What piece of equipment is shown?

What piece of equipment is shown?

What piece of equipment is shown?

What piece of equipment is shown?

What piece of equipment is shown?

What piece of equipment is shown?

What piece of equipment is shown?

What piece of equipment is shown?

What piece of equipment is shown?

Name this equipment...

What piece of equipment is shown?

Name this equipment...

What am I and what do I do?

I am used to spread melted butter, oil, egg wash, or glaze on food.

I strain out lumps in thick sauces, separate small amounts of liquid and solid foods, and can be used to sift ingredients.

What is the proper name of this piece of kitchen equipment?

What is the proper name of this piece of kitchen equipment?

Which would be used to flatten and stretch our dough?

Which would be used to shred or grate foods such as carrots or cheese?

What piece of equipment is shown?

No sides on this item allows for even air-flow and cooking of food.

A small knife to peel fruit. Also good for slicing or chopping tiny foods.

Used for slicing, dicing, chopping, etc.

Wooden spoons are used

What piece of equipment is shown?

What is used to bake things in the oven?

What is used to chop on, to protect the table/countertop and knives?

What is used to hold, flip, or turn hot things without piercing them?

What protects your hands from high temperatures?

Used to cool foods by allowing air to get underneath hot pans or foods?

What is this electric item?

What does it mean to use high heat to brown meat to seal in the juices?

What does it mean to rapidly beat until smooth, soft, light (airy) and creamy?

What does it mean to combine all ingredients until very smooth?

To fold and press dough with your hands to make it smooth and stretchy.

To cook food using dry heat, usually in an oven.

To spread a thin layer of butter, shortening, or oil on a pan to prevent food from sticking to the pan.

To combine ingredients vigorously quick over-and-over motion until smooth.

To cook food in a small amount of fat over medium high heat. The word comes from the French term meaning "to jump."

To heat a liquid until large bubbles form at the bottom of the pot and then vigorously rise to continually break the surface.

To whisk food rapidly to incorporate air, making the food light and fluffy, and increase its volume.

To cook in the oven with intense heat coming from above, it tends to crisp and brown the food quickly.

To heat a liquid until small bubbles rise from the bottom of the pot and occasionally break the surface.

To cut fat into flour with a pastry blender, two knives, or a fork, until it is distributed in small particles throughout the mixture.

To cut food as small as possible into very fine pieces.

To remove lumps and add air to dry ingredients by moving it through a mesh screen.

To cut fruits or vegetables into various sized pieces.

To beat together butter and sugar until light and fluffy.

Using salt, pepper, or herbs to add flavor to a dish.

To evenly coat food with crumbs, flour, or a batter.

To cook over boiling water.

To cook food in liquid for a long time until tender.

To push food across a shredding surface to make narrow or fine strips or to slice very thinly with a knife.

Which knife had jagged teeth and is used to slice through food with a hard exterior and soft interior or foods that are soft like tomatoes?

Which is the Chef's knife?

Which knife is on the left?

What type of cutting technique is this?

What type of cutting technique is this?

What type of cutting technique is this?

What type of cutting technique is this?

What cutting tool is this?

What is this piece of equipment?

Used to cut dough, pickup cut food, or scrape a counter.