KITCHENTOOLS

MIXING TOOLS

Mixing bowlsElectric hand mixer/beatersWhiskRubber scraperPastry blenderSifterWooden spoon

CUTTING TOOLS

CHEFS KNIFE

PARING KNIFEBREAD KNIFEBISCUIT/DONUT CUTTERUTILITY KNIFECUTTING BOARDPEELERGRATERAPPLE CORER SLICER

MEASUREMENT TOOLS

LIQUID MEASURING CUPSPATULADRY MEASURING CUPMEASURING SPOONS

DRAINING AND STRAINING TOOLS

ColanderStrainerSlotted spoon

SMALL APPLIANCESBlenderHand mixerToasterElectric frying pan (skillet)Popcorn makerPasta machineSmoothie machineCoffee makerStand mixerWaffle ironFood processor

TABLEWAREPlatesCupsFlatwareDrinking glassesServing dishes

COOKING TOOLS

SAUCE PANDOUBLE BOILERSKILLET/FRYING PANWOODEN SPOONSAUTÉ PANOVEN MITT/POT HOLDERSDUTCH OVEN

BAKING TOOLS

COOKIE SHEETSQUARE PANCOOLING RACK9X13 BAKING PANLOAF PANTUBE PANROUND CAKE PANMUFFIN TINPIE PLATEJELLY ROLL PAN

LIFTING TOOLS

TURNERICE CREAM SCOOPLADLETONGSPIE SERVERSLOTTED SPOONUTILITY FORKUTILITY SPOONPASTA SERVER

MISCELLANEOUS TOOLS

PASTRY BRUSHFUNNELSVEGETABLE BRUSHROLLING PINCAN OPENERGARLIC PRESS

COOKING TERMS

BAKEUsing dry heat, usually in an oven to prepare foods such as cookies, cakes, pies, breads, meats, combination foods . Baking pans and sheets hold the food while baking.

BOILHeating liquids to at least 212° causing bubbles to rise to the surface and break. Water, soups, stews, sauces are examples of foods that you might boil. Boiling is most often done in a saucepan on the stove or in a glass container in a microwave oven.

BROILFood cooked by direct heat from ABOVE, usually in a section of the oven.Food would generally need to be turned to cook evenly throughout Steaks, pork chops, chicken, fish, vegetables , fruits and various desserts can be broiled.

FRY/SAUTÉCooking food in oil-considered a dry heat method of cooking. You can pan fry, deep fry and oven fry. When you fry food in a very SMALL amount of oil, it is called SAUTÉ.

ROASTCooking with dry heat, often in an oven, slow cooker or grill. Usually a fat is present which helps to cook the item. Chicken, beef, pork, lamb, game meat, vegetables are most common. Pans will usually have some sort of rack to keep the food from soaking in the fat.

CUTTING TERMS

CHOPTo cut into irregularly shaped pieces. Usually a technique used with vegetables and meat. Chefs knife or cleaver is used with this process.All cutting is done on a cutting board. Other chopping tools are available now, other than knives

GRATE/SHREDTo cut food into small uniform, straw-like shavings. Shredding is the finer of these two cutting techniques. Cheese, solid vegetables such as carrots or zucchini, and chocolate are some typical food items that are grated or shredded.

JULIENNETo slice into thin strips about the width of a matchstick. Usually done to vegetables and meats. “Julienne Salad” is made of vegetables and ham, chicken or turkey prepared in this manner added to greens.

DICE To cut food into tiny (1/8”-1/4”) cubes. Vegetables, cheese and meat are often cut in this fashion.

PARETo remove a thin layer of skin from a vegetable or a fruit. Usually done with a peeler or a paring knife.

PREPARATION TERMS

BASTE

To add liquid on the outside of a food product to maintain moist texture or help create a golden brown color to the food. Basting can be done with a bulb baster or a basting brush.

GREASETo apply a thin layer of oil or fat to prevent food from sticking to a pan.You prepare a baking pan in this manner to be able to remove cakes, cookies and breads easily.

GARNISHEdible additions to foods to add color, texture or other interest to a food or beverage. Garnish can be made from fruit, vegetables, sauces, breads or cheese.

MARINATETo “soak” a food, usually meat, fish, chicken or vegetables, in liquids designed to add flavor or change the texture of the food. Basic ingredients of most marinades include an acid (vinegars, lemon juice) and flavorings such as herbs, spices or aromatic vegetables.

SEASONAdding flavor to food before, during or after cooking with herbs or spices.

MIXING TERMS

CUT INTechnique used to combine fat with a dry ingredient to produce a flaky crust for pies or other pastry products. Pastry blender, fork or knives are used to perform this procedure.

FOLDGentle technique of adding ingredients to a batter or dough to prevent damage to the additives or over-mixing. Folding can be done with a wooden spoon but is most often done with a rubber scraper.

CREAMProcess of combining softened fat and sugar to produce a “creamy”, light base to which other ingredients will be added. This is the first step in making cookie dough and cake batter.

KNEADTechnique used to mix and work dough in the production of bread products. The kneading creates a soft, pliable dough and also helps develop the gluten which aids in the proper rising of the dough.

SIFTProcess of removing clumps formed in powdered ingredients like flour, powdered sugar, baking soda, baking powder and cocoa. It also aids in mixing dry ingredients and it adds air to ensure a light and airy product.

WHIPTo beat ingredients very fast to incorporate air. Cream and eggs will begin as liquids and when beaten very fast (whipped), the air added causes the liquids to change state to a very light and airy “almost solid” material.