Kitchen Equipment and Utensils Final Exam Study Guide

1. Kitchen Equipment and Utensils Final Exam Study Guide

2. Kitchen Equipment

3. Dry Measuring Cups

• Use: Measures dry ingredients
• Ex) flour, sugar, etc.

4. Liquid Measuring Cup

• Use: Measures liquids
• Ex) Oils, water, etc.

5. Bread knife

• Has a serrated or saw tooth blade

6. Colander

• Use: Strains foods.
• Ex) pasta

7. Wooden Spoon

• Use: Used when stirring hot things

8. Pastry Brush

• Use: Greases pan/brushes dough
• Ex) egg wash for a golden brown color on
pastries

9. Measuring Spoons

• Use: Measures liquids and dry ingredients
Ex) sugar, salt, flour, vanilla etc.

10. Whisk

• Use: Beats eggs, mixes batter/food

11. Tongs

• Use: Picks up salad, turns chicken, hot
dogs, etc.

12. Rubber Scraper

• Use: Mixes ingredients, folds in egg
whites, scraps sides of bowls

13. Pastry Blender

• Use: Mixes and cuts fat into flour

14. Turner

• Use: Flips burgers, turns pancakes, eggs,
etc.

15. Can Opener

• Use: Opens lids on cans safely.

16. Garlic Press

• Designed to crush
garlic cloves.

17. Peeler

Use: Peels vegetables and fruits.
Ex) carrots, potatoes, apples, etc.

18. Metal Spatula

• Use: Levels dry ingredients Ex) Flour.
• Also used for icing/frosting baked goods.

19. Chef’s Knife

Used to slice, chop and dice. Has
a large triangular blade.

20. Slotted Spoon

• Use: Spoon used for straining. Ex) pasta

21. Pot

• Use: Many functions
including making
pasta, soups, sauces,
and stews.

22. Frying Pan

• Use: For foods that needs to be stirred, scrambled, or
flipped over as it cooks in a small amount of butter, oil, or
liquid.

23. Paring Knife

• Use: Small knife that is ideal for peeling.
Ex) fruit, removing seeds, cutting small
garnishes

24. Blender

• Use: Basic pureeing,
mixing and blending
of foods
• Ex) smoothies, soups,
processing hard foods

25. French Knife

• Use: All-purpose knife used to cut meats
and vegetables

26. Grater

• Use: Shreds cheese and vegetables

27. Mixing Bowls

• Use: Mixing container

28. Flour Sifter

• Use: Combines dry ingredients and removes
lumps to ensure a standard measure and
uniform texture in baked goods.
• Ex) Flour, Cinnamon, Sugar

29. Apple Core

• Use: Removes core
from apples and cuts
them into uniform
pieces

30. Cutting Board

• Use: Base of all cutting. Ex) Meats, Fruits,
Vegetables.
• Also protects counter when cutting

31. Rolling Pin

• Use: Flattens and rolls out dough/pastry

32. Strainer

• Use: Strains smaller foods

33. Kitchen Shears

• Use: Snips string, dough and cuts
vegetables and meats

34. Potato Masher

• Use: Crushes soft
foods.
• Ex) Mashed potatoes
or applesauce.

35. Griddle

• Use: Used for large
quantities of foods
like fried eggs,
hamburgers,
pancakes, and
omelets that must be
turned to cook on
both sides.

36. Wok

• Use: High heat
cooking
• Ex) For stir-frying.

37. Thermometer

• Use: Measures temperature of oven or
refrigerator.

38. Meat Thermometer

• Use: Measures internal temperature of
meat

39. Rotary Beater

• Use: Hand-held beater that mixes, beats, whips
foods.
• Ex) beats eggs

40. Ladle

• Use: Moves liquids Ex) soups

41. Electric Mixer

• Use: Electrically
mixes batters,
dough and whips
ingredients.

42. Oven Mitts

• Use: Protection
against burn injury.

43. To Cream

• To soften solid fat,
often by adding a
second ingredient
and working with a
wooden spoon or
an electric mixture
until fat is
incorporated.

44. Fold in

• To incorporate a
delicate mixture
into a thicker
heavier mixture
with a rubber
scraper using a
down, up and over
motion

45. julienne

• To cut food into
thin stick sized
strips

46. Knead

• To work dough to
blend ingredients
to make it smooth
and elastic

47. Boiling

• To cook food in liquid
that has reached the
highest temperature
possible, air bubbles
continuously rise,
break the surface and
escape as steam.

48. chop

• To cut food into
small irregular
pieces

49. Whip

• To beat quickly
and vigorously to
incorporate air into
a mixture, making
it light and fluffy.

50. Saute

• This technique lets
food cook quickly
in small amounts of
fat without burning.

51. Simmer

• To cook food in a
liquid at
temperatures just
below boiling, air
bubbles rise slowly
and just barely
break the surface.

52. Strain

• Done to remove
liquid from cooked
food

53. Cut in

• To mix solid fat
and flour using a
pastry blender

54. Mince

• To chop finely

55. dice

• To cut food into
square pieces