Cooking can't be done without utensils and equipment. As the world develops, new inventions are created to make work easier. Nowadays you can see a one-man chef/cook with many machines making the work easier. For a cook at home, the basic utensils include a pot, knife, spoons, bowls etc. but it is more than that.
Below are some utensils an equipment used in cooking:
• Knife
The basic function of this utensil is cutting. But there are different things one can cut while cooking, from herbs to vegetables, salads to beef, some are harder and thicker than others, therefore, there are different knives for different purposes.
1. French knife: This is the most used utensil, usually used for chopping, slicing, mincing or dicing.
2. Boning knife: This is a short thin knife with a pointed blade used to remove bone from raw meat.
3. Clam knife: A short, flat bladed round-tipped knife used to open clams.
4. Paring knife: A short-pointed blade knife, used for paring fruits and vegetables. It is used to removed eyes and blemishes in the fruit and vegetables.
5. Pastry wheel: A round, stainless steel disc with a cutting edge and mounted handle used to cut all types of pastry.
6. The rest includes potato or vegetable peeler, oyster knife, butchers steel, roast beef slicer etc.
• Food handling utensils
Food handling utensils are used to pick foods, either from the hot pan, baking sheet or food storage like show glass.
1. Food tongs: A spring types metal with two limbs, used to pick up and serve foods.
2. Meat or hot cake turner: It is used to turn hot cakes, meats etc. when grilling or broiling.
3. Kitchen fork: Is a large two-pronged fork used for holding meat while slicing, broiling steaks etc.
• Other Utensils
This includes plastic, steel, scooping, scraping, cooking, spreading, stirring and serving equipment.
1. Ladle: A steel cup with a long handle used to stir, mix and dip. It is used to serve liquids and maintain a portion control.
2. Plastic scraper: Mostly for bakers.
3. Skimmer: Used to skim grease, fats, or food particles from soups, stocks and sauces.
4. Spatula: Used in mixing, spreading and scraping.
5. Paddle: Used in stirring foods in deep pots.
6. Grater: Has different grids used to break down food into smaller particles.
7. Colander: A strainer used to sieve out liquids.
8. Whips: For whipping eggs, creams etc.
9. Others: Bake pans, braider, roasting pan, pans, skillet, pots, bowls, cooker, fridges and freezers, plates and spoons etc., are all kitchen utensils and equipment.
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