metal
0Ceramic - nonmetallic minerals, earthenware, terra-cotta
Cookware & Bakeware Materials cont.
0Plastic materials0Dishwasher safe, stain resistant, break-resistant, easy to
clean
0Nonstick finishes: prevent foods from sticking to utensils
0Microwavable materials0Microwaves can pass through ceramic, plastic, glass,
wood, and paper0Metal reflects microwaves0Do not put metal in microwave can cause arching
Cookware & Bakeware Materials cont.
0Cooking utensils 0Saucepan: one handle
0Pot: two handles, larger
0Double boiler: small pan that fits into a larger pan - water in the bottom
0Pressure saucepan: cook food more quickly than conventional saucepan
0Skillet - wide bottom, low sides
0Griddle - skillet without sides
Cookware & Bakeware Materials cont.
0Baking utensils 0Dull and dark surface absorbs
heat
0Shinny or bright reflect heat
0 Insulated bake ware - 2 sheets of metal with air in the middle
0Angel food cake pan
0Bunt pan
0Spring form pan: round with removable bottom, sides hook together with latch or spring
Cookware & Bakeware Materials cont.
0Cookie sheet - flat with no edge
0 Jelly roll - large with only 1” lip
0Casseroles: baking dish with sides - glass, glass-ceramic, or earthenware
0Soufflé - steep sides
0Pizza pan
0Muffin pan
0Loaf pan (bread pan)
0Cake pan – 9x13 or 8x8
Cookware & Bakeware Materials cont.
0Round cake pan
0Pie plate
Cookware & Bakeware Materials cont.
0Microwave cookware0Round shape will cook food evenly 0Containers should match the food
0Use and care of cooking and baking utensils 0Check temperatures0Read manuals
Top Related