equipment names and uses

EQUIPMENTNAMES AND USES

MIXING BOWLSCombine ingredients in

PASTRY BLENDERUsed to cut fat into flour

GRATERShred food into tiny pieces

KITCHEN SHEARSCut up dry foods and herbs

PEELERRemoves the skin of fruits and vegetables

RUBBER SCRAPERFlexible top to remove foods from the sides of bowls

SERRATED (BREAD) KNIFECut bread and soft foods

UTILITY KNIFEKnife used to make long shallow cuts

PARING KNIFEMake small shallow cuts

ROLLING PINRoll dough flat

SIFTERAdds air into flour and other dry ingredients

CUTTING BOARDProtects counters while cutting

COLANDERDrains liquids from large amounts of ingredients

STRAINERDrains liquids from small amounts of ingredients

WHISKWhip, beat, and mix

CAN OPENERRemoves the lids of cans

DRY MEASURING CUPSMeasuring dry ingredients

1 c. ½ c. 1/3 c.

¼ c.

MEASURING SPOONSMeasure anything smaller than ¼ cup

1 T. 1 t.

½ t.

¼ t.

LIQUID MEASURING CUPMeasures all liquids

CUSTARD CUPHolds premeasured ingredients

SPATULALevel off dry ingredients

SKILLETFor pan and stir frying

TONGSPick up and turn over hot foods without piercing the skin

WOODEN SPOONFor stirring ingredients together

LADLEFor spooning up soups and stews

SAUCE PANFor boiling water and making soups

TURNERFor turning over and flipping hot foods

JELLY ROLL PAN/BAKING SHEET4 sided baking sheet, prevents spills in the bottom of the oven

COOKIE SHEET2 sided baking sheet, easy to slide cookies off without breaking them

CAKE PANUsed to bake cakes in

PIE PLATEUsed to bake pies

PIZZA PANUsed to bake pizzas on

MUFFIN PAN/TINUsed for baking muffins and cupcakes

COOLING RACKUsed to cool baked and warm goods on