List of Food Preparation Utensils

List of food preparation utensils
Name Purpose in food preparation Image

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.

Baster
Used during cooking to cover meat in its own juices or
with a sauce.

Biscuit cutter Shaping biscuit dough

Biscuit press
A device for making pressed cookies such
as spritzgebck.

Blow torch
Commonly used to create a hard layer of caramelized
sugar in a crme brle.

Boil over
preventer
Preventing liquids from boiling over outside of the pot

Bottle opener Twists the metal cap off of a bottle

Bowl To hold food, including food that is ready to be served

Butter curler Used to produce decorative butter shapes.

Cake and pie
server
To cut slices in pies or cakes, and then transfer to a plate
or container

Chinoise
Straining substances such as custards, soups and
sauces, or to dust food with powder

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).

Colander Used for draining substances cooked in water

Dough scraper
To shape or cut dough, and remove dough from a
worksurface

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.

Fish scaler
Used to remove the scales from the skin of fish before
cooking

Fish slice Used for lifting or turning food during cooking

Food mill Used to mash or sieve soft foods.

Funnel
Used to channel liquid or fine-grained substances into
containers with a small opening.

Garlic press
Presses garlic cloves to create a puree, functioning like a
specialized ricer.

Grater
is a kitchen utensil used to grate foods into fine pieces. It
was invented by Franois Boullier in the 1540s.

Gravy strainer
A small pouring jug that separates roast
meat drippingsfrom melted fat, for making gravy.

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.

Lobster pick
A long-handled, narrow pick, used to pull meat out of
narrow legs and other parts of a lobster or crab.

Mandoline
is a cooking utensil used for slicing and for
cutting juliennes; with suitable attachments, it can
make crinkle-cuts.

Mated colander
pot
is used to boil pasta. It is a large colander of the identical
shape and a slightly smaller size than the pot it fits into

Liquid
measuring cup
is a kitchen utensil used primarily to measure
the volume of liquid or bulk solid cooking ingredients
such as flour and sugar, especially for volumes from
about 50 mL (2 fl oz) upwards.

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 grinder
Operated with a hand-crank, this presses meat through a
chopping or pureeing attachment.

Meat tenderiser
hand-powered tool used to tenderize slabs of meat in
preparation for cooking the meat.

Meat
thermometer
is a thermometer used to measure the internal
temperature of meat, especially roasts and steaks, and
other cooked foods.

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
pestle
To crush food, releasing flavours and aromas

Nutcracker To crack open the hard outer shell of various nuts.

Nutmeg grater A small, specialized grating blade for nutmeg.

Oven glove
To 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 brush To spread oil, juices, sauce or glaze on food.

Pastry wheel
Cuts straight or crimped lines through dough for pastry or
pasta.

Peeler
is a kitchen tool consisting of a slotted metal blade
attached to a handle, that is used to remove the outer
skin or peel of certain vegetables,
frequently potatoes and carrots, and fruits such
as apples, pears, etc.
Pepper mill
is a device to grind hard, small food products between
two revolving abrasive surfaces separated by a distance
usually set by the user.

Pie bird
is a hollow ceramic device, originating in Europe, shaped
like a funnel, chimney, or upstretched bird with open
beak used for supporting or venting a pie.

Pizza cutter is a utensil that is used to cut pizzas.

Potato masher
is a food preparation utensil used to crush soft food for
such dishes as mashed potatoes, apple sauce, or refried
beans.

Potato ricer
is a kitchen implement used to process potatoes or other
food by forcing it through a sheet of small holes, which
are typically about the diameter of a grain of rice.

Pot-holder
s a piece of textile (often quilted) or silicone used to hold
hot kitchen cooking equipment, like pots and pans.

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

Roller docker
is a food preparation utensil which resembles either a
small, spiked rolling pin, or a small rotary tiller.

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

Scales
is a measuring instrument for determining
the weight or mass of an object.

Scissors
are hand-operated shearing instruments. They consist of
a pair of metal blades pivoted so that the sharpened
edges slide against each other when the handles (bows)
opposite to the pivot are closed.

Sieve
is a device for separating wanted elements from
unwanted material or for characterizing the particle size
distribution of a sample

Slotted spoon
the term can be used to describe any spoon with slots,
holes or other openings in the bowl of the spoon which let
liquid pass through while preserving the larger solids on
top.

Spatula
a kitchen tool that has a handle which is bent upward and
a wide, thin blade used for lifting and turning foods on a
hot surface.

Spider
For removing hot food from a liquid or skimming foam off
when making broths

Tamis Used as a strainer, grater, or food mill.

Tin opener To open tins or cans

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.

Whisk
To blend ingredients smooth, or to incorporate air into a
mixture, in a process known as whisking or whipping

Wooden spoon For mixing and stirring during cooking and baking.

Zester For obtaining zest from lemons and other citrus fruit.
.

List of Food Preparation Utensils

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Name Purpose in food preparation Image

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