Presentation is loading. Please wait.

Presentation is loading. Please wait.


Similar presentations

Presentation on theme: "KITCHEN EQUIPMENT."— Presentation transcript:


2 Dishes Platter: Dinner plates:
Large flat dish or plate, typically oval or circular in shape, used for serving food. Large plate usually 10 inches in diameter used for the main course of a meal

3 Dishes Lunch/salad plate Bread and butter plate
A plate about seven inches in diameter chiefly for individual servings of salad. A plate five to six inches in diameter for individual servings of bread and butter

4 Dishes Saucer Cup A shallow dish, typically having a circular indentation in the center, on which a cup is placed. Used for drinking hot or cold drinks

5 Dishes Sherbet Dish Soup Bowl
A round, shallow serving dish with a short stem used to serve sherbet or sorbet A dish that is round and open at the top for serving foods, usually soup

6 Dishes Dessert Nappy Teapot
A round, shallow cooking or serving dish with a flat bottom and sloping sides. A pot with a handle, spout, and lid, in which tea is brewed and from which it is poured.

7 Dishes Milk Glass Juice Glass Glass for serving/drinking milk
Glass for serving/drinking juices

8 Dinner Fork and Dinner Knife
Utensils Dinner Fork and Dinner Knife Dessert/Salad Fork An instrument with two or more prongs used for lifting food to the mouth or holding it when cutting. An item of cutlery, part of a table setting. Moderate sharpness only, designed to cut only prepared and cooked food. A fork slightly smaller than a dinner fork. Designed for eating salads, pastries and other desserts

9 Utensils Teaspoon Soup Spoon
A small spoon used typically for adding sugar to and stirring hot drinks or for eating some soft foods. A large spoon with a round bowl, used for eating soup.

10 Utensils Serving Spoon
A type of cutlery, especially as part of a place setting, it is used primarily for serving. Spoons are also used in food preparation to measure, mix, stir and toss ingredients.

11 Utensils Paring Knife Chef’s Knife
A short knife used for detail work or cutting fruits and vegetables. Rigid blade 2-to-4 inches long. All-purpose knife used for chopping, slicing and mincing. Its rigid 8-to- 14 inch long blade is wide at the heel and tapers to a point at the tip.

12 Utensils Bread Knife Utility Knife
A long knife, typically with a serrated edge, for slicing bread. An all-purpose knife used for cutting fruits and vegetables and carving poultry. Its rigid 6-to-8 inch long blade is shaped like a chef’s knife but narrower.

13 Pots and Pans Double Boiler Steamer
a saucepan with a detachable upper compartment heated by boiling water in the lower one. A type of saucepan in which food can be steamed.

14 Pots and Pans Kettle Frying Pan (skillet)
A container with a spout, handle and lid, used for boiling water. Round or oval shallow pan with a long handle, used for frying or sautéing food.

15 Baking Pans: Cake Pan Pie Pan (pie plate)
A mold is a container used in various techniques of food preparation to shape the finished dish. A shallow metal or glass dish with sloping sides in which pies are baked.

16 Baking Pans Loaf Pan Muffin tins
A kitchen utensil in the form of a container in which bread is baked. Its function is to shape bread while it is rising during baking. The most common shape of the bread pan is the loaf, or narrow rectangle, enables uniform slicing. A mold in which muffins or cupcakes are baked.

17 Pots and Pans Jelly roll pan Cookie sheet
A wide, flat pan similar to a cookie sheet but with deeper sides A flat metal tray on which cookies are baked.

18 Pots and Pans Broiler Pan Springform Pan
A two piece pan consisting of a slotted tray that fits on top of a drip pan A baking pan with a separate bottom and a side wall held together with a clamp that is released to free the baked product.

19 Pots and Pans Tube pan Pizza pan
A round cake pan with a hollow, cone-shaped center, used for baking ring-shaped cakes. A metal pan used for baking pizza. It's usually a round metal sheet with a raised rim, the height of which depends on the thickness of the crust, i.e. shallow for thin crust pizzas and higher for deep dish pizzas.

20 Cooking Utensils Pastry blender (pastry cutter) Rubber spatula
A kitchen tool used to mix a hard (solid) fat into flour in order to make pastries. Made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed (known as "cutting in"). It is also used to break these fats (shortening, butter, lard) into smaller pieces. Flat utensil used for scraping or spreading.

21 Cooking Utensils Metal spatula Slotted spoon
A broad, flat, flexible blade used to spread and lift foods A large spoon with slots or holes for draining liquid from food.

22 Cooking Utensils Whisk Ladle
a cooking tool that is made of curved wire and that is used to beat or stir things (such as eggs, whipping cream, etc.) Long handled, useful for portioning liquids such as stocks, sauces, and soups.

23 Cooking Utensils Flipper Tongs
A cooking utensil having a flat flexible part and a long handle; used for turning or serving food An instrument with two movable arms that are joined at one end, used for picking up and holding things

24 Cooking Utensils Garlic press Salad Servers
A handheld device for crushing cloves of garlic through a sieve-like receptacle. Kitchen utensils used as tongs to serve salad.

25 Cooking Utensils Baster Skewers
An instrument used to pour juices or melted fat over (meat) during cooking in order to keep it moist. A long pointed piece of metal or wood that is pushed through pieces of food to keep them together or hold them in place for cooking.

26 Cooking Utensils Melon baller Rolling pin
A spoon like utensil with a sharp edge used especially for cutting ball-shaped pieces from the pulp of a fruit. A cylinder rolled over pastry or dough to flatten or shape it.

27 Cooking Utensils Wooden spoon Masher
A spoon made from wood, used for mixing food when cooking. A utensil for mashing food.

28 Cooking Utensils Strainer/sieve Colander
Used to aerate and remove impurities from dry ingredients and drain or puree cooked foods. A perforated bowl, with or without a base or legs, used to strain foods.

29 Cooking Utensils Peeler
A device for removing the skin from fruit and vegetables.


Similar presentations

Ads by Google