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Flashcards in Utensils and Cooking Tools Deck (136):
1

bain-marie

a water bath; cooking food in a smaller container that is placed in a larger container in which water is boiled, in order to apply heat evenly and gradually

2

banneton

a basket used to give shape to sourdough as it rises before baking

3

basting brush

a brush used to apply glaze, oil, or a meat's juices to a food before, during, or after cooking

4

basting syringe

a large syringe used to recover juices produced during the cooking of meat and reapply them to the top of the dish to flavor and moisten it

5

bench scraper

a sharp-edged metal or plastic tool used to pick up dough or scrape it off the preparation surface

6

blender

an electric appliance used to cut, purée, or mix ingredients

7

bread knife

a long, serrated knife designed for cutting bread

8

butcher block

a wood block designed for the high-impact blows used in cutting apart meat; can often be resurfaced by sanding down the top layer

9

candy thermometer

a thermometer used for judging the different stages of sugar concentration in candymaking; can read higher temperatures (usually up to 200°C) than a meat thermometer

10

casserole

a deep dish used for both cooking and serving casseroles, ragouts, etc.

11

cheese slicer

a plate, usually made of metal and connected to a handle, that is run across the face of cheese to remove a thin slice from it

12

cheesecloth

a cloth used to strain cheese, tofu, and other foods (e.g., in making cheese, the cloth retains the curds and allows the whey to pass through)

13

chef's knife

a long, versatile knife (usually 8 inches and roughly triangular) favored by professional chefs for its usefulness in a range of cutting situations (mincing, cutting meat, chopping vegetables, etc.)

14

chinoise

a very fine cone-shaped sieve used for refining custards, sauces, etc., or for evenly applying powders to the top of dishes

15

chopsticks

long, slender rods (the cooking variety are usually thicker and longer than those used to eat), often used to move food around in a wok

16

chopping board

a surface, usually made of hard wood or plastic, on which foods are cut

17

cleaver

a wide, square-bladed knife usually used to chop boneless meat

18

colander

a large bowl with perforations through which liquid can pass (often used in draining water from pasta)

19

cookie cutter

an artistically-shaped loop of metal used to cut dough into predetermined shapes (cookies)

20

crab cracker

a lever used to crack the legs of crab or lobster

21

crab fork

a small fork used to remove the meat from crab legs

22

creamer

a small jug (usually metal or ceramic) for serving milk or cream at a table setting

23

crockery

a catch-all phrase for dishes, bowls, and plates

24

dough mixer

an electric appliance with swiveling, interlacing arms that rotate through a container to mix and knead dough

25

egg beater

a handle with stiff metal loops protruding from it that is used to vigorously agitate eggs in order to "fluff" them (add air bubbles to make the mixture lighter)

26

egg slicer

a device that holds a hard-boiled egg and slices it with metal wires thrust across it

27

egg timer

a timer designed to measure time for cooking (not necessarily for eggs)

28

food mill

a sieve outfitted with a blade bevelled against its bottom surface that swivels in a circular motion to purée foods such as potatoes, tomatoes, fruit, etc.

29

fork

any utensil with a handle and several (two to five) tines, or sharp points, to hold or move food during a meal

30

frying pan

a shallow, flat-bottomed, lidless pan used to cook foods (usually in oil or butter)

31

funnel

a conical instrument used to transfer powdered, granular, or liquid ingredients into a small-necked container without spilling

32

garlic press

a metal lever that presses garlic through a lattice to cut it finely for use in cooking

33

grater

a (usually metal) plate or box against which foods are rubbed to break them into little slivers or shavings (e.g., vegetables, cheese, citrus fruit peel, etc.)

34

grill

a platform used to "grill" foods (apply direct heat), usually with an open flame as in charcoal grills

35

ice cream scoop

a spoon used to serve ice cream (sometimes has a special curvature to allow easy deposition of its contents or a mechanically-activated wire to extract the ice cream

36

idli pan

small perforated molds (usually several to a tray) used to make idli, an Indian rice-and-lentil cake

37

ladle

a large spoon with a long handle used to mix and serve soups and other liquid foods or beverages

38

lamé

a double-edged blade used to perforate the top of baking bread to control moisture and impart to it a distinctive appearance

39

mandoline

two slightly offset plates used to julienne (cut into thin strips) vegetables by running the vegetables across the edge of one of them, resulting in slices as thick as the plates are far apart

40

measuring cup

a clear cup gradated with volume measurements indicated along its height; or metal cups of set volume, used to measure ingredients in cooking

41

measuring spoon

spoons of set volumes (e.g., 1/2 teaspoon, 1 teaspoon, 1 tablespoon, etc.)

42

meat tenderizer

a mallet with a rough face used for beating meat in order to make it softer

43

meat thermometer

a thermometer used to judge when meat has cooked thoroughly

44

melon baller

a spoon used to carve smalls out of the "meat" of canteloupe or other melons

45

mezzaluna

a curved blade with handles at either end used to chop herbs, etc.

46

molcajete

a stone mortar and pestle, usually made of basalt, used in Mexican cuisine to make guacamole, salsas, etc.

47

nutcracker

a lever used to crack open nuts; often decorated

48

pastry bag

a flexible vessel that is filled and pressed to push out a stream of batter, icing, etc. into a desired shape

49

peel

a flat plate attached to a very long handle used to insert and remove foods from ovens (especially large, brick ovens, etc.)

50

pepper mill

a container that grinds peppercorns between two surfaces to apply pepper directly to completed dishes to taste

51

pizza cutter

a handle connected to a sharp metal wheel that spins freeling in a plane perpendicular to the pizza and is used to slice pizzas without disturbing toppings

52

potato masher

a handle connected to a rigid head (wire, a perforated plate, etc.) used to mash or purée cooked potatoes into a mash

53

potato peeler

a handle connected to a rigid or swiveling head (consisting of a grooved, slitted, and sharpened head) that removes only the very outermost layer of a potato (or other vegetable), preserving almost all its flesh

54

pressure cooker

a large pot with a lid that forms a hermitic seal through a gasket or sealing ring and contains a regulator (or valve), used to cook foods quickly by keeping them highly pressurized

55

rolling pin

a cylinder (usually wooden) with a lengthwize axle attached to handles used to flatten dough

56

saucer

a dish (usually ceramic) with a circular indentation in the middle into which a matching teacup fits

57

sieve

a fine-meshed surface through which food is forced to make it more uniform or to purify it

58

slotted spoon

a spoon with perforations (often in decorative patterns) that allow liquid to pass through, used to lift solid foods (such as canned fruit) out of a liquid medium

59

spatula

a flat-headed utensil designed to scrape, flip, or lift foods such as pancakes, fried eggs, etc.

60

spork

culterly that has the curvature of a spoon and short tines like a fork, allowing it to be used to eat both liquid and solid foods

61

squeezer

a dish with a rough-edged central protrusion onto which lemons (or other citrus fruit) are pressed and twisted in order to collect their juice efficiently

62

tablespoon

a large spoon used for serving and eating at a table setting

63

tagine

a dish (usually ceramic) with a tall, conical lid used in North African cuisine to serve the dish by the same name

64

tamis

a large sieve used in Indian cuisine to purify flour, spices, etc.

65

teaspoon

a spoon used to stir tea at a table setting; or a type of a measuring spoon (not used for stiring tea)

66

tomato knife

a serrated knife used to cut tomatoes (the serrations pierce the skin of the tomato without crushing or bruising the flesh)

67

waffle iron

two metal faces with a lattice of indentations connected at a pivot edge onto which waffle batter is poured and baked

68

wok

a wide-lipped, round-bottomed pan used in Chinese cuisine for stir-frying

69

a water bath; cooking food in a smaller container that is placed in a larger container in which water is boiled, in order to apply heat evenly and gradually

bain-marie

70

a basket used to give shape to sourdough as it rises before baking

banneton

71

a brush used to apply glaze, oil, or a meat's juices to a food before, during, or after cooking

basting brush

72

a large syringe used to recover juices produced during the cooking of meat and reapply them to the top of the dish to flavor and moisten it

basting syringe

73

a sharp-edged metal or plastic tool used to pick up dough or scrape it off the preparation surface

bench scraper

74

an electric appliance used to cut, purée, or mix ingredients

blender

75

a long, serrated knife designed for cutting bread

bread knife

76

a wood block designed for the high-impact blows used in cutting apart meat; can often be resurfaced by sanding down the top layer

butcher block

77

a thermometer used for judging the different stages of sugar concentration in candymaking; can read higher temperatures (usually up to 200°C) than a meat thermometer

candy thermometer

78

a deep dish used for both cooking and serving casseroles, ragouts, etc.

casserole

79

a plate, usually made of metal and connected to a handle, that is run across the face of cheese to remove a thin slice from it

cheese slicer

80

a cloth used to strain cheese, tofu, and other foods (e.g., in making cheese, the cloth retains the curds and allows the whey to pass through)

cheesecloth

81

a long, versatile knife (usually 8 inches and roughly triangular) favored by professional chefs for its usefulness in a range of cutting situations (mincing, cutting meat, chopping vegetables, etc.)

chef's knife

82

a very fine cone-shaped sieve used for refining custards, sauces, etc., or for evenly applying powders to the top of dishes

chinoise

83

long, slender rods (the cooking variety are usually thicker and longer than those used to eat), often used to move food around in a wok

chopsticks

84

a surface, usually made of hard wood or plastic, on which foods are cut

chopping board

85

a wide, square-bladed knife usually used to chop boneless meat

cleaver

86

a large bowl with perforations through which liquid can pass (often used in draining water from pasta)

colander

87

an artistically-shaped loop of metal used to cut dough into predetermined shapes (cookies)

cookie cutter

88

a lever used to crack the legs of crab or lobster

crab cracker

89

a small fork used to remove the meat from crab legs

crab fork

90

a small jug (usually metal or ceramic) for serving milk or cream at a table setting

creamer

91

a catch-all phrase for dishes, bowls, and plates

crockery

92

an electric appliance with swiveling, interlacing arms that rotate through a container to mix and knead dough

dough mixer

93

a handle with stiff metal loops protruding from it that is used to vigorously agitate eggs in order to "fluff" them (add air bubbles to make the mixture lighter)

egg beater

94

a device that holds a hard-boiled egg and slices it with metal wires thrust across it

egg slicer

95

a timer designed to measure time for cooking (not necessarily for eggs)

egg timer

96

a sieve outfitted with a blade bevelled against its bottom surface that swivels in a circular motion to purée foods such as potatoes, tomatoes, fruit, etc.

food mill

97

any utensil with a handle and several (two to five) tines, or sharp points, to hold or move food during a meal

fork

98

a shallow, flat-bottomed, lidless pan used to cook foods (usually in oil or butter)

frying pan

99

a conical instrument used to transfer powdered, granular, or liquid ingredients into a small-necked container without spilling

funnel

100

a metal lever that presses garlic through a lattice to cut it finely for use in cooking

garlic press

101

a (usually metal) plate or box against which foods are rubbed to break them into little slivers or shavings (e.g., vegetables, cheese, citrus fruit peel, etc.)

grater

102

a platform used to "grill" foods (apply direct heat), usually with an open flame as in charcoal grills

grill

103

a spoon used to serve ice cream (sometimes has a special curvature to allow easy deposition of its contents or a mechanically-activated wire to extract the ice cream

ice cream scoop

104

small perforated molds (usually several to a tray) used to make idli, an Indian rice-and-lentil cake

idli pan

105

a large spoon with a long handle used to mix and serve soups and other liquid foods or beverages

ladle

106

a double-edged blade used to perforate the top of baking bread to control moisture and impart to it a distinctive appearance

lamé

107

two slightly offset plates used to julienne (cut into thin strips) vegetables by running the vegetables across the edge of one of them, resulting in slices as thick as the plates are far apart

mandoline

108

a clear cup gradated with volume measurements indicated along its height; or metal cups of set volume, used to measure ingredients in cooking

measuring cup

109

spoons of set volumes (e.g., 1/2 teaspoon, 1 teaspoon, 1 tablespoon, etc.)

measuring spoon

110

a mallet with a rough face used for beating meat in order to make it softer

meat tenderizer

111

a thermometer used to judge when meat has cooked thoroughly

meat thermometer

112

a spoon used to carve smalls out of the "meat" of canteloupe or other melons

melon baller

113

a curved blade with handles at either end used to chop herbs, etc.

mezzaluna

114

a stone mortar and pestle, usually made of basalt, used in Mexican cuisine to make guacamole, salsas, etc.

molcajete

115

a lever used to crack open nuts; often decorated

nutcracker

116

a flexible vessel that is filled and pressed to push out a stream of batter, icing, etc. into a desired shape

pastry bag

117

a flat plate attached to a very long handle used to insert and remove foods from ovens (especially large, brick ovens, etc.)

peel

118

a container that grinds peppercorns between two surfaces to apply pepper directly to completed dishes to taste

pepper mill

119

a handle connected to a sharp metal wheel that spins freeling in a plane perpendicular to the pizza and is used to slice pizzas without disturbing toppings

pizza cutter

120

a handle connected to a rigid head (wire, a perforated plate, etc.) used to mash or purée cooked potatoes into a mash

potato masher

121

a handle connected to a rigid or swiveling head (consisting of a grooved, slitted, and sharpened head) that removes only the very outermost layer of a potato (or other vegetable), preserving almost all its flesh

potato peeler

122

a large pot with a lid that forms a hermitic seal through a gasket or sealing ring and contains a regulator (or valve), used to cook foods quickly by keeping them highly pressurized

pressure cooker

123

a cylinder (usually wooden) with a lengthwize axle attached to handles used to flatten dough

rolling pin

124

a dish (usually ceramic) with a circular indentation in the middle into which a matching teacup fits

saucer

125

a fine-meshed surface through which food is forced to make it more uniform or to purify it

sieve

126

a spoon with perforations (often in decorative patterns) that allow liquid to pass through, used to lift solid foods (such as canned fruit) out of a liquid medium

slotted spoon

127

a flat-headed utensil designed to scrape, flip, or lift foods such as pancakes, fried eggs, etc.

spatula

128

culterly that has the curvature of a spoon and short tines like a fork, allowing it to be used to eat both liquid and solid foods

spork

129

a dish with a rough-edged central protrusion onto which lemons (or other citrus fruit) are pressed and twisted in order to collect their juice efficiently

squeezer

130

a large spoon used for serving and eating at a table setting

tablespoon

131

a dish (usually ceramic) with a tall, conical lid used in North African cuisine to serve the dish by the same name

tagine

132

a large sieve used in Indian cuisine to purify flour, spices, etc.

tamis

133

a spoon used to stir tea at a table setting; or a type of a measuring spoon (not used for stiring tea)

teaspoon

134

a serrated knife used to cut tomatoes (the serrations pierce the skin of the tomato without crushing or bruising the flesh)

tomato knife

135

two metal faces with a lattice of indentations connected at a pivot edge onto which waffle batter is poured and baked

waffle iron

136

a wide-lipped, round-bottomed pan used in Chinese cuisine for stir-frying

wok