In any case,
however, the number of utensils and the size must be determined by the
quantity of food that is to be prepared.
NECESSARY EQUIPMENT
Baking dish with cover
Bread box
Bread knife
Bread pans
Can opener
Cake knife
Chopping bowl and knife or food chopper
Coffee mill
Coffee pot
Colander
Cookie cutter
Corer, Apple
Cutting board
Dishpan
Double boiler
Egg beater
Flour sifter
Forks
Frying pan, large
Frying pan, small
Garbage can
Grater
Kettle covers
Kettles, two or more
Knife sharpener
Knives
Lemon squeezer
Long-handled fork
Measuring cup
Meat board
Meat knife
Mixing bowls
Mixing spoons
Molding board
Muffin pan
Paring knife
Pepper shaker
Pie pans
Potato masher
Rinsing, or draining, pan
Roasting pan
Rolling pin
Salt box
Saucepans
Spatula
Tablespoons
Teakettle
Teapot
Teaspoons
Toaster
Wire strainer
Wooden spoon
CONVENIENT EQUIPMENT
Bread mixer
Cake coolers
Cake mixer
Cake turner
Casseroles
Clock
Coffee percolator
Containers for spices and dry groceries
Cookie sheets
Cream whip Egg whip
Fireless cooker
Frying kettle and basket
Funnel Glass jars for canning
Griddle
Ice-cream freezer
Ice pick
Jelly molds
Nest of bowls
Pan for baking fish
Potato knife
Potato ricer
Ramekins
Quart measure
Scales
Scissors
Set of skewers
Steamer
Waffle iron
Wheel cart
* * * * *
GETTING FOODS READY FOR COOKING
PRELIMINARY PREPARATION
19.
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