Cook: Prepare (food, a dish, or a meal) by mixing, combining, and heating the ingredients.
Stove: An apparatus for cooking or heating that operates by burning fuel or using electricity.
Service: All of the things like plates, forks, spoons, knives, napkins that are necessary for dinner and the way they are spoken to the table.
Pan: A pan is a kitchen appliance usually made of stainless steel for cooking. There are functions produced in different diameters. Teflon coated ones are non-flammable and non-stick.
Plate: Plate is the general name given to large, slightly hollowed containers that serve to serve or eat from. Plates are usually made of ceramic materials such as porcelain and sandstone. In addition to these, there are also glass and plastic varieties. More rarely, wooden or carved stones are also used.
Spoon: An implement consisting of a small, shallow oval or round bowl on a long handle, used for eating, stirring, and serving food.
Fork: An implement with two or more prongs used for lifting food to the mouth or holding it when cutting.
Knife: An instrument composed of a blade fixed into a handle, used for cutting or as a weapon.
Ladle: A large long-handled spoon with a cup-shaped bowl, used for serving soup or sauce.
Slice: Cut into slices, cut into slices, slice into slices.
Peel: Remove the outer covering or skin from (a fruit or vegetable).
Stew: A dish of meat and vegetables cooked slowly in liquid in a closed dish or pan.
Glass: Small container used to drink water and similar liquids, mostly made of glass, in many different forms.
Cut: A piece of meat cut from a carcass.
Wash: Clean with water and, typically, soap or detergent.