IFCSN Glossary
Roux: A mixture of fat (usually butter) and flour used as a thickener in making gravy, other sauces, soups, and stews.
Garlic Press: A kitchen utensil used to crush garlic cloves efficiently by forcing them through a grid of small holes
Peeler: A device for removing the skin from fruit and vegetables.
Chef Knife: A cutting tool used in food preparation. It can be used for mincing, slicing, and chopping vegetables, or for slicing meat.
Ladle: A large long-handled spoon with a cup-shaped bowl, used for serving soup, stew, or sauce.
Tongs: A kitchen utensil used for gripping and lifting. Tongs provide a way to move, rotate, and turn foods with delicate precision.
Roux: A mixture of fat (usually butter) and flour used as a thickener in making gravy, other sauces, soups, and stews.
Garlic Press: A kitchen utensil used to crush garlic cloves efficiently by forcing them through a grid of small holes
Peeler: A device for removing the skin from fruit and vegetables.
Chef Knife: A cutting tool used in food preparation. It can be used for mincing, slicing, and chopping vegetables, or for slicing meat.
Ladle: A large long-handled spoon with a cup-shaped bowl, used for serving soup, stew, or sauce.
Tongs: A kitchen utensil used for gripping and lifting. Tongs provide a way to move, rotate, and turn foods with delicate precision.