EQUIPPING YOUR KITCHEN

Essential Equipment:
Cookbooks, minimum of 2
Chef or Santuko Knife, 7~10"
Utility Knife, 5~6”, flexible blade
Paring Knife, 3~4”
Sharpening Steel
Sharpening Stone
Bread Knife, 8~10” (serrated)
Cutting Boards, large & small
Rolling Pin
Measuring Cup Set, dry
Measuring Cup, liquid, 2 Cup
Measuring Spoons, tsp & TBS
Mixing Bowl, large (9~10”)
Colander, large
Strainer, fine
Rubber/Silicone Spatula
Wooden Spoon
Pancake Turner
Metal Spatula (long, narrow)
Large Spoon (long handle)
Slotted Spoon (long handle)
Tongs
Balloon Whisk
Grater/Shredder
Cooking Fork (long handle)
Peeler
Ladle
Pastry Brush
Pot Holders, min of 2
Towels (smooth, not terry cloth)

Other Equipment:
Tomato Knife, 6~8”
Fillet Knife, 6~9”
Boning Knife, 5~7”
Slicer Knife, 8~10”
Pastry Blender
Juicer (manual)
Mixing Bowl, small
Funnel
Pasta Spork
Salad Spinner
Electric Blender, beaker/stick
Food Processor
Mixer, hand and/or stand
Nutmeg Grater/Grinder
Mortar and Pestle
Roasting Rack
Slow Cooker/Crock-Pot
Thermometers
Potato Masher/Ricer
Food Mill with disk set
Mushroom Brush
Biscuit Cutter
Squeeze Bottles
Mallet, smooth/tenderizing
Kitchen / Poultry Shears

Essential Cookware:
Non-stick Skillet, 8”
Saute Pan w/cover, 3~5 qt
Non-stick Sauce Pan w/cover, 3 qt
Stock Pot w/cover, 6~8 qt
Tea Kettle w/Whistle

Essential Bakeware:
Oblong Casserole, oven-proof
Pie Plate, oven-proof
Loaf Pan, oven-proof
Roasting Pan
Sheet Pan, non-stick
Cooling Rack

Other Cookware:
Coffee Press/Pot/Maker
Dutch Oven w/cover, 4~6 qt
Grill Pan
Ramequins, 5 oz
Muffin Pan
Cake Pans, round/square
Skillet, seasoned cast iron, 9~12”
Wok, seasoned iron

Essential Supplies:
Aluminum Foil
Baking Cups/Liners (paper/foil)
Beans, dry (or baking weights)
Cheese Cloth
Parchment Paper
Paper Towels
Plastic Wrap
Wax Paper