Basic Tools and Equipment

Question 1

a pan used for frying, searing, and browning foods

Answer 1

frying pan

Question 2

a vessel with vertical sides about the same height as its diameter, used for simmering or boiling

Answer 2

sauce pan

Question 3

used for sauteing that has a large surface area

Answer 3

saute pan

Question 4

A large pot with sides at least as tall as their diameter.

Answer 4

stockpot

Question 5

A type of sieve, used in cooking for separating liquids and solids.

Answer 5

colander

Question 6

A durable board on which the material to be cut is placed.

Answer 6

Cutting board

Question 7

A type of spoon used for soup, stew, or other liquids.

Answer 7

ladle

Question 8

Used primarily to measure the volume of liquid or powder -form cooking ingredients.

Answer 8

measuring cup

Question 9

It refers to any hand implement used in preparing and serving food.

Answer 9

cutlery

Question 10

A kitchen utensil used to grate foods into fine strips or crumbs.

Answer 10

grater

Question 11

A cooking utensils used to blend ingredients smoothly.

Answer 11

whisk

Question 12

Used to scrape vegetables, such as carrots and potatoes and to peel fruits.

Answer 12

vegetable peeler

Question 13

Used to open a food tin, preferably with a smooth operation, and comfortable grip and turning knob.

Answer 13

Can & bottle opener

Question 14

Used for mashing cooked potatoes, turnips, carrots, or other soft vegetables.

Answer 14

Potato masher

Question 15

Tool which is specifically designed for the purpose of crushing garlic

Answer 15

garlic presser

Question 16

Refers to adding liquid to food for flavor and to help keep it moist.

Answer 16

Basting brush

Question 17

Used to transfer the flow of a substance, as into a small-mouthed container.

Answer 17

funnel

Question 18

Used for chopping, slicing, mincing, and performing most food cutting tasks

Answer 18

Chef’s knife

Question 19

Also known as a bread knife.

Answer 19

serrated knife

Question 20

Used for cutting small precision details and for peeling fruits and vegetables.

Answer 20

paring knife

Question 21

Heavy, rectangular blade designed to cut through meat and bones in a heavy, hard strokes.

Answer 21

cleaver

Question 22

Typically flexible, thin, and long knife designed for removing bones from meat, especially fish and poultry.

Answer 22

boning knife

Question 23

Hand-held mixing device, one or two beaters which are immersed in the food to be mixed.

Answer 23

hand mixer

Question 24

Combines the cooking with ease and speed of microwave.

Answer 24

microwave oven

Question 25

A kitchen and laboratory appliance used to mix, puree, or emulsify food and other substances.

Answer 25

blender

Question 26

An electric kitchen appliance that utilizes several different blades and high-speed motor.

Answer 26

food processor

Question 27

A chamber or compartment used for cooking, baking, heating, or drying.

Answer 27

burner gas range w/ oven

Question 28

Allows cooks to prepare certain foods in less time than required by conventional method.

Answer 28

pressure cooker