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CULINARY TOOLS

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Title: CULINARY TOOLS


1
CULINARY TOOLS EQUIPMENT
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  • Look at each picture, then write your guess on
    your Culinary Tools Equipment Worksheet.

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On your Culinary Tools Equipment Worksheet
  • Write the correct name and spelling of each item.
  • Then write a brief function for each item.

54
THE ANSWERS
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1 Pizza Cutter 
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1 Pizza Cutter
  • For cutting baked pizza into serving pieces. It
    can also be used to cut pies.

57
2 Vegetable Peeler
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2 Vegetable Peeler
  • Used to peel the skin off fruits and vegetables.
    It can also be used to make delicate garnishes,
    such as carrot curls and chocolate curls.

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3 Rolling Pin  
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3 Rolling Pin
  • Is used to stretch and roll dough, such as pie
    crusts, cookies, and biscuits.
  • Some have no handles. Some are made of marble

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4 Sifter
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4 Sifter
  • Used to sift foods and eliminate lumps in foods
    such as flour, powdered sugar, and cocoa.

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5 Rubber Spatula or Rubber Scraper
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5 RUBBER SPATULA
  • Used to scrape food from the inside of bowls and
    pans.
  • It is also used to fold in whipped cream or egg
    whites.

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6 Straight Edge Spatula                           
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6 Straight Edge Spatula
  • Used for leveling dry measuring cups and
    spreading icing on cakes.

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7 Spatula
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7 Spatula or Turner
  • Used to lift and turn foods, such as pancakes and
    cookies, so they can cook on both sides.

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8 Eggbeater / Rotary Beater
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8 Eggbeater / Rotary Beater
  • Used to beat foods to incorporate air in such
    foods as eggs, egg whites, whip cream etc.

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 9 Colander
72
 9 Colander
  • Used for rinsing and draining foods.

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10 LADLE
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10 Ladle
  • For reaching to the bottom of deep pots and
    transferring liquids.

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11 Masher
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11 Masher
  • Used to break up solid foods boiled fruits or
    vegetables.

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12 Wooden Spoons
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12 Wooden Spoons
  • Wooden spoons of various sizes are used for
    stirring or turning foods.
  • Wooden spoons do not conduct heat, and can be
    used in hot saucepans.

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13 Pastry Brush
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13 Pastry Brush
  • Used to brush sauce onto food, glazes on
    desserts, greasing cake pans, etc.

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14 Cooling Rack

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14. Cooling Rack
  • Allows baked products to cool without damaging
    the counter.

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15 Tongs
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15 Tongs
  • Metal, wooden, or plastic pinching tools used to
    grab foods without using your hands or fingers.

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16 Whisks
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16 Whisks
  • Used to hand beat, incorporate, whisk, blend, and
    stir.

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17 Two tined fork
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17 Two tined Fork
  • Is used to lift and turn meat and other foods .
    It is also used to hold larger pieces of food
    when cutting them.

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18 Scooper
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18 Scooper
  • Scoops are used to measure equal amounts of food.

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 19 Cutting Board
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 19 Cutting Board
  • A hard surface on which you place foods to be
    cut.
  • These are made of plastic, wood and even glass,
    and are available in a variety of sizes

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20 Juicer
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20 Juicer
  • Used to break up food's fibers (citrus fruits
    lemon, orange, lime, etc.), thus releasing their
    juices

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21 Dry Measuring Cups
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21 Dry Measuring Cups
  • Used for measuring dry ingredients.
  • Measuring cups come in ¼ c, 1/3 c, ½ c, and 1
    cups

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22 Measuring Spoons
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22 Measuring Spoons
  • A set of individual plastic or metal utensils,
    ranging in increments of ¼ teaspoon, ½ teaspoon,
    1 teaspoon and 1tablespoon.
  • Used to measure liquid or dry ingredients

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23 Liquid Measuring Cup
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 23 Liquid Measuring Cup
  • These come in 1, 2, 4 and 8 cup capacities.Also
    available in plastic.
  • Used for measuring liquid ingredients (milk,
    water, etc.)
  • Place on a leveled surface and check at eye level
    for accurate measuring
  • The glass type are usually heat resistant and
    their markings don't rub off as easily as the
    plastic ones

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24 Meat Thermometer
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24 Meat Thermometer
  • This tool is used to determine a food's (roast,
    bread, etc.) doneness by registering its internal
    temperature
  • The most accurate way to determine if a food is
    cooked. Cooking foods to their proper
    temperature is essential to help prevent food
    borne illnesses.

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25 Bread or loaf pan
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25 Bread or loaf pan
  • Used to bake bread and quick breads in.

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26. Egg Separator
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26 Egg Separator
  • Used to separate the yolk from the egg white.

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27 Muffin Pan
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27 Muffin Pan
  • To make muffins or cupcakes

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28 Blender
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28 Blender
  • Used to liquefy foods quickly e.g., sauces,
    soups, etc.

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29 Pie Server
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29 Pie Server
  • Used to cut and serve pieces of pie.

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30 Electric Mixer
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30 Electric Mixer
  • Used to mix foods that require time and
    endurance whipping cream, whipping egg whites,
    mixing batter, etc.

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31 Kitchen Shears
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31 Kitchen Shears
  • Used for a variety of cutting chores, such as
    snipping string, and butchers twine, trimming
    artichoke leaves, and dividing taffy.
  • To be used only in the kitchen with foods, not
    for household use.

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32 Slotted Spoon
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32 Slotted Spoon
  • Used to transfer solid food from liquid, and to
    skim impurities from the top of liquids.

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33 Meat Tenderizer
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33 Meat Tenderizer
  • Each side of a meat tenderizer has
    different-sized tooth-like points that are made
    of aluminum, steel or wood. These points
    tenderize meat by breaking up and bruising the
    fibers.

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34 Garlic Press
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34 Garlic Press
  • Used to mince garlic by pressing garlic cloves
    through the fine holes on the garlic press.

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35 Melon Baller
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35 Melon Baller
  • Used to scoop out round pieces of melon.

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36 Grater
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36 Grater
  • The grater has different sized holes that
    determine the size of the grated food pieces,
    from slices to shreds to crumbs.

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37 Zester
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37 Zester
  • Creates flakes of hard cheese, chocolate and
    zest.

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38 Spoon Rest
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38 Spoon Rest
  • Used to rest a spoon, fork, whisk, pasta server,
    etc. in between use to help keep it clean.

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39 Strainer or Sieve
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39 Strainer or Sieve
  • Strainer can be used to drain pastas, vegetables,
    and stocks, or sift foods like powdered sugar,
    flour, chocolate etc.

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40 Jelly Roll Pan
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40 Jelly Roll Pan
  • Specifically made for baking cookies, cakes, and
    jelly rolls.

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41 STOCK POT
  • A stockpot is used to cook large quantities of
    liquid on the range, such as stocks, or soups.

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42 SAUCE PAN
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42 SAUCE PAN
  • Primarily used for heating and cooking food in
    liquid.
  • Sauce pans come in many sizes in order to
    accommodate a variety of needs.

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43 Sauté or Frying Pan, or Skillet
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43 Sauté or Frying Pan, or Skillet
  • Used to sauté and fry foods. The slope-sided pan
    allows the chef to flip items without using a
    spatula.

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44 Wok
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44 Wok
  • A wok is for stir-frying.
  • Once food has been cooked, it can be pushed to
    the side of the pan, leaving the hot center free
    for new ingredients to be cooked or heated.

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45 Pie Pan
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45 Pie Pan
  • Used to bake pies.
  • Sides are sloped in a pie pan, whereas the sides
    are straight in a cake pan.

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46 Pastry Blender
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46 Pastry Blender
  • Used to cut flour into a fat, allowing small
    pieces of fat to be surrounded by flour. This
    makes pie crusts and pastries flaky.

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47 Chefs knife
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47 Chefs knife
  • An all purpose knife.

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48 Bread knife
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48 Bread knife
  • A knife with a serrated edge that allows for
    cutting foods with a hard surface and soft
    center, such as breads without tearing.

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49. Double boiler
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49. Double boiler
  • To heat or melt delicate foods, such as butter,
    chocolate, and puddings.

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50 Paring knife
154
50 Paring knife
  • Another all purpose knife. Used for many small
    cutting tasks.
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