Cooking Equipment

Cooking Equipment Cooking Equipment

Picture	Cooking Utensil	Description
	Saucepan	1-quart to 6-quart, with lids; indispensible for boiling eggs, cooking hot cereal, pasta, pudding and boiling water!
	Skillet	8-16-inch; with lids; perfect for sautes, stir-frying, frying, braises, panbroiling, scrambled eggs, skillet suppers
	Meat thermometer	Essential for taking the internal temperature of food to determine doneness (bread\|190 degrees F., pork 150-160 degrees F.)
	Dutch oven	large pot with tight-fitting lid; useful for braising and stewing
	Slow cooker	2 1/2-8 quart; electric appliance handy for making dinner that cooks all day; ready when you walk in the door
	Measuring spoons	1/8 teaspoon to 1 tablespoon; essential for measuring dry ingredients for baking
	Dry measuring cups	level dry ingredients off with a knife or other straight edge
	Liquid measuring cup	usually made of glass, plastic or other transparent materials; for accurate measure, read liquid at eye level
	Roasting pan	small-to-large shallow pan for roasting meats or vegetables
	Pancake or hamburger turner	useful for turning foods in a skillet
	Tongs	use to grab foods in a skillet or on a grill for tuning
	Mixing bowl	Indispensible! A set, in graduated sizes, is handy
	Strainer	very small (tea strainer) or large, with a handle--useful for sifting flour of finely ground psices, or sifting powdered sugar over a cake
	Grater	coarse graters good for vegetables (e.g. cabbage, carrots) or cheese; finer grater for ginger and hard cheeses
	Garlic press	handy device for macerating a bulb of garlic
	Paring knife	4-inch blade, useful for peeling vegetables
	Chef's knife	8-10-inch blad; all-purpose for chopping; the side of a chef's knife is also good for smashing a clove of garlic
	Serrated knife	essential for slicing breads
	9x13-inch baking dish	perfect size for cake, lasagne (or other baked pasta dishes), pork chops or even for roasting