Identifying Kitchen Utensils Ms. Cilurzo

Dry Measuring Cups Use: Measures dry ingredients Ex: Flour, Sugar, Brown Sugar, Solid Fats

Liquid Measuring Cup Use: Measures liquids Ex) Oils, water, milk etc. Place on a leveled surface and check at eye level for accurate measuring

Colander Use: Strains Larger Quantities of Food Ex: Pasta, Vegetables

Wooden Spoons Use: Stirs hot foods Ex: Soups, Sauces

Pastry Brush Use: Used to brush sauce onto food, glazes on desserts, greasing cake pans, etc. Ex) egg wash for a golden brown color on pastries

Measuring Spoons Use: Measures smaller amounts of liquid and dry ingredients Ex) sugar, salt, flour, vanilla etc.

Whisk Use: Beats, whips, stirs, and mixes food Ex) Used to scramble eggs

Tongs Use: Picks up salad, turns chicken, hot dogs, etc.

Rubber Scraper Use: Scrapes sides of bowls, folds in egg whites or whipped cream

Pastry Blender Use: Mixes and cuts fat into flour

Turner Use: Flips burgers, turns pancakes, eggs, etc.

Pasta Spoon Use: Picks up and drains water from pasta

Can Opener Use: Opens lids on cans safely.

Garlic Press Use: Crushes garlic by pressing garlic cloves through the fine holes on the garlic press.

Peeler Use: Peels vegetable and fruit skins. Ex) carrots, potatoes, apples, etc.

Spatula Use: Levels dry ingredients, spreads icing on cakes

Slotted Spoon Use: Spoon used for straining. Ex) pasta

Sauce Pan Used on top of a stove for heating food and reducing sauces.

Sauté Pan/Frying Pan Use: For foods that needs to be stirred, scrambled, or flipped over as it cooks in a small amount of butter, oil, or liquid.

Egg Separator Use: Separates egg whites from yolks

Pizza Cutter Use: Cuts pizza into uniform slices

Ice Cream Scoop Use: Scoops Ice Cream

Paring Knife Use: Small knife that is ideal for peeling. Ex) Removing seeds from fruits or vegetables, chopping herbs

Utility Knife Use: a utility knife is between a chef's knife and paring knife in size. Medium size knife used to chop meat and vegetables

Bread Knife/Serrated Knife Use: Cuts soft bread without crushing it. Serrated edges make it easier to cut.

Chef’s Knife Use: All-purpose large knife used to chop meats and vegetables

Grater Use: Shreds cheese and vegetables

Egg Slicer Use: Slices eggs into uniform pieces

Mixing Bowls Use: Mixing containers

Sifter Use: Combines dry ingredients by incorporating air and removes lumps for uniform texture. Ex) Flour, Cinnamon, Sugar, Powdered Sugar

Zester Use: Obtains zest from lemon and citrus fruits.

Melon Baller Use: cuts melons into uniform pieces

Apple Slicer/Corer Use: Removes core from apples and cuts them into uniform pieces

Cutting Board Use: Protects counter when cutting, Base of all cutting. Ex) Meats, Fruits, Vegetables.

Pizza Pan Use: Flat pan used to bake pizza

Rolling Pin Use: Stretches and rolls dough, such as pie crusts, cookies, and biscuits

Cake Pan Used to bake cakes into different shapes

Muffin Tin Used to bake muffins and cupcakes

Pie Plate Used to bake pies

Loaf Pan Used to bake bread and cakes into the shape of a loaf

Meat Fork   Use: Fork used to pick up meat

Kitchen Shears Use: Snips string, dough and cuts vegetables and meats. Only used in the Kitchen.

Potato Masher Use: Breaks up/Mashes solid foods Ex) Mashed potatoes or applesauce.

Meat Tenderizer Used to tenderize slabs of meat in preparation for cooking the meat.

Griddle Use: Used for large quantities of foods like fried eggs, hamburgers, pancakes, and omelets that must be turned to cook on both sides.

Wok Use: High heat cooking Ex) For stir-frying.