CULINARY TOOLS & EQUIPMENT

Look at each picture, then write your guess on your Culinary Tools & Equipment Worksheet.

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On your Culinary Tools & Equipment Worksheet: Write the correct name and spelling of each item. Then write a brief function for each item.

THE ANSWERS

1 Pastry Blender

1 Pastry Blender A pastry blender is used to cut-in shortening for pies.

2 Peeler

2 Peeler Is commonly used to shave the skin off fruits and vegetables. It can also be used to make delicate garnishes, such as carrot curls and chocolate curls.

3 Rolling Pin  

3 Rolling Pin Is used to stretch and roll dough, such as pie crusts, cookies, and biscuits. Most are made of hardwood, but marble and others may be used. Rolling pins with grooves that add patterns or fancy designs to dough are also available. French rolling pins do not have handles.

4 Sifter

4 Sifter Used to sift foods to incorporate air and eliminate lumps in foods such as flour, powdered sugar, and cocoa.

5 Rubber Scraper

5 Rubber Scraper A rubber scraper has a broad, flexible tip on a long handle. It is used to scrape food from the inside of bowls and pans. It is also used to fold in whipped cream or egg whites.

            6 Straight Edge Spatula                                

6 Straight Edge Spatula A straight edge spatula has a long, flexible blade with a rounded end. It is useful for scraping bowls and spreading icing on cakes.

7 Muffin Tin

7 Muffin Tin Muffin tins are used to bake cupcakes/muffins in

8 Flipper/turner

8 Flipper/turner A flipper/turner is used to flip/turn pancakes, burgers, omelets, etc.

 9 Colander

 9 Colander Metal or plastic bowl with 1/8 inch holes pressed through out it. Used for rinsing and draining foods.

10 Ladles

10 Ladles These can be made of wood, plastic or metal and come in many sizes ranging from 1 – 16 ounces. A tool with a bowl with a long handle for reaching to the bottom of deep pots and transferring liquids.

11 Cooling rack

11 Cooling rack Cools hot cookies from the oven

12 Slotted spoon

12 Slotted spoon Used to separate solid from liquid ingredients when serving

13 Pastry Brush

13 Pastry Brush Made of wood or plastic, with real or artificial hair. Used to brush sauce onto food, glazes on desserts, greasing cake pans, etc. Select brushes made with natural hairs rather than synthetic fibers, since the synthetic ones don't absorb liquid as well as natural ones

14 Paring Knife

14 Paring Knife A small knife to peel fruit

15 Tongs

15 Tongs Metal, wooden, or plastic pinching tools used to grab foods without using your hands or fingers.

16 Whisks

16 Whisks A long utensil with a set of slim stainless steel, plastic, silicone, or wood wires that are gathered at one end and looped at the other. Used to hand beat, incorporate, whisk, blend, and stir.

17 Tube Pan

17 Tube Pan A tube pan is used to make angel food cake AKA as an angel food cake pan

18 Serrated knife

18 Serrated knife A serrated knife is used to cut bread It resembles a sawtooth

 19 Cutting Board

19 Cutting Board A hard surface on which you place foods to be cut. These are made of plastic, wood and even glass, and are available in a variety of sizes Plastic ones are easy to maintain, since these won't splinter or shatter, unlike the wooden or glass types

20 Loaf/Bread pan

20 Load/bread pan A loaf/bread pan is used when making bread

21 Dry Measuring Cups

21 Dry Measuring Cups The standard set comes with 1/4, 1/3, 1/2 and 1 cup increments. Made of stainless steel, metal or plastic. Most sets can be nested/stacked inside each other for easy storage. Used for measuring dry ingredients (flour, sugar, etc.) Scoop up or spoon ingredient, and then run a straight knife or spatula across rim to level off excess ingredient (leveling).

22 Measuring Spoons

22 Measuring Spoons A set of individual plastic or metal utensils, ranging in increments of: 1/8, 1/4, 1/2, 1 teaspoon and 1, 1-1/2 tablespoons. Used to measure liquid or dry ingredients

23 Liquid Measuring Cups

 23 Liquid Measuring Cups These come in 1, 2, 4 and 8 cup capacities. Also available in plastic. Used for measuring liquid ingredients (milk, water, etc.) Place on a leveled surface and check at eye level for accurate measuring

24 Meat Thermometer

24 Meat Thermometer A short metal probe with a gauge, which is inserted into food and instantly indicates the food's internal temperature. This tool is used to determine a food's (roast, bread, etc.) doneness by registering its internal temperature The most accurate way to determine if a food is cooked. Cooking foods to their proper temperature is essential to help prevent food borne illnesses.

25 Chef’s Knife

25 Chef’s knife A chef’s knife is a large, general purpose knife used for chopping, slicing, and dicing a variety of foods

26 Can opener

26 Can opener A can opener is used to open lids on cans

27 Mixing Bowls

27 Mixing Bowls Mixing bowls are used to mix ingredients inside of They can come in varying sizes Can be made of stainless steel, plastic, glass

28 Pitcher

28 Pitcher A pitcher is used to hold and pour beverages Can be made out of plastic, glass, or stainless steel

29 Oven Mitts

29 Oven Mitts Oven mitts are used to protect your hands from hot pans

30 Dish Towels

30 Dish Towels Dish towels are used to dry dishes They are not used to also dry your hands on

31 Kitchen Shears

31 Kitchen Shears Are used to tackle a variety of cutting chores, such as snipping string,, and butcher’s twine, trimming artichoke leaves, and dividing taffy. To be used only in the kitchen with foods, not for household use.

32 Round Cake Pans

32 Round Cake Pan A round cake pan holds a cake while it bakes

33 Apron

33 Apron An apron is used to protect your clothes while cooking It is also used to protect your food from your clothing Must be worn at all times when cooking!

34 Grater

34 Grater The most common of grater is the four-sided. Each side has different sized holes that determine the size of the grated food pieces, from slices to shreds to crumbs.

35 Strainer or Sieve

35 Strainer or Sieve Comes in a variety of sizes. Has a cup shaped body made of perforated mesh. The holes range from extra fine to coarse. Strainer can be used to drain pastas, vegetables, and stocks, or sift foods like powdered sugar, flour, chocolate etc.

36 Jelly Roll Pan

36 Jelly Roll Pan These range in size (half and full sheet pans) and are usually made of metal or a combination of metals, and have only one edge to them, or all four as a jelly roll pan: available with or without a nonstick coating. Designed to allow heat to circulate freely around baked goods

37 Cookie Sheet

37 Cookie Sheet A cookie sheet is a flat, metal tray without sides. It is used to bake cookies on

38 SAUCE PAN WITH LID

38 SAUCE PAN WITH LID Has a long handle and straight sides. Primarily used for heating and cooking food in liquid, sauce pans come in many sizes in order to accommodate a variety of needs.

39 Sauté Pan

39 Sauté Pan There are two types of sauté pans: a pan with straight sides and a pan with sloped sides. Both are used to sauté and fry foods. The slope-sided pan allows the chef to flip items without using a spatula.

40 Wok

40 Wok A wok is useful for fast stove top cooking. The wok’s height and sloped sides are well-suited for tossing ingredients, an essential step in stir-frying. Once food has been cooked, it can be pushed to the side of the pan, leaving the hot center free for new ingredients to be cooked or heated.