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TLE > TOOLS AND EQUIPMENT > Flashcards

TOOLS AND EQUIPMENT Flashcards

enumeration/identification

1
Q

central part, containing seeds

A

core

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2
Q

small seeds

A

pips

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3
Q

metal spiral with a sharp point, for drawing corks

A

corkscrew

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4
Q

cutting egde that has many small points

A

serrated blade

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5
Q

fat and juices that drip from cooking meat, sauce

A

gravy

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6
Q

remove core and pips from apples/similar fruits

A

apple corer

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7
Q

to cut apple/similar fruits, removing the core and pips

A

apple cutter

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8
Q

to cover meat with own juice/sauce

A

baster

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9
Q

metal or plastic, sharp edges to cut through dough

cut through dough that has been rolled flat

imprint or mold dough’s surface

A

biscuit cutter

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10
Q

cylinder with a plunger to extrude cookie dough through a small hole, has interchangable perforated plates with holes in different shape

A

biscuit presser

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11
Q

to create hard layer of caramelized sugar

A

blow torch

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12
Q

disc with raised rim to ensure even distribution of temperature

to prevent bubbles

A

boil over preventer

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13
Q

removal of metal bottle caps

A

bottle opener

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14
Q

to remove cork or plastic stoppers

A

corkscrew

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15
Q

round, open topped container to hold liquid (can be wooden, glass, ceramic)

A

bowl

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16
Q

serrated blade and long enough to slice a loaf of bread in sawing instead of pushing motion (to prevent squashing)

A

bread knife

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17
Q

glass/porcelain to absorb heat

helps color the layer of food

A

browning tray

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18
Q

to produce decorative butter shapes

A

butter curler

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19
Q

to cut slices of pie or cakes, to transfer it

A

cake and pie server

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20
Q

used to cut cheese

A

cheese knife

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21
Q

gauzed cotton cloth to remove whey from cheese curds

hold the curds together as cheese is formed

A

cheesecloth

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22
Q

to slice large cuts of beef

A

chef’s knife

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23
Q

the removal of pits in cherries and olives

A

cherry pitter

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24
Q

straining substance (soups, sauces)

to dust food with powder

A

chinoise

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25
Q

draining substances cooked in water

bowlshaped container with larger holes than a sieve

where pasta is drained

A

colander

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26
Q

pierces and removes the cork

A

corkscrew

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27
Q

crack the shell of a crab or lobster

clamping device with ridges inside to grip

A

crab cracker

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28
Q

smaller, lighter than butcher’s blocks

wood or plastic

A

cutting board

29
Q

to cut or shape dough

to remove dough from a work surface

A

dough scraper

30
Q

pierces the air pocket of an eggshell with a small needle to keep from cracking

A

egg piercer

31
Q

holds raw egg and placed inside a boiling water

A

egg poacher

32
Q

slotted spoon-like to separate yolk and egg white

A

egg separator

33
Q

slotted dish for holding egg and a hinged plate of wires that can be closed to slice

A

egg slicer

34
Q

long, narrow knife with finely serrated blade

to slice fine fillet cuts

A

fillet knife

35
Q

to remove the scales of a fish

A

fish scaler

36
Q

blends flour with other ingredients and aerates it

A

flour sifter

37
Q

consists a bowl, late with holes like colander, and a crank with a bent metal blade

crushes the food through holes/to mash or sieve soft foods

A

food mill

38
Q

pipe with a wide, concial mouth to channel liquid with a small opening

A

funnel

39
Q

pulping gralic

A

garlic press

40
Q

for separating segments of grapefuit or citurs fruits

A

grapefruit knife

41
Q

surface covered with holes edged by raised cutting edges

for grating cheese

A

cheese grater

42
Q

small pouring jug that separates juice for making gravy

A

gravy strainer

43
Q

chops or minces raw herbs

A

herb chopperservi

44
Q

serving spoon used for soup

A

ladele

45
Q

juicer with a fluted peak at the end

where half a lemon is pressed to release juice

A

lemon reamer

46
Q

juicer with an atteched bowl by pressing against to release juice

A

lemon squeezer

47
Q

long handled, narrow pick, used to pull meat out of narrow legs of lobster

A

lobster pick

48
Q

8-ounce size used to measure dry or liquid ingredients

A

measuring cup/jar

49
Q

to measure dry or liquid ingredients in amounts from 1/4 teaspoon

A

measuring spoons

50
Q

to make smooth balls of melon

A

melon baller

51
Q

porcelain or wood

m - bowl
p - small club to forcefullly squeeze ingredients

A

mortar and pestle

52
Q

to crack open the hard outer shells of nuts

A

nutcracker

53
Q

used to grate a nutmeg seed

A

nutmeg grater

54
Q

to cut pastry ingredients (flour and butter) while in a bowl

curved into crescent shape

A

pastry blender

55
Q

used to spread oil, juices, sauce

A

pastry brush

56
Q

tool which is used to cut, shape or mold pastry

to produce uniform strips of pastry pie

A

pastry wheel

57
Q

used to crash soft foods such as cooked potatoes

A

potato masher

58
Q

used for dejointing and cutting uncooked poultry

A

poultry shear

59
Q

long, rounded wooded tool rolled across the dough to flatten it

A

rolling pin

60
Q

meshed or perforated bottom

separating coarse from fine parts of loose matter for straining liquids

A

sieve

61
Q

wide shallow wire-mesh basket

used for removing hot food from liquid or skimming out foam

A

slotted spoon skimmer

62
Q

hand-held tools

for lifting, flipping, or spreading

used to scrape down sides ofpots

A

spatula

63
Q

to open tin or cans

A

tin opener

64
Q

d knife used to slice through tomato

A

tomato knife

65
Q

for gripping and lifting

move items

A

tongs

66
Q

long stainless steel needls with twoine to truss food

A

trussing needles

67
Q

blend ingredients smooth

incorporate air into a mixture

A

whisk

68
Q

for mixing and stirring during cooking

A

wooden spoon

69
Q

obtaining zest from lemons

A

zester

TLE (1 decks)

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