This document lists and describes 50 common culinary tools and equipment. It includes items such as a pizza cutter for cutting pizza, a vegetable peeler for peeling fruits and vegetables, a rolling pin for rolling dough, a sifter for removing lumps from ingredients like flour, and various knives, pans, pots, and other kitchen utensils used in food preparation and cooking.
5. 2 Vegetable Peeler
• Used to peel the skin off fruits and
vegetables. It can also be used to make
delicate garnishes, such as carrot curls
and chocolate curls.
25. 12 Wooden Spoons
• Wooden spoons of various sizes are used
for stirring or turning foods.
• Wooden spoons do not conduct heat, and
can be used in hot saucepans.
39. 19 Cutting Board
• A hard surface on which you place foods to be
cut.
• These are made of plastic, wood and even
glass, and are available in a variety of sizes
45. 22 Measuring Spoons
• A set of individual plastic or metal utensils,
ranging in increments of: ¼ teaspoon, ½
teaspoon, 1 teaspoon and 1tablespoon.
• Used to measure liquid or dry ingredients
47. 23 Liquid Measuring Cup
• These come in 1, 2, 4 and 8 cup
capacities.
Also available in plastic.
• Used for measuring liquid ingredients
(milk, water, etc.)
• Place on a leveled surface and check at
eye level for accurate measuring
• The glass type are usually heat resistant
and their markings don't rub off as easily
as the plastic ones
49. 24 Meat Thermometer
• This tool is used to determine a food's (roast,
bread, etc.) doneness by registering its internal
temperature
• The most accurate way to determine if a food is
cooked. Cooking foods to their proper
temperature is essential to help prevent food
borne illnesses.
63. 31 Kitchen Shears
• Used for a variety of cutting chores, such
as snipping string, and butcher’s twine,
trimming artichoke leaves, and dividing
taffy.
• To be used only in the kitchen with foods,
not for household use.
67. 33 Meat Tenderizer
• Each side of a meat tenderizer has
different-sized tooth-like points that are
made of aluminum, steel or wood. These
points tenderize meat by breaking up and
bruising the fibers.
89. 44 Wok
• A wok is for stir-frying.
• Once food has been cooked, it can be
pushed to the side of the pan, leaving the
hot center free for new ingredients to be
cooked or heated.
93. 46 Pastry Blender
• Used to cut flour into a fat, allowing small
pieces of fat to be surrounded by flour.
This makes pie crusts and pastries flaky.