Cookery Grade 9 - Equipment and Tools

Flashcards for Cookery Grade 9 exam review, vocabulary style.

Equipment

A small electrical appliance, such as a mixer, or a large, expensive, power-operated appliance such as a range or a refrigerator.

Range/Oven/Refrigerator

Mandatory pieces of equipment in the kitchen or in any food establishment, available in conventional, convection, and microwave types.

Refrigerators/Freezers

Necessary in preventing bacterial infections from foods.

Microwave Oven

Used for cooking or heating food.

Blender

Used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food.

Fruit and salad knife

Used to prepare vegetables and fruits.

Kitchen knives

Used for all types of kitchen tasks such as peeling an onion, slicing carrots, or carving a roast or turkey.

Citrus knife

Has a two-sided blade and serrated edge, used to section citrus fruits.

Paring knife

Used to core, peel, and section fruits and vegetables, with short, concave blades.

Vegetable peeler

Used to scrape vegetables and to peel fruits.

Liquid Measuring cup

Used to measure liquid ingredients, commonly made of heat-proof glass and transparent.

Household Scales

Used to weigh large quantity of ingredients, commonly in rice, flour, sugar, legumes or vegetables and meat up to 25 pounds.

Scoops or dippers

Used to measure serving of soft foods, such as fillings, ice cream, and mashed potato.

Spoons

Used to measure smaller quantities of ingredients called for in a recipe.

French knife

Used to chop, dice, or mince food.

Spatula

Used to level off ingredients when measuring and to spread frostings and sandwich fillings.

Solid spoon

Used to spoon liquids over foods and to lift foods, including the liquid out of the pot.

Temperature scales

Used to measure heat intensity. Different thermometers are used for different purposes.

Whisks

Used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups.

Wooden spoons

Used for creaming, stirring, and mixing. They should be made of hard wood.

Kitchen shears

Practical for opening food packages, cutting tape or string or simply removing labels or tags from items.

Potato masher

Used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables.

Rotary egg beater

Used for beating small amount of eggs or batter.

Scraper

A rubber or silicone tool to blend or scrape the food from the bowl.

Serving spoons

Utensils consisting of a small, shallow bowl on a handle used in preparing, serving, or eating food.

Serving tongs

Enable you to grab easily and transfer larger food items, poultry or meat portions to a serving platter.

Colanders

Essential for various tasks from cleaning vegetables to straining pasta or contents.

Plastic and Hard Rubber boards

Are much less dulling to knives than metal and more sanitary than wood; used for cutting and chopping, table tops, bowls, trays, garbage pails and canisters.

Cutting boards

Wooden or plastic board where meat, fruits and vegetables can be cut.

Funnels

Used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic.

Garlic Press

Kitchen tool which is specifically designed for the purpose of pulping garlic.

Graters

Used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.

Cans, bottles, cartoons opener

Used to open a food container easily, and comfortably grip and turn knob.

Glass

Used for salad making and dessert.

Cast iron

Is durable but must be kept oiled to avoid rusting

Double boiler

Used when temperature must be kept below boiling such as for egg sauces, puddings, and to melt chocolate.

Teflon

A special coating baked inside aluminum or steel pots and pans which prevents food from sticking to the pan