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Kitchen Equipment and Utensils

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Presentation on theme: "Kitchen Equipment and Utensils"— Presentation transcript:

1 Kitchen Equipment and Utensils

2 Kitchen Equipment

3 Dry Measuring Cups Use: Measures dry ingredients
Ex) flour, sugar, etc.

4 Liquid Measuring Cup Use: Measures liquids Ex) Oils, water, milk etc.

5 Colander Use: Strains larger quantities of food Ex) pasta

6 Wooden Spoon Use: Used when stirring hot things and creaming together ingredients

7 Pastry Brush Use: Used to brush sauce onto food, glazes on desserts, greasing cake pans, etc. Ex) egg wash for a golden brown color

8 Measuring Spoons Use: Measures smaller amounts of liquid and dry ingredients Ex) sugar, salt, flour, vanilla etc.

9 Whisk Use: Beats, whips, stirs, and mixes food
Ex) Used to scramble eggs, beat whipped cream, mix pancake batter, etc.

10 Tongs Use: Picks up salad, turns chicken, hot dogs, etc.

11 Rubber Scraper Use: Scrapes sides of bowls, folds in egg whites

12 Pastry Blender Use: Mixes and cuts fat (like butter) into flour

13 Turner Use: Flips burgers, turns pancakes, eggs, etc.

14 Can Opener Use: Opens lids on cans safely.

15 Garlic Press Use: Crushes garlic by pressing garlic cloves through the fine holes.

16 Peeler Use: Peels vegetable and fruit skins.
Ex) carrots, potatoes, apples, etc.

17 Metal Spatula Use: Levels dry ingredients, spreads icing on cakes

18 Slotted Spoon Use: Spoon used for straining. Ex) pasta

19 Pot Use: cooks large quantities of liquid on the stove, such as soups, stews, pasta, sauces

20 Frying Pan Use: For foods that needs to be stirred, scrambled, or flipped over as it cooks in a small amount of butter, oil, or liquid.

21 Paring Knife Use: Small knife that is ideal for peeling and chopping herbs.

22 Blender Use: Basic pureeing, mixing and blending of foods
Ex) smoothies, soups, processing hard foods

23 Chef’s Knife Use: All-purpose large knife used to chop meats and vegetables

24 Grater Use: Shreds cheese and vegetables

25 Mixing Bowls Use: Mixing container

26 Flour Sifter Use: Combines dry ingredients by incorporating air and removes lumps for uniform texture. Ex) Flour, Cinnamon, Baking Soda, Baking Powder

27 Apple Core Use: Removes core from apples and cuts them into uniform pieces

28 Cutting Board Use: Protects counter when cutting, Base of all cutting.
Ex) Meats, Fruits, Vegetables.

29 Rolling Pin Use: Stretches and rolls dough, such as pie crusts, cookies, and biscuits.

30 Strainer Use: Drain smaller quantities of food
Ex) pastas, vegetables, and stocks

31 Kitchen Shears Use: Snips string, dough and cuts vegetables and meats. Only used in the Kitchen.

32 Potato Masher Use: Breaks up solid foods
Ex) Mashed potatoes or applesauce.

33 Griddle Use: Used for large quantities of foods like fried eggs, hamburgers, pancakes, and omelets that must be turned to cook on both sides.

34 Wok Use: High heat cooking Ex) For stir-frying.

35 Thermometer Use: Measures temperature of oven or refrigerator.

36 Meat Thermometer Use: Measures internal temperature of meat

37 Rotary Beater Use: Hand-held beater that mixes, beats, whips foods.
Ex) beats eggs

38 Ladle Use: Transfers liquids, reaches to the bottom of deep pots
Ex) Soups, Stews, Chili

39 Electric Mixer Use: Electrically mixes batters, dough and whips ingredients.

40 Oven Mitts Use: Protection against burn injury when taking hot items out of the oven

41 Egg Separator Use: Separates egg whites from yolks

42 Pizza Cutter Use: Cuts pizza into uniform slices

43 Meat Fork Use: Fork used to pick up meat

44 Cake Pan Used to bake cakes into different shapes

45 Muffin Tin Used to bake muffins and cupcakes

46 Loaf Pan Used to bake bread and cakes into the shape of a loaf

47 Pasta Spoon Use: Picks up and drains water from pasta

48 Cooling Rack Cools food efficiently and protects countertops from being scorched.

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