Unit #3
I can list three large kitchen appliances. I can describe seven common types of cookware.
Topic #1:
The conventional range is a single, free- standing unit consisting of a cooktop, an oven, and a broiler. Heating Unit: An energy source in the range. Most ranges are either gas or electric. Convection Oven: Has a fan that circulates heated air to equalize temperatures throughout the oven.
Microwave Ovens Refrigerator-Freezers Dishwashers
Blender Food Processor Electric Mixer (stand or hand-held) Toaster Toaster Oven Electric Skillet Slow Cooker (aka Crock Pot) Broiler/ Grill Rice Cooker/ Steamer
Topic #2:
Cookware: Equipment for cooking food on top of the range. Bakeware: Equipment for cooking food in an oven.
Skillet Saucepan Stock Pot Double Boiler Dutch Oven Steamer Pressure Cooker
Loaf Pan Cookie Sheet Baking Sheet Cake Pan (square, round, or rectangular) Tube Pan Spring-Form Pan Pie Pan Muffin Pan Roasting Pan Casserole
MEASURING TOOLS: Dry Measuring Cups Liquid Measuring Cups Measuring Spoons Kitchen Scales CUTTING TOOLS: Bread Knife Slicing Knife Chef’s Knife Utility Knife Boning Knife Paring Knife Vegetable Peeler Kitchen Shears Food Chopper Food Grinder Pizza Wheel Cutting Board
MIXING TOOLS Wire Whisk Rotary Beater Sifter Scraper COOKING AND BAKING TOOLS Turner Tongs Baster Ladle Pastry Brush Rolling Pin Wire Cooling Rack Potholder/ Oven Mitt
Oven-Safe Thermometer Instant-Read Thermometer Disposable Indicator Pop-Up Thermometer Specialty Thermometers (i.e. candy thermometers)
Dishcloths: Used to wipe down counter tops, table, and appliances with kitchen sanitizer spray. Dishtowels: Used to dry dishes after they have drip-dried in the dish drainer. Dish Drainer: Used to drip-dry dishes into the sink after they have been washed. Sponge: Used to wash dishes only with soap and warm water.
Kowtaluk, H. (2010). “Food for today.” Glencoe-McGraw Hill; New York.