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Kitchen tools

1. CULINARY TOOLS
&
EQUIPMENT

2. Look at each picture, then
write your guess on your
Culinary Tools & Equipment
Worksheet.

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53. 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

55. 1 Pizza Cutter

56. 1 Pizza Cutter
•For cutting baked pizza into serving
pieces. It can also be used to cut pies.

57. 2 Vegetable Peeler

58. 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.

59. 3 Rolling Pin

60. 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

61. 4 Sifter

62. 4 Sifter
•Used to sift foods and eliminate lumps in
foods such as flour, powdered sugar, and
cocoa.

63. 5 Rubber Spatula or Rubber
Scraper

64. 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.

65. 6 Straight Edge Spatula

66. 6 Straight EdgeSpatula
•Used for leveling dry measuring cups and
spreading icing on cakes.

67. 7 Spatula

68. 7 Spatula or Turner
•Used to lift and turn foods, such as
pancakes and cookies, so they can cook
on both sides.

69. 8 Eggbeater / Rotary Beater

70. 8 Eggbeater / Rotary Beater
•Used to beat foods to incorporate air in
such foods as eggs, egg whites, whip
cream etc.

71. 9 Colander

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

73. 10 LADLE

74. 10 Ladle
•For reaching to the bottom of deep pots
and transferring liquids.

75. 11 Masher

76. 11 Masher
•Used to break up solid foods: boiled fruits
or vegetables.

77. 12 Wooden Spoons

78. 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.

79. 13 Pastry Brush

80. 13 Pastry Brush
•Used to brush sauce onto food, glazes on
desserts, greasing cake pans, etc.

81. 14 Cooling Rack

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

83. 15 Tongs

84. 15 Tongs
•Metal, wooden, or plastic pinching tools
used to grab foods without using your
hands or fingers.

85. 16 Whisks

86. 16 Whisks
•Used to hand beat, incorporate, whisk,
blend, and stir.

87. 17 Two tined fork

88. 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.

89. 18 Scooper

90. 18 Scooper
•Scoops are used to measure equal
amounts of food.

91. 19 Cutting Board

92. 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

93. 20 Juicer

94. 20 Juicer
•Used to break up food's fibers (citrus fruits:
lemon, orange, lime, etc.), thus releasing
their juices

95. 21 Dry Measuring Cups

96. 21 Dry Measuring Cups
Used for measuring dry ingredients.
Measuring cups come in ¼ c, 1/3 c, ½ c,
and 1 cups

97. 22 Measuring Spoons

98. 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

99. 23 Liquid Measuring Cup

100. 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

101. 24 Meat Thermometer

102. 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.

103. 25 Bread or loaf pan

104. 25 Bread or loaf pan
•Used to bake bread and quick breads in.

105. 26. Egg Separator

106. 26 Egg Separator
•Used to separate the yolk from the egg
white.

107. 27 Muffin Pan

108. 27 Muffin Pan
•To make muffins or cupcakes

109. 28 Blender

110. 28 Blender
•Used to liquefy foods quickly: e.g., sauces,
soups, etc.

111. 29 Pie Server

112. 29 Pie Server
•Used to cut and serve pieces of pie.

113. 30 Electric Mixer

114. 30 Electric Mixer
•Used to mix foods that require time and
endurance: whipping cream, whipping egg
whites, mixing batter, etc.

115. 31 Kitchen Shears

116. 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.

117. 32 Slotted Spoon

118. 32 Slotted Spoon
•Used to transfer solid food from liquid, and
to skim impurities from the top of liquids.

119. 33 Meat Tenderizer

120. 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.

121. 34 Garlic Press

122. 34 Garlic Press
•Used to mince garlic by pressing garlic
cloves through the fine holes on the garlic
press.

123. 35 Melon Baller

124. 35 Melon Baller
•Used to scoop out round pieces of melon.

125. 36 Grater

126. 36 Grater
•The grater has different sized holes that
determine the size of the grated food
pieces, from slices to shreds to crumbs.

127. 37 Zester

128. 37 Zester
•Creates flakes of hard cheese, chocolate
and zest.

129. 38 Spoon Rest

130. 38 Spoon Rest
•Used to rest a spoon, fork, whisk, pasta
server, etc. in between use to help keep it
clean.

131. 39 Strainer or Sieve

132. 39 Strainer or Sieve
•Strainer can be used to drain pastas,
vegetables, and stocks, or sift foods like
powdered sugar, flour, chocolate etc.

133. 40 Jelly Roll Pan

134. 40 Jelly Roll Pan
•Specifically made for baking cookies, cakes, and
jelly rolls.

135. 41

136. 41 STOCK POT
•A stockpot is used to cook large quantities
of liquid on the range, such as stocks, or
soups.

137. 42 SAUCE PAN

138. 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.

139. 43 Sauté or Frying Pan, or
Skillet

140. 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.

141. 44 Wok

142. 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.

143. 45 Pie Pan

144. 45 Pie Pan
Used to bake pies.
Sides are sloped in a pie pan, whereas the
sides are straight in a cake pan.

145. 46 Pastry Blender

146. 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.

147. 47 Chef’s knife

148. 47 Chef’s knife
•An all purpose knife.

149. 48 Bread knife

150. 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.

151. 49. Double boiler

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

153. 50 Paring knife

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