KITCHEN EQUIPMENT

Dishes

•

Platter:

Large flat dish or plate, typically oval or circular in shape, used for serving food.

•

Dinner plates:

Large plate usually 10 inches in diameter used for the

main course

of a meal

Dishes

•

Lunch/salad plate

A plate about seven inches in diameter chiefly for individual servings of salad.

•

Bread and butter plate

A plate five to six inches in diameter for individual servings of bread and butter

Dishes

•

Saucer

A

shallow

dish, typically having a circular indentation in the center, on which a

cup

is placed.

•

Cup

Used for drinking hot or cold drinks

Dishes

•

Sherbet Dish

A round, shallow serving dish with a short stem used to serve sherbet or sorbet •

Soup Bowl

A dish that is

open

soup

round

and at the top for serving foods, usually

Dishes

•

Dessert Nappy

A round, shallow cooking or serving dish with a flat bottom and sloping sides.

•

Teapot

A pot with a

handle

,

spout

, and

lid

, in which tea is brewed and from which it is poured.

Dishes

•

Milk Glass

Glass for serving/drinking milk •

Juice Glass

Glass for serving/drinking juices

• •

Knife

Utensils

Dinner Fork and Dinner Dessert/Salad Fork

An instrument with two or more prongs used for lifting food to the mouth or holding it when cutting.

An item of cutlery, part of a table setting. Moderate sharpness only, designed to cut only

prepared

and

cooked

food.

•

A fork slightly smaller than a dinner fork. Designed for eating salads, pastries and other desserts

Utensils

•

Teaspoon

A small spoon used typically for adding sugar to and stirring hot drinks or for eating some soft foods.

•

Soup Spoon A large spoon with a round bowl, used for eating soup.

Utensils

•

Serving Spoon

A type of cutlery, especially as part of a place setting, it is used primarily for serving. Spoons are also used in food preparation to measure, mix, stir and toss ingredients.

Utensils

•

Paring Knife

A short knife used for detail work or cutting fruits and vegetables. Rigid blade 2-to-4 inches long.

•

Chef’s Knife

All-purpose knife used for

chopping

,

slicing

and tip.

mincing

. Its rigid 8 to- 14 inch long blade is wide at the heel and tapers to a point at the

Utensils

•

Bread Knife A long knife, typically with a serrated edge, for slicing bread.

•

Utility Knife

An all-purpose knife used for cutting fruits and vegetables and carving poultry. Its rigid 6-to-8 inch long blade is shaped like a chef’s knife but narrower.

Pots and Pans

•

Double Boiler a saucepan with a detachable upper compartment heated by boiling water in the lower one.

•

Steamer

A type of saucepan in which food can be steamed.

Pots and Pans

•

Kettle

A container with a spout, handle and lid, used for boiling water. •

Frying Pan (skillet)

Round or oval shallow pan with a long handle, used for

frying

or

sautéing

food.

Baking Pans:

•

Cake Pan

A mold is a container used in various techniques of food preparation to shape the finished dish. •

Pie Pan (pie plate)

A shallow metal or glass dish with sloping sides in which pies are baked.

•

Baking Pans

Muffin tins A mold in which muffins or cupcakes are baked.

•

Loaf Pan

A kitchen utensil in the form of a container in which

bread rising

is baked. Its function is to shape bread while it is during baking. The most common shape of the bread pan is the loaf, or narrow

rectangle

, enables

uniform

slicing.

•

Pots and Pans

Jelly roll pan Cookie sheet

A wide, flat pan similar to a cookie sheet but with deeper sides •

A flat metal tray on which cookies are

baked.

•

Pots and Pans

Broiler Pan

A two piece pan consisting of a slotted tray that fits on top of a drip pan •

Springform Pan

A baking pan with a

separate

bottom and a side wall held together with a clamp that is released to free the baked product.

Pots and Pans

•

Tube pan

A round cake pan with a hollow, cone-shaped center, used for baking ring-shaped cakes.

•

Pizza pan

A metal pan used for baking pizza. It's usually a

round

pizzas.

metal sheet with a raised rim, the height of which depends on the thickness of the

crust

, i.e. shallow for thin crust pizzas and higher for deep dish

•

Cooking Utensils

Pastry blender (pastry cutter)

A kitchen tool used to mix a hard (solid)

fat

into flour in order to make pastries. Made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed (known as "cutting in"). It is also used to break these fats (shortening, butter, lard) into

smaller

pieces.

•

Rubber spatula Flat utensil used for scraping or spreading.

Cooking Utensils

•

Metal spatula

A broad, flat, flexible blade used to spread and lift foods •

Slotted spoon A large spoon with slots or holes for draining liquid from food.

•

Cooking Utensils

Whisk

a cooking tool that is made of curved wire and that is used to

beat

or

stir

eggs, whipping cream, etc.) things (such as •

Ladle

Long handled, useful for portioning liquids such as stocks, sauces, and soups.

Cooking Utensils

•

Flipper

A cooking utensil having a flat flexible part and a long handle; used for turning or serving food •

Tongs An instrument with two movable arms that are joined at one end, used for picking up and holding things

Cooking Utensils

•

Garlic press

A handheld device for crushing cloves of garlic through a sieve like receptacle.

•

Salad Servers

Kitchen utensils used as tongs to serve salad.

Cooking Utensils

•

Baster

An instrument used to pour juices or melted fat over (meat) during cooking in order to keep it moist.

•

Skewers

A long pointed piece of metal or wood that is pushed through pieces of food to keep them together or hold them in place for cooking.

Cooking Utensils

•

Melon baller

A spoon like utensil with a sharp edge used especially for cutting ball-shaped pieces from the pulp of a fruit.

•

Rolling pin A cylinder rolled over pastry or dough to flatten or shape it.

Cooking Utensils

•

Wooden spoon

A spoon made from wood, used for mixing food when cooking.

•

Masher

A utensil for mashing food.

Cooking Utensils

•

Strainer/sieve

Used to aerate and remove impurities from dry ingredients and drain or puree cooked foods. •

Colander A perforated bowl, with or without a base or legs, used to strain foods.

Cooking Utensils

•

Peeler A device for removing the skin from fruit and vegetables.