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CULINARY TOOLS & EQUIPMENT Look at each picture, then write your guess on your Culinary Tools & Equipment Worksheet. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 On your Culinary Tools & Equipment Worksheet: • Write the correct name and spelling of each item. • Then write a brief function for each item. 1 Pizza Wheel / Pizza Cutter THE ANSWERS 1 Pizza Wheel / Pizza Cutter • For cutting baked pizza into serving pieces, no other tool slices more sharply and cleanly than a pizza cutter. It can also be used to cut pies. 2 Vegetable Peeler 2 Vegetable Peeler • Is commonly used to shave the skin off fruits and vegetables. It can also be used to make delicate garnishes, such as carrot curls and chocolate curls. 3 Rolling Pin 3 Rolling Pin • Is used to stretch and roll dough, such as pie crusts, cookies, and biscuits. Most are made of hardwood, but marble and others may be used. Rolling pins with grooves that add patterns or fancy designs to dough are also available. French rolling pins do not have handles. 4 Sifter 4 Sifter • Used to sift foods to incorporate air and eliminate lumps in foods such as flour, powdered sugar, and cocoa. 5 RUBBER SCRAPER 5 RUBBER SCRAPER • A rubber, plastic or silicone spatula have a broad, flexible tip on a long handle. It is used to scrape food from the inside of bowls and pans. It is also used to fold in whipped cream or egg whites. Avoid using it to scrape foods with high amounts of food coloring, such as: tomato paste, catsup, etc.; they stain easily. 6 Spatula 6 Spatula • A straight spatula or palette knife, has a long, flexible blade with a rounded end. It is useful for scraping bowls and spreading icing on cakes. 7 Colander 7 Colander • Metal or plastic bowl with 1/8 inch holes pressed through out it. • Used for rinsing and draining foods. 8 Ladles 8 Ladles • These can be made of wood, plastic or metal and come in many sizes ranging from 1 – 16 ounces. • A tool with a bowl with a long handle for reaching to the bottom of deep pots and transferring liquids. 9 Masher 9 Masher • Has a long handle and has a grid and openings to it. • Used to break up solid foods: boiled fruits or vegetables. 10 Wooden Spoons 10 Wooden Spoons • These can be made of wood, plastic or metal. • Large spoon: used for stirring or turning foods • Slotted spoon: flat with holes pressed through it; used for straining or skimming food particles or items from liquids 11 Pastry Brush 11 Pastry Brush • Made of wood or plastic, with real or artificial hair. • Used to brush sauce onto food, glazes on desserts, greasing cake pans, etc. • Select brushes made with natural hairs rather than synthetic fibers, since the synthetic ones don't absorb liquid as well as natural ones 12 Tongs 12 Tongs • Metal, wooden, or plastic pinching tools used to grab foods without using your hands or fingers. 13 Whisks 13 Whisks • Regular: A long utensil with a set of slim stainless steel, plastic, silicone, or wood wires that are gathered at one end and looped at the other. • Used to hand beat, incorporate, whisk, blend, and stir. • Balloon: Same as above, except shorter and wider • Used to incorporate air into creams, fillings, mixtures, etc. 14 Chef’s Fork / Kitchen Fork 14 Chef’s Fork / Kitchen Fork • Is used to lift and turn meat and other foods . It is also used to hold larger pieces of food when cutting them. 15 Scooper 15 Scooper • Scoops are used to measure equal amounts of food. They have a lever to mechanically release food and are numbered according to size. The number indicates how many level scoops it takes to fill a quart. The higher the number, the smaller the amount of food the scoop holds. 16 Board 16 Cutting Board • A hard surface on which you place foods to be cut. • These are made of plastic, wood and even glass, and are available in a variety of sizes • Plastic ones are easy to maintain, since these won't splinter or shatter, unlike the wooden or glass types 17 Dry Measuring Cups 17 Dry Measuring Cups •The standard set comes with 1/4, 1/3, 1/2 and 1 cup increments. Made of stainless steel, metal or plastic. Most sets can be nested/stacked inside each other for easy storage. •Used for measuring dry ingredients (flour, sugar, etc.) •Scoop up or spoon ingredient, and then run a straight knife or spatula across rim to level off excess ingredient (leveling). 18 Teaspoons & Tablespoons 18 Teaspoons & Tablespoons • A set of individual plastic or metal utensils, ranging in increments of: 1/8, 1/4, 1/2, 1 teaspoon and 1, 1-1/2 tablespoons. • Used to measure liquid or dry ingredients • These are more accurate than cutlery teaspoons and tablespoons, since cutlery spoons vary from one manufacturer to an other • Wash and dry well to prevent plastic ones from discoloring and metal ones from rusting 19 Liquid Measuring Cup 19 Liquid Measuring Cup • These come in 1, 2, 4 and 8 cup capacities. Also available in plastic. • Used for measuring liquid ingredients (milk, water, etc.) • Place on a leveled surface and check at eye level for accurate measuring • It's a good investment to have the 1 and 4 cup measuring cups • The glass type are usually heat resistant and their markings don't rub off as easily as the plastic ones 20 Blender 20 Blender • A tall and narrow container with small detachable blades. • Used to liquify foods quickly: e.g., sauces, soups, etc. • Not recommended for mashing starch items: e.g., cooked potatoes, carrots, etc. 21 Microwave Oven 21 Microwave Oven • It uses invisible waves of energy called microwaves to heat, reheat, defrost, and cook foods. 22 Electric Mixer 22 Electric Mixer • A small appliance that ranges in size, speed settings and comes freestanding or mounted on a base. • Used to mix foods that require time and endurance: whipping cream, whipping egg whites, mixing batter, etc. 23 Kitchen Shears 23 Kitchen Shears • Are used to tackle a variety of cutting chores, such as snipping string,, and butcher’s twine, trimming artichoke leaves, and dividing taffy. To be used only in the kitchen with foods, not for household use. 24 Grater 24 Grater • The most common of grater is the foursided. Each side has different sized holes that determine the size of the grated food pieces, from slices to shreds to crumbs. 25 Strainer 25 Strainer • Comes in a variety of sizes. Has a cup shaped body made of perforated mesh. The holes range from extra fine to coarse. Strainer can be used to drain pastas, vegetables, and stocks, or sift foods like powdered sugar, flour, chocolate etc. 26 Cookie Sheet 26 Cookie Sheet • These range in size (half and full sheet pans) and are usually made of metal or a combination of metals, and have only one edge to them, or all four as a jelly roll pan: available with or without a nonstick coating. • Specifically made for baking cookies and similar items • Designed to allow heat to circulate freely around baked goods 27 STOCK POT 27 STOCK POT • Has straight sides and is taller than it is wide. A stockpot is used to cook large quantities of liquid on the range, such as stocks, or soups. Some stockpots have a spigot at the side near the bottom, so liquid can be drained off without lifting the pot. 28 SAUCE PAN WITH LID 28 SAUCE PAN WITH LID • Has a long handle and straight sides. Primarily used for heating and cooking food in liquid, sauce pans come in many sizes in order to accommodate a variety of needs. 29 Sauté Pan/Skillet 30 Turner 30 Turner • Used to flip and turn foods such as pancakes and hamburgers.