1. Part 2 Equipment
Page 462

2. Kitchen Tools Have the right tool for the job
A few tools are essential
Most basics are relatively inexpensive

3. Measuring Tools Standardized sizes Accurate measure
Customary vs metric measure

4. Liquid measuring cup Glass or plastic
Extra space at top for less spilling
Comes in 1 C, 2 C sizes

5. Dry Measuring Cups Used to measure dry and solid ingredients Basic set
1 C, ½ C, 1/3 C and ¼ C
Metric set includes:
250 mL, 125 mL, and 50 mL

6. Measuring Spoons Measure small amounts of liquid and dry ingredients
Customary set includes:
1 T, 1 t, ½ t and ¼ t
Metric set includes: 25 mL, 15 mL, 5 mL, 2 mL, and 1 mL

7. Knives Utility knife Paring knife Bread knife
All purpose to cut and slice many foods
Paring knife
Peel, cut and slice small fruits/veggies
Bread knife
(serrated – sawtooth) cuts bread and cakes easily

8. Boning knife Slicing knife Chef knife
Strong tip and narrow, easy to separate bone from meat
Slicing knife
Used to slice meat and poultry
Chef knife
Used for cutting, slicing, chopping
See page 464 for pictures

9. Other Cutting Tools Kitchen shears Peeler
Cutting dried fruit, parsley, chives or snipping chicken skin
Peeler
Used to remove a thin outer layer from veggies and fruits

10. Grater Cutting board Used to shred cheese, potatoes, and carrots
Grate citrus peel and nutmeg
Cutting board
Variety of sizes and colors
Protects counter while you are cutting

11. Mixing Equipment Pastry blender Wire whisk
U shaped wires capped with handle
Cuts fat into flour for making pastry dough
Wire whisk
Flexible wires held together by a handle
Blends, stirs, beats
Beats egg whites

12. Sifter Container with a blade
Forces dry ingredients through fine wire screen
Gets rid of lumps
Mixes ingredients thoroughly

13. Rotary beater Mixing spoon Blends, whips, beats
Quicker than spoon or whisk
Mixing spoon
Used to mix, beat, and stir
Mixing bowls
Glass, plastic, or metal
All shapes and sizes

14. Cooking & Baking Tools Utility fork Long, strong tines
Aids in lifting or carving
Meat thermometer
Measure internal temperatures
Tongs
Used to turn foods or transfer them

15. Rubber scraper Pastry brush Flat, flexible blade Used to scrape batter
Folds one ingredient into another
Pastry brush
Used to brush sauces or glazes on foods

16. Slotted spoon Basting spoon
Used to lift solid pieces of food from cooking liquid or sauce
Basting spoon
Large shallow spoon
Long handles
Bastes, stirs sauces

17. Ladle Colander Used to spoon soup or stew from cooking pan
Draining liquids from foods such as cooked pasta

18. Straight edge spatula Long, flexible blade with straight, dull edge
Level off ingredients
Loosen baked goods
Frosts baked goods

19. Turner Wire racks Used for turning foods such as eggs and pancakes
Used as a place to cool foods

20. Cookware Saucepans Pots Long handle Two small handles Various sizes
With covers
Used on top of range
Pots
Two small handles
Various sizes
With covers
Can be used in oven too

21. Skillets Wok Also called frying pans More shallow Slanted sides
Some covers
Measured by diameter
Used to brown/fry foods
Wok
Designed for stir frying
Deeper than skillet
Slanted sides, wider at top
Bottom may be rounded or flat

22. Steamer basket Steaming foods Veggies Inserted in a saucepan
Small holes allow steam to pass

23. Double boiler Two – part saucepan for gently heating delicate foods
Boiling water in lower part heats food in upper part

24. Baking Pans Metal or heat resistant glass
Cake pan, pie pan, muffin pan, loaf pan, baking sheet

25. Roasting pan Shallow pan used for roasting meat/poultry
Rack on bottom to keep meat separate from juices

26. Cookware for the Microwave
Heat resistant glass
Casserole dishes, baking dishes,
Plastic items labeled microwave safe
Paper plates and towels labeled microwave safe
Not suitable
Metal
Aluminum foil
Pottery
Brown bags
Plastic container for take out
Wooden containers
Straw baskets