Kitchen Utensils List

Pas­try Brush

Pas­try brush: A small brush with nylon bris­tles used for coat­ing food with melted but­ter or other liquids

Slot­ted Spoon

Slot­ted spoon: A spoon with small open­ings in the bowl, used to remove solid food from liquid

Spring­form Pan

Spring­form pan: A pan with a detach­able rim

Strainer

Strainer: A small wire-mesh bowl with a han­dle. It is used to drain liq­uid from solid food or to remove solid bits from a liquid.

Whisk

Whisk: A wire uten­sil for beat­ing foods by hand

Wok

Wok: A pot with a rounded bot­tom and slop­ing sides, ide­ally suited for stir-frying. A large skil­let is a fine substitute.

Zester

Zester: A tool that peels off the rind of cit­rus fruits in thin strips

Cook­ing Terms

• Baste: To pour, brush, or spoon liq­uid over food as it cooks in order to fla­vor and moisten it
• Beat: To stir rapidly in a cir­cu­lar motion
• Blanch: To sub­merge a food in boil­ing water for a short time
• Boil: To heat a liq­uid over high heat until bub­bles form and rise rapidly to the surface
• Braise: To cook slowly in a cov­ered pot with liquid
• Broil: To cook food directly under a heat source so that the side fac­ing the heat cooks rapidly
• Brown: To cook food quickly over high heat so that the sur­face browns evenly
• Bruise: To crush food slightly, enabling more of the fla­vor to be released while cooking
• Core: To remove the core (the ined­i­ble cen­tral part) from a fruit
• Cream: To beat two or more ingre­di­ents (such as but­ter and sugar) together until the mix­ture has a creamy consistency
• Dice: To chop food into small, square pieces
• Fold: To blend an ingre­di­ent with other ingre­di­ents by using a gen­tle, over­turn­ing cir­cu­lar motion instead of stir­ring or beating
• Gar­nish: To dec­o­rate a dish with small pieces of food, such as chopped pars­ley or slices of lime
• Grate: To shred food into tiny pieces by rub­bing it against a grater
• Hull: To remove the hull (ined­i­ble outer cov­er­ing) from a fruit
• Knead: To work dough by press­ing it with both palms, push­ing it out­ward, and then press­ing it over on itself
• Mar­i­nate: To soak food in a liq­uid in order to add fla­vor and to ten­der­ize it
• Mince: To chop food into very small pieces
• Pinch: A very small amount, usu­ally what you can pick up between your thumb and forefinger
• Pre­heat: To allow an oven to warm up before putting food into it
• Puree: To mash to a smooth blend or make a paste or thick liq­uid from finely ground food. The mashed sub­stance is also referred to as a puree.
• Sauté: To fry quickly in oil or fat, over high heat, stir­ring or turn­ing the food to pre­vent burning
• Scald: To heat a liq­uid to a tem­per­a­ture just below its boil­ing point
• Sep­a­rate: To divide one ingre­di­ent into two or more parts that will be used sep­a­rately, such as egg yolk and egg white
• Sift: To mix sev­eral dry ingre­di­ents together or to remove lumps in dry ingre­di­ents by putting them through a sieve or sifter
• Sim­mer: To cook over low heat in liq­uid kept just below its boil­ing point. Bub­bles may occa­sion­ally rise to the surface.
• Steam: To cook food with the steam from boil­ing water
• Stir-fry: To quickly cook bite-sized pieces of food in a small amount of oil over high heat
• Whip: To beat an ingre­di­ent, such as cream or egg whites, at high speed until light and fluffy
• Whisk: To beat with a whisk until well mixed
• Zest: To scrape the peel from a lemon, lime, orange, or other cit­rus fruit using a cheese grater or a spe­cial uten­sil called a zester

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