Kitchen Tools and Equipment Quiz

Kitchen Tools

• Wooden spoons are used for stirring or mixing foods
• Wire whisks are used to hand beat, whisk, blend, and stir foods
• A saucepan with a lid is used for heating and cooking food
• A skillet is used for sautéing and frying foods
• A stock pot, with straight sides and tall, is used for cooking large quantities of liquid
• Pot holders and oven mitts are used to protect hands from hot things
• A slotted spoon is used to pick things up and drain liquid
• A spatula turner, which is also called a pancake turner, is used to turn foods
• Tongs are used to grab foods without using hands or fingers
• A colander is used for rinsing and draining food
• An electric mixer is used to mix foods, batter, and dough
• A blender is used to liquify, smash, crush, and blend foods quickly

Kitchen Equipment

• Dry measuring cups are used for measuring dry ingredients such as flour and sugar
• Measuring jugs are for measuring liquid ingredients such as milk and water
• Measuring spoons are used to measure small quantities of liquid or dry ingredients
• A vegetable peeler is commonly used to shave skin off fruits and vegetables

Career Opportunities

• A general manager runs the entire restaurant and is responsible for managing staff
• A sous chef works as an intermediary between the chef or kitchen manager and the cooking staff. They are responsible for controlling food production to ensure it meets established standards.
• A chef de cuisine is a highly skilled professional cook who oversees the operations of a restaurant or dining facility
• A table busser, also called a busboy, cleans the tables between seating of guests
• A maitre d'hotel greets guests at the restaurant, manages table settings, and takes guests to their tables
• A bartender mixes both alcoholic and non-alcoholic beverages

Relevance of Cookery

• Cookery is an exciting subject that offers many opportunities
• Cookery is more than just about food preparation; it's also about presentation and taste
• Cookery is an art that involves unique style and creativity

Cleaning Supplies

• Hard surfaces cleaners are used for heavier tasks, but they can damage surfaces if not used carefully
• Solvents dissolve heavy grease and oil that water-based cleaners cannot cope with
• Abrasive or scoring cleaners are mostly used for cleaning enamel and ceramic surfaces, including tiles
• Water is the simplest cleaner and it cleans hard surfaces such as floors under pressure.
• Chemical disinfectants such as Clorox are not recommended for kitchen use as it can affect the taste of food
• Sanitizers can be used as a substitute for water as it deeply penetrates the skin
• Baking soda can be used to clean the greasy inner part of pans

Cleaning Instructions

• To clean greasy spots: Use a potato and baking soda mixture to scrub the pan. Hold onto the potato and rinse after.
• To clean the outer part of pans and kettles: Use a utensil larger than the one you want to clean. Fill it with water and add baking soda. Place the dirty utensil inside and let it boil for 30 minutes.
• To clean stainless steel utensils: Spray some white vinegar on the utensils and rub with a cloth in a circular motion.
• To clean aluminum utensils: Boil a mixture of water and white vinegar for 10 minutes before cleaning.
• To clean silver utensils: Cover the inside of a pan with aluminum foil. Pour water into the pan and mix in salt and baking soda. Place the utensils in the solution, cover, and boil for 3 - 4 minutes. Drain the water and clean the utensils in warm water.
• To clean rusty kitchen knives: Use white vinegar or rotor oil on the rusty part of the knife and wipe it off generously with a cloth.
• To clean dishes: Use a mixture of salt, water, and baking soda.

Cleaning Definitions

• Cleaning is the removal of food particles, dirt, grease, and any other residue that doesn’t belong on the food contact surface
• Sanitizing reduces the number of harmful germs and contaminants down to a safe, acceptable level

Types of Measurement

• There are many kinds of measuring tools for cooking, such as measuring cups and spoons, scales, and thermometers.
• Recipes may use metric or imperial measurements.
• Ounces (oz), pounds (lb), milligrams (mg), grams (g), and kilograms (kg) are commonly used units of measurement

Recipe Terms

• Conversion: The changing of a unit of measurement from one system to another
• Substitution: Replacing an ingredient with another
• Temperature: The hotness or coldness required for a specific recipe
• Binder: An ingredient that binds everything together
• Leavening agent: Ingredients such as baking powder and baking soda that help batters and doughs rise.
• Sweetener: Ingredients like sugarcane and honey that add sweetness
• Emulsification: The process of combining fats and liquids together, often with an egg yolk
• Flavor enhancer: An ingredient that balances and enhances the flavor of recipes
• Liquid: The element that binds all the ingredients together
• Sweetening agent: The most used ingredient to flavor desserts
• Spice: Ingredients such as curry, paprika, masala, garlic powder, and pepper
• Herb: Ingredients like basil, oregano, rosemary, and parsley
• Extract: The most commonly used extract in cookery is vanilla