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    Tle

    Uploaded by

    Karl Francis Clidoro Vergara
    This document defines and describes various types of kitchen tools and equipment used in cooking, including: - A bain marie, which is used to heat things slowly and gently over a water bath. - A baster, which is used to baste meat as it cooks in its own juices, commonly for rotisserie cooking, grilling, and roasting. - A boning knife, which has a narrow blade used to remove bones and flesh from meat. - Other knives and tools described are a braising pan, broiler pan, butcher's knife, carving knife, Chinese chef's knife, cleaver, chopping board, crock pot, Dutch oven, f

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    © All Rights Reserved
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    Tle

    Uploaded by

    Karl Francis Clidoro Vergara
    217 views3 pages
    This document defines and describes various types of kitchen tools and equipment used in cooking, including: - A bain marie, which is used to heat things slowly and gently over a water bath. - A baster, which is used to baste meat as it cooks in its own juices, commonly for rotisserie cooking, grilling, and roasting. - A boning knife, which has a narrow blade used to remove bones and flesh from meat. - Other knives and tools described are a braising pan, broiler pan, butcher's knife, carving knife, Chinese chef's knife, cleaver, chopping board, crock pot, Dutch oven, f

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    This document defines and describes various types of kitchen tools and equipment used in cooking, including: - A bain marie, which is used to heat things slowly and gently over a water bath. - A baster, which is used to baste meat as it cooks in its own juices, commonly for rotisserie cooking, grilling, and roasting. - A boning knife, which has a narrow blade used to remove bones and flesh from meat. - Other knives and tools described are a braising pan, broiler pan, butcher's knife, carving knife, Chinese chef's knife, cleaver, chopping board, crock pot, Dutch oven, f

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    217 views3 pages

    Tle

    Uploaded by

    Karl Francis Clidoro Vergara
    This document defines and describes various types of kitchen tools and equipment used in cooking, including: - A bain marie, which is used to heat things slowly and gently over a water bath. - A baster, which is used to baste meat as it cooks in its own juices, commonly for rotisserie cooking, grilling, and roasting. - A boning knife, which has a narrow blade used to remove bones and flesh from meat. - Other knives and tools described are a braising pan, broiler pan, butcher's knife, carving knife, Chinese chef's knife, cleaver, chopping board, crock pot, Dutch oven, f

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    © All Rights Reserved
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    Bain marie – it is also known as a double-boiler or a water bath,

    the bain marie is a piece of French cooking equipment that is used


    to heat things slowly and gently.

    Baster – it is used to baste meat as it cooks in its own juices.


    Commonly used for rotisserie cooking, grilling, and roasting.

    Boning knife – it is a narrow-bladed knife used to remove the


    bones and/or flesh from meat. The blade is stiff when used for beef
    and pork, but a flexible blade is more useful for poultry and fish.

    Braising pan – it is a special enameled cast-iron pan with a tight


    fitting lid used to braise meats. Also called a brazier, braiser, or a
    rondeau.

    Broiler pan – it is a pan that is designed to fit under the broiler.


    Usually a rack is suspended over a reservoir to both elevate the meat
    and catch the drippings.

    Butcher’s knife – it is a knife that is made specifically for


    butchering, processing, and sometimes gutting animals.

    Carving knife – it is a long, thin knife used for cutting thin slices of
    crooked meat.
    Chinese chef’s knife – it is a large, rectangular-bladed knife
    resembling a cleaver, but much lighter and thinner. Like other
    chef’s knives, the Chinese chef’s knife is an all-purpose knife used
    for a variety of tasks.

    Cleaver – it is a large, rectangular, heavy and thick-bladed knife


    used for “cleaving” bone and meat quickly and efficiently.

    Chopping/cutting board – it is a durable board used to place


    materials on to be cut. It is used in the kitchen for preparing food.
    Kitchen cutting boards are often made of wood or plastic.

    Crock pot – it is a brand name for a slow cooker, used for making
    dips, soups, stews, and braised dishes.

    Dutch oven – it is a thick-walled iron (usually cast iron) cooking


    pot with a tight fitting lid.

    Frying pan/skillet – it is a pan used for frying, searing, and


    browning foods.

    Hamburger patty mold – it is used for forming hamburger


    patties.

    Meat fork – it is a large fork used for


    serving meat.
    Meat grinder – it is a kitchen appliance for grinding, fine mincing or
    mixing raw or cooked meat, fish, vegetable or similar food.

    Meat slicer – it is a tool used in butcher shops and


    delicateness to slice meats.

    Mixing bowl – it is used for mixing ingredients.

    Meat tenderizer – it is a heavy blunt instrument operated by


    hand that is used to “tenderize” meat by breaking down some of
    the cellular walls and collagen.

    Stock pot –it is a large stainless or aluminum pot that is used to


    make stocks, broths, and soups.

    Pressure cooker – consists of a pressurized pot which has


    controlled vent at a specified pressure above atmospheric
    pressure.

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