Flashcards

Cooking Tools

Kaitlynn Dickens English 40 cards

Bench Scraper: Used to remove congealed bread dough, hardened chocolate, or any other kind of wet, dry, or sticky stuff…

Cards in this deck (40)

1—Bench Scraper:
Used to remove congealed bread dough, hardened chocolate, or any other kind of wet, dry, or sticky stuff from a counter or pastry board.
2—Bowl Scraper:
(Also known as rubber feet) as the name suggests, used to remove material from mixing bowls such as cake mix, dough, or thicker liquids.
3—Small Can Opener:
A kitchen utensil that is used to open or remove the top from a metal can.
4—Strainer:
Used to strain liquids away from other ingredients
5—Colander:
Used to strain foods such as pasta or rice or to rinse vegetables
6—Kitchen Fork:
Can be used for most situations but are ideal for spearing and moving around foods that are bulky. They can easily reach into ovens or pots and quickly move or turn roasts, meat loaves, turkeys and other foods that are in the process of baking or broiling.
7—Grater- Hand Held:
Hand graters can be flat or curved to accommodate an item to be grated and can also be used to grate small bits of citrus peels, such as zesting.
8—Kitchen Shears:
Used for snipping herbs, cutting open food packaging, and breaking down poultry.
9—Offset Spatula:
Best known for spreading anything from frosting to hummus to peanut butter in a smooth, even lair and loosening/lifting food from the side of a pan after being baked.
10—Pastry Brush:
Used to spread butter, oil, or glaze on food.
11—Peeler:
Used to remove the outer layer (the "skin" or "peel") of some vegetables such as potatoes, broccoli stalks, and carrots, and fruits such as apples and pears.
12—Pizza Cutter:
Used to cut pizzas.
13—Classic Rolling Pin:
Used to shape and flatten dough.
14—Rubber Spatula:
Go-to utensil for tasks such as gently scraping out the contents of bowls without scratching the surface; stirring and blending batters and other mixtures; and gently folding mixtures.
15—Straight Spatula:
Used for scraping food from the sides of pots, stirring ingredients in curved bowls or folding ingredients into each other or even icing cakes.
16—Tongs:
Used to grip and lift objects instead of holding them directly with your hands.
17—Wire Whip (Whisk):
Used to blend ingredients smooth and to incorporate air into a mixture, in a process known as whisking or whipping. Typically used for eggs, mixes, or whipped cream/frosting.
18—Zester:
Used for obtaining zest from lemons and other citrus fruit.
19—Garlic Press:
Used to crush garlic cloves efficiently by forcing them through a grid of small holes, usually with some type of piston.
20—Sieve (Sifter):
Used for separating wanted elements from unwanted material or for characterizing the particle size distribution of a sample such as flour, spices, or even liquids and seeds.
21—Pastry Blender:
Used to mix a hard (solid) fats like butter, shortening, or lard into flour in order to make pastries.
22—Volume (liquid) Measuring Cups:
Used to measure the volume of liquid.
23—Dry Measuring Cups:
Used for measuring solid (dry) ingredients like flour, sugar, oats, or baking powder. The standard 4 measuring cup sizes are: 1 cup, 1/2 cup, 1/3 cup and 1/4 cup.
24—Balance/ Bakers Scale:
Used by bakers and caterers for measuring food ingredients.
25—Bimetallic Stemmed Thermometer:
Can check temperatures from 0 degrees Fahrenheit to 220 degrees Fahrenheit. Designed to remain in the food while it is cooking in the over, and is generally used for large items such as a roast or turkey.
26—Digital (Electric) Scale:
Used to measure the weight or mass of an ingredient, expressed in pounds, grams, fluid ounces, or milliliters.
27—Measuring Spoons:
Used to measure an amount of an ingredient, either liquid or dry, when cooking. The 4 standard measuring spoon sizes are: 1 tablespoon, 1 teaspoon (3 teaspoons equal a tablespoon), 1/2 teaspoon and 1/4 teaspoon.
28—Ladle:
Used for lifting liquid such as soup, stew, or other foods out of a pot or other vessel and conveying it to a bowl.
29—Portion Scale:
Used for portioning various materials.
30—Double Boiler:
Two pots that use steam as a heat source to melt or cook food.
31—Sauce Pot:
Used for simmering or boiling larger quantities of ingredients.
32—Sauce Pan:
Might be used to cook sauce, cheese, or brown gravies.
33—Skillet:
Used for frying, searing, and browning foods.
34—Cake Pan:
Used to bake cakes, bars, and savory dishes, such as lasagna. 4 common shapes include round, square, rectangular, or centerless.
35—Crepe Pan:
Commonly used for omelets and effective for cooking a thin crepe.
36MuffinMuffin Tin:
Used for baking muffins.
37—Sheet Pan:
Used for baking break rolls, pastries and flat products such as cooking, sheets cakes, swiss rolls and pizzas.
38—Springform Pan:
Used in the preparation of pizzas, quiches, and frozen desserts along with dishes with delicate bottom layers.
39—Wok:
Used in a range of Chinese cooking techniques, including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking, and roasting nuts.
40—Sautoir:
Commonly used for sauces and reductions, where the flat, heavier bottoms helps the cooking process. It makes a good pot to cook a ptein in, and even make an accompanying sauce or gravy.