Cooking Utensils

Deep Fat/Candy Thermometer
Uses: To Measure Deep fat and/or candy liquids
Measuring Spoons
Uses: to measure small amounts of ingredients dry or liquid 
Peeler
Uses: to cut (peel) the skins off of fruits, vegetables; to shave chocolate for garnish; to peel ginger 
Rubber Scraper/Rubber Spatula
Uses: to scrape the sides of bowls, jars etc. 
Tongs
Uses: to pick up hot food; to serve food such as bread, grilled food, fruit etc.
Chef's/French Knife
Uses: to cut food into smaller pieces, slice, dice, cube, chop etc. 
Colander
Uses: drains liquids from foods such as pastas
Meat Thermometer
Uses: to measure the internal temperature of meat
Rolling Pin
Uses: roll out dough for cookies, pizza, pie crust etc., crush crackers for crumbs, nuts, cookies, graham crackers etc. 
Sifter
Uses: incorporates air into dry ingredients, remove lumps from flour, mix dry ingredients
Baster
Uses: to put liquid back into food such as turkey
Grater
Uses: cut food into small particles, shred foods
Kitchen Shears
Uses: snip herbs, cut pizza, cut chicken/meat but NOT paper packages
Pastry Cutter/Pastry Blender
Uses: cut shortening/solid fat into shortening
Strainer
Uses: remove unwanted particles, sifting
Dry Measuring Cups
Uses: to measure dry ingredients 
Kitchen Fork
Uses: turn heavy foods while cooking, transfer heavy foods from pan to platter
Ladle
Uses: ladle out soup, sauces, gravies; serving utensil for punch and other liquids
Rotary Beater
Uses: beat, blend, mix, incorporate air into food etc.
Wooden Spoon
Uses: Non skillet, stir anything
Candy/Meat Thermometer
Uses: measure candy liquid; measure internal temperature of meat
Cutting Board
Uses: to cut food on
Double Boiler
Uses: to cook delicate chocolate, cheese, sauce, etc.
Pastry Brush
Uses: brush foods with sauces, butter, milk etc. 
Liquid Measuring Cups
Uses: to measure liquid ingredients
Slotted Spoon
Uses: Serve food without liquid such as corn, beans, peas etc. 
Straight Edge Spatula
Uses: spread frosting, butter and level ingredients
Turner/Bent Edge Spatula
Uses: turn food while cooking
Whisk/Whip
Uses: Incorporate air into foods, mix dry ingredients, prevent/remove lumps from occurring in sauces or gravies

Thank you to Jill Stewart for the pictures and definitions 

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