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KITCHEN TOOLS
AND EQUIPMENT
HAND TOOLS AND SMALL
EQUIPMENT
Ball Cutter, Melon Ball Scoop, or Parisienne Knife Cutter :
A sharp-edged scoop or cup-shaped, half sphere implement used for cutting out balls of fruits and vegetables.
BENCH SCRAPER
A broad, rectangular stiff
piece of metal with wooden
handle on one edge used to cut pieces of dough
and to scrape workbenches.
CHANNEL KNIFE
A small hand tool used
generally in decorative
works such as in making garnishes.
CHINA CAP
A cone shaped strainer used to strain soups, stocks, sauces, and either liquid.
COLANDER
A perforated bowl of varying
sizes made of stainless steel, aluminum or
plastic used to drain washed
or cooked ingredients from liquid.
COOK’S FORK
A heavy, two pronged fork
with a long handle used
to lift and turn food
items such as big cuts of
meat and poultry.
FINE CHINA CAP
Very fine meshed
china cap used when
great clarity or
smoothness is needed in
a liquid.
FOOD MILL
A device with hand- turned
blade that forces food through
perforated disk that are
interchangeable with different coarseness or
fineness reduce a solid to small, fine pieces or powdery
particles like vegetables, coffee, pepper, spices, etc.
PASTRY BAGS AND TUBES
A funnel like or cone shaped cloth or plastic bag with an open end that can be fitted with metal or plastic tubes or tips of
varying sizes and designs.
PASTRY WHEEL
A round, rotating
blade plain or plated with a handle used to cut rolled-
out dough pastries, and baked pizzas
RUBBER SPATULA or
SCRAPER
A broad, flexible plastic or rubber
scraper, that is rectangular in shape with a curve on one
side.
SIEVE
A screen- type mesh
supported by a round metal
frame used for sifting dry
ingredients like starch and flour.
SKIMMER
A perforated disk, slightly cupped
with a long handle used to skim or
remove surfaces layers of flat, from simmering stock,
sauce or soup, stew or jam, or used to remove
solid pieces from soups, stocks and
other liquids
SPOONS: SOLID,, SLOTTED AND PERFORATED
Large stainless spoons holding
about 3 ounces used for mixing, stirring, basting and serving.
Slotted and perforated spoons
are large, long handled spoons with
holes in the bowl used to remove
larger solid particles from liquids.
STRAIGHT SPATULA
A 2 to 3 cm. wide, flexible handled
blade with a rounded,
unsharpened end used for
manipulating foods such as
spreading and for smoothing icings on cakes and for
mixing and scraping bowls.
WIRE WHIP
A device with loops
or stainless steel wire
fastened to a handle.
ZESTER
A small fine toothed metal
grater often mounted on a
wooden or plastic handle to remove the
zest or colored portions of
citrus peels in thin strips.
POTS AND PANS
In general, pots are deep with high sides. They are deeper than they are wide (thus their walls are
taller than the diameter of the bottom). Pots almost always have straight/vertical sides.
Pans on the other hand tend to be shallower. The term pan encompasses a wider variety of cookware
shapes. They typically have somewhat sloped-outward sides. They can be fry pans (a.k.a. skillets)
which are very shallow with only small sides and wide bottoms all the way to saucepans - which look
much like pots, but have slightly sloped-out sides whose height is roughly equal to the diameter of the
bottom.
Both pots and pans can have those long handles, but generally only pots will have the smaller tab
handles or loop handles that only extend an inch or two from the pot.
BAIN MARIE PAN
Tall cylindrical stainless steel
containers used to store and hold
food in water bath.
BRAZIER
A round, shallow,
heavy duty pot with
straight sides used for
browning, braising, and
stewing meats.
CASSEROLE PAN
A covered utensil of oven- proof pottery, metal of glass
with one or two handles
wherein food may be baked and served ;
mostly used on top of the stove
CAST IRON SKILLET
A very heavy, thick bottomed frying pan used
pan frying when a very steady, even
heat is needed.
CHAFFING DISH
A small portable bain-marie used to keep the food warm for use at the table;
may be electric or
alcohol burning.
DOUBLE BROILER
Two nested handled
saucepans equipped with a
single cover which is used to cook food over
boiling or simmering
water or for the purpose of
keeping the food warm.
MARMITE
A special metal or earthenware
pot with a lid and handles
used for long, slow cooking usually 8- 12
ounces in capacity.
NON-STICK PAN
Pans known by various brand
names like Telfon and
Silverstone, with a very
slippery finish, but one that
requires a lot of care because
it is easily to scratched.
RAMEKIN
A small individual
circular, usually white,
porcelain, glass earthenware oven- proof,
dish from 4- 15 inches in
diameter used for egg custards, mousses, baked
eggs, etc.
ROASTING PAN
A large rectangular
pan, deeper and heavier than an
ordinary baking pan
used to roast meats and
poultry.
SAUCE POT
A round pot of medium depth similar to stock
pots, but shallower, thus making stirring
or mixing process easier.
SAUCE PAN
Amedium deep cooking utensil with
one long handle and
slightly round bottom.
Service Pan, Counter or Steam
Table Pan
Rectangular pans made of stainless steel
designed to hold foods in service
counters to keep the warm, used for baking and steaming and
used for serving and storage.
Sheet Pan or Bun Pan
A rectangular shallow pan to
bake cakes, rolls and
cookies, and for baking or
broiling certain meats
and fish.
STOCK POT
A large, cylindrical,
deep, straight pot for
preparing stocks and simmering
large quantities of
liquids.
KNIVES
A knife (plural knives) is a cutting
tool with an exposed cutting edge or
blade, hand-held or otherwise, with or without a handle.
BONING KNIFE
A thin, pointed blade about 6
inches in length used
for boning raw meats and
poultry
BUTCHER KNIFE
A heavy, broad, slightly curved blade
used for cutting,
sectioning, and trimming raw materials.
CLAM KNIFE
A short, rigid, broad- bladed
knife with a slight edge
used to open clams and selected shellfish varieties.
CLEAVER
A very heavy, broad blade
used for cutting
through bones and
heavy chopping.
FRENCH KNIFE
The most widely used knife in the kitchen for chopping,
slicing, dicing etc.
OYSTER KNIFE
A short, rigid, blunt knife with a
dull edge used to open
oysters.
PARING KNIFE
A small pointed blade about 2 to
4 inches in length used for trimming and paring fruits
and vegetables.
SALAD KNIFE
The type of knife used mostly for
pantry work, cutting, and preparing
salad greens and fruits.
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EQUIPMENT
More complicated tools are called equipment. They may
refer to a small electrical appliance, such as a mixer, or a
large, expensive, power-operated appliance such a
range or a refrigerator.
REFRIGERATORS / FREEZERS
are necessary in preventing bacterial infections from foods. Most refrigerators have special compartment for meat, fruits and vegetables to keep the moisture content of each type of food.
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GRILLS / GRIDDLES. These are flat heated surfaces where food is directly cooked.
OVEN
- is a thermally insulated chamber used for the heating, baking or drying of a substance, and most commonly used for cooking.
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KITCHEN STOVE
- a kitchen appliance used for cooking food
FOOD PROCESSOR
An electric appliance with interchangeable blades within a closed container into which food is inserted for slicing, shredding, mincing, chopping, puréeing, or otherwise processing at high speeds.
ELECTRIC MIXER
- kitchen equipment which uses a gear-driven mechanism to rotate a set of beaters in a bowl containing the food to be prepared. It automates the repetitive tasks of stirring, whisking or beating.
Blenders
are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food.
BREAD TOASTER
The toaster is typically a small electric kitchen appliance designed to toast multiple types of bread products.
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CHILLER
Machines used to chill beverages and other foods.
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