transforming solid food into small pieces by rubbing the item against a grating instrument

pots, pans, or dishes for cooking food.

meats cut in size from less than 1/8 inch square to approximately 3/4 inch square.

to cut off the outer layer of something, using a sharp knife

a cooking device that heats food by the circulation of hot air.

provides US consumers info. on energy consumption, efficiency, & operating costs of appliances

tins, trays, and other items placed in the oven during baking.

to cut food into (more or less) bite-sized pieces using the quick, heavy blows of a knife.

cooked food(vegetables, fruits) ground, pressed&blended to the consistency of a paste or liquid

A person who belongs to an organization or group.

An advantage or something you receive for being a member

The ability to guide or direct others.

A fee or charge for membership in an organization or club.16

a concept to determine efficient kitchen layouts aesthetic and functional. cooktop, sink, &frig

plans enable kitchen staff to work effectively in specific timeframes and order of importance.15

food storage and preparation, cooking, and cleanup areas

main system of weights and measures used in the United States

internationally recognised decimalised system of measurement.

a set of instructions for preparing a particular dish, including listing ingredients required