Cooking is easier when you know the LINGO!

Appliances/Tools:

• Blender: An appliance used to mix, crush, purée food and other substances
• Can opener: A device that is used in the kitchen to open cans of food
• Cookie Sheet: A flat, rectangular metal pan used in an oven; often used for baking
• Fork: An utensil with two or more prongs used for eating or holding food down when cutting
• Freezer: Compartment, room, or device for freezing food or keeping it frozen
• Garlic Peeler: A kitchen utensil used to take off the skin off the garlic cloves
• Grill: A frame of bars on which food is cooked over a fire
• Hot plate: A flat heated surface (or a set of these), typically portable, used for cooking food or keeping it hot
• Knife: An utensil with a blade used for cutting
• Ladle: A large long-handled spoon with a cup-shaped bowl; also used for serving liquid foods
• Measuring Cup: A cup marked in graded amounts, used for measuring ingredients
• Measuring Spoons: A spoon used to measure an amount of an ingredient
• Microwave: A small oven that cooks or heats food very quickly
• Mixer: An electrical appliance used for mixing foods
• Oven Mitts: An insulated glove or mitten worn to protect the wearer’s hand from hot objects
• Oven: An enclosed compartment, as in a kitchen range, for cooking and heating food.
• Pan: A flat container used for cooking
• Pot: A round container used for storage or cooking
• Refrigerator: A large metal container that keeps food cool and fresh
• Rolling Pin: A cylinder used to roll over pastry or dough to flatten/shape it
• Sieve: A utensil consisting of a wire or plastic mesh held in a frame, used for straining solids from liquids, for separating coarser from finer particles, or for reducing soft solids to a pulp
• Spatula: An instrument with a broad, flat, blunt blade, used for mixing and spreading things
• Spoon: An utensil used for eating, stirring, and serving food
• Stove: An appliance for cooking or heating that operates by burning fuel or using electricity
• Toaster oven: An electric appliance used as an oven or toaster
• Toaster: An electric small appliance used to heat sliced bread, browning it to become toast
• Tong: A type of tool used to grip and lift objects instead of holding them directly with hands
• Whisk: An utensil which can be used to blend ingredients smooth and to incorporate air into a mixture

Actions:

• Bake: Cooking food in an oven or on a hot surface
• Blend: Mix (a substance) with another substance so that they combine together
• Boil: Cooking food by immersing it in boiling (bubbling) water or stock
• Bread: Coat (food) in breadcrumbs before cooking
• Broil: Cook (meat or fish) by exposure to direct, intense radiant heat
• Drain: Removing water or other liquid in (something), leaving it empty, dry, or drier
• Fry: Cooking food in lots of oil or another fat
• Grate: Reduce food to small shreds by rubbing it on a grater
• Grill: Cook (something) using a grill
• Grind: Reduce (food or other substance) to small particles or powder by crushing it
• Knead: Massaging or squeezing dough with the hands
• Layer: Stacking ingredients on top of each other
• Mash: Reduce (food or other substance) to a uniform mass by crushing it
• Melt: Make or become liquefied by heat
• Mix: Combining ingredients to form one substance
• Peel: Remove the outer covering or skin from (a fruit or vegetable)
• Puree: Make a puree (liquid form) of fruit or vegetables in a blender
• Roast: Cooking food by prolonged exposure to heat in an oven or over a fire
• Sauté: Using a small amount of oil or fat in a shallow pan over relatively high heat to cook food
• Scramble: Prepare eggs by beating them with a little liquid and then cooking and stirring them gently
• Sift: Put (a fine, loose, or powdery substance) through a sieve so as to remove lumps or large particles
• Simmer: Keeping water or food just below the boiling point while being heated
• Spread: To evenly apply a substance on a surface
• Stir: Move a spoon around in (a liquid or other substance) in order to mix it thoroughly
• Whisk: Beat or stir (a substance, especially cream or eggs) with a light, rapid movement

Measuring (least to greatest):

• Pinch (7/76 teaspoon)
• Dash (⅛ teaspoon)
• Teaspoon
• Tablespoon (3 teaspoons)
• Cup (16 ounces)
• Pint (2 cups)
• Quart (4 cups)