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What Stuff
Is (Cooking Utensils)
Butter knife:
Small spreading tool with non-sharp blade. Use for spreading
butter, cream cheese and other soft ingredients.
Colander: Perforated, bowl-shaped
utensil for washing or draining food, such as washing lettuce or
draining pasta.
Knife or cutting knife: Cutting
tool with a sharp blade fastened to a handle. Use for chopping
foods like vegetables. “Chef’s knife” is the professional term.
Liquid measuring cup: See-through
container with pouring spout. Use to measure liquid ingredients
such as water or milk. Sizes typically range from 1 to 4 cups.
Measuring cup or dry measuring cup:
Standard-size cups for measuring dry ingredients
such as flour and sugar. Sizes typically include 1/4, 1/3, 1/2
and 1 cup.
Measuring spoon: Standard-size
spoons for measuring ingredients used in small amounts such as
dried herbs, spices and vanilla. Sizes typically include 1
tablespoon and 1/4, 1/2 and 1 teaspoon.
Microwave-safe bowl: Bowl that is
safe to use in the microwave. Usually says “microwave safe” on
its bottom.
Rubber or silicone spatula: Flat,
thin kitchen tool. Use for stirring ingredients in a curved bowl
and spreading or scooping soft foods such as frosting or batter.
Soup
spoon: Spoon with a large or
rounded eating end for enjoying soup or for stirring.
Whisk: Long-handled beater with
looped wires in a teardrop shape. Use for mixing, beating or
whipping air into ingredients, such as sauces and eggs.
What
Stuff Means (Cooking Terms)
Bake: Cook foods by surrounding
with hot, dry air, usually in the oven. Mainly applies to
breads, pastries, fish and some veggies.
Blend: To mix ingredients
together until uniform, usually in an electric blender.
Boil: Cook in very hot, rapidly
bubbling liquid, about 212° F.
Chop: Cut food into about 1/4-to
3/4-inch square pieces.
Garnish: Use a decorative food
item such as parsley to enhance the eye-appeal of another food
item such as fish. Also refers to the actual decorative item.
Microwave: Cook or heat food by
radiation generated in special oven, called microwave oven.
Mix:
To combine ingredients with a spoon or beaters.
Pinch: A small amount of an
ingredient, such as salt, that fits between thumb and forefinger
tips when squeezed together.
Purée: To mash, grind or strain
food until very smooth, often in food processor or blender.
Roast: Cook foods by surrounding
with hot, dry air, usually in oven. Mainly applies to poultry,
meat and some veggies.
Sauté: Quickly cook foods in
small amount of oil, butter or margarine, usually over stove
burner.
Simmer: To cook in hot liquid
that is bubbling gently, about 185° to 200° F.
Steam: Cook by direct contact
with steam. Veggies sometimes are steamed.
Stir: Move foods around in
circular motion with a spoon.
Toss: Combine by gently turning
over ingredients until evenly distributed. Typically applies to
salad.
Whisk: To mix to the specified
state with wire beater, also called a whisk. |
