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    Utensils

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    Dinelyn T. Ballenas
    This document lists and describes various cooking utensils used in food preparation including basters, can openers, colanders, cutting boards, dredgers, double boilers, funnels, garlic presses, graters, knives, spatulas and more. Knives are described in more detail with different types identified for butchering meat, chopping, slicing roasts, boning, fruit/salad preparation and citrus fruits. The document provides an overview of common kitchen tools and their functions.

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    © All Rights Reserved
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    Utensils

    Uploaded by

    Dinelyn T. Ballenas
    29 views28 pages
    This document lists and describes various cooking utensils used in food preparation including basters, can openers, colanders, cutting boards, dredgers, double boilers, funnels, garlic presses, graters, knives, spatulas and more. Knives are described in more detail with different types identified for butchering meat, chopping, slicing roasts, boning, fruit/salad preparation and citrus fruits. The document provides an overview of common kitchen tools and their functions.

    Original Description:

    POWERPONT IN KITCHEN UTENSILS

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    This document lists and describes various cooking utensils used in food preparation including basters, can openers, colanders, cutting boards, dredgers, double boilers, funnels, garlic presses, graters, knives, spatulas and more. Knives are described in more detail with different types identified for butchering meat, chopping, slicing roasts, boning, fruit/salad preparation and citrus fruits. The document provides an overview of common kitchen tools and their functions.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    29 views28 pages

    Utensils

    Uploaded by

    Dinelyn T. Ballenas
    This document lists and describes various cooking utensils used in food preparation including basters, can openers, colanders, cutting boards, dredgers, double boilers, funnels, garlic presses, graters, knives, spatulas and more. Knives are described in more detail with different types identified for butchering meat, chopping, slicing roasts, boning, fruit/salad preparation and citrus fruits. The document provides an overview of common kitchen tools and their functions.

    Copyright:

    © All Rights Reserved
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    You are on page 1of 28

    COOKING UTENSILS

    Baster is handy for returning


    some of the meat or poultry
    juices from the pan, back to the
    food. Also convenient for
    buttering the tops of breads and
    baked goods after they come
    out of the oven.
    Cans, bottles, cartoon
    opener use to open a food
    tin, preferably with a
    smooth operation, and
    comfortable grip and
    turning knob
    Colanders also
    called a vegetable
    strainer are
    essential for
    various tasks from
    cleaning vegetables
    to straining pasta
    or tin contents.
    Cutting Board is a wooden or
    plastic board where meats and
    vegetables can be cut.
    Dredgers – used to
    shake flour, salt, and
    pepper on meat,
    poultry, and fish.
    Double boiler – used
    when temperatures
    must be kept below
    boiling, such as for egg
    sauces, puddings, and to
    keep foods warm
    without overcooking.
    Emery
    boards/sharpening
    steel – used to
    sharpen long knives.
    Flipper - used
    for turning
    hamburgers and
    other food
    items.
    Funnels – used to
    fill jars, made of
    various sizes of
    stainless steel,
    aluminum, or of
    plastic.
    Garlic Press is a
    kitchen tool which is
    specifically designed
    for the purpose of
    pulping garlic for
    cooking.
    Graters - used to grate,
    shred, slice and separate
    foods such as carrots,
    cabbage and cheese.
    Handy Poultry & Roasting
    Tools - make it easier to lift
    a hot roasted turkey from
    the roaster to the serving
    platter, without it falling
    apart.
    Kitchen Knives often referred
    to as cook's or chef's tools,
    knives are a must for all types
    of kitchen tasks, from peeling
    an onion and slicing carrots,
    to carving a roast or turkey.
    Butcher knife –
    used to section raw
    meat, poultry, and
    fish. It can be used
    as a cleaver to
    separate small joints
    or to cut bones.
    French knife –
    used to chop, dice,
    or mince food.
    Heavy knives have
    a saber or flat
    grind
    Roast beef slicer
    – used to slice
    roasts, ham, and
    thick, solid cuts
    of meats
    Boning knife –
    used to fillet fish
    and to remove
    raw meat from
    the bone
    Fruit and salad
    knife -
    used to prepare
    salad greens,
    vegetables, and
    fruits
    Spatula – used to
    level off
    ingredients when
    measuring and to
    spread frostings
    and sandwich
    fillings
    Citrus knife –
    used to section
    citrus fruits. The
    blade has a two-
    sided, serrated
    edge
    Paring knife –
    used to core, peel,
    and section fruits
    and vegetables.
    Blades are short,
    concave with
    hollow ground.

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