kitchen utensils & equipment - springfield public schools · basting/pastry brush used to...

Kitchen Utensils & EquipmentMiss Povse

Chefʼs Knife The most used knife Multi-purpose knife Used for peeling,

trimming, slicing,chopping and dicing.

Whisk Used to blend

ingredients smooth Incorporates air into

mixtures A narrowed whisk is

often referred to as awhip.

Serrated Knife Blade has “teeth” Used to cut bread &

crust without crushingit.

Can cut other hardfoods or foods with askin as well.

Wooden Spoon Used for mixing,

stirring, scooping andserving.

Perforated Spoon Used for straining

solids from liquids. Lifts drained, braised,

poached and searedfoods.

Ex. Lifting vegetablesfrom soup to checkfor doneness.

Pastry Cutter/Blender Used to mix fat (i.e.

butter or shortening)into flour.

Paring Knife The 2nd most

frequently used knife. Used to peeling &

trimming the skin offfruits & vegetables.

Used for small orintricate work

Similar to a chefʼsknife but smaller.

Basting/Pastry Brush Used to spread an oil,

glaze or egg wash onpastries and bread.

In roasting meats, thebrush is used to sop upjuice or drippings fromunder the pan andspread them on thesurface of meats to crispthe skin.

Mesh Strainer/Skimmer Separates impurities

from liquids. Used to remove

cooked food or pastafrom a hot liquid.

Vegetable Brush Used to remove the

dirt off fruits,vegetables andpotatoes.

Pancake Turner/Flipper Used to flip or turn

over hot foods duringpreparation.

Keeps userʼs handsoff hot surfaces.

May also be used toserve foods.

Rubber Spatula/Scrapper Used to remove

material from mixingbowls and pans.

Can also be used tomix & blend.

Some have a tip thatcan withstand hightemperatures.

Egg Beater Used to incorporate

air into egg mixturesto make the eggslight & fluffy.

Palette Knife/Straight EdgeSpatula

Spreads a substanceonto a flat surface(ex. Frosting a cake).

Ideal for applyingspreads ontosandwiches.

Turns cooked orgrilled foods.

Crucible Tongs Used to pick up hot

foods such as meatsor large vegetables.

Chefʼs Fork/Kitchen Fork Used to pick up hot

foods (i.e. meats)from a grill or abroiler.

Holds large pieces ofmeat when cuttingthem.

Vegetable Peeler Used to peel the skin off

fruits, vegetables &potatoes.

More efficient than aparing knife.

Safer than a paring knife Can be used to make

delicate garnishes suchas carrot or chocolatecurls.

Steel (Knife Sharpener) Used to sharpen

knives by cuttingaway tiny amounts ofthe blade.

Leaves a nice,straight edge on theknifeʼs blade.

Corer Used to remove the

cores from an appleor pear.

Can remove the eyesfrom potatoes or thestem and core fromtomatoes.

(Meat) Thermometer Used to read the

temperatures offoods (especiallymeats) in cooking. Helps make sure

foods are cooked tothe minimum internaltemperatures (NoFoodborne Illnesses!)

Measuring Spoons Used to measure

liquid or dryingredients (smallerthan 1/4 C.)

Comes in 1/8 tsp 1/4tsp, 1/2 tsp, and 1 tspand 1 Tablespoon.

Cast Iron Skillet Used for cookware

for its excellent heatretention.

Has “seasoning” tocreate an extremely“non-stick” surface.

Sheet Pans/Baking Pans All-purpose baking

pan. May be full, half or

quarter size.

Saucepans (Pots) Used for simmering &

boiling.

Cutting Board Durable board used

to place material onto be cut

Protects thecountertop.

Usually made ofwood or plastic

Hotel Pan Used to cook, store

and serve food inlarge quantities.

Pie Pan Used to bake pies in. Slanted sides!

Dry Measuring Cups Used to measure dry

& solid ingredients(Ex. Flour, granulatedsugar, butter &shortening).

Comes in 1, 3/4, 1/3,1/2 and 1/4C.

Sifter Using to incorporate

air into dryingredients & breakup clumps.

Box Grater Used to grate foods

into fine pieces.

Colander/Sieve Used for draining

foods such as pastaand rice.

Holes let the liquiddrain through butretains the solidsinside.

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, 11/3C, 1 1/2C, 1 2/3C,1 3/4C, and 2C.

Loaf Pan Used to bake bread. It shapes bread while

it is rising duringbaking.

Loaf shape is aconvenient form toslice bread from.

Mixing Bowls Used to mix

ingredients in. May be used to serve

food as well.

Jelly Roll Pan Similar to a baking

(cookie sheet) but ithas sides.

Used to roastvegetables, bakecookies, coffeecakes, and jelly rolls.

Sides prevent foodfrom baking/falling offthe sides.

Cooling Rack Used to place freshly

baked items on sothey will cool faster.

Broiler Pan Used in the oven for

broiling. Broiling allows food,

such as meats, to becooked at hightemperatures withdirect heat.

Bottom pan collectsthe juices.

Bundt Pan Cake pan used to

bake ring-shapedcakes in.

Traditionally used tomake German coffeecakes.

Double Boiler Two fitted saucepans.

The larger saucepan ispartially filled with waterbrought to a simmer orboil.

The inner saucepan usesindirect heat to meltchocolate, wax, cheesecustards & sauces.

Muffin Tin (pan) Used to bake muffins

& cupcakes. Also used to bake

cinnamon rolls, eggdishes like miniquiche & individualservings of foods.

Dutch Oven/Stock Pot Large metal cooking

pot used for long,slow cooking such asmaking roasts, stewsand casseroles.

Rolling Pin Used to shape and

flatten dough.

Ladle Type of spoon used

to scoop up andserve soup or otherliquids.

Kitchen Shears Extremely strong

scissors which aredesigned specificallyfor use in the kitchen.

Summary: There are a variety of

kitchen utensils &equipment used infood preparation.

Each utensil has itsown usage andpurpose.

Make sure to be ableto identify eachutensil & its use!