Jirah C.

Aringo 06/17/19
8-Woolard Dr. Festin
Cooking materials in Baking
1. Baking Pans- common sizes are 9” x 5” or 8 1/2” x 4 1/2”. Keep in mind that shiny pans reflect heat
so baking time is generally longer.
2. Dough hook-The dough hook is used to knead dough with hand or stationary mixers right
in the bowl.
3. Food processor-If you purchase one to mix dough, you’ll find many other uses for it.
4. Measuring spoons and cups-Use measuring spoons and cups for accuracy. Level off dry
ingredients with a knife or straight edge. Make sure your measuring cup for liquids is
placed on a flat surface.
5. Mixing bowls-Any sturdy, 4-quart capacity bowl is fine.
6. Pastry brush-This tool makes it easy to apply egg washes and thin glazes, and ensures
even application.
7. Rolling pin-If you don’t have a rolling pin, you can use a can or other type of cylinder to roll out
dough.
8. Rubber spatula-Because it’s flexible, you can scrape dough from the sides of the bowl without
scratching it.
9. Serrated knife- It’s the best for cutting bread.
10. Timer-Especially important to measure the resting time of dough precisely.
Cooking materials in Roasting
1. Meat thermometer-to know the temperature of the meat.
2. Heavy rimmed baking sheets- food browns more readily than it would if it were tucked
into a standard high-sided roasting pan.
3. Roasting pan- this is where you roast the food.
4. Cast-iron skillet-to moderate oven heat to produce remarkably tender roasts.
5. Carving board with a channel- it’s helpful to have it around the outside to catch any
juices before they run onto the counter.
6. Roasting rack-Elevating the roast off the surface of the pan allows the hot oven air to
circulate more freely in order to cook the roast more evenly.
7. Parchment paper-Lining the baking sheet with parchment paper is the best way to ensure
that these crunchy bits stay on the vegetables themselves and don’t end up stuck to the
baking sheet. Using parchment paper also makes cleanup much easier.
8. Oven thermometer-it’s helpful to set an oven thermometer inside the oven to give you an
idea of the true temperature of your oven.
9. Butcher twine-it’s helpful to have a spool of good butcher twine for when you do need to
secure something like a stuffed leg of lamb.
 Cooking materials in frying
1. Frying pan-this is where you cook the food.
2. Strainer-to separate the oil from the food.
3. Spatula-used for flipping the food in rhe pan.
4. Tongs-used for holding the food properly.
5. Deep fryer-this is where you cook food by sinking the food in oil to deepfry.

Types of knives
Scald
 heat (milk or other liquid) to near boiling point.
 immerse (something) briefly in boiling water for various purposes, such as to facilitate the
removal of skin from fruit or to preserve meat.