What is the name of kitchen utensils?

Kitchen utensils NameKettle, Toaster, Microwave oven, Refrigerator (commonly “fridge) Dishwasher, Bread basket, Jug (or jug), Blender. A kitchen apron is a cloth used by chefs and other cooks to protect their clothes and prevent food and debris from contaminating their clothes. A mixer is a utensil used in kitchens to mix food ingredients. A bottle opener is a device used to open the lid of a sealed bottle.

A container is a round container that is normally used to hold or prepare food or any liquid. A butter knife is a blunt edge knife used to spread butter on toast, sandwiches, pancakes, baked potatoes, soft bread, and other items. The cake cutter is a device that allows you to cut and lift pieces of cake easily. The chopsticks used as eating utensils are made of wood and are long and thin.

Chopsticks are used to eat foods such as rice and noodles. A container with holes to allow the passage of liquids. Used to separate solid materials from liquids and wash vegetables and fruits. A corkscrew is a tool that makes it easy to remove corks from bottles.

This mixer is a tool that allows you to mix the contents of a pot or bowl. A sink, the old name for a sink, is a plumbing fixture used to wash your hands in the bathroom. It comprises a bowl-shaped container made of ceramic material or stone and an overflow drain to allow water to drain when the sink is not in use. We'll be sure to go through the list with a fine-toothed comb so you know what you need on your essential cookware list and why.

However, you can go directly to the list of free printables if you want. Paring knife: While a chef's knife is really versatile, it can be a little big. Combining it with a paring knife will give you the same versatility. It is smaller in size and has a shorter blade that will give you more control for a more nuanced preparation.

A kitchen utensil is a portable tool, usually small, designed for food-related functions. Food preparation utensils are a specific type of kitchen utensils, designed for use in food preparation. Some utensils are both food preparation utensils and eating utensils; for example, some cutlery utensils, especially knives, can be used both for preparing food in a kitchen and for eating when eating (although most types of knives used in the kitchen are not suitable for use on the dining table). Know all the different types of cookware to make sure you use only the right kitchen tool, whether you're preparing a soup, steak, casserole, or dessert.

Working in a kitchen, whether at home or professionally, requires a good amount of tools that must be present and at hand. Going from soup to steak, to a casserole, and then to dessert can easily involve a dozen different tools. So a well-prepared kitchen will have a good stock of ready-to-use utensils for whatever a recipe requires. We've all seen and grown up with some version of the kitchen spoon.

This is a large spoon instrument useful for working food and liquids in large pots. It is an essential tool to do everything possible in terms of picking, moving, stirring and holding food in place while working on them. The kitchen spoon has existed for centuries, and ancient cultures often made them out of wood and sometimes metal, such as copper. The kitchen spoon comes in two shapes, solid and slotted.

The slotted spoon gives the user the added advantage of draining liquid underneath while controlling solid food captured in the spoon container. At a minimum, the tool is ideal for checking the condition of food, avoiding burning your hands doing the same and avoiding contamination. This large spoon is curved or designed with a long stick handle and a very large cup-shaped spoon holder on the end. Handles sometimes have a curve or hook on the end to hang them or to make sure the ladle doesn't slip into large pots while cooking or serving.

The soup ladle is ideal for taking soups and stews from larger to smaller pots or serving individual bowls. Once again, this instrument has existed for centuries, and some of the best versions to work with today are stainless steel. This spoon looks a lot like other soup spoons, except for two big differences: a toothed rim and a hole in the center of the sink. The teeth allow you to grasp the paste in hot water quickly and the hole allows the water to drain.

You end up with mess-free pasta when you take food out of a hot boiling pot. It is ideal for serving pasta from the main cooking container. Have you ever tried to scoop out ice cream with a regular spoon? It's not really ideal and you may end up bending the spoon. The ice cream scoop gives you better leverage with a stronger handle and a deep curved spoon that allows the ice cream to curl up to get that perfect dessert ball served in a bowl.

Usually, the Scooper comes in two forms, basic static design and one with a separation function. The separator function makes it easy to remove the ice cream from the spoon once removed with a thumb actuator that cuts the ice cream from the surface of the spoon. Either works well, but the separator version works faster when you serve a lot of ice cream at once. A small knife with a blade the size of a finger, this tool is ideal for cutting small pieces of food, removing individual pieces, peeling fruits, cutting or cutting tiny parts.

Doesn't work well on larger portions of food, but the paring knife is ideal for delicate cutting jobs. With a long and thin blade, this tool is ideal for separating meat from bones, such as in fish. Cuts with a regular blade, but the thinner design allows the cook to prick the food for a better cut. This tool can also be used to size special cuts of meat, such as steaks.

Most knife kits have one, but can be purchased separately. The knife sharpener looks like a long metal rod with a handle. However, if you feel the surface of the rod, it will be rough. The kitchen knife is worked against this surface in the form of cutting and friction, which in turn sharpens the edge of the blade.

Cooks use this tool regularly to keep their blades in good shape, but people should also be careful because the sharp edges cut through fingertips and hands extremely quickly before one realizes what happened. Sometimes a blunt knife with pressure is safer, period. Sure, you can use any pair of scissors to cut things, but kitchen scissors are designed to be a little more robust, to quickly cut branches, tendons, bones, tendons and harder parts of food. Having a pair increases your ability to prepare food faster, smarter and more efficiently.

Learn more about the different types of scissors here. The last place you want to cut food is the surface of your countertop. A cutting board is designed to withstand shocks, provide a safe place to cut or work on food, and can then be washed quickly. It is highly recommended to use a plastic board instead of wood, as wooden boards tend to absorb juices from food, which can be a breeding ground for bacteria.

With plastic, the board is easier to clean, nothing penetrates and bacteria cannot take hold inside the surface of the board. Discover here all the different types of cutting boards. Sometimes a cook just needs to use brute force. Nowadays, a good kitchen mallet is made of aluminum, it comes with a flat side and then a bulging or pointed side.

The flat side is essentially for hammering foods, usually frozen, to break or soften them. The pointed or bulging side is a tenderizing feature, often used on meats to soften them with bruises, which in turn allows juices and marinades to more easily penetrate the meat before cooking. Let's face it, walnuts are a nuisance. A nutcracker shortens the work of the shell, allowing you to get inside quickly.

It's often a reference tool for baking when you want to use nuts or the like as ingredients and toppings. You can spend a lot of time cutting garlic cloves into thin slices, you can simply place a clove in a garlic press and squeeze the insides into your food or mix it quickly. Refined brute force in a small tool can do incredible things quickly. This tool comes in small or large sides, with normal metal or with covered ends.

In any form, the tongs are ideal for grabbing food, especially when it is hot and moving it. Tongs are a basic tool when barbecuing or working with fire, as they allow the cook to turn food over, move, place or remove it to serve and do all that activity without burning their hands. The tongs also help prevent contamination by keeping your hands off food during the cooking process. Think of them as an extension of your fingers in the kitchen once food is being cooked or served.

During the war years, if someone got into trouble in the army, they were trapped in a room full of potatoes and given a bucket and a peeling tool, spending days non-stop peeling potatoes for cooking, or so did cartoons. The peeler continues to appear today, essential for removing the outer skin of vegetables in a safe and fast way. It looks like an alien communication antenna, but the whisk is a manual soup or liquid mixer. When you just need to stir things up quickly, mix them manually, or make sure the consistency of a soup or sauce is preparing well, the whisk is the best way to do it.

An automatic mixer is often an exaggeration. The whisk comes in small or larger sizes and allows for quick mixing to get the job done faster. It is ideal, for example, for whipping eggs and preparing them for baking or cooking without getting your hands dirty in the process. Beaters come in different shapes, but the telltale sign is the spiral or multi-wire end used to mix food.

What you might not know is that there are many different types of can openers to choose from. When you look at this tool, you may think that it is a waffle press or something similar. Instead, the potato masher is designed to crush and crush plant foods so that they can be served in, you guessed it, puree format. Ideal for cooked potatoes and preparing them quickly in the form of mashed potatoes, this tool also works well on other soft foods that need to be combined quickly in a bowl.

If you ever eat flat foods that need to be cut into smaller parts, such as a pizza, for example, it's very difficult to do it with a regular knife. But with a pizza cutter, you just have to roll along the cutting line and the edge of the pizza cutter does the job under pressure. If you serve a lot of fruit, cutting it into pieces can be tedious and unsafe for your fingers. The apple cutter makes it easy to work, cuts the fruit into several pieces and quickly separates the core.

Works for most fruits that you can place standing on a cutting board. Then you take the cutter, press the fruit with it and the tool quickly separates the parts. Getting real fruit juice or a lemon squeeze can be a hassle and a mess to do it by hand. The juicer allows you to take half of the fruit, press down and turn the juicer, and drain the juice at the bottom of the tray.

Then remove the fruit and pour the juice into an unmessed cup or container. Not many home cookers or professional equipment use it much anymore, but mortar is a great tool for grinding food into small powders and quickly drying consistencies. Through pressure and friction, the mortar acts like a bowl, while the hand-held mortar quickly crushes food into powder. This is a great tool for breaking down large, hard foods into small parts.

If you make a lot of recipes and bake, then you need a set of measuring cups. They come in small to large sizes with the exact measurement and containment size in each. For people who want to follow recipes exactly, these mugs are a must for baking and cooking. Discover 15 kitchen measuring tools and appliances here.

Try using a regular brush for cooking and the bristles may separate or melt. With a kitchen brush, use a specially prepared brush that can safely spray or paint sauces, liquids, and similar foods. A common use of a kitchen brush is in the application of sauces to barbecue or roast foods. If you are going to bake a lot, then you need some way to flatten the dough quickly.

The rolling pin has existed for centuries as the essential baking tool for flattening food. It's also a great tool to kick people out of the kitchen when they're trying to sneak in food early. When you need garlic chopped into small pieces, use a garlic press. In fact, I prefer to cut and dice with a good kitchen knife, but I see the appeal of a garlic press.

Make it easy for you and buy a complete set like the one above. I'm a big fan of sets because it's easy. Instead of damaging your brain with each individual purchase, get a medium or high priced game that will likely cost less for everything than if you buy it individually. A kitchen utensil is a small hand tool used to prepare food.

Common kitchen tasks include cutting food to size, heating food on an open fire or on a stovetop, baking, grinding, mixing, mixing, and measuring; different utensils are made for each task. A general purpose utensil, such as a chef's knife, can be used for a variety of foods; other kitchen utensils are highly specialized and can be used only in connection with the preparation of a particular type of food, such as an egg separator or an apple corer. Some specialized utensils are used when an operation must be repeated many times, or when the cook has limited dexterity or mobility. The amount of utensils in a domestic kitchen varies with time and cooking style.

A partially overlapping category of tools is that of eating utensils, which are tools used for eating (c, f). The most general category of tableware). Some utensils are both kitchen utensils and eating utensils. Knives (and other cutting utensils) can be used both to prepare food in the kitchen and as utensils to eat when eating.

Other cutlery, such as forks and spoons, are both kitchen utensils and eating utensils. Benjamin Thompson noted in the early 19th century that cookware was commonly made of copper, and several efforts were made to prevent copper from reacting with food (especially its acid content) at temperatures used for cooking, including tinning, enameling, and varnishing. He noted that iron had been used as a substitute and that some utensils were made of earthenware. At the beginning of the 20th century, Maria Parloa observed that kitchen utensils were made of iron and steel (tinned or enameled), copper, nickel, silver, tin, clay, earthenware and aluminum.

The latter, aluminum, became a popular material for cookware in the 20th century. Copper has good thermal conductivity and copper utensils are durable and attractive in appearance. However, they are also comparatively heavier than utensils made of other materials, require scrupulous cleaning to remove poisonous compounds from tarnishing, and are not suitable for acidic foods. Copper pots are lined with tin to prevent discoloration or alter the flavor of food.

The tin coating must be periodically restored and protected from overheating. Iron is more prone to rust than copper (tinned). Cast iron cookware is less prone to rust by avoiding abrasive scrubbing and prolonged soaking in water to build up your seasoning layer. For some iron cookware, water is a particular problem, since it is very difficult to dry them completely.

In particular, iron egg beaters or ice cream freezers are difficult to dry, and the consequent rust if left wet will make them rough and possibly clog them completely. When storing iron utensils for extended periods, van Rensselaer recommended coating them with unsalted grease or paraffin (since salt is also an ionic compound). Iron utensils have little problem with high cooking temperatures, are easy to clean, as they become smooth with prolonged use, are durable and comparatively strong (i.e. It is not as prone to breakage as, for example, earthenware) and keeps the heat well.

However, as noted, they rust relatively easily. Stainless steel finds many applications in the manufacture of kitchen utensils. Stainless steel is considerably less prone to rust in contact with water or food products, reducing the effort required to keep utensils in useful and clean condition. Cutting tools made of stainless steel maintain a usable edge and do not pose the risk of rust found with iron or other types of steel.

In addition to their problems with thermal shock, enamel utensils require careful handling, as careful as glassware, because they are prone to splintering. But enamel utensils are not affected by acidic foods, they are durable and are easily cleaned. However, they cannot be used with strong alkalis. Earthenware, porcelain and ceramic utensils can be used for both cooking and serving food, saving on washing two separate sets of utensils.

They are durable and (according to van Rensselaer) excellent for slow and even cooking with even heat, such as slow baking. However, they are comparatively unsuitable for direct heat cooking, such as simmering. James Frank Breazeale said in 1918 that aluminum is undoubtedly the best material for cookware, noting that it is as superior to enameled tableware as the iron or tin enameled tableware of yesteryear. He qualified his recommendation to replace worn tin or enameled utensils with aluminum ones, noting that outdated black iron pans and muffin rings, polished inside or worn out from prolonged use, are nevertheless superior to aluminum pans.

The advantages of aluminum over other cookware materials are its good thermal conductivity (which is approximately an order of magnitude higher than that of steel), the fact that it is largely non-reactive with food at low and high temperatures, its low toxicity and the fact that its corrosion products are white and, therefore, (unlike dark corrosion products of, for example, iron) they do not discolor the foods with which they are mixed during cooking. However, its disadvantages are that it discolors easily, can dissolve with acidic foods (to a comparatively small degree) and reacts to alkaline soaps if used to clean a utensil. A great feature of unglazed ceramics is that the clay does not react with food, contains no toxic substances and is safe for food use because it does not emit toxic substances when heated. Clay is also a naturally occurring substance.

There are several types of ceramic utensils. Terracotta utensils, which are made of red clay and black ceramic. Clay utensils for preparing food can also be used in electric ovens, microwaves and stoves, we can also place them in fireplaces. It is not recommended to put the clay utensil in the oven of temperature 220-250 directly, as it will break.

It is also not recommended to place the crock pot on an open fire. Clay utensils do not like sudden changes in temperature. Dishes prepared in clay pots turn out to be especially juicy and soft, due to the porous surface of the clay. Because of this porous nature of the surface, clay utensils inhale aroma and grease.

Coffee made in clay coffee kettles is very aromatic, but these pots need special care. Scrubbing pots with metal scrubs is not recommended, it is better to pour sparkling water into the pot and let it stay there, and then wash the pot with warm water. Clay utensils should be kept in a dry place, so that they do not get wet. Plastics can be easily formed by molding into a variety of shapes useful for cookware.

Clear plastic measuring cups allow ingredient levels to be easily visible, and are lighter and less fragile than glass measuring cups. The plastic handles added to the utensils improve comfort and. While many plastics deform or break down if heated, some silicone products can be used in boiling water or in an oven to prepare food. Non-stick plastic coatings can be applied to pans; newer coatings avoid plastic breakdown problems under strong heating.

Heat-resistant glass utensils can be used for baking or other cooking. Glass doesn't conduct heat as well as metal, and has the drawback of breaking easily if dropped. Clear glass measuring cups allow you to easily measure liquid and dry ingredients. Copper saucepans, tightly lined, with lids, in three to six different sizes; a flat-bottomed soup pot; a vertical grill; iron bread pans instead of tin; a griddle; a tin cooker; a double boiler from Hector; a tin coffee maker for boiling coffee, or an equally good filter; a can to store coffee toasted and ground in; a tea pot; a covered tin box for bread; a similar one for cake, or a drawer in the store cupboard, lined with zinc or tin; a bread knife; a board for cutting bread; a covered jar for pieces of bread and another for fine crumbs; a tray for knives; a tray for spoons; the crockery yellow is a lot rounder or tin pans of different sizes are economical; a sturdy tin pot for mixing bread; a large clay bowl for whipping the cake; a stone jar for leavening; a stone jar for soup broth; a meat saw; a blade; iron and wooden spoons; a wire strainer for sifting flour and flour; a small hair sieve; a bread board; a meat board; a lignum vitae mortar and a rolling pin, %26c.

Kitchen paper can be used for many things, such as drying your hands after washing, wiping greasy hands, and cleaning the plate after finishing, it can be used to absorb oil and water. A measuring spoon is a kitchen essential used to measure various quantities of liquids, powders and other ingredients. Spatulas usually come in large sizes and sometimes slotted, but cooks find that having two versions, one large and one small, work best in a busy kitchen. The spatula is a kitchen utensil with a wide, flat, and generally grooved surface that rotates or flips food during cooking.

Ask friends and family for anything they can donate; people tend to accumulate a collection of small things over the years, and this includes kitchen utensils. A measuring cup is a kitchen tool used to measure the amount of liquid or solid ingredients, usually for cooking or baking. Parloa, in his 1880 cookbook, took two pages to list all the essential kitchen utensils for a well-furnished kitchen, a list that runs to 93 different types of items. James Frank Breazeale denounced the explosion of patented labor-saving devices for the modern kitchen promoted at exhibitions and advertised in Household Guides in the early 20th century, saying that the best way for the housewife to peel a potato, for example, is the old-fashioned way, with a knife, and not with a peeler patented potatoes.

The growth in the range of available cookware can be traced through growth in the range of utensils recommended to aspiring homeowners in cookbooks as the century progressed. The latter categories include utensils made of glass, silver, clay, etc., which are not necessarily kitchen utensils. . .

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