CULINARY TOOLS & EQUIPMENT Look at each picture, then write your guess on your Culinary Tools & Equipment Worksheet. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 On your Culinary Tools & Equipment Worksheet: • Write the correct name and spelling of each item. • Then write a brief function for each item. THE ANSWERS 1 Pizza Cutter 1 Pizza Cutter • For cutting baked pizza into serving pieces. It can also be used to cut pies. 2 Vegetable Peeler 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. 3 Rolling Pin 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 4 Sifter 4 Sifter • Used to sift foods and eliminate lumps in foods such as flour, powdered sugar, and cocoa. 5 Rubber Spatula or Rubber Scraper 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. 6 Straight Edge Spatula 6 Straight Edge Spatula • Used for leveling dry measuring cups and spreading icing on cakes. 7 Spatula 7 Spatula or Turner • Used to lift and turn foods, such as pancakes and cookies, so they can cook on both sides. 8 Eggbeater / Rotary Beater 8 Eggbeater / Rotary Beater • Used to beat foods to incorporate air in such foods as eggs, egg whites, whip cream etc. 9 Colander 9 Colander • Used for rinsing and draining foods. 10 LADLE 10 Ladle • For reaching to the bottom of deep pots and transferring liquids. 11 Masher 11 Masher • Used to break up solid foods: boiled fruits or vegetables. 12 Wooden Spoons 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. 13 Pastry Brush 13 Pastry Brush • Used to brush sauce onto food, glazes on desserts, greasing cake pans, etc. 14 Cooling Rack 14. Cooling Rack Allows baked products to cool without damaging the counter. 15 Tongs 15 Tongs • Metal, wooden, or plastic pinching tools used to grab foods without using your hands or fingers. 16 Whisks 16 Whisks • Used to hand beat, incorporate, whisk, blend, and stir. 17 Two tined fork 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. 18 Scooper 18 Scooper • Scoops are used to measure equal amounts of food. 19 Cutting Board 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 20 Juicer 20 Juicer • Used to break up food's fibers (citrus fruits: lemon, orange, lime, etc.), thus releasing their juices 21 Dry Measuring Cups 21 Dry Measuring Cups Used for measuring dry ingredients. Measuring cups come in ¼ c, 1/3 c, ½ c, and 1 cups 22 Measuring Spoons 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 23 Liquid Measuring Cup 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 24 Meat Thermometer 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. 25 Bread or loaf pan 25 Bread or loaf pan • Used to bake bread and quick breads in. 26. Egg Separator 26 Egg Separator • Used to separate the yolk from the egg white. 27 Muffin Pan 27 Muffin Pan • To make muffins or cupcakes 28 Blender 28 Blender • Used to liquefy foods quickly: e.g., sauces, soups, etc. 29 Pie Server 29 Pie Server • Used to cut and serve pieces of pie. 30 Electric Mixer 30 Electric Mixer • Used to mix foods that require time and endurance: whipping cream, whipping egg whites, mixing batter, etc. 31 Kitchen Shears 31 Kitchen Shears • Used for a variety of cutting chores, such as snipping string, and butcher’s twine, trimming artichoke leaves, and dividing taffy. • To be used only in the kitchen with foods, not for household use. 32 Slotted Spoon 32 Slotted Spoon • Used to transfer solid food from liquid, and to skim impurities from the top of liquids. 33 Meat Tenderizer 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. 34 Garlic Press 34 Garlic Press • Used to mince garlic by pressing garlic cloves through the fine holes on the garlic press. 35 Melon Baller 35 Melon Baller • Used to scoop out round pieces of melon. 36 Grater 36 Grater • The grater has different sized holes that determine the size of the grated food pieces, from slices to shreds to crumbs. 37 Zester 37 Zester • Creates flakes of hard cheese, chocolate and zest. 38 Spoon Rest 38 Spoon Rest • Used to rest a spoon, fork, whisk, pasta server, etc. in between use to help keep it clean. 39 Strainer or Sieve 39 Strainer or Sieve • Strainer can be used to drain pastas, vegetables, and stocks, or sift foods like powdered sugar, flour, chocolate etc. 40 Jelly Roll Pan 40 Jelly Roll Pan • Specifically made for baking cookies, cakes, and jelly rolls. 41 41 STOCK POT • A stockpot is used to cook large quantities of liquid on the range, such as stocks, or soups. 42 SAUCE PAN 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. 43 Sauté or Frying Pan, or Skillet 43 Sauté or Frying Pan, or Skillet • Used to sauté and fry foods. The slopesided pan allows the chef to flip items without using a spatula. 44 Wok 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. 45 Pie Pan 45 Pie Pan Used to bake pies. Sides are sloped in a pie pan, whereas the sides are straight in a cake pan. 46 Pastry Blender 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. 47 Chef’s knife 47 Chef’s knife • An all purpose knife. 48 Bread knife 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. 49. Double boiler 49. Double boiler • To heat or melt delicate foods, such as butter, chocolate, and puddings. 50 Paring knife 50 Paring knife • Another all purpose knife. Used for many small cutting tasks.