Kitchen Equipment The Right Tool for the Right Job.

Glass Casserole Dish Reduce temp. 25 degrees. MW and Oven Safe

Wooden Spoon Doesn’t conduct heat quickly. Strong

Measuring Spoons Used to measure (less than ¼ cup)  salt  flavorings  baking powder  baking soda.

Dry Measuring Cups Used to measure dry ingredients. (Greater than ¼ cup)

Liquid Measuring Cups Measures liquids ONLY

Cutting Board Plastic is best. Use a separate one for raw meat.

Strainer Used to sift flour/dry ingredients. Strain fine liquids.

Colander Used to drain large foods. Sits on base.

Rubber Scraper Made from rubber. Use it to scrape sides of bowls.

Turner/ Pancake Turner Used to flip or turn foods without piercing.

Straight Edge Spatula Used to level ingredients. Frosting or spreading.

Pastry Brush Used to brush liquids on foods.

Chef’s Knife Triangular blade. Chopping, dicing, mincing. Rocking motion.

Paring Knife Peel/pare Cut small things

Serrated/Bread Knife Serrated (sawtooth) edge. Great for cutting bread and tomatoes.

Meat Thermometer Check the internal temperature of meat, fish or poultry. Ground Beef = 160°F Poultry = 165°F

Pastry Blender Cut fat (solid) into flour mixture.

Cooling Racks Protect counters. Cool down food.

Skillet Used to sauté and fry foods.

Tongs Lift or turn without piercing. Great for steaks, chicken.

Ladle Used to lift/pour liquids.

Slotted Spoon Used to lift or separate food out of liquids.

Wire Whisk Used to add air to a liquid. Used only with liquids.

Oven Thermometer Used to measure temperature in the oven

Vegetable Peeler Used to remove the skin

Rolling Pin Used to flatten foods such as dough or pie crust

The End