by: sarah bethany mertz international foods period #4 italian cooking equipment
TRANSCRIPT
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BY: SARAH BETHANY MERTZINTERNATIONAL FOODS PERIOD #4
Italian Cooking Equipment
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1. SKIMMER: H. A long handled perforated ladle to lift ravioli from hot liquid.
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2. SPAGHETTI SPOON: E. A long-handled wooden spoon with spokes for lifting pasta
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3. PASTA KNIFE: O. A very sharp straight-edged knife for cutting layers of pasta
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4. RAVIOLI PIN: N. Hardwood rolling pin used to divide dough into ravioli squares.
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5. PIZELLE IRON: J. To cook the wafer-like sweet cookies
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6. CANNOLI FORMS: I. To form the sweet cheese-filled pastas.
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5. PIZZA PEEL: m. Large wooden paddle used to lift pizza.
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8. VEAL POUNDER: C. Heavy metal mallet used to flatten meat
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9. GARLIC PRESS: b. Metal tool to squeeze out pungent garlic juices.
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10. MEZZALUNA KNIFE: A. Two handled knife used to chop in a rocking motion.
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11. ZUCCHINI CORER: D. Curved blade scoops out squash to make room for stuffings.
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12. SPUMONE MOLD: F. Mold for a dessert like a frozen mousse.
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13. ZABAGLIONE POT: G. Round copper pot to cook this creamy custard and wine dessert carefully.
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14. ESPRESSO MAKER: K. Used to make pungent coffee or cappuccino, a milk and coffee beverage.
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15. PASTA MACHINE: L. New electric pasta maker.