Chapter 21 Equipping the Kitchen 1 Paring Knife

1. ) Paring Knife: A small knife used for removing the peel from fruits

2. ) Utility Knife: A small slicing knife that is good for cutting small

3. ) Chef’s Knife: Also called a French Knife, has a large triangular blade

4. ) Bread Knife: A serrated or saw-tooth blade for slicing bread. This Photo

5. ) Slicing Knife- A large knife used for meat and poultry.

6. ) Whisk: For stirring, beating and whipping

7. ) Rotary Beater: For quick whipping, especially of egg whites and cream This

8. )Scraper: For scraping the sides of the bowl after mixing This Photo by

9. ) Sifter: For removing lumps from dry ingredients This Photo by Unknown Author

10. ) Turner: Used to lift and turn flat foods such as pancakes on

11. ) Tongs: Used for gripping and lifting foods This Photo by Unknown Author

12. ) Baster: A long tube with a bulb on the end that is

13. ) Ladle: A large, angled spoon with a long handle

14. ) Pastry Brush- Used for brushing sauce on foods or glazes on pastry.

15. ) Cooling rack- Holds baked goods safely until they cool This Photo by

16. ) Stock Pot- A large, deep pot for making stock, soups and pasta.

17. ) Saucepan- A pan with a handle for sauces and liquids

18. ) Steamer pan- A two-piece pot for steaming vegetables This Photo by Unknown

19. ) Skillet- A pan for browning and frying

20. ) Double boiler- A small saucepan used to simmer foods that scorch easily

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Chapter 21: Equipping the Kitchen

1. ) Paring Knife: A small knife used for removing the peel from fruits and vegetables. This Photo by Unknown Author is licensed under CC BY-SA

2. ) Utility Knife: A small slicing knife that is good for cutting small foods such as tomatoes and apples.

3. ) Chef’s Knife: Also called a French Knife, has a large triangular blade for slicing, chopping and dicing. This Photo by Unknown Author is licensed under CC BY-SA

4. ) Bread Knife: A serrated or saw-tooth blade for slicing bread. This Photo by Unknown Author is licensed under CC BY-SA

5. ) Slicing Knife- A large knife used for meat and poultry.

6. ) Whisk: For stirring, beating and whipping

7. ) Rotary Beater: For quick whipping, especially of egg whites and cream This Photo by Unknown Author is licensed under CC BY-NC-ND

8. )Scraper: For scraping the sides of the bowl after mixing This Photo by Unknown Author is licensed under CC BY-NC-SA

9. ) Sifter: For removing lumps from dry ingredients This Photo by Unknown Author is licensed under CC BY-SA

10. ) Turner: Used to lift and turn flat foods such as pancakes on a griddle or cookies on a cookie sheet

11. ) Tongs: Used for gripping and lifting foods This Photo by Unknown Author is licensed under CC BY-SA

12. ) Baster: A long tube with a bulb on the end that is used to suction up meat juices or other sauces for basting food that is cooking

13. ) Ladle: A large, angled spoon with a long handle

14. ) Pastry Brush- Used for brushing sauce on foods or glazes on pastry. This Photo by Unknown Author is licensed under CC BY-SA

15. ) Cooling rack- Holds baked goods safely until they cool This Photo by Unknown Author is licensed under CC BY-NC-ND

16. ) Stock Pot- A large, deep pot for making stock, soups and pasta.

17. ) Saucepan- A pan with a handle for sauces and liquids

18. ) Steamer pan- A two-piece pot for steaming vegetables This Photo by Unknown Author is licensed under CC BY-ND

19. ) Skillet- A pan for browning and frying

20. ) Double boiler- A small saucepan used to simmer foods that scorch easily