C O O K E R Y

DEFENITION of COOKERY
Cooking or cookery is the art, technology, science and
craft of preparing food for consumption. Cooking
techniques and ingredients vary widely across the world,
from grilling food over an open fire to using electric
stoves, to baking in various types of ovens, reflecting
unique environmental, economic, and cultural traditions
and trends.

TOOL in COOKERY
CLICK EVERY PICTURE TO REVEAL THE DEFINITION.

KNIFE
Every kitchen needs three knives: a Chef's knife
to do the bulk of your cutting, a serrated knife
for cutting bread, and a paring knife for slicing
or mincing smaller items. You can buy a knife
block that has all of these, or you can opt to
mix-and-match.

CHOPPING BOARD
To go along with your new, sharp knives, you're
going to need some cutting boards! They come
in all shapes, sizes, and varieties. I like my
bamboo wooden cutting boards for veggies and
plastic cutting boards for proteins.

MIXING BOWL
Mixing bowls are essential kitchen tools. Just try mixing a
cake without them! They come in many different
materials, but I prefer my glass mixing bowls. They're
easy to clean, dishwasher safe, and don't react to any
food products.

MEASURING CUPS & SPOONS
Again, try to make a cake without measuring cups and
measuring spoons. You're going to have a bad time. I look
for a set that is easy to store and can be washed in the
dishwasher. Metal sets aren't as sexy as their colorful
plastic counterparts, but they last longer and are easier to
clean.

CAN OPENER
While some people favor an electric can opener,
I've found that there's nothing better than a
sturdy and reliable manual can opener.

COLANDER
From draining pasta to washing veggies, I use my
colander almost every day. I have a plastic one for
draining pasta, washing canned beans, and rinsing off
vegetables because it's easy to clean.
I have a set of fine-mesh strainers for the heavy duty
straining, like getting all of the sediment out of my
homemade chicken broth.

PEELER
I not only use my peeler for peeling vegetables, but I also
use it for prepping salads. I love shaved asparagus on my
salads! It's much more efficient than using a normal
grater.

WHISKS
A whisk is a cooking utensil which can be used
to blend ingredients smooth or to incorporate air
into a mixture, in a process known as whisking
or whipping. Most whisks consist of a long,
narrow handle with a series of wire loops joined
at the end.

SPOON
Spoons are used primarily for eating liquid or
semi-liquid foods, such as soup, stew or ice
cream, and very small or powdery solid items
which cannot be easily lifted with a fork, such as
rice, sugar, cereals and green peas.

FORK
A small tool with two or more pointed parts
(called prongs or tines) used for picking up and
eating food.

SPATULAS
A spatula is a hand-held tool that is used for
lifting, flipping, or spreading. Spatulas have a
handle that is long enough to keep the holder's
hand away from what is being lifted or spread,
as well as away from a hot surface. The blade
of the spatula is wide and thin.

LADLES
Ladle designed with a broad spoon base, this
utensil serves several purposes when preparing
foods. The Ladle is a kitchen tool that can be
used to serve foods, such as sauces, gravies,
and toppings as well as skim and stir
ingredients.

TONGS
Tongs for grilling, tongs for serving salad or
spaghetti are kitchen utensil of the same type.
They provide a way to move, rotate and turn the
food with delicate precision, or fetch a full
serving in one grab.

MEAT THERMOMETER
A meat thermometer cooking thermometer is a
thermometer used to measure the internal
temperature of meat, especially roasts and steaks,
and other cooked foods

STOCKPOT
A stockpot is indispensable in any kitchen. It
can serve many functions: soup making,
braising, steaming, and poaching, to name a
few. Look for a tall, narrow, 10- to 14-quart
heavy-gauge pot with a tight-fitting lid that can
hold a steamer basket

ROASTING PAN
An oval roasting pan is suitable for poultry and
small roasts; a 14-inch rectangular one can
handle two chickens, a large roast, or a load of
vegetables from the farmers’ market.

SAUCE PAN
A saucepan can be stainless steel with a copper
or aluminum core or a combination of metals.
It’s an all-around pan used for cooking
vegetables, soups, rice, and sauces for pasta
and other dishes. You’ll want to own two or
maybe three saucepans in different sizes.

CAST IRON SKILLET
The cast-iron skillet has been a standard in
American and European kitchens for hundreds
of years and still outperforms contemporary
cookware in some respects browning,
blackening and searing.

SAUTE PAN
You’ll probably use this skillet all the time, so get
a good, heavy-duty one. You may wonder, as
you browse through your options, why some
skillets have rounded, curved sides and some
have straight sides. To be more specific, a sauté
pan has straight sides, while a frying pan or
skillet has rounded sides

ENAMELED CAST IRON STEW POT
This attractive, all-around stew pot, also called a
Dutch oven, is ideal for slow-cooking stews,
soups, and all sorts of hearty winter meals.

POT HOLDER
A pot-holder is a piece of textile (often quilted)
or silicone used to cover the hand when holding
hot kitchen cooking equipment, like pots and
pans. They are frequently made of polyester
and/or cotton. Crocheted pot-holders can be
made out of cotton yarn as a craft project/folk
art

KITCHEN TOWELS
They are capable of absorbing, but they are
also used to wipe up spills, clean off cutting
boards, dry dishes, dry hands, and even hold
hot plates and dishes. These towels are
generally made of cotton, making them soft
enough to absorb, but durable enough to
withstand repeated uses and washings.