Kitchen Equipment

and Utensils
Kitchen Equipment
 Dry Measuring Cups

• Use: Measures dry ingredients

• Ex) flour, sugar, etc.
 Liquid Measuring Cup

Use: Measures liquids

• Ex) Oils, water, milk etc.
 Colander

• Use: Strains larger quantities of food

• Ex) pasta
 Wooden Spoon

• Use: Used when stirring hot things and

creaming together ingredients
 Pastry Brush

• Use: Used to brush sauce onto food, glazes on

desserts, greasing cake pans, etc.
• Ex) egg wash for a golden brown color
 Measuring Spoons

• Use: Measures smaller amounts of liquid

and dry ingredients
• Ex) sugar, salt, flour, vanilla etc.
 Whisk

• Use: Beats, whips, stirs, and mixes food

• Ex) Used to scramble eggs, beat whipped cream,
mix pancake batter, etc.
 Tongs

• Use: Picks up salad, turns chicken, hot

dogs, etc.
 Rubber Scraper

• Use: Scrapes sides of bowls, folds in egg

whites
 Pastry Blender

• Use: Mixes and cuts fat (like butter) into

flour
 Turner

• Use: Flips burgers, turns pancakes, eggs,

etc.
 Can Opener

• Use: Opens lids on cans safely.

Garlic Press

•Use: Crushes garlic

by pressing garlic
cloves through the
fine holes.
 Peeler

Use: Peels vegetable and fruit skins.

Ex) carrots, potatoes, apples, etc.
 Metal Spatula

• Use: Levels dry ingredients, spreads icing

on cakes
 Slotted Spoon

• Use: Spoon used for straining.

• Ex) pasta
Pot
• Use: cooks large
quantities of liquid
on the stove, such
as soups, stews,
pasta, sauces
 Frying Pan

• Use: For foods that needs to be stirred, scrambled, or

flipped over as it cooks in a small amount of butter, oil, or
liquid.
 Paring Knife

• Use: Small knife that is ideal for peeling and

chopping herbs.
Blender
• Use: Basic pureeing,
mixing and blending
of foods
• Ex) smoothies, soups,
processing hard foods
 Chef’s Knife

• Use: All-purpose large knife used to chop

meats and vegetables
 Grater

• Use: Shreds cheese and vegetables

Mixing Bowls
• Use: Mixing container
 Flour Sifter

• Use: Combines dry ingredients by incorporating air

and removes lumps for uniform texture.

• Ex) Flour, Cinnamon, Baking Soda, Baking Powder

Apple Core
• Use: Removes core
from apples and cuts
them into uniform
pieces
 Cutting Board

• Use: Protects counter when cutting, Base of all

cutting.
• Ex) Meats, Fruits, Vegetables.
 Rolling Pin

• Use: Stretches and rolls dough, such as pie

crusts, cookies, and biscuits.
 Strainer

• Use: Drain smaller quantities of food

• Ex) pastas, vegetables, and stocks
 Kitchen Shears

• Use: Snips string, dough and cuts vegetables

and meats. Only used in the Kitchen.
Potato Masher
• Use: Breaks up solid
foods
• Ex) Mashed potatoes
or applesauce.
Griddle
• Use: Used for large
quantities of foods
like fried eggs,
hamburgers,
pancakes, and
omelets that must be
turned to cook on
both sides.
Wok

• Use: High heat

cooking
• Ex) For stir-frying.
 Thermometer

• Use: Measures temperature of oven or

refrigerator.
 Meat Thermometer

• Use: Measures internal temperature of

meat
 Rotary Beater

• Use: Hand-held beater that mixes, beats, whips

foods.
• Ex) beats eggs
 Ladle

• Use: Transfers liquids, reaches to the bottom of

deep pots
• Ex) Soups, Stews, Chili
Electric Mixer

• Use: Electrically
mixes batters,
dough and whips
ingredients.
Oven Mitts
• Use: Protection
against burn injury
when taking hot items
out of the oven
 Egg Separator

Use: Separates egg

whites from yolks
 Pizza Cutter

Use: Cuts pizza into uniform

slices
 Meat Fork

Use: Fork used to pick up meat

 Cake Pan

Used to bake cakes into different shapes

 Muffin Tin

Used to bake muffins and cupcakes

 Loaf Pan

Used to bake bread and cakes into

the shape of a loaf
 Pasta Spoon

Use: Picks up and

drains water from
pasta
 Cooling Rack

• Cools food efficiently and protects

countertops from being scorched.