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Kitchen Equipment

TermDefinition
Measuring Spoons Usually made of metal or plastic; basic sets contain 1 tablespoon, 1 teaspoon, ½ teaspoon, and ¼ teaspoon.
Dry Measuring Cups Usually made of metal or plastic; basic sets contain 1 cup, ½ cup, 1/3 cup, and ¼ cup. Used to measure dry and solid ingredients. Hand or machine wash.
Liquid Measuring Cup Usually made of clear glass or plastic; contains measurements for portions of a cup and fluid ounces. Used to measure liquid ingredients.
Sifter A metal or plastic canister with a wire-screened bottom, available in various sizes with a blade or wheel inside. Used to remove lumps from and incorporate air into dry ingredients before measuring.
Rubber Scraper Used to remove solid ingredients from measuring cups, spread icings and frosting and remove batters from bowls
Baking Sheet A rectangular pan similar to a cookie sheet, but with four sides about 1 inch deep. Used for baking sheet cakes, pizza, chicken pieces, and fish.
Round Cake Pan Usually made of aluminum and come in a range of sizes, beginning with a 6-inch diameter. Used for baking layer cakes and other baked goods.
Scale Used to weigh large amounts of dry or solid ingredients. Wipe with a damp cloth.
Loaf Pan A deep, narrow, oblong pan that may be made of glass, glass-ceramic, or metal. Used for baking loaves of bread, pound cake, and meat loaf.
Muffin Pan A rectangular baking pan that come in a variety of sizes, such as with six to twelve round depressions, usually made of metal. Used to bake muffins, cupcakes, and rolls. Hand or machine wash
Pie Pan A shallow, round baking dish with sloping sides, usually made of glass or metal that comes in several sizes. Used to bake dessert and main-dish pies and quiches.
Double Boiler A small pan that fits into a larger pan with a lid; usually made of glass or metal. Used to cook, steam or melt foods that scorch easily, such as sauces, chocolate, custard, butter, etc.
Dutch Oven A heavy pot with a close-fitting lid;
Chef’s Knife A knife that has a large, triangular blade.
Paring Knife Smallest kitchen knife. Remove a thin peel from fruits and vegetables.
Slicing Knife Long, thin blade. Used to cut or slice large cuts of meat. Hand wash.
Sauce Pan Usually made of metal or heatproof glass; one long handle and a lid
Skillet It has wide bottoms and low sides; vary in size and often have lids. Used for browning and frying foods.
Pastry Brush Used to brush pastry and other foods with butter or sauces;
Tongs Used to turn meats and fried foods; gripping and lifting bulky foods.
Colander A large bowl with slits or holes in it that is used to drain liquids from foods.
Strainer Bowl made of wire mesh used to remove solid pieces from liquid foods.
Rolling Pin Heavy roller made of wood, marble, or metal. Used to flatten dough; crushes bread
Blender Used to chop, blend and liquefy foods.
Electric Mixer A small, hand-held electric appliance that is lighter and less expensive than a stand mixer, but less versatile.
Stand Mixer An electric mixer that leaves your hands free and is suited for heavy-duty mixing.
Pastry Blender Several pieces of curved metal attached to a handle. Used to blend flour and solid fat when making pastry; to blend butter and cheese mixtures.
Steamer Round cup attached to a long handle;
Whisk A mixing tool usually made of balloon-shaped wire loops that are held together by a handle. Used for stirring, beating, and whipping foods. Incorporates air and helps to prevent lumps from forming.
Microwave Available in a variety of sizes; may be built into a range hood or may be a counter top model. Used to cook foods quickly; defrosts foods; reheats foods.
Saute pans Uncovered skillets with narrow bottoms and sloping sides.
Pot large and deep cooking vessel that has two small handles. Used for boiling pasta, soups and foods that contain a lot of liquid
turner used for turning, lifting and flipping foods
Created by: kaleyburns
 

 



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