Tools, Equipment and Utensils
Tools, Equipment and Utensils tests identification, correct use, measurement accuracy, care and safe adaptation. You should know which tool suits a task and how to keep it working.
Core rules
- Measuring: dry ingredients in dry measuring cups, spooned in and levelled with a straight edge; liquids in a transparent jug read at eye level; use a scale and tare the container.
- Knives: chef's knife for chopping, paring knife for small work, serrated knife for bread. A sharp knife is safer because it needs less pressure.
- Cookware: stainless steel is durable, aluminium conducts heat well, non-stick needs low heat and non-metal tools. Use lids to save fuel and time.
- Care: wash, dry fully, store safely; wooden boards need drying and occasional oiling; never soak a wooden board.
- Safety: check cords and plugs, use stable surfaces, keep handles inwards, use guards.
- Adaptations: rocker knife, cutting board with spikes, suction-based bowls, large-handled tools, talking timer or scale, high-contrast labels.
Worked example
A recipe needs 1 cup flour. Reasoning: scooping compacts flour and gives more than a cup. Spoon flour into the dry cup, level with a knife, and do not shake or tap. This gives a repeatable measure.
Traps
Measuring liquid in a dry cup; measuring hot oil in a plastic cup; cutting on glass or steel; soaking wooden tools; using metal on non-stick; guessing with a serving spoon.