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Kitchen Utensils PPT.pdf
- 1. KITCHEN UTENSILS ANDEQUIPMENT
- 2. Kitchen Gadgets Abound! ¨ Thousands of kitchen utensils fill hundreds of general department stores and specialty shops ¨ Do you need all of those gadgets? ¨ No, generally they are all specialized versions of the basic three: KNIFE, FORK, SPOON!
- 3. Specialization=Convenience ¨ Most utensilshave been invented to make life more convenient ¨ Some basic utensils make cooking fun because less time is spent actually preparing the food for cooking. ¨ Even a microwave is just piece of kitchen equipment to make heating food easier!
- 4. Why learn thesekitchen utensils? ¨ Using the right tool for the job makes a carpenter’s work easier. They would not be able to pound many nails per hour if they were using a saw. ¨ Our food preparation labs have specialized equipment that will make tasks easier, more efficient and produce products that are better quality than just using a knife, fork or spoon!
- 5. Here’s how wewill learn the utensils: ¨ Look for three elements: ¨ A picture of the utensil in the upper right. ¨ The standard name for the utensil or piece of equipment in the title. ¨ Lastly, some text with examples of how it is used in the kitchen- in other words, the function of the item. ¨ You should fill in these names and functions on your worksheet as we go along!
- 6. 1. Wooden Spoon ¨ Stirring utensil that will NOT conduct heat as you stir! ¨ Probably one of the oldest cooking utensils, which was easily carved from wood with a simple knife.
- 7. 2. Slotted Spoon ¨ Utensil for lifting solid foods such as vegetables from liquid.
- 8. 3. Ladle ¨ Dipperfor liquids that need to be transported.
- 9. 4. Rubber Scraper ¨ Scrapes a bowl clean BUT could melt if used in a saucepan.
- 10. 5. Metal Spatula ¨ Utensil for lifting and turning items like pancakes and meat. ¨ Should NOT be used in a nonstick pan.
- 11. 6. Wire Whisk ¨ Simplest tool for beating and stirring light mixtures ¨ Metal whisk should NOT be used in a nonstick pan. Instead used a plastic or rubber whisk.
- 12. 7. Cooking Fork ¨ Tool for lifting meat or large pieces of food from pans.
- 13. 8. Tongs ¨ Safetypinchers to easily and safely grab food items.
- 14. 9. Dry MeasuringCups ¨ Graduated cups to assure that the right amount of dry ingredients are used. ¨ Dry ingredients include what food items? ¨ Why shouldn’t liquid go in these? ¨ Remember the standard set: ¼ cup, 1/3 cup, ½ cup, 1 cup.
- 15. 10. Measuring Spoons ¨ Graduated spoons to assure the right amount of a small ingredient is used. ¨ Can be used for wet OR dry ingredients ¨ Remember the standard set: ¼ teaspoon, ½ teaspoon, 1 teaspoon, 1 tablespoon
- 16. 11. Straight-edge Spatula ¨ A flexible tool for leveling off ingredients or frosting a cake or cookies.
- 17. 12. Liquid MeasuringCup ¨ Measuring device for LIQUIDS ONLY! ¨ Bend down to check it at eye level! ¨ Come in various sizes: 1 cup, 2 cups, 4 cups and 8 cups or more!
- 18. 13. Pastry Blender ¨ Tool for cutting shortening or butter into flour for flaky products like biscuits or pie crust.
- 19. 14. Potato Masher ¨ Tool for mashing potatoes and other items.
- 20. 15. Decorating Bags& Tips ¨ Bag with assorted tips for decorating cakes, deviled eggs and other desserts.
- 21. 16. Rolling Pin ¨ Cylinder which eases the rolling of dough and pastries. ¨ Can be made or wood or plastic.
- 22. 17. Sifter ¨ Wiremesh and rotating bars for breaking up lumps or loosening flour.
- 23. 18. Chef’s Knifeor French Knife ¨ Large knife for chopping and cutting large items like meat and vegetables.
- 24. 19. Paring Knife ¨ Small knife for peeling fruits & vegetables or making other small cuts such as garnishes.
- 25. 20. Bread Knife ¨ Serrated blade for slicing through bread. ¨ Never needs sharpening.
- 26. 21. Sharpening Steel ¨ Flint type rod for sharpening blades of knives.
- 27. 22. Can Opener ¨ Bottle openers, hand- held crank openers and electric can openers all making opening sealed cans easier.
- 28. 23. Kitchen Shears ¨ Heavy scissors for cutting meat, dough, pizza and fresh herbs. ¨ Can also loosen bottle lids and small jars. ¨ Cracks nuts and some shellfish.
- 29. 24A. Pizza Cutter ¨ Heavy blade used for cutting pizza and other bar cookies.
- 30. 24B. Pastry Wheel ¨ Special blade used to cut dough or pie crusts into strips ¨ Can have a straight or fluted edge.
- 31. 25. Melon Baller ¨ Round tool for cutting melons. ¨ “Parisienne Knife” is the traditional French term for this utensil.
- 32. 26. Vegetable Peeler ¨ Thin blade to remove the outer surface of fruit and vegetables. ¨ Prevents waste and loss of nutrients.
- 33. 27. Grater ¨ Variousholes and blades which cut cheese and vegetables into thin strips or slices.
- 34. 28. Cutting Boards ¨ Wood, Glass or Plastic surface for protecting counters when cutting foods. ¨ Glass should never be used because it damages knives. ¨ Plastic is the most sanitary because bacteria can live in wood cutting boards. ¨ Make sure to buy color coded boards for food safety!
- 35. 29. Oven Mittsand Hot Pads ¨ Insulated fabric gloves used to protect hands when handling hot items.
- 36. 30. Cooling Racks ¨ Wire racks for cooling hot warms.
- 37. 31. Muffin Pans ¨ An oblong pan with round depressions for baking muffins and cupcakes.
- 38. 32. Cookie Sheet ¨ A flat baking sheet for baking cookies.
- 39. 33. Jelly RollPan ¨ A flat baking sheet with sides for baking bar cookies and other baked items.
- 40. 34. Loaf Pan ¨ A deep pan approximately 4 by 9 inches used to bake quick and yeast breads, meatloaf and other items.
- 41. 35. Cake Pans ¨ Various sized pans used for baking identified as width by length in inches ¨ Common ones are: ¤ 9”x 13” Oblong ¤ 9”x 9” Square ¤ 9” Round
- 42. 36. Tube Pan ¨ Pan with a hollow tube in the center allowing for the cake to rise and yet the center to bake evenly. ¨ Some even separate to make removing the cake easier!
- 43. 37. Casserole orBaking Dishes ¨ Glass, ceramic or metal dishes that may also have a cover to fit. ¨ Oven safe to cook large quantities of food for long periods of time.
- 44. 38. Skillet FryPan ¨ Cast iron, metal or glass pan with low sides and a handle used for broiling foods or cooking in a small amount of fat.
- 45. 39. Saucepan ¨ Adeep cooking pan with a handle and lid for boiling simmering and steaming foods.
- 46. 40. Steamer Basket ¨ A basket which folds and unfolds to conform to the size of a saucepan and keeps the food above boiling water to allow steam to cook the food.
- 47. 41. Colander ¨ Abowl with holes used to drain pasta and other liquids from food.
- 48. 42. Strainer ¨ Afine wire mesh used to drain liquids from smaller amounts of food.
- 49. 43. Double Boiler ¨ Two pans that fit together so that food can be cooked over boiling water without burning. ¨ Great for chocolate or sauces.
- 50. 44. Griddle ¨ Askillet without sides used for grilling sandwiches and making pancakes.
- 51. 45. Dutch Oven ¨ A large, heavy pot or kettle with a tight fitting lid used for slow cooking foods on the stovetop or in the oven for long periods of time.
- 52. 46. Kitchen Thermometers ¨ A variety of thermometers to read the temperature of food or kitchen equipment ¨ Very important to use when cooking meat to make sure meat is safe to eat!
- 53. 47. Electric StandMixer ¨ An appliance which can mix, beat and knead batters and dough. ¤ Wire whisk for beating ¤ Flat beater for blending ¤ Dough hook for mixing bread and heavy dough.
- 54. Review ¨ Learn toidentify and use these utensils so you’ll be a successful chef! ¨ Quiz on Kitchen Equipment next time!