Identifying and explaining kitchen equipment Flashcards
Rolling pin
To flatten something
Wooden spoons
Used to stir hot mixtures
Sicker
To remove lumps and add air
Peeler
To remove the skin from something
Pastry blender
To cut ingredients into other ingredients, (usually butter and flour)
Straight edge spatula
To put icing on a cake or to keel ingredients
Muffin Tin
It is used to bake foods
Dry measuring tools
To measure dry ingredients precisely
Liquid measuring tools
To measure liquid ingredients precisely
Ladle
Big spoon to take out bigger amounts of liquid.
Grater
To shred foods
Hand mixer
To stir and mix foods/ingredients
Whisk
To mix/beat something and to add air
Rubber spatula
To gently fold ingredients
Spatula
To pick up/turn foods
Funnel
To pour things from a large object to a smaller object
Colander
To separate water and food
Baster
Taking fat from meat and pouring it back on meant so it doesn’t become dry
Tongs
To pick up foods
Pastry brush
Apply a thin layer of oil/melted butter, etc
Splatter guard
It keeps things inside the pan
Measuring spoons
To measure exact amount of small amount, (doesn’t matter if it’s dry or liquid)
Spaghetti server
To serve pasta
Can opener
Opens things
Garlic press
To crush garlic
Slaughted spoon
Pick up and drain ingredients
Saucepan
Used to make sauce
Frying pan
To fry flat ingredients
Egg separator
To separate eggs
Pizza cutter
To slice things
Ice cream scooper
To scoop equal amounts of liquid ingredients, (like batter)
Paring knife
To remove the outer layer of something ,(to peel things)
Utility knife
An all around knife
Bread knife/ serrated knife
To cut bread
Chefs knife
Biggest/sharpest knife in our kitchen used for meats, veggies, etc.
Egg slicer
To slice eggs (boiled eggs)
Zester
Remove peel from acidic fruits
Wooden cutting board
For anything except meats and dairy products
Meat fork
To stab your turkey to facilitate cutting
Wok
Cook ingredients quickly
Bake
Cook in the oven
Beat
Mix very fast with a spoon, beater, and fork
Boil
Cook until liquid is bubbling and steaming
Broil
Cook by direct heat ,(top shelf in oven)
Brown
Cook at low or medium heat until food is brown
Chill
Put in fridge
Chop
Cut into pieces with knife
Cube
Cut into pieces about 1/4-1/2 in on all sides
Pinch/dash
One quick sprinkle
Debone
Remove bones from meat, fish, etc
Dice
Cut into very small pieces of same size and shape
Melt
Make solid into liquid
Garnish/dot
Put small pieces of an ingredient
Drain
Pour off liquid
Drizzle
Pour a thin stream of liquid or food
Fold
Mix ingredients gently
Fry
Cook in hot oil or shortening it
Grease
Spread bottom and sides of pan evenly with shortening or oil to prevent sticking
Invert
Turn upside down
Knead
Fold, turn, and press dough with the heel of your hands
Prick/pierce
Pierce with a fork
Sift
Remove lumps
Simmer
Cook over low heat so bubbles form slowly
Steep
Cook until steaming to blend flavours
Stir-fry/Sautee
Cook food quickly and lightly in hot oil
Toss
Mix ingredients lightly
Well
A hole made in dry ingredients to pour liquid in
Whip
Beat quickly
Whats 1 cup in ml and oz
250ml and 8 ounces
Whats 1 Tbsp
15ml
Whats tsp
5ml
In ounces, what is: 3/4 cup
6oz
In ounces, what is: 1/2 cup
4oz
In ounces, what is: 1/4 cup
2oz
In ounces, what is: 1/8 cup
1oz
What is the abbreviation of C?
Cup
What is the abbreviation of f.g?
Full gram, (g)
What is the abbreviation of pt?
Pint