Kitchen equipment

Kitchen equipment 1

100

Usually made of metal or plastic basic sets contain 1 tablespoon 1 teaspoon, 1/2 teaspoon, 1/2 teaspoon, and 1/4 teaspoon, used to measure small amounts of ingredients

Measuring spoons

200

Usually made of metal or plastic, basic sets contain 1 cup, 1/2 cup, 1/3 cup, and 1/4 cups, it is used to measure solid and dry ingredients 

Dry measuring cups

300

used to level dry or solid ingredients. hand or machine wash.

Straight- edge spatula 

400

A thermometer that measures the temperature of oil in which foods such as fries and doughnuts are immersed for frying

Deep-fry thermometer

500

Also known as oven safe thermometer, it is designed to be placed in food while cooking.

Meat thermometer

kitchen equipment 2

100

may be spring or balance scales and have dial or digital displays used to weigh large amounts of dry or liquid ingredients 

Scale

200

used to remove solid ingredients from measuring cups. hand or machine wash.

Rubber spatula 

300

Used to remove lumps from and incorporate air into dry ingredients before measuring 

Sifter

400

contained measurements for portions of a cup and fluid ounces, used to measure liquid ingredients 

liquid measuring cup 

500

inserted into food at the end of cooking time, gives accurate internal temperature reading within a matter of seconds

instant- read/bimetallic thermometer 

kitchen equipment 3

100

Serrated or saw-tooth blade. Used for slicing breads and other soft foods 

Bread knife

200

Large triangular blade. Used for slicing breads and other soft foods 

chefs/ french knife

300

smallest kitchen knife, removes thin peel from fruits and vegetables. hand wash 

Paring knife

400

Two or four sided metal cutting tool with openings of different sizes, used to grate/shred foods.

Grater/shredder

500

several pieces of curved metal attached to a handle, used to blend flour and solid fat when making pastry; to blend butter and cheese mixtures

Pastry blender

Kitchen equipment 4

100

Scissors, used to snip, trim, or cut fresh herbs, dried fruit, vegetables, meat, and pastry.

Kitchen shears

200

Long, thin blade. used to cut or slice large cuts of meat.

Slicing knife

300

Long steel rod. used to straighten knife edges between sharpening

Straightening steel

400

Small hand-held to multi-bladed side, used to chop foods such as nuts, eggs, meats, and some fruits and vegetables

Food chopper

500

Swivel blade used to pare/peel fruits and vegetables; make decorative carrot, chocolate, or cheese curls for garnishing

vegetable peeler/parer

Kitchen equipment 5

100

Made from a variety of materials (plastic resists bacteria better than soft woods.) Used to protect counter and table tops when cutting and chopping

Cutting board

200

Perforated metal or bamboo insert that fits into a saucepan or pot that holds food above boiling water, used to steam vegetables 

steamer

300

Wire rack with legs; usually square or rectangular in a variety of sizes, used to hold baked goods and hot pants off of counter/table tops preventing scorching

cooling rack

400

Round cup attached to a long handle usually in a variety of sizes and made from glass, metal, or plastic, used to lift and serve sauces, soups, stews, gravies, salad dressings, and punches

Ladle

500

Bowl shaped pan often used in Chinese cooking may be used on range or may be electric, used to quickly fry foods in a small amount of fat.

Wok