Kitchen Equipment

2. For heating foods or liquids (sauces, water, soup)
6. Measure dry and semi-solid ingredients (flour, sugar, sour cream)
8. To accurately measure small quantities of dry and liquid food
13. Drain water during vegetable & fruit washing; drain pasta
15. To turn or lift items such as pancakes & cookies; no metal on non-stick!
17. To cut in shortening/butter into dry ingredients
18. Slicing, cutting, chopping ingredients
19. Cool baked goods to allow air to circulate underneath or to allow rest time for meats
20. Lifting food out of liquid
21. To extract the juice from citrus fruit.

1. Smaller than chef’s knife. Used to cut, slice and dice food,make garnishes and remove peel
3. Shred cheese & vegetables
4. To remove the zest from a lemon or other citrus fruit.
5. To add air to ingredients (cream or egg whites)
7. To pan fry, saute, sear or brown food.
9. Fold ingredients in, scrape plates & bowls
10. Removing foods from hot water, turning foods, an extension of chef’s hands
11. To tell temperature of meat
12. Serve soups or punch; dip and pour liquids
14. Boiling or cooking large amounts of liquids or food.
16. To remove the outer surface from fruits & vegetables