Santa clara high school​ culinary arts
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TOOLS

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BLENDER: small electric appliance with a glass or plastic jar used to blend or puree food.
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COLANDER:  a metal or plastic bowl with holes, used to drain liquid from foods such as pasta.
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COOKIE CUTTER:  a tool used to cut dough into decorative shapes.
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COOKIE PRESS:  a tool used to form dough into decorative shapes, by protruding it through a variety of templates.
COOKIE SHEET:  also called a baking sheet.  A flat metal pan used in baking.
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COOLING RACK:  a metal grate used to place hot baked items on, in order to cool uniformly.  Also called a baking rack.
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DECORATING TIP:  a metal tip attached to a bag which is used to apply icing with.
FRYING PAN/ SKILLET:  a shallow pan with a long handle, used for cooking food in hot fat or oil.
GRATER:  used for shredding foods
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GRIDDLE:  a flat pan heated from underneath, commonly used to cook pancakes, eggs and bacon.
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BREAD KNIFE:  A long bladed knife with a serrated edge specifically designed to slice bread.
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MEASURING SPOONS:  a set of 4 spoons used to measure liquid & dry ingredients.  The set of 4 spoons are: 1 Tb., 1 tsp., 1/2 tsp. and 1/4 tsp.
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OVEN MITT:  a thick quilted mitten worn to protect your hand when handling hot pans
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PASTRY BRUSH:  a brush used to apply thin/liquid ingredients to the surface of foods
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PIZZA CUTTER:  a rotating round blade attached to a handle, used for cutting pizza or other flat foods.
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POT HOLDER:  a thick, quilted square of fabric used to protect your hand when handling hot pans.
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RUBBER SPATULA:  a tool with a paddle of rubber or plastic used to scrape ingredients like batter from a bowl or pan, also called a scraper.
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SAUCEPAN:  a deep pan suitable for boiling, typically with a single handle and a lid.
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SLOTTED SPOON:  used to lift a food from liquid
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STRAINER:  a kitchen device with many small holes, used to hold back solid pieces while a liquid passes through.
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TONGS:  tool used to lift food.  Useful in removing food from hot liquid or for tossing or serving salad.

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WOK:  a bowl shaped frying pan used to stir fry or steam food in Asian cooking.

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JUICER:  hand-held tool used to squeeze the juice from lemons and limes.
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LADLE:  A long-handled spoon with a deep bowl for serving liquid.
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MEASURING CUPS, (dry/ graduated):  The most accurate measuring tools for dry ingreds.  Set includes: 1 c., 1/2 c., 1/3 c. and 1/4 c.
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MIXER:  an electric appliance used to mix ingredients
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PASTA MACHINE:  a tool used to flatten and cut dough.
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PEELER:  hand-held tool used a to remove the skin from fruits and vegetables
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RICE PADDLE: wooden or plastic tool resembling a flat spoon

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METAL SPATULA:  a wooden handled tool with a rounded blade, used to level dry ingreds when measuring or spreading frosting.
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SCOOP:  a tool used to portion food in a half sphere shape
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SPOON - wooden:  These come in a variety of sizes and because they do not conduct heat are useful in stirring hot foods on the stove.
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SUSHI MAT:  tool made up of bamboo sticks used to roll sushi
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TURNER (pancake turner):  used to turn food while cooking or to remove baked goods from a pan.  Most commonly called a turner by chefs, but it goes by many names.
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ZESTER (microplane):hand-held tool used  to grate the skin from lemons and limes.

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CHEF’S KNIFE:  also called a french knife, used to perform many different kitchen tasks- mincing, slicing and chopping.
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LOAF PAN:  rectangular pan used for baking cake or bread.  Can be made of metal or glass.
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MEASURING CUP.  (liquid):  The most accurate measuring tool for liquid (pourable) ingredients.  Comes in 1 cup, 1 pint and 1 quart sizes
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MUFFIN PAN:  a baking pan made up of small muffin cups used to bake muffins or cupcakes
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PASTRY BLENDER: tool featuring metal blades or wires, used to cut-in
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PIE PAN (pie tin):  a metal or glass pan with sloping sides used to bake pies or quiche.
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PIZZA STONE:  a round ceramic stone used for baking, especially pizza.
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SIEVE:  a kitchen tool consisting of mesh held in a frame, used for straining solids from liquids. 
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ROLLING PIN:  wooden, metal or ceramic cylinder with 2 handles.  Used to roll out dough.
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SIFTER:  a kitchen utensil with a mesh bottom used to filter confectioner’s sugar or flour into a fine dust
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STOCK POT:  a large pot with 2 handles used for cooking soups and stews
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THERMOMETER:  a tool used to test the temperature of candy.
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WHISK:  a wire kitchen utensil used for beating food by hand.
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