COOKERY 10 - Tools and Utensils for Starch and Cereal Dishes

Vocabulary flashcards covering common tools and utensils used in starch and cereal dish preparation as presented in the lecture notes.

Wooden Spoon

A wooden spoon used for mixing creams and butter, and for tossing salads.

Slotted Spoon

A spoon with holes used to separate solid particles from liquids in soups and for stirring.

Fork

An utensil used to test the tenderness of meat, mix large cuts with vegetables, and blend ingredients with flour.

Strainer

A tool used to separate liquids from solids in foods, such as extracting coconut cream or tamarind extract.

Tong

A utensil used for handling hot foods.

Pressure Cooker

A vessel used for tenderizing or cooking meat, poultry, and other grains or legumes (e.g., mongo and white beans) in less time.

Double Boiler

A two-part cooking vessel used to prepare sauces that may scorch if cooked directly on the stove.

Steamer

A device used for cooking food by steaming.

Canister

A plastic or metal container with a lid used for keeping dry products.