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

2. Small Equipment  Small equipment saves time  Increases efficiency in the kitchen  Choose tools that meet needs and fit into budget.  Consider quality material, construction, and well designed tools.

3. Group Equipment by Task  Measuring tools: spoons, cups, liquid measures, dry measures  Made of aluminum, stainless, plastic, glass

4. 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)

5. Baking Tools  Used to prepare baked goods.  Sifter, pastry blender, pastry brushes, rolling pin, stockinette, bent- edged spatula, straight- edged spatula, rubber or silicone spatula.

6. Thermometers  Accurately measuring temperature can improve cooking success.  Types: oven-safe, instant- read, candy, deep-fat, refrigerator- freezer.

7. Cutting Tools  Preparing ingredients often requires a variety of cutting tasks.  Cutting tools: kitchen shears, peelers, shredder- grater, cutting boards, knives.

8. Knives  Serrated blade has a sawtooth edge.  Blades can be made of stainless or carbon steel.  Carbon steel is easy to sharpen but can rust or stain.  Stainless steel is hard to sharpen but does not rust or stain.  Knife handles can be made of wood, plastic, or bone.

9. Knives cont.  Tang: prong of the knife that extends into the handle; should extend at least 1/3 of the way into handle.  At least two rivets should join the knife to the handle.

10. Knives cont.  French knife: also called a chef knife; most versatile. Used for cutting, chopping, dicing.  Utility knife: good all-around knife, slightly longer blade than a paring knife.  Paring knife: the smallest knife, used to peel fruits, vegetables.

11. Other Preparation Tools  Tongs, ladles, colanders (perorated bowl used to drain fruits, vegetables, pasta), strainers (wire mesh,used to separate liquids from solids),can openers electric or manual.  All of these are helpful tools found in most kitchens.

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

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

14. Cookware: glass-ceramic  Brand name is Corning Ware.  It is strong, durable, can go from freezer to oven, and is usually microwave safe.  It does not conduct heat evenly.  PORCELAIN ENAMEL: 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.

15. Cookware: Ceramic  Made from non-metallic minerals that are fired at very high temperatures.  Includes earthenware, stoneware, and terra cotta.  Cannot be used on stovetops.  They retain heat well.

16. Earthenware

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

18. Cooking Utensils  Pots - larger, have 2 handles  Saucepans - smaller than a pot, 1 handle  Double boiler - smaller pan fits into a larger pan containing water; heat food over water for gentler cooking.  Pressure saucepan - pressure increases in saucepan to speed cooking.  Skillet - wide bottom, low sides, used for panbroiling (pan frying)  Griddle - a skillet without sides

19. 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 reflects heat away; produces a lighter, softer crust.  Dark or dull absorbs heat; produces a darker, crisper crust.

20. Baking Utensils cont.  Come in many different shapes and sizes.  Insulated bakeware will have a layer of air between 2 sheets 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 heavier matierials, size, shape varies.