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FACS 3
FACS
| Used to remove the skin from fruits and vegetables | Peeler |
| Used to protect countertop when cutting | Cutting Bored |
| Used to blend,chop,mince, and puree foods | Blender |
| Used to pare, or cut away the skin from, fruits and vegetables | Paring knife |
| Used to cutting bread and cake | Bread knife |
| To cut away the skin | Pare |
| Cuts about 1/2 | Cube |
| Cuts about 1/4 | Dice |
| To mash food until it is smooth | Puree |
| Make very small particles | Grate |
| Used to beating ingredients (eggs and butter) | Pastry blender |
| Slow mixing technique done in a circular motion with a spoon or a wire whisk | Stir |
| Combine two or more ingredients until mixture has a uniform appearance | Blend |
| Mix ingredients vigorously | Beat |
| Beat shortening or another fat with sugar until the mixture is light and fluffy | Cream |
| Gently add an air-filled ingredient to a mixture | Fold |
| Used to slice, chop, mine, cube, and dice | Chefs knife |
| To mix a solid, such as shortening, with dry ingredients using a cutting motion | Cut in |
| Used to cut and slice foods such as cheese and vegetables | Utility knife |
| Used to slice meats and poultry | Slicing knife |
| Used to divide large cuts of meat or vegetables | Butcher knife |
| Used to puree foods | Food mill |
| A metal basket that holds the food above the water | Steamer |
| To heat liquid at a high temperature so that bubbles rise | Boil |
| To cook food directly under or over a glowing hat source | Broil |
| Cooking food uncovered in the oven | Bake |
Created by:
peisermann
Popular German sets