TLE 9: Kitchen Tools and Equipment

• Kitchen tools


  Tools in the kitchen that are handheld
• Kitchen equipment


  Things used in the kitchen which need electricity, larger than kitchen tools
• Kitchen utensils


  Tools that you can hold in your hand and use around the house, common ones in the kitchen are knives, spoons and forks
• Colanders


  • Bowl-shaped kitchen tool with holes in the bottom and sides, used for draining food

  
• Double broiler


  • Consists of two saucepans fitting together so the content of the upper can be cooked or heated by boiling water in the lower, useful for melting chocolates
• Saucepan


  • Deep stovetop pan with a long handle, used for simmering

  
• Strainer


  • Small wire mesh bowl with a handle, used to drain liquid from solid
• Frying pan


  • Used for frying
• Steamer


  • Covered pot with an inside strainer, used for steaming vegetables and fish
• Mortar and pestle


  • Used to crush and mash spices and other food
• Whisk


  • Wire used in beating food by hand
• Pastry brush


  • Handy for returning some of the meat or poultry juices from the pan, back to the food, also convenient for buttering the tops of breads and baked goods after they came out of the oven
• Funnel


  • Used for transferring liquids or powders from one container to another
• Stockpots


  • Cylindrical, deep, heavy-bottomed, straight-sided pot for preparing, cooking, and storing stocks, soups, and stews
• Measuring cups


  • Used to measure wet and dry ingredients
• Measuring spoons


  • Used to hold specific amounts of dry and wet ingredients, varying in sizes from a dash to 1 tablespoon or 15ml
• Grater


  • Used to grate, shred, and slice food such as carrots, cabbage, and cheese
• Ladles


  • Used to dish soups of all kinds from the pot to the soup bowl, smaller ones are useful for serving small portions of sauce or to top pasta with various sauces and gravies
• Cutting boards


  • Durable board on which food may be cut and chopped
• Tongs


  • Used to lift, turn, and transfer food
• Two-tine fork


  • Used to hold meats while slicing, and to turn solid pieces of meat while browning
• Emery boards and sharpening steel

  • Used to sharpen knives
• Flipper


  • Used to flip or turn and lift pancakes, fillets, patties, and other kinds of food while frying and grilling
• Dredger/shaker


  • Container with holes used to hold flour, herbs, salt, pepper and other same ingredients that are sprinkled on foods that are being prepared
• Skimmer


  • Utensil with a long handle and a wide head with holes, can be used to remove solid pieces from soups and stocks
• Scraper


  • Broad, flat, flexible scraper with unsharpened edges used for spreading and smoothing icings on cakes, mixing ingredients, lifting and flipping and scraping bowls
• Spatula


  • Used to blend or scrape food from the bowl or pan
• Potato masher


  • Used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables
• Peeler


  • Removes the peel or skin from fruits and vegetables, often has a steel blade attached to a handle made of steel, metal, rubber or plastic
• Knife set


  • Chef's knife
  • Paring knife
  • Tourné knife
  • Boning/filleting knife
  • Cleaver
  • Meat slicer
  • Bread knife
  • Dinner knife
• Chef's knife


  • All-purpose knife used for chopping, slicing and mincing
• Paring knife


  • Used for peeling and paring fruits and vegetables
• Tourné knife


  • Used for fruits and vegetables, similar to paring knife
• Boning/filleting knife


  • Used to separate meat from bone, use to fillet fish
• Cleaver


  • Somewhat heavy and has rectangular shape
• Meat slicer


  • Used to slice roasted meats, ham, and thick solid cuts of meat
• Bread knife


  • Used to slice or divide breads and pastries
• Dinner knife


  • Knife used during meals
• Refrigerator


  • Used to keep food fresh, prevent food spoilage, and inhibit the growth of bacteria
• Oven


  • Thermally insulated chamber used for baking and cooking, can be electric, gas, or microwave