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Kitchen Equipment and Utensils Final Exam Study Guide
1. Kitchen Equipment and Utensils Final Exam Study Guide
2. Kitchen Equipment
3. Dry Measuring Cups
• Use: Measures dry ingredients• Ex) flour, sugar, etc.
4. Liquid Measuring Cup
• Use: Measures liquids• Ex) Oils, water, etc.
5. Bread knife
• Has a serrated or saw tooth blade6. Colander
• Use: Strains foods.• Ex) pasta
7. Wooden Spoon
• Use: Used when stirring hot things8. Pastry Brush
• Use: Greases pan/brushes dough• Ex) egg wash for a golden brown color on
pastries
9. Measuring Spoons
• Use: Measures liquids and dry ingredientsEx) sugar, salt, flour, vanilla etc.
10. Whisk
• Use: Beats eggs, mixes batter/food11. Tongs
• Use: Picks up salad, turns chicken, hotdogs, etc.
12. Rubber Scraper
• Use: Mixes ingredients, folds in eggwhites, scraps sides of bowls
13. Pastry Blender
• Use: Mixes and cuts fat into flour14. Turner
• Use: Flips burgers, turns pancakes, eggs,etc.
15. Can Opener
• Use: Opens lids on cans safely.16. Garlic Press
• Designed to crushgarlic cloves.
17. Peeler
Use: Peels vegetables and fruits.Ex) carrots, potatoes, apples, etc.
18. Metal Spatula
• Use: Levels dry ingredients Ex) Flour.• Also used for icing/frosting baked goods.
19. Chef’s Knife
Used to slice, chop and dice. Hasa large triangular blade.
20. Slotted Spoon
• Use: Spoon used for straining. Ex) pasta21. Pot
• Use: Many functionsincluding making
pasta, soups, sauces,
and stews.
22. Frying Pan
• Use: For foods that needs to be stirred, scrambled, orflipped over as it cooks in a small amount of butter, oil, or
liquid.
23. Paring Knife
• Use: Small knife that is ideal for peeling.Ex) fruit, removing seeds, cutting small
garnishes
24. Blender
• Use: Basic pureeing,mixing and blending
of foods
• Ex) smoothies, soups,
processing hard foods
25. French Knife
• Use: All-purpose knife used to cut meatsand vegetables
26. Grater
• Use: Shreds cheese and vegetables27. Mixing Bowls
• Use: Mixing container28. Flour Sifter
• Use: Combines dry ingredients and removeslumps to ensure a standard measure and
uniform texture in baked goods.
• Ex) Flour, Cinnamon, Sugar
29. Apple Core
• Use: Removes corefrom apples and cuts
them into uniform
pieces
30. Cutting Board
• Use: Base of all cutting. Ex) Meats, Fruits,Vegetables.
• Also protects counter when cutting
31. Rolling Pin
• Use: Flattens and rolls out dough/pastry32. Strainer
• Use: Strains smaller foods33. Kitchen Shears
• Use: Snips string, dough and cutsvegetables and meats
34. Potato Masher
• Use: Crushes softfoods.
• Ex) Mashed potatoes
or applesauce.
35. Griddle
• Use: Used for largequantities of foods
like fried eggs,
hamburgers,
pancakes, and
omelets that must be
turned to cook on
both sides.
36. Wok
• Use: High heatcooking
• Ex) For stir-frying.
37. Thermometer
• Use: Measures temperature of oven orrefrigerator.
38. Meat Thermometer
• Use: Measures internal temperature ofmeat
39. Rotary Beater
• Use: Hand-held beater that mixes, beats, whipsfoods.
• Ex) beats eggs
40. Ladle
• Use: Moves liquids Ex) soups41. Electric Mixer
• Use: Electricallymixes batters,
dough and whips
ingredients.
42. Oven Mitts
• Use: Protectionagainst burn injury.
43. To Cream
• To soften solid fat,often by adding a
second ingredient
and working with a
wooden spoon or
an electric mixture
until fat is
incorporated.
44. Fold in
• To incorporate adelicate mixture
into a thicker
heavier mixture
with a rubber
scraper using a
down, up and over
motion
45. julienne
• To cut food intothin stick sized
strips
46. Knead
• To work dough toblend ingredients
to make it smooth
and elastic
47. Boiling
• To cook food in liquidthat has reached the
highest temperature
possible, air bubbles
continuously rise,
break the surface and
escape as steam.
48. chop
• To cut food intosmall irregular
pieces
49. Whip
• To beat quicklyand vigorously to
incorporate air into
a mixture, making
it light and fluffy.
50. Saute
• This technique letsfood cook quickly
in small amounts of
fat without burning.
51. Simmer
• To cook food in aliquid at
temperatures just
below boiling, air
bubbles rise slowly
and just barely
break the surface.
52. Strain
• Done to removeliquid from cooked
food
53. Cut in
• To mix solid fatand flour using a
pastry blender
54. Mince
• To chop finely55. dice
• To cut food intosquare pieces