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Cooking Test #1 > Identifying and explaining kitchen equipment > Flashcards

Identifying and explaining kitchen equipment Flashcards

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Gourmet Food flashcards
1
Q

Rolling pin

A

To flatten something

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2
Q

Wooden spoons

A

Used to stir hot mixtures

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3
Q

Sicker

A

To remove lumps and add air

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4
Q

Peeler

A

To remove the skin from something

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5
Q

Pastry blender

A

To cut ingredients into other ingredients, (usually butter and flour)

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6
Q

Straight edge spatula

A

To put icing on a cake or to keel ingredients

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7
Q

Muffin Tin

A

It is used to bake foods

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8
Q

Dry measuring tools

A

To measure dry ingredients precisely

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9
Q

Liquid measuring tools

A

To measure liquid ingredients precisely

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10
Q

Ladle

A

Big spoon to take out bigger amounts of liquid.

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11
Q

Grater

A

To shred foods

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12
Q

Hand mixer

A

To stir and mix foods/ingredients

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13
Q

Whisk

A

To mix/beat something and to add air

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14
Q

Rubber spatula

A

To gently fold ingredients

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15
Q

Spatula

A

To pick up/turn foods

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16
Q

Funnel

A

To pour things from a large object to a smaller object

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17
Q

Colander

A

To separate water and food

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18
Q

Baster

A

Taking fat from meat and pouring it back on meant so it doesn’t become dry

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19
Q

Tongs

A

To pick up foods

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20
Q

Pastry brush

A

Apply a thin layer of oil/melted butter, etc

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21
Q

Splatter guard

A

It keeps things inside the pan

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22
Q

Measuring spoons

A

To measure exact amount of small amount, (doesn’t matter if it’s dry or liquid)

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23
Q

Spaghetti server

A

To serve pasta

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24
Q

Can opener

A

Opens things

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25
Q

Garlic press

A

To crush garlic

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26
Q

Slaughted spoon

A

Pick up and drain ingredients

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27
Q

Saucepan

A

Used to make sauce

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28
Q

Frying pan

A

To fry flat ingredients

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29
Q

Egg separator

A

To separate eggs

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30
Q

Pizza cutter

A

To slice things

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31
Q

Ice cream scooper

A

To scoop equal amounts of liquid ingredients, (like batter)

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32
Q

Paring knife

A

To remove the outer layer of something ,(to peel things)

33
Q

Utility knife

A

An all around knife

34
Q

Bread knife/ serrated knife

A

To cut bread

35
Q

Chefs knife

A

Biggest/sharpest knife in our kitchen used for meats, veggies, etc.

36
Q

Egg slicer

A

To slice eggs (boiled eggs)

37
Q

Zester

A

Remove peel from acidic fruits

38
Q

Wooden cutting board

A

For anything except meats and dairy products

39
Q

Meat fork

A

To stab your turkey to facilitate cutting

40
Q

Wok

A

Cook ingredients quickly

41
Q

Bake

A

Cook in the oven

42
Q

Beat

A

Mix very fast with a spoon, beater, and fork

43
Q

Boil

A

Cook until liquid is bubbling and steaming

44
Q

Broil

A

Cook by direct heat ,(top shelf in oven)

45
Q

Brown

A

Cook at low or medium heat until food is brown

46
Q

Chill

A

Put in fridge

47
Q

Chop

A

Cut into pieces with knife

48
Q

Cube

A

Cut into pieces about 1/4-1/2 in on all sides

49
Q

Pinch/dash

A

One quick sprinkle

50
Q

Debone

A

Remove bones from meat, fish, etc

51
Q

Dice

A

Cut into very small pieces of same size and shape

52
Q

Melt

A

Make solid into liquid

53
Q

Garnish/dot

A

Put small pieces of an ingredient

54
Q

Drain

A

Pour off liquid

55
Q

Drizzle

A

Pour a thin stream of liquid or food

56
Q

Fold

A

Mix ingredients gently

57
Q

Fry

A

Cook in hot oil or shortening it

58
Q

Grease

A

Spread bottom and sides of pan evenly with shortening or oil to prevent sticking

59
Q

Invert

A

Turn upside down

60
Q

Knead

A

Fold, turn, and press dough with the heel of your hands

61
Q

Prick/pierce

A

Pierce with a fork

62
Q

Sift

A

Remove lumps

63
Q

Simmer

A

Cook over low heat so bubbles form slowly

64
Q

Steep

A

Cook until steaming to blend flavours

65
Q

Stir-fry/Sautee

A

Cook food quickly and lightly in hot oil

66
Q

Toss

A

Mix ingredients lightly

67
Q

Well

A

A hole made in dry ingredients to pour liquid in

68
Q

Whip

A

Beat quickly

69
Q

Whats 1 cup in ml and oz

A

250ml and 8 ounces

70
Q

Whats 1 Tbsp

A

15ml

71
Q

Whats tsp

A

5ml

72
Q

In ounces, what is: 3/4 cup

A

6oz

73
Q

In ounces, what is: 1/2 cup

A

4oz

74
Q

In ounces, what is: 1/4 cup

A

2oz

75
Q

In ounces, what is: 1/8 cup

A

1oz

76
Q

What is the abbreviation of C?

A

Cup

77
Q

What is the abbreviation of f.g?

A

Full gram, (g)

78
Q

What is the abbreviation of pt?

A

Pint

Cooking Test #1 (1 decks)

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