1. EQUIPMENT What does ‘that’ do??

2. WOODEN SPOON Used for stirring sauces or other hot liquids on the stovetop Different sizes Do not allow to soak in dishwater

3. SLOTTED SPOON Used for lifting hot foods out of liquids Ex- pierogies

4. LADLE Used for serving soups/sauces

5. 2-TINED FORK Used for lifting and turning large foods. Will pierce food.

6. TONGS Used for lifting vegetables, meats, etc… out of hot liquid or pan. Turns foods without piercing.

7. PANCAKE TURNER Called “pancake turner” (in this class) NOT called a “spatula” For lifting and turning food, pancakes, hamburgers, etc…

8. WHISK Used for beating eggs or beating air into egg white

9. ELECTRIC MIXER Stand mixer (ours are Kitchen Aid brand) Plugs into wall Used for mixing cakes and cookie batter, for beating egg whites, making icings, etc… Turn OFF when done using AND unplug

10. CHEF’S KNIFE For mincing and cutting vegetables, fruit, etc… Santoku knife is similar Do NOT soak in dishwater Chef’s knifeSantoku knife

11. SERRATED KNIFE Used to slice bread, cut cake, cut sticks of margarine, etc… Saw-toothed blade Do NOT soak in dishwater

12. PARING KNIFE Not a “pear” that you eat Not a “pair” of jeans The correct spelling is PARE or PARING Used to cut up smaller vegetables and fruit, peel skin off of potatoes, slice tomatoes, etc… Do NOT soak in dishwater

13. KITCHEN SHEARS Not called “scissors” in the kitchens ONLY used in the kitchens, so we call them KITCHEN SHEARS Used to trim pastries, cutting up dried fruit, cutting open packaged items, etc… Do NOT soak in dishwater

14. PEELER Also called a vegetable peeler Used to “peel” vegetables and fruit Do NOT soak in dishwater

15. CUTTING BOARD Protects table or countertops when cutting Can be made of different materials Some are plastic, some are bamboo, some are glass If wooden, do NOT soak in dishwater

16. GRATER Also called a cheese grater Used to “grate” cheese, vegetables Do NOT soak in dishwater

17. STRAINER Used to strainer small foods and beverages Has smaller holes than a colander

18. COLANDER Used to drain larger foods Used to drain pasta, etc… Has larger holes than a strainer

19. SIFTER Also called a flour sifter Used to sift or aerate flour or other dry ingredients Do NOT wash or immerse in water! Use wet dishcloth and simply wipe down and dry

20. MEASURING SPOONS Different sizes Typically 1 T. 1 t. ½ t. and ¼ t. For measuring both liquid and dry/solid ingredients For measuring anything less than ¼ cup

21. LIQUID MEASURING CUPS Or LMC Used for measuring liquids Different sizes (1-cup, 2-cup, 4-cup) Glass or plastic

22. DRY MEASURING CUPS Or DMC Used for measuring dry/solid ingredients Different sizes Typically 1 cup, ½ cup, 1/3 cup, ¼ cup

23. STRAIGHT EDGED SPATULA Also called a straight edge Used for leveling off ingredients Used for icing cakes Different sizes

24. PASTRY BLENDER Used to cut butter/shortening into flour or other dry mixtures Other options if you don’t have a pastry blender: a fork or 2 knives

25. PASTRY CLOTH Used for rolling out pastry dough or cookie dough Prevents sticking to counters We no longer have these

26. PASTRY BRUSH Used to brush dough with melted butter, grease pans, etc… Different kinds

27. ROLLING PIN Used for rolling out dough and pastries Different kinds If wooden, do NOT soak in water

28. STOCKINETTE A.k.a. rolling pin cover Used to cover a rolling pin to prevent sticking Similar to a sock with bottom cut out We no longer use these

29. RUBBER SCRAPER Not called a “spatula” in here Used for “scraping” sides of bowl Different sizes, different kinds, different colors

30. MIXING BOWLS Used for mixing ingredients, doughs, batters, etc… Glass mixing bowls- retain (or hold in) heat Good for making yeast breads (need heat) Metal mixing bowls- transfer heat Good for hot/cold foods, such as jello

31. SQUARE CAKE PAN Used for cakes, bar cookies, brownies Different sizes Straight sides Size etched on bottom Smaller pan requires longer bake time if same amount of ingredients used in each pan Ex-brownies

32. COOLING RACKS Also called wire cooling racks Used to cool cakes, cookies, etc… Elevates foods to cool underneath Prevents sogginess

33. ROUND CAKE PAN Used to make round/circular cakes Great for layer cakes Has straight sides Different sizes Size etched on bottom of pan

34. PIE PAN Used to bake pies Flared sides Size etched on bottom Different sizes

35. COOKIE SHEET Used for baking cookies No sides (maybe a little lip so it’s easier to get out of oven) Different sizes Foods can easily slide off, so be careful!

36. MUFFIN PAN Also called a muffin tin Used for baking cupcakes or muffins Different sizes (6, 9, or 12-muffin size)

37. JELLY-ROLL PAN Made to bake jelly-rolls, bar cookies, etc… Has 1” sides Foods don’t slide off as easily Can replace a cookie sheet Different sizes

38. CUSTARD CUPS Also called “individual custard cups” Used for individual servings of food Used for spices, after measured out Helps keep you organized

39. DUTCH OVEN Used for pot-roast, boiling pasta, making soups/sauces Large, typically heavy Sometimes have handles, some don’t…be careful!

40. DOUBLE BOILER Water in bottom, food in top Used to cook delicate foods like pudding Used to melt chocolate, etc…

41. SKILLET Used for frying and sauteing Different sizes Has a long handle

42. SAUCEPAN Used for making rice, smaller amounts of sauce, etc… Has a long handle Taller, deeper than skillet Different sizes

43. WHAT IS YOUR FAVORITE PIECE OF EQUIPMENT TO USE?? WHY??