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! !.