What Stuff Is (Cooking Utensils)

Butter knife: Small spreading tool with non-sharp blade. Use for spreading butter, cream cheese and other soft ingredients.

Colander: Perforated, bowl-shaped utensil for washing or draining food, such as washing lettuce or draining pasta.

Knife or cutting knife: Cutting tool with a sharp blade fastened to a handle. Use for chopping foods like vegetables. “Chef’s knife” is the professional term.

Liquid measuring cup: See-through container with pouring spout. Use to measure liquid ingredients such as water or milk. Sizes typically range from 1 to 4 cups.

Measuring cup or dry measuring cup: Standard-size cups for measuring dry ingredients such as flour and sugar. Sizes typically include 1/4, 1/3, 1/2 and 1 cup.

Measuring spoon: Standard-size spoons for measuring ingredients used in small amounts such as dried herbs, spices and vanilla. Sizes typically include 1 tablespoon and 1/4, 1/2 and 1 teaspoon.

Microwave-safe bowl: Bowl that is safe to use in the microwave. Usually says “microwave safe” on its bottom.

Rubber or silicone spatula: Flat, thin kitchen tool. Use for stirring ingredients in a curved bowl and spreading or scooping soft foods such as frosting or batter.

Soup spoon: Spoon with a large or rounded eating end for enjoying soup or for stirring.

Whisk: Long-handled beater with looped wires in a teardrop shape. Use for mixing, beating or whipping air into ingredients, such as sauces and eggs.

What Stuff Means (Cooking Terms)

Bake: Cook foods by surrounding with hot, dry air, usually in the oven. Mainly applies to breads, pastries, fish and some veggies.

Blend: To mix ingredients together until uniform, usually in an electric blender.

Boil: Cook in very hot, rapidly bubbling liquid, about 212° F.

Chop: Cut food into about 1/4-to 3/4-inch square pieces.

Garnish: Use a decorative food item such as parsley to enhance the eye-appeal of another food item such as fish. Also refers to the actual decorative item.

Microwave: Cook or heat food by radiation generated in special oven, called microwave oven.

Mix: To combine ingredients with a spoon or beaters.

Pinch: A small amount of an ingredient, such as salt, that fits between thumb and forefinger tips when squeezed together.

Purée: To mash, grind or strain food until very smooth, often in food processor or blender.

Roast: Cook foods by surrounding with hot, dry air, usually in oven. Mainly applies to poultry, meat and some veggies.

Sauté: Quickly cook foods in small amount of oil, butter or margarine, usually over stove burner.

Simmer: To cook in hot liquid that is bubbling gently, about 185° to 200° F.

Steam: Cook by direct contact with steam. Veggies sometimes are steamed.

Stir: Move foods around in circular motion with a spoon.

Toss: Combine by gently turning over ingredients until evenly distributed. Typically applies to salad.

Whisk: To mix to the specified state with wire beater, also called a whisk.

Printed with permission from the International Food Information Council (IFIC) Foundation www.ific.org.