Kitchen Equipment and Food Safety

Common Kitchen Equipment

1. Measuring Spoons

   • Type: Measuring Tool

   • Uses: To accurately measure small quantities of food, specifically less than ¼ cup.

   • Sizes Included: 1 tablespoon (T), 1 teaspoon (t), ½ teaspoon, and ¼ teaspoon.

2. Dry Measuring Cups

   • Type: Measuring Tool

   • Uses: Measure dry and semi-solid ingredients such as flour, sugar, and sour cream.

   • Sizes Included: 1 cup (c), ½ cup, ⅓ cup, and ¼ cup.

3. Liquid Measuring Cups

   • Type: Measuring Tool

   • Uses: Measuring liquid ingredients like milk, water, and chicken stock.

4. Rolling Pin

   • Type: Baking Tool

   • Uses: Rolling out dough or pastry.

5. Wire Whisk

   • Type: Mixing Tool

   • Uses: To add air to ingredients such as cream or egg whites.

6. Mixing Spoon

   • Type: Mixing Tool

   • Uses: Mixing dough, creaming, and stirring sauces. Can be made of wood, plastic, or metal.

7. Metal Spatula (Straight Edge Spatula)

   • Type: Baking Tool

   • Uses: Leveling dry ingredients, frosting cookies, and cakes.

8. Turner

   • Type: Prep/Serving Tool

   • Uses: To turn or lift items, such as pancakes and cookies; should not have metal components for use on non-stick pans.

9. Rubber Spatula/Scraper

   • Type: Mixing Tool

   • Uses: Folding ingredients together, scraping plates and bowls.

10. Slotted Spoon

    • Type: Prep Tool

    • Uses: Lifting food out of liquid.

11. Ladle

    • Type: Prep Tool

    • Uses: Serving soups or punch, dipping, and pouring liquids.

12. Tongs

    • Type: Prep Tool

    • Uses: Removing foods from hot water, turning foods; act as an extension of the chef's hands.

13. Colander

    • Type: Prep Tool

    • Uses: Draining water while washing vegetables and fruits; also used to drain pasta.

14. Wire Strainer

    • Type: Prep Tool

    • Uses: Sifting dry ingredients or straining liquids.

15. Mixing Bowls

    • Type: Prep Tool

    • Uses: To hold ingredients while mixing.

16. Pastry Brush

    • Type: Prep Tool

    • Uses: Brushing butter or sauces on food.

17. Pastry Blender

    • Type: Mixing Tool

    • Uses: Cutting in shortening or butter into dry ingredients.

18. Cutting Board

    • Type: Prep/Cutting Tool

    • Uses: Protecting the counter when cutting.

19. Meat Thermometer

    • Type: Thermometer

    • Uses: Measuring the temperature of meat for doneness.

20. Oven Mitts

    • Type: Cooking Tool

    • Uses: Protecting hands and arms when handling hot items.

21. Cooling Rack

    • Type: Cooking Tool

    • Uses: Cooling baked goods by allowing air circulation underneath or for allowing meats to rest.

22. Peeler

    • Type: Cutting Tool

    • Uses: Removing the outer surface from fruits and vegetables.

23. Grater

    • Type: Cutting Tool

    • Uses: Shredding cheese and vegetables.

24. Kitchen Shears

    • Type: Cutting Tool

    • Uses: Snipping herbs and vegetables; should have a separate pair for use with poultry.

25. Chef Knife/Utility Knife

    • Type: Cutting Tool

    • Uses: Slicing, cutting, and chopping ingredients.

26. Paring Knife

    • Type: Cutting Tool

    • Uses: Smaller than chef's knife, used for cutting, slicing, and peeling food, as well as making garnishes.

27. Bread Knife

    • Type: Cutting Tool

    • Uses: Slicing breads and cakes; features a serrated edge to avoid tearing bread.

Abbreviations and Measurements

• Common Kitchen Abbreviations:

  • Teaspoon = tsp. or t.

  • Tablespoon = Tbsp. or T.

  • Cup = c.

  • Pint = pt.

  • Quart = qt.

  • Ounce = oz.

  • Pound = lb. or #.

  • Fahrenheit = F.

• Equivalents from Small to Large Measurements:

  • 1 Tbsp. = 3 tsp.

  • 1 c. = 16 Tbsp.

  • 2 c. = 1 pt.

  • 4 c. = 1 qt.

  • 16 c. = 1 gal.

  • 2 pt. = 1 qt.

  • 4 qt. = 1 gal.

Cooking Methods and Definitions

1. Bake

   • Definition: Cook in an oven from 300 - 400°F.

   • Example: Cookies, cakes, muffins.

2. Roast

   • Definition: Cook in an oven from 400 - 500°F, producing caramelized and browned results.

   • Example: Vegetables, beef, poultry.

3. Broil

   • Definition: Heat only comes from the top of the oven; browning the top of the dish.

   • Example: Crumble topping, melted cheese.

4. Boil

   • Definition: Heat liquid until large bubbles continuously rise and break the surface.

   • Example: Cooking pasta, vegetables in water.

5. Simmer

   • Definition: Heat liquid just below boiling, where small bubbles form along the edges of the pan, developing flavors.

   • Example: Soups and sauces, often requiring long cooking times.

6. Fry

   • Definition: Cook in a large amount of fat or oil, submerging items in hot oil.

   • Example: Fried chicken, potatoes.

7. Sauté

   • Definition: Quickly cooking in a pan at high heat with a small amount of fat or oil; implies a browning effect (means "jump" in French).

   • Example: Vegetables, meat, poultry.

Practical Application

• Recipe Breakdown Activity:

  • Find a recipe online from sources such as www.allrecipes.com, www.foodnetwork.com, or www.epicurious.com.

  • Link the recipe to a slide.

  • Identify parts of the recipe:

    • Title

    • Yield

    • Ingredients

    • Cooking Terms

    • Time & Temperature.

Measuring Techniques

• Measuring Liquids:

  • Use liquid measuring cups for ingredients like milk, water, oil, and juice.

  • **Steps: **

  1. Set cup on a flat surface.

  2. Bend to eye level and pour until the desired mark is reached.

• Using Measuring Spoons:

  • Use for measuring small amounts of dry and liquid ingredients.

  • Note: Kitchen spoons are not accurate.

  • Example Measurements: 3/4 tsp. salt, 3 tsp. vanilla.

• Measuring Dry Ingredients:

  • Use dry measuring cups & spoons for dry ingredients such as flour, sugar, salt.

  • Techniques: Heap, level, empty.

• Measuring Solid Ingredients:

  • Use dry measuring cups for solid ingredients like peanut butter, shortening, and brown sugar.

  • Techniques: Pack, level, empty.