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Kitchen Equipment and Utensils Final Exam Study Guide
Dry Measuring Cups Use: Measures dry ingredientsEx) flour, sugar, etc.
Liquid Measuring Cup Use: Measures liquids Ex) Oils, water, etc.
Bread knife Has a serrated or saw tooth blade
Colander Use: Strains foods. Ex) pasta
Wooden Spoon Use: Used when stirring hot things
Pastry Brush Use: Greases pan/brushes doughEx) egg wash for a golden brown color on pastries
Measuring Spoons Use: Measures liquids and dry ingredients Ex) sugar, salt, flour, vanilla etc.
Whisk Use: Beats eggs, mixes batter/food
Tongs Use: Picks up salad, turns chicken, hot dogs, etc.
Rubber Scraper Use: Mixes ingredients, folds in egg whites, scraps sides of bowls
Pastry Blender Use: Mixes and cuts fat into flour
Turner Use: Flips burgers, turns pancakes, eggs, etc.
Can Opener Use: Opens lids on cans safely.
Garlic Press Designed to crush garlic cloves.
Peeler Use: Peels vegetables and fruits.Ex) carrots, potatoes, apples, etc.
Metal Spatula Use: Levels dry ingredients Ex) Flour.Also used for icing/frosting baked goods.
Chef’s Knife Used to slice, chop and dice. Has a large triangular blade.
Slotted Spoon Use: Spoon used for straining. Ex) pasta
Pot Use: Many functions including making pasta, soups, sauces, and stews.
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.
Paring Knife Use: Small knife that is ideal for peeling.Ex) fruit, removing seeds, cutting small garnishes
Blender Use: Basic pureeing, mixing and blending of foodsEx) smoothies, soups, processing hard foods
French Knife Use: All-purpose knife used to cut meats and vegetables
Grater Use: Shreds cheese and vegetables
Mixing Bowls Use: Mixing container
Flour Sifter Use: Combines dry ingredients and removes lumps to ensure a standard measure and uniform texture in baked goods. Ex) Flour, Cinnamon, Sugar
Apple Core Use: Removes core from apples and cuts them into uniform pieces
Cutting Board Use: Base of all cutting. Ex) Meats, Fruits, Vegetables.Also protects counter when cutting
Rolling Pin Use: Flattens and rolls out dough/pastry
Strainer Use: Strains smaller foods
Kitchen Shears Use: Snips string, dough and cuts vegetables and meats
Potato Masher Use: Crushes soft foods.Ex) Mashed potatoes or applesauce.
Griddle Use: Used for large quantities of foods like fried eggs, hamburgers, pancakes, and omelets that must be turned to cook on both sides.
Wok Use: High heat cooking Ex) For stir-frying.
Thermometer Use: Measures temperature of oven or refrigerator.
Meat Thermometer Use: Measures internal temperature of meat
Rotary Beater Use: Hand-held beater that mixes, beats, whips foods.Ex) beats eggs
Ladle Use: Moves liquids Ex) soups
Electric Mixer Use: Electrically mixes batters, dough and whips ingredients.
Oven Mitts Use: Protection against burn injury.
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.
Fold in To incorporate a delicate mixture into a thicker heavier mixture with a rubber scraper using a down, up and over motion
julienne To cut food into thin stick sized strips
Knead To work dough to blend ingredients to make it smooth and elastic
Boiling To cook food in liquid that has reached the highest temperature possible, air bubbles continuously rise, break the surface and escape as steam.
chop To cut food into small irregular pieces
Whip To beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy.
Saute This technique lets food cook quickly in small amounts of fat without burning.
Simmer To cook food in a liquid at temperatures just below boiling, air bubbles rise slowly and just barely break the surface.
Strain Done to remove liquid from cooked food
Cut in To mix solid fat and flour using a pastry blender
Mince To chop finely
dice To cut food into square pieces
Measuring Tools Liquid Measuring Cup Dry Measuring Cups
Identifying Kitchen Utensils
a hand-held, hand-powered tool used to prepare food
Cooking Terms The Language of the Recipe. Become familiar Terms are important tools for the cook. Each has its own meaning. Achieve best results.
Equipment & Terms. Measuring & Equivalents Review Statements Brown sugar – pack it into the cup. Brown sugar – pack it into the cup. Flour – stir, spoon.
Equipment & Terms. Measuring & Equivalents Review Statements Brown sugar – pack it into the cup (like wet sand) Brown sugar – pack it into the cup (like.
Preparation & Cooking Terms. Bake To cook in the oven by dry heat.
Getting Started in The Kitchen
Vivian Baglien. Bake Cooking in an oven or oven-type appliance. When meat is cooked uncovered it is generally referred to as roasting.
Kitchen Equipment and Utensils
Basic Kitchen Tools and Equipment
Kitchen Equipment Unit Mixing Bowls To mix foods.
Food Lab Equipment BINGO. Rubber Scraper Used to remove soft or liquid ingredients entirely from a bowl or container.
Kitchen Utensils and Techniques
Basic Kitchen Devices and Functions
Equipment & Terms Measuring & Equivalents Review Statements Brown sugar – pack it into the cup. Brown sugar – pack it into the cup. Flour – stir, spoon.
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