Is used to stretch and roll dough, such as pie crusts, cookies, and biscuits. Most are made of hardwood, but marble and others may be used. Rolling pins with grooves that add patterns or fancy designs to dough are also available. French rolling pins do not have handles.
A rubber, plastic or silicone spatula have a broad, flexible tip on a long handle. It is used to scrape food from the inside of bowls and pans. It is also used to fold in whipped cream or egg whites. Avoid using it to scrape foods with high amounts of food coloring, such as: tomato paste, catsup, etc.; they stain easily.
7 Offset Spatulas An offset spatula, or turner, has a broad stainless steel blade that is bent to keep the users hands off the hot surfaces. It is used to lift and turn foods, such as pancakes and cookies, so they can cook on both sides.
These can be made of wood, plastic or metal and come in many sizes ranging from 1 – 16 ounces. A tool with a bowl with a long handle for reaching to the bottom of deep pots and transferring liquids.
These can be made of wood, plastic or metal. Large spoon: used for stirring or turning foods Slotted spoon: flat with holes pressed through it; used for straining or skimming food particles or items from liquids
Made of wood or plastic, with real or artificial hair. Used to brush sauce onto food, glazes on desserts, greasing cake pans, etc. Select brushes made with natural hairs rather than synthetic fibers, since the synthetic ones don't absorb liquid as well as natural ones
14 Pastry Bag & Accessories A coned shaped bag (vinyl, nylon or plastic coated cotton), about 2 feet long with a large and small opening Accessories: star, cone, flat, curved, three hole and slanted tips, which range in size and diameter Used to: pipe cream or mixtures, fill pasta or baked goods (eclairs), etc
Regular: A long utensil with a set of slim stainless steel, plastic, silicone, or wood wires that are gathered at one end and looped at the other. Used to hand beat, incorporate, whisk, blend, and stir. Balloon: Same as above, except shorter and wider Used to incorporate air into creams, fillings, mixtures, etc.
Scoops are used to measure equal amounts of food. They have a lever to mechanically release food and are numbered according to size. The number indicates how many level scoops it takes to fill a quart. The higher the number, the smaller the amount of food the scoop holds.
19 Cutting Surface A hard surface on which you place foods to be cut. These are made of plastic, wood and even glass, and are available in a variety of sizes Plastic ones are easy to maintain, since these won't splinter or shatter, unlike the wooden or glass types
The standard set comes with 1/4, 1/3, 1/2 and 1 cup increments. Made of stainless steel, metal or plastic. Most sets can be nested/stacked inside each other for easy storage. Used for measuring dry ingredients (flour, sugar, etc.) Scoop up or spoon ingredient, and then run a straight knife or spatula across rim to level off excess ingredient (leveling).
A set of individual plastic or metal utensils, ranging in increments of: 1/8, 1/4, 1/2, 1 teaspoon and 1, 1-1/2 tablespoons. Used to measure liquid or dry ingredients These are more accurate than cutlery teaspoons and tablespoons, since cutlery spoons vary from one manufacturer to an other Wash and dry well to prevent plastic ones from discoloring and metal ones from rusting
These come in 1, 2, 4 and 8 cup capacities. Also available in plastic. Used for measuring liquid ingredients (milk, water, etc.) Place on a leveled surface and check at eye level for accurate measuring It's a good investment to have the 1 and 4 cup measuring cups The glass type are usually heat resistant and their markings don't rub off as easily as the plastic ones
A short metal probe with a gauge, which is inserted into food and instantly indicates the food's internal temperature. This tool is used to determine a food's (roast, bread, etc.) doneness by registering its internal temperature The most accurate way to determine if a food is cooked. Cooking foods to their proper temperature is essential to help prevent food borne illnesses.
A Balance Scale is used to measure most baking ingredients. The ingredients being weighed are placed on one side while weights are placed on the other side. When the two sides are balanced, the ingredients weigh the same as the weights.
An electronic, or digital, scale weighs an item when it is placed on its tray. The weight is displayed in numbers on a digital readout rather than by a needle. The readout is more accurate than a portion scale.
A small appliance that ranges in size, speed settings and comes freestanding or mounted on a base. Used to mix foods that require time and endurance: whipping cream, whipping egg whites, mixing batter, etc.
Are used to tackle a variety of cutting chores, such as snipping string,, and butcher’s twine, trimming artichoke leaves, and dividing taffy. To be used only in the kitchen with foods, not for household use.
With razor-sharp edges and comfortable grips, grater creates flakes of hard cheese, chocolate and zest. Top salads and pastas with Parmesan Reggiano or add natural flavors to lemon crème brûlée or vinaigrette. Stainless steel plane grates fine, lacy wisps from even the hardest cheeses. Soft-touch handle eases fatigue. Blades made in the USA, assembled
Comes in a variety of sizes. Has a cup shaped body made of perforated mesh. The holes range from extra fine to coarse. Strainer can be used to drain pastas, vegetables, and stocks, or sift foods like powdered sugar, flour, chocolate etc.
These range in size (half and full sheet pans) and are usually made of metal or a combination of metals, and have only one edge to them, or all four as a jelly roll pan: available with or without a nonstick coating. Specifically made for baking cookies and similar items Designed to allow heat to circulate freely around baked goods
Has straight sides and is taller than it is wide. A stockpot is used to cook large quantities of liquid on the range, such as stocks, or soups. Some stockpots have a spigot at the side near the bottom, so liquid can be drained off without lifting the pot.
There are two types of sauté pans: a pan with straight sides and a pan with sloped sides. Both are used to sauté and fry foods. The slope-sided pan allows the chef to flip items without using a spatula.
A wok is useful for fast stove top cooking. The wok’s height and sloped sides are well-suited for tossing ingredients, an essential step in stir-frying. Once food has been cooked, it can be pushed to the side of the pan, leaving the hot center free for new ingredients to be cooked or heated.