Transcript Kitchen Equipment and Storage Areas

Basic Kitchen
Equipment
Their Uses and Storage
Areas
** Use this presentation to help you complete your equipment
pages in your class work packet if you were absent for the
lesson.
When completing the equipment pages in
your packet, write the name of the piece
of equipment under its picture.
Also write the LETTER of the storage area in
which it is found next to its picture.
Measuring Spoons
Storage Area B
Measuring spoons are used to measure small
amounts of all types of ingredients.
 Their sizes are 1 Tablespoon, 1 teaspoon,
 ½ teaspoon and ¼ teaspoon

Dry Measuring Cups
Storage Area B
Dry measuring cups are
used to measure dry,
moist and solid
ingredients.
 Their sizes are
1 cup
½ cup
1/3 cup
¼ cup
 Store them “nested”
together

Liquid Measuring Cups
Storage Area B




Liquid measuring cups
are used to measure
liquid ingredients.
There is a one and a two
cup size in your kitchen.
Use the one cup for
amounts of one cup or
less
Use the two cup size for
amounts of one cup or
more.
Straight Edge Spatula
Storage Area C
A straight edge spatula is used for
spreading and smoothing mixtures.
 It is also used to level ingredients in the
measuring spoons and cups when measuring.

Rubber Spatula
Storage Area C



A rubber spatula is used to scrape down the sides of a
bowl when mixing.
It is also used to fold ingredients together.
It can be used to scrape any dish or piece of equipment
of food or food particles.
Mixing Bowls
Storage Area B
Mixing bowls are used
for mixing ingredients
and mixtures
together.
 They come in sets of
3 or 4.
 Store them “nested”
together.

Pastry Blender
Storage Area E
Pastry blenders are
used to mix solid fat
into a flour mixture to
form a dough.
 Dough mixed with a
pastry blender has a
flakey texture.
 Use it to make
biscuits, pie crusts
and pastries.

Grater
Storage Area D (top shelf)
Graters are a cutting
tool.
 They are used to
grate, shred and slice
ingredients.
 Wash them carefully
as you would a knife.

Rotary Beater
Not found in our kitchens*
Rotary beaters are used to beat eggs, whip
cream, whip egg whites and mix cakes.
 They can be used for anything you would use an
electric mixer for except you save the energy!!!

Wire Whisks
Storage Area C

Whisks are used to blend, whip, and beat
ingredients.
Tongs
Storage Area C
Tongs are used to
turn and lift foods
when cooking.
 Their advantage is
that they do not
pierce the food like a
fork, thus not
releasing juices which
makes the food dry.

Cooking Spatulas
Storage Area C
Cooking spatulas can
be made of metal or
plastic.
 They come in many
shapes and sizes but
always have a long
handle which allows
you to cook
comfortably at the
stove or grill.

Slotted Spoons
Storage Area C

Slotted spoons are used to spoon or lift foods
from a liquid.
Pastry Brush
Stored in Extra Storage Area
Pastry brushes are
used to brush the
tops of baked goods
and can also be used
to brush on sauces
and marinades.
 It is wise to have one
for pastries and
another for marinades
and sauces.

Vegetable Brush
Storage Area C

Vegetable brushes are
used to clean fruits
and vegetables on the
outside.
Cutting Boards
Storage Area D (top shelf)
Cutting boards should
always be used when
cutting to protect
table and counter
tops.
 Always clean the
board between foods
or use another.

Oven Mitts
Storage Area D (on cabinet door)
Oven mitts are used
to protect your hands
when lifting hot pots
and pans from the
stove top or ovens.
 Never used oven
mitts or potholders
that are wet or damp.
You will get a steam
burn!

Colander
Storage Area D (bottom shelf front)

Colanders are used to
drain foods when
washed or to drain off
cooking liquid such as
with spaghetti or
noodles.
Pie Pan
Stored in Extra Storage Area

Pie pans are for baking pies.
Muffin Tin
Storage Area F (bottom shelf)

Muffin pans are for baking muffins, small cakes
and dinner rolls.
Baking Sheet
Storage Area F (bottom shelf)

Baking sheets are
used to bake cookies
and other baked
goods.
Funnels
Stored in Extra Storage Area

Funnels are used to
pour foods from one
container into another
which has a smaller
neck opening.
Saucepans
Storage Area D (top shelf)
Saucepans are used
to cook foods on the
stove top.
** Pots are also used to
cook foods at the
stove top but they are
larger and must have
two handles to be
carried with both
hands.

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Knives are used to cut
foods. (Stored in
Extra Storage Area)

Peelers are used to
remove the outside
covering of fruits and
vegetables. (Stored
in Storage Area E)

Electric mixers are
used to stir, blend,
beat and whip
mixtures. (Storage
Area B)

Rolling pins are used
to roll dough and can
also be used to crush
ingredients. (Storage
Area C)

Wooden spoons are
used to mix dough
and flour mixtures.
(Storage Area C)

Ladles are used to
serve liquids such as
soup, stews, gravy
and punch. (Storage
Area C)