Equi List Essay

Submitted By colloc2008
Words: 1233
Pages: 5

Bread knife: A bread knife generally has a sharp edge that has saw-like notches or teeth, which is referred to as a serrated edge.
Paring Knife: Traditionally, this utensil is a small knife with a straight, sharp blade that is generally three to five inches long and rounded on the cutting side. It is easy to handle and works well for peeling and coring foods or mincing and cutting small items.
Peeler: A kitchen tool used to remove the layers of flesh from vegetables and firm fruits, such as apples, by peeling off thin narrow shavings.
Chef’s knife: An all-purpose kitchen knife that is used for most types of chopping, dicing and slicing with a blade that ranges in length from several inches to 12 inches in length.
Kitchen shears: A kitchen tool specifically made for food preparation that is more versatile than a standard pair of cutting scissors.
Blender: An electric kitchen appliance that is used basically to emulsify, liquefy or puree.
Grater: An essential tool for food preparation that slices, grinds, and cuts food into shapes, such as strips or bits, so the ingredient can be evenly dispersed into the food being prepared.
Cutting board: A hard surfaced kitchen tool that is generally made of wood, wood laminate, composites, or plastic materials and is used as a surface for cutting, slicing, chopping, or mincing food products.
Tongs: A kitchen utensil used to grasp food so it can be moved from one location to another to be flipped, rotated, adjusted, or retrieved from areas that may be hot or simply best handled with a Tong.
Sieve: A kitchen utensil that is used to strain liquids such as boiling water or to sift dry ingredients, such as flour or powdered sugar
Pot Holder: A thick piece of quilted material or woven pad used to protect your hands from the heat of hot cookware, casseroles, or other hot items that cannot be handled with bare hands.
Pastry Blender: A device, also referred to as a pastry cutter, that is used to cut butter or other solid fat when it is to be blended into flour for making pastry dough, generally pie crusts.
Turner: cooking utensil having a flat flexible part and along handle; used for turning or serving food.
Baster: A utensil to hold and spread liquids or juices over meats and poultry as the foods roast.
Mixing bowls: Round bowls of varying sizes that are used for combining food ingredients when preparing recipes.
Wooden Spoons: Wooden Spoons are large utility spoons for the kitchen made, usually, from a single piece of wood.
Slotted spoon: A large cooking utensil containing slots or holes enabling moist foods or items to be lifted out of fluids while the excess liquid drains out the slots and holes in the base of the spoon
Rubber Spatula: A type of spatula that is built to blend, fold, combine, and scrap food ingredients as they are being prepared. Constructed of blade materials that can be easily bent.
Metal Spatula: The straight shafted spatulas are most often used for scraping food from the sides of pots, stirring ingredients in curved bowls or folding ingredients into each other
Sifter: A kitchen utensil with a mesh bottom used to sift dry ingredients, such as flour or powdered sugar.
Wire Whisk: A kitchen instrument manufactured with a series of thin metal wires, each formed into a loop so both ends of the wires attach to a handle. Whisks are used to blend ingredients together quickly or to incorporate air into ingredients such as egg whites or heavy cream in order to increase the volume of the mixture.
Rotary Beater: A traditional kitchen utensil that consists of several circular mixing blades that rotate in unison as the utensil is manually hand cranked to mix or beat a variety of food ingredients.
Colander: A device used for draining liquid from food. It consists of a bowl constructed of metal or plastic that is covered with a series of holes through which the liquid can drain.
Steamer: A type of cookware consisting of inserts or layers with perforations in the bottom, that are…