CULINARY TOOLS

1
CULINARY TOOLS EQUIPMENT
2

• Look at each picture, then write your guess on
  your Culinary Tools Equipment Worksheet.

3
1 
4
2
5
3 
6
4
7
5
8
                                    6                             
9
7
10
8
11
 9
12
10
13
11
14
12
15
13
16
14

17
15
18
16
19
17
20
18
21
 19
22
20
23
21
24
22
25
23
26
24
27
25
28
26
29
27
30
28
31
29
32
30
33
31
34
32
35
33
36
34
37
35
38
36
39
37
40
38
41
39
42
40
43
41
44
42
45
43
46
44
47
45
48
46
49
47
50
48
51
49
52
50
53
On your Culinary Tools Equipment Worksheet

• Write the correct name and spelling of each item.
  
• Then write a brief function for each item.

54
THE ANSWERS
55
1 Pizza Cutter 
56
1 Pizza Cutter

• For cutting baked pizza into serving pieces. It
  can also be used to cut pies.

57
2 Vegetable Peeler
58
2 Vegetable Peeler

• Used to peel the skin off fruits and vegetables.
  It can also be used to make delicate garnishes,
  such as carrot curls and chocolate curls.

59
3 Rolling Pin  
60
3 Rolling Pin

• Is used to stretch and roll dough, such as pie
  crusts, cookies, and biscuits.
• Some have no handles. Some are made of marble

61
4 Sifter
62
4 Sifter

• Used to sift foods and eliminate lumps in foods
  such as flour, powdered sugar, and cocoa.

63
5 Rubber Spatula or Rubber Scraper
64
5 RUBBER SPATULA

• Used to scrape food from the inside of bowls and
  pans.
• It is also used to fold in whipped cream or egg
  whites.

65
6 Straight Edge Spatula                           
66
6 Straight Edge Spatula

• Used for leveling dry measuring cups and
  spreading icing on cakes.

67
7 Spatula
68
7 Spatula or Turner

• Used to lift and turn foods, such as pancakes and
  cookies, so they can cook on both sides.

69
8 Eggbeater / Rotary Beater
70
8 Eggbeater / Rotary Beater

• Used to beat foods to incorporate air in such
  foods as eggs, egg whites, whip cream etc.

71
 9 Colander
72
 9 Colander

• Used for rinsing and draining foods.

73
10 LADLE
74
10 Ladle

• For reaching to the bottom of deep pots and
  transferring liquids.

75
11 Masher
76
11 Masher

• Used to break up solid foods boiled fruits or
  vegetables.

77
12 Wooden Spoons
78
12 Wooden Spoons

• Wooden spoons of various sizes are used for
  stirring or turning foods.
• Wooden spoons do not conduct heat, and can be
  used in hot saucepans.

79
13 Pastry Brush
80
13 Pastry Brush

• Used to brush sauce onto food, glazes on
  desserts, greasing cake pans, etc.

81
14 Cooling Rack

82
14. Cooling Rack

• Allows baked products to cool without damaging
  the counter.

83
15 Tongs
84
15 Tongs

• Metal, wooden, or plastic pinching tools used to
  grab foods without using your hands or fingers.

85
16 Whisks
86
16 Whisks

• Used to hand beat, incorporate, whisk, blend, and
  stir.

87
17 Two tined fork
88
17 Two tined Fork

• Is used to lift and turn meat and other foods .
  It is also used to hold larger pieces of food
  when cutting them.

89
18 Scooper
90
18 Scooper

• Scoops are used to measure equal amounts of food.
  

91
 19 Cutting Board
92
 19 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

93
20 Juicer
94
20 Juicer

• Used to break up food's fibers (citrus fruits
  lemon, orange, lime, etc.), thus releasing their
  juices

95
21 Dry Measuring Cups
96
21 Dry Measuring Cups

• Used for measuring dry ingredients.
• Measuring cups come in ¼ c, 1/3 c, ½ c, and 1
  cups

97
22 Measuring Spoons
98
22 Measuring Spoons

• A set of individual plastic or metal utensils,
  ranging in increments of ¼ teaspoon, ½ teaspoon,
  1 teaspoon and 1tablespoon.
• Used to measure liquid or dry ingredients

99
23 Liquid Measuring Cup
100
 23 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
• The glass type are usually heat resistant and
  their markings don't rub off as easily as the
  plastic ones

101
24 Meat Thermometer
102
24 Meat Thermometer

• This tool is used to determine a food's (roast,
  bread, etc.) doneness by registering its internal
  temperature
• The most accurate way to determine if a food is
  cooked. Cooking foods to their proper
  temperature is essential to help prevent food
  borne illnesses.

103
25 Bread or loaf pan
104
25 Bread or loaf pan

• Used to bake bread and quick breads in.

105
26. Egg Separator
106
26 Egg Separator

• Used to separate the yolk from the egg white.

107
27 Muffin Pan
108
27 Muffin Pan

• To make muffins or cupcakes

109
28 Blender
110
28 Blender

• Used to liquefy foods quickly e.g., sauces,
  soups, etc.

111
29 Pie Server
112
29 Pie Server

• Used to cut and serve pieces of pie.

113
30 Electric Mixer
114
30 Electric Mixer

• Used to mix foods that require time and
  endurance whipping cream, whipping egg whites,
  mixing batter, etc.

115
31 Kitchen Shears
116
31 Kitchen Shears

• Used for a variety of cutting chores, such as
  snipping string, and butchers twine, trimming
  artichoke leaves, and dividing taffy.
• To be used only in the kitchen with foods, not
  for household use.

117
32 Slotted Spoon
118
32 Slotted Spoon

• Used to transfer solid food from liquid, and to
  skim impurities from the top of liquids.

119
33 Meat Tenderizer
120
33 Meat Tenderizer

• Each side of a meat tenderizer has
  different-sized tooth-like points that are made
  of aluminum, steel or wood. These points
  tenderize meat by breaking up and bruising the
  fibers.

121
34 Garlic Press
122
34 Garlic Press

• Used to mince garlic by pressing garlic cloves
  through the fine holes on the garlic press.

123
35 Melon Baller
124
35 Melon Baller

• Used to scoop out round pieces of melon.

125
36 Grater
126
36 Grater

• The grater has different sized holes that
  determine the size of the grated food pieces,
  from slices to shreds to crumbs.

127
37 Zester
128
37 Zester

• Creates flakes of hard cheese, chocolate and
  zest.

129
38 Spoon Rest
130
38 Spoon Rest

• Used to rest a spoon, fork, whisk, pasta server,
  etc. in between use to help keep it clean.

131
39 Strainer or Sieve
132
39 Strainer or Sieve

• Strainer can be used to drain pastas, vegetables,
  and stocks, or sift foods like powdered sugar,
  flour, chocolate etc.

133
40 Jelly Roll Pan
134
40 Jelly Roll Pan

• Specifically made for baking cookies, cakes, and
  jelly rolls.

135
41
136
41 STOCK POT

• A stockpot is used to cook large quantities of
  liquid on the range, such as stocks, or soups.

137
42 SAUCE PAN
138
42 SAUCE PAN

• Primarily used for heating and cooking food in
  liquid.
• Sauce pans come in many sizes in order to
  accommodate a variety of needs.

139
43 Sauté or Frying Pan, or Skillet
140
43 Sauté or Frying Pan, or Skillet

• Used to sauté and fry foods. The slope-sided pan
  allows the chef to flip items without using a
  spatula.

141
44 Wok
142
44 Wok

• A wok is for stir-frying.
• Once food has been cooked, it can be pushed to
  the side of the pan, leaving the hot center free
  for new ingredients to be cooked or heated.

143
45 Pie Pan
144
45 Pie Pan

• Used to bake pies.
• Sides are sloped in a pie pan, whereas the sides
  are straight in a cake pan.

145
46 Pastry Blender
146
46 Pastry Blender

• Used to cut flour into a fat, allowing small
  pieces of fat to be surrounded by flour. This
  makes pie crusts and pastries flaky.

147
47 Chefs knife
148
47 Chefs knife

• An all purpose knife.

149
48 Bread knife
150
48 Bread knife

• A knife with a serrated edge that allows for
  cutting foods with a hard surface and soft
  center, such as breads without tearing.

151
49. Double boiler
152
49. Double boiler

• To heat or melt delicate foods, such as butter,
  chocolate, and puddings.

153
50 Paring knife
154
50 Paring knife

• Another all purpose knife. Used for many small
  cutting tasks.