Kitchen Equipment and Utensils Final Exam Study Guide
Kitchen Equipment
Dry Measuring Cups
Liquid Measuring Cup
Bread knife
Colander
Wooden Spoon
Pastry Brush
Measuring Spoons
Whisk
Tongs
Rubber Scraper
Pastry Blender
Turner
Can Opener
Garlic Press
Peeler
Metal Spatula
Chef’s Knife
Slotted Spoon
Pot
Frying Pan
Paring Knife
Blender
French Knife
Grater
Mixing Bowls
Flour Sifter
Apple Core
Cutting Board
Rolling Pin
Strainer
Kitchen Shears
Potato Masher
Griddle
Wok
Thermometer
Meat Thermometer
Rotary Beater
Ladle
Electric Mixer
Oven Mitts
To Cream
Fold in
julienne
Knead
Boiling
chop
Whip
Saute
Simmer
Strain
Cut in
Mince
dice
1.38M
Категория: Английский языкАнглийский язык

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 blade

6. Colander

• Use: Strains foods.
• Ex) pasta

7. Wooden Spoon

• Use: Used when stirring hot things

8. 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 ingredients
Ex) sugar, salt, flour, vanilla etc.

10. Whisk

• Use: Beats eggs, mixes batter/food

11. Tongs

• Use: Picks up salad, turns chicken, hot
dogs, etc.

12. Rubber Scraper

• Use: Mixes ingredients, folds in egg
whites, scraps sides of bowls

13. Pastry Blender

• Use: Mixes and cuts fat into flour

14. Turner

• Use: Flips burgers, turns pancakes, eggs,
etc.

15. Can Opener

• Use: Opens lids on cans safely.

16. Garlic Press

• Designed to crush
garlic 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. Has
a large triangular blade.

20. Slotted Spoon

• Use: Spoon used for straining. Ex) pasta

21. Pot

• Use: Many functions
including making
pasta, soups, sauces,
and stews.

22. Frying Pan

• Use: For foods that needs to be stirred, scrambled, or
flipped 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 meats
and vegetables

26. Grater

• Use: Shreds cheese and vegetables

27. Mixing Bowls

• Use: Mixing container

28. Flour Sifter

• Use: Combines dry ingredients and removes
lumps to ensure a standard measure and
uniform texture in baked goods.
• Ex) Flour, Cinnamon, Sugar

29. Apple Core

• Use: Removes core
from 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/pastry

32. Strainer

• Use: Strains smaller foods

33. Kitchen Shears

• Use: Snips string, dough and cuts
vegetables and meats

34. Potato Masher

• Use: Crushes soft
foods.
• Ex) Mashed potatoes
or applesauce.

35. Griddle

• Use: Used for large
quantities of foods
like fried eggs,
hamburgers,
pancakes, and
omelets that must be
turned to cook on
both sides.

36. Wok

• Use: High heat
cooking
• Ex) For stir-frying.

37. Thermometer

• Use: Measures temperature of oven or
refrigerator.

38. Meat Thermometer

• Use: Measures internal temperature of
meat

39. Rotary Beater

• Use: Hand-held beater that mixes, beats, whips
foods.
• Ex) beats eggs

40. Ladle

• Use: Moves liquids Ex) soups

41. Electric Mixer

• Use: Electrically
mixes batters,
dough and whips
ingredients.

42. Oven Mitts

• Use: Protection
against 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 a
delicate mixture
into a thicker
heavier mixture
with a rubber
scraper using a
down, up and over
motion

45. julienne

• To cut food into
thin stick sized
strips

46. Knead

• To work dough to
blend ingredients
to make it smooth
and elastic

47. Boiling

• To cook food in liquid
that has reached the
highest temperature
possible, air bubbles
continuously rise,
break the surface and
escape as steam.

48. chop

• To cut food into
small irregular
pieces

49. Whip

• To beat quickly
and vigorously to
incorporate air into
a mixture, making
it light and fluffy.

50. Saute

• This technique lets
food cook quickly
in small amounts of
fat without burning.

51. Simmer

• To cook food in a
liquid at
temperatures just
below boiling, air
bubbles rise slowly
and just barely
break the surface.

52. Strain

• Done to remove
liquid from cooked
food

53. Cut in

• To mix solid fat
and flour using a
pastry blender

54. Mince

• To chop finely

55. dice

• To cut food into
square pieces
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