Bread Knife Cutting Board Meat Thermometer Vegetable Peeler

Bread Knife

Cutting Board

Meat Thermometer

Vegetable Peeler

Spatula Chef’s Knife

Ladle Pastry Blender

Wire Whisk

Paring Knife

Turner Rubber Spatula

Wooden Spoon

Rolling Pin

Colander Strainer

Tongs Slotted Spoon

Chop CreamTo cut into small pieces.

To work sugar and fat together until the mixture is soft and fluffy.

Cut-In Dice

Dredge FlourTo coat food HEAVILY with flour, breadcrumbs or cornmeal.

To LIGHTLY sprinkle or coat with a powdered substance, often with crumbs or seasoning.

To cut fat into flour with a pastry blender or two knives.

To cut into very small cubes.

Fold-In Grate

Knead MinceTo work dough to further mix the ingredients and develop the gluten.

To cut or chop food as finely as possible.

To mix ingredients by gently turning one part over another.

To finely divide food in various sizes by rubbing it on surface with sharp projections.

Peel or Pare

Sauté

Simmer SteamTo cook just below the boiling point.

To cook by the vapor produced when water is heated to the boiling point.

To remove or strip off the skin or rind of some fruits and vegetables.

To brown or cook foods with a small amount of fat using low to medium heat.

Whip Tablespoon

Teaspoon Gallon gal.

To beat rapidly to introduce air bubbles into food.

T. Tbs.

Tbsp.

t.tsp.

Quart Pint

Cup Pound lb.#

qt. pt.

c.

Ounce Hour

Minute Package pkg.

oz. hr.

min.

1 Tbsp. = ____ tsp.

1 c. = ____Tbsp.

1 pt. = ___ c.

1 gal. = ___ qt.

4 qt.

3 tsp. 16 Tbsp.

2 c.

1 stick of butter = ____ c.

1/8 c. = ____Tbsp.

1/2 Tbsp. = ___tsp.

1/4 c. = ___ Tbsp.

4 Tbsp.

1/2 c. 2 Tbsp.

1 ½ tsp.

1 c. = ___ oz.

1 qt. = _____ pt.

3/4 c. = ___Tbsp.

1 qt. = ____ c.

4 c.

8 oz. 2 pt.

12 Tbsp.

1/4 c. = ___Tbsp.

5 1/3 Tbsp. = _____ c.

4 Tbsp. 1/3 c.

Old Chef