Topic 7: Tools and Equipment

Bread Knife

Bread knives are serrated (rough edged) knives usually about 20 to 25 cm (8 to 10 inches) long. The serrations make the knife ideal for slicing bread (using a sawing motion) and other foods with a hard surface and soft interior.

Chef's Knife

Also known as a French knife, the chef's knife has a blade about 20 cm (8 inches) long that is quite broad near the handle.

It is the primary general-utility knife for most Western cooks.

Cleaver

A cleaver is a heavy broad knife that can be very useful for cutting large pieces of dense vegetables or meats.

Although a cleaver is not an essential kitchen tool, the flat side can be used for crushing garlic.

... it's too dangerous for peeling a carrot!

Colander

A colander is a bowl-shaped kitchen utensil used for draining food such as pasta. It has a pattern of small holes (or slots in plastic colanders) that let liquid drain while retaining solids.

It's not a soup bowl!

Cutting Board

A cutting board or chopping board is a durable board on which to place material to be cut.

Most often made of wood, these save the countertops as well as the knife edges. Cleanse them thoroughly after each use.

A kitchen should have at least two designated for use with meat and others foods such as vegetables. Avoid cross-contamination by cleansing them thoroughly after each use!

Dry Measuring Cups

Various sizes of labelled cups are very useful for accurate measuring—especially when to the top is 1/4, 1/3, or 1/2 cup, for example.

Dry ingredients are added to the measuring cup and then leveled.

Turner or Flipper

Made of metal or coated heat-resistant plastic, the turner is used for turning meat, eggs, pancakes etc.

Never use metal tools on a Teflon-coated frying pan because they will scratch the surface.

Some people call this tool a metal spatula, but a metal spatula is a small knife-like tool for leveling dry ingredients when measuring.

Spatula

A frosting spatula is also known as palette knife and is usually made of metal or plastic. Bowl and plate scrapers are sometimes called spatulas.

Garlic Press

A garlic press is designed to crush garlic cloves by forcing them through a grid of small holes. The result is a mashed consistency more desirable for cooking.

Grater

A grater is used to cut foods into fine strips or crumbs. Some graters have various sizes of grating slots, which can aid in the preparation of different foods.

Ladle or Soup Ladle

A ladle is a type of spoon used to scoop and serve liquids. Although designs vary, a typical ladle has a long handle with a deep bowl attached, usually at an angle.

It is great for dishing soup!

Liquid Measuring Cup

Liquid measuring cups have extra space at the top to help avoid spills. As a result, they are not convenient for measuring dry ingredients. Common sizes are 1 cup or 2 cups, but larger cups are available, too.

For an accurate measure, view the liquid at eye level. The top of the liquid might look like a saucer from the edge, but always measure at the lowest point of the top of the liquid.

Measuring Spoons

These spoons are of various accurate sizes and can measure dry or wet ingredients.

• Dry ingredients: Scoop the dry ingredient and level it with the straight box top or a metal spatula.

• Wet ingredients: Measure over a small custard cup to avoid wastage.

Mixing Bowl

Mixing bowls are various shapes and sizes. Always choose a bowl large enough for your recipe. Metal, round-bottomed bowls are most useful.

Never use a plastic bowl for beating egg whites or whipping cream because the eggs or cream will not reach optimum capacity.

Paring Knife

The small sharp knife is the most-used sharp knife in the drawer.

It is used especially to remove the skins from vegetables or fruits such as apples. (Paring means taking a thin layer, especially the skin of the vegetable.)

Pastry Blender

A pastry blender or pastry cutter is used to mix a hard (solid) shortening into flour to make pastry.

Usually, it has narrow metal strips or wires attached to a handle. Use it by pressing down on the items to be mixed, which is known as "cutting in".

Pastry Brush

This small brush is used to baste the top of baked products, which usually means to paint them with butter or margarine.

Peeler

A peeler (potato peeler and/or apple peeler) has a metal blade attached to a wooden, metal, or plastic handle. It is used to remove the outer skin or peel of vegetables and fruits.

Hold the underside of the food item firmly as you press the blade of the vegetable peeler into the edge of the food's surface closest to you. Slide the vegetable peeler along the contours of the food away from your body while maintaining equal pressure on the blade throughout the stroke. Moving the blade away from the body is considered to be a safer way to peel.

Potato Masher

The potato masher consists of an upright or sideways handle connected to a mashing head that usually has a heavy wire--shaped in a rounded zigzag--or a plate with holes or slits.

Everyone likes mashed potatoes with gravy!

Rolling Pin

A rolling pin is cylindrical with loose handles at the ends. It is used to shape and flatten dough.

Rolling pins of various styles and materials offer advantages because they are used for various tasks in cooking and baking.

Rubber Spatula

Rubber spatulas or bowl scrapers are used to remove material from baking or mixing bowls.

Do not use a rubber spatula to stir hot foods; it can melt

Saucepan

Saucepans (or just small pots) have vertical sides about the same height as their diameters. They are used for simmering or boiling. Generally, a saucepan has one long handle.

Larger pots of the same shape usually have two handles close to the sides of the pot so they can be lifted safely with both hands. Sometimes, these are called saucepots or soup pots.

Sieve or Sifter

A sieve, sometimes called a sifter, separates wanted material from unwanted material. When used as a filter, such as a mesh or net, a sieve allows liquid and small bits to pass through.

In cooking or baking, a sieve can be used to sift flour.

Sifter

A sifter incorporates air into flour for a delicate texture and accurate measurement. (Obviously, it separates any lumps, too.)

The air affects the measurement of the dry ingredient. If a recipe calls for sifted flour, it requires you to add extra air into the recipe.

Slotted Spoon

A slotted spoon has slots, holes, or other openings in the bowl to let liquids pass through while keeping the larger solids on the spoon.

It won't work as a soup ladle!

Tongs

Tongs are gripping or lifting tools in several forms and sizes adapted for their specific uses—ranging from grasping hot items to serving pickles.

Wire Whisk

A whisk has a narrow handle with a series of wire loops joined at the end. It is used to blend ingredients, to whip eggs to incorporate air, or to mix thin batters.

Wooden Spoon

Wooden spoons are an excellent choice for cooking hot mixtures on the stove because the wood does not conduct heat.

The rounded handles are ergonomically comfortable for mixing batters.