Enter Title

stove

100

What class are we in

what is Fundamentals of food 

200

i am used to spread icing and level ingredients

Straight edged spatula

300

I remove outer surface of fruits of vegetables

peeler

400

suction juices for basting

baster

500

I measure Solid Ingredients such as peanut butter, shortening 

what is Dry measurers 

microwave

100

I cook on stove and have two handles

pot

200

I measure large amounts of liquid ingredients 

What is liquid measurer

300

I measure small portions of wet and dry ingredients

What is measuring spoons 

400

I snip herbs and vegetables

kitchen shears

500

I cut through bones 

What is Poultry shears? 

oven

100

I scrape bowls and fold ingredients

rubber spatula

200

used for dipping and pouring

ladle

300

I am used to remove pieces of food from liquid

what is Slotted Spoon? 

400

I am the most versatile knife, I cut chop and dice

French chef knife

500

perforated bowl used to drain fruits, and vegetables

colander

fridge

100

I turn meats and hot foods

tongs

200

I accurately measure temperature

thermometer

300

I shred food in small and large pieces

shredder grater

400

I am used to blend dry ingredients and remove lumps from powdered sugar

what is a sifter?

500

I blend shortening with flour when making pastry

pastry blender

kitchen

100

i measure dry ingredients 

dry measurers

200

i roll dough and pastry

rolling pin

300

I am available in different sizes, incorporate air into foods

What is a whisk?

400

separate liquid from solid foods 

Strainers

500

beat, blend, incorporate air into foods

rotary beater