Part 2 Equipment Page 462

Kitchen Tools Have the right tool for the job A few tools are essential Most basics are relatively inexpensive

Measuring Tools Standardized sizes Accurate measure Customary vs metric measure

Liquid measuring cup Glass or plastic Extra space at top for less spilling Comes in 1 C, 2 C sizes

Dry Measuring Cups Used to measure dry and solid ingredients Basic set 1 C, ½ C, 1/3 C and ¼ C Metric set includes: 250 mL, 125 mL, and 50 mL

Measuring Spoons Measure small amounts of liquid and dry ingredients Customary set includes: 1 T, 1 t, ½ t and ¼ t Metric set includes: 25 mL, 15 mL, 5 mL, 2 mL, and 1 mL

Knives Utility knife Paring knife Bread knife All purpose to cut and slice many foods Paring knife Peel, cut and slice small fruits/veggies Bread knife (serrated – sawtooth) cuts bread and cakes easily

Boning knife Slicing knife Chef knife Strong tip and narrow, easy to separate bone from meat Slicing knife Used to slice meat and poultry Chef knife Used for cutting, slicing, chopping See page 464 for pictures

Other Cutting Tools Kitchen shears Peeler Cutting dried fruit, parsley, chives or snipping chicken skin Peeler Used to remove a thin outer layer from veggies and fruits

Grater Cutting board Used to shred cheese, potatoes, and carrots Grate citrus peel and nutmeg Cutting board Variety of sizes and colors Protects counter while you are cutting

Mixing Equipment Pastry blender Wire whisk U shaped wires capped with handle Cuts fat into flour for making pastry dough Wire whisk Flexible wires held together by a handle Blends, stirs, beats Beats egg whites

Sifter Container with a blade Forces dry ingredients through fine wire screen Gets rid of lumps Mixes ingredients thoroughly

Rotary beater Mixing spoon Blends, whips, beats Quicker than spoon or whisk Mixing spoon Used to mix, beat, and stir Mixing bowls Glass, plastic, or metal All shapes and sizes

Cooking & Baking Tools Utility fork Long, strong tines Aids in lifting or carving Meat thermometer Measure internal temperatures Tongs Used to turn foods or transfer them

Rubber scraper Pastry brush Flat, flexible blade Used to scrape batter Folds one ingredient into another Pastry brush Used to brush sauces or glazes on foods

Slotted spoon Basting spoon Used to lift solid pieces of food from cooking liquid or sauce Basting spoon Large shallow spoon Long handles Bastes, stirs sauces

Ladle Colander Used to spoon soup or stew from cooking pan Draining liquids from foods such as cooked pasta

Straight edge spatula Long, flexible blade with straight, dull edge Level off ingredients Loosen baked goods Frosts baked goods

Turner Wire racks Used for turning foods such as eggs and pancakes Used as a place to cool foods

Cookware Saucepans Pots Long handle Two small handles Various sizes With covers Used on top of range Pots Two small handles Various sizes With covers Can be used in oven too

Skillets Wok Also called frying pans More shallow Slanted sides Some covers Measured by diameter Used to brown/fry foods Wok Designed for stir frying Deeper than skillet Slanted sides, wider at top Bottom may be rounded or flat

Steamer basket Steaming foods Veggies Inserted in a saucepan Small holes allow steam to pass

Double boiler Two – part saucepan for gently heating delicate foods Boiling water in lower part heats food in upper part

Baking Pans Metal or heat resistant glass Cake pan, pie pan, muffin pan, loaf pan, baking sheet

Roasting pan Shallow pan used for roasting meat/poultry Rack on bottom to keep meat separate from juices

Cookware for the Microwave Heat resistant glass Casserole dishes, baking dishes, Plastic items labeled microwave safe Paper plates and towels labeled microwave safe Not suitable Metal Aluminum foil Pottery Brown bags Plastic container for take out Wooden containers Straw baskets