to add salt, pepper or spices to a food to improve the flavor

to combine 2 or more ingredients with a vigorous motion

to cook in a liquid just below the boiling point

to cut into slivers or strips, about the size of match sticks

to soak food in a sauce before cooking to make it more tender or more flavorful

To cook chopped and sliced food quickly in hot oil, while stirring

Peel or cut off the outer layer (such as peeling fruit with a knife)

to add a small amount of one food to another food for decoration

To cut into very small cubes of less than 1 cm

To break a food lightly into small pieces with a fork

To cook food in a small amount of hot fat, french word for fry

To make the surface of a food brown in color by frying, broiling, baking in the oven, or toasting.

Separates liquids from pastas, used for rinsing fruits and vegetables

small knife used to prep and peel food

used to dice, chop and slice

keeps food from sticking to the pan

large deep spoon used to serve soups, stews, punch and sauces

used for cutting fat into flour (as in biscuits, scones, etc...)

Flat,rectangular metal pan used for baking

tool used to flatten dough for rolls, pizza, cookies or crusts

A cooking utensil used to spread butter, oil or glaze on food.

utensil used to lift and hold bulky foods like hot dogs while they are being cooked or served

Used to cut ingredients on, protects your counter tops from knives

To remove small amounts of foods from liquid.

To whip and beat foods. Example: Add air to eggs and cream.

For folding of ingredients and cleaning the sides of mixing bowls

To measure both dry and liquid igredients in small amounts.

What is this piece of kitchen equipment?

What is this piece of kitchen equipment?