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Kitchen Equipment

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Loaf (5' x 9' x 4') Includes cake pans (straight sides), pie plates ... Paring Knife. Used to pare (peel) the skin off fruits and vegetables. Boning Knife ... – PowerPoint PPT presentation

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Title: Kitchen Equipment


1
Kitchen Equipment
2
BAKEWARE
Containers used to cook food in an oven.
3
Baking pans
  • Square (8 x8 9 x 9)
  • Rectangle (9 x 13 x 2)
  • Round
  • Loaf (5 x 9 x 4)

Includes cake pans (straight sides), pie plates
(slanted sides), loaf pans, muffin tins, and
baking sheets. Can be made of glass or metal.
4
Baking sheets
Cookie Sheet Baking Sheet Jelly roll pans (also
known as baking sheets) have sides cookie sheets
do not.
5
Muffin Pan
Used for baking muffins, rolls, and cupcakes.
Available in six or twelve cups.
6
Pizza Pan
A round metal baking sheet used to bake pizza.
7
Wire Cooling Rack
Holds hot foods such as cakes, breads, and
cookies while cooling to prevent sogginess
8
Pie Pan
Shallow round pans with slanted sides. Used for
pies, tarts, and quiches.
9
Custard Cups
Small oven proof bowls used for baking custard.
Can be used for organizing ingredients for
cooking.
10
COOKWARE
Containers used to cook food on the range.
11
DOUBLE BOILER
Consists of two saucepans- a smaller one fitting
into a larger one-and a cover. Boiling water in
the bottom pan gently heats the food in the upper
pan. Used for cooking food that scorch easily.
(Chocolate, butter, milk, sauces)
12
Skillets (frying pans)
Long-handled, low-sided pan. Used for frying.
13
Griddle
Flat pan with short round edges. Used to cook
pancakes and grill sandwiches.
14
Sauce Pan
Tall sided pan used for cooking liquids. Example
soups, sauces, boiling eggs.
15
Stock Pot
A pot used for preparing soup stock and boiling
pasta.
16
Wok
A metal pan having a rounded bottom, used
especially for frying and steaming in Asian
cooking.
17
MEASURING EQUIPMENT
18
Measuring spoons
Used to measure small amounts of liquid or dry
ingredients. Standard size 1 Tablespoon, 1
teaspoon, ½ teaspoon, ¼ teaspoon
19
Liquid measuring cup
Used to measure liquids has a pouring spout and
extra space so that liquids can be carried
without spilling
20
Dry Measuring Cups
Dry measuring cups usually come in sets, with
individual measures for 1/4, 1/3, 1/2 and 1 cup.
Used for measuring dry ingredients.
21
COOKING TOOLS
22
Colander
A bowl with holes, and feet. Used to drain foods
like pasta or vegetables.
23
Garlic Press
Crushes garlic cloves by forcing them through a
small holes.
24
Ladle
Used to dip liquid such as soup from pan to
bowl or cup
25
Grater
Grates or shreds food into tiny pieces, such as
cheese, chocolate, and nutmeg.
26
Egg Separator
Separates the egg yolk from the white.
27
Turner
Lifts and turns food such as pancakes and
hamburgers
28
Pastry Brush
Used to brush hot food with sauce or pastry with
glaze.
29
Pastry Blender
Wires attached to a handle, used for cutting
butter or shortening into flour for pastry dough.
30
Peeler
Removes the skin from fruits and vegetables
31
Pizza Cutter
Round cutting blade on the end of a handle. Used
for slicing pizza.
32
Cutting Board
A wooden or plastic board where meats or
vegetables can be cut protects the counter top.
33
Mixing Bowls
Used to mix ingredients. Can be glass, plastic,
or stainless steel.
34
Rolling Pin
A cylinder, sometimes with small handles at
either end, used for rolling out and flattening
dough, pastry, or other uncooked food
35
Rubber Spatula
Also known as rubber scrapper. A broad, flat,
flexible blade that is used to mix, spread, or
lift material.
36
Sifter (aka Flour Sifter)
Adds air to flour and other dry ingredients while
mixing them removes lumps
37
Slotted Spoon
Utensil that drains liquid from food
38
Springform Pan
A cake pan having an upright rim that can be
unclamped and detached from the bottom of the
pan.
39
Tongs
Lift and turn hot food without piercing it.
40
Wire Whisk
Beats and blends eggs, liquids, and thin batters.
41
Wooden Spoon
Spoon made of wood. Used to stir hot food. Does
not retain heat.
42
Strainer
  • Used to remove particles from liquids

43
Microplane
  • Used to zest fruit or grate (nutmeg, garlic)

44
Chefs knife (aka French Knife)
  • Used to slice and chop, in a rocking motion

45
Bread Knife
  • Serrated edge for cutting through crust

46
Paring Knife
  • Used to pare (peel) the skin off fruits and
    vegetables.

47
Boning Knife
  • Narrow flexible thin blade, used for cutting
    between bones.
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