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Dry Measuring Cups
Various sizes of labelled cups are very
useful for accurate measuring?"especially when to the top is 1/4, 1/3,
or 1/2 cup, for example.
Dry ingredients are added to the measuring cup and then leveled.
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Liquid Measuring Cup
Liquid measuring cups have extra space at
the top to help avoid spills. As a result, they are not convenient for
measuring dry ingredients. Common sizes are 1 cup or 2 cups, but larger
cups are available, too.
For an accurate measure, view the liquid at
eye level. The top of the liquid might look like a saucer from the
edge, but always measure at the lowest point of the top of the liquid.
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Wooden Spoon
Wooden spoons are an excellent choice for
cooking hot mixtures on the stove because the wood does not conduct
heat.
The rounded handles are ergonomically comfortable for mixing batters.
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Slotted Spoon
A slotted spoon has slots, holes, or other
openings in the bowl to let liquids pass through while keeping the
larger solids on the spoon.
It won't work as a soup ladle!
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Pastry Blender
A pastry blender or pastry cutter is used
to mix a hard (solid) shortening into flour to make pastry.
Usually, it has narrow metal strips or
wires attached to a handle. Use it by pressing down on the items to be
mixed, which is known as "cutting in".
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Sifter
A sifter incorporates air into flour for a
delicate texture and accurate measurement. (Obviously, it separates any
lumps, too.)
The air affects the measurement of the dry
ingredient. If a recipe calls for sifted flour, it requires you to add
extra air into the recipe.
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Colander
A colander is a bowl-shaped kitchen utensil
used for draining food such as pasta. It has a pattern of small holes
(or slots in plastic colanders) that let liquid drain while retaining
solids.
It's not a soup bowl!
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Sieve or Sifter
A sieve, sometimes called a sifter,
separates wanted material from unwanted material. When used as a filter
such as a mesh or net, a sieve allows liquid and small bits to pass
through.
In cooking or baking, a sieve can be used to sift flour.
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Garlic press
A garlic press is designed to crush garlic
cloves by forcing them through a grid of small holes. The result is a
mashed consistency more desirable for cooking.
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Potato Masher
The potato masher consists of an upright
or sideways handle connected to a mashing head that usually has a
heavy wire shaped in a rounded zigzag or a plate with holes or slits.
Everyone likes mashed potatoes with gravy!
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Paring Knife
The small sharp knife is the most-used sharp knife in the drawer.
It is used especially to remove the skins from vegetables or fruits such as apples. (Paring means taking a thin layer, especially the skin of the vegetable.)
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Chef's Knife
Also known as a French knife, the chef's
knife has a blade about 20 cm (8 inches) long that is quite broad near
the handle.
It is the primary general-utility knife for most Western cooks.
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Cleaver
Cleaver is a heavy broad knife that can
be very useful for cutting large pieces of dense vegetables or meats.
Although a cleaver is not an essential
kitchen tool, the flat side can be used for crushing garlic.
... too dangerous for peeling a carrot!
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Bread Knife
Bread knives are serrated (rough edged)
knives usually about 20 to 25 cm (8 to 10 inches) long. The serrations
make the knife ideal for slicing bread (using a sawing motion) and
other foods with a hard surface and soft interior.
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Cutting Board
A cutting board or chopping board is a durable board on which to place material to be cut.
Most often made of wood, these save the
counter tops as well as the knife edges. Cleanse them thoroughly after
each use.
A kitchen should have at least two
designated for use with meat and others foods such as vegetables. Avoid cross-contamination by cleansing them thoroughly after each use!
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Vegetable Peeler
A peeler (potato peeler and/or apple peeler)
has a metal blade attached to a wooden, metal, or plastic handle. It
is used to remove the outer skin or peel of vegetables and fruits.
Hold the underside of the food item firmly
as you press the blade of the vegetable peeler into the edge of the
food's surface closest to you. Slide the vegetable peeler along the
contours of the food away from your body while maintaining
equal pressure on the blade throughout the stroke. Moving the blade
away from the body is considered to be a safer way to peel.
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Double Boiler
This double stacking pot is used to cook
delicate sauces or melt solids without burning them. An upper pan
contains the substance to be cooked; it is placed above a lower pot of
water.
When the water boils, the steam released in
the lower pot heats the bottom of the upper pot. The upper vessel
must fit snugly, or steam may escape and heat lost unnecessarily. Be
sure never to allow the bottom pot to go dry!
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Saucepan
Saucepans (or just small pots)
have vertical sides about the same height as their diameters. They are
used for simmering or boiling. Generally, a saucepan has one long
handle.
Larger pots of the same shape usually have
two handles close to the sides of the pot so they can be lifted safely
with both hands. Sometimes, these are called sauce pots or soup pots.
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Mixing Bowl
Mixing bowls are various shapes and sizes.
Always choose a bowl large enough for your recipe. Metal,
round-bottomed bowls are most useful.
Never use a plastic bowl for beating egg whites or whipping cream because the eggs or cream will not reach optimum capacity.
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Tongs
Tongs are gripping or lifting tools in
several forms and sizes adapted for their specific uses-ranging from
grasping hot items to serving pickles.
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Pastry Brush
This small brush is used to baste the top of baked products, which usually means to paint them with butter or margarine.
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