I.

Identification
1. A tool used to flatten dough for rolls, pizza, cookies or crusts.
2. Used for mixing and stirring hot foods.
3. A cutting tool used to shred or grate foods like potatoes, cabbage, and cheese.
4. The tool used for basting baked goods with melted butter or brushing on glazes.
5. All-purpose large knife used to slice, mince, chop, cube and dice foods.
6. Used to whip eggs or cream or add air to a batter.
7. A tool used to mix or whip ingredients quickly. It is the fore-runner of the electric mixer.
8. These are utensils used for measuring various amounts of dry or sticky ingredients
accurately. They must be filled to the top and levelled off.
9. A manual tool used to mash cooked fruits or vegetables into a puree, as well as for mashed
potatoes, pumpkin, apples, etc.
10. A broad, flat, flexible blade used to mix, spread and lift material including foods.
II. Fill in the blanks.
1. Large fork with a heavy handle used for meats or large pieces of food while they
are hot.
2. Spoon with slots, holes or other openings that let the liquid pass through while the
larger solids on top.
3. Utensils used for measuring of both dry and liquid ingredients accurately.
4. Utensil used to measure the liquid of ingredients accurately.
5. A bowl with that allow liquids to pass through; used for separating solid materials
from liquids and washing vegetables and fruits.
6. A small knife with a plain edge blade that is ideal for (or “paring”) fruits and
vegetables.
7. Specially designed scissors for the kitchen; with one to help cut through flesh
such as chicken joints or fish fillets.
8. Small utensil like a knife usually used to , level dry ingredients when measuring
or slice butter.
9. Used to separate and in dry ingredients such as flour, as well as to aerate and
combine them.
10. Handheld utensil used to “ “ firm shortening or butter into small pieces while mixing
with flour mixtures.