Major Appliances
Parts of a Recipe
Food Preparation Terms
Cookware and Bakeware
Measuring and Mixing Tools
100
A large cooking stove
What is a range
100
Items of food needed to create a recipe
What is an ingredient
100
Divide food with a knife or scissors into pieces
What is cutting
100
Used for pan frying foods
What is a Skillet
100
Used to measure dry ingredients
What is a dry measuring cup
200
cooks food by circulating hot air around food
What is a conventional oven
200
The amount of each ingredient needed to complete the recipe
What are the measurements
200
To cut into very fine pieces
What is mincing
200
Used for cooking soups, gravies and sauces
What is a Sauce Pan
200
Used to measure liquid ingredients
What are liquid measuring cups
300
cooks with waves of energy that produce heat inside food
What is a microwave oven
300
Steps you take to complete a recipe
What are the directions
300
Mixing ingredients quickly and vigorously using a beater or whisk to mix air
What is whipping
300
Used to roast turkeys, chickens and large cuts of meat
What is a Roasting Pan
300
Used to scrape the sides of bowls and pans
What is a rubber scraper or rubber spatula
400
Works like a conventional oven except a fan circulates hot air at a high speed
What is a convection oven
400
Information at the end of a recipe the lists the calories, fat grams, and sodiim
What is the Nutrition Content Label
400
Covering food with a seasoned liquid for a specific amount of time to make for flavorful
What is marinating
400
Used for making Casseroles and Baked Dishes
What is a Casserole Dish
400
Used to blend ingredients until they are smooth. Used for wisking or whipping
What is a wire wisk
500
Label that shows energy efficiency
What is the Energy Star Label
500
How much the recipe makes, the number of servings
What is the Yield
500
Mixing a solid fat with a dry food
What is Cutting In
500
Two fitted saucepans. Used to slowly boiler or simmer foods.
What is a Double Boiler
500
A tool used to mix solid fat into flour
What is a Pastry Blender
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