Transcript Lab Equipment

Lab Equipment
• Today’s Warm-Up:
– In your notebooks write:
Lab Equipment
1. Baking sheet – multipurpose baking pan
2. Muffin tin – baking muffins, cornbread,
cupcakes.
Lab Equipment
3. Round cake pan – baking cakes, cornbread,
rolls.
4. Loaf pan – baking quick breads (banana bread,
muffins), meatloaf or yeast bread.
5. Square baking pan – brownies, cornbread; heating
various items.
6. Skillet/Frying pan – slanted sides make this pan
perfect for stir-frying and quick cooking techniques
where ingredients are moving around a lot in the pan.
7. Sauce pan – preparing a gravy/sauce; heating soup,
chili.
8. Sauté Pan - has straight sides and larger surface area,
ideal for searing meat, sautéing veggies, or reducing
a pan sauce.
9. Pie plate – baking pies, quiche.
10. Dry measuring cup – dry ingredients such as flour,
sugar, chocolate chips.
11. Liquid measuring cup – liquids such as water, milk, oil.
12. Measuring spoons – small amounts such as baking
powder/soda and herbs or seasons like salt and pepper.
13. Ladle – serving soup, chili, stews, punch.
14. Turner/spatula – turning pancakes, meat, eggs.
15. Wooden spoon – multipurpose tool for stirring, won’t
scratch pans.
16. Whisk – for beating eggs or stirring a sauce/gravy to
prevent lumps.
17. Rubber scraper – scraping the sides of a mixing
bowl, or perhaps frosting a cake.
18. Mixing bowl – combining/mixing various
items.
19. Stand mixer – mixing items at a higher speed
for better efficiency.
20. Sifter – used sifting flour to incorporate air
21. Pastry blender – used for “cutting in” butter or
shortening with flour when preparing a pastry
(pie crust).
22. Vegetable peeler – peeling outer skin from a
fruit or vegetable.
23. Grater – grating cheese, potatoes, carrots.
24. Colander – draining/straining liquids (draining
pasta or washing fresh fruit/vegetables).
25. Cutting board – chopping/cutting
26. Rolling pin – rolling dough for pastries.
27. Cooling rack – rack used to cool items to room
temperature before storing (muffins, cookies,
bread)
28. Pot holder/oven mitt – used for holding hot
items.
29. Metal Spatula/Frosting Spatula - used for
folding in coloring to frosting as well as
spreading it on the finished cake.
30. Tongs – used for turning food, grabbing, or
serving.
31. Sieve (siv) - used for straining solids from
liquids, for separating coarser from finer
particles, or for reducing soft solids to a pulp.
Cooking/Food Preparation terms
Bake – cook by direct heat in an oven.
Boil – cook until bubbles rise rapidly to the surface.
Chill – put in the refrigerator until cool.
Chop – cut into “rough” pieces with a knife.
Cream – combine butter, eggs, sugar by hand or an
electric mixer (most cookie recipes will begin with
creaming).
Cut in – combine flour with butter and/or shortening
until small crumbs remain.
Fold – stir in an “up and over” motion (common foods
folded in are blueberries, whipped cream, egg whites).
Knead – pressing, folding and turning dough as when
preparing bread or a pastry.
Melt – turn a solid into a liquid by heating.
Saute – cook in a small amount of oil usually over high
heat (garlic, onions).