Culinary Utensils. Culinary Arts I
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1 Culinary Utensils Culinary Arts I
2 Sauce Pan A deep cooking pan with a handle Use-it-all-the-time pan for everything from gourmet sauces to canned soup
3 Dutch Oven A large, heavy pot or kettle, usually of cast iron and with a tight lid, used for slow cooking
4 Nonstick Skillet Similar to an omelet pan with sloped sides for easy flipping Contains a coating to prevent foods from sticking Should not use metal or abrasive utensils
5 Cookie Sheet Angled edges give good grip Flat sides make for even browning
6 Jelly Roll Pan Baking sheet with rimmed edges
7 Cooling Rack Air circulates underneath
8 Blender Electrical appliance with whirling blades for chopping, mixing, or liquefying foods.
9 Food Processor interchangeable rotating blades and used for preparing foods, as by shredding, slicing, chopping, or blending
10 Electric Skillet Can be used for the same task as a traditional skillet Is powered by a removable electrical cord that controls the skillet temperature
11 Hand Mixer used to beat, mix or whip foods
12 Cutting Board may be wood or plastic (acrylic) used for cutting up foods such as meat and vegetables
13 French Knife Chef s Knife broad, tapered shape and fine edge is perfect for chopping vegetables
14 Bread Knife Knife with serrated or scalloped edges make neat work of slicing softer foods such as bread, tomatoes and cake
15 Paring Knife The pointed, short-bladed easy to handle and makes quick work of peeling, removing cores, etc
16 Kitchen Shears slightly curved blades, one with a serrated and notched edge for gripping the flesh and cutting bones also perform additional useful tasks such also perform additional useful tasks such as trimming artichokes and other vegetables
17 Colander Used for draining liquid from solids, the colander is a perforated, bowl-shaped container. It can be metal, plastic or ceramic.
18 Grater come in several shapes reduce hard foods to small particles or long, thin strips Most graters are made of metal or plastic that has been perforated with sharpedged, small- or medium-size holes or slits Graters made of stainless steel will not rust, whereas those of tinned steel will
19 Rolling Pin mainly to roll out dough, it's also handy for a number of other culinary tasks including crushing crackers and bread crumbs, shaping cookies and flattening meats such as chicken breasts
20 Wire Whisk consists of a series of looped wires forming a three-dimensional teardrop shape. The wires are joined and held together with a long handle Whisks are used for whipping ingredients (such as cream, eggs, sauces, etc.), thereby incorporating air into them
21 Rotary Beater A hand-powered kitchen utensil with two beaters connected to a gear-driven wheel with a handle As the gear-driven wheel is turned, the two As the gear-driven wheel is turned, the two beaters rotate, providing aeration that can whip cream, eggs, batters, etc.
22 Slotted Spoon A spoon that contains narrow slits allowing liquid to separate from food
23 Dry Measuring Cups come in nested sets that can include 1-cup, 1/2- cup, 1/3-cup, 1/4-cup and sizes. The dry ingredient can either be stirred first (as with flour and confectioners' sugar) or simply spooned lightly into the cup, then leveled off with the straight edge. Brown sugar and shortening should be packed tightly into the cup before being leveled off.
24 Liquid Measuring Cups range in size from 1 to 4 cups To use, simply pour in liquid and read measurement at eye level
25 Measuring Spoons Small spoons used to measure small amounts of liquids and solids Dry ingredients should be leveled off for accurate measuring
26 Straight Edge Spatula Flexible metal spatulas both long and short are perfect for spreading frosting on cakes. Also used to level off dry ingredients
27 Two-Tined Fork Also known as a Kitchen Fork Large, metal fork with two-prongs Used to hold meats while carving and serving
28 Pastry Blender Consisting of 5 or 6 parallel U-shaped, sturdy steel wires, both ends of which are attached to a handle It's used in making pastry dough to cut It's used in making pastry dough to cut cold fat (usually butter) into a flour mixture, evenly distributing the tiny pieces of fat without warming them.
29 Garlic Press Used to press a garlic clove through small holes, thereby extracting both pulp and juice. Leaving the skin on the clove facilitates cleaning, which should be done immediately after pressing, before any garlic left in the press dries.
30 Tongs Used to serve, turn, and toss foods Typically made from metal
31 Rubber Spatula Great for stirring ingredients in a curved bowl and folding mixtures together Also used to clean the sides of a bowl
32 Ladle Used to serve and stir liquid ingredients such as soup
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