Stack #44176
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| Used to measure dry ingredients; usually come in a set of 4 measures | Dry measuring cups
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| Used to level off dry ingredients when measuring | Straight-edged spatula
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| Used to remove some ingredients from measuring cup or dish | Rubber scraper
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| Used to measure amounts less than 1/4 cup; usually come in a set of 4 | Measuring spoons
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| Used to measure liquid ingredients; has space at top so liquid will not spill; made of clear glass or plastic; has pour spout | Liquid measuring cup
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| Has long, triangular blade; used to chop and cut vegetables and fruits | Chef's knife
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| Has long, serrated (sawtooth) blade used to cut cake or bread without crushing it | Bread knife
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| Has long, narrow blade; used for trimming fat from meats, removing fins from fish, and deboning chicken | Boning knife
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| Has short blade; used to slice and remove skin from fruits and vegetables | Paring knife
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| Used to remove skin from fruits and vegetables or thinly slice vegetables; its blade floats over food's surface | Peeler
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| Used to protect countertops from getting scratched when food is cut; plastic is easier to clean and does not trap bacteria as much as wood | Cutting board
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| Used to shred and grate vegetables and cheese; usually has at least 2 sizes of holes | Grater
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| Used to snip fresh herbs, remove skin from poultry, and to trim vegetables | Kitchen shears
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| Used to cut cookie and biscuit dough into shapes | Cookie cutters
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| Used to stir food while on the stove; does not scratch pan or get hot | Wooden spoon
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| Used to blend ingredients, whip cream or beat egg whites | Wire whisk
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| Used to cut shortening into tiny pieces that become coated with flour | Pastry blender
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| Adds air to dry ingredients such as flour; can also blend and remove lumps from dry ingredients | Sifter
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| Used to lift and serve sauces, soups, stews, and punches | Ladle
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| Used to turn hamburgers, pancakes, and eggs; also remove foods from a pan or serve pie or cake | Spatula
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| Helps you to turn or lift large pieces of meat; can be used to hold roasted meat in place while carving | Kitchen fork
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| Used to lift and turn foods such as bacon or remove food such as corn-on-the-cob from hot liquids | Tongs
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| Separates food such as noodles from cooking liquid; a bowl with holes | Colander
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| Bowl made of wire screen; separates liquid from solid foods | Strainer
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| Spoon used to remove solid foods from liquid | Slotted spoon
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| Used to flatten dough as in a pie crust | Rolling pin
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| Used to brush foods with a sauce or butter | Pastry brush
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| Used to measure temperature of meats to determine if they are safe to eat | Thermometer
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| Lets air circulate around food quickly after it has been baked | Cooling rack
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| Used to cook foods in liquid on stovetop | Saucepan
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| A small pan that fits tightly on top of a slightly larger pan; food is placed in the top pan and water in the bottom pan; steam gently cooks the food | Double boiler
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| A pan with a wide bottom and low sides; aka frying pan | Skillet
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| A skillet without sides used to grill sandwiches and cook pancakes | Griddle
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| Shaped like a wide bowl; used to fry foods quickly in a very small amount of fat; used in Chinese cooking | Wok
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| A flat metal sheet with a low rim; used for cookies, pizza, to toast bread | Cookie sheet
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| Used to bake cakes or bars; 9" x 13" rectangle or round | Cake pan
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| Small pans connected together; can bake muffins, cupcakes, and rolls | Muffin pan
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| Deep, narrow, and long pan used to bake bread, pound cake, meat loaf | Loaf pan
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| Round and shallow pans with sloping sides; used for pies and quiche | Pie pan
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| Baking dish with high sides; can bake foods and mixture of food | Casserole dish
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| Large pan with low sides and rack inside; used to bake fish, roast meat or poultry | Roasting pan
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Created by:
troxjac
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