the basic utensils for cookery nc ii....

utensils for cookery

1. COOKING UTENSILS
Paella Cooking Spoon Ladle
Skimmer
Pasta Serving
Spoon
Turner Cooking Spoon Scraper

2. Wide turner Slotted Spoon Wok Turner Multi-Purpose Tong Spaghetti Tong Pastry brush silicone
Strainer French Fries
cutter
Egg slicer Egg Whisk Fish Scaler Garlic Press

3. Ravioli Cutter Chef Shaping mold
Dishwasher
Strainer
Meat tenderizer
Classic Medium
Ribbon grater
Classic Spice
Grater
Rice Cooker
SalamanderBlast Freezer

4. Mini Oven
Microwave Oven
Electric Steamer
Refrigerator
Hand Mixer
Gas
Fruit/ vegetable
chiller
Blender
Classic Grater

5. Measuring Spoons
Most Common Baking Tools

Apple Corer Peeler Peeler Lateral Blade Channel KnifeCheese Plane
Grater
Angled
Spatula
Serrated
Knife
Spatula
All Purpose
Spatula
Cake and
Pie Server
Batter
Blender
Balloon
Wire Whisk
Square Head
Spatula
Brownie
Lifter

6. Pastry
Blender
Rolling Pin Silicone Spoon
Scraper
Cookie
Spatula
Silicone coated
wire whisk
Spoonula Icing Smoother Cupcake
Spatula
Cyclone Whisk
Egg
Separator
Mixing Bowl Pastry bag
Cake Stand
with dome
Cookie Cutters
Cake TurntableIcing Tube
Electric Hand Mixer
Electric Stand Mixer Cupcake Stand

7. Baking Tools and Equipment
Baking pans
Shiny Aluminum Pans: the best choice for baked goods consistent in color and texture. It
prevents biscuits, quick breads loaves and coffeecakes from becoming too dark on the bottom
and around the sides of the pan.
Insulated Pans: Consist of two thin sheets of aluminum with a layer of air between them. Baked
goods baked in insulated baking pans may require more baking time, and they often don’t brown
well on bottom and sides.
Ovenproof Glass Loaf Pans and Baking Dishes: are sometimes used to bake quick breads, loaves,
and coffeecakes. Baked goods baked in glass brown well and you can see the coloring all around.
When substitution a glass baking dish for a metal baking pan, reduce the oven temperature by 25
degrees Fahrenheit or -3.9 degrees Celsius.

8. Pie Tins/ Pans: generally, pies are baked in a relatively deep pan with sloped sides that can hold a
large amount of filling. Materials for pie plates range from ovenproof glass, glazed ceramic, heavy foil,
aluminum, tinned steel, stainless steel, and nonstick coated steel.
Standard Muffin Pans: Available in 12 and 6 cup pans, the standard muffin cup is about 2-3/4 inches in
diameter and 1-1/8 inches deep and hold a scant ½ cup butter.
Jumbo muffin Pans: Available in 6-cup pans, these are at least 3 inches in diameter and 1-1/2 inches
deep. Each cup holds approximately 1 cup batter.
Mini Muffin Pans: Available in 12-and 24 cup pans. The cup is approximately 1-3/4 inches in diameter and
7/8 inch deep. Each muffin cup holds approximately 2 tablespoons batter.
Muffin Top Pans: Available in 6-cup pans, each cup is approximately 3 inches in diameter and inch deep.
Each muffin top cup holds approximately 3 tablespoons batter.
Shiny Aluminum Muffin Pans: These prevent muffins from becoming too dark.

9. Dark Non Stick Muffin Pans: These pans keep from sticking; they tend to brown muffin edges and bottoms
quickly. Many nonstick baking pan manufacturers recommend reducing the oven temperature by 25 degrees
Fahrenheit or 3.9degrees Celsius
Loaf Pan: Aluminum loaf pan can turn out tender cakes while dark nonstick or glass pans will produce a
crunchy-chewy crust and can make quick breads, brioche, and meatloaf in a loaf pan.
Tart Pan: Can come in many different shapes and sizes. Their removable bottom makes it easy to neatly transfer a tart to a serving plate.
Tarts pans come in both dark colored and shiny pan varieties, and can also have varying depths with deeper tart pans used for quiche, and
shallower pans used for delicate dessert tarts.
Mini Quiche Pan Removable Bottom

10. PIE TINS/ PANS
Nonstick coated steel Glazed Ceramic Heavy Foil AluminumStainless Steel
Disposable Aluminum Pans: These are perfect for baked goods which will be given away as gifts. While
available in sizes comparable to aluminum baking pans and glass baking dishes, they are often ¼ to ½
inch smaller in length, width, and depth. Baking times will need to be adjusted accordingly.

11. Dark Non Stick Baking Pans: These pans help keep your baked goods from sticking, however, they tend to brown their contents quickly,
particularly on the edges and on the bottom. Many nonstick baking pan manufacturers recommend reducing the oven temperature by 25
degrees Fahrenheit or 3.9 degrees Celsius
Spring form Pan: This round pan used for making cheesecakes and other desserts that are tricky to remove
from their pans, has a bottom that is separate from the side. A clamp holds the pan together and opens to
allow the side to easily be pulled away from the baked dessert.
Bundt Pan: Also known as an angel food cake pan. This deep pan has a hollow tube in the center that
promotes even baking. Most tube pans have removable bottoms.
Fluted Tube Pan: The fluted sides bring a decorative look to the finished product. It comes in various sizes; a
12-cup pan is the most common.

12. Double Boiler: A double Pan arrangement that features tow pots formed together, with one sitting partway
inside the other. A single lid fits both pans. The pot is used to hold simmering water, which gently heats the
mixture in the upper portion. Double boilers are used to warm or cook heat-sensitive food such as custards,
sauces and chocolate.
Baking Dishes
Baking Dish: Refers to a glass baking dish. For best results, use the correct size baking dish called for your
recipe. To measure the size of a baking dish, measure the top inside of the dish with the ruler for length or
width. To determine the depth of a baking dish, measure the inside from the bottom to the top edge. To
measure the volume of a baking dish, set it flat on the kitchen counter or table. Fill
the dish with water 1cup at a time, until the water reaches the rim of the baking dish.
Ramekin: An individual baking dish (3-4 inches in diameter) that resembles a miniature like dish. Ramekins
are usually made of porcelain or earthenware and can be used for both sweet and savory dishes – either baked
or chilled. A tiny baked pastry filled with a creamy cheese custard is referred to as a “Ramekin”.

13. Soufflé dish: Soufflé’s are customarily baked in a classic soufflé dish, which is round and has straight sides to facilitate the soufflés rising.
These special dishes are ovenproof and come in a variety of sizes ranging from 3/12 ounces to 2 quart. They are available in kitchenware
shops and house sections of most department stores. Foil or parchment collars are sometimes wrapped around the outer part of the dish
so that the top of the foil or paper rises about 2 inches above the rim of the dish.
BAKING SHEETS:
Baking/Cookie sheet: One of the most essential pieces of bake ware, these flat, rigid sheets of metal are
where the comforting confections as cookies, breads and biscuits are baked. It is usually has one or more
turned-up sides for ease of handling. Common sizes for baking sheets are 17 x 4 inch and 12 x 15 inch. For
even heat circulation, baking sheets should be at least 2 inches smaller around the interior of the oven. There
are a variety of kinds of baking sheets, the three most common are aluminum, dark nonstick, and insulated sheets.
Aluminum Sheets: shiny, heavy gauge aluminum baking sheets are good heat conductors and will produce
evenly baked browned goods
Dark Nonstick Sheets: Dark sheets absorb heat and should be used only for items on which a dark, crisp
exterior is desired.

14. Insulated Sheets: Insulated sheets are two sheets of aluminum with an air space sealed between them;
these are good for soft cookies or bread crust, but many baked goods will not get crisp on them.
Baking Stone: A heavy, thick plate of beige or brown stone that can be placed in the oven to replicate the
baking qualities of a brick-floored bread oven. Baking stones can be round or rectangular.