Kitchen Equipment

Kitchen Equipment

BAKEWARE Containers used to cook food in an oven.

Baking pans • Square • Rectangle • Round • Loaf Includes cake pans (straight sides), pie plates (slanted sides), loaf pans, muffin tins, and baking sheets

Baking sheets Jelly roll pans have sides; cookie sheets do not

Muffin Pan Used for baking muffins, rolls, and cupcakes. Available in six or twelve cups.

Pizza Pan A round metal baking sheet used to bake pizza.

Wire Cooling Rack Holds hot foods – such as cakes, breads, and cookies – while cooling to prevent sogginess

Pie Pan Shallow round pans with slanted sides. Used for pies, tarts, and quiches.

Springform Pan A cake pan having an upright rim that can be unclamped and detached from the bottom of the pan.

Custard Cups Small oven proof bowls used for baking custard. Can be used for organizing ingredients for cooking.

COOKWARE Containers used to cook food on the range.

DOUBLE BOILER Consists of two saucepans- a smaller one fitting into a larger one-and a cover. Boiling water in the bottom pan gently heats the food in the upper pan. Used for cooking food that scorch easily. (Chocolate, butter, milk, sauces)

Skillets (frying pans) Long-handled, low-sided pan. Used for frying.

Griddle Flat pan with short round edges. Used to cook pancakes and grill sandwiches.

Stock Pot A pot used for preparing soup stock and boiling pasta.

Wok A metal pan having a rounded bottom, used especially for frying and steaming in Asian cooking.

Dutch Oven • Dutch ovens are well suited for long, slow cooking, such as in making roasts, stews, and casseroles.

Sauce Pans Come in several sizes Used for making sauces, boiling pasta, and heating liquids.

MEASURING EQUIPMENT

Measuring spoons Used to measure small amounts of liquid or dry ingredients

Liquid measuring cup Used to measure liquids; has a pouring spout and extra space so that liquids can be carried without spilling

Dry Measuring Cups Dry measuring cups usually come in sets, with individual measures for 1/4, 1/3, 1/2 and 1 cup. Used for measuring dry ingredients.

COOKING TOOLS

Colander A bowl with holes, and feet. Used to drain foods like pasta or vegetables.

Garlic Press Crushes garlic cloves by forcing them through a small holes.

Ladle Used to dip liquid – such as soup – from pan to bowl or cup

Grater Grates or shreds food into tiny pieces, such as cheese, chocolate, and nutmeg.

Egg Separator Separates the egg yolk from the white.

Bent Edge Spatula Lifts and turns food such as pancakes and hamburgers

Pastry Brush Used to brush hot food with sauce or pastry with glaze.

Pastry Blender Wires attached to a handle, used for cutting butter or shortening into flour for pastry dough.

Peeler Removes the skin from fruits and vegetables

Pizza Cutter Round cutting blade on the end of a handle. Used for slicing pizza.

Cutting Board A wooden or plastic board where meats or vegetables can be cut; protects the counter top.

Mixing Bowls Used to mix ingredients. Can be glass, plastic, or stainless steel.

Rolling Pin A cylinder, sometimes with small handles at either end, used for rolling out and flattening dough, pastry, or other uncooked food

Rubber Spatula Also known as rubber scrapper. A broad, flat, flexible blade that is used to mix, spread, or lift material.

Sifter Adds air to flour and other dry ingredients while mixing them; removes lumps

Slotted Spoon Utensil that drains liquid from food

Tongs Lift and turn hot food without piercing it.

Wire Whisk Beats and blends eggs, liquids, and thin batters.

Wooden Spoon Spoon made of wood. Used to stir hot food. Does not retain heat.

QUIZ For each of the 10 pictures you are about to see, write the correct name of the tool or utensil on the paper provided. Spelling counts.

Kitchen Equipment