kitchen tools

Question 1

Colander

Answer 1

A perforated bowl used to strain liquid from food, especially after cooking

Question 2

Pastry Blender

Answer 2

A pastry blender or pastry cutter is a kitchen tool used to mix a hard (solid) fat into flour in order to make pastries. The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed (known as “cutting in”).

Question 3

strainer

Answer 3

The word “sift” derives from “sieve”. In cooking, a sifter is used to separate and break up clumps in dry ingredients such as flour, as well as to aerate and combine them. A strainer is a form of sieve used to separate solids from liquid.

Question 4

dry measures

Answer 4

A measuring cup or measuring jug is a kitchen utensil used primarily to measure the volume of liquid or bulk solid cooking ingredients such as flour and sugar, especially for volumes from about 50 mL (2 fl oz) upwards.

Question 5

baster

Answer 5

A baster, sometimes called a turkey baster, is a tube attached to a rubber bulb used to suck up and squirt cooking liquid from a pan onto roasting meat or poultry, thus moistening it.

Question 6

rolling pin

Answer 6

A rolling pin is a cylindrical food preparation utensil used to shape and flatten dough. … Roller types consists of a thick cylinder with small handles at each end; rod type rolling pins are usually thin tapered batons.

Question 7

rubber spatula

Answer 7

In American English, the rubber scraper (left) is often called a spatula by some because it is a flat utensil used for scraping or spreading. In kitchen utensils, a spatula is any utensil fitting the above description. One variety is used to lift and flip food items during cooking, such as pancakes and fillets.

Question 8

measuring spoons

Answer 8

A measuring spoon is a spoon used to measure an amount of an ingredient, either liquid or dry, when cooking. Measuring spoons may be made of plastic, metal, and other materials. They are available in many sizes, including the teaspoon and tablespoon

Question 9

pastry brush

Answer 9

A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food. Traditional pastry brushes are made with natural bristles or a plastic or nylon fiber similar to a paint brush, while modern kitchen brushes may have silicone bristles.

Question 10

Grater

Answer 10

a device having a surface covered with holes edged by slightly raised cutting edges, used for grating cheese and other foods.

Question 11

Liquid measures

Answer 11

A measure that a cup and clear

Question 12

Thermometer- Oven Safe

Answer 12

A tool that can measure heat from food without it breaking

Question 13

Sifter

Answer 13

a device for separating wanted elements from unwanted material or for characterizing the particle size distribution of a sample, typically using a woven screen such as a mesh or net or metal.

Question 14

Whisk

Answer 14

a utensil for whipping eggs or cream.

Question 15

Peeler

Answer 15

a device for removing the skin from fruit and vegetables.

Question 16

Tongs

Answer 16

an instrument with two movable arms that are joined at one end, used for picking up and holding things.

Question 17

Garlic press

Answer 17

a handheld device for crushing cloves of garlic through a sievelike receptacle.

Question 18

Egg seperator

Answer 18

An egg separator is a tool used to separate the yolk of an egg from the egg white.

Question 19

Spatula

Answer 19

It is a tool with 2 flat edges on a flexible blade.

Question 20

Kitchen shears

Answer 20

Kitchen Shears are specially-designed scissors for the kitchen. They are not shaped like regular scissors; they are shaped like shears. Some are specially made for poultry and fish, with one of their blades being a serrated one to help cut through flesh such as chicken joints or fish fillets.

Question 21

slotted spoons

Answer 21

It is similar in function to a sieve; however, a ladle-sized slotted spoon is most typically used to retrieve items from a cooking liquid while preserving the liquid in the pot, while table-sized slotted spoons are often used to serve foods prepared or packaged in juices, such as canned fruit and vegetables.

Question 22

ladle

Answer 22

A ladle (dipper) is a type of serving spoon used for soup, stew, or other foods. Although designs vary, a typical ladle has a long handle terminating in a deep bowl, frequently with the bowl oriented at an angle to the handle to facilitate lifting liquid out of a pot or other vessel and conveying it to a bowl.

Question 23

scale

Answer 23

Weighing scale. Scales are used to measure the weight of an item. To use a scale, the item which needs to be weighed is put on one side of the scale. Then, weigh stones are put on the other side.