Kitchen Equipment Lopez 8Th

Front 1

Chef's Knifes

Back 1

For Cutting, Mincing ,Dicing. For Carrots, Tomatos, and Patato's.

Front 2

Bread Knife

Back 2

For slicing Bread or baked goods. Serrated edge.

Front 3

Cutting board

Back 3

Base for cutting work, keeping knife blades sharp and counters in good shape. Materials are wood, glass, plasctic, stone, bamboo, and Disposable

Front 4

Grater

Back 4

Shreds and grates veggies and cheeses and chocolate.

Front 5

Kitchen Shears

Back 5

Are study scissors used for cutting vegtables, pasty, poultry, and meat. Always wash shears thoroughly after use with raw meat or poultry.

Front 6

Peelers

Back 6

Peels skin from vegtables, and fruits. The blade swivles.

Front 7

Colanders

Back 7

Are bowls with holes for draining food, suck as cooked pasta.

Front 8

Strainers

Back 8

Are wire mesh baskets with handles, used to strain lliquid from solid foods, such as water from steam vegtables.

Front 9

Slotted Spoons

Back 9

Are helpful for lifting solid food from liquid, like pasta from water.

Front 10

Metal Spatula

Back 10

Have dull, narrow metal blades. They're useful in levelingdry ingredients, such as flour in measuring cups. Very good for iceing cakes.

Front 11

Turners

Back 11

Are used to lift and turn foods such as pancakes or handburgers.

Front 12

Tongs

Back 12

Gasps or hold food such as a chicken drumstick or a corncob.

Front 13

Ladles

Back 13

Are helpful when serving hot soup or stews.

Front 14

Cooling Racks

Back 14

Are made of wire and allow air to circulate around hot baked products.

Front 15

Cookware

Back 15

Includes pots, pans and other containers use on top of a range, in the conventional over, or in the microwave over. Cookware items are made of metal, glass, or plastic.

Front 16

Saucepans and Stockpots

Back 16

Are deeper than the skillets. They come in variety of sizes, usually measured in quarts or liters. Some have covers. Saucepans have one handle, while stockpots have two, one on each side.

Front 17

Cake Pans

Back 17

Are round, square, or rectangular. They can be usedfor baking many foods in addition to cakes.

Front 18

Loaf Pans

Back 18

Come in different sizes and are used for breads and meat lovers.

Front 19

Casseroles

Back 19

Or baking dishes, come in a variety of shapes and sizes. They're deep enought to hold a main-dish mixture and often have covers.

Front 20

Skillets

Back 20

Are shallow and have long handles. They come in assorted sizes and sometimes have covers.

Front 21

Baking Sheets

Back 21

Are rectangular, low-sided pans. They're most often used for baking cookies

Front 22

Pie Pans

Back 22

Are round with sloping sides and com in different sizes.

Front 23

Muffin Pans

Back 23

Have six to twelve individual cups to hold muffins and cupcakes. For baking in ovens.

Front 24

Prep Cups

Back 24

Hold pre-measured ingredients for of ease preperation.

Front 25

Toaster

Back 25

Holds slices of bread for toasting. Some can adjust for thicker breads.

Front 26

Blender

Back 26

Has push-button speed controls for a variety of mixing and chopping tasks, such as blending fruit drinks.

Front 27

Food Processor

Back 27

Different blades and disks can be used to preform a number of cutting and mixing tasks.

Front 28

Electric Skillet

Back 28

Electric skillets have a thermostatic control on the handle to regulate cooking temperatures. Use it to fry, roast, simmer, or bake.

Front 29

Hand Held Electric Mixer

Back 29

For whipping cream, mixing cake batter, cookie dough, mashed potatos, creaming butter, (make butter light and airy). The metals objects in the mixer are called beaters. Start on lowest speed, then increase speed gradually. When inserting the eaters mixer must be unplugged. When ejecting the beater the mixer must be unplugged. When time to clean mixer and beater you must use the eject button to eject the beater. Wipe down main body of mixer and plug with a damp cloth, put away mixer with correct set of beater.

Front 30

Paper Bake Cups

Back 30

For lining muffin pan to prevent batter from sticking.

Front 31

Non-Stick Release Aluminum Foil

Back 31

Similar to parchment paper. Used for lining baker pans or cookie sheets, to prevent sticking and burning. Also help to keep pans clean. More expensive than regular foil, therefore it should not be used for wrapping food items.

Front 32

Two-Tined Fork

Back 32

Holds meat steady for slicing and carving.

Front 33

Apple Corer

Back 33

To Slice fruit into 8 even pieces while removing center of fruit.

Front 34

Eating Utencicles

Back 34

Fork, Knife, Spoon, to be used just for eating. DO NOT use as kitchen equipment.