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. 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!