In this post , we describe the common kitchen equipment and their functions;
Pots and Pans-They are essential for most cooking methods. You can have a non-stick pan for making eggs and pancakes, preparing sauces, searing meat, and sauteing vegetables; and a saucepan for simmering stews and sauces.
The pots can be used for cooking larger portions of stews, soups and boiling cereals. They allow for the even distribution of heat when cooking.
Measuring cups-Important in the measurement of dry ingredients and liquids. You can use them when you want to bake or prepare gravies and sauces.
Wooden spoons -For use in different types of cooking. They are less abrasive and durable.
Mixing bowls-Important for mixing batters, for mixing salads and for the marination of meat. Usually, the stainless steel types are deemed easy to clean and more durable.
Whisk -For whipping emulsifying ingredients like vinegars and oils to obtain smooth consistency.
Steamer –Used in the steaming of foods.
Broiler –Used for broiling various foods.
Grills– For cooking barbecues, meats.
Ovens –For baking.
Spatulas –For flipping, folding mixtures, spreading and stirring food ingredients.
Blenders-For forming juices, sauces and soups. It breaks down ingredients to a smooth liquid form.
Peeler-Used for peeling vegetables.
Tongs-Are useful in gripping food items from a frying pan with reduced risk of injury or burns. You are able to safely collect food items from the hot oil.
Cutting board-Used for chopping vegetables and meats on. Recommendably, have several to prevent cross-contamination. Use each for the different foods. Wash them thoroughly with disinfectants.
Colander-A type of bowl-shaped strainer used for draining out foods like boiled vegetables and spagghetti.
Scraper-Used in the scraping of food from either a pan or bowl.
Mixer –For beating, whipping and folding ingredients.
Refrigerator– For cooling and freezing foods to prevent spoilage and bacteria development.