Kitchen Equipment and Utensils Final Exam Study Guide

Kitchen Equipment and UtensilsFinal 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.

Use: For foods that needs to be stirred, scrambled, or flipped over as it cooks in a small amount of butter, oil, or liquid. Frying Pan

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.

Kitchen Equipment and Utensils Final Exam Study Guide