Transcript Kitchen Equipment

Kitchen Equipment
What they are and how we use them
Liquid measuring cup
Measures Liquids
Only
 Extra space at the top
prevents spills
 Has spout for easy
pouring.
 Comes in many sizes

Dry measuring Cup
¼, 1/3, ½, and
1 cup.


Used to measure
solids and dry
ingredients.

Filled to the top,
then leveled.
Measuring Spoons
¼
t, ½ t, 1t, and 1 T
 Used
to measure
small amounts of dry,
liquid, or solid
ingredients.
Paring Knife

Short blade.

Used to cut fruit,
vegetables, and to
remove seeds.
Bread Knife

Cutting bread and
angel food cake.

Serrated edge is
used to help cut
without crushing.
Chef/ French Knife
Used to slice, chop
and dice food on a
cutting board.
 Most Versatile

Vegetable Peeler

Thinly remove skin
from fruits and
vegetables.

Double edged
floating blade
swivels.
Grater

Shreds and
Grates food
Example:
-Cheese
-Carrots
-Gingerroot
Egg Slicer

Used for cutting
hard boiled eggs
into thin even
slices.
Colander
 Draining
cooked
pasta.
 Rinsing
fruits and
vegetables.
Strainer

Strain liquid from
food and to remove
seeds from juices.
Juicer


Extracting juice from
oranges, lemons, etc.
Strains as it juices.
Wooden Spoons

Used for mixing ingredients,
and stirring foods.

Comes in many different
sizes.
Turner

Used to lift, turn, and flip
foods such as hamburgers
and pancakes.
Two Tine Fork

Used to lift and
turn meats.

Helpful in carving
and serving.
Saucepan

A deep pan with a handle
used for stewing or boiling.

Used on top of a range to
heat.
Pie Pan

Holding and shaping the
dough.

Holds pie filling in.

Made of heat
conducting material
such as glass or
ceramic.
Jelly Roll Pan

(11x17)
A wide flat pan
similar to a cookie
sheet but with
deeper sides.
Dutch Oven

A large thick walled
cooking pot with a
tight fitting lid.

Used for soups or
roasts.
Vegetable Brush
 Removes
fruits and
vegetables of any
dirt or potentially
harmful residues.
Angel Food Cake Pan or
10 Inch Tube Pan

Ring shaped tin for baking
cakes.

Most often used to prepare
sponge cake and angel food
cake.
Funnel

Used to transfer a liquid
from a large container to a
smaller container.

Large hole at the top and
small hole at the bottom.
Pastry Brush
 Used
to spread oil,
butter, or glaze over
a food.
 Made
of plastic
fibers similar to a
paint brush.
Sifter

Remove any lumps from
flour by pressing it through a
mesh bottom.

Incorporates air into the
flour as it sifts to make it
fluffier and more eventextured, which makes
measuring the flour more
accurate.
Melon Baller

Comes in many sizes and
shapes.

Tool designed to scoop
melon out in small,
perfectly shaped balls.
Muffin Tin

A mold in which muffins
or cupcakes are baked.

Come in 6 or 12 cupshaped depressions.
Baster

Keeps turkey moist
and full of flavor by
redistributing juices

Also used to
remove fat from
soups and meat.
Ladle

Deep spoon with a long
handle usually used for
serving soup and sauces.
Pastry Blender

Used for cutting shortening or butter into dry
pastry ingredients.
Double Boiler

Two nested pans, designed to allow slow,
even cooking or heating of food in the
upper pan by the action of water boiling in
the lower.
Skillet

Flat-bottomed pan.

Used for frying, searing, and
browning foods.
Tongs

Used to lift food out of hot
liquid and to turn food
such as bacon.

Tongs do not pierce food
like a fork does.
Leveler or Straight-edge Spatula
Level ingredients
 Icing cakes

Rolling Pin

Used to flatten dough to the
required thinness by pressing
and rolling.
Rubber Scraper
 Scrape
out excess
food from pan, bowls,
measuring cups, etc.
Kitchen Shears

Used to trim pastries, meat,
fish, and dried fruit.

Used to open food product
containers.
Wire Whisk

Used to blend, stir, and beat
egg whites.

Useful in preparing sauces
and gravies.
9”x13” Pan

(9x13)
Deep pan is ideal for baking
cakes and brownies.
Spring Form Pan

Has an upright side rim
that can be removed
from the base.

Spring makes for easy
removal from cakes.

Commonly used for
cheesecakes
Bundt Cake Pan

Shaping it into a distinctive
ridged ring.

Used to make cakes.
Casserole Dish

Bakeware designed for use
in making casseroles.

Can keep hot foods hot
and cold foods cold.
Griddle

Flat metal plate which
food is baked or fried
on.

Good for pancakes and
grilled cheese.
Egg Separator
Allows the white of
the egg to run out of
the bottom through
the side slits, while
the center holds onto
the yolk.
Mixing Bowls

Come in all shapes and
sizes and materials

Are used to combine or
separate ingredients.
Slotted Spoon
Used to drain
and serve foods at
the same time
Apple Corer
Used to take out
the core of an apple
and to cut it into
wedges
Custard Cup
Crack eggs into
this cup to check for
shells, double yolks, or blood
Use this cup to measure
small amounts of food
Pasta Server
Grasping utensil used for pasta