Culinary Essentials Chapter 10: Smallwares, Knives
Julienne
1/8 inch thick matchstick shaped cuts.
colander
A bowl-shaped sieve with handles; a type of strainer.
Cutting Board
A large surface used for cutting food. These come in wooden and plastic varieties.
Boning Knife
A small knife with thin angled blade 5-7 in. Used to remove bones from fish and meat
Chef Knife
Also called French Knife, most important knife in a tool kit. All purpose knife, 8-14 inches
sheet pans
Large shallow pans, most often made of aluminum, used for baking and food storage.
Serrated Knife
Long thin blade with teeth used for slicing bread
Liquid Measures
Made of glass or plastic; clear for easy measuring. lip or spout makes for pouring easier. Used for measuring ingredients such as milk or syrup (Measuring Tool)
smallwares
Pots, pans, and other hand tools used to prepare food.
Tongs
Scissor-like utensil used to pick up and handle all kinds of food items
Paring Knife
Small blade only 2-4 inches, used from trimming and peeling
Fillet Knife
This knife had an 8-9 in blade with a pointed tip. May be rigid or flexible, It is mainly used to filet fish.
Chiffonade
To finely slice or shred leafy vegetables or herbs.
Rubber Spatula
Used for scraping bowls and saucepans and for folding one ingredient into another (Baking Tool)
Kitchen Shears
Used for snipping herbs,cutting meat, poultry, vegetables, fruits, opening packages, cracking nuts.
Pastry Brush
Used to brush oil, melted butter, or various sauces onto dough, meats, crusts, etc.
ladle
Used to portion out liquids; available in various sizes measured in fluid ounces and milliliters.
Vegetable Peeler
Used to remove the outer surface of fruits and vegetables
Zester
Used to shred small pieces of outer surface of citrus peel such as oranges, lemons, and limes
Strainers
cup-shaped body with a long handle, made of mesh used to drain pasta, vegetables and stocks after cooking
Funnel
for pouring liquid or other substance through a small opening
Saucepot
similar to stockpot, but not as deep. used for range top cooking.
Saucepan
small pan with a single, long handle, primarily used for heating and cooking food in liquid.
Measuring Spoons
utensils for measuring small amounts of both dry and liquid ingredients accurately
