1. Kitchen Equipment and Utensils Final Exam Study Guide

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, etc.

5. Bread knife
Has a serrated or saw tooth blade

6. Colander
Use: Strains foods.
Ex) pasta

7. Wooden Spoon
Use: Used when stirring hot things

8. Pastry Brush Use: Greases pan/brushes dough
Ex) egg wash for a golden brown color on pastries

9. Measuring Spoons
Use: Measures liquids and dry ingredients Ex) sugar, salt, flour, vanilla etc.

10. Whisk
Use: Beats eggs, mixes batter/food

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

12. Rubber Scraper
Use: Mixes ingredients, folds in egg whites, scraps sides of bowls

13. Pastry Blender
Use: Mixes and cuts fat into flour

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

15. Can Opener
Use: Opens lids on cans safely.

16. Garlic Press
Designed to crush garlic cloves.

17. Peeler Use: Peels vegetables and fruits.
Ex) carrots, potatoes, apples, etc.

18. Metal Spatula Use: Levels dry ingredients Ex) Flour.
Also used for icing/frosting baked goods.

19. Chef’s Knife
Used to slice, chop and dice. Has a large triangular blade.

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

21. Pot
Use: Many functions including making pasta, soups, sauces, and stews.

22. 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.

23. Paring Knife Use: Small knife that is ideal for peeling.
Ex) fruit, removing seeds, cutting small garnishes

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

25. French Knife
Use: All-purpose knife used to cut meats and vegetables

26. Grater
Use: Shreds cheese and vegetables

27. Mixing Bowls
Use: Mixing container

28. Flour Sifter
Use: Combines dry ingredients and removes lumps to ensure a standard measure and uniform texture in baked goods.
Ex) Flour, Cinnamon, Sugar

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

30. Cutting Board Use: Base of all cutting. Ex) Meats, Fruits, Vegetables.
Also protects counter when cutting

31. Rolling Pin
Use: Flattens and rolls out dough/pastry

32. Strainer
Use: Strains smaller foods

33. Kitchen Shears
Use: Snips string, dough and cuts vegetables and meats

34. Potato Masher Use: Crushes soft foods.
Ex) Mashed potatoes or applesauce.

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

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

37. Thermometer
Use: Measures temperature of oven or refrigerator.

38. Meat Thermometer
Use: Measures internal temperature of meat

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

40. Ladle
Use: Moves liquids Ex) soups

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

42. Oven Mitts
Use: Protection against burn injury.

43. To Cream
To soften solid fat, often by adding a second ingredient and working with a wooden spoon or an electric mixture until fat is incorporated.

44. Fold in
To incorporate a delicate mixture into a thicker heavier mixture with a rubber scraper using a down, up and over motion

45. julienne
To cut food into thin stick sized strips

46. Knead
To work dough to blend ingredients to make it smooth and elastic

47. Boiling
To cook food in liquid that has reached the highest temperature possible, air bubbles continuously rise, break the surface and escape as steam.

48. chop
To cut food into small irregular pieces

49. Whip
To beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy.

50. Saute
This technique lets food cook quickly in small amounts of fat without burning.

51. Simmer
To cook food in a liquid at temperatures just below boiling, air bubbles rise slowly and just barely break the surface.

52. Strain
Done to remove liquid from cooked food

53. Cut in
To mix solid fat and flour using a pastry blender

54. Mince
To chop finely

55. dice
To cut food into square pieces