Name: Charles Toliver Jr.
Period: 5
Directions: Each piece of equipment in the cooking lab is designed to do a particular task.
Please DO NOT type directly on this document- you need to make a copy
Cooking Utensils
1. 2. 3.
4. 5. 6.
NAME USED FOR
1. Rubber Scraper Mixing, stirring, and scraping.
2. Flipper Used to flip pancakes and burgers.
3. Wooden Spoon Used for stirring and mixing.
4. Tongs Used for picking up and turning foods.
5. Slotted Spoon Used for serving food that requires the liquid to be drained.
6. Plastic Soup Spoon Used for eating or serving soup.
Knives/Cutting Tools
1.
4.
2. 3.
7.
5.
6.
Name USED FOR
1. Chef Knife Used for chopping and dicing food.
2. Bread Knife Used for cutting bread.
3. Pairing Knife Used for small cutting tasks.
4. Grater Used for shredding foods into small pieces.
5. Pizza Cutter Used for cutting pizza and other things.
6. Cutting Board Used for protecting surfaces while cutting, chopping or slicing
food.
7. Peeler Used to remove the skin from fruits and vegetables.
Baking Equipment
2.
1. 4.
3.
6.
5. 7. 8.
NAME USED FOR
1. Pie Pan Used for baking pies.
2. Cookie Sheet Used for baking cookies.
3. Baking Sheet Pan Used for roasting and baking food.
4. Cooling Rack Used for cooling baked foods after removing them from the oven.
5. Baking Pan Used for baking foods in the oven.
6. Rolling Pin Used for flattening dough.
7. Muffin Pan Used for baking muffins or cupcakes in the oven.
8. Glass Baking Dish Used for baking, cooking, serving, and storage.
Cookware/Prepware Equipment
1.
2. 3.
4. 5.
NAME USED FOR
1. Deep Sauté Pan or a Used for prepping one pot meals, frying, and braising.
Jumbo Cooker
2. Sauté Pan Used for frying or sauteing foods on stove top.
3. Sauce Pot Used for cooking small amounts of food on the stove top.
4. Stockpot
5.
Measuring/Mixing Equipment
4.
2. 3.
1.
7.
6.
5. 8.
NAME USED FOR
1.
2.
3.
4.
5.
6.
7.
8.