| knives |
for chopping and slicing should
be sharp. Always have a grown-up nearby when using them. Other
knives are useful for spreading or cutting soft things. |
| wooden spoons |
for stirring, beating and
mixing ingredients. |
| rolling pin |
comes in handy for rolling
pastry and dough. |
| cutters and stamps |
made of metal or plastic are
great fun for cutting out biscuits and sandwishes...and cookies! |
| mixing bowls |
for stirring, beating and
mixing ingredients |
| saucepans/frying pan |
for cooking on the stove top. |
| weighing scales |
for weighing out ingredients |
| food processor or blender |
is handy for pureeing ingredients
and mixing. |
| grater |
is used for grating cheese
and vegetables. |
| can opener |
is used for taking the tops
off cans. |
| hand/balloon whisk |
is necessary for whisking
air into things like eggs and cream. |
| palette knife |
is ideal for spreading soft
things, such as icing, and flipping pancakes. |
| measuring cups |
are used to measuring liquid
ingredients, such as milk and water. |
| chopping board |
is needed for chopping and
slicing things on. It is more hygienic than working directly on to
the work surface or table top. |
| measuring spoons |
are needed for measuring small
amounts of ingredients, wet and dry. Most useful are 15 ml (1 tbsp)
and 5 ml (1 tsp). |
| sieves |
are used for getting the lumps
out of ingredients. |
| oven gloves or mitts |
are for holding hot things,
and putting dishes into and taking them out of the oven. |
| trivet |
is used for putting hot pans
on, as it protects the work surfaces. |
| peeler |
is used for removing the outer
layer from vegetables. |
| salt and pepper |
are used to season (add flavor
to) food. |
| paper towel |
is handy for mopping up spills,
as well as absorbing excess grease from food. |