KITCHEN TOOLS

Electric hand mixer/beaters Whisk Rubber scraper Pastry blender Sifter MIXING TOOLS Mixing bowls Electric hand mixer/beaters Whisk Rubber scraper Pastry blender Sifter Wooden spoon

CUTTING TOOLS CHEFS KNIFE PARING KNIFE BREAD KNIFE BISCUIT/DONUT CUTTER UTILITY KNIFE CUTTING BOARD PEELER GRATER APPLE CORER SLICER

MEASUREMENT TOOLS LIQUID MEASURING CUP SPATULA DRY MEASURING CUP MEASURING SPOONS

DRAINING AND STRAINING TOOLS Colander Strainer Slotted spoon

SMALL APPLIANCES Blender Hand mixer Toaster Electric frying pan (skillet) Popcorn maker Pasta machine Smoothie machine Coffee maker Stand mixer Waffle iron Food processor

TABLEWARE Plates Cups Flatware Drinking glasses Serving dishes

COOKING TOOLS SAUCE PAN DOUBLE BOILER SKILLET/FRYING PAN WOODEN SPOON SAUTÉ PAN OVEN MITT/POT HOLDERS DUTCH OVEN

BAKING TOOLS COOKIE SHEET SQUARE PAN COOLING RACK 9X13 BAKING PAN LOAF PAN TUBE PAN ROUND CAKE PAN MUFFIN TIN PIE PLATE JELLY ROLL PAN

LIFTING TOOLS TURNER ICE CREAM SCOOP LADLE TONGS PIE SERVER SLOTTED SPOON UTILITY FORK UTILITY SPOON PASTA SERVER

MISCELLANEOUS TOOLS PASTRY BRUSH FUNNELS VEGETABLE BRUSH ROLLING PIN CAN OPENER GARLIC PRESS

COOKING TERMS

BAKE Using 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.

BOIL Heating 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.

BROIL Food 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/SAUTÉ Cooking 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.

ROAST Cooking 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

CHOP To 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/SHRED To 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.

JULIENNE To 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.

PARE To 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.

GREASE To 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.

GARNISH Edible 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.

MARINATE To “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.

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

MIXING TERMS

CUT IN Technique 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.

FOLD Gentle 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.

CREAM Process 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.

KNEAD Technique 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.

SIFT Process 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.

WHIP To 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.