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Channel Knife

This document describes various kitchen tools and utensils used in cooking and food preparation. It provides details on the uses of items like a channel knife for scraping bowls, a sieve for sifting dry ingredients, a colander for draining foods, offset spatulas and spoons for lifting and removing foods, pastry brushes for applying glazes, rubber spatulas for scraping, omelet pans for cooking omelets, measuring cups and spoons, sauce pans for cooking sauces, and mixing bowls for mixing ingredients.

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246 views2 pages

Channel Knife

This document describes various kitchen tools and utensils used in cooking and food preparation. It provides details on the uses of items like a channel knife for scraping bowls, a sieve for sifting dry ingredients, a colander for draining foods, offset spatulas and spoons for lifting and removing foods, pastry brushes for applying glazes, rubber spatulas for scraping, omelet pans for cooking omelets, measuring cups and spoons, sauce pans for cooking sauces, and mixing bowls for mixing ingredients.

Uploaded by

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CHANNEL KNIFE It is used to scrape off all the contents of bowls

A small hand tool used generally in decorative and pans from the sides and fold in beaten
works such as making garnishes. eggs in batter or whipped cream.

SIEVE
A screen type mesh supported by a round
metal frame used for sifting dry ingredients like
starch and flour.

COLANDER
A perforated bowl of varying sizes made of
stainless steel, aluminum or plastic, used to
drain, wash or cook ingredients from liquid.
SPOON AND SLOTTED SPOON
Slotted and perforated spoons are large, long
handled spoons with holes in the bowl used to
remove larger solid particles from liquids.

OFFSET SPATULA
It is used for turning and lifting eggs, pan cakes,
and meats on griddles, grills, sheet pans and
the likes and also used to scrape and clean

WIRE WHIP or WHISK


It is used for blending, mixing, whipping eggs
or batter and for blending gravies, sauces and
soups.
griddles.

PASTRY BRUSH
A small implement used to brush the surface of
unbaked pastries or cookies with egg white,
egg yolk or glaze.
EGG POACHER
A miniature bain marie with an upper dish
containing indentations each sized to hold an
egg or contains separate device for poaching.

RUBBER SPATULA or SCRAPER


OMELET PAN
A heavy based frying usually of cast iron or
copper, with rounded sloping sides used
exclusively for omelets and never washed after
used but cleaned with absorbent paper. OVEN
A chamber or compartment used for cooking,
baking, heating or drying.

MEASURING CUPS
A kitchen utensils used for measuring liquid or
ELECTRIC MIXER
bulk solid cooking ingredients such as flour and
A hand held mixer which usually comes with
sugar.
various attachments including a whisk
attachments for whisking cream, batters and
egg whites and sugar.

MEASURING SPOONS
Used to measure an amount of an ingredient,
either liquid or dry, when cooking. REFRIGERATOR
A kitchen appliance where you store food at a
cool temperature.

SAUCE PAN
Deep cooking pan with a handle used primarily
for cooking sauce.

MIXING BOWL
These containers have smooth, rounded
interior surfaces with no creases to retain
some mixture and is used for mixing
ingredients.

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