Presentation on theme: "Chapter 10 Kitchen Utensils Part 2 The Management of Food."— Presentation transcript:
Chapter 10 Kitchen Utensils Part 2 The Management of Food
Objective Identify various small kitchen utensils and discuss their functions.
Measuring Tools Liquid measures measure milk, water, oil, and other liquid ingredients. Dry measures measure dry ingredients, such as flour and sugar, and solid ingredients like shortening and peanut butter. Measuring spoons measure small amounts of liquid and dry ingredients.
Mixing Tools Wooden spoons stir and mix without scratching pans. Slotted spoons remove pieces of food from liquid. Heavy metal spoons stir thick mixtures. Rotary beaters beat, blend, and incorporate air. Whisks incorporate air into foods and prevent lumps in sauces.
Baking Tools Sifters blend dry ingredients. Pastry blenders blend shortening into flour. Pastry brushes brush butter or sauces on foods. Rolling pins roll dough. Bent-edged spatulas lift and turn foods like pancakes. Straight-edged spatulas spread icings and level ingredients in dry measures. Rubber spatulas fold one ingredient into another.
Thermometers Oven-safe thermometers are placed in foods during cooking. Instant-read thermometers are inserted into foods at the end of cooking time. Candy thermometers are marked with temperatures needed for different kinds of candies. Deep-fat thermometers show oil temperatures for frying foods.
Cutting Tools Kitchen shears snip herbs, trim vegetables, and cut meat, dough, and pizza. Poultry shears cut through fowl and fish bones. Peelers remove the outer surface of fruits and vegetables. Shredder-graters shred and grate foods such as cheese and cabbage. Cutting boards protect surfaces when cutting foods.
Knives French knives chop and dice fruits and vegetables. Slicing knives cut meat, bread, and soft vegetables. Utility knives trim fat from meat and cut tender vegetables and cheese. Paring knives peel fruits and vegetables. What types of blades are found on kitchen knives? Chicago Cutlery
Other Preparation Tools Tongs turn meats and handle foods like corn on the cob. Kitchen forks transfer and turn heavy foods. Ladles dip and pour liquids. Basters baste foods and skim fat from liquids. Colanders drain foods. Strainers separate liquid and solid foods. Can openers remove can lids.
Objective Explain how to select and care for cooking and baking utensils.
Cooking Utensils Saucepans and pots cook foods over direct heat. Double boilers gently cook foods with steam. Pressure saucepans use increased pressure to cook foods more quickly. Skillets panbroil foods. Griddles grill sandwiches and make pancakes. Omelet or crepe pans make omelets and delicate French pancakes. Magnalite
Selection and Care When buying cooking and baking utensils, consider performance of materials and finishes construction, including handles and lids weight and durability storage, cleaning, and conditioning requirements What types of cooking and baking utensils would provide you with the greatest satisfaction? Why?
Objective Demonstrate the use of various pieces of small kitchen equipment, cookware, and bakeware.
Using Kitchen Utensils Choose the right utensil for the task you are performing and use the utensil the way it was intended. Clean and care for utensils according to manufacturers’ directions. Store utensils in convenient locations.
Apply It! You are making fruit and spice oatmeal for breakfast. The recipe calls for two cups of water, one cup of oatmeal, one-half cup of diced pears, and one-half teaspoon of cinnamon. You are to combine the ingredients and cook the cereal on the rangetop. How will you use each kitchen utensil needed to prepare this recipe?
Key Question What utensils do you want to have in your kitchen?
Other Questions to Consider How can I decide what types of small kitchen utensils will best meet my needs? What are the advantages and disadvantages of various cookware and bakeware materials? What special considerations should I keep in mind when choosing microwave cookware?