EQUIPMENT NAMES AND USES

M IXING B OWLS Combine ingredients in

P ASTRY B LENDER Used to cut fat into flour

G RATER Shred food into tiny pieces

K ITCHEN S HEARS Cut up dry foods and herbs

P EELER Removes the skin of fruits and vegetables

R UBBER S CRAPER Flexible top to remove foods from the sides of bowls

S ERRATED (B READ ) K NIFE Cut bread and soft foods

U TILITY K NIFE Knife used to make long shallow cuts

P ARING K NIFE Make small shallow cuts

R OLLING P IN Roll dough flat

S IFTER Adds air into flour and other dry ingredients

C UTTING B OARD Protects counters while cutting

C OLANDER Drains liquids from large amounts of ingredients

S TRAINER Drains liquids from small amounts of ingredients

W HISK Whip, beat, and mix

C AN O PENER Removes the lids of cans

D RY M EASURING C UPS Measuring dry ingredients 1 c. ½ c. 1/3 c. ¼ c.

M EASURING S POONS Measure anything smaller than ¼ cup 1 T. 1 t. ½ t. ¼ t.

L IQUID M EASURING C UP Measures all liquids

C USTARD C UP Holds premeasured ingredients

S PATULA Level off dry ingredients

S KILLET For pan and stir frying

T ONGS Pick up and turn over hot foods without piercing the skin

W OODEN S POON For stirring ingredients together

L ADLE For spooning up soups and stews

S AUCE P AN For boiling water and making soups

T URNER For turning over and flipping hot foods

J ELLY R OLL P AN /B AKING S HEET 4 sided baking sheet, prevents spills in the bottom of the oven

C OOKIE S HEET 2 sided baking sheet, easy to slide cookies off without breaking them

C AKE P AN Used to bake cakes in

P IE P LATE Used to bake pies

P IZZA P AN Used to bake pizzas on

M UFFIN P AN /T IN Used for baking muffins and cupcakes

C OOLING R ACK Used to cool baked and warm goods on