Introduction to Cookery
Muffin tin Used to bake muffins or cupcakes.
Pasta server Used to serve long pasta or noodles. The hole in the centre is used to measure 1 serving of dried spaghetti.
Peeler Used to peel the skin of fruit and vegetables, e.g. apples and carrots.
Quiche/tart tin Used to bake pastry for quiche or tarts.
Pastry brush Used to apply glazes, oils and other liquids to dishes before and during the cooking process. They can be wooden or silicone.
Rolling pin Used to roll out various types of dough when making food items such as bread, pastries and cookies. This tool also works well for crushing items like biscuits.
Saucepan Used for cooking food.
Scone/cookie cutter Used to cut out scones and biscuits from dough.
Sharp knives Used to chop, slice or dice ingredients. Examples include serrated knives and chopping knives.
Sieve Used to separate and break up clumps in dry ingredients such as flour, as well as incorporating air.
Tin opener Used to remove the lid of a metal tin/can.
Slotted spoon Used to remove solid food from liquid, allowing the liquid to drain away.
Spatula Used for scraping mixtures out of containers or folding dry ingredients into a mixture.
Tongs Used to grip and lift food items, or to gently turn items in a pan, e.g. a large piece of meat.
Trivet/pot stand Used to protect work surfaces from hot pans.
Weighing scales Can be digital (as shown) or spring. Used to accurately weigh food in kilograms (kg) and grams (g) or pounds (lb) and ounces (oz).
Wire rack Used to cool baked items.
Wok
Used in a range of different Asian cooking techniques, including stir-frying.
Wooden spoon Used for stirring sauces and mixing ingredients. Can be used on non-stick pans as it will not scratch the surface.
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