Download - EQUIPMENT names and uses
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EQUIPMENTNAMES AND USES
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MIXING BOWLSCombine ingredients in
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PASTRY BLENDERUsed to cut fat into flour
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GRATERShred food into tiny pieces
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KITCHEN SHEARSCut up dry foods and herbs
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PEELERRemoves the skin of fruits and vegetables
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RUBBER SCRAPERFlexible top to remove foods from the sides of bowls
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SERRATED (BREAD) KNIFECut bread and soft foods
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UTILITY KNIFEKnife used to make long shallow cuts
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PARING KNIFEMake small shallow cuts
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ROLLING PINRoll dough flat
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SIFTERAdds air into flour and other dry ingredients
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CUTTING BOARDProtects counters while cutting
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COLANDERDrains liquids from large amounts of ingredients
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STRAINERDrains liquids from small amounts of ingredients
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WHISKWhip, beat, and mix
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CAN OPENERRemoves the lids of cans
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DRY MEASURING CUPSMeasuring dry ingredients
1 c. ½ c. 1/3 c.
¼ c.
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MEASURING SPOONSMeasure anything smaller than ¼ cup
1 T. 1 t.
½ t.
¼ t.
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LIQUID MEASURING CUPMeasures all liquids
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CUSTARD CUPHolds premeasured ingredients
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SPATULALevel off dry ingredients
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SKILLETFor pan and stir frying
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TONGSPick up and turn over hot foods without piercing the skin
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WOODEN SPOONFor stirring ingredients together
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LADLEFor spooning up soups and stews
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SAUCE PANFor boiling water and making soups
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TURNERFor turning over and flipping hot foods
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JELLY ROLL PAN/BAKING SHEET4 sided baking sheet, prevents spills in the bottom of the oven
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COOKIE SHEET2 sided baking sheet, easy to slide cookies off without breaking them
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CAKE PANUsed to bake cakes in
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PIE PLATEUsed to bake pies
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PIZZA PANUsed to bake pizzas on
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MUFFIN PAN/TINUsed for baking muffins and cupcakes
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COOLING RACKUsed to cool baked and warm goods on