15 UTENSILS AND

5 EQUIPMENTS
ANGGOTA KELOMPOK :
1. YOHANA
2. RIRI
3. DIAN
4. HERY
5. BOY
15 UTENSILS
Chef’s knife – there are plenty of different types of knives you could buy. But in reality,
you only really need one or two. A chef’s knife is undoubtedly the most versatile of
knives. You’ll be able to use it for the bulk of your basic cutting, slicing, and chopping
needs. Be sure to buy a stainless steel chef’s knife to ensure it doesn’t rust easily.
Bread knife – whilst most bread comes sliced, some certain types of bread, like focaccia
and panini bread, will need to be cut open by yours truly. To do this, you shouldn’t just
use any knife. The serrated edge of a bread knife will enable you to saw through it,
whereas a flat knife would just squash the bread.
◦ Measuring jug – measure out your liquid hassle free
◦ Measuring spoons and cups – Whilst most of Europe cook by weight rather than by
quantity (cups) like in the US, it’s still good to get measuring cups as well as measuring
spoons. This will enable you to rustle up some stateside meals without having to go
through the faff of converting the recipe’s ingredients.
Rolling pin – if you’re planning on making anything with pastry this is a must to evenly
flatten out your dough
Frying pan/skillet – an essential piece of kitchenware. You can use this to shallow fry a
variety of ingredients
Tongs – these are great for lifting things out of water, or turning thick meat over in a frying
pan/skillet, such as salmon fillets. Using tongs means you reduce the risk of damaging the
meat as you might do by trying to slide a spatula underneath it. The best ones to buy
are ones with silicone ends which are heat resistant and won’t damage your pans. They
can also double as tongs to serve salad with
Spatula – this is great for removing food from frying pans/skillets. The slots in the spatula
will allow excess grease and fat to fall away whilst removing.
Ladle – great for serving up soups, but also for more fluid food such as dahl
Pizza cutter – even if you don’t admit to eating much pizza, these are quite good to
have. They can also be used to divide up flatbread
Masher – especially good for potatoes, but great for pulping other food such as
avocado. Whilst a fork can be used to do this, a masher is far quicker and effective.
However, they can be tricky to clean by hand afterward.
Baking sheet – not just for cookies, but for anything that requires easy slide-off access to
remove once cooked. This can also be used underneath an ovenproof dish to make it
easier to remove and catch any overflowing food that occurs during the cooking
process
Colander/pasta strainer – use this to wash vegetables and other large objects before
preparing. You can also use these to drain boiled produce and pasta once cooked
Mixing bowl – there are times when you’ll need to combine several ingredients together.
A good mixing bowl should be large enough to handle a large quantity of ingredients
and also allow enough space for the mixing process
Chopping/cutting board(s) – it’s no good having the best knives in the world if you’ve not
got anything to prepare your food on. Whether you choose plastic or good ol’ fashioned
wood is up to you. Ideally, you’ll have several boards for different type of food (raw
meat, washed vegetables, fish, dairy). This can reduce the risk of cross-contamination in
the kitchen which could result in food poisoning.
Vegetable peeler – this will allow you to remove the skin and peel from most vegetables
with ease
5 EQUIPMENTS