2. Basic Skills and Equipment
Chapter 3
Basic Skills and Equipment

3. Objectives
Measure liquid, dry, and moist ingredients for use in recipes.
Identify various small kitchen utensils and discuss their functions.
Demonstrate basic knife skills.
Explain how to select and care for cookware and bakeware.
Use various pieces of small kitchen equipment, cookware, and bakeware.

4. Measuring Ingredients
Measuring each type of ingredient correctly will help food products turn out right
Choose the correct tools for each measuring task
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5. Measuring Dry Ingredients
1. Spoon the ingredient into the correct measuring cup until it is overfilled 2. Use a straight-edged spatula to level off any excess
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6. Measuring Liquid Ingredients
Set a liquid measuring cup on a flat surface and view the desired measurement at eye level
Slowly pour the ingredient into the measuring cup until it reaches the mark for the desired amount
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7. Measuring Thick, Moist Ingredients
1. Press the thick, moist ingredient into a dry measuring cup with a flexible spatula, removing any air pockets 2. Overfill the measuring cup 3. Level it with a straight-edged spatula
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8. Measuring by Weight
Using a kitchen scale gives the most precise measurements
Set the scale to zero or tare so that you don’t include the weight of the container with the weight of your ingredient
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9. Think Further
When would it be important to measure ingredients with a kitchen scale instead of measuring cups?
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10. Kitchen Utensils Things to consider before buying small equipment
Types and frequency of kitchen tasks performed
Equipment design and operation
Quality of materials
Construction of handles
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11. Mixing Tools Used for combining ingredients
Mixing spoons (wood, nylon, silicone, metal)
Slotted spoons
Whisks
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12. Baking Tools
Used to prepare breads, cakes, cookies, and pies, which will be cooked in an oven
Examples: sifters; pastry blenders; pastry brushes; basting brushes; rolling pins; nonstick baking mats; parchment paper; and bent-edged, straight-edged, and flexible spatulas

13. Thermometers Used to measure the temperature of foods and appliances
Can improve cooking success and reduce the risk of foodborne illness
Food thermometers: meat, instant-read, and candy/fat thermometers
Appliance thermometers: refrigerator-freezer and oven thermometers

14. Cutting Tools Used to divide foods into parts for recipes
Examples: kitchen and poultry shears, peelers, shredder-graters, plane graters, and cutting boards
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15. Other Preparation Tools
Used for a variety of food preparation tasks
Examples: tongs, kitchen forks, ladles, basters, colanders, strainers, and can openers
© Mark Herreid/Shutterstock
© Robert Adrian Hillman/Shutterstock
© mareandmare/Shutterstock

16. In Your Opinion…
How would the types of utensils available affect a person’s satisfaction and success with food preparation tasks?
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17. Types of Knives May have smooth or serrated blades
Popular knives include the chef’s knife, paring knife, bread knife, boning knife, and utility knife
© AlenKadr/Shutterstock

18. Buying Knives Knives may be bought individually or in sets
Consider the materials used for blades and handles
For safety, the tang should extend at least one-third of the way into the handle and be secured with at least two rivets

19. Knife Skills Learn the proper grip for holding a chef’s knife
Practice slicing technique to cut pieces of uniform thickness
Curl the fingers of the hand not holding the knife to protect them from getting cut
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20. Caring for Knives Keep knives sharp
Follow proper cutting techniques and use knives only as intended
Wash and dry knives individually by hand
Do not store knives with other utensils

21. Think Further Which is the most versatile of all kitchen knives?
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22. Cookware
Used for cooking foods in water or other liquids over direct surface heat
Examples: saucepans, pots, double boilers, pressure cookers, skillets/fry pans, sauté pans, griddles, and omelet pans

23. Bakeware Used when cooking foods in an oven
The performance of bakeware is affected by whether its surface is shiny or dull
Examples: insulated bakeware; cookie sheets; cake, tube, springform, jelly roll, pizza, muffin, and loaf pans; pie plates; casseroles, soufflé dishes, and roasting pans

24. Buying Cookware and Bakeware
Consider the following features
Performance of materials and finishes
Construction, including handles and lids
Weight and durability
Opportunities for storage

25. Cookware and Bakeware Materials
All cookware and bakeware materials have certain disadvantages
Metal materials may pose concerns such as rusting and pitting
Glass and ceramic materials, including porcelain enamel coatings, may crack, chip, and break
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26. Cookware and Bakeware Materials
Silicone and plastic materials are not suitable for broiler or rangetop use
Nonstick finishes make cooking and cleanup easy, but they have been associated with various health issues
Microwavable materials must allow microwaves to pass through to food
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27. Use and Care of Cookware and Bakeware
To maintain cookware and bakeware, follow manufacturer’s directions for use and cleaning
© Julija Sapic/Shutterstock

28. Think Further
How does the outer surface of bakeware affect foods prepared in the bakeware?
© Michael C. Gray/Shutterstock

29. Review
1. What is the first step to follow when measuring liquid ingredients?
Set a liquid measuring cup on a flat surface and view the desired measurement at eye level
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30. Review
2. What types of thermometers are used in the kitchen, and how are they used?
Meat, instant-read, and candy/fat thermometers are used to measure the temperature of foods
Refrigerator-freezer and oven thermometers are used to measure the temperature of appliances
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31. Review 3. What are two guidelines for using a chef’s knife?
Learn the proper grip for holding the knife
Practice the slicing technique to cut pieces of uniform thickness and to cut sticks and dices
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32. Review
4. What is a disadvantage of glass and ceramic cookware and bakeware materials?
They may crack, chip, and break
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33. Review 5. What type of equipment would be used to cook and serve soup?
Soup would be cooked in a saucepan or pot, and it would be served with a ladle