Kitchen Tools

Kitchen tools
A baster –
is handy for returning some of the meat or poultry juices from the pan back to the food. Basting brushes
can be used for the same purpose ,but they are also convenient for buttering the tops.
Cans, bottles, cartoons opener –
opener uses to open a food tin, preferably with a smooth operation, and comfortable
grip and turning knob.
Colanders –
also called a vegetable strainer are essential for various tasks from cleaning vegetable
to straining pasta or tin contents
Cutting board –
a wooden or plastic board where meats and vegetable can be cut.
Dredgers -
used to shake flour, salt, and pepper on meat, poultry, fish.
Double boiler –
used when temperature must be kept below boiling. Such as for egg sauces pudding,
and to keep foods warm without overcooking.
Emery boards/sharpening steel –
used to sharpen long knives
Flipper –
used for turning hamburgers and other food items.
Funnels –
used to fill jars, made of various sizes pf stainless steel, aluminum, or of plastic.
Garlic press –
is a kitchen tool which is specially designed for the purpose of pulping garlic for
cooking.
Graters –
used to grate, shred, slice, and separate foods such as, carrots, cabbage and cheese.
Handy poultry and roasting tools –
male it easier to lift a hot roasted turkey from the roaster to serving platter, without it
falling apart.
Kitchen knives –
often referred to as cooks or chef tools, knives are must for all types of kitchen tasks,
from peeling an onion and slicing carrots, to carving a roast or turkey.
Kitchen shears –
they are practical for opening food package, cutting tape or string to package foods or simply to remove
labels or tags from items. other cutting tools such as box cutters are just as handy, specially for opening
packages.
Measuring Cups, Spoons Measuring tools –
are among the most important items found in any kitchen, since consistently good
cooking depends upon accurate measurements. Measuring tools should be
standardized. Measuring cups and spoons are also in the home kitchen. Scales are used
to weigh materials of bigger volumes. These are delicate and precision instruments that
must
be handled carefully and are more dependable in terms of accuracy.
Pasta Spoon or Server –
is use to transfer a little or much cooked pasta to a waiting plate, without mess. Pasta spoons
are best used with spaghetti style or other long pasta noodles; you can use a large slotted
serving spoon for short pastas.
Potato Masher –
used for mashing cooked potatoes, turnips, carrots or other soft
cooked vegetables.
Rotary eggbeater –
used for beating small amount of eggs or batter. The beaters should be made up of
stainless steel, and gear driven for ease in rotating.
Scraper-
a rubber or silicone tools to blend or scrape the food from the bowl; metal, silicone or
plastic egg turners or flippers.
Seafood Serving –
Tools make the task of cleaning seafood and removing the shell much easier. For
cooking seafood, utensils will vary depending on what you are cooking.
Serving spoons –
a utensil consisting of a small, shallow bowl on a handle, used in preparing, serving, or
eating food.
Serving Tongs –
enables you to more easily grab and transfer larger food items, poultry or meat
portions to a serving platter, to a hot skillet or deep fryer, or to a plate. It gives you a
better grip and the longer the tongs, the better especially when used with a deep
fryer, a large stock pot or at the barbecue.
Soup Ladle –
is used for serving soup or stews, but can also be used for gravy, dessert sauces or other
foods. A soup ladle also works well to remove or skim off fat from soups and stews.
Spoons –
solid, slotted, or perforated. Made of stainless steel or plastic, the solid ones are 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
in food preparation – for meat, candy or deep-fat frying. Other small thermometers are
hanged or stand in ovens or refrigerators to check the accuracy of the equipment’s
thermostat.
Two-tine fork –
used to hold meats while slicing, and to turn solid pieces of meat while browning or
cooking Made of stainless steel and with heat-
proof handle.
Vegetable peeler –
used to scrape vegetables, such as carrots and potatoes and to peel fruits.
The best ones are made of stainless steel with sharp double blade that swivels.
Whisks –
for Blending, Mixing used for whipping eggs or batter, and for blending gravies, sauces,
and soups. The beaters are made of looped steel piano wires which are twisted together
to form the handle
Wooden spoons –
continue to be kitchen essentials because of their usefulness for used for
creaming, stirring, and mixing. They should be made of hard wood
Equipment
Refrigerators/Freezers –
are necessary in preventing bacterial infections from foods. Most refrigerators have
special compartment for meat, fruits and vegetables to keep the moisture content of
each type of food. Butter compartment holds butter separately to prevent food odors
from spoiling its flavor. Basically, refrigerator or freezer is an insulated box,
equipped with refrigeration unit and a control to
maintain the proper inside temperature for food storage.
Auxiliary equipment –
like griddles, tilting skillets, broilers/grills, steamers, coffee makers, deep-fat fryers,
wok, crockery, cutting equipment (meat slicer, food choppers, grinders) mixers and
bowls, pots and pans are utilized most commonly in big food establishments, some
with specialized uses and some are optional.
Microwave Ovens –
have greatly increased their use in the food industry. Foods can be prepared ahead of time, frozen or
refrigerated during the slack periods, and cooked or heated quickly in microwave ovens.
Blenders –
are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food. A blender is
a very useful appliance. They vary in the amount of power (voltage/wattage). Others vary
and do not do the same jobs.

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