Chap14 Food np preparation tools

Food Preparation Tools

To help you to . . .■ Identify a variety of food preparation

tools.■ Understand how to properly use utensils and

equipment.■ Recognize quality characteristics in kitchen

tools.

LOOK FOR THESE TERMS

sharpening steel rotary beater wire whisk pastry blender colander double boiler steamer

You have probably heard the saying, “Use the right tool for the job.” Using the right tool helps workers get a job done quickly and efficiently. That is just as important in the kitchen as in the workshop. For instance, you can snip parsley with kitchen scissors more easily than you can chop it with a knife.

Using the right tool is just the beginning. Knowing how to use the tool properly is also important. To become a skilled cook, learn to use the kitchen tools you need and learn to use them properly.

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Chapter 14 ■ Food Preparation Tools 210

USEFUL UTENSILSThe following lists include the basic tools and

utensils a well-equipped kitchen should have. When you are just getting started, though, you may not be able to afford all of these items. You may not need all of them right away either. For instance, a person who cooks just for one and never bakes will need far fewer tools than someone who enjoys baking and entertains regularly. The amount of storage space you have also will affect your choices. If you end up storing tools out of reach, you’ll probably find that it

is too difficult to get them out each time, so eventually they will remain unused.

Keep all those considerations in mind as you go through these lists. Identify the items you use the most and those that could be added as they are needed. Then plan how you would add new pieces as your budget allows. Remember, electrical appliances that make a task easier can also be expensive. Many of the tools and utensils listed in this chapter can do the same jobs—and for much less. That's an important fact when you’re just starting out.

MEASURING EQUIPMENTFood preparation involves using specific amounts of ingredients. It is important you measure each

accurately. That is best done by using the proper measuring utensil. Different ingredients call for different tools.

Dry Measuring CupsUse to measure dry and solid ingredients. These come in a nest of four cups: V4 cup, Vi cup, V2 cup, and 1 cup. A set of metric measures includes 50 mL, 125 mL, and 250 mL sizes.

Measuring SpoonsUse to measure dry, solid, and liquid ingredients in small amounts. These come in a set of four spoons: XM teaspoon, V2 teaspoon, 1 teaspoon, and 1 tablespoon. A set of small metric measures includes 1 mL, 2 mL, 5 mL, 15 mL, and 25 mL sizes.

Chapter 14 ■ Food Preparation Tools 211Liquid Measuring CupAvailable in plastic or glass. Has extra space at the top so liquids can be carried without spilling. Has a pouring spout. Markings for volume measurements are printed on the side. Some cups have customary and metric measurements.

Straight-Edge SpatulaUse to level off dry ingredients when measur-ing; spread frosting on cakes.


ScoopUse to transfer dry ingredients from storage containers to measuring cup or mixing bowl.

SLICING AND CUTTING TOOLSNothing can make a cutting job easier than a good, sharp knife. Dull knives actually

cause more accidents than sharp ones. No one knife can handle all the jobs in the kitchen, so to have the right tool for the job an assortment of knives is needed. Remember, at first you may only need a few of these.

Paring Knife Butcher KnifeThis short-bladed knife is used often. Use for A heavy-duty knife that’s widest near thecleaning and paring foods and cutting fruits pojnt. Use for dividing large cuts of meat orand vegetables.

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Utility KnifeA good all-around knife that can be used for many purposes. Use to cut and slice foods such as cheese and vegetables.

Chef’s KnifeA versatile knife sometimes called a French knife or cook's knife. Has a long, triangular blade. Use for slicing, dicing, and chopping vegetables and fruits on a cutting board.Bread KnifeUsually has a serrated edge. This helps cut bread or cake without crushing it.

Boning KnifeUse for boning meat and poultry and for cutting up poultry.

213 Part Four ■ Food Skills

Slicing Knife

A long, narrow knife. Use for slicing meat and

poultry, shredding cabbage.PeelerUse to peel fruits and vegetables. The blade swivels.

Carving KnifeUse for carving and slicing meat and poultry.

Kitchen ShearsUse for cutting dried fruits and vegetables, trimming fresh herbs, and cutting pastry.

Sharpening SteelUse to renew the sharp edge on a knife.

Cutting BoardUse to protect the counter when cutting.

GraterUse to grate, shred, or slice vegetables and cheese.


MIXING TOOLSCombining ingredients is an important part of many recipes. Having the right tools

for mixing can make the job much easier. There are electrical appliances available for mixing ingredients, but the job can also be done by hand with the following tools.

1 Mixing Bowls Made of pottery, glass, metal, or plastic. They are available in different sizes and may be purchased as a set.

Rubber ScraperRemoves food from spoons, sides of bowls, and pans.

Wire WhiskUse for beating and blending. Especially good for egg white mixtures and stirring sauces.

Flour SifterUse for sifting and adding air to flour and other dry ingredients. Mixes dry ingredients.

C

Rotary Beater

Use for beating together ingredients. Especially good for light beating, such as


scrambled eggs and pancake batter.

216 Part Four ■ Food Skills

Pastry Blender

Pastry Board and ClothWorking surface for rolling out pastry, biscuits, or cookies and for kneading dough. Usually made of wood. Heavy cloth cover may be used to keep dough from sticking to the

Use to cut shortening into dry pastry ingredients.

BAKING TOOLSIn order to create flaky pastry and tasty baked goods, a few specialized tools are

needed.

CuttersUse to cut out biscuits and cookies from rolled dough. Available in many shapes and sizes.

Rolling PinRolls out dough for piecrusts, biscuits, and cookies. Sometimes covered with a knitted cloth cover to prevent sticking.Pastry Brush

Use to brush pastry or bread with melted butter or glaze baked goods. A separate brush is useful for greasing baking pans.

Kitchen

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In this age of computers and micro-waves, it's hard to imagine any of the

kitchen items shown being considered time-savers. Even with their help, cooking developed muscles!

Butter Hands. These grooved, wooden paddles were used to

form balls of butter for use at the table.Flour Sifter. When this primitive model was new, sifting was essential for light, fluffy cakes. No mixes!

Potato MSsher^. Mashers were avail-

able in many shapes and designs.

Canning Jars. These have a

rubber seal and glass lid held in

place with a wire bail. They

replaced pottery jars. Candy

Mold. What an Easter treat—a

chocolate rabbit made from

this tin mold!Corn Stick Pan. This cast iron pan made corn bread in the shape of ears of corn.Egg Beater. This is a turn-of-the-

century model—decorative as well as useful. Cost when new? Nine cents!Grinders. Coffee and spices were ground at home with these.

9. Churn. To make butter, you poured in cream and cranked away.

10. Cabbage Cutter. Cabbage was pre-served as sauerkraut. By rubbing cabbage across the blade, large quantities could be cut quickly.

11. Grater. This early version of today's grater was made of tin.

12. Pie Crimper. In many homes, pie was served daily. This implement cut and crimped (sealed) the edges in one op-eration.

13. Turner. Want perfect pancakes? Just squeeze the handle of this turner and it flips them automatically.

14. Wooden Spoon. Spoons were hand- carved (iike this one) before they were made by machine.

15. Rolling Pin. This hand-carved rolling pin was used to make springerlies, anise cookies with picture tops.

■ ■ THINKING IT THROUGH1. Select one of the antique items that

is similar to one used in a kitchen today. Why do you suppose its design has not changed over the years?

2. How would you feel if you had to make butter the old-fashioned way, using the churn?

Wooden SpoonUse to beat, stir, and mix hot foods or foods being cooked. (Always clean in hot, sudsy

TurnerLifts and turns foods, such as pancakes and

Use to lift and turn hot foods. Does not pierce the food.

Potato MasherUse to mash potatoes as well as other foods.

COOKING TOOLSThis grouping includes an assortment of tools that are useful to handle foods while

cooking. With the proper use of these tools, cooking is made that much easier.

Basting SpoonUse to baste and lift foods. Should have a long, heatproof handle.

Slotted SpoonAllows liquid to drain from foods when they are lifted.

Baster

Use to baste foods with liquid. Squeezing the ball end draws liquid into the tube. It is released by squeezing again. ................................... ^-----~

LadleUse to dip liquids such as soup or stew from a

Kitchen ForksLarger forks have two tines and lift or turn heavy food. Small kitchen forks lift or turn


ColanderA large, perforated bowl for draining liquid from food such as cooked spaghetti.

Timer Use to buzzer pires.

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keep track of cooking time. Bell or sounds when set length of time ex-

Vegetable BrushStiff brush to wash and clean fresh vegetables.

ThermometersMeat thermometer measures the internal temperature of roasts and poultry to show when food is cooked. Candy thermometer measures temperature of sugar syrup in pan; fits inside pan. Deep-fat thermometer measures temperature of oil for deep-fat frying. Oven thermometer measures temperature inside oven; useful in determining if oven thermostat registers properly.

KITCHEN AIDSThese tools serve a variety of useful purposes in the process of preparing and cooking foods.

Can OpenerUse to open canned foods. (Electric models are available.)Strainer

Strains food to remove unwanted parts, such as seeds. Available in different sizes.

Bottle OpenerUse to open bottles. Some can openers have a bottle opener at one end.

other small-mouth con-


218 Part Four ■ Food Skills Food

GrinderHand-operated grinder used to grind meats, vegetables, cheese, and other foods.

Pot Holders and Oven Mitt Protect hands when working with hot cookware and bakeware. Made of heavy, quilted cloth. ■»

Funnel Use to fill bottles and tainers with liquid.

Food ChopperUse to cut up many foods such as vegetables, cheese, etc. By pumping up and down on the handle, you make the blades inside the container chop the food.

Wire Cooling RackUse for cooling cookies, cakes, and breads.

COOKWARECookware is needed for both top-of-the-range and oven cooking. Many types of cookware are

made of metal. Some have special finishes to ease cleaning or help retain heat. Some types of cookware and bakeware are made of heat-resistant glass. Special plastic cookware is made for use in a microwave oven. It pays to spend a little more for cookware because it will last longer and usually perform better. For specific advantages and disadvantages of various materials and for buying guidelines, see Chapter 10.

Frying Pans or Skillets

Use for frying, sauteing, and panbroiling foods. Can be made of metal or glass-ceramic. Available in assorted


sizes usually given in inch diameter, such as 10 inches. Some have matching lids. Lids help hold in heat and prevent grease from spattering.

Oven Roasting Pan with a RackUse for roasting meat and poultry. Large,heavy pan; either rectangular or oval.

Dutch OvenUse for cooking meats and poultry. Large, heavy pot

with a cover.


Saucepans and Pots with Lids Saucepans have one long handle; pots have two small handles. Use for cooking foods in liquids. Available in a variety of sizes. The most common are 1 L (1 qt.), IV2 L (IV2

qt.), 2 L (2 qt.), and 3 L (3 qt.) Pans can be made of metal, glass, or enamel. Pots are usually made of

metal.

Double BoilerUse for heating foods that burn easily over direct heat, such as custards, chocolate, milk,

and sauces. Consists of two saucepans, one fitting inside the other, and a lid. Water is placed in the bottom pan; the food in the top one.GriddleUse for cooking food such as pancakes, French toast, eggs, and grilled sandwiches.

Pressure CookerUse for cooking foods in steam under pressure. Reduces cooking time and helps prevent nutrient loss.

roo<J Skills

Cake PansUse for baking cakes and bar cookies. Available in different sizes and shapes (rectangular, square, and round).

such as vegetables

Loaf PanUse for baking bread and meat kquantities of soup or

)b.

Muffin TinUse for baking muffins, cupcake

id food combinations, -ent materials. Usually liters.

Pie PanUse for baking pies and quiches.

Cookie SheetUse for baking cookies.

CLEANING EQLIPIf you clean up as i

finished. The right ecinj kitchen chores.

Dishcloth or SpongeUse to wash plates, glassware, arn Also for cleaning counters anc surfaces.Dish TowelsDry washed dishes and equipn> use a clean towel. Have a separa drying hands.Scouring PadScours hard-to-clean spots on pan Abrasive pad like steel wool canno certain cookware finishes.

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222 L E T ' S R E V I E W

Key Ideas

Food preparation, cooking, and cleanup are made easier when the proper tools are available. Knowing which tool to use and how to use it properly can help ensure the best results from any recipe. Measuring utensils are available for measuring dry and liquid ingredients. A good set of sharp knives is essential. Mixing utensils are important for combining ingredients and achieving the right consistency. Baking tools will help you create delicious, flaky pastries and other baked goods. Cooking tools and kitchen aids serve a variety of useful purposes when preparing and cooking foods. Cookware should be durable and easy to clean. With the right equipment, even cleanup can be easy.

Chapter Checkup

1. When would you use a dry measuring cup? Why?

2. How is a straight-edge spatula used?3. What is the difference

between a paring knife and a slicing knife?

4. What does a flour sifter do?5. Why is a pastry blender used?6. When would you use a

slotted spoon? A strainer?7. Describe the differences

between a meat thermometer and a candy thermometer.

8. What is the purpose of a potholder or oven mitt?

9. When would you use a wire cooling rack?

10. What is the difference between a

saucepan and a pot?

Explore and Report

1. Look through a

cookbook and find three recipes you could prepare. Make a list of all the tools and utensils you would need to prepare those foods. For each recipe, describe how the tools are used.2. Make a list of kitchen tools and equipment that are not mentioned in the chapter. Write a short descriptionof how each is used. If possible, bring from home a tool that is either unusual or was used for a special purpose years ago. Have others in the class guess its use.3. Your family is buying a wedding gift for your cousin. A set of cookware costs $49.95. The same individualitems may be purchased as follows: small saucepan—$8.95; medium saucepan—$10.95, double boiler—$16.98; and skillet—$17.89. What should your family do, purchase the set or the individual pans? Show how you reached this conclusion.

4. In the school library, research the different materials used to make cook-ware and bakeware and determine the

advantages and disadvantages of each.

What Would YOU Do?

1. Your aunt has a large selection of knives, but she always uses her favor-ite one no matter what she is doing.Then she complains about the results when the bread is not cut smoothly, or she can’t cut through a piece of meat.

2. You are furnishing your first apartment on a shoestring budget. You have no cookware and are wondering what

you can afford. An advertisement by a local store offers a special on a set of cookware. It consists of a small, medium, and large skillet; a small, medium, and large saucepan with covers; a large covered pot; a roasting pan; and eight basic kinds of baking pans. As a free gift, you get a cookbook. The cost is $10 down and $10 a month for two years.

3. You walk into the kitchen to find your sister filling a plastic catsup dispenser. She is trying to pour the catsup into the small-mouth dispenser, but the catsup is running over the side