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