In the Preparation of Food Before Cooking A. Measuring and Weighing utensils 1. Measuring cups a. Dry Ingredients – Utensils for measuring various amounts of dry or sticky ingredients accurately. They must be filled to the top and leveled off. B. Liquid Ingredients – utensil to accurately measure lulls volume of Ingredients. Often In both metric and American units. 2. Measuring quart – 3. Measuring spoon – utensils for measuring small amounts of both dry and liquid ingredients accurately. 4. Dietetic scales 5.
Thermometers – Useful device for determining cooking done-news, especially in meats. Can be metal and inserted and read while cooking or an instant-read type. Categories Include: candy, meat, oven and refrigerator for food storage. 6. Timers B. Cutlery and Aids in Chopping, Paring, Slicing, Pounding, etc. 1. Can opener device used to cut open metal cans using 2 blades and a rotating handle device. 2. Cleaver 3. Chopper – 4. Corer – 5. Cutting board – Protective tool for cutting. This way counter tops are not marred. It can be sanitized and stored In a dry place. 6. Food mill – .
Grater and shredder – A cutting tool used to shred or grate foods like potatoes, cabbage, cheese or if the surface is fine, to zest lemons or ginger 8. Grinder – 9. Ice pick- 10. Juicer – Device for easy extraction of Juice from citrus and other fruits and vegetables. 11 . Kitchen knife – All purpose large knife used to slice, mince, chop, cube and dice. 12. Kitchen sharpener – Device to ensure that all blades are sharp for easy cutting and few accidents due to dull knives. 13. Kitchen shears – Tool used to cut foods and materials used in the kitchen. 14. Meat saw – 15.
Meat tenderfeet – Hammer-like device used to pound thick portions of meat till they are thinner and more tender. 16. Mortar and pestle – 17. Paring knife – All purpose small knife used as an extension of the hand for small cuts, garnishes, paring or coring. 18. Peeler – Tool to remove the outer layer of fruits and vegetables. 19. Salad maker – 20. Utility plates, bowls, and trays (tins or enamel) C. Tools for Mixing, Blending, Straining, and Rolling 1 . Blender – Electric piece of cooking equipment used for fine chopping, grinding and liquefying ingredients. 2. Basting spoon – 3.
Colander – A bowl with holes to allow liquids to pass through. Used for separating beater – Tool used to speedily mix or whip ingredients. The fore-runner of the electric mixer. 5. Sifter – Small device used to move dry ingredients across a screen area to remove any lumps and mix and aerate them. 6. Ice cream maker – 7. Kitchen tool set – 8. Mixer, electric – Electric device that can vary the speed at which ingredients are mixed. Some models have specialized attachments for other tasks such as making pasta, grinding meat and freezing ice creams. 9. Mixing bowls (a set of 1, 2, 3, 4 sets) –
These basic kitchen utensils have varying sizes and can be in metal, plastic or glass/ ceramic. Used for mixing ingredients. 10. Pastry wire blender – Hand held utensil used to “cut” firm shortening or butter into small pieces while mixing with flour mixtures which is the first step in making most pastry. 11. Rolling pin – Tool used to flatten dough for rolls, pizza, cookies or crusts. 12. Rubber scraper or rubber spatula – Used for mixing, folding soft ingredients and to remove ingredients from a bowl or plate. 13. Slotted spoon – Used to stir foods that are in liquids and to separate the lid foods from the liquids when serving. 14.
Tea strainer – 15. Turner – Used to flip flapjacks or burgers or serve bars and cake. 16. Utility plates – II. Equipment for Surface of Top-of-Stove Cooking and for Baking A. Surface or top-of-stove cooking 1 . Bread toaster – 2. Casseroles with lid – Glass or ceramic baking container, often with a matching lid. 3. Coffee maker – 4. Covered skillet or chicken fryer – 5. Double broiler – Pan used to gently cook foods in an upper pan while it sits above another pan of hot to boiling water. 6. Dutch oven – 7. Egg poacher – 8. Frying pan – 9. Griddles – 10. Kitchen tongs – Utensil used to lift and hold foods while they are being cooked or served. 1. Pressure cooker – 12. Racks-assorted to fit saucepans – 13. Roaster pans with rack – 14. Saucepans – 15. Saucepans – 16. Steamer – 17. Turner – 18. Tea kettle – Vessel used to hold hot water for making and pouring tea. Can be of metals, ceramic or glass. 19. Waffle iron – B. Baking Utensils 1 . Baking pans – Baking pan traditionally used for breaking, but also useful for meatloaf, loaf cakes and banana bread. Can be metal, glass or ceramic. 2. Cake 3. Cookie sheets – Thin, flat metal pan with no or only shallow sides used to bake a rarity of foods. 4.
Custard cups – Small glass bowl handy in the kitchen for breaking an egg, holding small amounts of ingredients or for small mixing Jobs. 5. Casseroles 6. Jelly roll pans – Larger, flat baking pan with shallow sides used for making sheet cakes, bars and Jelly roll cakes. 7. Muffin or cupcake pans – Pan that is divided into many smaller sized compartments to hold foods so that they bake evenly and quickly; Often lined with paper liners. 8. Pie plate – Metal or glass or ceramic pan shaped slightly larger at the top than the bottom for easier removal off fruit filled pastry. 9. Roasting pans with racks – 10. Ring molds –
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