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utensils

utensils
17問 • 2年前
  • Edren Marj Encarnacion
    • 通報

    問題一覧

  • 1

    gives you a firm strong handle to hold, making stirring easier and more effective – and without any fear of the handle breaking. It also provides you with a solid tool for scraping things off the sides and bottom of your pan.

    wooden spoon

  • 2

    removes the peel or skin from fruits and vegetables. Most often, peelers have a steel blade attached to a handle made of steel, metal rubber or plastic.

    peeler

  • 3

    Specialty knife used when cutting meats because of its thicker broad blade

    butcher’s knife

  • 4

    Knife that has a carved or hollowed out blade edge for use in cutting foods that are firm on the outside yet soft inside.

    serrated knife

  • 5

    used for cutting meat, dicing vegetables, disjointing some cuts, slicing herbs, and chopping nuts but there are a number of different varieties for separate purposes, including carving, slicing and bread knives for specific ingredients.

    chef’s knife

  • 6

    also called peeling knives) are very versatile, and a mainstay of the professional kitchen as a result. Many cooks use them to peel or cut fruits and vegetables into small pieces, or to carry out other similar precision work.

    paring knife

  • 7

    separates any particles that are present a liquid, catching them in the basket to create a smooth sauce, juice or puree from the mixture.

    strainer or sieve

  • 8

    A two-pronged fork used to hold meat steady while it is being carved. They are often sold with carving knives or slicers as part of carving set while the three tined fork is useful for handling shellfish, or for picking up shrimp from a shrimp cocktail.

    2 or 3 tined fork

  • 9

    kitchen utensil that is primary used to rinse vegetables or strain foods such as pasta. The bottom is perforated, which allows for water or liquid to drain through while holding on to the solid insides.

    colander

  • 10

    used to open or remove the top from a metal can. There are a wide variety of different designs available ranging from manually operated small tools to automated openers that quickly and easily remove the top of the can.

    can opener

  • 11

    usually glass or plastic with a handle. They allow you to pour a liquid into the cup and bring it even with a measurement line without spilling.

    liquid or glass measuring cup

  • 12

    designed to measure dry ingredients like flour, nuts, and berries, while liquid measuring cups are designed to measure liquids like water, cooking oil, and yogurt.

    dry measuring cups

  • 13

    has tall sides and two loop handles, while a pan is shallow with one long handle. Pots are used for simmering or boiling liquids that completely cover ingredients to cook from all sides

    pot

  • 14

    Hammer like device used to pound thick portions of meat till they are thinner and more tender.

    meat tenderizer

  • 15

    spoon used to measure an amount of an ingredient, either liquid or dry, when cooking.

    measuring spoon

  • 16

    These basic kitchen utensils have varying sizes and can be in metal, plastic or glass/ceramic.

    mixing bowls

  • 17

    durable board on which to place material for cutting.

    cutting board

    • Edren Marj Encarnacion · 24問 · 2年前

    24問 • 2年前
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    poultry

    poultry

    Edren Marj Encarnacion · 19問 · 2年前

    poultry

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    19問 • 2年前
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    Types of meat

    Types of meat

    Edren Marj Encarnacion · 11問 · 2年前

    Types of meat

    Types of meat

    11問 • 2年前
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    barcode

    barcode

    Edren Marj Encarnacion · 9問 · 2年前

    barcode

    barcode

    9問 • 2年前
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    HACCP

    HACCP

    Edren Marj Encarnacion · 6問 · 2年前

    HACCP

    HACCP

    6問 • 2年前
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    vegetables

    vegetables

    Edren Marj Encarnacion · 10問 · 2年前

    vegetables

    vegetables

    10問 • 2年前
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    Wholesale cuts of the front quarter

    Wholesale cuts of the front quarter

    Edren Marj Encarnacion · 10問 · 2年前

    Wholesale cuts of the front quarter

    Wholesale cuts of the front quarter

    10問 • 2年前
    Edren Marj Encarnacion

    wholesale cuts of hindquarter

    wholesale cuts of hindquarter

    Edren Marj Encarnacion · 6問 · 2年前

    wholesale cuts of hindquarter

    wholesale cuts of hindquarter

    6問 • 2年前
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    Wholesale and retail cuts of pork

    Wholesale and retail cuts of pork

    Edren Marj Encarnacion · 9問 · 2年前

    Wholesale and retail cuts of pork

    Wholesale and retail cuts of pork

    9問 • 2年前
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    Goat and Sheep carcass fabrication

    Edren Marj Encarnacion · 5問 · 2年前

    Goat and Sheep carcass fabrication

    Goat and Sheep carcass fabrication

    5問 • 2年前
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    acronyms

    acronyms

    Edren Marj Encarnacion · 12問 · 2年前

    acronyms

    acronyms

    12問 • 2年前
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    The economics of field crop production

    The economics of field crop production

    Edren Marj Encarnacion · 15問 · 2年前

    The economics of field crop production

    The economics of field crop production

    15問 • 2年前
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    OTHER BIOLOGICAL COMPONENTS OF THE AGRO- ECOSYSTEM

    OTHER BIOLOGICAL COMPONENTS OF THE AGRO- ECOSYSTEM

    Edren Marj Encarnacion · 7問 · 2年前

    OTHER BIOLOGICAL COMPONENTS OF THE AGRO- ECOSYSTEM

    OTHER BIOLOGICAL COMPONENTS OF THE AGRO- ECOSYSTEM

    7問 • 2年前
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    galing sa report

    galing sa report

    Edren Marj Encarnacion · 11問 · 2年前

    galing sa report

    galing sa report

    11問 • 2年前
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    GMO

    GMO

    Edren Marj Encarnacion · 6問 · 2年前

    GMO

    GMO

    6問 • 2年前
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    AGROBACTERIUM (THREE WAYS OF TRANSFERING BACTERIA BETWEEN CELLS)

    AGROBACTERIUM (THREE WAYS OF TRANSFERING BACTERIA BETWEEN CELLS)

    Edren Marj Encarnacion · 6問 · 2年前

    AGROBACTERIUM (THREE WAYS OF TRANSFERING BACTERIA BETWEEN CELLS)

    AGROBACTERIUM (THREE WAYS OF TRANSFERING BACTERIA BETWEEN CELLS)

    6問 • 2年前
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    Introduction to Organic Agriculture

    Introduction to Organic Agriculture

    Edren Marj Encarnacion · 15問 · 2年前

    Introduction to Organic Agriculture

    Introduction to Organic Agriculture

    15問 • 2年前
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    Introduction to Organic Agriculture

    Introduction to Organic Agriculture

    Edren Marj Encarnacion · 10問 · 2年前

    Introduction to Organic Agriculture

    Introduction to Organic Agriculture

    10問 • 2年前
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    Irrigation

    Irrigation

    Edren Marj Encarnacion · 12問 · 2年前

    Irrigation

    Irrigation

    12問 • 2年前
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    Irrigation

    Irrigation

    Edren Marj Encarnacion · 8問 · 2年前

    Irrigation

    Irrigation

    8問 • 2年前
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    Introduction to Organic Agriculture

    Introduction to Organic Agriculture

    Edren Marj Encarnacion · 9問 · 2年前

    Introduction to Organic Agriculture

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    9問 • 2年前
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    Edren Marj Encarnacion · 10問 · 2年前

    Introduction to Organic Agriculture

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    10問 • 2年前
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    Hierarchy

    Hierarchy

    Edren Marj Encarnacion · 7問 · 1年前

    Hierarchy

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    7問 • 1年前
    Edren Marj Encarnacion

    問題一覧

  • 1

    gives you a firm strong handle to hold, making stirring easier and more effective – and without any fear of the handle breaking. It also provides you with a solid tool for scraping things off the sides and bottom of your pan.

    wooden spoon

  • 2

    removes the peel or skin from fruits and vegetables. Most often, peelers have a steel blade attached to a handle made of steel, metal rubber or plastic.

    peeler

  • 3

    Specialty knife used when cutting meats because of its thicker broad blade

    butcher’s knife

  • 4

    Knife that has a carved or hollowed out blade edge for use in cutting foods that are firm on the outside yet soft inside.

    serrated knife

  • 5

    used for cutting meat, dicing vegetables, disjointing some cuts, slicing herbs, and chopping nuts but there are a number of different varieties for separate purposes, including carving, slicing and bread knives for specific ingredients.

    chef’s knife

  • 6

    also called peeling knives) are very versatile, and a mainstay of the professional kitchen as a result. Many cooks use them to peel or cut fruits and vegetables into small pieces, or to carry out other similar precision work.

    paring knife

  • 7

    separates any particles that are present a liquid, catching them in the basket to create a smooth sauce, juice or puree from the mixture.

    strainer or sieve

  • 8

    A two-pronged fork used to hold meat steady while it is being carved. They are often sold with carving knives or slicers as part of carving set while the three tined fork is useful for handling shellfish, or for picking up shrimp from a shrimp cocktail.

    2 or 3 tined fork

  • 9

    kitchen utensil that is primary used to rinse vegetables or strain foods such as pasta. The bottom is perforated, which allows for water or liquid to drain through while holding on to the solid insides.

    colander

  • 10

    used to open or remove the top from a metal can. There are a wide variety of different designs available ranging from manually operated small tools to automated openers that quickly and easily remove the top of the can.

    can opener

  • 11

    usually glass or plastic with a handle. They allow you to pour a liquid into the cup and bring it even with a measurement line without spilling.

    liquid or glass measuring cup

  • 12

    designed to measure dry ingredients like flour, nuts, and berries, while liquid measuring cups are designed to measure liquids like water, cooking oil, and yogurt.

    dry measuring cups

  • 13

    has tall sides and two loop handles, while a pan is shallow with one long handle. Pots are used for simmering or boiling liquids that completely cover ingredients to cook from all sides

    pot

  • 14

    Hammer like device used to pound thick portions of meat till they are thinner and more tender.

    meat tenderizer

  • 15

    spoon used to measure an amount of an ingredient, either liquid or dry, when cooking.

    measuring spoon

  • 16

    These basic kitchen utensils have varying sizes and can be in metal, plastic or glass/ceramic.

    mixing bowls

  • 17

    durable board on which to place material for cutting.

    cutting board