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