Mixing and handling
Pick up or turn food without using your hands
Tongs
A measuring tool for dry ingredients.
Measuring cups
All purpose knife. Chopping, cubing, dicing, slicing.
Chefs knife
Thick heavy bottom and straight sides
-used to fry, braise, sear, and brown foods
Skillet or Sauté pan
Provides a safe clean surface for chopping and slicing ingredient’s
Cutting board
Scrapes food from the inside of bowls and pans or to mix ingredients
Rubber spatula
Measuring small amounts of liquid or dry ingredients.
Measuring spoons
Small knife for peeling and precise cuts. Fruits and vegetables
Paring knife
Appliance with a oven and stovetop
Kitchen Range
Removes the skins from fruits or vegetables
Peeler
Hand beat , mix, incorporate, stir
Whisk
Determine a foods doneness by registering its internal temp.
Meat thermometer
Bread knife
Small deep cooking pot with a long handle
Sauce pan
Break up foods fibers and release their juices
Citrus juicer (reamer)
Lift and turn food. Ex. Pancakes, burger
Turner
Used to measure liquid ingredients
Liquid Measuring Cup
Boning knife.
Round cake pan with removable bottom
Rinsing and draining foods
Colander
Reach the bottom of deep pots and handle liquid
ladle
Used to measure or serve equal amounts of food.
Scoop
Japanese knife used for slicing dicing and mincing. Flat edge and precision.
Santoku
Baking pan with fluted or grooved sides
Bundt Pan
Pipe cream or mixtures, fill pasta or baked goods, decorate
Pastry bag