Equipment

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Equipment Terms
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Measuring EquivalentsReview Statements

• Brown sugar pack it into the cup.
• Flour stir, spoon into the cup level with the
  straight edge.
• To measure ¾ C use ½ ¼.
• To measure 1/8 C use 2 T.
• 3 t in a T
• 16 T in 1 C

3
Test Correcting Instructions

• Pick up your score sheet (scantron) a copy of
  the test.
• On your own piece of lined paper write a sentence
  for each question missed using the question and
  the correct answer. Number each sentence with the
  corresponding number on the test.
• For example if the question reads What is a
  wire whip used for? And the answer is blending
  milk and eggs. Your sentence would be A wire
  whip is used for blending milk and eggs.
• You will earn one point back for each correct
  sentence you write for missed answers. Points
  will NOT be awarded for incomplete sentences or
  just the letter of the correct choice.
• You may use your Study Guide or ask a class mate.
• Staple your answers to your scantron sheet and
  turn it in.
• You will be given 15 min. to complete the
  corrections.

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IDENTIFY KITCHEN EQUIPMENT FUNCTION USE
Bread Knife serrated or saw tooth edge for
cutting bread
Colander Used for draining liquid from larger
foods such as pasta
Cutting Board used to protect counters when
using a knife. Should be plastic to prevent
cross contamination.
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Chefs or French knife has a wide triangular
blade used for chopping or dicing.
Glass pan reduce temperature 25 degrees.
Ladle has a small bowl at the end of a long
handle used for serving liquid foods.
Meat Thermometer Used to measure the internal
temperature of meat.
Oven thermometer- Used to measure the internal
temperature of the oven.
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Pancake turner or spatula Used to lift and turn
flat foods such as hamburgers and pancakes
Pastry Blender used to cut fat into dry
ingredients as in biscuits pie crust.
Paring Knife - To peel or cut small food items.
Refrigerator/Freezer thermometer used to
measure the internal temperature of the
refrigerator or freezer.
Rubber scraper has a rubber end and is used to
scrape food out from bowls, measuring cups, etc.
Straight edge, metal spatula long flat spatula
with a straight edge used for leveling or
frosting cakes.
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Strainer - wire mesh that separates liquids from
food usually has small fine holes.
Tongs used to lift and grip hot bulky foods.
Vegetable Peeler a tool used to take off the
outer surface of vegetables and fruits.
Wire whisk/whip used for blending, mixing,
stirring beating and whipping milk and eggs.
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Terms

• Chop to cut food into small pieces
• Cream to beat together until soft creamy
  smooth (usually fat and sugar).
• Cut-in to mix fat into flour with two knives or
  a pastry blender.
• Dice to cut into very small cubes.
• Flour to coat with a powdered substance.

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• Fold-in to gently cut through the mixture,
  scrape across the bottom and turn over near the
  surface.
• Grate to rub food on sharp
• projections to make small pieces.
• Knead to work dough by pressing and folding
  until it becomes smooth elastic.
• Mince To cut food into smallest possible
  pieces.
• Peel to remove the outer skin or rind.

10

• Saute to cook in a small amount of fat.
• Simmer to cook just below the boiling point.
• Steam to cook by the vapor produced when water
  is heated to the boiling point.
• Whip to beat rapidly to incorporate air and
  increase the volume.