Kitchen Utensils & Equipment !Miss Povse!

Chef’s 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 a whip. !

!

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. !

Wooden Spoon !  Used for mixing,

stirring, scooping and serving. !

Perforated Spoon !  Used for straining

solids from liquids. !  Lifts drained, braised,

poached and seared foods. !

  Ex. Lifting vegetables from soup to check for 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 off fruits & vegetables. !

  Used for small or intricate work!

  Similar to a chef’s knife but smaller. !

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. !

Mesh Strainer/Skimmer !  Separates impurities

from liquids. !  Used to remove

cooked food or pasta from a hot liquid. !

Vegetable Brush !  Used to remove the

dirt off fruits, vegetables and potatoes. !

Pancake Turner/Flipper !  Used to flip or turn

over hot foods during preparation. !

  Keeps user’s hands off hot surfaces. !

  May also be used to serve foods. !

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. !

Egg Beater !  Used to incorporate

air into egg mixtures to make the eggs light & fluffy. !

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.!

Crucible Tongs !  Used to pick up hot

foods such as meats or large vegetables. !

Chef’s 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. !

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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. !

Steel (Knife Sharpener) !  Used to sharpen

knives by cutting away tiny amounts of the blade. !

  Leaves a nice, straight edge on the knife’s blade. !

Corer !  Used to remove the

cores from an apple or pear. !

  Can remove the eyes from potatoes or the stem and core from tomatoes. !

(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!) !

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. !

Cast Iron Skillet !  Used for cookware

for its excellent heat retention. !

  Has “seasoning” to create 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 on to be cut !

  Protects the countertop.!

  Usually made of wood or plastic !

Hotel Pan !  Used to cook, store

and serve food in large quantities. !

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

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. !

Sifter !  Using to incorporate

air into dry ingredients & break up clumps. !

Box Grater !  Used to grate foods

into fine pieces. !

Colander/Sieve !  Used for draining

foods such as pasta and rice. !

  Holes let the liquid drain through but retains the solids inside. !

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. !

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. !

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 it has sides. !

  Used to roast vegetables, bake cookies, coffee cakes, and jelly rolls. !

  Sides prevent food from baking/falling off the sides. !

Cooling Rack !  Used to place freshly

baked items on so they will cool faster. !

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. !

Bundt Pan !  Cake pan used to

bake ring-shaped cakes in. !

  Traditionally used to make German coffee cakes. !

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. !

Muffin Tin (pan) !  Used to bake muffins

& cupcakes. !  Also used to bake

cinnamon rolls, egg dishes like mini quiche & individual servings of foods. !

Dutch Oven/Stock Pot !  Large metal cooking

pot used for long, slow cooking such as making roasts, stews and casseroles. !

Rolling Pin !  Used to shape and

flatten dough. !

Ladle !  Type of spoon used

to scoop up and serve soup or other liquids. !

Kitchen Shears !  Extremely strong

scissors which are designed specifically for use in the kitchen. !

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! !