Gastronomic Kitchen Small Material and Equipment Flashcards
Bain Marie - Recipient
Container for containing culinary preparations. It is positioned in a support filled with water at the desired temperature.
Spider Skimmer
Utensil used for removing food from a liquid or cooking oil
Blow-Torch
Heating device with a direct flame, very often used in pastry making (crème brûlée)
Conical strainer
material used to filter impurities (cone)
Piston funnel
cone shaped device with valves used to open or close the tip and control the amount of poured liquid
Skimmer
Flat utensil with holes which is used for removing impurities on the surface of stock, broth, sauce or creams
Cling film
A thin plastic transparent film (purple) that sticks to itself, used for wrapping food. The film is placed in a dispenser.
Whisk
The whisk is used to emulsify sauces and creams.
Gastronorm
Standard European measurement. Gastronorm containers allow to stock, transport, transform, handle, serve, etc. They can be made of stainless steel, enameled steel, metal coated with nonstick, synthetic or composite materials, earthenware, porcelain. They can be solid or perforated to facilitate drainage or some cooking.
Mandolin
Manual slicing device with accessories allowing a variation of cuts.
Rubber spatula
The soft spatula, made of rubber (head) is used to clean/retrieve creams from a recipient. A variety of flexibility of tips and temperature can be differentiated by colors.
Baking parchment paper
Disposable non-stick, water and heat resistant paper
Plating tweezers
Tweezers used to dress or handle food items with precision
Basting brush
The basting brush, generally made of synthetic material is used to spread butter, other fatty substance, or glaze food
Ladle
Stainless steel serving device which often has a point on one side to allow liquids to be poured onto food or to fill moulds, verrines, etc.
