The document lists and describes various food preparation utensils used in cooking. It includes tools for cutting, slicing, grating, mixing, serving, and more. Utensils described range from apple corers and biscuit cutters to meat grinders, pastry brushes, spatulas, and whisks. Each utensil's purpose in food preparation is concisely explained.
Original Description:
These are some of the utensils used to prepare food
The document lists and describes various food preparation utensils used in cooking. It includes tools for cutting, slicing, grating, mixing, serving, and more. Utensils described range from apple corers and biscuit cutters to meat grinders, pastry brushes, spatulas, and whisks. Each utensil's purpose in food preparation is concisely explained.
The document lists and describes various food preparation utensils used in cooking. It includes tools for cutting, slicing, grating, mixing, serving, and more. Utensils described range from apple corers and biscuit cutters to meat grinders, pastry brushes, spatulas, and whisks. Each utensil's purpose in food preparation is concisely explained.
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. .