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Kitchen Smallwares
Identification of Kitchen Hand Tools and Uses/Functions
| Question | Answer |
|---|---|
| Cuts a thin layer from vegetables and fruits more efficiently than a paring knife. Have a swiveling blade that moves easily over contours of food. | Peeler |
| Hand tool with thin wire in a sphere or an oval shape. used to add air to mixtures. Sometimes called balloon _____. A narrower option is often referred as a whip. | Whisk |
| A large, perforated stainless steel or aluminum (plastic-domestic kitchen) bowl, with or without a base, that is used to strain or drain foods. | Colander |
| Usually made of nonreactive material such as stainless steel, glass, ceramic, or earthenware. May not be sturdy enough to use in a professional kitchen. | Mixing Bowls |
| This handy tool is used to cut pizzas and pastry. | Pastry Wheel / Cutter |
| Used to remove the center core of an apple or pear in one long round piece. Can also be used to remove eyes from potatoes or the stem and core from tomatoes. | Corer |
| Scoops out smooth balls from melons, cheese, and butter. One end may be larger than the other, | Mellon Baller or Parisienne Scoop |
| Has a broad flexible tip. It is sometimes called a scraper, and Is used to remove food from the inside of bowls and pans. Some have a tip that can withstand high temperatures | Rubber Spatula |
| Very useful for picking up hot items such as meats or large vegetables. The are also used for the sanitary serving of such items as cookies or ice cubes. | Tongs |
| Used to move small pieces of meat from a grill or a broiler and to hold larger pieces of meat when cutting them. | Kitchen Fork or Cook's Fork |
| Small stainless-steel or thermoplastic used to measure the volume or dry or liquid ingredients. Range from one-fourth to One cup . | Measuring Cup |
| Used to portion liquids, such as sauces and soups. Holds 1-16 ounces, depending on their size. Measurements on the handle. | Ladle |
| Straight or slightly flared sides and a single long handle. | Saucepan |
| High, sloped sides, which make it great for quip stir-frying. Once one ingredient cooks, you can push it up the sides, leaving hot center for another ingrident. | Wok |
| Has straight sides and two loop-style handles to ease lifting. | Saucepot |
| An all -purpose baking pan. Usually shallow, rectangular pans with sides that are generally no higher than one inch. They may be full, half, or quarter size. | Sheet Pan |
| Cuts away thin strips of the citrus fruit peels. Colored outer layer of the peel. | Zester |
| Small, round cups or molds are used to make baked goods or other small desserts. | Muffin Tin |
| These baking utensils have straight sides. They are available in a variety of sizes and shapes, including round, rectangular, square, and specialty (such as heart shaped). | Cake Pan |
| Cooks use this tool to measure small quantities of spices or liquids. The amounts may vary from 1/8 to 1 T. | Measuring Spoons |
| Comes in various sizes, measured in fluid ounces and milli-liters so they can be used to portion out liquids | Ladle |
| A cylinder that cooks use to flatten or shape pastry. | Rolling Pin |
| Used to brush egg wash, melted butter, glazes, and other liquids on items such as baked goods, raw pasta, or glazes on meats. | Pastry Brush |
| Used to cut string and butchers twine and to cut grapes into small clusters. May also be used to perform specific cuts with leafy vegetables or other small food items. | Kitchen Shears |
| Shaves hard cheeses, vegetables, potatoes, and other foods | Grater |
| A general-purpose kitchen knife with a 5-7-inch blade length. Designed for a comfortable, well-balanced grip, while allowing for full blade use. | Santoku |
| Not technically a knife, but is has sharp edges for peeling potatoes, carrots, and other vegetables | Vegetable Peeler |
| An all purpose knife used for chopping, slicing, and mincing all types of foods. Its blade is normally 8-14 inches long and tapers to a point at the tip. | Chef's (French) Knife |
Created by:
franchestertucker