Cooking Equipment Flashcards
Baking Pan
Four shallow sides about 2.5 cm (1 inch) deep. Used for baking sheet cakes, pizza, fish and other seafood.
Serrated Knife
Has a serrated or saw-tooth-patterned blade for slicing through coarse-grained breads.
Pastry Brush
Used to brush foods with sauce or pastry with a glaze.
Cookie Sheet
A flat, rectangular pan designed for baking cookies and biscuits. Has two or three open sides.
Dry Measuring Cups
Typically made from plastic or stainless steel, used to measure dry ingredients.
Skillet
Sometimes called “frypans” or “frying pans”. Used for browning and frying foods. Vary in size and often have matching covers.
Grater
Used to cut food into smaller pieces or shreds by pressing and rubbing food against the rough surface.
LIquid Measuring Cups
Transparent containers used for measuring liquids.
Measuring Spoons
Typically made from plastic or stainless steel, can be used to measure small amounts dry and liquid ingredients.
Metal Spatula
Has a thin, flexible metal blade. Works well to remove cookies from tray and level dry ingredients.
Masher
Used to mix (cut) solid fat into a flour mixture.
Rubber Spatula
Used to scrape food from bowls, pans and other containers. Helpful in moving thick ingredients to the middle while mixing.
Sauce-pan
Has one long handle and often comes with a cover. Some types have a small handle on the opposite side as well.
Chef’s Knife
Also called a French knife. Has a large, triangular blade. Ideal for slicing, chopping and dicing.
Peeler
Has a blade that swivels. Perfect for paring fruits and vegetables.
Sieve
Wire mesh used to add air, remove lumps or combine two ingredients.
Whisk
Balloon-shaped device made of wire loops held together by a handle. Used for mixing, stirring, beating and whipping.
Cooling Rack
Used for holding baked goods during cooling or hot pans when they are removed from the heat.
Double-boiler
A saucepan with a detachable upper compartment heated gently by boiling water in the lower one. Used for sauces and melting.
Colander
A perforated bowl used to strain off liquid from food (ex. pasta).
Paring Knife
A small knife used mainly for peeling fruits and vegetables.
