Equipment & Terms

Measuring & Equivalents
Review Statements
Brown sugar – pack it into the cup.
Flour – stir, spoon into the cup & level with
the straight edge.
To measure ¾ C use ½ & ¼.
To measure 1/8 C use 2 T.
3 t in a T
16 T in 1 C

IDENTIFY KITCHEN EQUIPMENT
FUNCTION & USE
Bread Knife – serrated or saw tooth edge for
cutting bread

Colander – Used for draining liquid from
larger foods such as pasta

Cutting Board – used to protect
counters when using a knife. Should
be plastic to prevent cross
contamination.

Chefs or French knife – has a wide triangular
blade used for chopping or dicing.
Glass pan – reduce temperature 25 degrees.

Ladle – has a small bowl at the end of
a long handle used for serving liquid
foods.
Meat Thermometer – Used to
measure the internal temperature of
meat.
Oven thermometer- Used to measure the
internal temperature of the oven.

Pancake turner or spatula – Used to lift and
turn flat foods such as hamburgers and
pancakes
Pastry Blender – used to cut fat into dry
ingredients as in biscuits & pie crust.
Paring Knife - To peel or cut small food
items.
Refrigerator/Freezer thermometer – used to
measure the internal temperature of the
refrigerator or freezer.
Rubber scraper – has a rubber end and
is used to scrape food out from bowls,
measuring cups, etc.
Straight edge, metal spatula – long flat spatula
with a straight edge used for leveling or
frosting cakes.

Strainer - wire mesh that separates liquids from
food; usually has small fine holes.
Tongs – used to lift and grip hot bulky foods.

Vegetable Peeler – a tool used to take off the outer
surface of vegetables and fruits.

Wire whisk/whip – used for blending, mixing,
stirring beating and whipping milk and eggs.

Terms
Chop – to cut food into small pieces
Cream – to beat together until soft creamy
& smooth (usually fat and sugar).
Cut-in – to mix fat into flour with two
knives or a pastry blender.
Dice – to cut into very small cubes.
Flour – to coat with a powdered
substance.

Fold-in – to gently cut through the mixture,
scrape across the bottom and turn over
near the surface.
Grate – to rub food on sharp
projections to make small pieces.
Knead – to work dough by pressing and
folding until it becomes smooth & elastic.
Mince – To cut food into smallest possible
pieces.
Peel – to remove the outer skin or rind.

Saute` – to cook in a small amount of fat.

Simmer – to cook just below the boiling
point.
Steam – to cook by the vapor produced
when water is heated to the boiling point.
Whip – to beat rapidly to incorporate air
and increase the volume.

CHOP
To cut into small pieces

CREAM
To work sugar and fat together until the
mixture is soft and fluffy

CUT IN
To cut fat into flour with a pastry blender
or two knives

DICE
To cut into very small cubes, about ¼”

DREDGE
To coat food heavily with other ingredients

FLOUR
To sprinkle or coat with a powdered
substance, often breadcrumbs or seasonings

FOLD
To mix ingredients gently by turning one
part over another

GRATE
To finely divide food in various sizes by
rubbing it on a surface with sharp
projections

KNEAD
To work dough to further mix ingredients
and develop gluten

MINCE
to cut food as finely as possible

PEEL
To remove or strip off the skin or rind of a
fruit or vegetable

Sauté
To brown or cook foods in a small amount
of fat using low-med heat

SIMMER
To cook just below the boiling point

STEAM
To cook by vapor produced when water is
heated to the boiling point

WHIP
To beat rapidly to introduce air bubbles
into the food