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KITCHEN1[1]

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CULINARY TOOLS
&
EQUIPMENT
Look at each picture, then
write your guess on your
Culinary Tools & Equipment
Worksheet.
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On your Culinary Tools &
Equipment Worksheet:
• Write the correct name and
spelling of each item.
• Then write a brief function for
each item.
1 Pizza Wheel / Pizza Cutter
THE
ANSWERS
1 Pizza Wheel / Pizza Cutter
• For cutting baked pizza into serving
pieces, no other tool slices more sharply
and cleanly than a pizza cutter. It can also
be used to cut pies.
2 Vegetable Peeler
2 Vegetable Peeler
• Is commonly used to shave the skin off
fruits and vegetables. It can also be used
to make delicate garnishes, such as carrot
curls and chocolate curls.
3 Rolling Pin
3 Rolling Pin
• Is used to stretch and roll dough, such as
pie crusts, cookies, and biscuits. Most are
made of hardwood, but marble and others
may be used. Rolling pins with grooves
that add patterns or fancy designs to
dough are also available. French rolling
pins do not have handles.
4 Sifter
4 Sifter
• Used to sift foods to incorporate air and
eliminate lumps in foods such as flour,
powdered sugar, and cocoa.
5 RUBBER,PLASTIC, OR
SILICONE SPATULA
5 RUBBER,PLASTIC, OR
SILICONE SPATULA
• A rubber, plastic or silicone spatula have a
broad, flexible tip on a long handle. It is
used to scrape food from the inside of
bowls and pans. It is also used to fold in
whipped cream or egg whites. Avoid using
it to scrape foods with high amounts of
food coloring, such as: tomato paste,
catsup, etc.; they stain easily.
6 Straight Spatula
6 Straight Spatula
• A straight spatula or palette knife, has a
long, flexible blade with a rounded end. It
is useful for scraping bowls and spreading
icing on cakes.
7 Offset Spatula
7 Offset Spatulas
• An offset spatula, or turner, has a broad
stainless steel blade that is bent to keep
the users hands off the hot surfaces. It is
used to lift and turn foods, such as
pancakes and cookies, so they can cook
on both sides.
8 Eggbeater / Rotary Beater
8 Eggbeater / Rotary Beater
• Used to beat foods to incorporate air in
such foods as eggs, egg whites, whip
cream etc.
9 Colander
9 Colander
• Metal or plastic bowl with 1/8 inch holes
pressed through out it.
• Used for rinsing and draining foods.
10 Ladles
10 Ladles
• These can be made of wood, plastic or
metal and come in many sizes ranging
from 1 – 16 ounces.
• A tool with a bowl with a long handle for
reaching to the bottom of deep pots and
transferring liquids.
11 Masher
11 Masher
• Has a long handle and has a grid and
openings to it.
• Used to break up solid foods: boiled fruits
or vegetables.
12 Large Spoons
12 Large Spoons
• These can be made of wood, plastic or
metal.
• Large spoon: used for stirring or turning
foods
• Slotted spoon: flat with holes pressed
through it; used for straining or skimming
food particles or items from liquids
13 Pastry Brush
13 Pastry Brush
• Made of wood or plastic, with real or artificial
hair.
• Used to brush sauce onto food, glazes on
desserts, greasing cake pans, etc.
• Select brushes made with natural hairs rather
than synthetic fibers, since the synthetic ones
don't absorb liquid as well as natural ones
14 Pastry Bag & Accessories
•
14 Pastry Bag & Accessories
• A coned shaped bag (vinyl, nylon or plastic
coated cotton), about 2 feet long with a large
and small opening
• Accessories: star, cone, flat, curved, three hole
and slanted tips, which range in size and
diameter
• Used to: pipe cream or mixtures, fill pasta or
baked goods (eclairs), etc
15 Tongs
15 Tongs
• Metal, wooden, or plastic pinching tools
used to grab foods without using your
hands or fingers.
16 Whisks
16 Whisks
• Regular: A long utensil with a set of slim stainless steel,
plastic, silicone, or wood wires that are gathered at one
end and looped at the other.
• Used to hand beat, incorporate, whisk, blend, and stir.
• Balloon: Same as above, except shorter and wider
• Used to incorporate air into creams, fillings, mixtures,
etc.
17 Chef’s Fork / Kitchen Fork
17 Chef’s Fork / Kitchen Fork
• Is used to lift and turn meat and other
foods . It is also used to hold larger pieces
of food when cutting them.
18 Scooper
18 Scooper
• Scoops are used to measure equal
amounts of food. They have a lever to
mechanically release food and are
numbered according to size. The number
indicates how many level scoops it takes
to fill a quart. The higher the number, the
smaller the amount of food the scoop
holds.
19 Cutting Surface / Board
19 Cutting Surface
• A hard surface on which you place foods to be
cut.
• These are made of plastic, wood and even
glass, and are available in a variety of sizes
• Plastic ones are easy to maintain, since these
won't splinter or shatter, unlike the wooden or
glass types
20 Juicer
20 Juicer
• A beveled cone made of plastic, glass or
wood.
• Used to break up food's fibres (citrus fruits:
lemon, orange, lime, etc.), thus releasing
their juices
21 Measuring Cups
21 Measuring Cups
•The standard set comes with 1/4,
1/3, 1/2 and 1 cup increments.
Made of stainless steel, metal or
plastic. Most sets can be
nested/stacked inside each other
for easy storage.
•Used for measuring dry
ingredients (flour, sugar, etc.)
•Scoop up or spoon ingredient,
and then run a straight knife or
spatula across rim to level off
excess ingredient (leveling).
22 Teaspoons & Tablespoons
22 Teaspoons & Tablespoons
• A set of individual plastic or metal utensils,
ranging in increments of: 1/8, 1/4, 1/2, 1
teaspoon and 1, 1-1/2 tablespoons.
• Used to measure liquid or dry ingredients
• These are more accurate than cutlery teaspoons
and tablespoons, since cutlery spoons vary from
one manufacturer to an other
• Wash and dry well to prevent plastic ones from
discoloring and metal ones from rusting
23 Measuring Cups - Glass
23 Measuring Cups - Glass
• These come in 1, 2, 4 and 8 cup capacities.
Also available in plastic.
• Used for measuring liquid ingredients (milk, water, etc.)
• Place on a leveled surface and check at eye level for
accurate measuring
• It's a good investment to have the 1 and 4 cup
measuring cups
• The glass type are usually heat resistant and their
markings don't rub off as easily as the plastic ones
24 Meat Thermometer
24 Meat Thermometer
• A short metal probe with a gauge, which is
inserted into food and instantly indicates the
food's internal temperature.
• This tool is used to determine a food's (roast,
bread, etc.) doneness by registering its internal
temperature
• The most accurate way to determine if a food is
cooked. Cooking foods to their proper
temperature is essential to help prevent food
borne illnesses.
25 Portion Scale
25 Portion Scale
• Is a type of spring scale used to determine
the weight of an ingredient or portion of
food. It can be reset to zero so you can
measure individual ingredients.
26 Balance Scale
26 Balance Scale
• A Balance Scale is used to measure most
baking ingredients. The ingredients being
weighed are placed on one side while
weights are placed on the other side.
When the two sides are balanced, the
ingredients weigh the same as the
weights.
27 Electronic Scale
27 Electronic Scale
• An electronic, or digital, scale weighs an
item when it is placed on its tray. The
weight is displayed in numbers on a digital
readout rather than by a needle. The
readout is more accurate than a portion
scale.
28 Blender
28 Blender
• A tall and narrow container with small
detachable blades.
• Used to liquify foods quickly: e.g., sauces,
soups, etc.
• Not recommended for mashing starch
items: e.g., cooked potatoes, carrots, etc.
29 Microwave Oven
29 Microwave Oven
• It uses invisible waves of energy called
microwaves to heat, reheat, defrost, and
cook foods.
30 Electric Mixer
30 Electric Mixer
• A small appliance that ranges in size,
speed settings and comes freestanding or
mounted on a base.
• Used to mix foods that require time and
endurance: whipping cream, whipping egg
whites, mixing batter, etc.
31 Kitchen Shears
31 Kitchen Shears
• Are used to tackle a variety of cutting
chores, such as snipping string,, and
butcher’s twine, trimming artichoke leaves,
and dividing taffy. To be used only in the
kitchen with foods, not for household use.
32 Skimmer
32 Skimmer
• Has a flat, perforated surface for removing
food from stocks and soups. It is also
used to skim impurities from the top of
liquids.
33 Meat Tenderizer
33 Meat Tenderizer
• Each side of a meat tenderizer has
different-sized toothlike points that are
made of aluminum, steel or wood. These
points tenderize meat by breaking up and
bruising the fibers.
34 Garlic Press
34 Garlic Press
• Used to mince garlic by pressing garlic
cloves through the fine holes on the garlic
press.
35 Whisk / Spring Beater
35 Whisk / Spring Beater
• Has a spring end that beats foods. Has
similar functions like the egg beater and
whisk.
36 Grater / Box or Tower Grater
36 Grater / Box or Tower Grater
• The most common of grater is the foursided. Each side has different sized holes
that determine the size of the grated food
pieces, from slices to shreds to crumbs.
37 Microplane
37 Microplane
• With razor-sharp edges and comfortable
grips, grater creates flakes of hard cheese,
chocolate and zest. Top salads and pastas
with Parmesan Reggiano or add natural
flavors to lemon crème brûlée or
vinaigrette. Stainless steel plane grates
fine, lacy wisps from even the hardest
cheeses. Soft-touch handle eases fatigue.
Blades made in the USA, assembled
38 Spoon Rest
38 Spoon Rest
• Used to rest a spoon, fork, whisk, pasta
server, etc. in between use to help keep it
clean. Do not use counter, sink, or outside
of food containers, because they contain
germs.
39 Strainer or Sieve
39 Strainer or Sieve
• Comes in a variety of sizes. Has a cup
shaped body made of perforated mesh.
The holes range from extra fine to coarse.
Strainer can be used to drain pastas,
vegetables, and stocks, or sift foods like
powdered sugar, flour, chocolate etc.
40 Sheet (Cookie) Pan / Tray
40 Sheet (Cookie) Pan / Tray
• These range in size (half and full sheet pans)
and are usually made of metal or a combination
of metals, and have only one edge to them, or all
four as a jelly roll pan: available with or without a
nonstick coating.
• Specifically made for baking cookies and similar
items
• Designed to allow heat to circulate freely around
baked goods
41 STOCK POT
41 STOCK POT
• Has straight sides and is taller than it is
wide. A stockpot is used to cook large
quantities of liquid on the range, such as
stocks, or soups. Some stockpots have a
spigot at the side near the bottom, so
liquid can be drained off without lifting the
pot.
42 SAUCE PAN WITH LID
42 SAUCE PAN WITH LID
• Has a long handle and straight sides.
Primarily used for heating and cooking
food in liquid, sauce pans come in many
sizes in order to accommodate a variety of
needs.
43 Sauté Pan
43 Sauté Pan
• There are two types of sauté pans: a pan
with straight sides and a pan with sloped
sides. Both are used to sauté and fry
foods. The slope-sided pan allows the
chef to flip items without using a spatula.
44 Wok
44 Wok
• A wok is useful for fast stove top cooking.
The wok’s height and sloped sides are
well-suited for tossing ingredients, an
essential step in stir-frying. Once food has
been cooked, it can be pushed to the side
of the pan, leaving the hot center free for
new ingredients to be cooked or heated.
45 Hotel Pans
45 Hotel Pan
• The cooked foods in a steam table are
held in hotel pans. Hotel pans are often
used to store refrigerated food and hold
casseroles during baking. They come in
many different sizes.
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