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Published byCharlene Cummings Modified over 8 years ago
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KITCHEN TOOLS Created by Mrs. Schecter
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SLOTTED SPOON ( DRAIN LIQUIDS FROM FOODS ) TONGS ( TURN HOT FOODS WITHOUT PIERCING) STEAMER ( COOKS FOODS ABOVE WATER) FLOUR SIFTER ( REMOVE LUMPS AND ADD AIR TO DRY INGREDIENTS.
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GRATER ( SHREDDING CHEESE & VEGGIES) COLANDER ( DRAINS LIQUID FROM COOKED FOOD ) PEELER (removes “skin” from fruits/vegetables) PASTRY BLENDER (CUTTING SHORTENING INTO DRY INGREDIENTS)
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ROLLING PIN (flattens out dough out to an even thickness) THERMOMETER (shows the temperature of food) KITCHEN SHEARS (cutting herbs or dried fruit) PASTRY BRUSH (used to apply melted butter/margarine to a surface)
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EGG SEPARATER (separates the egg white from the yolk) WOODEN SPOON (beating, mixing, & stirring hot foods) STRAINER (removes seeds from foods) TIMER (makes sounds to alert the cook)
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WIRE WHISK (incorporates volume or air) RUBBER SCRAPER/SPATULA (COMBINES INGREDIENTS & CLEANS THE BOWL) METAL SPATULA (used to flip eggs/omelets/pancakes…) DOUBLE BOILER (gently heats milk, chocolate & sauces)
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POTATO MASHER (hand mashes potatoes) GARLIC PRESS (crushes garlic) MICRO PLANE (finely grates hard cheeses and spices) APPLE CORER (removes the center/slices an apple)
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CAN OPENER POT HOLDER POT BAKING PAN/SHEETS
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Measure ingredients Pour Scoop
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BOILSAUTE/FRY CUT IN BAKE BEAT/ELCTRIC MIXER
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Chef knife Serrated knife Bowl Oven/ for baking Stove top/ burner/ for cooking Microwave/ for fast cooking
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Chop/chopping Mince/mincing Combine Beat an egg Grease a panStir
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FlourSugar Baking sodaBaking Powder Brown Sugar
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Salt & pepperShortening/solid vegetable fat Eggs Nuts Raisins Butter
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Teaspoon = tsp Tablespoon = tbsp c. = cup pt. = pint qt. = quart g = gram oz = ounce fl.oz. = fluid ounce lb. = pound dash = 1/8 teaspoon 3 tsp = 1 tbsp 2 tbsp = 1 fl.oz. 4 tbsp = 1/4 cup (2 fl.oz.) 5 1/3 tbsp = 1/3 cup (2 2/3 fl.oz.) 8 tbsp = 1/2 cup (4 fl.oz.) 16 tbsp = 1 cup (8 fl.oz.) 2 c. = 1 pt. (16 fl.oz.) 2 pt. = 1 qt. (32 fl.oz.) 4 qt. = 1 gallon (128 fl.oz.) ABBREVIATIONS & MEASUREMENTS
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