Unit 1: Terminology Flashcards
Used to measure small amounts of dry or liquid ingredients
Measuring spoons
used to measure liquid ingredients
Liquid measuring cups
Used to measure dry ingredients such as flour, or sugar
Dry measuring cups
Used for eating not measuring
Cutlery/utensils/ Silverware
Incorporates air (makes things
fluffy)
• Used in whisking or beating
Whisk
Used for cutting small items or coring foods such as strawberries or green
peppers
Paring knife
Used for cutting bread and buns
The edges are jagged or SERATED
Bread Knife
Used for cutting, chopping, dicing, mincing,
julienne and chiffonade cuts
• The largest knife which is used most often
Chefs Knife
Used for peeling fruits and vegetables
Peeler
Used for grating hard fruits,
vegetables and cheese
Grater
Used for mixing, folding in and
stirring
• Also used to scrape dishes
Rubber Scraper
Used for cutting in (cutting fat into crumbly pieces in dry ingredients)
Pastry Blender
Used for serving foods that are liquid
or contain sauce
Ladle
Used in mixing, stirring or
combining ingredients. • Do not use for cooking!
Wooden Spoon
Used for stirring liquids or sauces
while cooking
Solid Spoon
Used for straining solids from liquids
while cooking
Slotted spoon
Used for straining and stirring
spaghetti or other long noodles from boiling water
Spahgetti Server
Used to mash foods smooth
Masher
Used for to beat, whip, or blend foods
• The dough hooks on the left are for thick dough
Electric Mixer
Used for flipping or turning over food
like burgers or grilled cheese
Turner
Used for cutting to protect the counter
and knives
Cutting Board
Used for mixing, stirring, combining,
whipping, whisking, and beating ingredients together
Mixing Bowls
Used for to cool baking from the oven
Cooling Rack
Used for draining liquids from solids (straining) or sifting dry ingredients to remove lumps and
add air
Strainer
