Kitchen Utensils

KITCHEN UTENSILS AND
EQUIPMENT
East High School
Nutrition and Food Prep
Kitchen Gadgets Abound!
Thousands of kitchen utensils fill

hundreds of general department stores
and specialty shops
Do you need all of those gadgets?
No, generally they are all specialized
versions of the basic three: KNIFE, FORK,
SPOON!
Specialization=Convenienc
e
Most utensils have been invented to

make life more convenient
Some basic utensils make cooking fun
because less time is spent actually
preparing the food for cooking.
Even a microwave is just piece of kitchen
equipment to make heating food easier!
Why learn these kitchen utensils?
Using the right tool for the job makes a

carpenters work easier. They would not
be able to pound many nails per hour if
they were using a saw.
Our food preparation labs have
specialized equipment that will make
tasks easier, more efficient and produce
products that are better quality than just
using a knife, fork or spoon!
Heres how we will learn the utensils:
Look for three elements:

A picture of the utensil in the upper right.
The standard name for the utensil or
piece of equipment in the title.
Lastly, some text with examples of how it is
used in the kitchen- in other words, the
function of the item.
You should fill in these names and functions
on your worksheet as we go along!
1. Wooden Spoon
Stirring utensil
that will NOT
conduct heat as
you stir!
Probably one of
the oldest
cooking utensils,
which was easily
carved from wood
with a simple
knife.
2. Slotted Spoon
Utensil for lifting

solid foods such
as vegetables
from liquid.
3. Ladle
Dipper for liquids

that need to be
transported.
4. Rubber Scraper
Scrapes a bowl
clean BUT could
melt if used in a
saucepan.
5. Metal Spatula
Utensil for lifting

and turning items
like pancakes and
meat.
Should NOT be
used in a nonstick
pan.
6. Wire Whisk
Simplest tool for

beating and
stirring light
mixtures
Metal whisk
should NOT be
used in a nonstick
pan. Instead used
a plastic or
rubber whisk.
7. Cooking Fork
Tool for lifting

meat or large
pieces of food
from pans.
8. Tongs
Safety pinchers to
easily and safely
grab food items.
9. Dry Measuring Cups
Graduated cups to
assure that the right
amount of dry
ingredients are used.
Dry ingredients
include what food
items?
Why shouldnt liquid
go in these?
Remember the standard set:
cup, 1/3 cup, cup, 1 cup.
10. Measuring Spoons
Graduated spoons
to assure the
right amount of a
small ingredient
is used.
Can be used for
wet OR dry
ingredients
Remember the standard set:
teaspoon,
teaspoon,
1
teaspoon, 1 tablespoon
11. Liquid Measuring Cup
Measuring device
for LIQUIDS ONLY!
Bend down to
check it at eye
level!
Come in various
sizes:
1 cup, 2
cups, 4 cups and
8 cups or more!
12. Straight-edge Spatula
A flexible tool for

leveling off
ingredients or
frosting a cake or
cookies.
13. Pastry Blender
Tool for cutting

shortening or
butter into flour
for flaky products
like biscuits or pie
crust.
14. Potato Masher
Tool for mashing

potatoes and
other items.
15. Decorating Bags & Tips
Bag with assorted

tips for
decorating cakes,
deviled eggs and
other desserts.
16. Rolling Pin
Cylinder which
eases the rolling
of dough and
pastries.
Can be made or
wood or plastic.
17. Sifter
Wire mesh and

rotating bars for
breaking up
lumps or
loosening flour.
18. Chefs Knife or French Knife
Large knife for

chopping and
cutting large
items like meat
and vegetables.
19. Paring Knife
Small knife for

peeling fruits &
vegetables or
making other
small cuts such as
garnishes.
20. Bread Knife
Serrated blade for

slicing through
bread.
Never needs
sharpening.
21. Sharpening Steel
Flint type rod for

sharpening
blades of knives.
22. Can Opener
Bottle openers,
hand-held crank
openers and
electric can
openers all
making opening
sealed cans
easier.
23. Kitchen Shears
Heavy scissors for

cutting meat,
dough, pizza and
fresh herbs.
Can also loosen
bottle lids and
small jars.
Cracks nuts and
some shellfish.
24A. Pizza Cutter
Heavy blade used

for cutting pizza
and other bar
cookies.
24B. Pastry Wheel
Special blade
used to cut dough
or pie crusts into
strips
Can have a
straight or fluted
edge.
25. Melon Baller
Round tool for

cutting melons.
Parisienne Knife
is the traditional
French term for
this utensil.
26. Vegetable Peeler
Thin blade to
remove the outer
surface of fruit
and vegetables.
Prevents waste
and loss of
nutrients.
27. Grater
Various holes and

blades which cut
cheese and
vegetables into
thin strips or
slices.
28. Cutting Boards
Wood, Glass or
Plastic surface for
protecting counters
when cutting foods.
Glass should never be used

because it damages knives.
Plastic is the most sanitary

because bacteria can live in
wood cutting boards.
Make sure to buy

color coded boards
for food safety!
29. Oven Mitts and Hot Pads
Insulated fabric
gloves used to
protect hands
when handling
hot items.
30. Cooling Racks
Wire racks for

cooling hot
warms.
31. Muffin Pans
An oblong pan
with round
depressions for
baking muffins
and cupcakes.
32. Cookie Sheet
A flat baking
sheet for baking
cookies.
33. Jelly Roll Pan
A flat baking
sheet with sides
for baking bar
cookies and other
baked items.
34. Loaf Pan
A deep pan
approximately 4
by 9 inches used
to bake quick and
yeast breads,
meatloaf and
other items.
35. Cake Pans
Various sized
pans used for
baking identified
as width by
length in inches
Common ones
are:
9x 13 Oblong
9x 9 Square
9 Round
36. Tube Pan
Pan with a hollow

tube in the center
allowing for the
cake to rise and
yet the center to
bake evenly.
Some even
separate to make
removing the
cake easier!
37. Casserole or Baking Dishes
Glass, ceramic or
metal dishes that
may also have a
cover to fit.
Oven safe to cook
large quantities of
food for long
periods of time.
38. Skillet Fry Pan
Cast iron, metal

or glass pan with
low sides and a
handle used for
broiling foods or
cooking in a small
amount of fat.
39. Saucepan
A deep cooking
pan with a handle
and lid for boiling
simmering and
steaming foods.
40. Steamer Basket
A basket which
folds and unfolds
to conform to the
size of a
saucepan and
keeps the food
above boiling
water to allow
steam to cook the
food.
41. Colander
A bowl with holes

used to drain
pasta and other
liquids from food.
42. Strainer
A fine wire mesh

used to drain
liquids from
smaller amounts
of food.
43. Double Boiler
Two pans that fit

together so that
food can be
cooked over
boiling water
without burning.
Great for
chocolate or
sauces.
44. Griddle
A skillet without
sides used for
grilling
sandwiches and
making pancakes.
45. Dutch Oven
A large, heavy pot

or kettle with a
tight fitting lid
used for slow
cooking foods on
the stovetop or in
the oven for long
periods of time.
46. Kitchen Thermometers
A variety of
thermometers to
read the
temperature of
food or kitchen
equipment
Very important to
use when cooking
meat to make
sure meat is safe
to eat!
47. Electric Stand Mixer
An appliance which
can mix, beat and
knead batters and
dough.
Wire whisk for beating
Flat beater for

blending
Dough hook for

mixing bread and
heavy dough.
Review
Learn to identify
and use these
utensils so youll
be a successful
chef!
Quiz on Kitchen
Equipment next
time!

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KITCHEN UTENSILS AND

Kitchen Gadgets Abound!

Thousands of kitchen utensils fill

Most utensils have been invented to

Why learn these kitchen utensils?

Using the right tool for the job makes a

Heres how we will learn the utensils:

Look for three elements:

Utensil for lifting

Dipper for liquids

Utensil for lifting

Simplest tool for

Tool for lifting

9. Dry Measuring Cups

10. Measuring Spoons

11. Liquid Measuring Cup

12. Straight-edge Spatula

A flexible tool for

13. Pastry Blender

Tool for cutting

14. Potato Masher

Tool for mashing

15. Decorating Bags & Tips

Bag with assorted

16. Rolling Pin

Wire mesh and

18. Chefs Knife or French Knife

Large knife for

19. Paring Knife

Small knife for

20. Bread Knife

Serrated blade for

21. Sharpening Steel

Flint type rod for

22. Can Opener

23. Kitchen Shears

Heavy scissors for

24A. Pizza Cutter

Heavy blade used

24B. Pastry Wheel

25. Melon Baller

Round tool for

26. Vegetable Peeler

Various holes and

28. Cutting Boards

Glass should never be used

Plastic is the most sanitary

Make sure to buy

29. Oven Mitts and Hot Pads

30. Cooling Racks

Wire racks for

31. Muffin Pans

32. Cookie Sheet

33. Jelly Roll Pan

34. Loaf Pan

35. Cake Pans

36. Tube Pan

Pan with a hollow