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Kitchen Utensils.

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Presentation on theme: "Kitchen Utensils."— Presentation transcript:

1 Kitchen Utensils

2 Small Equipment Measuring tools Liquid measuring cups - water, oil
Dry measuring cups - flour, sugar, shortening Measuring spoons

3 Small Equipment cont. Mixing tools Wooden spoons Slotted spoons
Rotary beater Whisk: incorporate air into food

4 Small Equipment cont. Baking tools Sifter - blend dry ingredients
Pastry blender - blend shortening with flour “cut in” Pastry brush - brush butter or sauce on food Rolling pin Pastry cloth Spatula - straight-edge, bent-edge, & rubber spatula

5 Small Equipment cont. Thermometers Oven-safe thermometers
Instead-read – meat Candy Deep-fat Refrigerator-freezer

6 Small Equipment cont. Cutting tools Kitchen shears Poultry shears
Peeler Shredder – grater Microplane Cutting boards

7 Small Equipment cont. Cutting tools cont. Knives
Smooth or serrated (saw tooth) blades Tang: prong of the blade that attaches to the handle, at least 2/3 into the handle French, slicing, utility, and paring knives

8 Small Equipment cont. Tongs Kitchen fork Ladles Baster Colander
Strainer Can opener

9 Small Equipment cont. Mellon baller Potato masher Custard cups
Ice cream scoop

10 Cookware & Bakeware Materials
Metal materials Cast-iron - distributes and hold heat well, heavy Aluminum - conduct heat rapidly, lightweight Pitting: marking with tiny indentations Copper - good heat conductor, copper reacts with food forming poisonous compounds Stainless steel - does not distribute heat evenly, strong durable, no stains

11 Cookware & Bakeware Materials cont.
Glass and ceramic materials Glass - allows you to see, does not react with flavors or colors Glass-ceramic - allows you to take from freezer to oven, hot spots Porcelain enamel: glasslike material, fused to a base metal Ceramic - nonmetallic minerals, earthenware, terra-cotta

12 Cookware & Bakeware Materials cont.
Plastic materials Dishwasher safe, stain resistant, break-resistant, easy to clean Nonstick finishes: prevent foods from sticking to utensils Microwavable materials Microwaves can pass through ceramic, plastic, glass, wood, and paper Metal reflects microwaves Do not put metal in microwave can cause arching

13 Cookware & Bakeware Materials cont.
Cooking utensils Saucepan: one handle Pot: two handles, larger Double boiler: small pan that fits into a larger pan - water in the bottom Pressure saucepan: cook food more quickly than conventional saucepan Skillet - wide bottom, low sides Griddle - skillet without sides

14 Cookware & Bakeware Materials cont.
Baking utensils Dull and dark surface absorbs heat Shinny or bright reflect heat Insulated bake ware - 2 sheets of metal with air in the middle Angel food cake pan Bunt pan Spring form pan: round with removable bottom, sides hook together with latch or spring

15 Cookware & Bakeware Materials cont.
Cookie sheet - flat with no edge Jelly roll - large with only 1” lip Casseroles: baking dish with sides - glass, glass-ceramic, or earthenware Soufflé - steep sides Pizza pan Muffin pan Loaf pan (bread pan) Cake pan – 9x13 or 8x8

16 Cookware & Bakeware Materials cont.
Round cake pan Pie plate

17 Cookware & Bakeware Materials cont.
Microwave cookware Round shape will cook food evenly Containers should match the food Use and care of cooking and baking utensils Check temperatures Read manuals

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