1. KITCHEN TOOLS

2. 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

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

4. MEASUREMENT TOOLS LIQUID MEASURING CUP SPATULA DRY MEASURING CUP
MEASURING SPOONS

5. DRAINING AND STRAINING TOOLS
Colander
Strainer
Slotted spoon

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

7. TABLEWARE
Plates
Cups
Flatware
Drinking glasses
Serving dishes

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

9. 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

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

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

12. COOKING TERMS

13. 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.

14. 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.

15. 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.

16. 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.

17. 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.

18. CUTTING TERMS

19. 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

20. 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.

21. 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.

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

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

24. PREPARATION TERMS

25. 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.

26. 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.

27. 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.

28. 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.

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

30. MIXING TERMS

31. 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.

32. 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.

33. 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.

34. 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.

35. 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.

36. 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.