Used to grate, shred, slice, and serrate foods, such as cabbage and cheese
Used to sift, aerate, and blend dry ingredients
Used to lift food from liquid in which food was cooked
Used for paring vegetables and fruits
Beat rapidly with rotary beater, electric mixer, or wire whip to add air and make light and fluffy
Used for scraping sides of utensils
Used for liquids and for washing dishes
Mix several ingredients so that they are well combined but not beaten
Lower the temperature of the food below 32 degrees Fahrenheit
Used to level off ingredients when measuring and to spread frostings and sandwich fillings
Used to measure solids and dry ingredients, such as fat, flour and sugar
Used to open canned foods
Protects table top or counter when cutting food
Used to spoon liquids over foods and to lift food including its liquid out of a pan
Place food in refrigerator until cold
Used to turn steaks, bacon, or chops while cooking and to remove corn on the cob and other vegetables from hot liquid
Used for cooking sauces, vegetables, and many other foods
Used to bake thin sheet cakes
Used for cooking foods in small amounts of fat
Used to section raw meat, poultry, or fish