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Eva Chen
Flatting out dough
Hot foods; stirring (does not transfer heat)
Separate and break up clumps in dry ingredients
Remove the outer layer (skin/peel)
Mix a hard (solid) fat into flour
Lifting, flipping, or spreading
Baking Muffins
To measure solid/liquid ingredients
Scoop soup, stew, or other liquid foods.
To cool hot foods
Eva Chen
Shreds substances
Manually mix and beat eggs or other similar ingredients
blend ingredients smoothly
Gather every bit of dough from a board or batter from a bowl
Turn or flip things
Pour liquids/small-grained ingredients from a large source into a small one
strain liquids such as boiling water or to sift dry ingredients
Moisten foods by redistributing liquid
Grab foods
To strain any excess liquid/substances