Identifying Kitchen Utensils - PowerPoint Presentation

Slide1

Identifying Kitchen Utensils

Ms. CilurzoSlide2

Dry Measuring Cups

Use: Measures dry ingredients

Ex: Flour, Sugar, Brown Sugar, Solid Fats Slide3

Liquid Measuring Cup

Use: Measures liquids

Ex) Oils, water, milk etc.

Place on a leveled surface and check at eye level for accurate measuring Slide4

Colander

Use: Strains Larger Quantities of Food

Ex: Pasta, Vegetables Slide5

Wooden Spoons

Use: Stirs hot foods

Ex: Soups, Sauces Slide6

Pastry Brush

Use: Used to brush sauce onto food, glazes on desserts, greasing cake pans, etc.

Ex) egg wash for a golden brown color on pastries Slide7

Measuring Spoons

Use: Measures

smaller

amounts of liquid and dry ingredients Ex) sugar, salt, flour, vanilla etc. Slide8

Whisk

Use: Beats, whips, stirs, and mixes food

Ex) Used to scramble eggs Slide9

Tongs

Use: Picks up salad, turns chicken, hot dogs, etc. Slide10

Rubber Scraper

Use: Scrapes sides of bowls, folds in egg whites or whipped creamSlide11

Pastry Blender

Use: Mixes and cuts fat into flourSlide12

Turner

Use: Flips burgers, turns pancakes, eggs, etc. Slide13

Pasta Spoon

Use: Picks up and drains water from pastaSlide14

Can Opener

Use: Opens lids on cans safely.Slide15

Garlic Press

Use

: Crushes garlic by pressing garlic cloves through the fine holes on the garlic press.Slide16

Peeler

Use: Peels vegetable and fruit skins.

Ex) carrots, potatoes, apples, etc. Slide17

Spatula

Use: Levels dry ingredients, spreads icing on cakesSlide18

Slotted Spoon

Use: Spoon used for straining.

Ex) pasta Slide19

Sauce Pan

Used on top of a stove for heating food and reducing sauces.Slide20

Sauté Pan/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. Slide21

Egg Separator

Use: Separates egg whites from yolks Slide22

Pizza Cutter

Use: Cuts pizza into uniform slicesSlide23

Ice Cream Scoop

Use: Scoops Ice Cream Slide24

Paring Knife

Use: Small knife that is ideal for peeling.

Ex) Removing seeds from fruits or vegetables, chopping herbs Slide25

Utility Knife

Use: a utility knife is between a chef's knife and paring knife in size. Medium size knife used to chop meat and vegetablesSlide26

Bread Knife/Serrated Knife

Use: Cuts soft bread without crushing it. Serrated edges make it easier to cut.Slide27

Chef’s Knife

Use: All-purpose large knife used to chop meats and vegetables Slide28

Grater

Use: Shreds cheese and vegetablesSlide29

Egg Slicer

Use: Slices eggs into uniform pieces Slide30

Mixing Bowls

Use: Mixing containers Slide31

Sifter

Use: Combines dry ingredients by incorporating air and removes lumps for uniform texture.

Ex) Flour, Cinnamon, Sugar, Powdered Sugar Slide32

Zester

Use: Obtains zest from lemon and citrus fruits. Slide33

Melon Baller

Use: cuts

melons into

uniform piecesSlide34

Apple Slicer/Corer

Use: Removes core from apples and cuts them into uniform pieces Slide35

Cutting Board

Use: Protects counter when cutting, Base of all cutting.

Ex) Meats, Fruits, Vegetables. Slide36

Pizza Pan

Use: Flat pan used to bake pizza Slide37

Rolling Pin

Use: Stretches and rolls dough, such as pie crusts, cookies, and biscuitsSlide38

Cake Pan

Used to bake cakes into different shapes Slide39

Muffin Tin

Used to bake muffins and cupcakesSlide40

Pie Plate

Used to bake pies Slide41

Loaf Pan

Used to bake bread and cakes into the shape of a loafSlide42

Meat Fork

Use: Fork used to pick up meat Slide43

Kitchen Shears

Use: Snips string, dough and cuts vegetables and meats. Only used in the Kitchen.Slide44

Potato Masher

Use: Breaks up/Mashes solid foods

Ex) Mashed potatoes or applesauce.Slide45

Meat Tenderizer

Used

to tenderize slabs of meat in preparation for cooking the meat.Slide46

Griddle

Use: Used for large quantities of foods like fried eggs, hamburgers, pancakes, and omelets that must be turned to cook on both sides. Slide47

Wok

Use: High heat cooking

Ex) For stir-frying.