Kitchen Equipment and Utensils Final Exam Study Guide

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Kitchen Equipment and UtensilsFinal Exam Study
Guide
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Kitchen Equipment
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Dry Measuring Cups

• Use Measures dry ingredients
• Ex) flour, sugar, etc.

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Liquid Measuring Cup

• Use Measures liquids
• Ex) Oils, water, etc.

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Bread knife

• Has a serrated or saw tooth blade

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Colander

• Use Strains foods.
• Ex) pasta

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Wooden Spoon

• Use Used when stirring hot things

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Pastry Brush

• Use Greases pan/brushes dough
• Ex) egg wash for a golden brown color on pastries

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Measuring Spoons

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

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Whisk

• Use Beats eggs, mixes batter/food

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Tongs

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

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Rubber Scraper

• Use Mixes ingredients, folds in egg whites,
  scraps sides of bowls

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Pastry Blender

• Use Mixes and cuts fat into flour

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Turner

• Use Flips burgers, turns pancakes, eggs, etc.

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Can Opener

• Use Opens lids on cans safely.

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Garlic Press

• Designed to crush garlic cloves.

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Peeler

• Use Peels vegetables and fruits.
• Ex) carrots, potatoes, apples, etc.

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Metal Spatula

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

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Chefs Knife
Used to slice, chop and dice. Has a large
triangular blade.
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Slotted Spoon

• Use Spoon used for straining. Ex) pasta

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Pot

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

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Frying Pan

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

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Paring Knife

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

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Blender

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

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French Knife

• Use All-purpose knife used to cut meats and
  vegetables

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Grater

• Use Shreds cheese and vegetables

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Mixing Bowls

• Use Mixing container

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Flour Sifter

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

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Apple Core

• Use Removes core from apples and cuts them into
  uniform pieces

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Cutting Board

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

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Rolling Pin

• Use Flattens and rolls out dough/pastry

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Strainer

• Use Strains smaller foods

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Kitchen Shears

• Use Snips string, dough and cuts vegetables and
  meats

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Potato Masher

• Use Crushes soft foods.
• Ex) Mashed potatoes or applesauce.

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Griddle

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

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Wok

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

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Thermometer

• Use Measures temperature of oven or
  refrigerator.

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Meat Thermometer

• Use Measures internal temperature of meat

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Rotary Beater

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

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Ladle

• Use Moves liquids Ex) soups

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Electric Mixer

• Use Electrically mixes batters, dough and whips
  ingredients.

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Oven Mitts

• Use Protection against burn injury.

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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.

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Fold in

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

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julienne

• To cut food into thin stick sized strips

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Knead

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

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Boiling

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

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chop

• To cut food into small irregular pieces

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Whip

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

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Saute

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

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Simmer

• To cook food in a liquid at temperatures just
  below boiling, air bubbles rise slowly and just
  barely break the surface.

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Strain

• Done to remove liquid from cooked food

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Cut in

• To mix solid fat and flour using a pastry blender

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Mince

• To chop finely

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dice

• To cut food into square pieces