by: sarah bethany mertz international foods period #4 italian cooking equipment

BY: SARAH BETHANY MERTZINTERNATIONAL FOODS PERIOD #4

Italian Cooking Equipment

1. SKIMMER: H. A long handled perforated ladle to lift ravioli from hot liquid.

2. SPAGHETTI SPOON: E. A long-handled wooden spoon with spokes for lifting pasta

3. PASTA KNIFE: O. A very sharp straight-edged knife for cutting layers of pasta

4. RAVIOLI PIN: N. Hardwood rolling pin used to divide dough into ravioli squares.

5. PIZELLE IRON: J. To cook the wafer-like sweet cookies

6. CANNOLI FORMS: I. To form the sweet cheese-filled pastas.

5. PIZZA PEEL: m. Large wooden paddle used to lift pizza.

8. VEAL POUNDER: C. Heavy metal mallet used to flatten meat

9. GARLIC PRESS: b. Metal tool to squeeze out pungent garlic juices.

10. MEZZALUNA KNIFE: A. Two handled knife used to chop in a rocking motion.

11. ZUCCHINI CORER: D. Curved blade scoops out squash to make room for stuffings.

12. SPUMONE MOLD: F. Mold for a dessert like a frozen mousse.

13. ZABAGLIONE POT: G. Round copper pot to cook this creamy custard and wine dessert carefully.

14. ESPRESSO MAKER: K. Used to make pungent coffee or cappuccino, a milk and coffee beverage.

15. PASTA MACHINE: L. New electric pasta maker.