TLE PERIODICAL

• Is the best for all-round use. It is the most popular, lgihtweight, attractive, and less expensive

  Aluminum
• Is the most popular material used for tools and equipment, but is more expensive

  Stainless steel
• Great care is needed to make sure for long shelf life

  Glass
• Is sturdy but must be kept seasoned to avoid

  Cast iron
• Is ised especially for baking dishes, cSseroles, and measuring cups

  Ceramic and Heat-proof glass
• Is a special coating applied to the inside of some aluminum or steel pots and pans

  Teflon
• Are used for cutting and chopping boards, table tops, bowls, trays, garbage pails, and canisters

  Plastic and Hard rubber
• Is handy for returning some of the meat or poulty juices from the pan, back to the food

  Baster
• Use to opeb a food tin, prefereably with a smooth operation, and comfortable grip and turning knob

  Can opener
• Also called a vegerable strainer. Are essential for various taks from cleaning vegetables to straining pasta or tin

  Colanders
• where meats and vegetables can be cut

  Cutting board
• Used to shake flour, salt, and pepper on meat, poultry, and fish

  Dredgers
• Used when temperatures must be kept below boiling, such as for egg sauces, puddings, and to keep foods warm

  Double boiler
• used to sharpen long knives

  Emery boards
• Use for turning hamburgers and other food items

  Flipper
• Used to fill jars

  Funnels
• used to grate, shred, slice, and separate foods

  Graters
• specifically designed for the purpose of pulping garlic for cooking

  Garlic press
• Make it easier to lift a hot roasted turkey from the roaster to the serving platter

  Handy poultry
• Often reffered to as cook’s or chef’s. Are a must for all types of kitchen tasks

  Knife
• Used to section raw meat

  Butcher knife
• Used to slice roasts, ham, and thick, solid cuts of meats

  Roast beef slicer
• Used to chop, dice, or mince food

  French knife
• Used to fillet fish and to remove raw meat from the bone

  Boning knife
• They are practical for opening food packages, cutting tape, etc

  Kitchen shears
• Are among the most important items found in any kitchen

  Measuring tools
• Is use to transfer a little or much cooked pasta to a waiting plate

  Pasta spoon
• Used for mashing cooked potatoes, turninps, carrots, or other soft cooked vegetables

  Potato masher
• Used for beating small amounts of eggs or batter

  Rotary eggbeater
• A rubber or silicone tools to blend or scrape the food from the bowl

  Scraper
• Make the task of cleaning seafood and removing the shell much easier

  Sea food serving tools
• A utensil consisting of a small, shallow bowl on a handle

  Serving spoons
• Enables you to more easily grab and transfer larger food items

  Serving tongs
• Used for serving soup or stews

  Soup ladle
• Used to measure heat intensity

  Temperature scales
• Used to hold meats while slicing

  Two tine fork
• Used to scrape vegetables

  Vegetable peeler
• Mixing for whipping eggs of batter

  Whisk
• Continue to be kitchen essentials because of their usefulness for creaming, sturring, and mixing

  Wooden spoons