Kitchen Equipment

3. less deep than pots and saucepans, used to brown and fry foods
9. to level off dry or solid ingredients when measuring, to loosen baked goods from pans, and to spread or smooth frostings
12. to blend, whip, and lightly beat ingredient faster than you can with a spoon or whisk
14. to measure small amounts of liquid and dry ingredients
15. used to separate solids and liquids, such as seeds from fresh-squeezed juice
16. adds air to flour mixtures, removes lumps from dry ingredients
17. U-shaped wires capped with a handle, used to cut fat into flour when making pastry
18. to lift or turn food such as pancakes and hamburgers
19. includes pots and pans used most on the stovetop
21. containers used for baking food in the oven

1. to dip liquid such as soup from a pot to a bowl
2. used to brush oils, glaze, or sauce onto foods
4. to lift or turn hot food without piercing it
5. has a serrated edge, used to cut bread, cakes, and tomatoes easily
6. a two-part saucepan to gently heat delicate foods, water boils in the lower compartment and heats food in the upper compartment
7. to remove the thin outer layer from vegetables and fruits, or to thinly slice them
8. to lift solid food from liquid or sauce and to drain away liquid
10. to shred cheese and vegetables and to grate citrus peel
11. to hold mixed dishes and desserts while baking
13. to drain liquid from foods such as cooked pasta or washed fruit and vegetables
20. deeper than a skillet, slanted sides are wider at the top, has a rounded or flat bottom, used for stir-frying