Kitchen tools and equipment (ca)

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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