Kitchen Equipment and Utensils Final Exam Study Guide.

Kitchen Equipment and UtensilsFinal Exam Study Guide

Kitchen Equipment

Dry Measuring Cups

• Use: Measures dry ingredients • Ex) flour, sugar, etc.

Liquid Measuring Cup

• Use: Measures liquids • Ex) Oils, water, etc.

Bread knife

• Has a serrated or saw tooth blade

Colander

• Use: Strains foods. • Ex) pasta

Wooden Spoon

• Use: Used when stirring hot things

Pastry Brush

• Use: Greases pan/brushes dough • Ex) egg wash for a golden brown color on

pastries

Measuring Spoons

• Use: Measures liquids and dry ingredients Ex) sugar, salt, flour, vanilla etc.

Whisk

• Use: Beats eggs, mixes batter/food

Tongs

• Use: Picks up salad, turns chicken, hot dogs, etc.

Rubber Scraper

• Use: Mixes ingredients, folds in egg whites, scraps sides of bowls

Pastry Blender

• Use: Mixes and cuts fat into flour

Turner

• Use: Flips burgers, turns pancakes, eggs, etc.

Can Opener

• Use: Opens lids on cans safely.

Garlic Press

• Designed to crush garlic cloves.

Peeler

Use: Peels vegetables and fruits. Ex) carrots, potatoes, apples, etc.

Metal Spatula

• Use: Levels dry ingredients Ex) Flour. • Also used for icing/frosting baked goods.

Chef’s Knife

Used to slice, chop and dice. Has a large triangular blade.

Slotted Spoon

• Use: Spoon used for straining. Ex) pasta

Pot

• Use: Many functions including making pasta, soups, sauces, and stews.

Frying Pan

• Use: For foods that needs to be stirred, scrambled, or flipped over as it cooks in a small amount of butter, oil, or liquid.

Paring Knife

• Use: Small knife that is ideal for peeling. Ex) fruit, removing seeds, cutting small

garnishes

Blender

• Use: Basic pureeing, mixing and blending of foods

• Ex) smoothies, soups, processing hard foods

French Knife

• Use: All-purpose knife used to cut meats and vegetables

Grater

• Use: Shreds cheese and vegetables

Mixing Bowls

• Use: Mixing container

Flour Sifter

• Use: Combines dry ingredients and removes lumps to ensure a standard measure and uniform texture in baked goods.

• Ex) Flour, Cinnamon, Sugar

Apple Core

• Use: Removes core from apples and cuts them into uniform pieces

Cutting Board

• Use: Base of all cutting. Ex) Meats, Fruits, Vegetables.

• Also protects counter when cutting

Rolling Pin

• Use: Flattens and rolls out dough/pastry

Strainer

• Use: Strains smaller foods

Kitchen Shears

• Use: Snips string, dough and cuts vegetables and meats

Potato Masher

• Use: Crushes soft foods.

• Ex) Mashed potatoes or applesauce.

Griddle

• Use: Used for large quantities of foods like fried eggs, hamburgers, pancakes, and omelets that must be turned to cook on both sides.

Wok

• Use: High heat cooking

• Ex) For stir-frying.

Thermometer

• Use: Measures temperature of oven or refrigerator.

Meat Thermometer

• Use: Measures internal temperature of meat

Rotary Beater

• Use: Hand-held beater that mixes, beats, whips foods.

• Ex) beats eggs

Ladle

• Use: Moves liquids Ex) soups

Electric Mixer

• Use: Electrically mixes batters, dough and whips ingredients.

Oven Mitts

• Use: Protection against burn injury.

To Cream

• To soften solid fat, often by adding a second ingredient and working with a wooden spoon or an electric mixture until fat is incorporated.

Fold in

• To incorporate a delicate mixture into a thicker heavier mixture with a rubber scraper using a down, up and over motion

julienne

• To cut food into thin stick sized strips

Knead

• To work dough to blend ingredients to make it smooth and elastic

Boiling

• To cook food in liquid that has reached the highest temperature possible, air bubbles continuously rise, break the surface and escape as steam.

chop

• To cut food into small irregular pieces

Whip

• To beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy.

Saute

• This technique lets food cook quickly in small amounts of fat without burning.

Simmer

• To cook food in a liquid at temperatures just below boiling, air bubbles rise slowly and just barely break the surface.

Strain

• Done to remove liquid from cooked food

Cut in

• To mix solid fat and flour using a pastry blender

Mince

• To chop finely

dice

• To cut food into square pieces