Kitchen Utensils

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Kitchen Utensils
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Small Equipment

• Measuring tools
• Liquid measuring cups - water, oil
• Dry measuring cups - flour, sugar, shortening
• Measuring spoons

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Small Equipment cont.

• Mixing tools
• Wooden spoons
• Slotted spoons
• Rotary beater
• Whisk incorporate air into food

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Small Equipment cont.

• Baking tools
• Sifter - blend dry ingredients
• Pastry blender - blend shortening with flour cut
  in
• Pastry brush - brush butter or sauce on food
• Rolling pin
• Pastry cloth
• Spatula - straight-edge, bent-edge, rubber
  spatula

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Small Equipment cont.

• Thermometers
• Oven-safe thermometers
• Instead-read meat
• Candy
• Deep-fat
• Refrigerator-freezer

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Small Equipment cont.

• Cutting tools
• Kitchen shears
• Poultry shears
• Peeler
• Shredder grater
• Microplane
• Cutting boards

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Small Equipment cont.

• Cutting tools cont.
• Knives
• Smooth or serrated (saw tooth) blades
• Tang prong of the blade that attaches to the
  handle, at least 2/3 into the handle
• French, slicing, utility, and paring knives

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Small Equipment cont.

• Baster
• Colander
• Strainer
• Can opener

• Tongs
• Kitchen fork
• Ladels

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Small Equipment cont.

• Mellon baller
• Potato masher
• Custard cups
• Ice cream scoop

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Cookware Bakeware Materials

• Metal materials
• Cast-iron - distributes and hold heat well, heavy
  
• Aluminum - conduct heat rapidly, lightweight
• Pitting marking with tiny indentations
• Copper - good heat conductor, copper reacts with
  food forming poisonous compounds
• Stainless steel - does not distribute heat
  evenly, strong durable, no stains

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Cookware Bakeware Materials cont.

• Glass and ceramic materials
• Glass - allows you to see, does not react with
  flavors or colors
• Glass-ceramic - allows you to take from freezer
  to oven, hot spots
• Porcelain enamel glasslike material, fused to a
  base metal
• Ceramic - nonmetallic minerals, earthenware,
  terra-cotta

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Cookware Bakeware Materials cont.

• Plastic materials
• Dishwasher safe, stain resistant,
  break-resistant, easy to clean
• Nonstick finishes prevent foods from sticking to
  utensils
• Microwavable materials
• Microwaves can pass through ceramic, plastic,
  glass, wood, and paper
• Metal reflects microwaves
• Do not put metal in microwave can cause arching

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Cookware Bakeware Materials cont.

• Cooking utensils
• Saucepan one handle
• Pot two handles, larger
• Double boiler small pan that fits into a larger
  pan - water in the bottom

• Pressure saucepan cook food more quickly than
  conventional saucepan
• Skillet - wide bottom, low sides
• Griddle - skillet without sides

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Cookware Bakeware Materials cont.

• Baking utensils
• Dull and dark surface absorbs heat
• Shinny or bright reflect heat
• Insulated bake ware - 2 sheets of metal with air
  in the middle

• Angel food cake pan
• Bunt pan
• Spring form pan round with removable bottom,
  sides hook together with latch or spring

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Cookware Bakeware Materials cont.

• Cookie sheet - flat with no edge
• Jelly roll - large with only 1 lip
• Casseroles baking dish with sides - glass,
  glass-ceramic, or earthenware
• Soufflé - steep sides

• Pizza pan
• Muffin pan
• Loaf pan (bread pan)
• Cake pan 9x13 or 8x8

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Cookware Bakeware Materials cont.

• Round cake pan
• Pie plate

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Cookware Bakeware Materials cont.

• Microwave cookware
• Round shape will cook food evenly
• Containers should match the food
• Use and care of cooking and baking utensils
• Check temperatures
• Read manuals