Chapter 21: Equipping the Kitchen
1.) Paring Knife: A small knife used for removing the peel from fruits and vegetables. This Photo by Unknown Author is licensed under CC BY-SA
2.) Utility Knife: A small slicing knife that is good for cutting small foods such as tomatoes and apples.
3.) Chef’s Knife: Also called a French Knife, has a large triangular blade for slicing, chopping and dicing. This Photo by Unknown Author is licensed under CC BY-SA
4.) Bread Knife: A serrated or saw-tooth blade for slicing bread. This Photo by Unknown Author is licensed under CC BY-SA
5.) Slicing Knife- A large knife used for meat and poultry.
6.) Whisk: For stirring, beating and whipping
7.) Rotary Beater: For quick whipping, especially of egg whites and cream This Photo by Unknown Author is licensed under CC BY-NC-ND
8.)Scraper: For scraping the sides of the bowl after mixing This Photo by Unknown Author is licensed under CC BY-NC-SA
9.) Sifter: For removing lumps from dry ingredients This Photo by Unknown Author is licensed under CC BY-SA
10.) Turner: Used to lift and turn flat foods such as pancakes on a griddle or cookies on a cookie sheet
11.) Tongs: Used for gripping and lifting foods This Photo by Unknown Author is licensed under CC BY-SA
12.) Baster: A long tube with a bulb on the end that is used to suction up meat juices or other sauces for basting food that is cooking
13.) Ladle: A large, angled spoon with a long handle
14.) Pastry Brush- Used for brushing sauce on foods or glazes on pastry. This Photo by Unknown Author is licensed under CC BY-SA
15.) Cooling rack- Holds baked goods safely until they cool This Photo by Unknown Author is licensed under CC BY-NC-ND
16.) Stock Pot- A large, deep pot for making stock, soups and pasta.
17.) Saucepan- A pan with a handle for sauces and liquids
18.) Steamer pan- A two-piece pot for steaming vegetables This Photo by Unknown Author is licensed under CC BY-ND
19.) Skillet- A pan for browning and frying
20.) Double boiler- A small saucepan used to simmer foods that scorch easily