Name That Tool
It's All in the Technique
Fun Food Facts
Staying Safe
A Little Bit of Everything
100
This bowl holds no water! With small, equally spaced perforations, it allows liquids to drain from foods like pasta, vegetables, and fruit. 
Colander
100
This term means to prepare food by adding heat in any form
Cook
100
Don't hurt yourself thinking about this one: abbreviated "pn", it's a small unit of measurement used for adding spices or sugar to your cooking
Pinch
100
In personal sanitation, this is the most important step you can take before handling food. 20 seconds ought to do it.
Washing your hands
100
This country is officially credited with inventing pizza.
Italy
200
A broad, flexible rubber or plastic tip on a long handle. Used to scrape bowls or pans or fold in ingredients. "You just fold it in!"
Rubber Spatula
200
Use a chef's knife for this technique, it means to cut foods into bite-sized pieces
Chopping
200
This traditional Mexican sauce is made from chocolate and chili peppers
Mole
200
Point down and by your side is how you should carry this piece of kitchen equipment.
A knife
200
Before we had standards of measurements in cooking we had spoons to stir tea and spoons for table service. Now a standard size, this is the number of teaspoons that equal a tablespoon.
3
300
This knife is between 8-12 inches long and has a serrated blade which is used to saw back and forth and make clean, even cuts of this soft, baked good. Bring the butter.
Bread Knife
300
A tool and a stirring/mixing technique. It involves rapidly mixing ingredients to incorporate air and make the mixture light and fluffy.
Whisking
300
This herb's dried seeds are referred to as coriander but used fresh, its leaves and stems go by this name and some people think it tastes like soap.
Cilantro
300
A good conductor of heat and electricity, this should never go in the microwave.
Metal
300
The term "Holy Trinity" in Cajun cuisine refers to a mixture of diced onions, celery, and this vegetable, and often used as a base in gumbo and jambalaya. In its French version, the Mirepoix, it would be carrot, but Cajun cooking has a little more kick.
Bell pepper
400
Handheld utensil used to cut cold butter into small pieces while mixing with flour mixtures, a common first step in making pie crust.
Pastry Blender
400
Roasting, Broiling, Braising, and Baking can all be achieved in the oven except one. The odd one out is achieved on the stove.
Braising
400
Wicked - it's green! This is also known as Japanese horseradish.
Wasabi
400
You should do this FIRST if you discover your toast is stuck in your toaster.
Unplug the toaster
400
This 3-word French phrase literally means "everything in its place" and describes measuring and prep of ingredients before you start cooking
Mise en place
500
"Watch your fingers!" Designed for slicing and julienning vegetables and other ingredients with precision and ease, this flat, rectangular piece of equipment comes with a set of sharp, adjustable blade for versatile slicing.
Mandoline
500
Meaning "to the tooth", this Italian phrase is how I like most pastas and some rice - just firm to the bite.
Al dente
500
This fruit is the most popular and most consumed in the world with an average of 182 million metric tons consumed - too bad most still think it's a vegetable.
Tomato
500
This common pantry ingredient can be used to put out small grease fires by smothering the flames.
Salt or baking soda
500
One of the most versatile proteins, eggs can be cooked in a variety of ways. These 4 methods are the most common using the stove top, with the fifth needing the oven.
Boiled, scrambled, fried, and poached. Baked is the 5th.