Cooking Materials and Tools

Cooking Materials

• Aluminum is a popular and inexpensive material used in the kitchen.
• Stainless steel is a popular and more expensive material.
• Cast iron must be oiled to prevent rusting and should be washed with soap, not detergent.
• Glass is used for making salads and desserts.
• Double boilers are used when a consistent temperature needs to be maintained.
• Teflon is used to create non-stick pans or pots.

Care of Cooking Ware

• Before washing, allow cookware to cool to prevent burns and/or damage.
• Cookware needs to be free of food and grease, so use warm, soapy water and scrub them with a steel wool cleaner, then rinse thoroughly with warm water.
• Use a cloth to dry cookware after washing to preserve its appearance.

Kitchen Tools

• A can opener opens food containers.
• Colanders, or strainers, are used to clean vegetables and strain pasta.
• Plastic and hard rubber are used for cutting and chopping.
• Funnels are used for filling jars.
• Cutting boards made of wood or plastic are for cutting meat or vegetables.
• Graters are used to grate, shred, and slice.
• Garlic presses pulp garlic.
• Kitchen shears open food packages or remove tags.
• Potato mashers mash cooked potatoes, carrots, and other soft foods.
• Rotary egg beaters beat small amounts of eggs or batter.
• Scrapers are rubber or silicone tools that blend or scrape food from bowls.
• Serving spoons are small, shallow bowls on handles for food preparation or serving.
• Serving tongs grab and transfer food items to platters, hot deep fryers, and plates.
• Spatulas level off ingredients when measuring and spread frostings and sandwich fillings.
• Spoons can be solid, slotted, or perforated and are made of stainless steel or plastic.
• Temperature scales measure heat intensity.
• Whisks mix, whip eggs or batter, and blend gravies, sauces, and soups.
• Wooden spoons are made of hardwood and are used to cream, stir and mix.

Measuring Tools

• Measuring cups for liquid ingredients are used to measure liquid ingredients.
• Household scales weigh large quantities of ingredients.
• Dippers scoop soft food like fillings and ice cream.
• Measuring spoons measure small quantities of ingredients.

Kinds of Knives

• French knives, or chef's knives, chop, dice, or mince food.
• Fruit and salad knives prepare vegetables and fruits.
• Citrus knives have two-sided blades and serrated edges to section citrus.
• Kitchen knives are cook or chef tools for all types of kitchen tasks.
• Paring knives core, peel, and section fruits and vegetables.
• Vegetable peelers scrape vegetables.

Equipment

• Refrigerators and freezers prevent bacterial infections from foods.
• Ovens are chambers or compartments for cooking, baking, heating, or drying.
• Microwave ovens cook or heat food.
• Blenders chop, blend, mix, whip, puree, grate, and liquefy foods.

Care of Kitchen Tools and Equipment

• Regularly clean and sanitize stoves, sinks, and cabinets.
• Keep garbage cans covered, clean them often, and empty them regularly.
• Regularly clean and sanitize tools and equipment, like knives, kettles, and pots, after using.
• Disinfect and remove stains or grease by using vinegar with water.
• Air dry tools before storing to prevent attracting cockroaches or wet shelves that cause odors.

Chemicals Used in Cleaning and Sanitizing

• Use the best cleaning agent for the job being done, as not all cleaning agents can be used on food-contact surfaces.
• Cleaning compounds are required to make cleaning easy.
• Detergents are cleaning agents or solvents to wash tableware and equipment, for example, soap, soap powders, cleaners, and acids.
• Solvent cleaners are degreasers for surfaces where grease has burned onto, like parts of ovens and grills needing frequent degreasing.
• Acid cleaners removes mineral deposits that detergents can not eliminate, such as scale in washing machines and steam tables, limescale on dishwashers, and rust on shelving (ex: phosphoric acid, nitric acid).
• Abrasives remove heavy soil accumulations difficult to remove, but must be used carefully to avoid damage.

Steps for Washing Dishes

• Wear rubber gloves to protect hands and aprons.
• Scrape food pieces from dishes into a garbage can.
• Stack dishes in order: glassware, silverware, chinaware, and utensils from right to left.
• Fill the sink with water and detergent and use tolerable heat for sanitizing and cutting grease.
• Wash the lightest soiled dishes first: glasses, cups, and flatware.
• Wash each plate, bowl, and serving dish after scraping and rinsing it in hot water.
• Soak pots and pans, add extra soap and water to burnt pots, and let them stand while washing other dishes.
• Lay dishes out on a rack to air-dry or dry them with a towel.
• Ensure there is no visible matter or "greasy" feel; consider rewashing if there is grease.
• Rinse out brushes and sponges and allow them to dry; sterilize equipment with boiling water and bleach.

Tips and Warnings for Washing Dishes

• Wash glassware before greasy pots and pans.
• Use rubber gloves to protect hands and allow for hotter water during washing or rinsing.
• Hand dry dishes with a clean cloth.
• Add a tablespoon of baking soda to soapy water to soften dirt while cutting grease.
• Never dump sharp knives into soapy dishwater, where they cannot be seen.
• Do not use laundry or dishWATER detergents to wash dishes.
• Keep dishwashing liquid out of children's reach.
• Wash dishes easily by scrubbing them under the water and bringing them out to check for missed spots.
• Stack a few dishes in the sink at a time and allow them to soak while washing another dish.
• Use a paper towel to dry pots and pans to reduce residue on the dishcloth.
• Do not soak aluminum when dishwashing because it may cause darkening, and use a lint-free cloth for drying silverware.