Part 2 Equipment

1. Part 2 Equipment Page 462

2. Kitchen Tools • Have the right tool for the job • A few tools are essential • Most basics are relatively inexpensive

3. Measuring Tools • Standardized sizes • Accurate measure • Customary vs metric measure

4. Liquid measuring cup • Glass or plastic • Extra space at top for less spilling • Comes in 1 C, 2 C sizes

5. Dry Measuring Cups • Used to measure dry and solid ingredients • Basic set • 1 C, ½ C, 1/3 C and ¼ C • Metric set includes: • 250 mL, 125 mL, and 50 mL

6. Measuring Spoons • Measure small amounts of liquid and dry ingredients • Customary set includes: • 1 T, 1 t, ½ t and ¼ t • Metric set includes:25 mL, 15 mL, 5 mL, 2 mL, and 1 mL

7. Knives • Utility knife • All purpose to cut and slice many foods • Paring knife • Peel, cut and slice small fruits/veggies • Bread knife • (serrated – sawtooth) cuts bread and cakes easily

8. Boning knife • Strong tip and narrow, easy to separate bone from meat • Slicing knife • Used to slice meat and poultry • Chef knife • Used for cutting, slicing, chopping • See page 464 for pictures

9. Other Cutting Tools • Kitchen shears • Cutting dried fruit, parsley, chives or snipping chicken skin • Peeler • Used to remove a thin outer layer from veggies and fruits

10. Grater • Used to shred cheese, potatoes, and carrots • Grate citrus peel and nutmeg • Cutting board • Variety of sizes and colors • Protects counter while you are cutting

11. Mixing Equipment • Pastry blender • U shaped wires capped with handle • Cuts fat into flour for making pastry dough • Wire whisk • Flexible wires held together by a handle • Blends, stirs, beats • Beats egg whites

12. Sifter • Container with a blade • Forces dry ingredients through fine wire screen • Gets rid of lumps • Mixes ingredients thoroughly

13. Rotary beater • Blends, whips, beats • Quicker than spoon or whisk • Mixing spoon • Used to mix, beat, and stir Mixing bowls • Glass, plastic, or metal • All shapes and sizes

14. Cooking & Baking Tools Utility fork Long, strong tines Aids in lifting or carving Meat thermometer Measure internal temperatures Tongs Used to turn foods or transfer them

15. Rubber scraper • Flat, flexible blade • Used to scrape batter • Folds one ingredient into another • Pastry brush • Used to brush sauces or glazes on foods

16. Slotted spoon • Used to lift solid pieces of food from cooking liquid or sauce • Basting spoon • Large shallow spoon • Long handles • Bastes, stirs sauces

17. Ladle • Used to spoon soup or stew from cooking pan • Colander • Draining liquids from foods such as cooked pasta

18. Straight edge spatula • Long, flexible blade with straight, dull edge • Level off ingredients • Loosen baked goods • Frosts baked goods

19. Turner • Used for turning foods such as eggs and pancakes • Wire racks • Used as a place to cool foods

20. Saucepans Long handle Various sizes With covers Used on top of range Pots Two small handles Various sizes With covers Can be used in oven too Cookware

21. Skillets Also called frying pans More shallow Slanted sides Some covers Measured by diameter Used to brown/fry foods Wok Designed for stir frying Deeper than skillet Slanted sides, wider at top Bottom may be rounded or flat

22. Steamer basket • Steaming foods • Veggies • Inserted in a saucepan • Small holes allow steam to pass

23. Double boiler • Two – part saucepan for gently heating delicate foods • Boiling water in lower part heats food in upper part

24. Baking Pans • Metal or heat resistant glass • Cake pan, pie pan, muffin pan, loaf pan, baking sheet

25. Roasting pan • Shallow pan used for roasting meat/poultry • Rack on bottom to keep meat separate from juices

26. Heat resistant glass Casserole dishes, baking dishes, Plastic items labeled microwave safe Paper plates and towels labeled microwave safe Not suitable Metal Aluminum foil Pottery Brown bags Plastic container for take out Wooden containers Straw baskets Cookware for the Microwave