kitchen equipment

Question 1

a large, long-handled spoon with a deep, cup-shaped bowl, primarily used for serving liquids like soup or stew

Answer 1

ladle

Question 2

a flat-bottomed pan coated with a special material that prevents food from sticking to its surface

Answer 2

non-stick frying pan

Question 3

a broad, flat, and typically slotted blade used for lifting and turning foods, especially during frying

Answer 3

wooden frying slice

Question 4

a small, handheld tool with soft bristles, primarily used in baking and cooking to apply sauces, oils, or glazes to food

Answer 4

pastry brush

Question 5

a small, shallow, round dish, typically made of ceramic or glass, used to hold a cup or sauce

Answer 5

saucer

Question 6

a small, versatile sharp object typically used for peeling, trimming, and slicing fruits and vegetables

Answer 6

paring knife

Question 7

heat-resistant tools to cover hands designed to protect your hands from hot objects, especially in the kitchen

Answer 7

oven gloves

Question 8

a kitchen tool consisting of a bowl-shaped container with a fine mesh or perforated surface, typically made of plastic used for separating solids from liquids, such as straining cooked pasta or separating liquid from vegetables, or for sifting dry ingredients like flour.

Answer 8

plastic sieve

Question 9

a flat, rectangular metal pan placed in an oven and used for baking pastries

Answer 9

baking tray