1. CULINARY TOOLS & EQUIPMENT

2. Look at each picture, then write your guess on your Culinary Tools & Equipment Worksheet.

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48. On your Culinary Tools & Equipment Worksheet: Write the correct name and spelling of each item. Then write a brief function for each item.

49. 1 Pizza Wheel / Pizza Cutter

50. THE ANSWERS

51. 1 Pizza Wheel / Pizza Cutter For cutting baked pizza into serving pieces, no other tool slices more sharply and cleanly than a pizza cutter. It can also be used to cut pies.

52. 2 Vegetable Peeler

53. Is commonly used to shave the skin off fruits and vegetables. It can also be used to make delicate garnishes, such as carrot curls and chocolate curls.

54. 3 Rolling Pin

55. Is used to stretch and roll dough, such as pie crusts, cookies, and biscuits. Most are made of hardwood, but marble and others may be used. Rolling pins with grooves that add patterns or fancy designs to dough are also available. French rolling pins do not have handles.

56. 4 Sifter

57. Used to sift foods to incorporate air and eliminate lumps in foods such as flour, powdered sugar, and cocoa.

58. 5 RUBBER,PLASTIC, OR SILICONE SPATULA

59. A rubber, plastic or silicone spatula have a broad, flexible tip on a long handle. It is used to scrape food from the inside of bowls and pans. It is also used to fold in whipped cream or egg whites. Avoid using it to scrape foods with high amounts of food coloring, such as: tomato paste, catsup, etc.; they stain easily.

60. 6 Straight Spatula

61. A straight spatula or palette knife, has a long, flexible blade with a rounded end. It is useful for scraping bowls and spreading icing on cakes.

62. 7 Offset Spatula

63. 7 Offset Spatulas An offset spatula, or turner, has a broad stainless steel blade that is bent to keep the users hands off the hot surfaces. It is used to lift and turn foods, such as pancakes and cookies, so they can cook on both sides.

64. 8 Eggbeater / Rotary Beater

65. Used to beat foods to incorporate air in such foods as eggs, egg whites, whip cream etc.

66. 9 Colander

67. Metal or plastic bowl with 1/8 inch holes pressed through out it. Used for rinsing and draining foods.

68. 10 Ladles

69. These can be made of wood, plastic or metal and come in many sizes ranging from 1 – 16 ounces. A tool with a bowl with a long handle for reaching to the bottom of deep pots and transferring liquids.

70. 11 Masher

71. Has a long handle and has a grid and openings to it. Used to break up solid foods: boiled fruits or vegetables.

72. 12 Large Spoons

73. These can be made of wood, plastic or metal. Large spoon: used for stirring or turning foods Slotted spoon: flat with holes pressed through it; used for straining or skimming food particles or items from liquids

74. 13 Pastry Brush

75. Made of wood or plastic, with real or artificial hair. Used to brush sauce onto food, glazes on desserts, greasing cake pans, etc. Select brushes made with natural hairs rather than synthetic fibers, since the synthetic ones don't absorb liquid as well as natural ones

76. 14 Pastry Bag & Accessories

77. 14 Pastry Bag & Accessories A coned shaped bag (vinyl, nylon or plastic coated cotton), about 2 feet long with a large and small opening Accessories: star, cone, flat, curved, three hole and slanted tips, which range in size and diameter Used to: pipe cream or mixtures, fill pasta or baked goods (eclairs), etc

78. 15 Tongs

79. Metal, wooden, or plastic pinching tools used to grab foods without using your hands or fingers.

80. 16 Whisks

81. Regular: A long utensil with a set of slim stainless steel, plastic, silicone, or wood wires that are gathered at one end and looped at the other. Used to hand beat, incorporate, whisk, blend, and stir. Balloon: Same as above, except shorter and wider Used to incorporate air into creams, fillings, mixtures, etc.

82. 17 Chef’s Fork / Kitchen Fork

83. Is used to lift and turn meat and other foods. It is also used to hold larger pieces of food when cutting them.

84. 18 Scooper

85. Scoops are used to measure equal amounts of food. They have a lever to mechanically release food and are numbered according to size. The number indicates how many level scoops it takes to fill a quart. The higher the number, the smaller the amount of food the scoop holds.

86. 19 Cutting Surface / Board

87. 19 Cutting Surface A hard surface on which you place foods to be cut. These are made of plastic, wood and even glass, and are available in a variety of sizes Plastic ones are easy to maintain, since these won't splinter or shatter, unlike the wooden or glass types

88. 20 Juicer

89. A beveled cone made of plastic, glass or wood. Used to break up food's fibres (citrus fruits: lemon, orange, lime, etc.), thus releasing their juices

90. 21 Measuring Cups

91. The standard set comes with 1/4, 1/3, 1/2 and 1 cup increments. Made of stainless steel, metal or plastic. Most sets can be nested/stacked inside each other for easy storage. Used for measuring dry ingredients (flour, sugar, etc.) Scoop up or spoon ingredient, and then run a straight knife or spatula across rim to level off excess ingredient (leveling).

92. 22 Teaspoons & Tablespoons

93. A set of individual plastic or metal utensils, ranging in increments of: 1/8, 1/4, 1/2, 1 teaspoon and 1, 1-1/2 tablespoons. Used to measure liquid or dry ingredients These are more accurate than cutlery teaspoons and tablespoons, since cutlery spoons vary from one manufacturer to an other Wash and dry well to prevent plastic ones from discoloring and metal ones from rusting

94. 23 Measuring Cups - Glass

95. These come in 1, 2, 4 and 8 cup capacities. Also available in plastic. Used for measuring liquid ingredients (milk, water, etc.) Place on a leveled surface and check at eye level for accurate measuring It's a good investment to have the 1 and 4 cup measuring cups The glass type are usually heat resistant and their markings don't rub off as easily as the plastic ones

96. 24 Meat Thermometer

97. A short metal probe with a gauge, which is inserted into food and instantly indicates the food's internal temperature. This tool is used to determine a food's (roast, bread, etc.) doneness by registering its internal temperature The most accurate way to determine if a food is cooked. Cooking foods to their proper temperature is essential to help prevent food borne illnesses.

98. 25 Portion Scale

99. Is a type of spring scale used to determine the weight of an ingredient or portion of food. It can be reset to zero so you can measure individual ingredients.

100. 26 Balance Scale

101. A Balance Scale is used to measure most baking ingredients. The ingredients being weighed are placed on one side while weights are placed on the other side. When the two sides are balanced, the ingredients weigh the same as the weights.

102. 27 Electronic Scale

103. An electronic, or digital, scale weighs an item when it is placed on its tray. The weight is displayed in numbers on a digital readout rather than by a needle. The readout is more accurate than a portion scale.

104. 28 Blender

105. A tall and narrow container with small detachable blades. Used to liquify foods quickly: e.g., sauces, soups, etc. Not recommended for mashing starch items: e.g., cooked potatoes, carrots, etc.

106. 29 Microwave Oven

107. It uses invisible waves of energy called microwaves to heat, reheat, defrost, and cook foods.

108. 30 Electric Mixer

109. A small appliance that ranges in size, speed settings and comes freestanding or mounted on a base. Used to mix foods that require time and endurance: whipping cream, whipping egg whites, mixing batter, etc.

110. 31 Kitchen Shears

111. Are used to tackle a variety of cutting chores, such as snipping string,, and butcher’s twine, trimming artichoke leaves, and dividing taffy. To be used only in the kitchen with foods, not for household use.

112. 32 Skimmer

113. Has a flat, perforated surface for removing food from stocks and soups. It is also used to skim impurities from the top of liquids.

114. 33 Meat Tenderizer

115. Each side of a meat tenderizer has different-sized toothlike points that are made of aluminum, steel or wood. These points tenderize meat by breaking up and bruising the fibers.

116. 34 Garlic Press

117. Used to mince garlic by pressing garlic cloves through the fine holes on the garlic press.

118. 35 Whisk / Spring Beater

119. Has a spring end that beats foods. Has similar functions like the egg beater and whisk.

120. 36 Grater / Box or Tower Grater

121. The most common of grater is the four- sided. Each side has different sized holes that determine the size of the grated food pieces, from slices to shreds to crumbs.

122. 37 Microplane

123. With razor-sharp edges and comfortable grips, grater creates flakes of hard cheese, chocolate and zest. Top salads and pastas with Parmesan Reggiano or add natural flavors to lemon crème brûlée or vinaigrette. Stainless steel plane grates fine, lacy wisps from even the hardest cheeses. Soft-touch handle eases fatigue. Blades made in the USA, assembled

124. 38 Spoon Rest

125. Used to rest a spoon, fork, whisk, pasta server, etc. in between use to help keep it clean. Do not use counter, sink, or outside of food containers, because they contain germs.

126. 39 Strainer or Sieve

127. Comes in a variety of sizes. Has a cup shaped body made of perforated mesh. The holes range from extra fine to coarse. Strainer can be used to drain pastas, vegetables, and stocks, or sift foods like powdered sugar, flour, chocolate etc.

128. 40 Sheet (Cookie) Pan / Tray

129. These range in size (half and full sheet pans) and are usually made of metal or a combination of metals, and have only one edge to them, or all four as a jelly roll pan: available with or without a nonstick coating. Specifically made for baking cookies and similar items Designed to allow heat to circulate freely around baked goods

130. 41 STOCK POT

131. Has straight sides and is taller than it is wide. A stockpot is used to cook large quantities of liquid on the range, such as stocks, or soups. Some stockpots have a spigot at the side near the bottom, so liquid can be drained off without lifting the pot.

132. 42 SAUCE PAN WITH LID

133. Has a long handle and straight sides. Primarily used for heating and cooking food in liquid, sauce pans come in many sizes in order to accommodate a variety of needs.

134. 43 Sauté Pan

135. There are two types of sauté pans: a pan with straight sides and a pan with sloped sides. Both are used to sauté and fry foods. The slope-sided pan allows the chef to flip items without using a spatula.

136. 44 Wok

137. A wok is useful for fast stove top cooking. The wok’s height and sloped sides are well-suited for tossing ingredients, an essential step in stir-frying. Once food has been cooked, it can be pushed to the side of the pan, leaving the hot center free for new ingredients to be cooked or heated.

138. 45 Hotel Pans

139. 45 Hotel Pan The cooked foods in a steam table are held in hotel pans. Hotel pans are often used to store refrigerated food and hold casseroles during baking. They come in many different sizes.