Presentation is loading. Please wait.

Presentation is loading. Please wait.

Chapter 10 Kitchen Utensils

Similar presentations

Presentation on theme: "Chapter 10 Kitchen Utensils"— Presentation transcript:


2 Chapter 10 Kitchen Utensils
Part 2 The Management of Food Note: This chapter covers functions of small kitchen utensils as well as selection, care, and use of cooking and baking utensils. This presentation displays the text objective related to each of these topics, followed by information to help students achieve the objective.

3 Objective Discuss: How many kitchen utensils can you name? Why do you think there is such a variety of utensils available? Identify various small kitchen utensils and discuss their functions.

4 Measuring Tools Liquid measures measure milk, water, oil, and other liquid ingredients. Dry measures measure dry ingredients, such as flour and sugar, and solid ingredients like shortening and peanut butter. Measuring spoons measure small amounts of liquid and dry ingredients. Discuss: What sizes of these measuring utensils are commonly available?

5 Mixing Tools Wooden spoons stir and mix without scratching pans.
Slotted spoons remove pieces of food from liquid. Heavy metal spoons stir thick mixtures. Rotary beaters beat, blend, and incorporate air. Whisks incorporate air into foods and prevent lumps in sauces. Discuss: What mixing tools are shown here? Which of the tools listed would you use to beat the egg whites for a meringue?

6 Baking Tools Sifters blend dry ingredients.
Pastry blenders blend shortening into flour. Pastry brushes brush butter or sauces on foods. Rolling pins roll dough. Bent-edged spatulas lift and turn foods like pancakes. Straight-edged spatulas spread icings and level ingredients in dry measures. Rubber spatulas fold one ingredient into another. Discuss: What baking tools are shown here? What are two tools that might be used with a rolling pin and what are their functions?

7 Thermometers Oven-safe thermometers are placed in foods during cooking. Instant-read thermometers are inserted into foods at the end of cooking time. Discuss: Why is it important to be able to accurately measure the temperature of a food product? What are two types of appliance thermometers that might be used in a kitchen? Candy thermometers are marked with temperatures needed for different kinds of candies. Deep-fat thermometers show oil temperatures for frying foods.

8 Cutting Tools Kitchen shears snip herbs, trim vegetables, and cut meat, dough, and pizza. Poultry shears cut through fowl and fish bones. Peelers remove the outer surface of fruits and vegetables. Shredder-graters shred and grate foods such as cheese and cabbage. Cutting boards protect surfaces when cutting foods. Discuss: What is the difference between poultry shears and ordinary kitchen shears? With what types of fruits and vegetables might you use a peeler?

9 Knives French knives chop and dice fruits and vegetables.
Slicing knives cut meat, bread, and soft vegetables. Utility knives trim fat from meat and cut tender vegetables and cheese. Paring knives peel fruits and vegetables. Discuss: What types of knives are shown here? What is the most versatile of all kitchen knives? What is the smallest knife used in the kitchen? What types of blades are found on kitchen knives? Chicago Cutlery

10 Other Preparation Tools
Tongs turn meats and handle foods like corn on the cob. Kitchen forks transfer and turn heavy foods. Ladles dip and pour liquids. Basters baste foods and skim fat from liquids. Colanders drain foods. Strainers separate liquid and solid foods. Can openers remove can lids. Discuss: What preparation tools are shown here? What kitchen utensils have you seen other than those discussed in this chapter?

11 Objective Discuss: How much cooking and baking do you expect to do in the future as the head of your household? How will the types of utensils available to you affect your satisfaction and success with cooking and baking tasks? Explain how to select and care for cooking and baking utensils.

12 Cooking Utensils Saucepans and pots cook foods over direct heat.
Double boilers gently cook foods with steam. Pressure saucepans use increased pressure to cook foods more quickly. Discuss: What is the difference between a saucepan and a pot? What does a double boiler look like? Skillets panbroil foods. Griddles grill sandwiches and make pancakes. Omelet or crepe pans make omelets and delicate French pancakes. Magnalite

13 Baking Utensils Cookie sheets – cookies, toasted bread
Cake pans – shortened cakes Angel food cake pans – unshortened cakes Springform pans – cheesecakes, tortes Jelly roll pans – sheet cakes, cake rolls Pizza pans – pizza Discuss: How does the outer surface of bakeware affect foods prepared in the bakeware? What is insulated bakeware? Revere

14 Baking Utensils Muffin pans – muffins, cupcakes
Loaf pans – breads, loaf cakes Pie plates – pies Casseroles – one-dish meals Soufflé dishes – soufflés Roasting pans – meats, poultry Discuss: What are some uses of bakeware other than those listed here?

15 Selection and Care When buying cooking and baking utensils, consider
performance of materials and finishes construction, including handles and lids weight and durability storage, cleaning, and conditioning requirements Discuss: What are the characteristics of a well-constructed saucepan? Why is it important to consider the weight of cooking and baking utensils? What types of cooking and baking utensils would provide you with the greatest satisfaction? Why?

16 Objective Discuss: What kitchen utensils have you used to prepare foods in the past? Even if you do not plan to do much cooking in the future, why might it be worthwhile to know how to use different pieces of small kitchen equipment, cookware, and bakeware? Demonstrate the use of various pieces of small kitchen equipment, cookware, and bakeware.

17 Using Kitchen Utensils
Choose the right utensil for the task you are performing and use the utensil the way it was intended. Clean and care for utensils according to manufacturers’ directions. Store utensils in convenient locations. Discuss: Why is it important to choose the right tool for each food preparation task?

18 Apply It! You are making fruit and spice oatmeal for breakfast. The recipe calls for two cups of water, one cup of oatmeal, one-half cup of diced pears, and one-half teaspoon of cinnamon. You are to combine the ingredients and cook the cereal on the rangetop. Discuss: What additional kitchen utensils would you need if you were preparing scrambled eggs and hot chocolate to serve with the oatmeal? How will you use each kitchen utensil needed to prepare this recipe?

19 What utensils do you want to have in your kitchen?
Key Question Note: Encourage students to use this question to help them review chapter information and apply it to their lives. What utensils do you want to have in your kitchen?

20 Other Questions to Consider
How can I decide what types of small kitchen utensils will best meet my needs? What are the advantages and disadvantages of various cookware and bakeware materials? What special considerations should I keep in mind when choosing microwave cookware? Discuss: What other questions did this chapter raise that you would like to explore?

Download ppt "Chapter 10 Kitchen Utensils"

Similar presentations

Ads by Google