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    Equipment Handout - Filled

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    akshayaponvannan
    Kitchen equipment and utensils come in a variety of forms to aid in different cooking tasks. They include tools for cutting like knives, spoons for mixing and serving, items for shaping foods like rolling pins, tools for separating ingredients such as sieves and colanders, bowls for mixing, and baking tins of various shapes and sizes. When well-stocked with the proper equipment, a kitchen can efficiently and effectively produce meals and baked goods.

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    Equipment Handout - Filled

    Uploaded by

    akshayaponvannan
    64 views9 pages
    Kitchen equipment and utensils come in a variety of forms to aid in different cooking tasks. They include tools for cutting like knives, spoons for mixing and serving, items for shaping foods like rolling pins, tools for separating ingredients such as sieves and colanders, bowls for mixing, and baking tins of various shapes and sizes. When well-stocked with the proper equipment, a kitchen can efficiently and effectively produce meals and baked goods.

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    Kitchen equipment and utensils come in a variety of forms to aid in different cooking tasks. They include tools for cutting like knives, spoons for mixing and serving, items for shaping foods like rolling pins, tools for separating ingredients such as sieves and colanders, bowls for mixing, and baking tins of various shapes and sizes. When well-stocked with the proper equipment, a kitchen can efficiently and effectively produce meals and baked goods.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    64 views9 pages

    Equipment Handout - Filled

    Uploaded by

    akshayaponvannan
    Kitchen equipment and utensils come in a variety of forms to aid in different cooking tasks. They include tools for cutting like knives, spoons for mixing and serving, items for shaping foods like rolling pins, tools for separating ingredients such as sieves and colanders, bowls for mixing, and baking tins of various shapes and sizes. When well-stocked with the proper equipment, a kitchen can efficiently and effectively produce meals and baked goods.

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    You are on page 1of 9

    Home Economics Form 1

    Kitchen Equipment
    Kitchen equipment and utensils are tools which are used in the kitchen for a
    variety of tasks. Such tools will make your job easier, faster and give better
    results.

    Kitchen utensils may be made from: metal, wood, plastic and glass.

    A. Cutting Tools
    Used for cutting and
    Chef’s Knife chopping meat and
    vegetables.

    Used for peeling and cutting


    Vegetable Knife vegetables and fruit.

    Has sharp serrated teeth


    used for cutting and slicing
    Bread Knife
    bread.

    Used for spreading


    margarine or spreads and
    Butter Knife
    for using at table to eat.

    Used for mixing pastry and


    cakes, folding and lifting
    biscuits, scones and so on
    Palette Knife from baking sheets. Can be
    used also to spread
    chocolate/icing onto a cake.

    1
    Home Economics Form 1

    Used to peel potatoes,


    Vegetable Peeler other vegetables and fruits.

    Used to cut/snip ham,


    Kitchen Scissors herbs, and trim bacon.

    Used to get the core out of


    Apple Corer whole apples.

    Used to slice vegetables


    Vegetable Slicer such as tomatoes.

    Used to slice hard boiled


    Egg Slicer eggs.

    Used to grate vegetables


    Grater (carrots), fruit rinds
    (orange/lemon) and cheese.

    Used to cut pastry and


    biscuits into different
    Pastry Cutters
    shapes.

    2
    Home Economics Form 1
    B. Spoons, Lifters and Turners
    Used to taste food or mix
    Tea Spoon
    sugar into tea/coffee.

    Used for mixing and


    folding mixtures and for
    Table Spoon
    eating soups.

    Used to measure
    ingredients like liquids
    Measuring Spoon
    and spices.

    Used for mixing cakes


    and stirring hot mixtures
    Wooden Spoon
    on the hob of the cooker.

    Used for lifting food from


    Strainer Ladle
    pans and serving food.

    A large spoon used for


    Ladle serving soups.

    Used for scraping


    Spatula mixtures from bowls.

    Used for lifting and


    Fish Slice turning over large items
    from a frying pan such as
    burgers.
    3
    Home Economics Form 1
    C. Tools for Shaping, Moulding and Glazing

    Used to roll out pastry.


    Rolling Pin

    Used for piping mixtures,


    Piping Bag such as icing over cakes.

    Used to glaze pastry with


    egg or milk or to grease
    Pastry Brush
    tins.

    D. Tools for Separating

    Used to sift flour and other


    Sieve dry ingredients.

    Used to drain pasta, e.g.


    spaghetti or rice. Also used
    Colander to wash in vegetables or
    fruit.

    Used to sprinkle flour


    evenly while making and
    Flour Dredger
    rolling out pastry.

    4
    Home Economics Form 1

    Used to squeeze oranges,


    Orange Squeezer lemons and grapefruit.

    E. Tools for Mashing

    Used to mash potatoes and


    Masher
    other vegetables.

    Used to mash food and to


    Table Fork
    eat food with.

    Dessert Fork Used to east pastries and


    cakes with.

    F. Bowls

    Used to mix in cakes and


    Mixing Bowl pastry.

    Used to mix ingredients


    together and for beating
    Mixing Basin
    eggs.

    G. Whisks

    5
    Home Economics Form 1

    Used to beat egg whites and


    Balloon Whisk light cake mixtures.

    Used to whisk heavier


    mixtures like cake mixtures.
    Electric Whisk

    H. Baking Tins

    Used to bake Swiss rolls and


    Baking Tray some small cakes.

    Used for baking small cakes


    Muffin Tray and tarts/ muffins.

    Used for making flans and


    Cake Tin quiches.

    Used for roasting meats


    Roasting Dish and other foods.

    6
    Home Economics Form 1

    Used to bake cakes and


    Loaf Tin breads.

    I. Pans
    Used for cooking in
    custards, sauces. Also used
    Sauce Pan to cook small quantities of
    food.

    Used to fry in shallow fat,


    Frying Pan such as meat or fish.

    Used to heat milk and other


    Milk Pan liquids.

    J. Measuring Equipment
    Used to measure different
    liquids such as water or
    Measuring Jug
    milk.

    Used to weigh dry


    Kitchen Scales ingredients accurately.

    7
    Home Economics Form 1
    K. Other Basic Kitchen Equipment

    A board used to chop over


    vegetables, fruit and meat.*
    Chopping Board

    Used to test cakes, to see if


    Skewer
    they are ready.

    Used to cool over biscuits,


    cakes etc. after they are
    Cooling Rack
    removed from the oven.

    Zester Used to remove the zest


    from lemons and oranges.

    Food Cover Used to cover and protect


    food from insects.

    Glass
    Used to drink from.

    Can Opener
    Used to open cans.

    8
    Home Economics Form 1

    Plate
    Used to serve food on.

    Cup and Saucer Used to drink tea and


    coffee.

    *For hygienic purposes one uses colour coded chopping boards:

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