1. Basic Kitchen Tools and Utensils

2. Large Appliances Refrigerators-may have the freezer on the top, on the bottom, or on the side – Some are self-defrosting – Have extra freezer space – Ice makers – Ice cube and water dispensers Freezers-separate from the refrigerators. – Larger freezer space for storing frozen foods Automatic dishwashers-makes the clean up job easier but is not essential

3. Stoves/Conventional ovens-stoves usually come with conventional ovens – Some also include a microwave – Others include convection ovens A convection oven uses a high-speed fan to circulate hot air throughout the oven, which speeds up the cooking – Conventional ovens may be self-cleaning or continuous cleaning – An automatic timer that can turn the oven on or off is another possible feature Microwave ovens-fast, convenient, & easy to use – Foods cook up to 75% faster than in a conventional oven. You can reheat leftover food, cook food, or defrost frozen food. – Defrosting means thawing or unfreezing frozen food.

4. Small Appliances Electric skillets Toasters Blenders Food processors Slow cookers Popcorn poppers

5. Pots and Pans Bakeware Cookie sheet: used for baking cookies or pizza Pie Pan: used for baking pies and quiches Loaf pan: used for baking bread and meat loaf Muffin pan: used for baking muffins, cupcakes, and rolls Cake pans: used for baking cakes and bar cookies. Available in square, round, rectangular, and tube. Casseroles: ovenproof dishes, which come in a variety of sizes

6. Pots and Pans Cookware Double boiler: used for foods that burn easily, such as milk and sauces Saucepans: used for top-of-the-stove cooking. Have one long handle and a lid. Available in different sizes

7. Utensils Measuring Utensils Dry measuring cups: used to measure dry ingredients such as flour, sugar and pasta Liquid measuring cups: used to measure liquid ingredients such as milk and oil Measuring spoons: used to measure small amounts of certain ingredients such as baking powder and seasonings

8. Utensils Cutting Utensils Chef’s knife: used for cutting, mincing, slicing, and dicing foods Paring knife: small knife used for peeling and cutting fruits and vegetables Slicing knife: used for slicing meat and poultry Cutting Board: used to protect the counter when cutting Peeler: used for peeling fruits and vegetables Kitchen Shears: scissors used in the kitchen to cut foods such as chicken Can Openers: hand operated or electrical, used to open canned foods Grater: used for grating, shredding, or slicing vegetables and cheese

9. Utensils Mixing Utensils Mixing bowls: used for mixing ingredients. Usually come in different sizes Wooden spoon: spoon made of wood Whisk: used for beating and blending. Especially good for beating egg white mixtures and stirring sauces. Rubber scraper: used for cleaning foods completely from side of bowl Pastry blender: used to mix butter/shortening with flour Sifter: used for removing lumps and adding air to flour before measuring. Can also combine dry ingredients. Rotary beater: used for beating light mixtures or adding air to eggs

10. Utensils Cooking Utensils Kitchen fork: used for lifting and turning food Spatula/turner: used for lifting and turning foods such as pancakes and hamburgers Tongs: used for lifting and turning hot foods Ladle: used for serving soups

11. Utensils Other Kitchen Utensils Colander: used for draining liquids from cooked food or for rinsing fruits and vegetables Slotted spoon: large serving spoon used to drain liquids from cooked foods Strainers: used to separate liquids from solids Rolling pin: used to flatten dough Timer: used to keep track of time when food cooks Thermometer: used to check the internal temperature of foods