Home Economics – Health and Food Technology
Food Preparation Techniques: An Introduction
Outcome 3
Identify basic food preparation equipment and
cookery terms.
• Items of basic food equipment are correctly
identified (8 or more of 12 pieces).
• The use of each item of equipment is correctly
identified (8 or more of the uses of 12 pieces).
• Basic cookery terms are correctly identified (6
from a given list).
FOOD PREPARATION TECHNIQUES: AN INTRODUCTION, OUTCOME 3 (ACC 3)
© Learning and Teaching Scotland 2003
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Dictionary of small kitchen equipment
Small kitchen equipment
Equipment
Name
Baking bowl
Use
Mixing ingredients
Baking dish
To hold a quantity of
food which is being
cooked in the oven
Baking tray
To hold food, e.g.
biscuits, to be oven
cooked
Balloon whisk
Hand whisk to add air
to a mixture
Boiling pan
For rice or pasta when
space is needed for
cooking
Cake tin
In the oven to hold
sponge mixture
Casserole
Slow cooking stews
etc. in the oven
Cereal bowl
Fairly deep to allow for
liquid to be added, e.g.
bran and milk
Chip pan
Deep pan with basket
in which to deep fry
food
FOOD PREPARATION TECHNIQUES: AN INTRODUCTION, OUTCOME 3 (ACC 3)
© Learning and Teaching Scotland 2003
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Chopping board
Plastic or wood
which protects work
surfaces
Chopping knife
Cook’s knife
Long bladed knife for
finely chopping food
Colander
To drain the water from
food which has been
boiled
Cooling tray
To hold food from the
oven and allow air to
cool it
Corer
To remove the centre
from, e.g., an apple
Cup and saucer
To serve tea or coffee
in
Cutters
To cut out shapes in
pastry or dough
Dessert spoon
To measure or to eat
pudding
Dinner plate
Large plate which is
used to serve a main
course
Draining spoon
To remove solids, e.g.
peas, from a liquid
FOOD PREPARATION TECHNIQUES: AN INTRODUCTION, OUTCOME 3 (ACC 3)
© Learning and Teaching Scotland 2003
4
Egg cup
To serve boiled eggs
Electric blender or
liquidiser
To puree foods or
liquidise them, e.g.
soup
Electric mixer
or
Electric whisk
To beat ingredients
together or whisk them
Fish slice
To turn food or lift food
when cooked
Flan ring
To hold pastry in
shape, e.g. quiche
Flour dredger
To dust flour on a
board or sugar on food
Food processor
To slice, grate, shred
or mix food. A variety
of attachments can be
added
Fork
To eat food or to mix or
lift food
FOOD PREPARATION TECHNIQUES: AN INTRODUCTION, OUTCOME 3 (ACC 3)
© Learning and Teaching Scotland 2003
5
Frying pan
To shallow fry food e.g.
eggs, bacon
Funnel
To pour a large
quantity into a small
opening
Garlic press
To crush garlic cloves
Glasses and straws
To serve drinks
such as lemonade
Grater
To finely shred food
such as cheese and
carrots
Greaseproof paper
To line baking tins to
prevent sticking
Jar
To store food in and
seal for freshness
Jug
To serve milk or drinks
Kettle
To boil water, usually
electric but can be
metal for gas cookers
FOOD PREPARATION TECHNIQUES: AN INTRODUCTION, OUTCOME 3 (ACC 3)
© Learning and Teaching Scotland 2003
6
Kitchen scissors
To trim the fat from
meat or bacon
Knife
To cut when eating or
to spread, e.g. butter
Ladle
To serve hot liquids,
e.g. soup
Lemon squeezer
To remove the juice
from fruit, e.g. orange
Measuring jug
To measure amounts of
liquids, e.g. stock
Measuring spoons
To measure small
amounts of foods, e.g.
spice
Microwave
To cook food quickly or
defrost food or reheat
food
Muffin tray
To hold several
small cakes in one tray
FOOD PREPARATION TECHNIQUES: AN INTRODUCTION, OUTCOME 3 (ACC 3)
© Learning and Teaching Scotland 2003
7
Omelette pan
To cook eggs or
pancakes , smooth
sides
Oven glove
To protect hands when
removing hot dishes
from the oven
Palette knife
To spread icing, jam
etc. or for lifting
Pan stand
To protect surfaces
from hot dishes
Pastry brush
To glaze pastry with
milk or egg
Pepper grinder
To serve finely ground
pepper
Piping bag
To fill with cream or
potato to decorate food
Pipes –
plain and star
Used with piping bag.
Size can vary
Pizza cutter
A round blade to cut in
a continuous movement
FOOD PREPARATION TECHNIQUES: AN INTRODUCTION, OUTCOME 3 (ACC 3)
© Learning and Teaching Scotland 2003
8
Potato masher
To break down solid
food such as
vegetables
Potato peeler
To remove the skin
from vegetables
Potato peeler
As above, but can be
used left or right
handed
Roasting tin
To roast food in the
oven
Rolling pin
To flatten dough or
pastry and make it
smooth and even
Rotary or hand whisk
To add air to a mixture
or make it thick
Salad servers
To mix and serve salad
Sandwich tins
To bake cake
mix in a shallow tin
Scales
To weigh food
accurately
FOOD PREPARATION TECHNIQUES: AN INTRODUCTION, OUTCOME 3 (ACC 3)
© Learning and Teaching Scotland 2003
9
Serrated knife
Saw-edge blade to cut
soft fruit or bread
Sieve
To remove lumps from
food and add air, e.g.
flour
Small bowl
Mixing small amounts
e.g. Beating eggs
Spatula or scraper
To smooth the top of a
mixture or to clean
mixture from the bowl
Sundae or dessert
glasses
To serve ice cream or
fruit
Tablespoon
To measure a small
amount or to serve
food
Teaplate
To serve scones or
cake usually with a
matching cup and
saucer
Teaspoon
To serve sugar
Timer
When cooking food up
to one hour
FOOD PREPARATION TECHNIQUES: AN INTRODUCTION, OUTCOME 3 (ACC 3)
© Learning and Teaching Scotland 2003
10
Tin foil
To wrap food in, to
speed up the cooking
time
Tin opener
To open a can and
allow the contents to
be removed
Toaster
To toast bread or
scones
Tongs
To lift, turn or serve
food
Vegetable knife
To peel or cut fruit or
vegetables
Wooden spoon
To beat a mixture or
stir hot food
FOOD PREPARATION TECHNIQUES: AN INTRODUCTION, OUTCOME 3 (ACC 3)
© Learning and Teaching Scotland 2003
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