1. Bread Knife Cutting Board Meat Thermometer Vegetable Peeler

2. Spatula Chef’s Knife LadlePastry Blender

3. Wire Whisk Paring Knife TurnerRubber Spatula

4. Wooden Spoon Rolling Pin Colander Strainer

5. Tongs Slotted Spoon ChopCream To cut into small pieces. To work sugar and fat together until the mixture is soft and fluffy.

6. Cut-InDice DredgeFlour To coat food HEAVILY with flour, breadcrumbs or cornmeal. To LIGHTLY sprinkle or coat with a powdered substance, often with crumbs or seasoning. To cut fat into flour with a pastry blender or two knives. To cut into very small cubes.

7. Fold-InGrate KneadMince To work dough to further mix the ingredients and develop the gluten. To cut or chop food as finely as possible. To mix ingredients by gently turning one part over another. To finely divide food in various sizes by rubbing it on surface with sharp projections.

8. Peel or Pare Sauté Simmer Steam To cook just below the boiling point. To cook by the vapor produced when water is heated to the boiling point. To remove or strip off the skin or rind of some fruits and vegetables. To brown or cook foods with a small amount of fat using low to medium heat.

9. Whip Tablespoon Teaspoon Gallongal. To beat rapidly to introduce air bubbles into food. T. Tbs. Tbsp. t. tsp.

10. Quart Pint CupPoundlb. # qt. pt. c.

11. Ounce Hour Minute Package pkg. oz. hr. min.

12. 1 Tbsp. = ____ tsp. 1 c. = ____Tbsp. 1 pt. = ___ c. 1 gal. = ___ qt. 4 qt. 3 tsp. 16 Tbsp. 2 c.

13. 1 stick of butter = ____ c. 1/8 c. = ____Tbsp. 1/2 Tbsp. = ___tsp. 1/4 c. = ___ Tbsp. 4 Tbsp. 1/2 c. 2 Tbsp. 1 ½ tsp.

14. 1 c. = ___ oz. 1 qt. = _____ pt. 3/4 c. = ___Tbsp. 1 qt. = ____ c. 4 c. 8 oz. 2 pt. 12 Tbsp.

15. 1/4 c. = ___Tbsp. 5 1/3 Tbsp. = _____ c. 4 Tbsp. 1/3 c. Old Chef