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