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Bread Knife: Serrated Or Saw Tooth Edge For Cutting Bread. Cutting

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Bread Knife: Serrated or saw tooth edge for cutting bread. Cutting Board: Used to protect counters when using a knife. Should be plastic to prevent cross contamination. Oven Thermometer: Used to measure the internal temperature of the oven. Pastry Blender: Used to cut fat into dry ingredients, as in biscuits and pie crust. Slotted Spoon: Slots allow unwanted liquids to pass through while retaining any solids. Vegetable Peeler: A tool used to take off the outer surface of vegetables and fruits. Chef’s Knife: Has a wide triangular blade used for chopping or dicing. Ladle: Has a small bowl at the end of a long handle used for serving liquid foods. Pancake Turner: Used to lift and turn flat foods such as hamburgers and pancakes. Rolling Pin: Used to roll dough or crust evenly when making pie crust, cookies, or other things that need to be thin and flat. Straight Edge Spatula: Long flat spatula with a straight edge used for leveling or frosting cakes. Wire Whisk: Used for blending, mixing, stirring, beating, and whipping milk and eggs. Colander: Used for draining liquid from larger foods such as pasta. Strainer: Wire mesh that separates liquids from food; usually has small fine holes. Meat Thermometer: Used to measure the internal temperature of meat. Paring Knife: To peel or cut small food items. Rubber Scraper: Has a rubber end and is used to scrape food out from bowls, measuring cups, etc. Tongs: Used to lift and grip hot bulky foods. Wooden Spoon: A long handled spoon used for stirring; causes less damage to pans in comparison to metal spoons.