Choosing Kitchen Equipment and
Equipment for Cooking
FACS Standards 8.2.1, 8.2.2, 8.2.3Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe. 2004.
Appliances can take a major portion of kitchen equipment budget
Shop carefully
Refrigerator-Freezer
Freezer may be: side, top, or bottom Some defrost automatically; others
manually – remove food, thaw, clean regularly
Some features add to cost although convenient
Features include: Adjustable shelves Temperature and humidity controlled
compartments Automatic ice makers Doors with chilled water and ice on outside
Ranges, Cooktops, and Ovens
Gas or electric All-in-one; separate built-in cooktop and
oven units
Gas Range Oven and broiler often separate Broiler below oven; close door Burners heated with flame, easily regulated Heat level change almost immediate Air flow needed for burning gas – don’t
block vents
Electric Range
Elements – heating units Oven and broiler – same compartment
2 heating elements – top and bottom Bottom for all cooking except broiling Top for broiling only; leave door slightly open
2 main cooktops Coil elements – elements heat up and cool down
relatively quickly – slower than gas; coils vary in size to fit smaller and larger cooking containers
Induction cooktops – glass-ceramic top covering heating elements; easy to clean; magnetic attraction of pan and heating element produce heat; cooktop stays cool except for heat transferred from pan
Cooktops Sealed gas burners – no visible flame or pilot
light; adds safety; aids cleanup Smooth cooktops- easy to clean Modules – allow greater flexibility; grill, griddle,
or other accessory substituted for standard surface units
Ovens Conventional, convection, microwave Separate unit or part of range One oven below cooktop and smaller one at eye
level Oven with 2 or more cooking methods in single
unit
Conventional and convection Self-clean – special cleaning cycle that uses high
heat to burn off food stains Continuous clean – special rough interior walls
that absorb spills and splatters; soil residue easily wiped off
Oven temperature ranges from warm 200o F – broil 500o F
Broiler cooks food by direct heat in top of compartment
Convection Ovens Similar to convention except fan circulates
heated air – speeds cooking time and keeps temperature even
Food browns more evenly Food cooks more quickly
Microwave ovens – many features Equipped with turntable Contain rack increasing capacity of oven Browning unit Temperature probes
Form of energy traveling like radio waves Turn electricity into microwaves Bounce off walls and floor and absorbed by
the food Passes through glass, paper, and plastic Food molecules bounce off one another
Friction produces heat which cooks food Cook in 1/4th the time of conventional
method – energy efficient
Small Appliances
Can save money, time, and energy Too many causes storage problem Promote safety, comfort, ease of cleaning,
easy of care
Toaster
Browns bread products – both sides at once 2 and 4 slice models Set dial for degree of browning
Toaster Oven
Toasts bread, heats foods, bakes small amounts of many foods
Can broil food
Electric Skillet
Thermostat controls temperature of skillet Useful for frying, roasting, steaming, baking
Portable Electric Burner Works like a cooktop on a range
Slow Cooker Deep pot with heating element in base
allowing food to cook slowly; convenient for cooking one-dish meals
Broiler/Grill Small portable electric grill use to broil or
grill foods indoors
Rice Cooker/Steamer Used for large quantities of rice or for
steaming vegetables; controlled heat cooks all types of rice perfectly
Cookware and Bakeware
Available as sets or individually Major investment lasting for years
Consider purchasing guidelines: Strong and durable materials and finishes;
smooth edges; heat-resistant handles High quality items; seamless construction;
metal heavy enough to resist warping Flat bottoms and secure lids
Saucepans One long handle and come with a lid/cover Usually made of metal or heatproof glass
Pots Larger and heavier than saucepans – 3-20
quarts Two small handles on opposite sides Most often come with covers/lids
Skillets “Frypans” of “frying pans” used for
browning meat and frying foods Vary in size and often have lids/covers
Double Boiler 2 saucepans – one fitting on top of the other
and with a lid/cover Boiling water in the bottom pan gently
heating food in upper pan; used to heat foods that scorch easily – milk, chocolate, sauces, cereal
Dutch Oven Heavy gauge pot with close-fitting lid; used
on range top or in oven; some have racks to keep meat from sticking to bottom
Steamer Basketlike container placed in a saucepan
containing a little boiling water; holes in steamer allow steam to pass through and cook food
Pressure Cooker Heavy pot with locked-cover and steam
gauge Steam builds inside causing very high
cooking temperature cooking food more quickly than in ordinary pot
Loaf Pan Deep, narrow rectangular pan for baking
breads and meatloaf
Cookie Sheet Flat, rectangular pan for baking cookies and
biscuits
Baking Sheet Similar to cookie sheet, but has 1” sides
used for cakes, chicken pieces, and fish
Cake Pans Assorted sizes and shapes for baking cakes
Tube Pans Variation of cake pan with central tube to
trap added air
Pie Pans Shallow, round pans with slanted edges used
for pies, tarts, quiches
Muffin Pans Used for baking muffins, rolls, cupcakes
these pans are available with 6 or 12 cups
Roasting Pans Large, heavy pans – oval or rectangular used
for roasting meats and poultry – may be covered or uncovered
Casserole Covered or uncovered pan used for baking
and serving main dishes and desserts
Aluminum Foil Pans Disposable pans useful for special, one-of-a-
kind occasions; can be recycled
Tools
Designed for specific tasks Dozens available to make food preparation
faster and more convenient
Consider purchasing guidelines: Fit a real need; avoid ones that will get seldom
use Well-designed, high-quality tool easy to clean
and last a long time; sturdy handles Heat-resistant Store in convenient place
Turner Used to lift and turn flat foods – hamburgers
and pancakes
Tongs Used to grip and lift hot, bulky foods –
broccoli spears
Basting Spoon Used to stir and baste foods during cooking
Baster Long tube with a bulb used for suctioning
juices
Ladle Small bowl, long handle for dipping liquids
from a pan
Pastry Brush Used to brush hot foods with sauce or
pastry with a glaze
Skewers Long rods of metal or bamboo with food
threaded onto for cooking or serving
Oven Meat Thermometer Measures internal temperature of meat and
poultry; cannot be used with thin food or in a microwave
Instant-Read Thermometer Used to measure internal temperature of
food at end of cooking time, including foods cooked in microwave or conventional oven; cannot be used while food is cooking; insert sideways for thin foods
Wire Cooling Racks Used to hold baked goods during cooling or
hot pans from oven
Potholders and Oven Mitts Thick cloth pads used to protect hands
when handling hot containers
Tableware
Any item used for serving and eating food – dinnerware, flatware, glassware, linens
Amount, type, and formality varies – some have one set; others have 2 or more Available in many designs/patterns – do not
have to match; could complement each other
Most sold in place setting – pieces used by one person; sometimes sets for multiple people
Prices vary widely depending on brand and quality
Fine china, crystal glassware, and silver flatware – most formal and expensive Often for special occasions
Everyday set – less costly; easy-to-care for, but attractive Include stainless steel flatware, informal
glassware, dishes made of stoneware, glass-ceramic, or plastic
Microwave-safe. Dishwasher-safe also available