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basic food lab
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basic food lab
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Pots and pans
Cookware used for cooking food
Stockpot
Large, deep pot for preparing stocks and simmering large quantities of liquid
Sauce pot
Round pot of medium depth, similar to a stockpot but shallower for easier stirring and mixing
Brazier
Round, broad, shallow, heavy-duty pot with straight sides
Sauté pan
Straight-sided pan, similar to a shallow, straight-sided saucepan
Sauté pan
Slope-sided pan, also called a frying pan
Cast iron skillet
Very heavy, thick-bottomed fry pan
Saucepan
Similar to a small, shallow, light saucepot but with long handles instead of two loop handles
Double boiler
Kind of pot with 2 sections, lower section holds boiling water, upper section holds food that must be cooked at low temperature
Sheet pan
Shallow, rectangular pan for baking cakes, rolls, or cookies
Roasting pan
Larger, rectangular pan, deeper and heavier than a baking pan
Stainless steel bowl
Round-bottomed bowl used for mixing ingredients
Weighing scale
Allows the chef/cook to weigh with more precision and accuracy
Solid measuring cup
Used for measuring liquids, with lips for easy pouring, made of glass or plastic
Liquid measuring cup
Used for measuring solid ingredients, can be stainless steel or plastic
Measuring spoon
Used for measuring very small amounts of ingredients, such as spices and seasonings
Ladle
Used for measuring and portioning liquids
Scoops
Used for measuring and portioning solid ingredients, with a lever for mechanical release
Food thermometer
Used to measure temperature, usually for meat
Knives
Tools used for cutting
Cutting board
A protective surface on which to cut or slice things
French knife/Chef's knife
Most frequently used knife in the kitchen, for general purposes
Utility knife
Narrow pointed knife, 6 to 8 inches long, mostly used for pantry work and preparing vegetables and fruits
Paring knife
Small pointed blade, 2-4 inches long, for trimming and paring vegetables and fruits
Boning knife
Thin pointed blade, 6 inches long, for boning raw meats and poultry
Slicer
Long, slender, flexible blade up to 14 inches, for carving and slicing
Serrated slicer
Like a slicer, but with a serrated edge, for cutting breads, cakes, and similar items
Butcher knife
Heavy, broad, slightly curved blade, for cutting, sectioning, and trimming raw meats
Steak knife
Curved, pointing blade, for accurate cutting of steak
Cleaver
Broad-blade knife, for cutting through bones
Untitled Deck
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Pots and pans
Stockpot: large deep pot for preparing stocks and simmering liquids Sauce pot: round pot of medium depth, similar to a stockpot but shallower Braziér: round broad shallow heavy-duty pot with straight sides Saut pan: straight-sided pan, similar to a shallow saucepan Sautei pan: slope-sided frying pan Cast iron skillet: very heavy thick-bottomed fry pan Sauce pan: similar to a small shallow saucepot but with long handles instead of two loop handles Double boiler: pot with 2 sections, lower section holds boiling water, upper section holds food that must be cooked at low temperature Sheet pan: shallow rectangular pan for baking cakes, rolls, or cookies Roasting pan: larger rectangular pan, deeper and heavier than a bake pan Stainless steel bowl: round-bottomed bowl used for mixing ingredients
Measuring Devices
Weighing scale: allows for precise and accurate weight measurements, can be manual or digital Solid measuring cup: used for measuring liquids, has lips for easy pouring, can be made of glass or plastic Liquid measuring cup: used for measuring solid ingredients, can be stainless steel or plastic Measuring spoon: used for measuring very small amounts of ingredients, particularly spices and seasonings Ladle: used for measuring and portioning liquids Scoops: used for measuring and portioning solid ingredients, has a lever for mechanical release Food thermometer: measures temperature, usually for meat Instant read thermometer: measures fat temperature Special thermometer
Knives and cutting board
French knife or Chef's knife: most frequently used knife in the kitchen, for general purposes Utility knife: narrow pointed knife, 6 to 8 inches long, mostly used for pantry work and preparing vegetables and fruits Paring knife: small pointed blade, 2-4 inches long, for trimming and paring vegetables and fruits Boning knife: thin pointed blade, 6 inches long, for boning raw meats and poultry Slicer: long slender flexible blade, up to 14 inches, for carving and slicing Serrated slicer: like a slicer but with a serrated edge, for cutting breads, cakes, and similar items Butcher knife: heavy broad slightly curved blade, for cutting, sectioning, and trimming raw meats Steak knife: curved pointed blade, for accurate cutting of steak Cleaver: broad blade, for cutting through bones Vegetable peeler: short tool with a slotted swiveling blade, for peeling vegetables and fruits Steel: not a knife, for truing and maintaining knife edges Chopping board: important partner of knives, used as a protective surface on which to cut or slice things Red chopping board: chopping and slicing raw meat Yellow chopping board: chopping and slicing raw chicken Blue chopping board: chopping and slicing raw fish/seafood Green chopping board: chopping and slicing fruits and vegetables White chopping board: chopping and slicing raw fruits and vegetables
Hand tools and small equipment
Ball cutter Parisienne knife: blade is small cup-shaped half sphere, for cutting fruits and vegetables into small balls Cook's fork: heavy two-pronged fork with a long handle, for lifting and turning meats and other items Straight spatula: long flexible blade with a rounded end, for spreading icing on cakes Offset spatula: broad blade bent to keep the hand off hot surfaces, for turning and lifting eggs, pancakes, and meats Bench scraper: dough knife, broad stiff piece of metal with a wooden handle on one edge, used to cut pieces of dough and scrape workbenches Skimmer: perforated disk slightly cupped on a long handle, for skimming froth from liquids and removing solid pieces from soups, stocks, and other liquids Tongs: spring-type or scissors-type, for picking up and handling foods Wire whip: loops of stainless steel fastened to a handle, for mixing China cap: cone-shaped strainer, for straining stocks, soups, sauces, and other liquids Strainer: round-bottomed cup-shaped tool made of screen-type mesh or perforated, for straining pasta, vegetables, and so on Sieve: screen-type mesh supported with a round metal frame, for sifting flour and other dry ingredients Colander: large perforated bowl made of stainless steel, for draining washed and cooked vegetables, salad greens, pasta, and other foods Zester: small hand tool used for removing the colored part of citrus peels in thin strips Pastry brush: brush for coating items with egg wash or glaze Can opener: to open steel cans
Measuring Techniques
Different people may use the identical recipe for molded desserts, but all of their molded desserts could turn out differently because of different measuring and mixing techniques Four major steps: 1. Measuring weight versus volume 2. Selecting the right measuring utensil 3. Using an accurate measuring technique 4. Approximating food requirements Example: 4 ounces of cheese yields 1 cup shredded
Perforated Straining Pasta
A sieve screen type mesh supported with a round metal frame used for sifting flour and other dry ingredients.
Colander
A large perforated bowl made of stainless steel used to drain washed and cooked vegetables, salad greens, pasta, and other foods.
Zester
A small hand tool used for removing the colored part of citrus peels in thin strips.
Pastry Brush
A brush used to brush items with egg wash or glaze.
Can Opener
A tool used to open steel cans.
Measuring Techniques
Different people may use the same recipe, but their results may turn out differently due to different measuring and mixing techniques.
Four major steps in measuring
1. Measuring weight versus volume. 2. Selecting the right measuring utensil. 3. Using an accurate measuring technique. 4. Approximating food requirements (e.g. 4 ounces of cheese yields 1 cup shredded).
Measuring weight vs Volume
Weight measures heaviness (grams, ounces, pounds) and is a more accurate measurement than volume. Volume measures the space filled by an ingredient (tsp, fl oz, cups, pints, quarts, gallons, liters).
Measuring ingredients correctly
Accurate techniques in measuring are important. Rice and flour should be filled to the cup's rim and leveled off. Sifted flour should be spooned into the cup and leveled off. Sugar measurements depend on the type and should be spooned into the cup and leveled off.
Measuring methods differ
Different ingredients require different measuring methods. White granulated sugar should be poured and leveled, while brown sugar should be packed into the cup. Confectioner's sugar should be sifted, poured, and leveled.
Liquid ingredients
Liquid measuring cups should be used for measuring liquids. Transparent graduated cups should be used, and readings should be done at eye level.
Checking and calibrating measuring devices
Timers, thermometers, scales, and other measuring devices should be checked and calibrated according to the manufacturer's manual.
Measuring Eggs
Eggs vary in size, but most recipes are based on large eggs. Half an egg can be measured by beating a whole egg and taking half of it.
Ranges
Ranges, also called stoves, provide heat for cooking on top and in the oven. The controls for range heat must be accurate and easy to operate.
Cooking Tools and Utensils
Tools and utensils needed for cooking on the range and work space should be within easy reach. It's important to match the size of the pan to the size of the unit and select the right amount of heat for the cook.
Measurement of Eggs:
Eggs range in size from pee wee to jumbo, but most standard recipes are based on large size eggs. If not specified, one half egg is measured by beating a whole egg into a homogeneous mixture, then taking half.
Equivalent of One Large Egg:
One large egg is equivalent to 2 ounces.
Equivalent of Four Large Eggs:
Four large eggs are equivalent to 7 ounces, just under 1 cup.
Equivalent of Eight to Ten Egg Whites or Twelve to Fourteen Yolks:
Eight to ten egg whites or twelve to fourteen yolks are equivalent to 1 cup.
Ranges (Stoves):
Ranges, sometimes called stoves, provide heat for cooking on top and in the oven.
Controls for Range Heat:
The controls for range heat must be accurate and easy to operate.
Selecting the Right Size of Pan:
Learn to match the size of pan to the size of the unit.
Selecting the Right Amount of Heat:
Learn to select the right amount of heat for the cook.
