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2.03 Equipment
Small Kitchen Equipment
| Term | Definition |
|---|---|
| Measuring spoons | Used to measure small amount of ingredients, usually less than 1/4 cup. |
| Dry Measuring Cups | Used to measure dry and solid ingredients |
| Liquid Measuring Cups | Usually made of clear glass or plastic; contains measurements for portions of a cup and fluid ounces |
| Sifter | A metal or plastic canister with a wire-screened bottom, used to remove lumps from and incorporating air into dry ingredients |
| Rubber Spatula | Used to remove solid ingredients from measuring cups. |
| Straight-edge spatula | Used to level dry or solid ingredients |
| Scale | Used to weigh dry ingredients, usually larger amounts |
| Thermometer | Used to take the internal temperature of foods |
| Bread knife | Serrated or saw-tooth blade. Used to slice breads and other soft foods. |
| Chef's knife (French knife) | Large, triangular blade. Used to slice, chop, and dice fruits & vegetables. |
| Paring knife | Smallest kitchen knife. Used to remove a thin peel from fruits and vegetables. |
| Slicing knife | Long, thin blade. Used to cut large cuts of meat or for slicing meat. |
| Straightening steel | Long steel rod. Used to straighten knife edges between sharpening. |
| Food chopper | Small hand-held to multi-bladed size. Used to chop foods, such as nuts, eggs, meat and some fruits and vegetables |
| grater/shredder | Two-or=four sided metal cutting tool with openings of different sizes. Used to grate/shred foods. |
| Kitchen shears | Scissors. Used to snip, trim, or cut fresh herbs, dried fruit, vegetables, meat and pastry. |
| Colander | Perforated bowl used to drain liquid 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; crush bread, cookies, or crackers into crumbs |
| Slotted spoon | Usually made from metal, plastic, or wood; used to remove solid food from and draining away liquids. |
| Pastry blender | Several pieces of curved metal attached to a handle. Used to blend flour and solid fat when making pastry |
| Wire whisk | Made of balloon-shaped wire loops that are held together by a handle. Used to stir, beat, and whip foods; incorporates air into foods. |
| Wooden spoons | Will not scratch pan surfaces; used to mix and stir ingredients |
| Baking Sheet | Metal, rectangular pan; has 4 1-inch deep sides, used to bake sheet cakes, pizza, chicken pieces and fish. |
| Cookie Sheet | Flat, metal rectangular pan with two or three open sides. Used to bake cookies, biscuits, and pizza |
| Cake pan | Usually made of aluminum in a range of sizes. Used to bake layer cakes and other baked goods. |
| Loaf pan | A deep, narrow, oblong pan that may be made of glass or aluminum; used to bakes loaves of bread, pound cake and meat loaf. |
| Muffin pan | Rectangular baking pan that comes in a variety of sizes with 6 or 12 round depressions; usually made of metal; used to bake muffins, cupcakes, and rolls |
| Pie Pan | Shallow, round baking dish with sloping sides; used to bake dessert and main-dish pies and quiche |
| Pizza pan | Large, round baking pan with a narrow rim around the edge; may be perforated for crisper crust; used to bake pizza |
| Double boiler | A small pan that fits into a larger pan with a lid; used to cook and melt foods that scorch easily, such as sauces and chocolate |
| Pots | Used to cook large amounts or sizes of foods in liquid on a range; has small handles on each side with a lid. |
| Saucepans | One long handle with a lid; used to cook foods in liquid on a range |
| Saute pan/skillet | Has wide bottom and low sides; used to brown and fry foods. |
| Wok | Used to quickly fry foods in a very small amount of fat |
| Cooling rack | Wire rack with legs; used to hold baked goods to allow air to circulate around foods so it cools quickly. |
| Ladle | Round cup attached to a long handle; used to lift and serve sauces, soups, stews and gravies |
| Pastry brush | Used to brush pastry and other foods with butter or sauces; or removing crumbs from cakes before frosting |
| Oven mitt/pot holder | Cloth pads in various sizes and shapes; used to protect hands while handling hot bakeware and cookware |
| Tongs | Used to turn meats and fried foods; griping and lifting bulky foods. |
Created by:
enance69