Cooking and baking tools include general preparation utensils as well as specific storage, shaping and molding tools.
Cooking and baking utensils commonly fall into four categories -- preparation, storage, serving and cooking. Preparation tools consist of utensils used prior to cooking or baking, serving utensils are used in plating and presentation, cooking utensils include pots and pans and storage tools include all plastic and glass containers used for temporary and long-term storage. Add this to my Recipe Box.
Preparation
Successful baking requires precise scaling of ingredients, timely recipe adjustments and exacting attention to cooking times. As a result, most preparation utensils used in baking are instruments used to weigh, measure and time preparations. These include digital scales with the option of avoirdupois and metric units accurate within +/- 0.1 grams, box grater, stand mixer, hand mixer, dough docker, measuring spoons and cups, wooden rolling pin, mixing bowls with capacities from 12 oz. to 2.5 quarts, stainless steel whisk, pastry brush, bench scraper and flour sifter. Savory cooking is a less precise craft than baking, as many recipes are seasoned to taste. However, successfully executing recipes requires comprehensive preparation. The tools commonly used in cooking preparations include chef's knife, paring knife, filet knife, boning knife, kitchen shears, cutting board, sieve, mixing bowls, measuring spoons and cups, mandolin, zester, whisk and pepper mill.
Cooking and Baking
Baking requires extensive use of utensils and equipment designed specifically for the craft. These include several types of baking vessels in varying sizes, such as sheet pans, muffin tins, pie tins, bundt pans and loaf pans. Some preparations require specialized pans to achieve certain shapes, such as candy molds, cupcake tins and madeleine molds. Other items that facilitate specific preparations include baking stones, metal spatulas, parchment paper and silicone mats. Several items used in cooking can be used interchangeably between preparations. These include sheet pans, steamers, oven mitts, bain-maries, sauce pans, timers, stock pots, sauteuse, sautoir, brazier, ladles, cheesecloth, tasting spoons, metal tongs, metal turners, chinois, probe or meat thermometer and digital oven thermometer.
Serving
Serving baked goods and confections utilizes equipment designed to slice, cool, plate and present. These items include cooling racks, pie cutters, dough cutters, hand torches (for use in creme brulee), pastry bags and pastry tips. Most of the tools used in serving savory preparations, such as plates and bowls, are classified as dinnerware. However, some recipes require specific tools, such as parchment paper (for en papillote presentations), hand torches (for brulees and finishing sears), souffl cups and carving knives.
Storage
Proper food storage is imperative to quality, safety and organization. Organoleptic materials, which neither contribute nor retain any flavor or sensory elements, should comprise all food storage containers. Glass and plastic are the most common organoleptic materials used in cooking and baking. Necessary items for storing baked goods include air-tight containers, cake storage containers and bins to hold staple items, such as all-purpose flour, sugar and salt. Air-tight plastic containers also facilitate the storage of cooking preparations. Use a combination of heavy-duty aluminum foil and heavy-duty plastic bags when storing food for extended periods of time. First wrap the item in aluminum foil, ensuring to remove as much air as possible. Place the item in the bag and remove as much air as possible. High-quality vacuum-storage devices produce excellent results when used properly.
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