Vocabulary about kitchen


 Here are some vocabulary words related to the kitchen:

Utensils: Tools or implements used for cooking or eating, such as spoons, knives, and spatulas.

Appliances: Electric or mechanical devices used for specific functions in the kitchen, such as a refrigerator, oven, or blender.

Cookware: Pots, pans, and other vessels used for cooking.

Cutlery: Knives, forks, and spoons used for eating.

Bakeware: Oven-safe dishes and pans used for baking, such as cake pans or cookie sheets.

Stovetop: The cooking surface on a stove where pots and pans are placed for cooking.

Countertop: The flat surface in the kitchen used for food preparation.

Sink: A basin with a faucet used for washing dishes and food.

Dishwasher: A machine that cleans dishes, utensils, and other kitchenware.

Pantry: A storage area for food items and supplies in the kitchen.

Refrigerator: An appliance used to keep food and drinks cold and fresh.

Freezer: A part of the refrigerator used for freezing and storing food.

Range: A kitchen appliance consisting of a stove and oven combined.

Microwave: An appliance that uses electromagnetic radiation to heat and cook food quickly.

Cutting board: A flat surface used for cutting and chopping food.

Mixing bowl: A deep bowl used for combining ingredients while cooking or baking.

Grater: A utensil with sharp-edged holes used for shredding or grating food.

Blender: An appliance used to mix, purée, or emulsify food and liquids.

Oven mitts: Protective gloves worn to handle hot dishes or pans from the oven.

Spice rack: A storage unit for organizing and storing spices.

Apron: A protective garment worn over clothing to shield it from spills and stains while cooking.

Can opener: A tool used to open cans by cutting through the lid.

Colander: A bowl-shaped sieve used for draining liquids from food, such as pasta or vegetables.

Measuring cups: Utensils used to measure precise amounts of liquid or dry ingredients.

Whisk: A utensil consisting of a handle with loops of wire used for mixing and beating ingredients.

Tongs: Scissor-like utensils with pincers used for gripping and handling food.

Ladle: A large spoon with a long handle, used for serving soups and stews.

Pot holder: A heat-resistant pad or mitt used to handle hot pots and pans.

Cutting board: A flat surface used for cutting and preparing food.

Sauté pan: A wide, shallow pan with straight sides and a long handle, used for sautéing and frying.

Roasting pan: A deep, rectangular pan used for roasting meat and vegetables in the oven.

Spatula: A flat, flexible utensil used for flipping and lifting food, such as pancakes or burgers.

Cookie cutter: A metal or plastic tool used to cut cookie dough into decorative shapes.

Griddle: A flat cooking surface, often made of cast iron, used for cooking pancakes, crepes, or burgers.

Basting brush: A brush used to apply liquid, such as marinades or sauces, onto food while cooking.

Food processor: An electric appliance used for chopping, blending, and pureeing ingredients.

Strainer: A mesh or perforated device used for separating liquids from solid foods.

Pastry brush: A brush with soft bristles used for applying egg wash, butter, or glazes to pastries.

Rolling pin: A cylindrical tool used to flatten and shape dough when baking.

Zester: A tool used to remove the zest (outermost layer) of citrus fruits for added flavor in recipes.

Mandoline: A slicing tool with an adjustable blade used for cutting vegetables and fruits into thin, even slices.

Immersion blender: A handheld blender with a rotating blade at the end, used for blending ingredients directly in a container.

Garlic press: A tool used to crush garlic cloves, extracting the pulp and juice.

Thermometer: A device used to measure the temperature of food or liquids, ensuring they are cooked or stored at the proper temperature.

Salad spinner: A device used to wash and remove excess water from salad greens by spinning them in a colander-like basket.

Muffin tin: A baking pan with individual cup-shaped depressions used for baking muffins, cupcakes, or other individual-sized baked goods.

Skewers: Thin, long metal or wooden sticks used for holding and grilling kebabs or other skewered foods.

Mortar and pestle: A bowl-shaped container and a grinding tool used to crush and grind ingredients, such as herbs and spices.

Serrated knife: A knife with a saw-like edge, used for slicing through bread and other foods with a hard exterior and soft interior.

Dutch oven: A heavy, deep pot with a tight-fitting lid, often made of cast iron, used for slow cooking, braising, and baking.

Instant pot: A multi-function electric pressure cooker that can be used for various cooking methods, such as pressure cooking, slow cooking, and sautéing.

Pizza stone: A flat, heat-retaining stone used for baking pizzas, providing a crisp crust.

Double boiler: A set of two nested pans, where the lower pan contains water and the upper pan holds ingredients, used for gentle and indirect heat cooking.

Spiralizer: A kitchen gadget used to transform vegetables into long, spiral-shaped strands, often used as a substitute for pasta.

Bain-marie: A water bath used for gently heating or melting delicate ingredients, such as chocolate or custards.

Piping bag: A cone-shaped bag made of cloth or plastic, used for piping frosting, cream, or other soft mixtures onto cakes or pastries.

Pastry blender: A hand-held tool with multiple thin, metal blades used to cut solid fat into flour when making pastry dough.

Citrus juicer: A tool used to extract juice from citrus fruits, such as lemons, oranges, or grapefruits.

Sous vide: A cooking method that involves vacuum-sealing food in a bag and cooking it in a temperature-controlled water bath for precise and consistent results.

Herb scissors: Scissors with multiple blades designed for quickly and evenly chopping fresh herbs.

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