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.
