Hand Tools
Cooking Pans
What’s It Used For?
Maintenance Matters
Mix & Match (Definitions)
100

This tool is used to strain liquids or bundle herbs – it's made of light cotton

Cheesecloth

100

This flat pan is used for baking cookies or roasting vegetables.

Sheet Pan

100

100 pts: You’d use this to whip cream or beat eggs.

 Wire Whip

100

This pan must be dried immediately after washing to prevent rust.

Cast Iron

100

A conical strainer used to remove solids from liquids for a smooth texture.

China Cap

200

 This slicing tool helps make even slices of fruits and veggies – watch your fingers

Mandolin

200

A large pot is used to make soups, stocks, and boil pasta.

Stockpot

200

 Use this to remove citrus zest for flavor in baked goods.

Zester

200

This hand tool should not be soaked for long and must be carefully cleaned to avoid dulling the blade. 

 (Mandolin)

200

A tool used to aerate flour and break up clumps.

 Sifter

300

A long-handled spoon used for serving soups and sauces.

Ladle

300

This pan has high sides and is great for boiling sauces or small batches of soup.

Saucepan

300

You’d pick this tool to grip, flip, or turn food without using your hands.

Tongs

300

This flexible tool should not be left on hot surfaces to avoid damage. 

Rubber Spatula

300

A metal container that uses hot water below a pan to gently heat food.

 Bain-Marie

400

This tool removes foam or fat from the surface of liquids.

Skimmer

400

This shallow pan with straight sides is used for quick cooking or frying.

 Sauté Pan

400

This two-pan system helps you melt chocolate without burning it.

Double Boiler

400

How do you clean a sifter properly? 

Tap or brush clean; wash if needed and dry completely to prevent rust

400

A container commonly used in commercial kitchens for storing and cooking large volumes of food.

Hotel Pan

500

This flexible tool is used to scrape bowls or fold ingredients.

 Rubber Spatula

500

This heavy-duty pan needs seasoning and is excellent for high-heat cooking.

Cast Iron

500

Used in buffets to keep food warm with a flame underneath.

Chafing Dish

500

Why is it important to regularly sanitize a colander?

To prevent cross-contamination, especially with raw foods

500

 A narrow, bent-handled tool used for spreading frosting or lifting delicate foods.

Offset Spatula