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Cutting board Protects the counter when using knives.
Cookie sheet Baking flat foods in the oven
Cooling racks Cooling Baked goods
Grater Shreds foods
Dry Measuring Cups Measures dry ingredients
Measuring Spoons Measure small amounts
Liquid measuring cups Measure liquids
Pastry blender Used to cut fat into small pieces in flour
Rolling pin To flatten foods
Pastry brush Used to spread butter, BBQ sauce, etc.
Peeler Remove the skins from fruits and vegetables
Sifter For putting air in flour Getting lumps out of flour Mixing ingredients DO NOT WASH IT!
Tongs Lift and turn hot or messy foods
Metal spatula Level dry ingredients, spread, or frost *Also called a Straight-edge Spatula
Rubber scraper Scrape bowls and measuring cups NOT TO BE USED TO STIR HOT FOODS ON STOVETOP!!!
Ladle Serve liquids
Vegetable steamer Cooking food using hot air or steam
Electric mixer: Beating and mixing
Colander Draining liquids
Meat thermometer Test the internal temperature of meat The only way to be sure meat is cooked through
Turner Lift, turn, and serve
Whisk Beating liquids Getting lumps out
Saucepan Cooking liquids on top of the stove
Frying pan or Skillet Cooking flat foods on top of the stove
Supply Tray Carry supplies
Chef’s knife Wide blade: chop and slice vegetables and other foods
Serrated or Bread Knife Cut Breads without squishing
Paring knife Small knife used peel and cut small foods
Wooden Spoon Mix and stir, especially hot foods on the stove
Slotted Spoon Drain foods
Mixing Bowls Mixing, serving and storing
Muffin Pan Baking muffins and cupcakes
Egg separator Separate the yolks and whites of eggs
Double Boiler 2 part saucepan for gently heating delicate foods without burning them. Boiling water in the bottom pan heats food in the top pan.
Roasting Pan Shallow, used for roasting meat & poultry. Usually has a rack on the bottom to keep meat separate from its juices
Caring for Equipment Do not put hot pots and pans into water Do not put electrical equipment in water Wipe off all equipment Wash and dry thoroughly!!! Do not soak wood items or some metal items
Kitchen Equipment. Colander Used to drain liquid from solid foods.
Kitchen Utensils. Cooling rack: Used to cool off baked goods.
Measuring Tools Liquid Measuring Cup – Made of glass or plastic. Extra space at the top allows you to carry without spilling. Has a spout for easy pouring.
Click to begin. Equipment Jeopardy!! Click here for Final Jeopardy.
1 Part 2 Equipment Page Kitchen Tools Have the right tool for the job A few tools are essential Most basics are relatively inexpensive.
BAKEWARE Containers used to cook food in an oven.
Kitchen Equipment & Floor Plan Foods I. 1. Wooden Spoon Function: to stir food.
Kitchen Utensils Utensil a hand-held, hand- powered tool used to prepare food.
Kitchen Equipment and Utensils. Kitchen Equipment.
Culinary Tools & Equipment. Definitions Do NOT use the utensil name in the definition…rarely you will have to. If ever asked to define a word in this.
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.
Kitchen Equipment Plus a little…. Label the Equipment! Identify & Label : Rolling pin, wooden spoon, vegetable peeler, pastry blender, straight edge spatula,
Kitchen Equipment Plus a little…. Major Appliances ApplianceFuel Can Be: StoveGas or Electric OvenGas or Electric MicrowaveElectric.
Wooden Spoon Stir hot foods on top of the stove and mix batters and doughs.
Equipment & Terms. Measuring & Equivalents Review Statements Brown sugar – pack it into the cup (like wet sand) Brown sugar – pack it into the cup (like.
Basic Kitchen Tools and Equipment. Spatulas There are many types of spatulas. In your kitchen unit you have the following spatulas Cooking spatulaCooking.
Basic Kitchen Equipment Their Uses and Storage Areas ** Use this presentation to help you complete your equipment pages in your class work packet if you.
Basic Kitchen Tools and Utensils. Large Appliances Refrigerators-may have the freezer on the top, on the bottom, or on the side – Some are self-defrosting.
Equipment & Terms Measuring & Equivalents Review Statements Brown sugar – pack it into the cup. Brown sugar – pack it into the cup. Flour – stir, spoon.
EQUIPMENT What does ‘that’ do??. WOODEN SPOON Used for stirring sauces or other hot liquids on the stovetop Different sizes Do not allow to soak in dishwater.
Kitchen Utensils and Techniques. Tongs Tongs are used to pull hot foods from pots and pans. They can also be used in salads.
What The Heck Is It?!? Kitchen Lab Equipment. Bread Knife.
Kitchen Tools. Large Appliances Major Appliances (Large kitchen equipment) Range (Stove): Large kitchen appliance used to cook or heat food and is.
Cleaver: - used to cut through thick meats and bones Examples – cutting chicken, spare ribs Paring Knife: - knife with a short blade used to remove skin.
Kitchen Equipment Unit Mixing Bowls To mix foods.
Kitchen Equipment The Right Tool for the Right Job.
Equipment & Terms FOODS I. Measuring & Equivalents Review Statements Brown sugar – pack it into the cup. Brown sugar – pack it into the cup. Flour – stir,
Kitchen Equipment Strainer Drain liquid from food.
Identifying Kitchen Utensils Ms. Cilurzo. Dry Measuring Cups Use: Measures dry ingredients Ex: Flour, Sugar, Brown Sugar, Solid Fats.
Dry Measuring Cups To measure dry ingredients like flour, sugar, brown sugar, etc.
Food Lab Equipment BINGO. Rubber Scraper Used to remove soft or liquid ingredients entirely from a bowl or container.
Kitchen Utensils Cutting Board: Used to protect countertop when cutting Serrated Knife: “Knife with teeth” that cuts bread and tomatoes.
Equipment & Terms. Measuring & Equivalents Review Statements Brown sugar – pack it into the cup. Brown sugar – pack it into the cup. Flour – stir, spoon.
Basic Kitchen Devices and Functions. Utensils A kitchen utensil is a hand-held tool used to prepare food Can you think of any kitchen utensils? Make sure.
Chapter 10 Kitchen Utensils. Measuring Tools Liquid Measuring Cups –measure milk, water, oil, and other liquid ingredients. Dry Measuring Cups –measure.
Kitchen Utensils. Bread or Serrated Knife A saw-tooth knife for cutting bread.
Chopping vegetables Measuring milk Mixing ingredients Getting lumps out of flour Weighing sugar Getting a tray of out of the oven Draining vegetables Spreading.
Kitchen Equipment and Utensils Final Exam Study Guide.
Refrigerator Large Appliance. Freezer Large Appliance.
Lab Equipment Today’s Warm-Up: – In your notebooks write:
Kitchen equipment can be categorized into 6 categories according to their uses: CUTTING MEASURING MIXING BAKING/COOKING RANGE OVEN DRAINING.
Answer the following using complete sentences that indicate the question: What is the temperature range for food storage in the refrigerator? What.
Chapter 10 Kitchen Utensils Part 2 The Management of Food.
Dry Measuring Cups Used to measure dry ingredients ONLY Ex: Sugar, Flour, Brown Sugar.
Kitchen Equipment. Kitchen Tools Having the right tool for the job helps you prepare foods easily and successfully. Most of the basics are inexpensive.
1. 2 Learning the Basics What you need to know before you cook! Know Your Kitchen –Appliances, Tools & Equipment How to Follow a Recipe –Measuring & Abbreviations.
TFJ3C Mrs. Hyndman. Colander Rinse food or drain liquids from solid food Pasta, vegetables…
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