| A | B |
|---|
| BOILING | BUBBLES RISING TO AND BREAKING ON THE SURFACE |
| CHOP | CUTTING FOOD INTO SMALL PIECES |
| BEAT | MIX OR STIR QUICKLY |
| CREAM | THOROUGHLY COMBINE SUGAR AND SHORTENING |
| BAKING | COOK IN AN OVEN IN DRY HEAT |
| GRATE | RUB BACK AND FORTH ON A GRATER |
| BROIL | COOK UNDER DIRECT HEAT |
| SIMMER | COOK JUST BELOW THE BOILING POINT |
| STEW | COOK SLOWLY IN LIQUID |
| COLANDER | UTENSIL USED TO DRAIN |
| LIQUID MEASURING CUP | USED TO MEASURE MILK |
| TONGS | USED TO REMOVE FOOD FROM LIQUID |
| SAUCEPAN | USED TO BOIL WATER |
| MIXER | SHOULD NOT BE SUBMERGED IN WATER |
| SIFTER | USED TO REMOVE LUMPS AND ADD AIR TO FLOUR |
| PARING KNIFE | USED TO PEEL OR CUT FRUITS AND VEGETABLES |
| WIRE WHISK | USED FOR BEATING EGGS AND BLENDING SAUCES |
| LADLE | USED FOR SERVING SOUPS AND STEWS |
| MEASURING SPOON | USED FOR MEASURING SMALL AMOUNTS OF VANILLA OR OTHER INGREDIENTS |
| MUFFIN PAN | USED FOR BAKING CUP CAKES |
| TURNER | USED FOR TURNIGN FOODS SUCH AS HAMBURGERS |
| RUBBER SPATULA | USED TO CLEAN FOODS COMPLETLY FROM THE SIDES OF A BOWL |
| DRY MEASURING CUP | USED TO MEASURE FLOUR OR DRY INGREDIENTS |
| LIQUIDS | INGREDIENTS MEASURED AT EYE LEVEL |
| FLOUR | MEASURED AFTER IT HAS BEEN SIFTED |
| BROWN SUGAR | INGREDIENT THAT IS PACKED WHEN MEASURED |
| DOVETAIL | DOING TWO TASKS AT THE SAME TIME |
