Cooking Utensils


NameAlternative namesPurpose in food preparationDesign
Apple corer
To remove the core and pips from apples and similar fruits
Apple cutter
To cut apple and similar fruits easily while simultaneously removing the core and pips.Cf. peeler
Baster
Used during cooking to cover meat in its own juices or with a sauce.An implement resembling a simple pipette, consisting of a tube to hold the liquid, and a rubber top which makes use of a partial vacuum to control the liquid's intake and release. The process of drizzling the liquid over meat is called basting – when a pastry brush is used in place of a baster, it is known as a basting brush.
Biscuit cutterBiscuit mould, Cookie cutter, Cookie mouldShaping biscuit doughGenerally made of metal or plastic, with fairly sharp edges to cut through dough. Some biscuit cutters simply cut through dough that has been rolled flat, others also imprint or mould the dough's surface.
Biscuit pressCookie pressA device for making pressed cookies such as spritzgebäck.It consists of a cylinder with a plunger on one end which is used to extrude cookie dough through a small hole at the other end. Typically the cookie press has interchangeable perforated plates with holes in different shapes, such as a star shape or a narrow slit to extrude the dough in ribbons.
Blow torchBlowtorch, blowlampCommonly used to create a hard layer of caramelized sugar in a crème brûlée.
Boil over preventerMilk watcher, Milk guard, Pot minderPreventing liquids from boiling over outside of the potA disc with a raised rim, designed to ensure an even distribution of temperature throughout the pot. This preventing bubbles from forming in liquids such as milk, or water which contains starch (for instance if used to cook pasta). Can be made of metal, glass or ceramic materials.
Bottle opener
Twists the metal cap off of a bottle
Bowl
To hold food, including food that is ready to be servedA round, open topped container, capable of holding liquid. Materials used to make bowls vary considerably, and include wood, glass and ceramic materials.
Bread knife
To cut soft breadA serrated blade made of metal, and long enough to slice across a large loaf of bread. Using a sawing motion, instead of pushing force as with most knives, it is possible to slice the loaf without squashing it.
Browning trayBrowning plate, Browning bowlUsed in a microwave oven to help turn food brownGenerally made of glass or porcelain to absorb heat, which helps colour the layer of food in contact with its surface.
Butter curler
Used to produce decorative butter shapes.
Cake and pie serverCake shovel, pie cutterTo cut slices in pies or cakes, and then transfer to a plate or containerThis utensil typically features a thin edge to assist with slicing, and a large face, to hold the slice whilst transferring to a plate, bowl or other container.
Cheese knife
Used to cut cheese.
Cheesecloth
To assist in the formation of cheeseA gauzed cotton cloth, used to remove whey from cheese curds, and to help hold the curds together as the cheese is formed.
Chef's knife
Originally used to slice large cuts of beef, it is now the general utility knife for most Western cooks.
Cherry pitterOlive stonerUsed for the removal of pits (stones) from cherries or olives.
ChinoisChinoiseStraining substances such as custards, soups and sauces, or to dust food with powderA conical sieve
Cleaver
Hacking through bone or slicing large vegetables (such as squash). The knife's broad side can also be used for crushing in food preparation (such as garlic).A large broad bladed knife.
Colander
Used for draining substances cooked in waterA bowl-shaped container with holes, typically made from plastic or metal. It differs from a sieve due to its larger holes, allowing larger pieces of food, such as pasta, to be drained quickly.
Corkscrew
Pierces and removes a cork from a bottle.
Crab crackerLobster crackerUsed to crack the shell of a crab or lobsterA clamping device, similar in design to a nutcracker but larger, with ridges on the inside to grip the shell.
Cutting board
A portable board on which food can be cut.Usually smaller and lighter than butcher's blocks, generally made from wood or plastic.
Dough scraperBench scraper, Scraper, Bench knifeTo shape or cut dough, and remove dough from a worksurfaceMost dough scrapers consist of handle wide enough to be held in one or two hands, and an equally wide, flat, steel face.
Egg piercer
Pierces the 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).
Egg poacher
Holds a raw egg, and is placed inside a pot of boiling water to poach an egg.
Egg separator
A slotted spoon-like utensil used to separate the yolk of an egg from the egg white.
Egg slicer
Slicing peeled, hard-boiled eggs quickly and evenly.Consists of a slotted dish for holding the egg and a hinged plate of wires or blades that can be closed to slice.
Egg timer
Used to correctly time the process of boiling eggs.Historical designs range considerably, from hourglasses, to mechanical or electronic timers, to electronic devices which sense the water temperature and calculate the boiling rate.
Fillet knife
A long, narrow knife with a finely serrated blade, used to slice fine filet cuts of fish or other meat.
Fish scalerUrokotoriUsed to remove the scales from the skin of fish before cooking
Fish sliceSpatula, turnerUsed for lifting or turning food during cooking
Flour sifter
Blends flour with other ingredients and aerates it in the process.
Food mill
Used to mash or sieve soft foods.Typically consists of a bowl, a plate with holes like a colander, and a crank with a bent metal blade which crushes the food and forces it through the holes.
Funnel
Used to channel liquid or fine-grained substances into containers with a small opening.A pipe with a wide, conical mouth and a narrow stem.
Garlic press
Presses garlic cloves to create a puree, functioning like a specialized ricer.
Grapefruit knife
Finely serrated knife for separating segments of grapefruit or other citrus fruit.
GraterCheese grater, Shredder

Gravy strainerGravy separatorA small pouring jug that separates roast meat drippings from melted fat, for making gravy.
Herb chopper
Chops or minces raw herbs.
Honey dipper
Drizzles honey.
Ladle
A ladle is a type of serving spoon used for soup, stew, or other foods.
Lame
Used to slash the tops of bread loaves in artisan baking.
Lemon reamer
A juicer with a fluted peak at the end of a short handle, where a half a lemon is pressed to release the juice.
Lemon squeezer
A juicer, similar in function to a lemon reamer, with an attached bowl.Operated by pressing the fruit against a fluted peak to release the juice into the bowl.
Lobster pickLobster forkA long-handled, narrow pick, used to pull meat out of narrow legs and other parts of a lobster or crab.
Mandoline


Mated colander pot


Measuring cupMeasuring jug, Measuring jar
The Pyrex-brand traditional measuring cup (the Anchor Hocking-brand look-alike is shown, right) is available in 1 cup (8 ounce), 2 cup (16 ounce), 4 cup (32 ounce) and 8 cup (64 ounce) sizes and includes U.S. customary units in quarter, third, half and two-thirds cup increments, as well as metric units.
Measuring spoon
Typically sold in a set that measures dry or wet ingredients in amounts from 1/4 teaspoon (1.25 ml) up to 1 tablespoon (15 ml).
Meat grinderMincerOperated with a hand-crank, this presses meat through a chopping or pureeing attachment.
Meat tenderiser


Meat thermometer


Melon baller
Small scoop used to make smooth balls of melon or other fruit, or potatoes.
Mezzaluna
To finely and consistently chop/mince foods, especially herbs.
Mortar and pestleMolcajeteTo crush food, releasing flavours and aromasGenerally made from either porcelain or wood, the mortar is shaped as a bowl. The pestle, generally shaped like a small club, is used to forcefully squeeze ingredients such as herbs against the mortar.
Nutcracker
To crack open the hard outer shell of various nuts.
Nutmeg grater
A small, specialized grating blade for nutmeg.
Oven gloveOven mittTo protect hands from burning when handling hot pots or trays.
Pastry bag
To evenly dispense soft substances (doughs, icings, fillings, etc.).
Pastry blender
Cuts into 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.
Pastry brushBasting brushTo spread oil, juices, sauce or glaze on food.Some brushes have wooden handles and natural or plastic bristles, whilst others have metal or plastic handles and silicone bristles.
Pastry wheel
Cuts straight or crimped lines through dough for pastry or pasta.
PeelPizza shovel

PeelerPotato peeler

Pepper millBurr mill, burr grinder, pepper grinder

Pie birdPie vent, pie funnel

Pizza cutterPizza slicer

Potato masher


Potato ricerRicerPresses very smooth vegetable mashes or purees, operates similar to a meat grinder/mincer.
Pot-holder


Poultry shears
Used for dejointing and cutting uncooked poultry; reinforced with a spring, they have one serrated blade and pointed tips.
Roller docker


Rolling pin
A long, rounded wooden or marble tool rolled across dough to flatten it.
Salt shaker


ScalesKitchen scales, Weighing scales

ScissorsKitchen scissors

ScoopIce cream scoop

SieveSifter, Strainer

Slotted spoonSkimmer

Spatula


SpiderSieve, spoon sieve, spoon skimmer, basket skimmerFor removing hot food from a liquid or skimming foam off when making brothsA wide shallow wire-mesh basket with a long handle
Sugar thermometerCandy thermometerMeasuring the temperature, or stage, of sugar
TamisDrum sieveUsed as a strainer, grater, or food mill.A tamis has a cylindrical edge, made of metal or wood, that supports a disc of fine metal, nylon, or horsehair mesh. Ingredients are pushed through the mesh.
Tin openerCan openerTo open tins or cansDesigns vary considerably; the earliest tin openers were knives, adapted to open a tin as easily as possible.
Tomato knife
Used to slice through tomatoes.A small serrated knife.
Tongs
For gripping and 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.Two long arms with a pivot near the handle.
Trussing needle
For pinning, or sewing up, poultry and other meat.Needle, about 20 cm long and about 3mm in diameter, sometimes with a blade at end for pushing through poultry
TwineButcher's twine, Cooking twine, Kitchen string, Kitchen twineFor trussing roasts of meat or poultry.Twine must be cotton—never synthetic—and must be natural—never bleached—in order to be "food grade".
WhiskBalloon whisk, gravy whisk, flat whisk, flat coil whisk, bell whisk, and other types.To blend ingredients smooth, or to incorporate air into a mixture, in a process known as whisking or whippingMost whisks consist of a long, narrow handle with a series of wire loops joined at the end. Whisks are also made from bamboo.
Wooden spoon
For mixing and stirring during cooking and baking.
Zester
For obtaining zest from lemons and other citrus fruit.A handle and a curved metal end, the top of which is perforated with a row of round holes with sharpened rims


Source: Wikipedia

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