Equipment & Terms

Measuring & Equivalents Review Statements

 Brown sugar – pack it into the cup (like wet sand)  White sugar (like dry sand)  Flour – fluff, spoon into the cup & level with the straight edge metal spatula.

 To measure ¾ c. use ½ c. & ¼ c.

 To measure 1/8 c. use 2 T.

 3 t. in a T.(small t. is teaspoon which is smaller)  16 T in 1 c.

 16 cups in 1 gal.

IDENTIFY KITCHEN EQUIPMENT FUNCTION & USE

Wooden Spoon - spoon made of wood used to combine ingredients in food preparation.

Colander – Used for draining liquid from larger foods such as pasta Cutting Board – used to protect counters when using a knife. Should be plastic to prevent cross contamination.

Chefs or French knife – has a wide triangular blade used for chopping or dicing. Glass pan – reduce temperature 25 degrees.

Ladle – has a small bowl at the end of a long handle used for serving liquid foods.

Meat Thermometer – Used to measure the internal temperature of meat.

Oven thermometer- Used to measure the internal temperature of the oven.

Pancake turner, turner or spatula – Used to lift and turn flat foods such as hamburgers and pancakes Pastry Blender – used to cut fat into dry ingredients as in biscuits & pie crust.

Paring Knife - To peel or cut small food items.

Slotted Spoon - A large spoon with slots or holes to drain liquid from food that is being ladled.

Rubber Scraper – has a rubber end and is used to scrape food out from bowls, measuring cups, etc.

Straight edge, metal SPATULA – long flat spatula with a straight edge used for leveling or frosting cakes.

Strainer - wire mesh that separates liquids from food; usually has small fine holes.

Tongs – used to lift and grip hot bulky foods.

Vegetable Peeler – a tool used to take off the outer surface of vegetables and fruits. Wire whisk/whip – used for blending, mixing, stirring beating and whipping milk and eggs.

Dry Measuring Cups - Used to measure dry ingredients.

Liquid Measuring Cups - Used to measure liquid ingredients.

 Sheet Pan – baking sheets or trays are flat rectangular metal pans used for baking items in the oven primarily cookies and sheet cakes.  Cooling Rack – used to cool hot items cooked in the oven or stove top. Items are placed directly on the rack.  Broiling Pan – large 2 piece metal rectangular pan to use under the broiler. There are slots in the top piece for fat to drip through to the bottom pan that will catch the drippings.

 Dutch Oven – Large pot with a lid, (often cast iron) to cook large pieces of meat, stews or recipes that use moist heat methods and slow cooking, on the stove.

Terms

 Chop – to cut food into small pieces  Cream – to beat together until soft creamy & smooth (usually fat and sugar).

 Cut-in – to mix fat into flour with two knives or a pastry blender.

 Dice – to cut into very small cubes.

 Flour – to coat with a powdered substance.

 Fold-in – to gently cut through the mixture, scrape across the bottom and turn over near the surface.

 Grate – to rub food on sharp  projections to make small pieces.

 Knead – to work dough by pressing and folding until it becomes smooth & elastic.

 Mince – To cut food into smallest possible pieces.

 Peel – to remove the outer skin or rind.

 Saute` – to cook in a small amount of fat.

 Simmer – to cook just below the boiling point.

 Steam – to cook by the vapor produced when water is heated to the boiling point.

 Whip – to beat rapidly to incorporate air and increase the volume.