serrated knife- ​comes with a blade cover to keep it safe:                             

cutting tomatoes, fruits and all veggies with a tougher, outer skin

 

mini santoku knife- comes with a blade cover to keep it safe:

cutting meat, potatoes, herbs, and larger fruits

 

stem remover/tomato shark-        

for removing strawberry stems, seeds/core of bell peppers,

pumpkins and other fruits with seeds/pits

 

paring knife-                  

beginner’s knife, used for cutting small fruits and veggies

 

kitchen scissors-                                  

used for cutting small items such as herbs, green onions/chives, and bacon

 

citrus squeezer-                                    

used for squeezing lemon, lime, orange and grapefruit pieces for juicing

 

grater/zester-                                      

used for zesting citrus, fresh spices such as nutmeg, cinnamon sticks and star anise; the grater is used for grating chocolate and parmesan cheese 

 

high-heat rubber spatula-                    

used for stirring, scraping, and mixing batters, doughs, and cooking on stove-top, it won’t melt into your food

 

**When cooking in a class or at-home, make sure to keep your knife blade in your kit,

so that you don’t lose it or it ends up in the “junk” drawer

 

**After using your knife, wash it thoroughly with hot water and soap,

then dry it completely before putting the blade cover on it.

 

Young Chef Tools- Uses and Maintenance

The perfect gift for your young chef!

CHRISTMAS   BIRTHDAY   SPECIAL OCCASION

© 2013 Amee Hoge  - 480.678.4988             

    ameehoge@hotmail.com