CULINARY TOOLS

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

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On your Culinary Tools Equipment Worksheet

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

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1 Pizza Wheel / Pizza Cutter 
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THE ANSWERS
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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.

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2 Vegetable Peeler
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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.

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3 Rolling Pin  
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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.

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4 Sifter
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4 Sifter

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

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5 RUBBER,PLASTIC, OR SILICONE SPATULA
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5 RUBBER,PLASTIC, OR SILICONE SPATULA

• 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.

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            6 Straight Spatula                                
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6 Straight 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.
  

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7 Offset Spatula
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7 Offset Spatulas

• An offset spatula, or turner, has a broad
  stainless steel blade that is bent to keep the
  users hands off the hot surfaces. It is used to
  lift and turn foods, such as pancakes and
  cookies, so they can cook on both sides.

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8 Eggbeater / Rotary Beater
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8 Eggbeater / Rotary Beater

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

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 9 Colander
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 9 Colander

• Metal or plastic bowl with 1/8 inch holes pressed
  through out it.
• Used for rinsing and draining foods.

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10 Ladles
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10 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.

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11 Masher
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11 Masher

• Has a long handle and has a grid and openings to
  it.
• Used to break up solid foods boiled fruits or
  vegetables.

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12 Large Spoons
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12 Large 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

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13 Pastry Brush
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13 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

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14 Pastry Bag Accessories

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14 Pastry Bag Accessories

• A coned shaped bag (vinyl, nylon or plastic
  coated cotton), about 2 feet long with a large
  and small opening
• Accessories star, cone, flat, curved, three hole
  and slanted tips, which range in size and
  diameter
• Used to pipe cream or mixtures, fill pasta or
  baked goods (eclairs), etc

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15 Tongs
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15 Tongs

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

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16 Whisks
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16 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.

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17 Chefs Fork / Kitchen Fork
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17 Chefs 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.

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18 Scooper
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18 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.

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 19 Cutting Surface / Board
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 19 Cutting Surface

• 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

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20 Juicer
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20 Juicer

• A beveled cone made of plastic, glass or wood.
• Used to break up food's fibres (citrus fruits
  lemon, orange, lime, etc.), thus releasing their
  juices

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21 Measuring Cups
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21 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).

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22 Teaspoons Tablespoons
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22 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

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23 Measuring Cups - Glass
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 23 Measuring Cups - Glass

• 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

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24 Meat Thermometer
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24 Meat Thermometer

• A short metal probe with a gauge, which is
  inserted into food and instantly indicates the
  food's internal temperature.
• 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.

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25 Portion Scale
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25 Portion Scale

• Is a type of spring scale used to determine the
  weight of an ingredient or portion of food. It
  can be reset to zero so you can measure
  individual ingredients.

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26 Balance Scale
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26 Balance Scale

• A Balance Scale is used to measure most baking
  ingredients. The ingredients being weighed are
  placed on one side while weights are placed on
  the other side. When the two sides are balanced,
  the ingredients weigh the same as the weights.

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27 Electronic Scale
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27 Electronic Scale

• An electronic, or digital, scale weighs an item
  when it is placed on its tray. The weight is
  displayed in numbers on a digital readout rather
  than by a needle. The readout is more accurate
  than a portion scale.

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28 Blender
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28 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.

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29 Microwave Oven
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29 Microwave Oven

• It uses invisible waves of energy called
  microwaves to heat, reheat, defrost, and cook
  foods.

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30 Electric Mixer
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30 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.

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31 Kitchen Shears
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31 Kitchen Shears

• Are used to tackle 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.

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32 Skimmer
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32 Skimmer

• Has a flat, perforated surface for removing food
  from stocks and soups. It is also used to skim
  impurities from the top of liquids.

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33 Meat Tenderizer
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33 Meat Tenderizer

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

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34 Garlic Press
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34 Garlic Press

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

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35 Whisk / Spring Beater
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35 Whisk / Spring Beater

• Has a spring end that beats foods. Has similar
  functions like the egg beater and whisk.

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36 Grater / Box or Tower Grater
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36 Grater / Box or Tower Grater

• The most common of grater is the four-sided.
  Each side has different sized holes that
  determine the size of the grated food pieces,
  from slices to shreds to crumbs.

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37 Microplane
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37 Microplane

• With razor-sharp edges and comfortable grips,
  grater creates flakes of hard cheese, chocolate
  and zest. Top salads and pastas with Parmesan
  Reggiano or add natural flavors to lemon crème
  brûlée or vinaigrette. Stainless steel plane
  grates fine, lacy wisps from even the hardest
  cheeses. Soft-touch handle eases fatigue. Blades
  made in the USA, assembled

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38 Spoon Rest
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38 Spoon Rest

• Used to rest a spoon, fork, whisk, pasta server,
  etc. in between use to help keep it clean. Do
  not use counter, sink, or outside of food
  containers, because they contain germs.

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39 Strainer or Sieve
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39 Strainer or Sieve

• 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.

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40 Sheet (Cookie) Pan / Tray
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40 Sheet (Cookie) Pan / Tray

• 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

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41 STOCK POT
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41 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.

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42 SAUCE PAN WITH LID
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42 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.

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43 Sauté Pan
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43 Sauté Pan

• There are two types of sauté pans a pan with
  straight sides and a pan with sloped sides. Both
  are used to sauté and fry foods. The slope-sided
  pan allows the chef to flip items without using a
  spatula.

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44 Wok
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44 Wok

• A wok is useful for fast stove top cooking. The
  woks height and sloped sides are well-suited for
  tossing ingredients, an essential step in
  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.

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45 Hotel Pans
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45 Hotel Pan

• The cooked foods in a steam table are held in
  hotel pans. Hotel pans are often used to store
  refrigerated food and hold casseroles during
  baking. They come in many different sizes.