Mise en place is the process of __________ a kitchen workspace, including ingredients and equipment, before cooking.

A meat _____ is used to pound the meat to break apart the tough fibers.

A flipper is used to turn or flip food without ______ it.

A garlic press is a kitchen tool specifically designed for ______ garlic.

A baster is handy for returning some of the ______ from the pan back to the food.

A dredger is used to shake ______, salt, and pepper on meat, poultry, and fish.

A _______ is a flint-type rod used for sharpening the blades of knives.

A _______ is a set of spoons used to assure the right amount of a small ingredient is used.

An _______ is a chamber or compartment used for cooking, baking, heating, or drying.

_______ rely on the application of direct heat for the cooking process.