is used for mashing cooked potatoes, turnips, carrots, or other soft-cooked vegetables.

is handy for returning some of the meat or poultry juices from the pan to the food.

are kitchen devices or implements, hand held and used to perform a particular function.

are used for creaming, stirring, and mixing and should be made of hardwood.

are practical for opening food packages, cutting tape or string, or removing labels or tags.

refers to proper handling, preparing and storing foods in a way that will best reduce the risk of individuals becoming sick from foodborne illnesses.

is used to hold meats while slicing and to turn solid pieces of meat whibrowning or cooking.

is used to level off ingredients when measuring and to spread frostings and sandwich fillings.

refers to hygienic practice applied in the kitchen to ensure safe and clean food preparation, processing, production, packaging and storage.

is a rubber or silicone tool used to blend or scrape food from the bowl.

is used to sharpen long knives.

is good for baking but impractical for top or surface cooking.

make it easier to lift a hot roasted turkey from the roaster to the serving platter without falling apart.

are used to grate, shred, slice, and separate foods such as carrots, cabbage, and cheese.

is a room especially set apart and containing the necessary utensils for cooking food.

is used for beating small quantities of eggs or batter.

is sturdy but must be kept oiled to avoid rusting.

is the most popular material used for tools and equipment, more expensive, and easier to clean and shine.

is used when temperatures must be kept below boiling, such as for egg sauces, puddings, and keeping food warm.