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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 .

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Kitchen Equipment and Utensils Final Exam Study Guide

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  1. Kitchen Equipment and UtensilsFinal Exam Study Guide

  2. Kitchen Equipment

  3. Dry Measuring Cups • Use: Measures dry ingredients • Ex) flour, sugar, etc.

  4. Liquid Measuring Cup • Use: Measures liquids • Ex) Oils, water, etc.

  5. Bread knife • Has a serrated or saw tooth blade

  6. Colander • Use: Strains foods. • Ex) pasta

  7. Wooden Spoon • Use: Used when stirring hot things

  8. Pastry Brush • Use: Greases pan/brushes dough • Ex) egg wash for a golden brown color on pastries

  9. Measuring Spoons • Use: Measures liquids and dry ingredients Ex) sugar, salt, flour, vanilla etc.

  10. Whisk • Use: Beats eggs, mixes batter/food

  11. Tongs • Use: Picks up salad, turns chicken, hot dogs, etc.

  12. Rubber Scraper • Use: Mixes ingredients, folds in egg whites, scraps sides of bowls

  13. Pastry Blender • Use: Mixes and cuts fat into flour

  14. Turner • Use: Flips burgers, turns pancakes, eggs, etc.

  15. Can Opener • Use: Opens lids on cans safely.

  16. Garlic Press • Designed to crush garlic cloves.

  17. Peeler Use: Peels vegetables and fruits. Ex) carrots, potatoes, apples, etc.

  18. Metal Spatula • Use: Levels dry ingredients Ex) Flour. • Also used for icing/frosting baked goods.

  19. Chef’s Knife Used to slice, chop and dice. Has a large triangular blade.

  20. Slotted Spoon • Use: Spoon used for straining. Ex) pasta

  21. Pot • Use: Many functions including making pasta, soups, sauces, and stews.

  22. 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

  23. Paring Knife • Use: Small knife that is ideal for peeling. Ex) fruit, removing seeds, cutting small garnishes

  24. Blender • Use: Basic pureeing, mixing and blending of foods • Ex) smoothies, soups, processing hard foods

  25. French Knife • Use: All-purpose knife used to cut meats and vegetables

  26. Grater • Use: Shreds cheese and vegetables

  27. Mixing Bowls • Use: Mixing container

  28. Flour Sifter • Use: Combines dry ingredients and removes lumps to ensure a standard measure and uniform texture in baked goods. • Ex) Flour, Cinnamon, Sugar

  29. Apple Core • Use: Removes core from apples and cuts them into uniform pieces

  30. Cutting Board • Use: Base of all cutting. Ex) Meats, Fruits, Vegetables. • Also protects counter when cutting

  31. Rolling Pin • Use: Flattens and rolls out dough/pastry

  32. Strainer • Use: Strains smaller foods

  33. Kitchen Shears • Use: Snips string, dough and cuts vegetables and meats

  34. Potato Masher • Use: Crushes soft foods. • Ex) Mashed potatoes or applesauce.

  35. Griddle • Use: Used for large quantities of foods like fried eggs, hamburgers, pancakes, and omelets that must be turned to cook on both sides.

  36. Wok • Use: High heat cooking • Ex) For stir-frying.

  37. Thermometer • Use: Measures temperature of oven or refrigerator.

  38. Meat Thermometer • Use: Measures internal temperature of meat

  39. Rotary Beater • Use: Hand-held beater that mixes, beats, whips foods. • Ex) beats eggs

  40. Ladle • Use: Moves liquids Ex) soups

  41. Electric Mixer • Use: Electrically mixes batters, dough and whips ingredients.

  42. Oven Mitts • Use: Protection against burn injury.

  43. 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.

  44. Fold in • To incorporate a delicate mixture into a thicker heavier mixture with a rubber scraper using a down, up and over motion

  45. julienne • To cut food into thin stick sized strips

  46. Knead • To work dough to blend ingredients to make it smooth and elastic

  47. Boiling • To cook food in liquid that has reached the highest temperature possible, air bubbles continuously rise, break the surface and escape as steam.

  48. chop • To cut food into small irregular pieces

  49. Whip • To beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy.

  50. Saute • This technique lets food cook quickly in small amounts of fat without burning.

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