Kitchen Utensils & Equipment. Miss Povse

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1 Kitchen Utensils & Equipment Miss Povse

2 Chefʼs Knife The most used knife Multi-purpose knife Used for peeling, trimming, slicing, chopping and dicing.

3 Whisk Used to blend ingredients smooth Incorporates air into mixtures A narrowed whisk is often referred to as a whip.

4 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.

5 Wooden Spoon Used for mixing, stirring, scooping and serving.

6 Perforated Spoon Used for straining solids from liquids. Lifts drained, braised, poached and seared foods. Ex. Lifting vegetables from soup to check for doneness.

7 Pastry Cutter/Blender Used to mix fat (i.e. butter or shortening) into flour.

8 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 chefʼs knife but smaller.

9 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.

10 Mesh Strainer/Skimmer Separates impurities from liquids. Used to remove cooked food or pasta from a hot liquid.

11 Vegetable Brush Used to remove the dirt off fruits, vegetables and potatoes.

12 Pancake Turner/Flipper Used to flip or turn over hot foods during preparation. Keeps userʼs hands off hot surfaces. May also be used to serve foods.

13 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.

14 Egg Beater Used to incorporate air into egg mixtures to make the eggs light & fluffy.

15 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.

16 Crucible Tongs Used to pick up hot foods such as meats or large vegetables.

17 Chefʼs 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.

18 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.

19 Steel (Knife Sharpener) Used to sharpen knives by cutting away tiny amounts of the blade. Leaves a nice, straight edge on the knifeʼs blade.

20 Corer Used to remove the cores from an apple or pear. Can remove the eyes from potatoes or the stem and core from tomatoes.

21 (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!)

22 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.

23 Cast Iron Skillet Used for cookware for its excellent heat retention. Has seasoning to create an extremely non-stick surface.

24 Sheet Pans/Baking Pans All-purpose baking pan. May be full, half or quarter size.

25 Saucepans (Pots) Used for simmering & boiling.

26 Cutting Board Durable board used to place material on to be cut Protects the countertop. Usually made of wood or plastic

27 Hotel Pan Used to cook, store and serve food in large quantities.

28 Pie Pan Used to bake pies in. Slanted sides!

29 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.

30 Sifter Using to incorporate air into dry ingredients & break up clumps.

31 Box Grater Used to grate foods into fine pieces.

32 Colander/Sieve Used for draining foods such as pasta and rice. Holes let the liquid drain through but retains the solids inside.

33 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.

34 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.

35 Mixing Bowls Used to mix ingredients in. May be used to serve food as well.

36 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.

37 Cooling Rack Used to place freshly baked items on so they will cool faster.

38 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.

39 Bundt Pan Cake pan used to bake ring-shaped cakes in. Traditionally used to make German coffee cakes.

40 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.

41 Muffin Tin (pan) Used to bake muffins & cupcakes. Also used to bake cinnamon rolls, egg dishes like mini quiche & individual servings of foods.

42 Dutch Oven/Stock Pot Large metal cooking pot used for long, slow cooking such as making roasts, stews and casseroles.

43 Rolling Pin Used to shape and flatten dough.

44 Ladle Type of spoon used to scoop up and serve soup or other liquids.

45 Kitchen Shears Extremely strong scissors which are designed specifically for use in the kitchen.

46 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!

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