Tools and Their Uses

KNIVES:


Paring knife: has a 2 - 4 inch blade (50-100mm); is used to trim and remove the outer skins of fruits and vegetables.

Utility knife: has a 5 to 7 inch blade (127-178 mm); is used for light cutting.

French or Chef’s knife: has an 8 to 14 inch blade (200-350mm); most frequently used for heavy cutting and chopping.

Boning knife: has a 5 to 7 inch blade (127-178 mm); a thin, angled knife used to separate bones from meat.

Slicing knife: has a long, thin blade, sometimes with a serrated (saw-toothed edge); used to slice or carve cooked meats.


MEASURING TOOLS:


Measuring Spoons: made of metal or plastic; most-often come in sets of four or five sizes. The most common sizes are ¼ teaspoon, ½ teaspoon, 1 teaspoon, and 1 tablespoon. (Metric sets include: 1ml, 2ml, 5ml, 15ml, 25ml.)

Dry Measuring Cups: made of metal or plastic; most common sizes are ¼ cup, 1/3 cup, ½ cup, and 1 cup. (Metric sets include measures of 50 ml, 125 ml, and 250 ml.)

Liquid Measuring Cups: made of see-through glass with a spout for easy pouring, and a handle. The markings are generally in fractions of a cup, fluid ounces, and milliliters. Most common sizes are 1 cup and 2 cups. Metric sizes are 250ml and 500ml.


HAND TOOLS:


Rubber Spatula: used to scrape sides of bowls, pots, pans, or for folding beaten egg whites or whipped cream into batters.

Wire Whisk: made from stainless steel; used to beat eggs, egg whites, dressings, sauces, cream.

Metal Spatula: used to level-off dry ingredients, spread mayonnaise, cake icings, soft cheese, butter.

Offset Spatula: has a bent stainless steel blade. One with a narrow, bent blade can be used as a spreading tool; one with a wide, bent blade can be used to lift and turn foods that need to be cooked on both sides.

Ladle: a long-handled tool with a cup attached which comes in various sizes; used for pouring, dipping, serving soups, sauces, punch, salad dressings,

Slotted or Perforated Spoon: a long-handled large spoon with slits or holes in it; used to lift and drain foods that are cooked in liquid.

Tongs: generally with long handles that spring back; used to pick up or turn foods.

Chef’s Fork: a long fork with two tines; used when lifting or carving large cuts of meat.

Pastry Brush: resembles a small paint brush; used to brush egg-wash on pastries or breads, or melted butter, or sauces when basting meats.

Box Grater: has four sides and is made of stainless steel; used for shredding and grating.

Zester or Microplane : used to remove the outer, colorful layer (the zest) from lemons, limes or oranges. This layer contains the fruit’s essential oils which add a flavorful punch to recipes.

Colander or Strainer: used to drain liquids from foods. Colanders are primarily used to drain hot liquid from cooked pasta, or for rinsing vegetables. Strainers also strain liquids from food, but on a smaller scale, and can be used in place of a sifter.

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