Trivet: a three-legged metal stand for supporting a cooking vessel in a hearth. Pot: metal or earthenware cooking vessel that is usually round and deep often has a handle and lid. Hibachi: a portable brazier that burns charcoal and has a grill for cooking.Īnise: liquorice-flavored seeds, used medicinally and in cooking and liquors.Ĭooking Pan: cooking utensil consisting of a wide metal vessel.Ĭornflour: starch prepared from the grains of corn used in cooking as a thickener.įannie Farmer: an expert on cooking whose cookbook has undergone many editions (1857-1915).Ĭooking Utensil: a kitchen utensil made of material that does not melt easily used for cooking.īurner: the heating elements of a stove or range on which pots and pans are placed for cooking.īatter: a liquid or semiliquid mixture, as of flour, eggs, and milk, used in cooking. Skimmer: a cooking utensil used to skim fat from the surface of liquids.
Wok: pan with a convex bottom used for frying in Chinese cooking. Shell Bean: unripe beans removed from the pod before cooking.īrowning: cooking to a brown crispiness over a fire or on a grill. for cooking soup.Ĭonserve: fruit preserved by cooking with sugar.īoiling: cooking in a liquid that has been brought to a boil.įixings: food that is a component of a mixture in cooking.īoneless Chicken: chicken meat without bone used for cooking. Marmite: a large pot especially one with legs used e.g. Handi: a cooking pot in which food is cooked.Ĭooking Stove: a kitchen appliance used for cooking food. Put On: put on the stove or ready for cooking. 3 of 3) Dredge : کہودنا : (verb) remove with a power shovel, usually from a bottom of a body of water.
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