Kitchen Utensils & Equipment Miss Povse
Kitchen Utensils & Equipment !Miss Povse!
Chef’s Knife ! The most used knife ! Multi-purpose knife! Used for peeling,
trimming, slicing, chopping and dicing. !
Whisk ! Used to blend
ingredients smooth! Incorporates air into
mixtures! A narrowed whisk is
often referred to as a whip. !
!
Serrated Knife ! Blade has “teeth”! Used to cut bread &
crust without crushing it. !
Can cut other hard foods or foods with a skin as well. !
Wooden Spoon ! Used for mixing,
stirring, scooping and serving. !
Perforated Spoon ! Used for straining
solids from liquids. ! Lifts drained, braised,
poached and seared foods. !
Ex. Lifting vegetables from soup to check for doneness. !
Pastry Cutter/Blender ! Used to mix fat (i.e.
butter or shortening) into flour. !
Paring Knife ! The 2nd most
frequently used knife.! Used to peeling &
trimming the skin off fruits & vegetables. !
Used for small or intricate work!
Similar to a chef’s knife but smaller. !
Basting/Pastry Brush ! Used to spread an oil,
glaze or egg wash on pastries and bread. !
In roasting meats, the brush is used to sop up juice or drippings from under the pan and spread them on the surface of meats to crisp the skin. !
Mesh Strainer/Skimmer ! Separates impurities
from liquids. ! Used to remove
cooked food or pasta from a hot liquid. !
Vegetable Brush ! Used to remove the
dirt off fruits, vegetables and potatoes. !
Pancake Turner/Flipper ! Used to flip or turn
over hot foods during preparation. !
Keeps user’s hands off hot surfaces. !
May also be used to serve foods. !
Rubber Spatula/Scrapper ! Used to remove
material from mixing bowls and pans. !
Can also be used to mix & blend. !
Some have a tip that can withstand high temperatures. !
Egg Beater ! Used to incorporate
air into egg mixtures to make the eggs light & fluffy. !
Palette Knife/Straight Edge Spatula !
Spreads a substance onto a flat surface (ex. Frosting a cake). !
Ideal for applying spreads onto sandwiches. !
Turns cooked or grilled foods.!
Crucible Tongs ! Used to pick up hot
foods such as meats or large vegetables. !
Chef’s Fork/Kitchen Fork ! Used to pick up hot
foods (i.e. meats) from a grill or a broiler.!
Holds large pieces of meat when cutting them. !
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Vegetable Peeler ! Used to peel the skin off
fruits, vegetables & potatoes. !
More efficient than a paring knife. !
Safer than a paring knife! Can be used to make
delicate garnishes such as carrot or chocolate curls. !
Steel (Knife Sharpener) ! Used to sharpen
knives by cutting away tiny amounts of the blade. !
Leaves a nice, straight edge on the knife’s blade. !
Corer ! Used to remove the
cores from an apple or pear. !
Can remove the eyes from potatoes or the stem and core from tomatoes. !
(Meat) Thermometer ! Used to read the
temperatures of foods (especially meats) in cooking. ! Helps make sure
foods are cooked to the minimum internal temperatures (No Foodborne Illnesses!) !
Measuring Spoons ! Used to measure
liquid or dry ingredients (smaller than 1/4 C.) !
Comes in 1/8 tsp 1/4 tsp, 1/2 tsp, and 1 tsp and 1 Tablespoon. !
Cast Iron Skillet ! Used for cookware
for its excellent heat retention. !
Has “seasoning” to create an extremely “non-stick” surface. !
Sheet Pans/Baking Pans ! All-purpose baking
pan. ! May be full, half or
quarter size. !
Saucepans (Pots)! Used for simmering &
boiling. !
Cutting Board ! Durable board used
to place material on to be cut !
Protects the countertop.!
Usually made of wood or plastic !
Hotel Pan ! Used to cook, store
and serve food in large quantities. !
Pie Pan ! Used to bake pies in.! Slanted sides! !
Dry Measuring Cups ! Used to measure dry
& solid ingredients (Ex. Flour, granulated sugar, butter & shortening). !
Comes in 1, 3/4, 1/3, 1/2 and 1/4C. !
Sifter ! Using to incorporate
air into dry ingredients & break up clumps. !
Box Grater ! Used to grate foods
into fine pieces. !
Colander/Sieve ! Used for draining
foods such as pasta and rice. !
Holes let the liquid drain through but retains the solids inside. !
Liquid Measuring Cup ! Used to measure
liquids (i.e. milk, water, oil, juice, broth, etc.) !
Measures 1/4C, 1/3C, 1/2C, 2/3C, 3/4C, 1C, 1 1/4C, 1 1/3C, 1 1/2C, 1 2/3C, 1 3/4C, and 2C. !
Loaf Pan ! Used to bake bread. ! It shapes bread while
it is rising during baking. !
Loaf shape is a convenient form to slice bread from. !
Mixing Bowls ! Used to mix
ingredients in. ! May be used to serve
food as well. !
Jelly Roll Pan ! Similar to a baking
(cookie sheet) but it has sides. !
Used to roast vegetables, bake cookies, coffee cakes, and jelly rolls. !
Sides prevent food from baking/falling off the sides. !
Cooling Rack ! Used to place freshly
baked items on so they will cool faster. !
Broiler Pan ! Used in the oven for
broiling. ! Broiling allows food,
such as meats, to be cooked at high temperatures with direct heat. !
Bottom pan collects the juices. !
Bundt Pan ! Cake pan used to
bake ring-shaped cakes in. !
Traditionally used to make German coffee cakes. !
Double Boiler ! Two fitted saucepans.
The larger saucepan is partially filled with water brought to a simmer or boil.!
The inner saucepan uses indirect heat to melt chocolate, wax, cheese custards & sauces. !
Muffin Tin (pan) ! Used to bake muffins
& cupcakes. ! Also used to bake
cinnamon rolls, egg dishes like mini quiche & individual servings of foods. !
Dutch Oven/Stock Pot ! Large metal cooking
pot used for long, slow cooking such as making roasts, stews and casseroles. !
Rolling Pin ! Used to shape and
flatten dough. !
Ladle ! Type of spoon used
to scoop up and serve soup or other liquids. !
Kitchen Shears ! Extremely strong
scissors which are designed specifically for use in the kitchen. !
Summary: ! There are a variety of
kitchen utensils & equipment used in food preparation. !
Each utensil has its own usage and purpose. !
Make sure to be able to identify each utensil & its use! !