tools and equipment

Question 1

with sharp, sturdy stainless steel blades and with handles that securely attached and that feel perfectly comfortable in your hand.

Answer 1

knives

Question 2

choices of ______ are the wooden or blocks and acrylic. When preparing a recipe that contains both meat (or poultry or seafood) and vegetables requiring cutting, use one board exclusively the vegetables and the other exclusively for the raw meat to avoid cross-contamination.

Answer 2

Cutting board

Question 3

is a kitchen tool consisting of a slotted metal blade attached to a handle, that is used to remove the outer skin or peel of certain vegetables, frequently potatoes and carrots, and fruits such as apples, pears.

Answer 3

peelers

Question 4

is approximately four inches long, with a handle and a curved metal end, the top of which is perforated with a row of round holes with sharpened rims. To operate, the zester is pressed with moderate force against the fruit and drawn across its peel. The rims cut the zest from the pith underneath.

Answer 4

citrus zester

Question 5

is a kitchen utensil used to grate foods into fine pieces. It was invented by François Boullier in 1540s.

Answer 5

grater/shedder

Question 6

used to hold just washed salad leave in a slotted basket that is made to spin by hand and thus fling all the water off the leaves into the outer container.

Answer 6

salad spinner

Question 7

used to mix dressings, marinate ingredients, hold separate elements of a salad before assembling and used to toss and mix all the ingredients together. Used bowls made of sturdy, heavy glass wares or ceramic, so as not to react with acidic ingredients.

Answer 7

mixing bowls

Question 8

used for salad toppings to be broiled or grilled

Answer 8

grill pan

Question 9

Salad sets” with big salad bowls, serving bowls and servers. Select materials having enough surfaces to really grasp the ingredients of salad no matter how slippery and thus making tossing easier.

Answer 9

salad server