The Food Bible
Cooking Central
Table of Contents
Recipes
Reading a Recipe
Sweet
>
Fruit Salad
Scones
ANZAC Biscuits
Pikelets
Muffins
Savoury
>
Pizza Scrolls
Muffin Pizza
Tacos
Stir-Fry
Food Safety and Hygiene
Safety and Hygiene Rules
Cleaning
General Cooking Info
Time Management
Measurement
Equipment Glossary
Glossary of Terms
Equipment Glossary
Cutting Board-
A board used as a firm surface for cutting food.
Paring Knife-
A short blade knife used for cutting fruit and vegetables.
Mixing Bowl-
A large bowl used for mixing mixtures.
Melon Baller-
A tool with a scoop used to get balls of melon out of a melon slice.
Apple Corer-
A tool used to take out the cores of apples
Scrap Bowl-
A small or medium ball used for rubbish and scrap.
Oven Tray-
A smooth surface used to bake things.
Sifter/Sieve-
A tool used to make a powder or object, i.e flour, fine and without lumps.
Kitchen Knife-
A knife that is used for general cutting.
Butter Knife-
A small knife that is dull or is not serrated.
Scone Cutter-
A tool that is used to cut out shapes for scones.
Pastry Brush-
A small brush used for coating on milk, egg yolk, etc... onto pastry.
Rolling Pin-
A cylinder of wood used for flattening and stretching out dough and other things.
Baking Paper-
Paper used for baking things on.
Small Saucepan-
A metal container used for heating, cooking, boiling, etc.., things in.
Wooden Spoon-
A spoon used for mixing and tasting.
Tablespoon-
A spoon that has the capacity and volume of 20mL, in Australia. Other countries may vary on the capacity and volume.
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