Kitchenware

Last updated • 1 min readFrom Wikipedia, The Free Encyclopedia

For a record label, see Kitchenware Records
Various kitchen utensils on a kitchen hook strip. From left:
- Pastry blender and potato masher
- Spatula and (hidden) serving fork
- Skimmer and chef's knife (small cleaver)
- Whisk and slotted spoon
- Spaghetti ladle
- Sieve and measuring spoon set
- Bottlebrush and ladle Kitchen utensils-01.jpg
Various kitchen utensils on a kitchen hook strip. From left:
Pastry blender and potato masher
Spatula and (hidden) serving fork
Skimmer and chef's knife (small cleaver)
Whisk and slotted spoon
– Spaghetti ladle
Sieve and measuring spoon set
Bottlebrush and ladle

Kitchenware refers to the tools, utensils, appliances, dishes, and cookware used in food preparation and the serving of food. [1] [2] Kitchenware can also be used to hold or store food before or after preparation. [3] [4]

Contents

Types

Peelers a fixed blade, Australian and Y peeler Peeler 01 Pengo.jpg
Peelers a fixed blade, Australian and Y peeler
Copper saucepans, Vaux-le-Vicomte castle Casseroles cuivre Vaux.jpg
Copper saucepans, Vaux-le-Vicomte castle

Kitchenware encompasses a wide range of tools. Some of the most common items of kitchenware are:

See also

Related Research Articles

<span class="mw-page-title-main">Baking</span> Food producing method

Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread, but many other types of foods can be baked. Heat is gradually transferred "from the surface of cakes, cookies, and pieces of bread to their center, typically conducted at elevated temperatures surpassing 300°F. Dry heat cooking imparts a distinctive richness to foods through the processes of caramelization and surface browning. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center. Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.

<span class="mw-page-title-main">Cookware and bakeware</span> Food preparation containers

Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware.

<span class="mw-page-title-main">Dutch oven</span> Cooking pot with thick walls and a lid

A Dutch oven, Dutch pot, or casserole dish (international) is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens are usually made of seasoned cast iron; however, some Dutch ovens are instead made of cast aluminum, or ceramic. Some metal varieties are enameled rather than being seasoned, and these are sometimes called French ovens. The international name casserole dish is from the French casserole which means "cooking pot". They are similar to both the Japanese tetsunabe and the sač, a traditional Balkan cast-iron oven, and are related to the South African potjie, the Australian Bedourie oven and Spanish cazuela.

<span class="mw-page-title-main">Baked potato</span> Potato dish

A baked potato, known in some parts of the United Kingdom as a jacket potato, is a preparation of potato originating from South America, specifically Peru. It may be served with fillings, toppings or condiments such as butter, cheese, sour cream, gravy, baked beans, and tuna, among others.

<span class="mw-page-title-main">Casserole</span> Variety of cooking pot and general category of foods cooked inside it

A casserole is a kind of large, deep pan or bowl used for cooking a variety of dishes in the oven; it is also a category of foods cooked in such a vessel. To distinguish the two uses, the pan can be called a "casserole dish" or "casserole pan", whereas the food is simply "a casserole". The same pan is often used both for cooking and for serving.

<span class="mw-page-title-main">Tableware</span> Items used for setting a table and serving food

Tableware items are the dishware and utensils used for setting a table, serving food, and dining. The term includes cutlery, glassware, serving dishes, serving utensils, and other items used for practical as well as decorative purposes. The quality, nature, variety and number of objects varies according to culture, religion, number of diners, cuisine and occasion. For example, Middle Eastern, Indian or Polynesian food culture and cuisine sometimes limits tableware to serving dishes, using bread or leaves as individual plates, and not infrequently without use of cutlery. Special occasions are usually reflected in higher quality tableware.

<span class="mw-page-title-main">Boxty</span> Traditional Irish potato pancake

Boxty is a traditional Irish potato pancake. The dish is mostly associated with the north midlands, north Connacht and southern Ulster, in particular the counties of Leitrim, Mayo, Sligo, Fermanagh, Longford, and Cavan. There are many recipes but all contain finely grated, raw potatoes and all are served fried.

<span class="mw-page-title-main">Tava</span> Disc-shaped frying pan originating from the Indian subcontinent

A tava(h) / tawa(h) (mainly on the Indian subcontinent), saj (in Arabic), sac (in Turkish), and other variations and combinations thereof, is a metal-made cooking utensil. The tawa is round and can be flat, but more commonly has a curved profile, and while the concave side can be used as a wok or frying pan, the convex side is used for cooking flatbreads and pancakes.

<span class="mw-page-title-main">Ricing (cooking)</span> Forcing food through a plate with small holes to smooth it out

Ricing is a cooking term meaning to pass food through a food mill or "ricer", which comes in several forms. In the most basic, food is pushed or pressured through a metal or plastic plate with many small holes, producing a smoother result than mashing, but coarser than pureeing or passing through a sieve or tamis. The size of the product produced by ricing is about the same as grains of rice.

<span class="mw-page-title-main">Cast-iron cookware</span> Cookware valued for heat retention properties

Heavy-duty cookware made of cast iron is valued for its heat retention, durability, ability to maintain high temperatures for longer time duration, and non-stick cooking when properly seasoned. Seasoning is also used to protect bare cast iron from rust. Types of cast-iron cookware include frying pans, dutch ovens, griddles, waffle irons, flattop grills, panini presses, crepe makers, deep fryers, tetsubin, woks, potjies, and karahi.

<span class="mw-page-title-main">Gratin</span> Cooking technique of creating a browned crust

Gratin is a culinary technique in which a dish is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. The term may be applied to any dish made using this method. Gratin is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is often served in its baking dish.

<span class="mw-page-title-main">Tatar cuisine</span> Cuisine of the Tatar people

Tatar cuisine is primarily the cuisine of the Volga Tatars, who live in Tatarstan, Russia, and surrounding areas.

<span class="mw-page-title-main">Gastronorm</span>

Gastronorm (GN), sometimes spelled Gastro-Norm, is a European standard for kitchenware tray and container sizes that is commonly seen worldwide in the catering and professional food industry, as well as in certain parts of the high-end consumer market. Gastronorm is generally used worldwide except in most of the United States and Canada, which have their own domestic systems. The gastronorm standard was first introduced in Switzerland in 1964 and became an official European standard in 1993 with the EN 631 standard.

<span class="mw-page-title-main">Sheet pan</span> Metal pan placed in an oven and used for baking pastries

A sheet pan, also referred to as baking tray, baking sheet, or baking pan, is a flat, rectangular metal pan placed in an oven and used for baking pastries such as bread rolls, cookies, sheet cakes, Swiss rolls, and pizzas.

<span class="mw-page-title-main">Kitchen utensil</span> Tool used for food preparation

A kitchen utensil is a small hand-held tool used for food preparation. Common kitchen tasks include cutting food items to size, heating food on an open fire or on a stove, baking, grinding, mixing, blending, and measuring; different utensils are made for each task. A general purpose utensil such as a chef's knife may be used for a variety of foods; other kitchen utensils are highly specialized and may be used only in connection with preparation of a particular type of food, such as an egg separator or an apple corer. Some specialized utensils are used when an operation is to be repeated many times, or when the cook has limited dexterity or mobility. The number of utensils in a household kitchen varies with time and the style of cooking.

<span class="mw-page-title-main">Frying pan</span> Flat bottomed pan for cooking food on a stove

A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 20 to 30 cm in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle. A pan of similar dimensions, but with less flared, more vertical sides and often with a lid, is called a sauté pan. While a sauté pan can be used as a frying pan, it is designed for lower-heat cooking.

References

  1. Lantz, L.K. (1970). Old American kitchenware 1725-1925 . T. Nelson. Retrieved October 12, 2017.
  2. Day, J. (2013). Line Color Form: The Language of Art and Design. Allworth Press. p. 102. ISBN   978-1-62153-280-4. Archived from the original on July 20, 2023. Retrieved October 12, 2017.
  3. "Kitchenware - definition of kitchenware by The Free Dictionary". Thefreedictionary.com. Archived from the original on 2004-06-01. Retrieved 2017-10-12.
  4. "Essential Kitchen Tools Checklist". Real Simple. Archived from the original on 2014-09-24. Retrieved 2017-03-01.