Tools And Utensils Flashcards
A small cup made of porcelain, heat-proof glass or pottery with a screw on top
Coddler
An electric appliance which steam-cook eggs in the shell
Egg cooker
A shallow, slope-sided skillet 6 to 8 inches in diameter. These ranger from inexpensive, light-weight pans to sophisticated electric models, some of which cook the crepes on what appears to be the outside of the pan
Crepe pan
A small container designed to hold a soft-cooked egg upright in its shell for table service
Egg cup
A small, deep, individual bowl-shaped dishes designed for oven use. They are useful for cooking or serving other foods as well as custards
Custard cups
A shallow, slope-sided skillet, usually 7 to 10 inches in diameter
Omelet pans
Consists of two shallow rectangular or semicircular pans attached by hinges
Double omelet pan
A sharp-pointed tool for gently pricking a very small hole in the large end of an egg shell before hard-cooking
Piercer
A rack that holds one egg-sized cups over simmering water; a small colander-like form that holds an egg as it poaches in simmering water
Poacher
A round, shallow, straight-sided ceramic or porcelain dish, usually with scalloped edges, for use in the oven. It is also called a flan or tart dish
Quiche dish
A round band, with or without a handle, to hold a fried or poached egg during cooking
Egg ring
A circular gadget for opening soft-cooked eggs
Egg scissors
A small cup centered in a round frame made of plastic, metal, or ceramic. The cup catches the yolk while slots around the frame let the white slip through to a container beneath
Egg separator
A device which cuts a hard-cooked egg into neat slices, with one swift stroke. It has an indented tray in which the egg rests and a cutting mechanism of parallel wires
Egg slicer
A deep, straight-sided dish designed for oven use. It may also serve as a casserole dish
Soufflé dish
It cuts the egg into six equal parts rather than into slices. It holds the egg upright as wires are pulled over to cut the wedges
Wedger
Used to correctly time the process of boiling eggs
Egg timer
A small device having one or usually two blades, each having several stiff oval wires at the tip. The blades are swirled or rotated for beating eggs
Egg beater
An art or process of preparing food. It involves using a variety of methods and tools to prepare a set of ingredients that are digestible
Cooking
This is a pan used for frying, searing, and browning foods
Frying pan
A deep stovetop pan with a long handle and, usually, a lid. It is intended for making sauces
Saucepan
Used for sautéing, have a large surface area and relatively low sides to permit rapid evaporation and allow the cook to toss the food
Sauté pans
Used to make stock or broth. It is a wide pot with a flat bottom, straight sides, a wide opening to the full diameter of the pot, two handles on the sides, and a lid with a handle or top
Stock pot
It’s a bowl, usually made of plastic or metal, with holes in it to allow liquid to drain away from the food
Colander
A durable board on which to place material for cutting
Cutting/Chopping board
A large spoon with a deep bowl for scooping and serving soup and other liquids
Ladle
A kitchen utensil used primarily to measure the volume of liquid
Measuring jar/jug
Includes any hand implement used in preparing, serving, and especially eating food in Western culture. It is more usually known ad silverware or flatware in the United States
Cutlery
A person who makes or sells cutlery
Cutler
Also known as a shredder, a kitchen utensil used to grate foods into fine pieces
Grater
They have long handles and curved wire loops, a design that makes it easy to beat air into ingredients
Whisk
A kitchen tool consisting of a slotted metal blade attached to a handle that is used to remove the outer layer, informally dubbed the “skin,” of certain vegetables
Peeler
A mechanical device used to open tin cans (metal cans)
Can opener
A food preparation utensil used to crush soft food for such dishes as mashed potatoes
Potato masher
Any knife that is intended to be used in food preparation
Kitchen knife
Also known as a basting brush, A cooking utensil used to spread butter, oil or glaze on food
Pastry brush
A tube or pipe that is wide at the top and narrow at the bottom, used for guiding liquid or powder into a small opening
Funnel
These are used to measure the amount of ingredients, either liquid or dry, when cooking
Measuring spoon
