Kitchen Utensil Worksheet

Pots and Pans

1-3. Saut pan- These pans could also be called fry pans or skillets. They come in
varying sizes to cater to the chefs needs. These pans are used to saut onions or
cook ground beef and many other uses.
4-5. Stockpot- These pans are used to boil water for noodles or cook soups.
6. Double boiler insert- This pan is always used in conjunction with another pan that
sits underneath the double boiler. The pan underneath would hold boiling water and
the double boiler has a sensitive item such as chocolate to melt. This pan is used
because chocolate burns easily.
7-8. Sauce pans- these are versatile pans that can be used for sauces or soups in
smaller quantities. They come in various sizes to suit the chefs needs.
9. Flat bottom wok- This pan is used mainly to cook Asian cuisine. The flat bottom
helps the pan sit still on the stovetop but the traditional wok has a round bottom.
The beauty of a wok is that you can pull foods up its sides as they are finished
cooking where the temperature is less.
10. Griddle- This pan is used for any time of frying done without much oil such as
pancakes and grilled cheese.
11. Deep skillet- This pan is a combination between a saucepan and a skillet. It has
a broader base than a saucepan but it deeper than a skillet. These pans are useful
for making your own sauce where you would saut many of the ingredients before
adding the liquids. This pan allows you to just use one pan instead of two.
12-13. Iron casserole with lid or dutch oven- this pan is a specialty pan. It allows
you to cook your ingredients on the stove top and then slide the pan in the oven and
continue the baking process there. This pan allows you to just use one pan instead
of two. These pans are often made of cast iron. Cast Iron is a great conductor of
heat and a well seasoned one is virtually non-stick. An unglazed cast iron must be
treated with care using non-abrasive soap and dried and greased before storing or
the pan will rust. A glazed pan (as seen in photo 12) requires much less work as the
pan is less likely to rust.

Bakeware
Bakeware is often labeled according to its purpose or its size.

2
4

Muffin pans- these are regular sized, but they also come in mini and
jumbo.
2 Round cake pans- these are typically 8 or 9 inches. In a recipe it would
be called an 8 in. round cake pan. The sizes can range from extremely
large (used for wedding cakes) and very small (individual cakes or
fancy toppers).
3 9x13 pan- This pan is named for its dimensions. It can also come in
11x7 or 8x8 or 9x9 square pans. These can be used for casseroles,
cakes and many more baked goods.
4 Cookie sheet- The cookie sheet can be used for cookies, breads,
biscuits, scones, jelly roll cakes, pizza and many more. The cookie
sheet is rarely given by its dimensions. The most important feature in
any cookie sheet is that it fit in your oven. This pan could be round but
that is almost universally used for pizza type dishes.

Measuring cups and spoons

B
C
1

Liquid measuring cup- This cup you would use for liquids such as
water, milk, oil etc
2 Dry measuring cups- These are used for dry things like flour, sugar and
could even be used for things such as peanut butter that are neither
liquid nor solid.
a 1 cup
b cup
c 1/3 cup
d cup
3 Measuring spoons- These are used to measure both liquid and dry
items. These are primarily used for items used in small amounts like
seasonings or leavenings.
a 1 Tablespoon- This can also be abbreviated to Tbs, Tbps, or T
b Tablespoon
c 1 teaspoon- this can also be abbreviated to tsp, or t
d teaspoon

Applian

ce Worksheet
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Stand Mixer
Food Processor
Crock pot
Ice cream freezer
Waffle iron
Juicer
Hand blender
a Whisk
attachment
b Grinder
attachment
8 Coffee grinder
9 Blender
10 Pressure Cooker