Celebrations

Front 1

Whisk

Back 1

preferred by most chefs for incorporating air into foods like souffles and preventing lumps from forming in sauces.

Front 2

Stockinette

Back 2

keeps dough from sticking to a rolling pin

Front 3

Pastry Brush

Back 3

used to brush butter or sauces on foods

Front 4

Pastry Blender

Back 4

several thin, curved pieces of metal attached to a handle, and used for making pie crust

Front 5

Meat Thermometer

Back 5

inserted into the thickest part of meat or poultry to register the internal temperature

Front 6

Grader

Back 6

a four sided metal tool used to shred and grate foods such as cabbage and cheese

Front 7

Kitchen Shears

Back 7

variety of uses including snipping herbs, trimming beggies, cutting meat, dough, and pizza

Front 8

Veggi Peeler

Back 8

remove the outer surface of fruits and veggies

Front 9

Dry Measure

Back 9

is made of metal or plastic , used for measuring ingredients such as flour and sugar

Front 10

Liquid Measure

Back 10

made of glass or plastic , used for measuring ingredients such as milk and syrup

Front 11

Rubber Scraper

Back 11

used for scraping bowls and saucepans and for foliding one ingredient into another

Front 12

Measuring spoons

Back 12

used to measure small amounts of ingredients

Front 13

Hand Mixer

Back 13

used to beat, blend, and incorporate air into foods

Front 14

Rolling Pin

Back 14

used to roll dough or pastry

Front 15

Colander

Back 15

used to drain fruits, veggies, and pasta

Front 16

French Knife

Back 16

used to cut, slice, and chop foods

Front 17

Cutting Board

Back 17

to protect countertops when chopping foods

Front 18

Strainer

Back 18

used to separate lliquid and solid foods

Front 19

Sifter

Back 19

used to blend dry incredients and to remove lumps from flour and powedered sugar

Front 20

Double Bailer

Back 20

consist of a small pan that fits into a larger pan, used to cook foods gentley

Front 21

Skillet

Back 21

used for panbroiling foods or for cooking foods in a small amount of fat

Front 22

Griddle

Back 22

skillet without sides, used for grilling sandwhichs and making pancakes

Front 23

Cookie Sheet

Back 23

a flat sheet made of metalm used for baking cookies

Front 24

Muffin Pan

Back 24

an oblong pan with round depressions

Front 25

Baster

Back 25

suction to collect juices from meat and poultry

Front 26

tsp/ t.

Back 26

teaspoon

Front 27

tbsp./ T.

Back 27

tablespoon

Front 28

c./ C.

Back 28

cup

Front 29

pt.

Back 29

pint

Front 30

What are the factors that favor a pt for manipulation?

Back 30

1. Duration of symptoms 16 days or less
2. Symptoms not distal to the knee
3. FABQ work subscale 18 or less
4. At least one hip with internal rotation 35 degrees or more (in prone)
5. Hypomobility at one or more lumbar levels with spring test

Front 31

oz.

Back 31

ounce

Front 32

lb./ #

Back 32

pound

Front 33

3 teaspoons

Back 33

1 tablespoon

Front 34

2 tablespoons

Back 34

1/8 cup

Front 35

4 tablespoons

Back 35

1/4 cup

Front 36

5 1/3 tablespoons

Back 36

1/3 cup

Front 37

8 tablespoons

Back 37

1/2 cup

Front 38

10 2/3 tablespoons

Back 38

2/3 cup

Front 39

12 tablespoons

Back 39

3/4 cup

Front 40

16 tablespoons

Back 40

1 cup, 1/2 pt.

Front 41

2 cups

Back 41

1 pint

Front 42

2 cups

Back 42

1 quart

Front 43

1 cup

Back 43

8 ounces

Front 44

1 gallon

Back 44

4 quarts

Front 45

1 cup of shredded cheese

Back 45

4 ounces

Front 46

Slice

Back 46

to cut or remove from a larger piece

Front 47

Dredge

Back 47

cover a food with flour or sugar

Front 48

Cube

Back 48

cut into small squares

Front 49

Dice

Back 49

cut into very small cubes

Front 50

Stir- Fry

Back 50

frying small amounts of food in hot oil while stirring

Front 51

Cut In

Back 51

mix solid shortening with flour

Front 52

Trim

Back 52

remove excess fat with a sharp knife

Front 53

Core

Back 53

to remove the core of a fruit

Front 54

Brush

Back 54

spread a liquid coating on food

Front 55

Beat

Back 55

mix well with a spoon or eletric beater

Front 56

Bread

Back 56

cover with a coating of crumbs

Front 57

Mince

Back 57

to cut or chop into very small pieces

Front 58

Grease

Back 58

rub shortening on the surface of a cookie sheet

Front 59

Pare

Back 59

cut away the skin or thin layer of a fruit or veggie

Front 60

Combine

Back 60

to mix two or more ingredients

Front 61

Steam

Back 61

cook over steam rising from boiling water

Front 62

Blend

Back 62

combine two or more ingredients

Front 63

Chop

Back 63

cut into small pieces

Front 64

Kneed

Back 64

work dough by folding, turning, and pressing

Front 65

Flute

Back 65

form a standing edge on a pie crust

Front 66

Scrape

Back 66

to remove douigh from the side of a bowl

Front 67

Deep Fat Fry

Back 67

cook in hot fat that completely cover the food

Front 68

Julienne

Back 68

cut food into long, thin strips

Front 69

Grate

Back 69

rub orange peel against a grater to get fine particles of rind

Front 70

Marinate

Back 70

soak is a seasoned liquid to add flavor

Front 71

Cream

Back 71

soften and blend until smoothe

Front 72

Sift

Back 72

put flour thriough a sifter or fine sieve

Front 73

Mash

Back 73

to crush, as with potatoes

Front 74

Score

Back 74

make thin straight cuts through outer fat on meat

Front 75

Stir

Back 75

mox woth a circular motion of a spoon

Front 76

Paste

Back 76

brush liquid over food while it is cooking

Front 77

Poach

Back 77

cook gently in water below boiling point

Front 78

Peel

Back 78

to cut away at the skin or rind of a fruit or veggie

Front 79

Grind

Back 79

to crush or pulverize

Front 80

Mix

Back 80

to combine or blend into one mixture