1. EQUIPMENT NAMES AND USES

2. M IXING B OWLS Combine ingredients in

3. P ASTRY B LENDER Used to cut fat into flour

4. G RATER Shred food into tiny pieces

5. K ITCHEN S HEARS Cut up dry foods and herbs

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

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

8. P ARING K NIFE Make small shallow cuts

9. C HEFS K NIFE Knife used to dice and mince

10. R OLLING P IN Roll dough flat

11. S IFTER Adds air into flour and other dry ingredients

12. C UTTING B OARD Protects counters while cutting

13. C OLANDER Drains liquids from large amounts of ingredients

14. C AN O PENER Removes the lids of cans

15. P EELER Removes the skin of fruits and vegetables

16. S TRAINER Drains liquids from small amounts of ingredients

17. W HISK Whip, beat, and mix

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

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

20. L IQUID M EASURING C UP Measures all liquids

21. C USTARD C UP Holds premeasured ingredients

22. S PATULA Level off dry ingredients

23. S KILLET For pan and stir frying

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

25. W OODEN S POON For stirring ingredients together

26. L ADLE For spooning up soups and stews

27. S AUCE P AN For boiling water and making soups

28. T URNER For turning over and flipping hot foods

29. B ASTING S POON Moving liquids to keep a food moist

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

31. P IE P LATE Used to bake pies

32. P IZZA P AN Used to bake pizzas on

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

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

35. C AKE P AN Used to bake cakes in

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