The Method of Dry Heat Cooking, Food Dishes and Equipment used

To Cook

Cooking Skill

Name: Atiqah Bt Dalik

Matric No: 1223400
Trainer: Anuar Bin Che Omar
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Table of Content
No.
1.
2.
3.

Content
Introduction
Types of Dry Heat Cooking
Cooking Tools and Equipments

Page
3
3-18
19-26

1.0 Introduction
Dry heat cooking is what the name implies. No moisture, steam, broth, water, wine or any other
liquid is needed. Dry heat cooking methods include grilling, pan-frying and broiling and baking
in an oven. It even includes deep-fat frying. It requires very high heat to brown, crust or char
meat particularly cuts of steak and roast. Dry heat refers to a quick process of cooking steaks. It
also applies to the slow roasting of roasts. Steaks are merely slices of roast.
In summary, dry heat cooking usually involves very high heat at temperatures at above 300
degrees Fahrenheit to achieve short cooking time. With some tougher cuts of meat such as
Brisket, low direct dry heat over several hours is necessary to achieve tenderness.
2.0 Types of dry heat cooking
2.1 Broiling
Cooking by exposing food to direct radiant heat, either on a grill over live coals or below
a gas burner or electric coil. Broiling differs from roasting and baking in that the food is
turned during the process so as to cook one side at a time. Temperatures are higher for
broiling than for roasting; the broil indicator of a household range is typically set around
550 F (288 C), whereas larger commercial appliances broil between 700 and 1,000 F
(371 and 538 C). Broiling is similar to grilling but uses a heat source above the food
rather than below. Broiling is usually used mainly for tender meats, poultry, fish, and a
few types of vegetables.

2.1.1 Food dish

Broiled lamb chop

Ingredients:
2 pounds rack of lamb cut into chops, 3 chops per person
Salt and pepper
1 1/2 cups balsamic vinegar
`

3 tablespoons brown sugar

3 sprigs fresh rosemary, finely chopped

2 cloves garlic, crushed and cracked away from the peels

Directions:
i)
ii)

Preheat broiler. Arrange chops on broiler pan.

In a small pot, combine vinegar, sugar, rosemary, and garlic. Bring to a boil and
reduce heat to low. Simmer 10 minutes to thicken sauce. Remove garlic.

iii)

Broil chops 5 minutes on each side for medium rare. Season chops with salt and
pepper

iv)

Transfer chops to warm serving platter and drizzle with balsamic rosemary

reduction.

Recipe courtesy Rachael Ray

2.2 Grilling
Broiling is very similar to grilling, but uses oven heat from above (instead of below).
Broiled food cooks quickly and evenly because it is exposed to very high heat for a short
amount of time. To broil, place your food on the top rack of your oven and set it to broil.
You can also broil foods in a toaster oven. Just watch your food carefully as it will heat
up quickly. Like grilling, broiling is an excellent technique for different cuts of meat like
the loin or chops of beef, lamb or pork.

2.2.1 Food Dish

Grilled salmon steak
Ingredients:
4 salmon steaks 1-inch thick
1 teaspoon whole cumin seed
1 teaspoon whole coriander seed
1/2 teaspoon whole fennel seed
1 teaspoon dry green peppercorns
Sea salt or salt
Canola or olive oil to coat steaks

Directions:
i)

Prepare grill by lighting 4 quarts of charcoal (1 starter chimney's worth), or

ii)

turning gas grill to medium-high.

Examine steaks for pin bones by rubbing fingers over surface of meat. If found,

iii)

remove with bone tweezers or pliers reserved for culinary uses.

Using a sharp paring or boning knife, trim bones from the cavity side of the steak.
Trim the stomach flaps so that 1 side is missing about 2 inches of skin and the
other, 1 inch of meat. Roll the skinless section up into the hollow of the cavity,
then wrap the other around the outside to form a round resembling a filet mignon.
Tie in place with 2 passes of butcher's twine. (Do not tie it too tight or fish will

iv)

pop out during cooking.)

Combine cumin, coriander, fennel and peppercorns on a double thick piece of
aluminum foil and toast over grill, shaking gently until seeds become fragrant.
Crush seeds in mortar and pestle or pour into spare pepper grinder. Coat steaks

lightly with oil, season with salt, then liberally grind toasted seeds on both sides
v)

of steaks.
Quickly wipe hot grill grate with a rag or towel dipped in a little Canola oil, then
grill fish to medium rare, about 3 minutes per side. (Fish should be well colored

vi)

on the outside and barely translucent at the center.

Serve steaks alongside simple salad dressed with "Veni, Vedi, Vinaigrette."

Recipe courtesy Alton Brown

2.3 Roasting
Roasting is usually done in the oven, which allows the dry heat to circulate and evenly
cook the food. Roasting is different than baking because it usually requires a high
temperature at the start of cooking so that you get a crisp, brown surface. After a brown
surface is formed, lower the temperature until the food cooked reaches a safe internal
temperature that you measure with a food thermometer. Roasting is often used for roast
beef like prime rib, whole or cut up chicken pieces like this roasted barbeque chicken and
vegetables like these quinoa stuffed peppers.
2.3.1 Food dish
Roasted Chicken
Ingredients
1 (5 to 6 pound) roasting chicken
Salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
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1 large yellow onion, thickly sliced

4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil
Directions:
i)
ii)

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess
fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the
inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of
lemon, and all the garlic. Brush the outside of the chicken with the butter and
sprinkle again with salt and pepper. Tie the legs together with kitchen string and
tuck the wing tips under the body of the chicken. Place the onions, carrots, and
fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil.

iii)

Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut
between a leg and thigh. Remove the chicken and vegetables to a platter and
cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter
and serve it with the vegetables.

Copyright 1999, the Barefoot Contessa Cookbook, All Rights Reserved

2.4 Baking
Baking uses the oven just like broiling, except food is surrounded with heat. Air moves
around inside the oven, which bakes the food.

Baking is the slowest cooking method

with dry heat. If you have a convection oven you may notice food bakes faster. This is
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because there are more fans to circulate the warm air inside the oven. Baking works well
for meat dishes, like this sweet and sour pork with almonds, or this healthy version of
meatloaf. Fish also bakes well topped with fresh vegetables and herbs like this
Mediterranean baked fish.
2.4.1 Food Dish
Baked potato wedges
Ingredients
4 large baking potatoes, unpeeled
4 tablespoons good olive oil
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 teaspoon minced fresh garlic
1 teaspoon minced fresh rosemary leaves
Directions
i)
ii)

Preheat the oven to 400 degrees F.

Scrub the potatoes, cut them in half lengthwise, and then cut each half in thirds
lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a
sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands,
toss all the ingredients together, making sure the potatoes are covered with oil.

iii)

Spread the potatoes in a single layer with 1 cut-side down.

Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20
minutes. Bake until they are lightly browned, crisp outside, and tender inside.
Sprinkle with salt and serve.

Copyright 2002 Barefoot Contessa Family Style, All Rights Reserved

2.5 Griddling
This is the faster cooking method from radiant heat. Griddling is done on a solid surface
called griddle, with or without small amounts if fat to prevent sticking.
2.5.1 Food Dish
Chapatis
Ingredients
2 cups whole wheat flour, plus more for rolling
Big pinch fine sea salt
1 cup water
1/4 cup olive oil, vegetable oil, melted butter, or ghee

Directions:
i)

Pour the flour and salt into a large bowl. Slowly pour water into the flour, moving
your other hand through the flour in circular motions, until it starts to come
together. Then, either in the bowl or on your counter (which you might want to
lightly flour to prevent sticking), knead the dough for about 10 minutes. The

ii)

dough should be soft and pliant.

Return the ball of dough to the bowl and rub the surface of the dough with a little
oil to keep it from drying out. Cover with plastic wrap or a damp cloth and allow

iii)

to rest about 30 minutes.

When you're ready to make chapatis, assemble your tools: a small, flat bowl of
whole wheat flour, a small bowl of olive oil or melted butter with a small spoon in

iv)

it, and a paper towel-lined plate or container for the finished breads.
Heat a flat griddle or cast iron skillet over medium-high heat. Meanwhile, on a
lightly-floured surface, work the ball of dough into a long log. Cut into 12 equal
pieces by cutting it in half, and then half again. Cut each of the quarters into 3
equal pieces. Return to the bowl and cover with a damp towel to prevent them
from drying out.
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v)

To roll the chapatis: Roll a piece of dough between your palms to form a ball, and
then flatten with your palm. Dunk this puck in the bowl of flour, and then roll
until it's a 4-inch circle. Spoon about 1/4 teaspoon of oil in the center of the circle,
and spread it out almost to the perimeter of the circle using the back of the spoon.
Fold the circle in half, then in half again, so it forms a triangle. Seal the edges,

vi)

and dunk in flour again if it's sticky.

Start rolling, turning the triangle a quarter turn after each roll, until it's about 6inches wide, with an even thickness. After some practice you'll be able to roll the
chapati and rotate it without picking it up; I do this by weighing down a little on

vii)

my right hand and pushing the chapati around that way.

Test the griddle by sprinkling a little flour on it; if it turns brown immediately, it's
ready. Flapping the chapati between your hands to remove any excess flour, slap

viii)

the chapati onto the griddle. It should start darkening almost immediately.
When small bubbles start to form, spread a little oil over the surface of the
chapati, then flip. It should start to puff up. Spoon a little oil over this side too,
and when it's puffed up a little more, flip. Press down on the edges of the chapati
with your spatula or (if you're brave!) with a dry rag. This will seal the edges and
encourage the entire chapati to puff up. If you spot any holes, press down on those
too so the air doesn't escape. Allowing the air to stay inside the whole chapati
makes it flaky and light. But don't fret if your first few don't puff up; it takes

ix)

practice! It will still taste delicious.

Remove to your container. Repeat with the remaining dough, and serve the
chapatis hot.

Recipe courtesy Aarti Sequeira

2.6 Pan broiling

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Pan Broil is a cooking technique used for thin steaks, thin chops and fish fillets. It is a dry
cooking method done in a frying pan on top of the stove with no added fat or liquid. It
sears the surface of the meat, sort of like proper broiling would. Not only do you not add
any fat to the cooking pan, you also remove any fat as it accumulates. A turkey baster is
great way for getting the fat out quickly: just tilt the pan and siphon it up, or just pour it
off. You need a non-stick pan to do Pan Broil in, or a well-seasoned cast iron pan. Pans
with ridges in them are ideal for Pan Broiling
2.6.1 Food Dish
Broiled salmon
Ingredients
2 teaspoons extra-virgin olive oil
4 (6-ounce) salmon fillets, skin on
Salt and pepper
Dill fronds, for garnish
Lemon slices, for garnish
Directions:
i)
ii)
iii)
iv)

Heat a large non-stick pan over high with olive oil.

Liberally season salmon with salt and pepper.
Place skin side down in pan and reduce heat to medium-low. Do not move fillets.
Allow to cook about 7 minutes or until well browned and cooked about three

v)

quarters of the way through.

Turn fillets and cook about 3 minutes more, or until still just barely pink in the

vi)

center.
Serve immediately, with the skin side up.

Recipe courtesy Robert Bleifer

2.7 Saut

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To saut something is to sear or brown it quickly in a wide, shallow pan on the stove top
at medium to high heat. The act of doing this is known as "sauting." You cook the food
for a brief amount of time, compared to regular frying. You shake the pan so that it jumps
around ("sauter" in French means "to jump.") Toss the pan, so that the ingredients go up
in the air a bit, or just stir them. But, allow the food to cook a bit before moving it around
-- don't constantly move it, this is not a popcorn machine. The food needs time to sear on
the side that's on the heat. A small amount of fat, usually butter or oil, but it can be goose
or duck fat, is usually used, but a very small amount, so sauting is usually considered a
"dry heat method." Any fat, whether oil or butter, needs to be hot before food added. A
little oil added to butter will help prevent the butter browning and burning. Technically,
though, there doesn't have to be a fat present. Sauting can also be done in wine, broth or
water. These as well need to be hot first to sear the food, or the food will stick. The
Japanese have developed machines for sauting that simulate wrist action causing the
food in the pan to jump.
2.7.1 Food Dish
Green beans and Portobello mushroom saut
Ingredients
1 1/4 pounds green beans, trimmed and cut in half
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 onion, chopped
2 portobello mushroom caps, halved and thinly sliced
1/2 cup dry sherry
Directions
i)
ii)

Simmer green beans in salted boiling water 5 minutes.

Drain green beans and return skillet to moderate heat
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iii)

Add oil and butter to the pan. Add onions and saut 2 to 3 minutes. Add

iv)

mushrooms and season with salt and pepper.

Saut mushrooms 3 to 5 minutes with onions, add green beans back to the pan.

v)

Heat green beans through and add sherry.

Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.

Recipe courtesy Rachael Ray

2.8 Pan frying
This method entails cooking food in an uncovered pan in a moderate amount of fat. Its
similar to sauting but requires more fat and often lower temperatures. Pan-fried foods
embody appealing qualitiescrisp coatings, browned surfaces, and tender interiors.
Think of the satisfying texture and taste of breaded chicken cutlets or browned potato
latkes. This technique involves less oil than deep-frying, so its less messy and more
spatter-proof. Its easy to master once you learn a few tips.
Use a skillet or saut panwide, with sloped or straight sides. Choose a heavy-bottomed
pan for evenly distributed heat with no hot spots. We prefer nonstick skillets to help
ensure the coatings stay on the food, not stuck in the pan. These pans also allow you to
use less oil than traditional pan-fried recipes. Many pan-fried dishes benefit from a
coating of flour, breadcrumbs, cracker meal, or cornmeal. These coatings help both to
create the desired crisp crust and insulate the food to prevent it from overcooking. Place
each of the coating ingredients in a separate shallow dish, such as a pie plate, so theres
enough room for the food to lie flat.
Most of our breaded recipes use a three-step approach: The food is first dusted in flour to
help all the other coatings cling, then dipped into an egg wash to help the main coating
adhere, and finally dredged in the main/heavier coating of panko or breadcrumbs, for
example. Youll find it helpful to designate one hand as the dry hand (for handling the
food as it goes into the dry ingredients) and the other as the wet hand (for dipping food
into the egg wash). If you use the same hand or both hands for every step, youll end up

13

with a mess of flour-egg-breadcrumbs stuck to your skin. Dont let the food sit too long
after its breaded or it may become gummy.
Fish fillets; thin, tender cuts such as pork chops or boneless, skinless chicken breast
halves; and sturdy vegetables such as potatoes, green tomato slices, and onions are good
choices. Juicy foods such as ripe tomatoes will be rendered mushy, and tougher cuts like
brisket or pork shoulder wont cook long enough to become tender.
As you prepare these recipes, youll notice we call for more breading ingredients than
will actually stick to the food. (Youll discard whatever is left over.) Having more than
you need makes it easier to coat the food. Plus, its hardand messyto add additional
breadcrumbs or flour once youve started the process.
Although it has become our standard recipe style to call for flour as exact weight
measurements, these recipes are an exception. For a cake recipe, using a little more or
less flour than specified can mean a dry, tough result or a cake that doesnt rise. For
breading, though, the exact amount matters less.
The three most important elements to remember about pan-frying:
1. Do not overcrowd the pan.
2 Cook the food shortly after applying the coatings.
3 Turn the food only once as it cooks.
2.8.1 Food Dish
Pan fried chicken
Ingredients:
1 whole chicken (about 4 pounds), cut into 8 pieces
Salt and freshly ground pepper
1 teaspoon garlic powder
Soybean or canola oil, for frying

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2 cups whole milk

3 large eggs
2 cups all-purpose flour
Directions:
i)

In a bowl or resealable plastic bag, season the chicken with 1 tablespoon salt, 1/2
teaspoon pepper and the garlic powder. Cover or seal and refrigerate overnight or

ii)

up to 24 hours.
Pour 1/2 to 1 inch of oil into a deep 12-inch cast-iron skillet and heat until a pinch
of flour sizzles upon contact (about 360 degrees F). Set a wire rack on top of a
rimmed baking sheet and set aside. In a bowl, whisk together the milk and eggs.
Place the flour in a separate bowl. Dip the chicken in the egg wash, drain off the

iii)

excess, and then dredge in the flour, shaking off the excess.
Working in batches, place the chicken skin-side down in the skillet and fry for 3

iv)

minutes without moving.

Continue to fry, turning the chicken every 1 to 2 minutes to ensure even browning
and cooking, until the chicken is cooked through, 11 to 15 minutes. Drain on the
rack and serve hot, warm or at room temperature.

Recipe from Fried & True by Lee Brian Schrager with Adeena Sussman. Copyright (c)
2014 by Lee Brian Schrager. By Arrangement with Clarkson Potter/Publishers, a division
of Random House, LLC for Food Network Magazine.
2.9 Deep frying
To Deep-Fry is to cook foods in a large quantity of hot oil or melted fat. There needs to
be enough fat so that the food can "swim" around in it. It is like boiling in a way, except
instead of using a large quantity of water, you are using a large quantity of fat. Some refer
to regular frying as "shallow frying" to contrast it with "Deep-Frying." Food that is deepfried should end up soft inside, and crisp and golden-brown outside. Most health police
now get the shudders even thinking about Deep-Frying -- they say the heat turns benign
fatty acids into nasty trans fatty acids and advice against it "under any circumstances."

15

Still, most people love deep-fried food, even if they've sworn off it and are spending the
rest of their lives just wanting one better French fry.
Oil/fat is a very efficient carrier of heat from the source of the heat to the food, better than
water or air. Many people debate whether oil can boil or not -- or whether the bubbles
you see are just air escaping from the food being cooked. Both sides of the debate are
correct. The air bubbles that you see are indeed air -- steam to be precise -- escaping from
the food. Oil can boil, though, if you get it hot enough. But the boiling point for many
oils happens to be past its smoke point, and past its flash fire point. For instance, the
smoke point for soybean oil is 495 F (257 C.) Its boiling point, roughly, is 572 F (300 C.)
So you'd never actually want to see oil boil in your kitchen. In England, a pot that goes
on the stove top that you use to Deep Fry in referred to as the "chip pan". To Deep-Fry,
the fat being used must get quite hot. The minimum temperature is usually around 350 F
(180 C), though that's a bit low for good chips. The key to good Deep-Frying is often to
fry up small batches at once, so as not to lower the temperature of the oil. If the
temperature lowers, the cooking time will take longer, and the food will absorb more oil
and get greasy.

Electric fryers (aka thermostatic fryers) can be more efficient than stove-top deep frying,
because they heat the oil back up faster after one cooking batch is done, so that you can
start the next batch sooner. They have an indicator light telling you when the oil has
reached the desired temperature, though the thermostats in them are not always accurate.
Electric fryers have lids to keep the splattering contained within the pot. Most now have
lids that also have a filter built in, to filter the oil smell and keep it in the fryer. It can be
time consuming to clean out an electric deep-fryer after use, so some electric ones now
have pan inserts that you can lift right out and put in the dishwasher (for the question of
whether to rinse the insert first, see the entry on dishwashers.) When the heating element
goes in electric deep-fryers, it's often cheaper to buy a new fryer than to replace the
element.

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2.9.2 Food Dish

Fish and chip
Vegetable oil, for deep frying
3 large russet potatoes
2 cups rice flour
1 tablespoon baking powder
3 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 (12-ounce) can soda water
1 large egg, lightly beaten
2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle
1/2 cup rice flour, for dredging
Malt vinegar, for serving
Directions
i)

Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep

ii)

heavy skillet.
Peel the potatoes and cut them into chips (that is, fries) about the size of your
index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips
for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove

iii)

the chips to a paper towel-lined platter to drain.

Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine
the flour, baking powder, salt and pepper. Combine soda water and egg and pour
into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate.
Dredge the fish pieces in the rice flour and then dip them into the batter, letting

iv)

the excess drip off.

Put the chips in the bottom of the fryer basket and carefully submerge in the hot
oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry
17

the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket
and drain the fish and chips on paper towels; season lightly with salt. Serve
wrapped in a newspaper cone with malt vinegar and/or tartar sauce.

Recipe courtesy Tyler Florence

3.0 Cooking Tools and Equipment
3.1 Pots and Pans
Why can pans vary so much in weight, appearance and price? A large factor is material.
The primary materials used to make cooking pans are aluminum, cast iron, copper and
stainless steel. Most of these pans will be available in all of these materials.
3.1.1 Casserole pan
What it is:
A large, somewhat deep dish that is used as cooking vessel and vehicle for serving. It can
be used for oven baking but can also be used on the stovetop. Casserole pans may be
square, rectangle or rounded, but will typically have straight or only slightly tapered
sides.
Uses:
Though for many of us, casserole means comfort foods, such as a mlange of green
beans with cream of mushroom soup and fried onions on top, or macaroni and cheese, the
casserole dish need not be for just one-dish dinners. Meats also cook well in casserole
pans, braising-style.
3.1.2 Braising Pan
What it is:
This is somewhat similar to a casserole pan, but frequently with a rounded, bowl-like
bottom.
Uses:
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As the name might imply, this type of pan is perfectly suited for braising. Braising
requires less liquid than, say, stewing, so the shallower sides allow meats and vegetables
to cook with the steam from the liquid rather than through being completely submerged
and simmered in liquids.
3.1.3 Dutch oven
What it is:
You may be thinking that a Dutch oven resembles a casserole pan, but if you were to lift
both of them, youd feel the difference immediately. The Dutch oven is a hefty, thick
walled pan thats typically made of cast iron. It has straight or slightly tapered sides.
Uses:
This is an extremely versatile pan that can be used on the stovetop or put in the oven. It
can be used for many types of cooking, from stovetop cooking to baking in the oven to
even deep frying
3.1.4 Grill or griddle pan
What it is:
A large, wide surfaced pan with very shallow (and sometimes no) sides, which is heated
for griddling or grilling. A griddle pan can have a flat bottom or a ridged bottom; a grill
pan will typically have a ridged bottom, to mimic the look and function of an outdoor
grill. Either type can have either side handles, or a more traditional pan handle.
Uses:
A griddle pan is perfect for pancakes; a grill pan can be used for meats, fish, vegetables
or anything youd put on a grill. You can even make waffles on a grill pan.
3.1.5 Roasting pan
What it is:

19

A large, usually oval or rectangle shaped pan with straight sides. Sometimes, it will
include a rack that fits snugly inside of the pan, which can elevate the roast so that it is
suspended above the pan.
Uses:
This pans primary purpose is roasting meat in the oven. The rack allows the meat to sit
above the pan, so that the drippings can be caught in the pan and either used, for gravy
for instance, or discarded.

3.1.6 Saucepan
What it is:
A pan that can range from small to large, but is typically round and quite deep relative to
its width. Often, they come with a lid and have a long handle.
Uses:
This versatile pan has many uses, including heating liquids, melting butter and cooking
pasta. Chances are, if you have emptied a can of soup into a pan, this is the one youd
reach for. Oddly, it is not the best suited for making sauces, though.
3.1.7 Saucier
What it is:
A saucier is similar to a saucepan, but is characterized by its slightly shallower walls and
rounded, bowl-like shape.
Uses
Sauces are perfectly suited to this pan. The rounded sides make it easier to stir sauces
using a spoon or whisk and avoid scorching.
3.1.8 Wok
What it is:
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A bowl-shaped cooking vessel with high, tapered walls. It is a common cooking utensil in
China and many other Asian countries. A wok is often used in conjunction with a longhandled spatula or ladle.
Uses:
A wok can be employed for a number of different cooking techniques, including steaming
(often in with a bamboo steamer), stir frying and roasting. The use of the long-handled
utensils help cooks from burning their hands while cooking. One fantastic use for a wok
is making dumplings, an art which you can learn and perfect in Craftsy course Favorite
Asian Dumplings from Scratch.
3.1.9 Saut pan
What it is:
A large, shallow pan with a flat bottom and straight sides.
Uses:
This pans large surface area makes it ideal for reducing sauces or searing meat; the heat
can evenly be diffused to cover a lot of volume. The straight sides make it less likely that
youll accidentally slosh or spatter liquids, such as olive oil, over the sides.
Frying Pan
What it is:
Its easy to confuse a skillet with a saut pan. The main difference is the sides: a saut pan
has straight sides, and a skillet (also called a frying pan) will have slanted sides.
Uses:
The aforementioned slanted sides make this type of pan ideal for stir-frying, allowing a
spoon to slip in to stir the ingredients with ease. That easy reach makes a skillet ideal
for cooking omelets, since it is easy to reach a spatula under the eggs to flip the mixture.
Stock pot
What it is:
21

You probably recognize this type of pot. A wide top with a flat bottom and tall-ish sides
that rise straight, leaving the pot with a mouth that is the same size as the bottom. The
sides often have lids, and there is usually a close-fitting top.
Uses:
Traditionally, to make stock or broth; however, this versatile pot can be used for anything
from cooking pasta to popping corn.

3.2 Knives
Whether you're slicing an apple or boning a chicken, the right knife for the task at hand makes
life easier (and safer) in the kitchen.
i)

Chefs knife

A chefs knife has a blade between 6 and 14 inches long and 1 inches in width. They have
a curve that becomes more pronounced near the tip. Originally, this type of knife was
intended to slice large cuts of beef. However, its many functions, from cutting meat to dicing
vegetables, make it an extremely useful multi-purpose knife in many kitchens.

ii)

Serrated utility knife

This type of knife has a blade between 4 and 7 inches in length. It may look like a bread
knife, but its shorter and sharper. It cuts cleanly through delicate fruits and vegetables
without tearing them, and works well for small slicing jobs such as bagels or cutting
sandwich fixings. This knife can also be referred to as a tomato knife or sandwich knife.
iii)

Paring knife

The paring knife has a short blade, typically between 2 and 4 inches long, and an edge that
looks like a smaller, plainer version of a chefs knife. Its simple, straightforward and sharp
blade is ideal for intricate work such as peeling fruit or vegetables, deveining shrimp, or
creating delicate garnishes.

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iv)

Boning knife

Composed of a thin, somewhat flexible and curved blade measuring 5 to 7 inches long, the
boning knife is designed to get into small spaces to detach meat from bone. More firm blades
will be more effective for cuts of beef, whereas a more flexible blade will be better suited for
cuts of chicken. An extremely flexible version called a filet knife is preferred for delicate
fish.
v)

Bread knife

A bread knife looks like a longer, more exaggerated version of a serrated utility knife. Its
serrated grooves are specifically designed to cleanly slice through bread without crushing it.
Bread knives can have a classic knife handle, or may have an offset handle which keeps the
chefs knuckles from knocking the bread while slicing.

vi)

Carving knife

Measuring between 8 and 15 inches long, the carving knife resembles a thinner, stretched-out
chefs knife. Its length and very sharp edge allow precise, thin slicing of meat, especially
denser, larger items such as a roast.

vii)

Cleaver

The knife most likely to be seen in a horror movie is the cleaver, a large, usually rectangular
knife. It has a very heavy, thick blade which narrows to a sharp edge. It is primarily used for
splitting or cleaving meat and bone. While a cleaver is necessary for restaurants which
prepare their own meat, it is largely not considered an essential home kitchen tool.
viii)

Fluting knife

With a short, straight blade measuring 2 to 4 inches long, a fluting knife looks like a shorter,
slightly sharper-angled version of a paring knife, and is used for delicate peeling or creating
decorations.

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ix)

Mincing knife

A mincing knife looks like a miniature version of the blade in Edgar Allan Poes story The
Pit and the Pendulum. But its culinary intention bears no evil: its meant to finely mince
vegetables and herbs by moving it in a rocking motion.
x)

Peeling knife

Related to the paring knife is a curved blade known as a tourn knife, this short blade
curves downward, but is not as exaggerated as a hook. It can be used to remove skins and
blemishes from fruits or vegetables, and is used to make a specific cut called tourn,
especially with root vegetables.
xi)

Trimming knife

Resembling a miniature boning knife, the trimming knife is generally under 3 inches long
and is used for a variety of small tasks such as removing meat from bone in delicate or small
areas, or can be used to create garnishes such as radish roses.

3.3 Hand tools and small equipment

1) Ball Cutter, Melon Ball Scoop, or Parisienne Knife - Blade is a small, cup shaped half sphere.
Used for cutting fruits and vegetables into small balls.
2) Cooks Fork - Heavy, two-pronged fork with a long handle, some for lifting and turning meats
and other items. Must be strong enough to hold heavy loads.
3) Straight Spatula or Palette Knife - A long flexible blade with a rounded end. Used mostly for
spreading icing on cakes and for mixing and bowl scraping.
4) Sandwich Spreader - A short, stubby spatula. Used for spreading fillings and spreads on
sandwiches.
5) Offset Spatula - Broad blade, bent to keep hand off hot surfaces. Used for turning arid lifting
eggs, pancakes, and meats on griddles, grills, sheet pans, and so on. Also used as scraper to clean
bench or griddle.

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6) Rubber Spatula or Scraper - Broad, flexible rubber or plastic tips on long handle. Used to
scrape bowls and pans. Also used for folding in egg foams or whipped cream.
7) Pie Server - A wedge shaped offset spatula. Used for lifting pie wedges from pan.
8) Bench Scraper or Dough Knife - A broad, stiff piece of metal with a wooden handle on one
edge. Used to cut pieces of dough and to scrape workbenches.
9) Pastry Wheels or Wheel Knife - A round, rotating blade on a handle. Used for cutting rolled
out dough and. pastry and baked pizza.
10) Spoons: Solid, Slotted and Perforated - Large stainless steel spoons, holding about 3 ounces.
Used for stirring, mixing, and serving. Slotted and perforated spoons are used when liquid must
be drained from solids.
11) Skimmer - Perforated disc, slightly supped, on along handle. Used for skimming forth from
liquids and for removing soled pieces from soups, stocks and other liquid.
12) Tongs - spring type or scissors type tools used to pick up and handle foods.
13) Wire whip - Loops of stainless steel wire fastened to a handle. There are two kinds of whips:
a)

Heavy whips are straight, stiff, and have relatively few wires. Used for general mixing,

stirring, and beating, especially heavy liquids.

b)

Balloon whips or piano wire whips have mainly flexible wire. Used for whipping eggs,

cream, and hollandaise, and for mixing thinner liquid.

14) China Cap - Cone shaped strainer. Used for straining stock, soups, sauces and other liquids.
Pointed shaped allows the cook to drain liquids thorough a relatively small opening. Fine china
cap or chinois (shee-nwah) China cap with very fine mesh. Used when great clarity or
smoothness is required in a liquid.
15) Strainer Round - Bottomed, cup-shaped strainer made of screen-type mesh or of perforated
metal. Used for straining pasta, vegetables, and so on.
16) Sieve Screen - type mesh supported in a round metal frame. Used for sifting flour and other
dry ingredients.

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17) Colander - Large perforated bowl made of stainless steel or aluminum. Used to drain washed
or cooked vegetables, salad greens, pasta, and other foods.
18) Food Mill - A tool with a hand-turned blade that forces foods through a perforated disk.
Interchangeable disks have different coarseness or fineness. Used for pureeing foods.
19) Grater - a four-sided metal box with different sized grids. Used for shredding and grating
vegetables, cheese, citrus rinds, and other foods.
20) Zester - Small hand tool used for removing the colored part of citrus peels in thin strips.
21) Channel Knife - Small hand tool used mostly in decorative work.
22) Pastry Bag and Tubes Cone - Shaped cloth or plastic bag with open end that can be fitted
with metal tubes or tips of various shapes and sizes. Used for shaping and decorating with items
such as cake icing, whipped cream, duchesse potatoes, and soft dough.
23) Pastry Brush - Used to brush items with egg wash, glaze, etc.
24) Can Opener Heavy - duty food service type can openers are mounted on the edge of the
workbench. They must be carefully cleaned and sanitized every day to prevent contamination of
foods. Replace worn blades, which can leave metal shavings in food.

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