Transcript Kitchen Equipment PowerPoint

BAKEWARE
Containers used to cook food
in an oven.
Baking pans
1.Square
2.Rectangle
3.Round
4.Loaf
Includes cake pans (straight sides), pie plates (slanted
sides), loaf pans, muffin tins, and baking sheets
Baking sheets
Jelly roll pans have sides; cookie sheets do not
Muffin Pan
Used for baking muffins, rolls, and
cupcakes. Available in six or twelve cups.
Pizza Pan
A round metal baking sheet used to
bake pizza.
Wire Cooling Rack
Holds hot foods – such as cakes, breads, and
cookies – while cooling to prevent sogginess
Pie Pan
Shallow round pans with slanted sides.
Used for pies, tarts, and quiches.
Springform Pan
A cake pan having an upright rim that can be unclamped and
detached from the bottom of the pan.
Custard Cups
Small oven proof bowls used for baking custard. Can
be used for organizing ingredients for cooking.
COOKWARE
Containers used to cook food on
the range.
DOUBLE BOILER
Consists of two saucepans- a smaller one fitting into a larger oneand a cover. Boiling water in the bottom pan gently heats the
food in the upper pan. Used for cooking food that scorch easily.
(Chocolate, butter, milk, sauces)
Skillets (frying pans)
Long-handled, low-sided pan.
Used for frying.
Griddle
Flat pan with short round edges. Used to cook
pancakes and grill sandwiches.
Stock Pot
A pot used for preparing soup stock and
boiling pasta.
Wok
A metal pan having a rounded bottom, used especially for
frying and steaming in Asian cooking.
Dutch Oven
•Dutch ovens are well
suited for long, slow
cooking, such as in
making roasts, stews,
and casseroles.
Sauce Pans
•Come in several sizes
•Used for making sauces,
boiling pasta, and
heating liquids.
MEASURING
EQUIPMENT
Measuring spoons
Used to measure small amounts of
liquid or dry ingredients
Liquid measuring cup
Used to measure liquids; has a pouring
spout and extra space so that liquids can
be carried without spilling
Dry Measuring Cups
Dry measuring cups usually come in sets, with individual
measures for 1/4, 1/3, 1/2 and 1 cup. Used for measuring dry
ingredients.
COOKING
TOOLS
Colander
A bowl with holes, and feet. Used to
drain foods like pasta or vegetables.
Garlic Press
Crushes garlic cloves by forcing them through a
small holes.
Ladle
Used to dip liquid – such as soup
– from pan to bowl or cup
Grater
Grates or shreds food into tiny pieces, such
as cheese, chocolate, and nutmeg.
Egg Separator
Separates the egg yolk from the white.
Bent Edge Spatula
Lifts and turns food such as pancakes
and hamburgers
Pastry Brush
Used to brush hot food with sauce or
pastry with glaze.
Pastry Blender
Wires attached to a handle, used for cutting
butter or shortening into flour for pastry
dough.
Peeler
Removes the skin from fruits and
vegetables
Pizza Cutter
Round cutting blade on the end of a handle. Used for
slicing pizza.
Cutting Board
A wooden or plastic board where meats or
vegetables can be cut; protects the counter
top.
Mixing Bowls
Used to mix ingredients. Can be
glass, plastic, or stainless steel.
Rolling Pin
A cylinder, sometimes with small handles at either end,
used for rolling out and flattening dough, pastry, or
other uncooked food
Rubber Spatula
Also known as rubber scrapper. A broad, flat, flexible blade
that is used to mix, spread, or lift material.
Sifter
Adds air to flour and other dry ingredients while mixing
them; removes lumps
Slotted Spoon
Utensil that drains liquid from food
Tongs
Lift and turn hot food without piercing it.
Wire Whisk
Beats and blends eggs, liquids, and thin batters.
Wooden Spoon
Spoon made of wood. Used to stir hot food.
Does not retain heat.
QUIZ
•For each of the 10 pictures you are about to
see, write the correct name of the tool or
utensil on the paper provided. Spelling
counts.
#1
#2
#3
#4
#5
#6
#7
#8
#9
#10
The End!
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