Utensils and equipment

a knifea basic, hand-held tool for cutting food a peelera hand-held tool specially designed for removing the skin from vegetables such as potatoes a spatula a thin tool – sometimes made of wood – which is used to remove food from a pan a strainer / sievea tool used to remove water from food. It's bowl-shaped, with lots of holes to let the water run through a saucepan a basic metal pan that is often used to cook food in hot water a lidthe cover of a saucepan a frying pana shallow pan that is often used to cook food in a little hot oil a wok a deep pan that is often used in East Asian countries as a frying pan a cooker the machine which provides the heat for cooking; it is powered by electricity or gas an ovena part of a cooker. It is the box-shaped part of the cooker, which you open like a cupboard, and put food inside to cook it at a high temperature a hobthe top part of the cooker, where you cook with saucepans and frying pans

Cooking

to peel a vegetable to remove the skin from vegetables, such as potatoes to chop an onion to use a knife to cut some food into small pieces to slice a cucumber to cut food in a careful way so that you make thin pieces to dice a carrot to cut food into small cube-shaped pieces to boil an egg to cook food in very hot water; the water is bubbling strongly to simmer to cook food in hot water, but below boiling temperature (100 degrees C) to bake a cake to cook food in an oven to fry a sausage to cook food in hot oil, usually in a frying pan or wok to roast some beef to cook meat, with a little oil, at a high temperature in an oven

Miscellaneous:

ingredients the different types of food that you need to cook a dish a recipe the instructions for how to cook something an apron an item of clothing that you wear to protect your clothes a cook a person who prepares food and makes the dinner etc. a chefWe use this word to refer to a professional cook who works in a restaurant

Vocabulary

spuds potatoes    slang/colloquial