Chapter 10: Kitchen Utensils Food and Fitness Mrs. Karen Swope Columbian High School

Small Equipment Small equipment _____________________ Increases _____________ in the kitchen Choose tools that meet __________ and fit into _______________. Consider quality ____________________, and well designed tools.

Group Equipment by Task Measuring tools: spoons, cups, ________________________________ Made of ______________________, plastic, glass

Mixing Tools Every recipe requires ingredients to be mixed. Wooden spoons, slotted spoons, heavy metal spoons, rotary beater, whisk (chefs prefer a whisk to a rotary beater)

Baking Tools Used to prepare baked goods. Sifter, pastry blender, pastry brushes, rolling pin, ______________, bent- edged spatula, _______________________, rubber or silicone spatula.

Thermometers Accurately measuring temperature can _____________________________________________. Types: oven-safe, ________________________, candy, deep-fat, refrigerator-freezer.

Cutting Tools Preparing ingredients often requires a variety of cutting tasks. Cutting tools: ___________________________________________________________________________________________________________________.

Knives Serrated blade has a ____________________. Blades can be made of ______________ steel. _______________ is easy to sharpen but can rust or stain. Stainless steel is hard to sharpen but does not __________________________. Knife handles can be made of wood, plastic, or bone.

Knives cont. _________: prong of the knife that extends into the handle; should extend at least ______ of the way into handle. At least _____________ should join the knife to the handle.

Knives cont. ____________ knife: also called a chef knife; _______________. Used for cutting, chopping, dicing. ____________ knife: _________________ knife, slightly longer blade than a paring knife. _______________knife: the _________knife, used to peel fruits, vegetables.

Other Preparation Tools Tongs, ladles, colanders (___________________________), strainers (wire mesh,used to separate liquids from solids),can openers electric or manual. All of these are helpful tools found in most kitchens.

Cookware: Metal Materials Several metals are used for conventional cookware: ___________________________________________________________________________, annodized aluminum, copper clad, stainless steel, and metal alloys. Many advantages and disadvantages for each.

Cookware: Glass Common name for heat treated glass is ______________. May be used in oven but not on stovetops. Materials are attractive but they can crack, chip, and break. Glass does not react with _______________ of the food, you can see the food as it cooks.

Cookware: glass-ceramic Brand name is ______________________. It is strong, durable, can go from _____________________, and is usually microwave safe. It does not conduct heat evenly. _____________________: glass-like material that is fused to a metal base at very high temperatures. They come in many bright colors and may be easier to clean.

Cookware: Ceramic Made from non-metallic minerals that are fired at very high temperatures. Includes _____________________________________. Cannot be used on stovetops. They retain heat well.

Earthenware

Cookware: _________ and Plastic ____________ has a rubbery, flexible texture. Come in many bright colors. Bakers like it’s________________ properties. Plastic materials are good for microwave. Both materials can be placed in the ________. Silicone can withstand temps from sub zero - over 400 degrees. However, should not be used under a __________________.

Cooking Utensils Pots - larger, have _________________________ Saucepans - smaller than a pot, _____________________ Double boiler - smaller pan fits into a larger pan containing water; heat ________________________________________. Pressure saucepan - pressure increases in saucepan to __________________________ cooking. Skillet - wide bottom, low sides, used for panbroiling (pan frying) Griddle - a skillet without _____________________

Baking Utensils Materials include: single ply sheet aluminum, insulated (2 ply) aluminum, glass, and ceramic. It’s important to consider the baking utensil’s surface; shiny or dull. Shiny ______________; produces a _________, softer crust. Dark or dull_________ heat; produces a______________, ______________ crust.

Baking Utensils cont. Come in many different shapes and sizes. Insulated bakeware will have a __________________________ of aluminum. Cookie sheets, cake pans, angel food cake, springform pan, muffin, bread, pie, and pizza pans are usually made of aluminum. Casserole and roasting pans are made of ______________________, size, shape varies.