Kitchen Equipment. Flashcards
(32 cards)
Balance scales.
Used to weigh out ingredients.
Kitchen scales.
Used for determining the weight or mass of particular ingredients.
Mixing bowls.
To mix cake mixtures and other ingredients.
Wooden spoons.
For creaming fat and sugar. To stir sauces.
Measuring spoons.
Used for measuring dry and fluid ingredients.
Saucepans.
For cooking vegetables, soups, and sauces.
Set of Kitchen Knives.
Used for cutting up meat, vegetables, fruit, etc.
Round sieve.
To sieve flour or other dry ingredients and to make fruit pulp or vegetable puree.
Baking sheet.
To bake scones and biscuits and for placing casseroles on when stewing in the oven.
Cake tins.
For baking cakes.
Loaf tins.
For baking bread and loaves.
Frying pan.
To fry items such as steak, eggs, bacon, fish, or potatoes.
Colander.
To wash raw vegetables, steaming rice, and strain cooked vegetables.
Measuring cups.
For fast and accurate measurements of fluids by volume.
Grater.
To grate fruits and vegetables.
Lemon squeezer.
For preparing orange, grapefruit, or lemon juice for cooking.
Peeler.
Used to peel of the skins of fruits and vegetables.
Whisk.
Used to incorporate air into a mixture.
Ashet.
A large, shallow, oval dish used for serving savoury food.
Egg flip.
Used to lift and turn food items out of and in a frying pan.
Spatula.
Used to scrape bowl and spread mixtures.
Dinner plate.
Any large, round plate used to serve meals on.
Cutters.
Used to cut out scones, biscuits, and cookies.
Flour dredger.
Filled with flour, then used to dust surfaces before rolling dough and pastry.
