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- 2. A kitchen utensilis a handheld, typically small tool that is designed for food related functions.
- 3. Apple corer Toremove the core and pips from apples and similar fruits
- 4. Apple cutter Tocut apple and similar fruits easily while simultaneously removing the core and pips.
- 5. Baster Used duringcooking to cover meat in its own juices or with a sauce.
- 6. Biscuit cutter Shapingbiscuit dough
- 7. Biscuit press Adevice for making pressed cookies such as spritzgebäck.
- 8. Blow torch Commonlyused to create a hard layer of caramelized sugar in a crème brûlée
- 9. Boil over preventer Preventing liquids from boiling over outside of the pot
- 10. Bottle opener Twiststhe metal cap off of a bottle
- 11. Bowl To holdfood, including food that is ready to be served
- 12. Bread knife Tocut soft bread
- 13. Browning tray Usedin a microwave oven to help turn food brown
- 14. Butter curler Usedto produce decorative buttershapes
- 15. Cake and pieserver To cut slices in pies or cakes, and then transfer to a plate or container
- 16. Cheese knife Usedto cut cheese.
- 17. Cheesecloth To assistin the formation of cheese
- 18. Chef's knife Originallyused to slice large cuts of beef, it is now the general utility knife for most Western cooks.
- 19. Cherry pitter Usedfor the removal of pits (stones) from cherries or olives.
- 20. Chinoise Straining substancessuch as custards, soups and sauces, or to dust food with powder
- 21. Cleaver Hacking throughbone or slicing large vegetables (such as squash). The knife's broad side can also be used for crushing food preparation (such as garlic).
- 22. Colander Used fordraining substances cooked in water
- 23. Corkscrew Pierces andremoves a cork from a bottle.
- 24. Crab cracker Usedto crack the shell of a crab or lobster
- 25. Dough scraper Toshape or cut dough, and remove dough from a worksurface
- 26. Egg piercer Piercesthe air pocket of an eggshell with a small needle to keep the shell from cracking during hard-boiling. If both ends of the shell are pierced, the egg can be blown out while preserving the shell (for crafts).
- 27. Egg poacher Holdsa raw egg, and is placed inside a pot of boiling water to poach an egg.
- 28. Egg separator slottedspoon-like utensil used to separate the yolk of an egg from the egg white.
- 29. Egg slicer Slicingpeeled, hard-boiled eggs quickly and evenly.
- 30. Egg timer Usedto correctly time the process of boiling eggs.
- 31. Fillet knife Along, narrow knife with a finely serrated blade, used to slice fine filet cuts of fish or other meat.
- 32. Fish scaler Usedto remove the scales from the skin of fish before cooking
- 33. Fish slice Usedfor lifting or turning food during cooking
- 34. Flour sifter Blendsflour with other ingredients and aerates it in the process.
- 35. Food mill Usedto mash or sieve soft foods.
- 36. Funnel Used tochannel liquid or fine- grained substances into containers with a small opening.
- 37. Garlic press Pressesgarlic cloves to create a puree, functioning like a specialized ricer.
- 38. Grapefruit knife Finelyserrated knife for separating segments of grapefruit or other citrus fruit.
- 39. Grater It isused to grate , shred,, and slice food such as carrots, cabbage and cheese.
- 40. Gravy strainer Asmall pouring jug that separates roast meat drippings from melted fat, for making gravy.
- 41. Herb chopper Chopsor minces raw herbs.
- 42. Ladle It isa long-handled spoon with a deep bowl used for serving or transferring food, especially soups and sauces. It can be solid, slotted, or perforated. It can be made of steel, silver, wood, melamine, or copper.
- 43. Lame Used toslash the tops of bread loaves inartisan baking.
- 44. Lemon reamer Ajuicer with a fluted peak at the end of a short handle, where a half lemon is pressed to release the juice.
- 45. Lemon squeezer Ajuicer, similar in function to a lemon reamer, with an attached bowl.
- 46. Lobster pick Along-handled, narrow pick, used to pull meat out of narrow legs and other parts of a lobster or crab.
- 47. Mandoline is akitchen tool no one should be without. The key benefits to using a mandoline are speed and uniformity in slicing, shredding and sometimes grating.
- 48. Liquid measuring cup Used to measure wet ingredients such as milk and water.
- 49. Measuring spoon Typicallysold in a set that measures dry or wet ingredients in amounts from 1/4 teaspoon (1.25 ml) up to 1 tablespoon (15 ml).
- 50. Meat grinder Operatedwith a hand-crank, this presses meat through a chopping or pureeing attachment
- 51. Meat tenderiser Itis useful when preparing particularly tough cuts of steak, and works well when broiling or frying the meat.
- 52.
- 53. Melon baller Smallscoop used to make smooth balls of melon or other fruit, or potatoes.
- 54. Mezzaluna To finelyand consistently chop/mincefoods, especially herbs.
- 55. Mortar and pestle To crush food, releasing flavours and aromas
- 56. Nutcracker To crackopen the hard outer shell of various nuts
- 57. Nutmeg grater Asmall, specialized grating blade for nutmeg
- 58. Oven glove Toprotect hands from burning when handling hot pots or trays.
- 59. Pastry bag Toevenly dispense soft substances (doughs, icings, fillings, etc.).
- 60. Pastry blender Cutsinto pastry ingredients, such as flour and butter, for blending and mixing while they are in a bowl. It is made of wires curved into a crescent shape and held by a rigid handle
- 61. Pastry brush Tospread oil, juices, sauces or glaze on food
- 62. Pastry wheel Cutsstraight or crimped lines through dough for pastry or pasta
- 63. Peeler It isused to peel off or remove the skin of fruits and vegetables. It can also be used to shave chocolate and parmesan cheese into long, thin, curly strips.
- 64. Pepper mill Storageof pepper
- 65. Pizza cutter Usedfor slicing pizza perfectly.
- 66. Potato masher Usedto mash potato.
- 67. Pot-holder Protect yourhand from hot surface.
- 68. Poultry shears Usedfor dejointing and cutting uncooked poultry; reinforced with a spring, they have one serrated blade and pointed tips.
- 69. Ricer Presses verysmooth vegetable mashes or purees, operates similar to a meat grinder/mincer.
- 70. Rolling pin Along, rounded wooden or marble tool rolled across dough to flatten it.
- 71. Salt shaker Storageof salt
- 72. Scissors Use tocut or slice vegetables and meat
- 73. Scoop For scoopingice cream
- 74. Strainer Used toseparate liquid from solid ingredients, sift fine grains, remove lumps, and rinse food.
- 75. Slotted spoon usedto retrieve items from a cooking liquid while preserving the liquid in the pot, while table-sized slotted spoons are often used to serve foods prepared or packaged in juices, such as canned fruit and vegetables.
- 76. Spatula It isa broad, flat, flexible scraper with a rounded, unsharpened end used for spreading and smoothing icings on cakes, mixing ingredients, lifting and lifting and flipping, and scraping bowls. It can be offset or straight
- 77. Spider For removinghot food from a liquid or skimming foam off when making broths
- 78. Sugar thermometer Measuringthe temperature, or stage, of sugar
- 79. Tamis Used asa strainer, grater, or food mill.
- 80. Tin opener Toopen tins or cans
- 81. Tomato knife Usedto slice through tomatoes.
- 82. Tongs For grippingand lifting. Usually used to move items on hot surfaces, such as barbecues, or to select small or grouped items, such as sugar cubes or salad portions.
- 83. Trussing needle Forpinning, or sewing up, poultry and other meat.
- 84. Twine For trussingroasts of meat or poultry.
- 85. Whisk To blendingredients smooth, or to incorporate air into a mixture, in a process known as whisking or whipping
- 86. Wooden spoon Formixing and stirring during cooking and baking.
- 87. Zester For obtainingzest from lemons and other citrus fruits.
- 88. COOKWARE This iscomposed of different types of food preparation containers commonly found in the kitchen as cooking vessels such as saucepans and frying pans, intended for use on a stoveor range cook top.
- 89. Frying Pan Afrying pan, fry pan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically in diameter with relatively low sides that flare outwards, a long handle, and no lid.
- 90. Fish Poacher along narrow pan with high sides and a perforated rack, used to poach a whole fish at once. The oval fish poacher is 18 inches long
- 91. Paella Pan wideround shallow pan with splayed sides and two handles, made ofmetal or earthenware and used for cooking Spanish paella
- 92. Steamer Basket Asteamer basket is an item of kitchen equipment that allows you to efficiently steam foods. Placed in a pot, it suspends food above hot water and is perforated so that the steam from the water cooks the food. Fish fillets, rice and boneless chicken are some foods that can be cooked in a steam basket, but it is predominantly used to cook vegetables.
- 93. Stovetop Fryer Atype of kitchen utensil that can be used to heat cooking oils (fats) so foods can be completely covered in hot oil to be fry cooked, also referred to as "deep fat fried‖
- 94. Roaster Cooking utensilconsisting of a wide metal vessel, usually used for roasting meat.
- 95. Stock Pot Itis a cylindical, deep, heavy bottomed, straight –sided pot for preparing, cooking, and storing stocks, soups and stews. It has two handles securely attached on the sides to assure safe and easy lifting.
- 96. Sauce Pan Itis a medium-deep pot with a flat bottom, commonly used to make sauces and gravies.
- 97. Casserole It isan oval or round dish or pan made of stainless, ceramic, or glass where food may be cooked and served
- 98. Stir fry pan(wok) It is often used for stir frying, steaming, panfrying, deep-frying, poaching, boiling, braising, searing, stewing, making soup, smoking, and roastingnuts. A long- handled ladle must be used to avoid burning of the hand while cooking.
- 99. Tube pan Usedfor baking cakes such as angel food and sponge cake and may also be called an angel food cake pan. It holds the ingredients and after being baked, the pan is turned over so the firm cake that has been formed into the decorative shape of the pan, falls out onto a plate or counter to be prepared for serving. It can be made as a single piece of metal or as two pieces of metal consisting of a side and a flat round bottom that is removable
- 100. Cake Pans Canbe round, square, or rectangular and are available in several sizes used in baking cakes.
- 101. Loaf Pans Adeep rectangular pan of metal or glass used for baking food in the form of loaves.
- 102. Muffin and CupcakePans A baking pan formed of a group of connecting cups usually used for muffins or cupcakes
- 103. Pie Pans Apan for holding and shaping the dough and filling of a pie, made of a heat-conducting metal, glass or other ceramic, and (more recently) silicone.
- 104. Popover Pans Abaking utensil as it is specifically designed to hold popover batter so the popover, as it bakes, can rise up into a large, airy pastry-like shape; larger than traditional muffin tins
- 105. Tart and QuichePansSheet Pans Used to bake a savory custard mixture on top of a flaky pastry crust
- 106. Brioche Pans Atype of pan or mold with fluted sides that is used to form the base of the traditional French bread known as Brioche
- 107. Cake Stand Around platform on a pedestal for displaying a cake. By having it on a pedestal more room is available on the table.
- 108. Cooling and IcingGrate Used for thawing foods or cooling and icing cakes, cookies, and desserts
- 109. Pastry Bag Isan often cone- or triangular- shaped, handheld bag made from cloth, paper, or plastic that is used to pipe semi-solid foods by pressing them through a narrow opening at one end, for many purposes including cake decoration. It is filled through a wider opening at the opposite end, rolled or twisted closed, and then squeezed to extrude its contents.
- 110. Pastry Blender Isa kitchen tool used to mix a hard (solid) fat into flour in order to make pastries. The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed (known as "cutting in"). It is also used to break these fats (shortening, butter, lard) into smaller pieces.
- 111. Pastry ring Usedto shape pastries
- 112. Pie and CakeMarkers Used to shape pie and cakes
- 113. Measuring cups andspoons Use to measure ingredients accurately either dry or liquid ingredients
- 114. Flour sifter Usedsift flour
- 115. Cake carrier Acake carrier with a tall lid that locks securely into its base and a comfortable handle that you can grip firmly to prevent jostling the cake
- 116. spatula Is asmall implement with a broad, flat, flexible blade used to mix, spread and lift food ingredients
- 117. mixer This isused for different baking procedures like beating, mixing, and blending
- 118. Dough roller Usedto flatten dough
- 119. Pressure cooker Usedto soften meat
- 120. blender Used toblend, pulse or mix ingredients
- 121. oven Can beelectric or gas oven used for baking
- 122. Gas range Intendedfor cooking or baking