Kitchen Utensils. - ppt video online download

June 03,2024

Small Equipment Measuring tools Liquid measuring cups - water, oil Dry measuring cups - flour, sugar, shortening Measuring spoons.
Dry measuring cups - flour, sugar, shortening. Measuring spoons..
Rotary beater. Whisk: incorporate air into food..
Pastry blender - blend shortening with flour cut in Pastry brush - brush butter or sauce on food. Rolling pin. Pastry cloth. Spatula - straight-edge, bent-edge, & rubber spatula..
Instead-read – meat. Candy. Deep-fat. Refrigerator-freezer..
Peeler. Shredder – grater. Microplane. Cutting boards..
Smooth or serrated (saw tooth) blades. Tang: prong of the blade that attaches to the handle, at least 2/3 into the handle. French, slicing, utility, and paring knives..
Metal materials. Cast-iron - distributes and hold heat well, heavy. Aluminum - conduct heat rapidly, lightweight. Pitting: marking with tiny indentations. Copper - good heat conductor, copper reacts with food forming poisonous compounds. Stainless steel - does not distribute heat evenly, strong durable, no stains..
Glass and ceramic materials. Glass - allows you to see, does not react with flavors or colors. Glass-ceramic - allows you to take from freezer to oven, hot spots. Porcelain enamel: glasslike material, fused to a base metal. Ceramic - nonmetallic minerals, earthenware, terra-cotta..
Plastic materials. Dishwasher safe, stain resistant, break-resistant, easy to clean. Nonstick finishes: prevent foods from sticking to utensils. Microwavable materials. Microwaves can pass through ceramic, plastic, glass, wood, and paper. Metal reflects microwaves. Do not put metal in microwave can cause arching..
Cooking utensils. Saucepan: one handle. Pot: two handles, larger. Double boiler: small pan that fits into a larger pan - water in the bottom. Pressure saucepan: cook food more quickly than conventional saucepan. Skillet - wide bottom, low sides. Griddle - skillet without sides..
Baking utensils. Dull and dark surface absorbs heat. Shinny or bright reflect heat. Insulated bake ware - 2 sheets of metal with air in the middle. Angel food cake pan. Bunt pan. Spring form pan: round with removable bottom, sides hook together with latch or spring..
Cookie sheet - flat with no edge. Jelly roll - large with only 1 lip. Casseroles: baking dish with sides - glass, glass-ceramic, or earthenware. Soufflé - steep sides. Pizza pan. Muffin pan. Loaf pan (bread pan) Cake pan – 9x13 or 8x8..
Round cake pan. Pie plate..
Microwave cookware. Round shape will cook food evenly. Containers should match the food. Use and care of cooking and baking utensils. Check temperatures. Read manuals.