Cooking Equipment

Question 1

Baking Pan

Answer 1

Four shallow sides about 2.5 cm (1 inch) deep. Used for baking sheet cakes, pizza, fish and other seafood.

Question 2

Serrated Knife

Answer 2

Has a serrated or saw-tooth-patterned blade for slicing through coarse-grained breads.

Question 3

Pastry Brush

Answer 3

Used to brush foods with sauce or pastry with a glaze.

Question 4

Cookie Sheet

Answer 4

A flat, rectangular pan designed for baking cookies and biscuits. Has two or three open sides.

Question 5

Dry Measuring Cups

Answer 5

Typically made from plastic or stainless steel, used to measure dry ingredients.

Question 6

Skillet

Answer 6

Sometimes called “frypans” or “frying pans”. Used for browning and frying foods. Vary in size and often have matching covers.

Question 7

Grater

Answer 7

Used to cut food into smaller pieces or shreds by pressing and rubbing food against the rough surface.

Question 8

LIquid Measuring Cups

Answer 8

Transparent containers used for measuring liquids.

Question 9

Measuring Spoons

Answer 9

Typically made from plastic or stainless steel, can be used to measure small amounts dry and liquid ingredients.

Question 10

Metal Spatula

Answer 10

Has a thin, flexible metal blade. Works well to remove cookies from tray and level dry ingredients.

Question 11

Masher

Answer 11

Used to mix (cut) solid fat into a flour mixture.

Question 12

Rubber Spatula

Answer 12

Used to scrape food from bowls, pans and other containers. Helpful in moving thick ingredients to the middle while mixing.

Question 13

Sauce-pan

Answer 13

Has one long handle and often comes with a cover. Some types have a small handle on the opposite side as well.

Question 14

Chef’s Knife

Answer 14

Also called a French knife. Has a large, triangular blade. Ideal for slicing, chopping and dicing.

Question 15

Peeler

Answer 15

Has a blade that swivels. Perfect for paring fruits and vegetables.

Question 15

Sieve

Answer 15

Wire mesh used to add air, remove lumps or combine two ingredients.

Question 16

Whisk

Answer 16

Balloon-shaped device made of wire loops held together by a handle. Used for mixing, stirring, beating and whipping.

Question 17

Cooling Rack

Answer 17

Used for holding baked goods during cooling or hot pans when they are removed from the heat.

Question 18

Double-boiler

Answer 18

A saucepan with a detachable upper compartment heated gently by boiling water in the lower one. Used for sauces and melting.

Question 19

Colander

Answer 19

A perforated bowl used to strain off liquid from food (ex. pasta).

Question 20

Paring Knife

Answer 20

A small knife used mainly for peeling fruits and vegetables.