Lab Equipment

• Today’s Warm-Up:– In your notebooks write:

Lab Equipment

1. Baking sheet – multipurpose baking pan

2. Muffin tin – baking muffins, cornbread, cupcakes.

Lab Equipment3. Round cake pan – baking cakes, cornbread,

rolls.

4. Loaf pan – baking quick breads (banana bread, muffins), meatloaf or yeast bread.

5. Square baking pan – brownies, cornbread; heating various items.

6. Skillet/Frying pan – slanted sides make this pan perfect for stir-frying and quick cooking techniques where ingredients are moving around a lot in the pan.

7. Sauce pan – preparing a gravy/sauce; heating soup, chili.

6. Sauté Pan - has straight sides and larger surface area, ideal for searing meat, sautéing veggies, or reducing a pan sauce.

10. Pie plate – baking pies, quiche. 11. Dry measuring cup – dry ingredients such as flour,

sugar, chocolate chips.

11. Liquid measuring cup – liquids such as water, milk, oil.

12. Measuring spoons – small amounts such as baking powder/soda and herbs or seasons like salt and pepper.

13. Ladle – serving soup, chili, stews, punch.

14. Turner/spatula – turning pancakes, meat, eggs.

15. Wooden spoon – multipurpose tool for stirring, won’t scratch pans.

16. Whisk – for beating eggs or stirring a sauce/gravy to prevent lumps.

17. Rubber scraper – scraping the sides of a mixing bowl, or perhaps frosting a cake.

18. Mixing bowl – combining/mixing various items.

19. Stand mixer – mixing items at a higher speed for better efficiency.

20. Sifter – used sifting flour to incorporate air

21. Pastry blender – used for “cutting in” butter or shortening with flour when preparing a pastry (pie crust).

22. Vegetable peeler – peeling outer skin from a fruit or vegetable.

23. Grater – grating cheese, potatoes, carrots.

24. Colander – draining/straining liquids (draining pasta or washing fresh fruit/vegetables).

25. Cutting board – chopping/cutting

26. Rolling pin – rolling dough for pastries.

27. Cooling rack – rack used to cool items to room temperature before storing (muffins, cookies, bread)

28. Pot holder/oven mitt – used for holding hot items.

29. Metal Spatula/Frosting Spatula - used for folding in coloring to frosting as well as spreading it on the finished cake.

30. Tongs – used for turning food, grabbing, or serving.

31. Sieve (siv) - used for straining solids from liquids, for separating coarser from finer particles, or for reducing soft solids to a pulp.

Cooking/Food Preparation termsBake – cook by direct heat in an oven.

Boil – cook until bubbles rise rapidly to the surface.

Chill – put in the refrigerator until cool.

Chop – cut into “rough” pieces with a knife.

Cream – combine butter, eggs, sugar by hand or an electric mixer (most cookie recipes will begin with creaming).

Cut in – combine flour with butter and/or shortening until small crumbs remain.

Fold – stir in an “up and over” motion (common foods folded in are blueberries, whipped cream, egg whites).

Knead – pressing, folding and turning dough as when preparing bread or a pastry.

Melt – turn a solid into a liquid by heating.

Saute – cook in a small amount of oil usually over high heat (garlic, onions).