1. Culinary Tools & Equipment

2. Definitions
Do NOT use the utensil name in the definition…rarely you will have to. If ever asked to define a word in this class, do not just use the name to describe it! Ex) Name: Egg separator Definition: Separates eggs

3. Removes skin off fruit and veggies
Peeler
Removes skin off fruit and veggies

4. Serrated Knife
Has teeth
Cuts bread, tomatoes, or food with tough skin

5. Rubber Spatula/Scraper
Removes food out of bowls

6. Tongs
Picks up hot food

7. Colored Cutting Boards
Separate foods to cut
Prevent cross contamination

8. Mainly to peel fruits & veggies
Paring Knife
Mainly to peel fruits & veggies

9. Hand operated cutting instrument
Kitchen Shears
Hand operated cutting instrument

10. Rolling Pin
Flattens, shapes, smooths dough or pastry

11. Spatula
Handle, flip, or serve food

12. Spread oil, butter, or glaze on food
Pastry Brush
Spread oil, butter, or glaze on food

13. Removes egg white from yolk
Egg Separator
Removes egg white from yolk

14. Slotted Spoon
Drain liquid from food

15. Mixes a hard (solid) fat into flour
Pastry Blender
Mixes a hard (solid) fat into flour

16. Leveler
Helps measure dry ingredients
Frosting

17. Measuring Spoons
Accurately measures small amounts

18. Cheese Grater
Shreds cheese

19. Measures volume of liquid
Liquid Measuring Cup
Measures volume of liquid

20. Custard Cups
Baking
Collecting ingredients for lab

21. Colander
Strains liquid from food

22. Chef’s Knife
Copping, slicing, dicing, mincing

23. Separates solid matter from liquids
Strainer
Separates solid matter from liquids

24. Sifter
Incorporates air
Breaks up large particles

25. Cookie/Baking Sheet
Baking metal tray

26. Serves soup, sauce, & liquids
Ladle
Serves soup, sauce, & liquids

27. Whisk
Blends ingredients
Incorporates air

28. Can Opener
Removes metal tops

29. Cooks food in hot fat/oil
Frying Pan
Cooks food in hot fat/oil

30. Oven Mitts
Heat resistant to touch hot food & trays/pans

31. Pot
Boiling, cooking, steaming

32. Kitchen Olympics!