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