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TOOLS IDENTIFICATION

TOOLS IDENTIFICATION. Culinary Arts 1 Mrs. Heremans. TONGS. Metal, wooden, or plastic pinching tools used to grab foods without using your hands or fingers. . SLOTTED SPOON.

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TOOLS IDENTIFICATION

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  1. TOOLS IDENTIFICATION Culinary Arts 1 Mrs. Heremans

  2. TONGS • Metal, wooden, or plastic pinching tools used to grab foods without using your hands or fingers.

  3. SLOTTED SPOON • Spoon with slots, holes or other openings in the bowl of the spoon which let liquid pass through while preserving the larger solids on top.

  4. METAL TURNER • Used to flip/turn food from skillet or frying pan, or remove food from a sheet pan.

  5. ROLLING PIN • Is used to stretch and roll dough, such as pie crusts, cookies, and biscuits.

  6. SIFTER • Used to sift foods to incorporate air and eliminate lumps in foods such as flour, powdered sugar, and cocoa.

  7. VEGETABLE PEELER • Is commonly used to shave the skin off fruits and vegetables. • It can also be used to make delicate garnishes, such as carrot curls and chocolate curls.

  8. WOODEN SPOON • Wooden spoon: used for stirring or turning foods • Wooden spoons wont burn when stirring hot foods.

  9. MEASURING SPOONS • Used to measure liquid or dry ingredients

  10. METAL SPATULA • Has a long, flexible blade with a rounded end. • It is useful for scraping bowls and spreading icing on cakes.

  11. DRY MEASURING CUPS • Used for measuring dry ingredients (flour, sugar, peanut butter, etc.) • Scoop up, and then run a spatula across rim to level off excess ingredient (leveling).

  12. CHEFS KNIFE • The most used knife in a kitchen, can be used for all sorts of chopping, slicing, dicing, and mincing.

  13. COLIANDER / STRAINER • Metal or plastic bowl with 1/8 inch holes pressed through out it. • Used for rinsing and draining foods.

  14. CHEFS/CARVING FORK • Is used to lift and turn meat and other foods . It is also used to hold larger pieces of food when cutting/carving them.

  15. MIXING BOWLS • Used to gather and mix ingredients.

  16. LADLE • A tool with a bowl with a long handle for reaching to the bottom of deep pots, transferring liquids, and serving foods.

  17. GRATER • The most common of grater is the four-sided. Each side has different sized holes that determine the size of the grated food pieces, from slices to shreds to crumbs.

  18. RUBBER SPATULA • It is used to scrape food from the inside of bowls and pans. • It is also used to fold in whipped cream or egg whites.

  19. KITCHEN SHEARS • Are used to tackle a variety of cutting chores, such as snipping string, and butcher’s twine, trimming artichoke leaves, and dividing dough.

  20. CUTTING BOARDS • 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

  21. WHISK • A long utensil with a set of slim stainless steelwires that are gathered at one end and looped at the other. • Used to hand beat, incorporate, whisk, blend, and stir.

  22. LIQUID MEASURING CUP • Used for measuring liquid ingredients (milk, water, etc.) • Place on a leveled surface and check at eye level for accurate measuring

  23. PASTRY BLENDER • Pastry blender is a kitchen tool used to mix a hard (solid) fat, like butter, into flour in order to make pastries.

  24. SAUCE PAN • Has a long handle and straight sides. • Primarily used for heating and cooking food in liquid, sauce pans come in many sizes in order to accommodate a variety of needs.

  25. STOCK POT • Has straight sides and is taller than it is wide. • A stockpot is used to cook large quantities of liquid on the range, such as stocks, or soups.

  26. ZESTER • Removes small parts od the outer skin of citrus to add flavor to sauces.

  27. FOOD PREPARATION • Food-preparation equipment is potentially the most dangerous equipment in the kitchen.

  28. FOOD PROCESSOR • The motor is separate from the bowl, blades, and lid. With different attachments a food processor can: • Slice • Grind • Mix • Blend • Crush

  29. MEAT SLICER • Meat Slicer: Used to slice foods to even thickness like cooked meats, cheese even vegetables. A carrier moves the food back and forth against a circular blade.

  30. MEAT GRINDER • Meat Grinder : Grinds various cuts of meat. Meat is dropped through a tube and pushed through the machine, where it is cut by a blade, and the meat is then forced out • Sausage casings can be attached to some meat grinders so the meat is pushed into the casing.

  31. CLEANING • Turn off and unplug the equipment • Remove attachments or bowls. • Wash each part with hot soapy water, be careful with blades. • Dry with a clean cloth and sanitize. • Wipe equipment base and frame • Reassemble and immediately replace any blade guards.

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