Grade 9 Kitchen Tools PDF

KITCHEN TOOLS AND EQUIPMENT HAND TOOLS AND SMALL EQUIPMENT Ball Cutter, Melon Ball Scoop, or Parisienne Knife Cutter : A sharp-edged scoop or cup- shaped, half sphere implement used for cutting out balls of fruits and vegetables.  BENCH SCRAPER A broad, rectangular stiff piece of...

KITCHEN TOOLS AND EQUIPMENT HAND TOOLS AND SMALL EQUIPMENT Ball Cutter, Melon Ball Scoop, or Parisienne Knife Cutter : A sharp-edged scoop or cup- shaped, half sphere implement used for cutting out balls of fruits and vegetables.  BENCH SCRAPER A broad, rectangular stiff piece of metal with wooden handle on one edge used to cut pieces of dough and to scrape workbenches.  CHANNEL KNIFE A small hand tool used generally in decorative works such as in making garnishes. CHINA CAP A cone shaped strainer used to strain soups, stocks, sauces, and either liquid.  COLANDER A perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain washed or cooked ingredients from liquid. COOK’S FORK A heavy, two pronged fork with a long handle used to lift and turn food items such as big cuts of meat and poultry.  FINE CHINA CAP Very fine meshed china cap used when great clarity or smoothness is needed in a liquid.  FOOD MILL A device with hand- turned blade that forces food through perforated disk that are interchangeable with different coarseness or fineness reduce a solid to small, fine pieces or powdery particles like vegetables, coffee, pepper, spices, etc.  PASTRY BAGS AND TUBES A funnel like or cone shaped cloth or plastic bag with an open end that can be fitted with metal or plastic tubes or tips of varying sizes and designs.  PASTRY WHEEL A round, rotating blade plain or plated with a handle used to cut rolled- out dough pastries, and baked pizzas  RUBBER SPATULA or SCRAPER A broad, flexible plastic or rubber scraper, that is rectangular in shape with a curve on one side.  SIEVE A screen- type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour.  SKIMMER A perforated disk, slightly cupped with a long handle used to skim or remove surfaces layers of flat, from simmering stock, sauce or soup, stew or jam, or used to remove solid pieces from soups, stocks and other liquids  SPOONS: SOLID,, SLOTTED AND PERFORATED Large stainless spoons holding about 3 ounces used for mixing, stirring, basting and serving. Slotted and perforated spoons are large, long handled spoons with holes in the bowl used to remove larger solid particles from liquids.  STRAIGHT SPATULA A 2 to 3 cm. wide, flexible handled blade with a rounded, unsharpened end used for manipulating foods such as spreading and for smoothing icings on cakes and for mixing and scraping bowls. WIRE WHIP A device with loops or stainless steel wire fastened to a handle.  ZESTER A small fine toothed metal grater often mounted on a wooden or plastic handle to remove the zest or colored portions of citrus peels in thin strips. POTS AND PANS  In general, pots are deep with high sides. They are deeper than they are wide (thus their walls are taller than the diameter of the bottom). Pots almost always have straight/vertical sides. Pans on the other hand tend to be shallower. The term pan encompasses a wider variety of cookware shapes. They typically have somewhat sloped- outward sides. They can be fry pans (a.k.a. skillets) which are very shallow with only small sides and wide bottoms all the way to saucepans - which look much like pots, but have slightly sloped-out sides whose height is roughly equal to the diameter of the bottom. Both pots and pans can have those long handles, but generally only pots will have the smaller tab handles or loop handles that only extend an inch or two from the pot. BAIN MARIE PAN Tall cylindrical stainless steel containers used to store and hold food in water bath.  BRAZIER A round, shallow, heavy duty pot with straight sides used for browning, braising, and stewing meats.  CASSEROLE PAN A covered utensil of oven- proof pottery, metal of glass with one or two handles wherein food may be baked and served ; mostly used on top of the stove CAST IRON SKILLET A very heavy, thick bottomed frying pan used pan frying when a very steady, even heat is needed.  CHAFFING DISH A small portable bain- marie used to keep the food warm for use at the table; may be electric or alcohol burning. DOUBLE BROILER Two nested handled saucepans equipped with a single cover which is used to cook food over boiling or simmering water or for the purpose of keeping the food warm.  MARMITE A special metal or earthenware pot with a lid and handles used for long, slow cooking usually 8- 12 ounces in capacity.  NON-STICK PAN Pans known by various brand names like Telfon and Silverstone, with a very slippery finish, but one that requires a lot of care because it is easily to scratched.  RAMEKIN A small individual circular, usually white, porcelain, glass earthenware oven- proof, dish from 4- 15 inches in diameter used for egg custards, mousses, baked eggs, etc. ROASTING PAN A large rectangular pan, deeper and heavier than an ordinary baking pan used to roast meats and poultry.  SAUCE POT A round pot of medium depth similar to stock pots, but shallower, thus making stirring or mixing process easier.  SAUCE PAN Amedium deep cooking utensil with one long handle and slightly round bottom.  Service Pan, Counter or Steam Table Pan Rectangular pans made of stainless steel designed to hold foods in service counters to keep the warm, used for baking and steaming and used for serving and storage. Sheet Pan or Bun Pan A rectangular shallow pan to bake cakes, rolls and cookies, and for baking or broiling certain meats and fish.  STOCK POT A large, cylindrical, deep, straight pot for preparing stocks and simmering large quantities of liquids.  KNIVES A knife (plural knives) is a cutting tool with an exposed cutting edge or blade, hand-held or otherwise, with or without a handle.  BONING KNIFE A thin, pointed blade about 6 inches in length used for boning raw meats and poultry  BUTCHER KNIFE A heavy, broad, slightly curved blade used for cutting, sectioning, and trimming raw materials. CLAM KNIFE A short, rigid, broad- bladed knife with a slight edge used to open clams and selected shellfish varieties.  CLEAVER A very heavy, broad blade used for cutting through bones and heavy chopping.  FRENCH KNIFE The most widely used knife in the kitchen for chopping, slicing, dicing etc.  OYSTER KNIFE A short, rigid, blunt knife with a dull edge used to open oysters.  PARING KNIFE A small pointed blade about 2 to 4 inches in length used for trimming and paring fruits and vegetables. SALAD KNIFE The type of knife used mostly for pantry work, cutting, and preparing salad greens and fruits.  EQUIPMENT More complicated tools are called equipment. They may refer to a small electrical appliance, such as a mixer, or a large, expensive, power- operated appliance such a range or a refrigerator. REFRIGERATORS / FREEZERS are necessary in preventing bacterial infections from foods. Most refrigerators have special compartment for meat, fruits and vegetables to keep the moisture content of each type of food. GRILLS / GRIDDLES. These are flat heated surfaces where food is directly cooked. OVEN - is a thermally insulated chamber used for the heating, baking or drying of a substance, and most commonly used for cooking. KITCHEN STOVE - a kitchen appliance used for cooking food FOOD PROCESSOR An electric appliance with interchangeable blades within a closed container into which food is inserted for slicing, shredding, mincing, chopping, puréeing, or otherwise processing at high speeds. ELECTRIC MIXER - kitchen equipment which uses a gear- driven mechanism to rotate a set of beaters in a bowl containing the food to be prepared. It automates the repetitive tasks of stirring, whisking or beating. Blenders are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food. BREAD TOASTER The toaster is typically a small electric kitchen appliance designed to toast multiple types of bread products. CHILLER Machines used to chill beverages and other foods.