Tool used to baste meat as it cooks in its own juices.

(a)  

Used to remove the bones abd flesh from meat ; flexible

(a)  

Special enameled cast-iron used to braise meats.

(a)  

Elevate the meat and catch the drippings

(a)  

Made specifically to butcher and sometimes gut animals.

(a)  

Long, thin knife

(a)  

Lighter and thinner

(a)  

Heavy, used to cleave bone and meat quickly and efficiently.

(a)  

Durable board made of wood or plastic

(a)  

Electric slow cooker, used to make dips, soups, stews and braised dishes.

(a)  

Thick-walled cast iron cooking pot

(a)  

A pan used to fry, sear, and brown foods.

(a)  

Used to form hamburger patties

(a)  

Large fork used to serve meat

(a)  

Used to grind fine mince or mix raw or cooked meat

(a)  

Used in butcher shops and delicatessens to slice meats.

(a)  

Used to mix ingredients

(a)  

Breaking down some of its cellular walls and collagen

(a)  

Large stainless, aluminium pot

(a)  

Pressurized pot with a boiling point 121 or 257°F

(a)