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Kitchen Equipment
| Question | Answer |
|---|---|
| I am preferred by most chefs for incorporating air into foods like soufles and for preventing lumps form forming in sauces. | Whisk |
| I keep dough from sticking to a rolling pin. | Stockinette |
| I am used to brush butter or sauces on foods. | Pastry Brush |
| I am several thin, curved pieces of metal attached to a handle, and I am used for making pie crust. | Pastry Blender |
| I am inserted into the thickest part of meat or poultry to register the internal temperature. | Meat Thermometer |
| I am a four-sided metal tool used to shred and grate foods such as cabbage and cheese. | Grater |
| I have a variety of uses including snipping herb; trimming vegetables; and cutting meat, dough, and pizza. | Kitchen Shears |
| I am used for scraping bowls and saucepans and for folding one ingredient into another. | Rubber Spatula |
| I am used to remove the outer surface of fruits and vegetables. | Peeler |
| I am made of glass or plastic, and I am used for measuring ingredients such as milk and syrup. | Liquid Measures |
| I am made of glass or plastic, and I am used for measuring ingredients such as flour and sugar. | Dry Measures |
| I am used to measure small amounts of ingredients. | Measure spoons |
| i am used to beat, blend, and incorporate air into foods. | Rotary beater |
| I am used to roll dough or pastry. | Rolling Pin |
| I am used to drain fruits, vegetables, and pasta. | Colander |
| I am used to cut, slice, and chop foods. | Knife (French Knife) |
| I am used to protect counter tops when chopping foods. | Cutting Board |
| I am used to separate liquid and solid foods. | Strainer |
| I am used to blend dry ingredients and remove lumps from powdered sugar. | Sifter |
| I consist of a small pan that fits into a larger pan, and I am used to cook foods gently. | Double Boiler |
| I am used for pan broiling foods or for cooking foods in a small amount of fat. | Skillet |
| I am a skillet without sides, and I am used for grilling sandwiches and making pancakes. | Griddle |
| I am a flat sheet made of metal, and I am used for baking cookies. | Cookie Sheet |
| I am an oblong pan with round depressions. | Muffin Pan |
| I use suction to collect juices from meat and poultry. | Baster |
| ____-_____ thermometers register oil temperatures for preparing foods like doughnuts and French fries. | Deep- Fat |
| A knife with a _____ blade has a saw tooth edge. | Serrated |
| The prong of a knife blade that attaches to the handle. | Tang |
| ____ ____ cookware can rust, retain food flavors, and lose its nonstick qualities unless cared for properly. | Cast Iron |
| Food and minerals can cause ____ in aluminum cookware. | Pitting |
| A strong and durable cookware material that can be taken from freezer to oven. | Glass- Ceramic |
| Some cookware is finished with ____ ____, which is a glass like material fused to a base metal at very high temperatures. | Porcelain Enamel |
| Used to prevent food from sticking and making cleanup easier. | Nonstick Finish |
| A one-handled utensil used for cooking foods in water or other liquids over direct surface heat. | Saucepan |
| Cooking utensil that have two handles. | Pot |
| Cooks food more quickly than conventional saucepan because increased pressure is used to increase temperature. | Pressure Saucepan |
| A round baking pan with a removable bottom that is held together with a spring or latch on the side. | Spring form Pan |
| Baking dishes with high sides. | Casserole |
Created by:
sarahtom7