Transcript Kitchen Equipment and Utensils Final Exam Study Guide

Kitchen Equipment and Utensils
Final Exam Study Guide
Kitchen Equipment
Dry Measuring Cups
• Use: Measures dry ingredients
• Ex) flour, sugar, etc.
Liquid Measuring Cup
• Use: Measures liquids
• Ex) Oils, water, etc.
Bread knife
• Has a serrated or saw tooth blade
Colander
• Use: Strains foods.
• Ex) pasta
Wooden Spoon
• Use: Used when stirring hot things
Pastry Brush
• Use: Greases pan/brushes dough
• Ex) egg wash for a golden brown color on
pastries
Measuring Spoons
• Use: Measures liquids and dry ingredients
Ex) sugar, salt, flour, vanilla etc.
Whisk
• Use: Beats eggs, mixes batter/food
Tongs
• Use: Picks up salad, turns chicken, hot
dogs, etc.
Rubber Scraper
• Use: Mixes ingredients, folds in egg
whites, scraps sides of bowls
Pastry Blender
• Use: Mixes and cuts fat into flour
Turner
• Use: Flips burgers, turns pancakes, eggs,
etc.
Can Opener
• Use: Opens lids on cans safely.
Garlic Press
• Designed to crush
garlic cloves.
Peeler
Use: Peels vegetables and fruits.
Ex) carrots, potatoes, apples, etc.
Metal Spatula
• Use: Levels dry ingredients Ex) Flour.
• Also used for icing/frosting baked goods.
Chef’s Knife
Used to slice, chop and dice. Has
a large triangular blade.
Slotted Spoon
• Use: Spoon used for straining. Ex) pasta
Pot
• Use: Many functions
including making
pasta, soups, sauces,
and stews.
Frying Pan
• Use: For foods that needs to be stirred, scrambled, or
flipped over as it cooks in a small amount of butter, oil, or
liquid.
Paring Knife
• Use: Small knife that is ideal for peeling.
Ex) fruit, removing seeds, cutting small
garnishes
Blender
• Use: Basic pureeing,
mixing and blending
of foods
• Ex) smoothies, soups,
processing hard foods
French Knife
• Use: All-purpose knife used to cut meats
and vegetables
Grater
• Use: Shreds cheese and vegetables
Mixing Bowls
• Use: Mixing container
Flour Sifter
• Use: Combines dry ingredients and removes
lumps to ensure a standard measure and
uniform texture in baked goods.
• Ex) Flour, Cinnamon, Sugar
Apple Core
• Use: Removes core
from apples and cuts
them into uniform
pieces
Cutting Board
• Use: Base of all cutting. Ex) Meats, Fruits,
Vegetables.
• Also protects counter when cutting
Rolling Pin
• Use: Flattens and rolls out dough/pastry
Strainer
• Use: Strains smaller foods
Kitchen Shears
• Use: Snips string, dough and cuts
vegetables and meats
Potato Masher
• Use: Crushes soft
foods.
• Ex) Mashed potatoes
or applesauce.
Griddle
• Use: Used for large
quantities of foods
like fried eggs,
hamburgers,
pancakes, and
omelets that must be
turned to cook on
both sides.
Wok
• Use: High heat
cooking
• Ex) For stir-frying.
Thermometer
• Use: Measures temperature of oven or
refrigerator.
Meat Thermometer
• Use: Measures internal temperature of
meat
Rotary Beater
• Use: Hand-held beater that mixes, beats, whips
foods.
• Ex) beats eggs
Ladle
• Use: Moves liquids Ex) soups
Electric Mixer
• Use: Electrically
mixes batters,
dough and whips
ingredients.
Oven Mitts
• Use: Protection
against burn injury.
To Cream
• To soften solid fat,
often by adding a
second ingredient
and working with a
wooden spoon or
an electric mixture
until fat is
incorporated.
Fold in
• To incorporate a
delicate mixture
into a thicker
heavier mixture
with a rubber
scraper using a
down, up and over
motion
julienne
• To cut food into
thin stick sized
strips
Knead
• To work dough to
blend ingredients
to make it smooth
and elastic
Boiling
• To cook food in liquid
that has reached the
highest temperature
possible, air bubbles
continuously rise,
break the surface and
escape as steam.
chop
• To cut food into
small irregular
pieces
Whip
• To beat quickly
and vigorously to
incorporate air into
a mixture, making
it light and fluffy.
Saute
• This technique lets
food cook quickly
in small amounts of
fat without burning.
Simmer
• To cook food in a
liquid at
temperatures just
below boiling, air
bubbles rise slowly
and just barely
break the surface.
Strain
• Done to remove
liquid from cooked
food
Cut in
• To mix solid fat
and flour using a
pastry blender
Mince
• To chop finely
dice
• To cut food into
square pieces