8Th Grade Life Skills

Front 1

Measuring:
dry measuring cups

Back 1

to measure dry ingredients such as flour and sugar, usually come in sets: 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup.

Front 2

Measuring:
liquid measuring cups

Back 2

have a spout for pouring and measurments marked on the side in cups, ounces, and milliliters. Common sizes are 4 cups, 2 cups, and 1 cup.

Front 3

Measuring:
measuring spoons

Back 3

measure smaller amounts of liquid and dry ingredients. The most common sets are 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, and 1 tablespoon.

Front 4

Mixing:
mixing bowls

Back 4

hold the ingredients that you mix and come in graduated sizes.

Front 5

Mixing:
pastry blenders

Back 5

cut shortening into flour for piecrusts and biscuits

Front 6

Mixing:
wire whisks

Back 6

beating and blending, especially efficient to stir sauces and beat egg white mixtures.

Front 7

Mixing:
mixing spoons

Back 7

long handles and are used to combine ingredients. They're made of metal, plastic, or wood.

Front 8

Mixing:
plastic or rubber scrapers

Back 8

scrape bowls and mix ingredients together. They have a wide, flexible blade.

Front 9

Mixing:
sifters

Back 9

sift and mix dry ingredients together as they pass through a mesh screen. various sizes.

Front 10

Mixing:
sifters

Back 10

sift and mix dry ingredients together as they pass through a mesh screen. various sizes.

Front 11

Mixing:
rotary beaters

Back 11

a.k.a hand beaters. used to beat eggs and mix thin batters, such as pancake batter.

Front 12

Cutting:
paring knives

Back 12

good for peeling fruits and vegetables

Front 13

Cutting:
utility knives

Back 13

all- purpose knives for cutting and slicing foods.

Front 14

Cutting:
chef's knives

Back 14

used for cutting, mincing, and dicing.

Front 15

Cutting:
bread knives

Back 15

come in handy for slicing bread or baked goods.

Front 16

Other:
cutting boards

Back 16

serve as a base for your cutting work, keeping knife blades sharp and counters in good shape.

Front 17

Other:
graters

Back 17

shred and grate vegetables and cheeses.

Front 18

Other:
kitchen shears

Back 18

sturdy scissors used for cutting vegetables, pastry, poultry, and meat.

Front 19

Other:
peelers

Back 19

peel vegetables and fruits.

Front 20

Other:
colanders

Back 20

bowls with holes for draining foods. like pasta.

Front 21

Other:
strainers

Back 21

wire mesh baskets with handles, used to strain liquids from solid food, like water from steamed vegies.

Front 22

Other:
slotted spoons

Back 22

helpful for lifting solid food from liquid, like pasta from water.

Front 23

Other:
spatulas

Back 23

dull, narrowmetal blades. useful when leveling dry ingredients, liek flour.

Front 24

Other:
turners

Back 24

wide spatulas, are used to lift and turn foods, such as pancakes or hamburgers.

Front 25

Other:
tongs

Back 25

grasp or hold foods, like chicken drumsticks or a corncob.

Front 26

Other:
ladles

Back 26

helpful when serving hot soup and stews.

Front 27

Other:
cooling racks

Back 27

made of wire and allow air to circulate around hot baked products.

Front 28

Cookware:
saucepans and stockpots

Back 28

deeper than skillets. come in various sizes, measured in quarts or liters. some have covers. saucepans have one handle, stockpots have two.

Front 29

Cookware:
cake pans

Back 29

round, square, or rectangular. used to bake many foods liek cakes.

Front 30

Cookware:
loaf pans

Back 30

different sizes and are used for breads and meat loaves.

Front 31

Cookware:
casseroles

Back 31

baking dishes, various sizes and shapes. Deep enough to hold a main dish mixture and often have covers.

Front 32

Cookware:
skillets

Back 32

shallow and have long handles. Come in assorted sizes and sometimes have covers.

Front 33

Cookware:
baking sheets

Back 33

rectangular, low-sided pans. Most often used for baking cookies.

Front 34

Cookware:
pie pans

Back 34

round with sloping sides and come in different sizes.

Front 35

Cookware:
muffin pans

Back 35

have from six to twelve individual cups to hold muffins and cupcakes.

Front 36

Cookware:
custard cups

Back 36

made from heatproof glass. Used to bake custard or microwave eggs.

Front 37

Appliances:
toaster

Back 37

holds slices if bread for toasting. Some can adjust for thickers breads.

Front 38

Appliances:
blender

Back 38

push-button speed controls for a variety of mixing and chopping tasks, such as fruit drinks.

Front 39

Appliances:
hand-held mixer

Back 39

used to whip cream, mixing cake batter, or even whipping potatoes. Light weight, easy to manage. Safety rule: insert beaters before plugging in, make sure it's off, and when done unplug then eject beaters. Clean the body of the mixer including the cord with a damp towel.

Front 40

Appliances:
food processor

Back 40

different blades and disks can be used to perform a number of cutting and mixing tasks.

Front 41

Appliances:
electric skillet

Back 41

thermostatic control on the handle to regulate cooking temperatures. used to fry, roast, simmer, or bake.

Front 42

rolling pin
(roller)

Back 42

for flattening dough, such as pizza or pie crust.

Front 43

prep cups

Back 43

for premeasuring small amounts of dry or liquid ingredients while following a recipe.

Front 44

paper bake cups

Back 44

for lining muffin/cupcake pan to prevent sticking

Front 45

apple corer

Back 45

for slicing apples into eight even pieces while removing the core.

Front 46

pasta fork

Back 46

lifting and serving pasta.

Front 47

eating untensils
(knife, fork, spoon)

Back 47

do not use in place of regular cutting, measuring, and mixing tools.

Front 48

eating untensils
(knife, fork, spoon)

Back 48

do not use in place of regular cutting, measuring, and mixing tools.

Front 49

2 tined fork
(carving fork)

Back 49

for holding a food item in place while slicing/cutting.

Front 50

aluminum foil/regular

Back 50

used for covering things while cooking/baking.

Front 51

non stick release foil

Back 51

used for baking to prevent baked goods from sticking but not to cover foods.