COOKERY 7

DEFINITION OF TERMS
1. Cleaning = a physical removal of visible soil and food.
2. Disinfectant = a substance used to destroy germs and diseases.
3. Exterminate = to destroy totally
4. Filth = anything that is dirty
5. Grates = frames of iron bars for holding fuel while it burns.
6. Infestation = the state of being infested as with parasites or vermin.
7. Kitchen = a room especially set apart and containing the necessary utensils for cooking food.
8. Pedestal = a base or support
9. Sanitizer = a chemical agent used for cleansing and sanitizing surfaces and equipment.
10. Sanitizing = process of reducing number of harmful organisms to safe level on food contact
services.
11. Stack = a case compose of several rows of shelves.
 TOOLS and UTENSILS
1. Aluminum = the most popular, lightweight, attractive and less expensive.

2. Stainless steel = most popular material used for tools and equipment, but is
more expensive.
3. Glass = good for baking but not practical on top or surface cooking.

4. Cast iron = sturdy but must be kept seasoned to avoid rust.

5. Baster = handy for returning some of the meat or poultry juices from the pan,
back to the food.

6. Can opener = use to open a food tin.

7. Colanders = also called a vegetable strainer, essential for various tasks from
cleaning.

8. Cutting board = a wooden or plastic board where meats and vegetables can be
cut.
9. Dredgers = used to shake flour, salt and pepper on meat, poultry and fish.

10. Double broiler = used when temperature must be kept below boiling, such as
for egg sauces, puddings and to keep foods warm.
11. Emery board or sharpening steel = used to sharpen long knives.

12. Flipper = use for turning hamburgers and other food items.
13. Funnels = used to fill jars, made of various sizes of stainless steel, aluminum or
plastic.

14. Garlic Press = a kitchen tool which is specifically designed for the purpose of
pulping garlic for cooking.
15. Graters = used to grate, shred, slice and separate foods such as carrots,
cabbage and cheese.

16. Kitchen knives = used for peeling

17. Kitchen shears = practical for opening food packages, cutting tape

18. Measuring cups and spoons = are among the most important items found in
any kitchen.
19. Pasta spoon or server = use to transfer a little or much cooked pasta to a
waiting plate without mess.

20. Potato masher = used for mashing cooked potatoes, carrots and other soft
cooked vegetables.
21. Rotary eggbeater = used for beating small amount of eggs or batter.

22. Scraper = a rubber or silicone tools to blend or scrape the food from the bowl.
23. Serving spoon = a utensils consisting of a small, shallow bowl on a handle
= used in preparing, serving or eating food.

24. Serving tongs = enable you to more easily grab and transfer larger food items.
25. Soup Ladle = used for serving soups or stews.

26. Butcher knife = used to section raw meat, poultry and fish.
27. French knife = used to chop, dice or mince food.

28. Boning knife = used to fillet fish and to remove raw meat from the bone.
29. Spatula = used to level off ingredients when measuring and to spread frosting
and sandwich fillings.

30. Paring knife = used to peel and section fruits and vegetables.
31. Temperature scales = used to measure heat intensity.

32. Two-tine fork = used to hold meats while slicing and to turn solid pieces of
meat while browning or cooking.
33. Vegetable peeler = used to scrape vegetables.

34. Whisks = used for whipping eggs or batter and for blending gravies, sauces and
soups.
35. Wooden Spoons = used for creaming, stirring and mixing.
 EQUIPMENT

1. Refrigerator or freezer = necessary in preventing bacteria

2. Microwave oven = used for heating food

3. Blenders = used to chop, blend, mix, whip, puree, grate and liquefy all kinds of
food.