Lab Equipment

1. Lab Equipment • Today’s Warm-Up: • In your notebooks write:

2. Lab Equipment Baking sheet – multipurpose baking pan Muffin tin – baking muffins, cornbread, cupcakes.

3. Lab Equipment 3. Round cake pan – baking cakes, cornbread, rolls. 4. Loaf pan – baking quick breads (banana bread, muffins), meatloaf or yeast bread.

4. 5. Square baking pan – brownies, cornbread; heating various items. • Skillet/Frying pan – slanted sides make this pan perfect for stir-frying and quick cooking techniques where ingredients are movingaround a lot in the pan.  • Sauce pan– preparing a gravy/sauce; heating soup, chili. • Sauté Pan -  has straight sides and larger surface area, ideal for searing meat, sautéing veggies, or reducing a pan sauce.

5. Pie plate – baking pies, quiche. • Dry measuring cup – dry ingredients such as flour, sugar, chocolate chips. • Liquid measuring cup – liquids such as water, milk, oil. • Measuring spoons – small amounts such as baking powder/soda and herbs or seasons like salt and pepper.

6. Ladle – serving soup, chili, stews, punch. • Turner/spatula – turning pancakes, meat, eggs. • Wooden spoon – multipurpose tool for stirring, won’t scratch pans. 16. Whisk – for beating eggs or stirring a sauce/gravy to prevent lumps.

7. 17. Rubber scraper – scraping the sides of a mixing bowl, or perhaps frosting a cake. 18. Mixing bowl – combining/mixing various items. • Stand mixer – mixing items at a higher speed for better efficiency. • Sifter – used sifting flour to incorporate air

8. 21. Pastry blender – used for “cutting in” butter or shortening with flour when preparing a pastry (pie crust). 22. Vegetable peeler – peeling outer skin from a fruit or vegetable. 23. Grater – grating cheese, potatoes, carrots. 24. Colander – draining/straining liquids (draining pasta or washing fresh fruit/vegetables).

9. 25. Cutting board – chopping/cutting 26. Rolling pin – rolling dough for pastries. 27. Cooling rack– rack used to cool items to room temperature before storing (muffins, cookies, bread) 28. Pot holder/oven mitt – used for holding hot items.

10. 29. Metal Spatula/Frosting Spatula - used for folding in coloring to frosting as well as spreading it on the finished cake. 30. Tongs – used for turning food, grabbing, or serving. 31. Sieve (siv) - used for straining solids from liquids, for separating coarser from finer particles, or for reducing soft solids to a pulp.

11. Cooking/Food Preparation terms Bake – cook by direct heat in an oven. Boil – cook until bubbles rise rapidly to the surface. Chill – put in the refrigerator until cool. Chop – cut into “rough” pieces with a knife. Cream – combine butter, eggs, sugar by hand or an electric mixer (most cookie recipes will begin with creaming).

12. Cut in – combine flour with butter and/or shortening until small crumbs remain. Fold – stir in an “up and over” motion (common foods folded in are blueberries, whipped cream, egg whites). Knead – pressing, folding and turning dough as when preparing bread or a pastry. Melt – turn a solid into a liquid by heating. Saute – cook in a small amount of oil usually over high heat (garlic, onions).