Can anyone help me with my foods homework?

Question

i need help answering these.

1. I am prefered by most chefs for incorporating air into foods like souffles and for preventing lumps forming in sauces.

what am i?

2. I am used to blend dry ingredients and remove lumps from powdered sugar.

what am i?

3. I consist of a small pan that fits into a larger pan, and I am used to cook foods gently.

what am i?

4. I am used for panbroiling foods or for cooking foods in a small amount of fat.

what am i?

5. I am an oblong pan with round depressions.

what am i?

6. I use suction to collect juices from meat and poultry.

what am i?

HELLLPPP!!

Answer 1

whisk

sifter

double boiler

non stick fry pan

muffin tin

baster

yw

Answer 2

1. ?

2. a sifter

3. a double-boiler

4. a skillet

5. a muffin pan

6. a baster

Answer 3

whisk

sifter

double boiler

sizzle pan, sautee pan

muffin tin

baster