A.

1. Measuring spoons- Spoons that are used to measure small amounts of dry or liquid ingredients.
2. Measuring cups- Cups that are used to measure dry and solid ingredients.
3. Flour scoop- used to easily scoop flour.
4. Pint or Quart cup- used for measuring liquid ingredients.
5. Thermometer- is the way to ensure food is cooked to the proper temperature and harmful
bacteria are eliminated.
6. Food scales- With it you can weigh everything, even in small quantities.
7. Timer- is helpful to have one that times in seconds as well as minutes and hours.

B.

1. Can opener- A hand held device used for cutting cans open.
2. Chopper- A utensil used to cut food into smaller pieces.
3. Corer- A tool used to extract the core from a fruit or vegetable without cutting the apple into
sections and then individually cutting
4. Cutting board- serve as a base for your cutting work, keeping knife blades sharp & countertops in
good shape
5. Food mill- a kitchen device used for grinding or puréeing foods such as soups, sauces, or mashed
potatoes. It may be used during canning or making preserves to produce a smooth puree without
seeds, skins, or stems. It can be used with hot or cold food.
6. Food processor- different blades and disks can be used to perform a number of cutting, chopping
& mixing tasks.
7. Grater & shredder- for shredding hard foods, such as cheese and carrots, into small particles.
8. Grinder- Gives one the ability to grind meat, fruits, vegetables, bread and hard cheeses.
9. Grinder- Gives one the ability to grind meat, fruits, vegetables, bread and hard cheeses.
10. Ice pick- Will break chunks of ice from your freezer, ice machine, or other source almost
effortlessly.
11. Juicer- a tool used for extracting the juice from whole fruits and vegetables.
12. Cleaver- a heavy, rigid knife that can cut through bone, sinew, and cartilage, usually with a single
swing. The flat of the blade can be used for crushing garlic, herbs, and spices such as peppercorns.
13. Bread knife- saws through foods with a hard exterior and a soft interior such as: o Breads and
cakes o Whole fruits such as oranges and other citrus fruits, melons and tomatoes o Hard-shelled
squash.
14. Paring knife- is mostly used to peel fruits and vegetables and works well to slice small soft foods.
15. Boning knife- used to fillet fish and to remove raw meat from the bone.
16. French knife- used to chop, dice, or mince food. Heavy knives have a saber or flat grind.
17. Utility knife- all-purpose knives for cutting & slicing foods
18. Kitchen sharpener- a tool intended for sharpening tools in the kitchen such as knives and shears.
19. Butcher (knife)- useful for cutting, sectioning, and trimming large pieces of meat.
20. Slicer (knife)- for slicing cooked meats, sushi, and sashimi, as well as, breaking down large fish.
21. Kitchen shears- used to snip herbs, trim vegetables, and cut meat and/or dough.
22. Meat saw- for cutting huge pieces of meat that can’t be cut by knives.
23. Meat tenderizer-a tool for pounding and tenderizing pieces of meat.
24. Mortar & pestle- a tool for crushing and grinding ingredients.
25. Potato peeler- a kitchen tool designed to remove just the peel of a potatoes, without sacrificing
the layer of the flesh of the vegetable just below the skin.
26. Salad maker- allows one to strain, slice and serve salads quickly.
27. Egg cutter- When the upper portion is brought down onto a hard-cooked egg sitting in the base,
it cuts the egg into even slices.
28. Pastry wheel- a device to cut out rolled pastry.
29. Food slicer- cuts of many types of foods and meats precisely.
C.

1. Food tongs- kitchen utensil used to grasp food so it can be moved from one location to another
to be flipped, rotated, adjusted, or retrieved from areas that may be hot or simply best handled
with a Tong.
2. Kitchen spoon- are used to combine ingredients.
3. Kitchen fork- A utensil used to lift or turn small food.
4. Turner- used for lifting and turning fried foods, biscuits or cookies.
5. Ladle- a serving spoon which is helpful when serving hot soup and stews because they hold a lot
of liquid in one scoop.
6. Melon ball scooper- a kitchen utensil that has various sized scoops that are inserted into the flesh
of a melon and twisted to form the shape of a ball for fruit sorbets, salads or as a garnish.
7. Spatula- used to level off ingredients when measuring and to spread frostings and sandwich
fillings.

D.

1. Mixing bowl- hold the ingredients that you mix & come in graduated sizes.
2. Blender- works well for puréeing ingredients, such as for soups, and is terrific for making
smoothies and milkshakes.
3. Wooden spoon- are used for stirring and mixing.
4. Basting spoon- a kitchen tool used during the process of cooking food using the method of basting.
5. Colander bowl- used for draining liquids from solids, such as water from pasta.
6. Strainer- used to separate liquids from solid food.
7. Sieve- A kitchen utensil that is used to strain liquids such as boiling water or to sift dry ingredients,
such as flour or powdered sugar.
8. Egg beater- used to beat eggs.
9. Flour sifter- A utensil used to incorporate air into flour and other dry ingredients. Sifts ingredients
such as flour and powdered sugar.
10. Ice cream maker- a machine used in making ice cream.
11. Electric mixer- can be used for whipping cream, mixing cake batter, cookies, or even whipping
potatoes.
12. Nest of bowls- These ingenious, space-saving sets combine a whole range of useful kitchenware
from mixing bowls to sieves and measuring cups, into one stackable set, keeping your cupboard
neat and tidy.
13. Pastry wire blender- Used for cutting cold fat, such as butter or shortening, into a flour mixture.
14. Rolling pin- Used for rolling out dough, such as cookie, pie, biscuit or yeast dough. • Can be used
to crush crackers.
15. Rubber scraper- used to scrape food from bowls, etc.
16. Slotted spoon- helpful for lifting solid food from liquid.
17. Tea strainer- is a type of strainer that is placed over or in a teacup to catch loose tea leaves.
18. Turner- Used for lifting/turning and removing foods such as pancakes, hamburgers, cookies and
eggs.
19. Utility plates- used to hold food.
20. Wire whisk- A utensil used to beat and blend ingredients or food, especially egg.pa
21. Chopping board- a durable surface on which vegetables, fruit, meat or bread are cut.
22. Masher- used to crush soft food for such dishes as mashed potatoes, apple sauce, or refried beans.

E.

1. Bread toaster- holds 2-4 slices of bread, bagels, etc. for toasting.
2. Casserole dish- used to hold casserole dishes.
3. Coffee maker- is used for brewing coffee from ground coffee.
4. Skillet- used for pan broiling food or cooking foods in small amount of fat.
5. Double boiler- A pair of cooking pots, one fitting on top of and partly inside the other. Food cooks
gently in the upper pot while water simmers in lower pot.
 6. Dutch oven- used for cooking stews or casseroles.
7. Egg poacher- A kitchen tool that enables eggs to be easily cooked when poaching is desired.
8. Frying pan- good for delicate quick-cooking foods that don’t need much browning, such as: o
Omelets o Scrambled and fried egg o Delicate light fish.
9. Griddles- is a skillet without sides (French toast and pancakes).
10. Kitchen tongs- used for picking up and holding things.
11. Gas stove-
12. Gas range-
13. Pressure cooker- A cooking utensil that creates pressurized steam to cook foods.
14. Kitchen rack- is where the kitchen utensils and equipment are placed and stored.
15. Roaster pan- A pan used for roasting foods in a conventional gas or electric oven.
16. Saucepan- Uses include cooking: o Vegetables o Sauces o Soup o Rice o Hard-cooked eggs.
17. Saucepots- used especially for stewing and simmering.
18. Steamer- A type of cookware consisting of inserts or layers with perforations in the bottom, that
are assembled together and used to cook food with the use of steam.
19. Tea kettle- is what you use to heat the water.
20. Waffle iron- is a small electric counter appliance that is used for making waffles.
21. Pancake turner- Used for lifting/turning pancakes.

F.

1. Cake pan- is used to bake cakes.

2. Loaf pan- is used to bake a single loaf of bread or various types of meat loaves.
3. Rectangular pan- is used to bake bars, cakes, and savory dishes, such as lasagna.
4. Square cake pan- It's ideal for sheet cakes, gingerbread and brownies, and can also be used as a
small roasting pan.
5. Tube pan- used for baking or molding foods in the shape of a ring.
6. Cookie sheet- used for cooking such things as biscuits and cookies.
7. Cooling rack- A rack used to hold hot foods such as cakes, breads, and cookies for cooling.
8. Custard cups- May be used to bake custard or microwave eggs. These can also be used to hold
small ingredients.
9. Jelly roll pan- intended for baking the sheet cake or sponge cake used in making jelly rolls.
10. Muffin or cupcake pan- A tin consisting of holes in which batter is placed to make muffins.
11. Plain pie pan- is a type of pan used for holding and shaping the dough and filling of a pie.
12. Fluted pie pan- Ideal for baking traditional tarts, pies or quiches.
13. Roasting pan- A pan used for roasting foods in a conventional gas or electric oven.
14. Ring molds- is used for forming appetizers, molding salads, forming crab cakes and steak tartar
and desserts. The second use forming molds is to cook food in a cylindrical shape. These may
include cylindrical eggs, pancakes, rice timbales and mousses.

Define:

Mixing

1. Blend- To thoroughly combine 2 or more ingredients, either by hand with a whisk or spoon, or
with a mixer.
2. Bread- To coat with crumbs or cornmeal before cooking.
3. Cream- The butterfat portion of milk. Also, to beat ingredients, usually sugar and a fat, until
smooth and fluffy.
4. Cut and fold- To cut and fold is to blend a mixture by using one of two motions; cutting through
the mixture with the edge of a spoon or other implement, or; sliding the implement along the
bottom of the bowl and bringing it up at the side so as to lift the lower portion of the mixture and
fold it over the upper portion.
5. Cut-in- To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion
or a pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry.
6. Knead- To blend dough together with hands or in a mixer to form a pliable mass.
 7. Whip- To beat food with a whisk or mixer to incorporate air and produce volume.

Preparing

1. Baste- To moisten food for added flavor and to prevent drying out while cooking.
2. Bread- To coat with crumbs or cornmeal before cooking.
3. Chop- to cut food into (more or less) bite-sized pieces using the quick, heavy blows of a knife.
4. Core- To remove the seeds or tough woody centers from fruits and vegetables.
5. Crumb- To cover or prepare with very small pieces of bread.
6. Dredge- To cover or coat uncooked food, usually with a flour, cornmeal mixture or bread crumbs.
7. Dice- To cut food into very small (1/8-to 1/4-inch) cubes.
8. Grate- To rub foods against a serrated surface to produce shredded or fine bits.
9. Marinate- To soak in a flavored liquid; usually refers to meat, poultry, or fish.
10. Garnish- To decorate (prepared food or drink) with small colorful or savory items.
11. Glaze- To coat foods with glossy mixtures such as jellies or sauces.
12. Mince- To cut into tiny pieces, usually with a knife.
13. Pare- to cut off the outer layer of something, using a sharp knife.
14. Peel- To remove the rind or skin from a fruit or vegetable using a knife or vegetable peeler.
15. Shred- To cut food into narrow strips with a knife or a grater.
16. Scrape- To use a sharp or blunt instrument to rub the outer coating from a food, such as carrots

Moist Heat

1. Boiling- is cooking prepared foods in a liquid (water, bouillon, stock, milk) at boiling point.
2. Simmering- cooking in a liquid at or just below the boiling point.
3. Poaching- cooking food in the required amount of liquid at just below boiling point.
4. Steaming- cooking prepared foods by steam (moist heat) under varying degrees of pressure.
5. Pan steaming- cooking foods by placing them directly in a liquid, such as water, broth or court
bouillon. There is not enough water to completely submerge the food, however. This technique
is often used to prepare vegetables.
6. En papillote- is French for “in parchment.” It refers to roasting food—most often lighter proteins
like fish—enclosed in parchment along with aromatics.
7. Sous vide- sous vide cooking is the process of sealing food in an airtight container—usually a
vacuum sealed bag—and then cooking that food in temperature-controlled water. In French, the
term translates to "under vacuum".
8. Blanching- is a cooking technique in which food is briefly immersed in boiling water or fat to soften
it, stop enzyme action, or loosen its skin.
9. Parboiling- is a method of partially cooking food in boiling water. When a recipe calls for
parboiling, it is referring to the partial boiling of an ingredient just until it is soft but not cooked
through.
10. Scalding- is a method of heating a liquid until just below the boiling point, 180 degrees, or to
blanch fruits and vegetables like tomatoes, for instance, to facilitate the removal of the skin.
11. Pressure cooking-is the process of cooking food, using water or other cooking liquid, in a sealed
vessel, known as a pressure cooker. As pressure cooking cooks food faster than conventional
cooking methods.

Dry Heat

1. Roast- To cook a large piece of meat or poultry uncovered with dry heat in an oven.
2. Pit roasting- To cook a meat or poultry under the ground.
3. Toast- To brown a slice of bread or another food product by exposing it to direct heat or by baking
the slices.
4. Barbecue- is a food dish consisting of a whole (or good part) of an animal slow cooked over a
smoldering fire for a long period of time.
5. Broil- To cook on a rack or spit under or over direct heat, usually in an oven.
6. Grill- To cook food on a rack under or over direct heat, as on a barbecue or in a broiler.
7. Bake- To cook food in an oven, surrounded with dry heat; called roasting when applied to meat
or poultry.
8. Dextrinize- To convert a starch into dextrins.
9. Caramelize- the process of melting sugar, either as a basic substance or to melt it when it is
contained within a food.
10. Pan-broil- is a cooking technique used for thin steaks, thin chops and fish fillets. It is a dry cooking
method done in a frying pan on top of the stove with no added fat or liquid. It sears the surface
of the meat, sort of like proper broiling would.

Combination dry and moist

1. Braising- the process of cooking first by browning, then gently simmering in a small amount of
liquid over low heat in a covered pan until tender.
2. Stewing- a process where a mixture of meat, poultry, or fish chunks, vegetables, herbs, spices,
and liquid, such as water or stock, which are cooked together slowly at a low temperature in a
covered pot. The liquid usually becomes thickened as the ingredients are slowly cooked.
3. Microwave cooking- - is a method of cooking through a microwave oven. Water absorbs the
microwaves very well, so food with a high-water content cooks more rapidly.

Cooking with fat

1. Deep-fat frying- is a process in which food is completely submerged (or only partially
submerged, i.e., doughnuts) in hot oil whose temperature is typically between 350°F (177°C)
and 375°F (191°C).
2. Pan frying- Pan-frying (shallow frying) is a fast cooking method for small, tender cuts in a pan
containing a small quantity of hot fat, oil, butter or clarified butter. This may be done in a
frying pan, sauté pan, bratt pan (commercial cooking pan; electrically heated with lid, similar
to electric frypan) or wok. The pan is not covered during frying.
3. Stir frying- cooking method that generally uses a wok for the cooking, but also can be prepared
in a frying pan.
4. Sautéing- a common cooking technique using a very hot pan and a small amount of fat, so the
food browns and cooks quickly and evenly.
5. Dry fry & Griddle- is heating food in a pan without using any fat or oil. It can be used for foods
such as nuts and, particularly, spices, as it helps to release the flavor of many spices.
What is the difference between the ff.

a. Pare and peel

To pare is to trim off an outside, excess, or irregular part of something while to peel is to strip off an
outer layer of something.

Examples: Pare apples.

Peel an orange.

b. Mince and chop

Chopping food is cutting your ingredients into bite-size or smaller pieces while mincing means cutting
your food ingredient into very small, fine pieces. Minced foods are cut much smaller than chopped foods.

c. Roast and barbecue

To roast is to cook by exposing to dry heat or by surrounding with hot embers, sand, or stones while
barbecue means to roast or broil on a rack or revolving spit over or before a source of heat. Roasted foods
are cooked in an oven while barbecues are cooked on a metal frame over a fire.

d. Simmering and Poaching

Simmering is usually reserved for tougher cuts or items that need more time to cook. The
temperature of the liquid is usually between 185° and 205°F. On the other hand, poaching generally
calls for food to be fully submerged in a liquid that is kept at a constant and moderate temperature,
between 160° and 180°F.

2.

Deep fried foods:

Doughnut

Croquette

Tempura

Corndog

Onion rings

Pan fried foods:

Steak

Pan-fried chicken

In my opinion, the best method of cooking that can conserve nutrients in food in steaming.
Steaming cooks food gently without sacrificing its nutrients. According to Spritzler (2016), steaming is one
of the best cooking methods for preserving nutrients, including water-soluble vitamins that are sensitive
to heat and water. It was also founded by the researchers that the vitamin C content of broccoli, spinach
and lettuce are just lessened by 9-15%. By steaming, one can enjoy the food including its nutrients.
References:

For pictures

 Amazon.com
 homedepot.com
 target.com
 lamsonproducts.com
 walmart.com
 buckleysstore.com.au
 surlatable.com
 ikea.com
 pyrexware.com
 wayfair.com
 ebay.com

For functions

 texas4-h.tamu.edu
 food.unl.edu
 pdfs.semanticscholar.org
 pearl.k12.ms.us
 mealime.com
 goodlifetea.com
 foodsafety.gov
 eatright.org
 thespruceeats.com
 thesouthern.com
 cooksinfo.com
 nesco.com
 recipetips.com
 ifood.tv
 josephjoseph.com
 educalingo.com
 kitchencabinetkings.com
 hunker.com
 amazingfoodmadeeasy.com

Definitions

 oldetimecooking.com
 goodhousekeeping.com
 huffingtonpost.com
 cookingforengineers.com
 thespruceeats.com
 d.umn.edu
 sc-s.si
 plated.com
 recipetips.com
 meatcuisine.co.nz/
Others

Merriam Webster's dictionary

thecookingdish.com

learnersdictionary.com

whatscookingamerica.net