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TLE FINALS > Different Tools and Equipment in Preparing Appetizer > Flashcards

Different Tools and Equipment in Preparing Appetizer Flashcards

1
Q

It is used to remove the core and pips from apples and similar fruits.

A

Apple corer

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2
Q

It is used to cut apple and similar fruits easily while simultaneously removing the core and pips.

A

Apple cutter

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3
Q

It is used during cooking to cover meat in its own juices or with a sauce.

A

Baster

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4
Q

It is made of metal or plastic, with fairly sharp edges to cut through dough.

A

Biscuit cutter

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5
Q

It consists of a cylinder with a plunger on one end which is used to extrude cookie dough through a small hole at the other end.

A

Biscuit presser

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6
Q

It is used to create a hard layer of caramelized sugar in a crème brulee.

A

Blow torch

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7
Q

It is a disc with a raised rim, designed to ensure an even distribution of temperature throughout the pot.

A

Boil over preventer

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8
Q

It is a device that enables the removal of metal bottle caps from bottles.

A

Bottle opener

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9
Q

It is a round, open topped container, capable of holding liquid. Materials used to make this vary considerably, and include wood, glass, and ceramic materials.

A

Bowl

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10
Q

It is a serrated blade made of metal and long enough to slice across a large loaf of bread.

A

Bread knife

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11
Q

It is made of glass or porcelain to absorb heat, which helps color the layer of food in contact with its surface.

A

Browning tray

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12
Q

It is used to produce decorative butter shapes.

A

Butter curler

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13
Q

It is used to cut slices in pies or cakes, and then transfer to a plate or container.

A

Cake and pie server

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14
Q

It is used to cut cheese.

A

Cheese knife

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15
Q

It is a gauzed cotton cloth, used to remove whey from cheese curds, and to help hold the curds together as the cheese is formed.

A

Cheesecloth

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16
Q

It is used to slice large cuts of beef

A

Chef’s knife

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17
Q

It is used for the removal of pits(stones) from cherries or olives.

A

Cherry pitter

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18
Q

It is used for straining substances such as custards, soups, and sauces, or to dust food with powder.

A

Chinoise

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19
Q

It is used for draining substances cooked in water.

A

Colander

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20
Q

It pierces and removes a cork from a bottle.

A

Corkscrew

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21
Q

It is used to crack the shell of a crab or lobster. It is a clamping device, similar in design to a nutcracker but larger, with ridges on the inside to grip the shell.

A

Crab cracker

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22
Q

It is used to shape or cut dough, and remove dough from a work surface.

A

Dough scraper

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23
Q

It pierces the air pocket of an eggshell with a small needle to keep the shell from cracking during hard-boiling.

A

Egg piercer

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24
Q

It holds a raw egg, and is placed inside a pot of boiling water to poach an egg.

A

Egg poacher

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25
Q

It is a slotted spoon-like utensil used to separate the yolk of an egg from the egg white.

A

Egg separator

26
Q

It consists of a slotted dish for holding the egg and a hinged plate of wires or blades that can be closed to slice.

A

Egg slicer

27
Q

It is a long, narrow knife with a finely serrated blade, used to slice fine fillet cuts of fish or other meat.

A

Fillet knife

28
Q

It is used to remove the scales from the skin of fish before cooking.

A

Fish scaler

29
Q

It blends flour with other ingredients and aerates it in the process.

A

Flour sitter

30
Q

It consists of a bowl, a plate with holes like a colander, and a crank with a bent metal blade which crushes the food and forces it through the holes.

A

Food mill

31
Q

It is a pipe with a wide, conical mouth and a narrow stem. It is used to channel liquid or fine-grained substances into containers with a small opening.

A

Funnel

32
Q

It is a kitchen tool which is specifically designed for the purpose of pulping garlic for cooking.

A

Garlic press

33
Q

It is a finely serrated knife used for separating segments of grapefruit or other citrus fruit.

A

Grapefruit knife

34
Q

It refers to a device that has a surface covered with holes edged by slightly raised cutting edges used for grating cheese and other foods, or a utensil with sharp perforations for shredding foods.

A

Cheese grater

35
Q

It is a small pouring jug that separates roast meat drippings from melted fat, for making gravy.

A

Gravy strainer

36
Q

It chops or minces raw herbs

A

Herb chopper

37
Q

It is a type of serving spoon used for soup, stew, or other foods.

A

Ladle

38
Q

It is a juicer with a fluted peak at the end of a short handle, where a half a lemon is pressed to release the juice.

A

Lemon reamer

39
Q

It is a juicer, similar in function to a lemon reamer, with an attached bowl. Operated by pressing the fruit against a fluted peak to release the juice into the bowl.

A

Lemon squeezer

40
Q

It is a long-handled, narrow pick, used to pull meat out of narrow legs and other parts of a lobster or crab.

A

Lobster pick

41
Q

It comes in an 8-ounce size used to measure either dry or liquid ingredients.

A

Measuring cup/measuring jar

42
Q

These are used to measure dry or wet ingredients in amounts from 1/4 teaspoon to 1 tablespoon.

A

Measuring spoons

43
Q

It is used to make smooth balls of melon or other fruit, or other potatoes.

A

Melon baller

44
Q

It is made from either porcelain or wood. This is where you use to forcefully squeeze ingredients.

A

Mortar and pestle

45
Q

It is used to crack, or open the hard outer shell of various nuts.

A

Nutcracker

46
Q

It is a device used to grate a nutmeg seed.

A

Nutmeg grater

47
Q

It is used to cut pastry ingredients, such as flour and butter, for blending and mixing while they are in a bowl.

A

Pastry blender

48
Q

It is used to spread oil, juices, sauce, or glaze on food.

A

Pastry brush

49
Q

It is a tool which is used to cut, shape, or mold pastry.

A

Pastry wheel

50
Q

It is used to crush soft foods such as cooked potatoes for mashed potatoes or cooked apples for applesauce.

A

Potato masher

51
Q

It is used for disjointing and cutting uncooked poultry.

A

Poultry shear

52
Q

It is a long, rounded wooden, or marble tool rolled across the dough to flatten it.

A

Rolling pin

53
Q

It is an instrument with a meshed or perforated bottom, used for separating coarse from fine parts of loose matter and for straining liquids.

A

Sieve

54
Q

It is a wide shallow wire-mesh blanket with a long handle used for removing hot food from liquid or skimming foam off when making broths.

A

Slotted spoon skimmer

55
Q

It is a hand-held tool that is used for lifting, flipping, or spreading. It can also be used to scrape down the sides of pots or pans.

A

Spatula

56
Q

It is used to open tins or cans.

A

Tin opener

57
Q

It is a small serrated knife used to slice through tomatoes.

A

Tomato knife

58
Q

It is used for gripping and lifting. It is usually used to move items on hot surfaces, such as barbeques, or to select small or grouped items, such as sugar cubes or salad portions.

A

Tongs

59
Q

These are long stainless-steel needles threaded with twine and used to truss food.

A

Trussing needles

60
Q

It is used to blend ingredients smooth, or to incorporate air into a mixture, in a process known as whisking or whipping.

A

Whisk

61
Q

It is used for mixing and stirring during cooking and baking.

A

Wooden spoon

62
Q

It is a kitchen utensil for obtaining zest from lemons and other citrus fruit.

A

Zester

TLE FINALS (8 decks)

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