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Presentation on theme: "EQUIPMENT"— Presentation transcript:
Slide1
EQUIPMENT
names and uses
Slide2
Mixing Bowls
Combine ingredients in
Slide3
Pastry Blender
Used to cut fat into flour
Slide4
Grater
Shred food into tiny pieces
Slide5
Kitchen Shears
Cut up dry foods and herbs
Slide6
Peeler
Removes the skin of fruits and vegetables
Slide7
Rubber Scraper
Flexible top to remove foods from the sides of bowls
Slide8
Serrated (Bread) Knife
Cut bread and soft foods
Slide9
Utility Knife
Knife used to make long shallow cuts
Slide10
Paring Knife
Make small shallow cuts
Slide11
Rolling Pin
Roll dough flat
Slide12
Sifter
Adds air into flour and other dry ingredients
Slide13
Cutting Board
Protects counters while cutting
Slide14
Colander
Drains liquids from large amounts of ingredients
Slide15
Strainer
Drains liquids from small amounts of ingredients
Slide16
Whisk
Whip, beat, and mix
Slide17
Can Opener
Removes the lids of cans
Slide18
Dry Measuring Cups
Measuring dry ingredients
1 c.
½ c.
1/3 c.
¼ c.
Slide19
Measuring Spoons
Measure anything smaller than ¼ cup
1 T.
1 t.
½ t.
¼ t.
Slide20
Liquid Measuring Cup
Measures all liquids
Slide21
Custard Cup
Holds premeasured ingredients
Slide22
Spatula
Level off dry ingredients
Slide23
Skillet
For pan and stir frying
Slide24
Tongs
Pick up and turn over hot foods without piercing the skin
Slide25
Wooden Spoon
For stirring ingredients together
Slide26
Ladle
For spooning up soups and stews
Slide27
Sauce Pan
For boiling water and making soups
Slide28
Turner
For turning over and flipping hot foods
Slide29
Jelly Roll Pan/Baking Sheet
4 sided baking sheet, prevents spills in the bottom of the oven
Slide30
Cookie Sheet
2 sided baking sheet, easy to slide cookies off without breaking them
