


A
B
baking sheet: a thin, metal pan used for baking
baste: to periodically apply liquid to food during the cooking process to add flavor and prevent dryness
basting brush: a brush used to baste
bread knife: a long, serrated knife used to cut bread and other easily-squished foods
bread pan: a deep, rectangular pan used for baking loaves
C
can opener: a device for opening tin cans
chef’s knife: a large knife, most commonly featuring an 8-inch blade, used for cutting food
cheese grater: a metal plane with holes in it, used for grating food
cheese slicer: a device used for slicing cheese, often involving either a plane or a taut wire
chop: to cut into pieces without regard for uniformity of shape or size
colander: a bowl with holes in the bottom for draining liquid away from food
crudité: a tray of sliced, raw vegetables and dipping sauces
cutting board: a flat board, typically made of wood or polyurethane, on which food is placed for cutting
D
dice: to cut into small, uniformly shaped pieces
E
F
fine dice: to cut into tiny, uniformly shaped pieces
fork: a utensil with tines for spearing and picking up food
G
garlic press: an item used to quickly press garlic into a paste
Granton edge: a knife edge with small scallops taken out of it to prevent suction from sticking food to the blade
H
I
J
K
knife: a sharp blade, generally made from metal or ceramic, used for cutting food
L
ladle: a long-handled utensil with a bowl shape on one end, used for scooping up liquids
M
melon baller: a tool for scooping spherical shapes out of melon flesh and other foods
measuring cups: cups in graduated sizes, most commonly 1/4, 1/2, 2/3, and 1 cup, used to measure ingredients
measuring spoons: spoons in graduated sizes, most commonly 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, and 1 tablespoon, used to measure ingredients
meat thermometer: a thermometer designed to check the temperature of meat as a way of determining doneness
mince: to cut into tiny pieces without regard for uniformity of shape
mixing bowls: bowls which are used for combining ingredients
N
O
oven mitts: padded mitts, usually made from thick fabric, used to handle hot items in the kitchen to prevent burning oneself (see also: pot holders)
P
pan: a low-sided vessel used for cooking and baking; size and shape determines its ideal usage
pare: to trim or remove the skin or outer pieces of flesh from a fruit or vegetable
paring knife: a small knife used for intricate knife work such as paring
plane: a flat, smooth surface
pot holder: a piece of thick, padded material used to handle hot items in the kitchen to prevent burning oneself (see also: oven mitts)
pot: a high-sided, often large, vessel for cooking food
potato masher: a device for mashing baked potatoes and other softened vegetables
potato peeler: a hand tool with a double blade on one end, designed to cut strips of peel from vegetables (see also: vegetable peeler)
Q
R
rolling pin: a long, heavy column, usually wood, used to flatten pliable foods
rough chop: to cut into large pieces without regard for uniformity of shape or size
S
santoku: a Japanese knife with a Granton edge to prevent cut food from sticking to the knife blade
slice: to cut into thin, flat pieces
slotted spoon: a large spoon with holes cut in it, used for extracting solids from liquids
spatula: a utensil with a handle on one end and a flat piece on the other, used to manipulate food during prep and while cooking
steel: a long metal rod used for refreshing a knife’s sharp edge
strainer: a tool with a fine mesh bowl used to separate solids from liquids
T
U
V
vegetable peeler: a hand tool with a double blade on one end, designed to cut strips of peel from vegetables (see also: potato peeler)
W
X
Y
Z
Are there words or terms you would like us to add to the glossary?
Email us at contact@getting-schooled.com and let us know!