beat To mix two or more ingredients together until well combined. This crossword puzzle, “ KITCHEN TERMS, ” was created using the Crossword Hobbyist puzzle maker. pickle To soak dried fruits in liquid until they swell. GRATE To cut vegetables, fruits, or cheeses into thin strips. dice To cause a dry substance to pass into solution in a liquid. Crumbs often are sprinkled over. Chop To heat a liquid until bubbles break continually on the surface. ingredients The place you go to buy groceries. Cooking Terms!!!!! brush To bake, dry, or toast a food until the surface is brown. Beat To heat a liquid until bubbles rise continually to the service and break Boil To heat sugar until it is melted and brown. SEAR To cook slowly in liquid over low heat at a temperature of about 180°. Blanch A mixture of two or more flavors to produce its own unique character, and quality. Poach To remove the peels from vegetables or fruits. gratin To cut vegetables, fruits, or cheeses into thin strips. dissolve To remove fat from the surface of stews, soups, or stock. No registration needed to make free, professional looking crossword puzzles! Chop To combine ingredients usually by stirring. Print copies for an entire class. helps you accurately measure ingredients for recipes measuring cups and spoons small kitchen tools utensils used to scrape bowls and mix ingredients together silicone or rubber scrapers sift and mix dry ingredients together sifter cutting and chopping tools for food kitchen knives serves as a base for your cutting work cutting boards bowls with holes used to drain foods colander helpful for lifting solid foods from liquids slotted spoons holds slices of bread for toasting toaster used to peel vegetables and fruit peelers used to lift and turn foods such as pancakes wide spatulas made of wire to allow foods to cool cooling racks one-handled pots used for stove top cooking saucepans used to shred and grate vegetables or cheese graters small appliance use to mix, chop or blend such as milk shakes blender, To cook in the oven with dry heat Bake To cook on a rack or spit over hot coals or some other source of direct heat Barbecue To spoon pan juices, melted fat, or another liquid over surface of food during cooking to keep the food moist and add flavor Baste To mix ingredients together with a circular up-and-down motion using a spoon, whisk, rotary or electric beater Beat To thicken or smooth out the consistency of a liquid Bind To scald or parboil in water or steam Blanch To stir ingredients until they are thoroughly combined Blend To cook in liquid over 212°F (100°F Boil To remove bones from fowl or meat Bone To cook in a small amount of liquid Braise To coat with dry bread or cracker crumbs Bread To cook uncovered under a direct source of heat Broil To turn the surface of a food brown by placing it under a brolier Brown To apply sauce, melted fat, or other liquid with a basting or pastry brush Brush To cook in a sugar syrup until coated or crystallized Candy To heat sugar until a brown color and characteristic Caramelize To make a food cold by placing it in a refrigerator or in a bowl over crushed ice Chill To cut into small pieces Chop To make a liquid clear by removing solid particles Clarify To thoroughly cover a food with a liquid or dry mixture Coat To cook by submerging in simmer liquid Coodle To mix or blend two or more ingredients together Combine To let a food stand until it no longer feels warm to the touch Cool To sprinkle or coat with flour Flour To make grooves or folds in dough Flute To cook in a small amount of hot fat Fry To pulverize Crush To break fish into small pieces with a fork Flake To remove liquid from a food product Drain To cook in a large amount of hot fat Deep fry, to cook in an oven bake to mix ingredients using a fast, circular motion beat mix ingredients gently blend heat a substance so the bubbles will rise to the surface and break boil to brown under direct heat broil cook at medium or high heat until the surface browns brown cut into smalll pieces chop cut into small cubes dice remove liquid by using a strainer drain this is what you do to food when you use a grater. pinch To bake a food, usually in a casserole, with sauce or other liquid. Term used to describe any oven-baked dish--usually cooked in a shallow oval gratin dish--on which a golden brown crust of bread crumbs, cheese or creamy sauce is form. Peel To cut or chop food into extremely small pieces. To cook in a fat is called pan-frying or sauteing; to cook in a one-to-two inch layer of hot fat is called shallow-fat frying; to cook in a deep layer of hot fat is called deep-fat frying. Broiling Foods that are cooked completely submerged in heated fat deep-fried To quickly brown food at the start of the cooking process sear Cooking that takes place after you remove food from heat source carryover A coating made of eggs and crumbs breading To partially Cook food blanching A combination cooking technique with food items cut into small pieces stew To cook food in liquid between 150-185 degrees poach To cook food in liquid that is heated between 185-200 degrees F. simmer To cook foods in a closed environment using vapors steam A long slow cooking process that makes tough cuts of meat more tender braising To loosen pan drippings with a small amount of liquid deglaze, cooked so as to be still firm when bitten al dente an appetizer typically consisting of olives, anchovies, cheeses, and meats anti pasto cook food by dry heat without direct exposure to a flame, typically in an oven or on a hot surface bake pour juices or melted fat over meat during cooking in order to keep it moist baste foods that have been formed into long narrow shapes, appearing stick-like and somewhat similar to a baton batonette a semiliquid mixture of flour, egg, and milk or water used in cooking, especially for making cakes or for coating food before frying batter To smoothen a mixture by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer beat To thicken a sauce or hot liquid by stirring in ingredients such as eggs, flour, butter, or cream bind Twice-cooked biscotti smooth, creamy, highly seasoned soup of French origin bisque used in the preparation of fish and other foods and cooked in a very hot cast-iron skillet blackened To cook in a liquid that has reached its highest possible temperature of 212°F boil Any broth made by cooking meat, poultry, fish, or vegetables in water bouillion is a combination-cooking method that uses both moist and dry heats braise a kind of food made of flour or meal that has been mixed with milk or water, made into a dough or batter, with or without yeast or other leavening agent, and baked bread To cover with sauce mask To chop, grind, or cut into small pieces mince A mixture made up of diced vegetables mirepox To heat with sugar and spices to make a hot drink mull A French term describing the coating of a prepared dish with sauce napper A knife cut with two angled sides oblique cut Scarps from a remaining meal ort Fry in a pan with a small amount of oil pan fry a sandwich made with Italian bread, usually toasted panini Trim something by cutting away the outer edges pare Scoop fruit of vegetables in ball shape parisienne scoop A smooth creamy substance made of liquidized or crushed fruits or vegetables puree a mixture of fat and flour used in making sauces roux General purpose knife for slicing, dicing, and mincing santoku knife Fried quickly in a little amount of hot fat saute A straight sided pan sautoir pan Milk at the point before boiling scald Cooking at a high temperature until caramelized crust forms sear Teeth on the blades so it won't squish the ripe fruits serrated knife When you put hot food under ice water to stop cooking process shocking Remove the top fat layer from liquids skim A thickening mixture that is made up of equal parts flour and water slurry When the food is vacuum packed, emerged in water bath and cooked at a constant temperature sous vide The combination of solid food ingredients that have been cooked in liquid soup in restaurant gravy stew A strained liquid that results from simmering meat and is used for soups or sauces stock A gentle heating of vegetables in little oil or butter sweat A ring shaped pasta tortellini A seven sided football like shapes tourne cut This small knife, similar to a paring knife, has a curved blade to make cutting the curved surfaces of tournéed vegetables easier tourne knife to make fast with skewers, thread, or the like, as the wings or legs of a fowl in preparation for cooking trussing To beat food with a whisk or mixer to incorporate air and produce volume whip, Be careful not to get a Cut Sometimes you must let frozen food Thaw Sometimes you need to set water to Boil Before preparing any meal you your hands Wash To make a recipe you need to have all the Ingredients You need to ________ all your ingredients correctly Measure To use an oven you first need to ______ it Preheat A good way to store meat is to ______ it Freeze One way to mix foods together is to_____them Stir A tool used to blend ingredients together smoothly Whisk Term for folding one ingredient over another Foldover Cooking term that rhymes with cheat Beat You use a tenderizer to ______ meat Tenderize Cooking term that rhymes with ship Whip When a liquid is kept just below boiling Simmer Amount of an ingredient that fits in between 2 fingers Pinch You use a blender to Blend To cut big long peices Slice Cut into small cubes Dice After everything is done you ______ the kitchen Clean You can use this tool to serve soups Spoon When measuring liquids be sure to carefully ______ them into the measuring cup Pour You need to use many different _____ to cook Tools, measures small amount of both dry and liquid ingredients measuring spoons cleans food from the side of the bowl rubber spatula item used to lift and move things scissor tongs removes the outer layer of vegetables and fruits peeler flips food metal spatula stirs foods that are in liquids and is used to separate the solid food from the liquid for serving slotted spoon large items used to measure both dry and liquid ingredients measuring cups beats and blends foods together and adds air to the batter wire whisk slice, minces, chops, cubes, and dices fruits, vegetables, and meats chef's knife removes lumps and mix and separate them sifter flattens doughs rolling pin cuts foods and materials used in the kitchen kitchen scissors, To cook food in an oven using dry heat. Enlarged copy of hints to Fluid Power Terms Crossword Puzzle ACROSS 3 The use of gas flowing under pressure to transmit power from one location to another. Cooking Methods terms are used in the crossword puzzle. skillet What you use when you want to bake bread or a cake. 20. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Grease To soak in a sauce or flavoured liquid for a long period of time, usually a meat, poultry or fish. DEFROST To cause a solid food to turn into or become part of a liquid. PINCH To remove pits from fruits. roll To remove or strip off the skin or rind of some fruits and vegetables. by Barbara J. Feldman. pan fry To boil down to reduce the volume. degrease To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted. render To remove pits from fruits. Print kids word puzzle pages in English or Spanish. WHIP. Shuck To cook a pot or pan of food just below boiling point. poach To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor. MIX To remove the outermost skin of a fruit or vegetable. Sear To put one or more dry ingredients through a sieve or sifter. simmer Use a meat _______ to tell if pork is properly cooked. 5 The use of a liquid flowing under pressure to transmit power from one location to another. Second Food Crossword. Or to dissolve yeast in a warm liquid and set in a warm place for 5 to 10 minutes until it expands and becomes Bubbley Proof When dough is slightly mounted, not level Rounded teaspoon To cut slits in food with a knife, cutting partway through the outer surface Score Margarine, butter, ice cream, cream cheese that is in a state soft enough for easy blending but not melted Softened To combine ingredients with a spoon or whisk using a circular motion Stir To beat rapidly with a wire whisk or electric mixer to incorporate air into a mixture in order to lighten and increase the volume of the mixture Whip, To cook eggs in or over boiling water poach When the food is in hot liquid just below the boiling point simmer To smoothen a mixture by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer blend to mix ingredients together until combined blend cook by exposure to direct, intense radiant heat. sift To cut or tear in small, long, narrow pieces. steep Cooked on a thick hardwood plank. Cook in an oven surrounded by dry heat. marinate Dredged with flour and sauteed in butter. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles. Season. brown To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites. Marinate Like baking but concerning meat or poultry, it is to cook food in an oven using dry heat. Batter To stir vigorously in a circular motion. season To cook by braising; usually applied to fowl or rabbit. Interactive Version of this Game. It is fun to learn about nutrition and exercise with free crossword puzzle pages from Nourish Interactive. MELT To immerse food in a liquid for the purpose of wetting, softening, dissolving, or cleaning. reduce To cook very gently in hot liquid kept just below the boiling point. CUBE To cut food into small, equal size squares about ¼ to 1/8 inch in size. baste A mixture containing flour and liquid, thin enough to pour. simmer To add salt, pepper, or other substances to food to enhance flavor. Roast To cut vertically down. Lucky You! Our crossword puzzle maker allows you to add images, colors and fonts to create professional looking printable crossword puzzles. Blend To cut solids into pieces with a sharp knife or other chopping device. Over 100,000 crosswords created! baste To secure poultry with string or skewers, to hold its shape while cooking. PARE A pinch is the trifling amount you can hold between your thumb and forefinger. Kitchen Equipment and Utensils terms are used in the crossword puzzle. SCORE To cut food into large, thick or thin flat pieces with a slicing knife. coagulation moisture that escapes into the air evaporation Cooking technique that uses liquid instead of oil for heat energy needed to cook food moist The process of cooking sugar to high temperatures carmelization To coat food with flour or finely ground crumbs dredging To cook food directly under a primary heat source. (Ex. 15. This is the answer to the clue : Portable heating ring for cooking CodyCross. The KEY LIME is associated with a famous dessert hailing from the Florida Keys (Key Lime Pie). ... Answer Key: Print Options: Print Word List. supermarket To cook food from the top using high heat. baste To cook at a low temperature so a mixture barely bubbles. Steam To cook food (non-submerged) in hot fat or oil over moderate to high heat. SOAK To increase the flavor of a food by adding herbs, spices, or other ingredients; to prepare a cooking utensil for cooking. Peel To incorporate two or more ingredients thoroughly. Fry This extremely hot chile is from Mexico and the Caribbean. 3. flour To ornament food - usually with another colorful food - before serving to add eye appeal. recipe To cover with an ingredient. Also, to cover with a thin, glossy icing. We make sure that all possible puzzles available are grabbed, parsed, indexed and available for the public the instant they are published. We've arranged the synonyms in length order so that they are easier to find. Puree To cook very gently in hot liquid kept just below the boiling point. cure To preserve meats by drying and salting and/or smoking. Fry This extremely hot chile is from Mexico and the Caribbean. Fillet To coat the interior of a pan or dish with shortening, oil, or butter to prevent food from sticking during cooking. deglaze To preserve meats by drying and salting and/or smoking. Learn vocabulary, terms, and more with flashcards, games, and other study tools. drizzle To sprinkle food with dry ingredients. Not overdone or too soft. DOWN: 2. Solve the vocabulary crossword puzzles for: cooking terms. This may be done with a wooden spoon, wire whisk, rotary egg beater, electric mixer, or food processor. These also provide a fun way for students to promote their cognitive, spelling and reading skills. Barbecue To cook in bubbling water Boil To mix foods thoroughly to a smooth consistency using a spoon, fork, whisk or electric beater/mixer. peel To cut or chop food as finely as possible. 7. Across; 5. heating a liquid until bubbles break the surface (212°F for water at sea level) 6. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles. scald To put one or more dry ingredients through a sieve or sifter. broil To cut solids into pieces with a sharp knife or other chopping device. SAUTE To cut narrow grooves or gashes partway through the outer surface of food. blanch To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying. Use a sawing motion while gently pressing the knife down. puree To make solid fat into liquid by melting it slowly. Cooking Terms Worksheet Answer Key … pork _______ and water should be used to wash your hands in the kitchen. Answer key is included! JULIENNE To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour. NEW puzzles are added each week to the NEW Crossword Puzzle Section! sterilize To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point. In fact, this topic is meant to untwist the answers of CodyCross Cooking, French-style.Accordingly, we provide you with all hints and cheats and needed answers to accomplish the required crossword and find a final word of the puzzle group. CREAM To cut food in small cubes of uniform size and shape. Print copies for an entire class. It can be thick enough to be poured or spooned (as with muffins), or thin, to coat foods before being fried in oil. Synonyms, crossword answers and other related words for COOKING We hope that the following list of synonyms for the word cooking will help you to finish your crossword today. This is a great activity for Culinary Arts, Nutrition, Hospitality, Food or related course as an introduction, review or extension activity! 5. KNEAD To cut or chop food into extremely small pieces. Copyright © 2021 WordMint LLC. A 30 question printable cooking terms crossword with answer key. Accordingly, we provide you with all hints and cheats and needed answers to accomplish the required crossword and find a final word of the puzzle group. Habanero To remove the rind or skin from a fruit or vegetable using a knife or vegetable peeler. Objective 2.03 Student Project Foods I Crossword. turner The directions you follow to cook something. Macerate To improve the flavour of food by adding salt, pepper and other spices and flavours. A 19 question printable cooking terms crossword puzzle with answer key. 4. Steam To cook food (non-submerged) in hot fat or oil over moderate to high heat. Printable Version of this Game. A communal social activity, a piece of electronic equipment, and a cooking appliance. Boil A method of cooking, in which the heat source is above or below the food Broil A small cut also referred to as a quick, heavy blows of a cleaver or knife when preparing foods. Add, edit, delete clues, and customize this puzzle. Broil To cook on a grill over intense heat. CHOP To cut food into very fine, uneven pieces. Crossword Giant is updated daily. Striving for the right answers? Whip To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor. broil partially cooking the surface of meat to help remove excessive fat brown knife cut in which food item is first julienned and then turned a quarter turn and diced again brunoise To split food through the middle without completely separating the halves and then spread the halves butterfly the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color caramelize also known as a cook's knife, originally designed primarily to slice and disjoint large cuts of beef chef knife to cut food into bite-sized pieces using the quick, heavy blows of a knife chop To turn a cloudy liquid clear by removing sediments clarify To cover food with a coating that can be wet coat is a cooking term meaning to rough chop any ingredient concasse cut the treatment of the meat with large grained rock salt corned French for strained liquid coulis the technique of blending several ingredients cream a small cake or ball of minced meat, poultry, or fish, or of rice, potato, or other food, often coated with beaten egg and bread crumbs, and fried in deep fat croquettes range in size from less than 1/8 inch square to approximately 3/4 inch square cube Working in solid shortening into dry ingredients with two knives or a pastry blender until well mixed cut in Technique for removing and dissolving browned food residue from a pan to flavor sauces deglaze To skim the fat off the surface of a hot liquid degrease To remove the vein(s) or digestive tract of a shrimp or other prawn devein A cooking method that allows heat to meet the food directly direct heat A cooking technique used to coat wet or moist food with dry ingredients prior to cooking dredge The liquid that drips fat and juices from meat in cooking drippings To fall in fine drops or to pour liquid in thin stream drizzle Beaten eggs and brushed on to the surface of a pastry before baking eggwash Mixing two unlike liquid mixtures together to make a sauce emulision Appetizer entree Very flexible knife used to fillet fish fillet knife Something that separates solids from liquids filter The process if breaking off small pieces from foods flake The process of blending a light ingredient into a heavier ingredient by lifting underneath with a spatula or spoon fold The cooking of food in oil or other fat fry A glaze, icing, sauce, or filling for pastries made from chocolate and cream ganache The coating of a glossy, often sweet, sometimes savory substance applied to food glaze to rub cheese, vegetables etc against a rough or sharp surface in order to break them into small pieces grated cheese Peel and grate the potatoes grate to break something into small pieces or powder grind a dish composed of a starchy food, topped by a protein, in combination with fresh vegetables haystack puffy pancake perfected by the Amish hootenanny to steep something in a liquid to extract the flavors from it infuse a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks julienne a French culinary term meaning with juice jus to work into a uniform mixture by pressing, folding, and stretching knead substances used to produce air bubbles that cause baked goods to rise leavener. fillet To mix by using circular motion, going around and around until blended stir To mix ingredients lightly without mashing or crushing them. STRAIN To lightly sprinkle the surface of a food with crumbs, flour, or sugar. DISSOLVE To remove liquid from a solid food by pouring off the liquid, putting the food through a colander, or drying with paper towels. GRATE To cut or break food into long, thin strips by using a knife, fork, or grater. OLD FORMAT ‘PRINT ONLY’ CROSSWORDS ARE BELOW: old puzzle directions: C LICK ON LINKS FOR PUZZLES - P RINT PAGE TO WORK ON PUZZLE. Julienne to cook with dry heat, usually in an oven bake to heat a liquid until bubble rise constantly to the surface boil to cook by direct heat, as in a broiler broil to cook in hot fat such as grease fry to heat a solid food, such as butter, until it becomes a liquid melt to cook meat or poultry in the oven by dry heat roast to cook in a small amount of fat saute to cook in liquid that is just below the boiling point simmer to cook over boiling water steam to cut into small pieces chop to break food into small pieces by rubbing it against a grater grate to cut into very small pieces mince to remove a thin layer of skin or peeling from fruits and vegetables pare to mix ingredients with an over-and-over motion beat to mix two or more ingredients together blend to blend ingredients until soft and smooth, such as butter with sugar cream to combine shortening and dry ingredients with a pastry blender or two knives cut in to press and fold dough with the hands until it is smooth knead to combine two or more ingredients by beating or stirring mix to put dry ingredients through a sifter to break up particles and mix thoroughly sift to mix ingredients lightly toss to beat rapidly until the mixture is fluffy whip to place a coating over a food, such as bread crumbs bread to refrigerate a food until it is completely cold chill to lower the temperature of a food, usually to room temperature cool to rub a surface with fat, such as shortening, oil, or butter grease to soak food in a sauce before cooking to make it more tender or more flavorful marinate to bring a health unit, such as an oven, to a certain temperature before using it preheat to add salt, pepper, herbs, and other seasonings to a food season, ___ cooking that uses both dry and moist cooking techniques combination To use metal and the radiation of hot air, oil or fat to transfer heat is a ___ cooking technique dry When the proteins in food change from a liquid or semi-liquid state to a drier solid state. clarify To sprinkle or coat with flour or other fine substance. Baste An uncooked mixture usually containing milk, flour, and eggs. oven To lightly brush or spoon on a liquid coating to food during cooking. This crossword, Cooking terms was made with our free online crossword maker. Start studying anatomical terminology crossword puzzle. Copyright © 2021 WordMint LLC. SLICE To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking, using a baster, cup, or spoon, to keep the food moist and add flavor. Bake A mixture of flour, liquid, and other ingredients that is thin enough to pour Batter To thoroughly combine ingredients and incorporate air with a rapid, circular motion. Blend To heat a liquid to the point of breaking bubbles on the surface or to cook submerged in a boiling liquid. PEEL To make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let sauces soak in. A deep, round metal cooking utensil with one long handle. 4 To coat food with butter, margarine, or egg-using a small brush 5 To beat sugar and fat together until fluffy Share. 19. stew To destroy micro organisms by boiling, dry heat, or steam. grate fold, press and stretch dough knead to soak a food in a liquid to tenderize or flavor marinate to squash food with a fork, spoon or whisk mash to cut into very small pieces mince to turn oven on ahead of time preheat cook quickly in little oil, butter or fat saute to cook in a liquid with slow , low bubbles simmer to cook with liquid, but not directly in the liquid steam, to cook by dry heat usually in an oven bake To roast meat slowly on a spit rack or rack over heat - basting frequently with a seasoned sauce. Fillet To coat the interior of a pan or dish with shortening, oil, or butter to prevent food from sticking during cooking. Shuck To cook a pot or pan of food just below boiling point. Boil To cook on a grill under strong, direct heat. Fun kids printable nutrition and food crossword puzzles- free printable crossword puzzles for kids K-5, choose from the USDA My Plate, Food Groups, and more! roast To make solid fat into liquid by melting it slowly. Simmer To soak fruit in a flavoured liquid mixture. toss To break lightly into small pieces. To add air or remove lumps from an ingredient. Sift To cook slowly in liquid over low heat at a temperature of about 180°. julienne Neither cool nor warm; approximately body temperature. This method increases shrinkage but develops flavor and improves appearance. At CrosswordGiant.com we have worked very hard at bringing you the tools needed to solve all your crossword clues. 9 Pressure exerted by a confined fluid acts undiminished equally in all directions. Chop To combine ingredients usually by stirring. par boil cook or brown food by exposure to a grill, fire, or other source of radiant heat. MOLE is a reddish-brown Mexican sauce with onions, garlic, chiles, ground seeds, and chocolate. Roast To brown very quickly by intense heat. MARINATE To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber. plump To bring to a temperature just below the boiling point. shred To brown very quickly by intense heat. A link to the solution is provided on each puzzle. grate fold, press and stretch dough knead to soak a food in a liquid to tenderize or flavor marinate to squash food with a fork, spoon or whisk mash to cut into very small pieces mince to turn oven on ahead of time preheat cook quickly in little oil, butter or fat saute to cook in a liquid with slow , low bubbles simmer to cook with liquid, but not directly in the liquid steam, tool to remove the skin of vegetables and fruits peeler keeps food in frozen forn freezer tool shaped like scissors used for picking up food tongs tool used to weigh ingredients scale pot used for preparing large quantities of soup and boiling pasta stockpot beats and blends foods together and incorporates air whisk flattens dough rolling pin cleans food from the side of the bowl rubberspatula slice, minces, chops, cubes, and dices fruits, vegetables, and meats chefsknife stirs foods and drains solids from liquids slottedspoon o shred, slice, or grate food grater pan used to bake delicate items such as cheesecake springform to bake pies in piepan to lift and turn food such as pancakes, hamburgers, and eggs turner used to cut pizza as well as other foods pizzacutter use to open cans can opener to mash cooked foods, such as potatoes potatomasher protects counters from hot pans, also used to cool foods on coolingrack has a handle and lip; used to measure liquids Liquidmeasuringcup used to measure dry ingredients, such as flour and sugar dry measuring cups used to cut fat in with flour when making pastry or biscuits pastryblender used for baking muffins, rolls, and cupcakes muffinpan long-handled, low-sided pan; used to fry and saute skillet reads the internal temperature of meat meat thermometer used to mix food in mixingbowl aids in pouring foods into small-mouthed containers funnel used to separate particles to make light and fluffy sifter to bake cookies, cream puffs, etc cookiesheets used to serve soup, stew, and beverages ladle used to measure small amounts of liquid or dry ingredients measuringspoons a bowl with holes used to drain foods like pasta and vegetables colander handheld item with mesh used to separate solids from liquids strainer, to cut into long, thin strips. 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