Kitchen Utensils & Equipment

8/13/2019 Kitchen Utensils & Equipment

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Bain Marie Also known as a double-boiler or a water bath the bain marie is a

piece of French cooking equipment that is used to heat thingsslowly and gently.

APPLE CORER To remove the core andpips from apples and similar fruits

APPLE CUTTER To cut apple and similarfruits easily while simultaneously removing the core and pips.

BISCUIT CUTTERShaping biscuit dough

BISCUIT PRESSA device for making pressed cookies such asspritzgebck.


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BLOW TORCH Commonly used to create a hard layer of caramelized

sugar in a crme brle.[2]

BOIL OVER PREVENTER

Preventing liquids from boiling over outside of the pot

Baster A baster is used to baste meat as it cooks in its own juices. Commonlyused for rotisserie cooking, grilling and roasting .

BOTTLE OPENER-Twists the metal cap off of a bottle
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Blender Used to puree, emulsify, chop and blend things in the kitchen. Especiallythings like smoothies, daiquiris and pina coloda's.

French Chef's Knife The most popular chef'sknife in the Western world. This chef's knife is a general utility knifeand is one of the most essential tools in the kitchen. Chefs are moreprotective of their knives than they are of anything else.

German Cook's Knife The origin of thechef's knife is Germany, although they call them cook's knives there:kochmesser. The original German version is more curved,continuously, from heel to tip. Germany, especially the Solingen

area, is home to some of the best knives in the world. It's where mypersonal favorite, Wsthof, is from.

Grapefruit Knife A dull tipped curved,flexible blade with a serrated edge used to remove the fleshof a grapefruit from its peel and from the inner segmentedwalls.


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Boning Knife A narrow-bladed knife used to remove thebones and/or flesh from meat. The blade is stiff when used for beef and pork,but a flexible blade is more useful for poultry and fish.

Bread Knife A serrated-bladed knife used to cut bread. Therecessed or off-set handle is the most ergonomic and easiest to use. Also,bread knives make really nasty wounds.

Butcher's Knife A knife that is made specifically forbutchering, processing and sometimes gutting animals

Carving Knife A long, thin knife used for cutting thin slicesof cooked meat. Often, a meat fork will also be included if the knife is partof a set. In the old days, the carving knife was the best knife in the house,so it often had an ornately decorated or fancy handle and was stored in abox with the good china.

Chestnut Knife A very shallow bladed knife used to scorethe skin of chestnuts for steaming. The blade is shallow so that it doesn't cutthe flesh of the chestnut while it cuts the skin.


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Chinese Chef's Knife A large,rectangular-bladed knife resembling a cleaver, but much lighter

and thinner. Like other chef's knives, the Chinese chef's knife isan all-purpose knife used for a variety of tasks. It is used widelythroughout many Asian countries.

Cleaver Large, rectangular, heavy, and thick-bladed knifeused for "cleaving" bone and meat quickly and efficiently. Not to beconfused with a Chinese chef's knife, which resembles the cleaver insome ways.

Deveiner Knife A specialized knife used toremove the "vein," which is actually the colon, from the back ofshrimps. Like a sort of narrow or thin tourne knife. You'd have toeat a lot of shrimp in order for this to be worth your while.

Fillet Knife An extremely flexible specialized boning knifeused to fillet fish . Its flexibility enables the blade to go around and overthe bones of the fish. My favorite fillet knife is made by Marttiini inFinland.

Fluting Knife These are small, specialized knives usedfor decorating and peeling. Fluting is when you cut grooves into theside of a column-shaped item like a carrot or cucumber.
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Double Boiler A type of bain marie. They can bepurchased as such or improvised out of similar-sized pots and bowls. Theeasiest double boiler to make is created by placing a bowl on top of a potof boiling water. You will need an oven mitt or towel to keep from gettingburned by the steam under the bowl.

Colander A bowl shaped strainer used for draining food likepasta and vegetables. Those made of screens may be the mostefficient.

Crock Pot A brand name for a type of slow cooker, which is atype of electric cooking appliance used for making dips, soups, stews, andbraised dishes.

Casserole Dish A large deep dish made of glass or clayused for baking and serving. In Minnesota we use casserole dishes tomake "hot-dish" and that's what we call it too.

Braising Pan A special enameled cast-iron pan with a tightfitting lid used to braise meats . Also called a brazier, braiser or a rondeau.
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Chafing Dish A way of gently cooking food or a way ofkeeping food warm on a buffet. In fancier restaurants chafing dishesare used to prepare food table-side. In trashy restaurants they areused to keep you from getting sick from the crappy food

Frying Pan A general term for pans that areused for frying and searing. Many types of frying pans exist:cast iron skillets, non-stick, copper, copper core, electric,stainless steel, clad, aluminum core. All-Clad makes some ofthe most accessible high-quality pans.

BOWL-To hold food, including food that is ready to be served

BROWNING TRAY-Used in a microwave oven to help turn food brown

BUTTER CURLER-Used to produce decorative butter shapes


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Dutch Oven Usually made of cast iron, this thick-walledcooking vessel has a tight-fitting lid almost always made of cast iron

as well. These cooking vessels have been used for hundreds of yearsand are sort of like an early form of the slow cooker (a.k.a. Crock Pot).They can be placed directly over fires, buried in coals, or nowadayson top of stoves and in ovens.

Chimney Starter The chimney like tool that makes iteasier to light charcoal for grilling.

Broiler Pan A pan that is designed to fit underthe broiler . Usually a rack is suspended over a reservoir to bothelevate the meat and catch the drippings

CAKE AND PIE SERVER-To cut slices in pies or cakes, and then transfer toa plate or container

CHEESE KNIFE - Used to cut cheese.
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Digital Scale They come in many shapes andsizes. I would recommend getting a table-top model as apocket-sized digital scale is pretty much only good forweighing conflict diamonds and illicit narcotics.

Digital Thermometer The absolute best way tocheck the temperature of something. The detachable-probe model isconvenient, but the cord can be damaged easily. But they can usually beeasily replaced.

Dough Scraper A flat square of metal attachedto a handle that works very well for chopping dough intoportions. As an added bonus, it also makes cleaning off a tableeasier, especially if it has dried dough stuck to it. Just likescraping ice off a windshield.

CHEESE CLOTH-To assist in the formation of cheese

CHERRY PITTER- Used for the removal of pits (stones) from cherries orolives.


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Butcher's Twine Used for trussing and tyingthings up for cooking.

Food Mill Also called the passatutto, pureesieve, or moulinette; the food mill is a way of pureeing ormashing fruits, vegetables, legumes and other items into a

consistent size. It is the best way to puree things liketomatoes, as it keeps the seeds from getting in the sauce.

CORKSCREW-Pierces and removes a cork from a bottle.

FUNNEL- Used to channel liquid or fine-grained substances intocontainers with a small opening.[2]


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Food Processor A sort of quick way to chopthings up. The cuts are erratic and inconsistent in size and shape

so generally I only use it for things that need to be pureed ormade smooth. Some attachments make short work of vegetableprep though, so in large-quantity kitchens they are quite useful.

Garlic Press These things are only good if youbuy the good ones. These are generally larger, resembling asmall potato ricer. Smashing or pressing garlic breaks downmore of the cell walls, which makes the garlic more garlicky. Ifyou like that sort of thing. But depending on how long you cookthe garlic, it may not matter as much, since long cooking timesbreak down flavors. So adding garlic near the end of cooking isa good way to get a fresh garlic flavor in your food. But cookedgarlic also tastes good, so you have a lot of options.

GRAVY STRAINER- A small pouring jug that separates roast meatdrippings from melted fat, for making gravy

HERB CHOPPER-Chops or minces raw herbs.


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LEMON REAMER- A juicer with a fluted peak at the end of ashort 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.

Can Opener You'd have to have been living in a cave forthe entirety of your life with people who were also born in a cave to notknow what a can opener is.

LOBSTER PICK- A long-handled, narrow pick, used to pullmeat out of narrow legs and other parts of a lobster or crab.[2]

MEASURING GLASS-used primarily to measure the volume of liquidor bulk solid cooking ingredients such as flour and sugar, especiallyfor volumes from about 50 mL (2 fl oz) upwards.


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LADLE- A ladle is a type of serving spoon used for soup,stew, or other foods.

China Cap A conical strainer made of metal, similar tothe colander. Generally considered to be a cheaper alternative tothe chinoise. I'm not positive, but I bet the name of this tool isoffensive to someone, somewhere

Chinoise A fine-meshed, conical strainer usedsometimes in conjunction with a wooden cone to help push stuffthrough the holes. Chinoise is the French feminine adjective forChinese; not sure why they called it that.

Cutting Board The surface we use to preparemeat and vegetables for cooking and eating. Usually made ofhardwood or plastic, these cutting boards need to be cleanedand sanitized thoroughly.

Flexible Cutting Board These canmake prepping large quantities of vegetables easier as afteryou've chopped them you can pick the cutting board up anddump them easily into a pot or bowl.


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EGG POACHER-Holds a raw egg, and is placed inside a pot of boilingwater to poach an egg.

Crab Cracker A sort of pliers used to crack open theshells of crab and lobster . Or you could just use a pliers, or even betteruse your bare hands!

Egg Slicer A tool that uses wires stretched evenly acrossa frame to slice eggs thinly, quickly, and evenly. I knew someone whoused it to slice strawberries too. It worked for a time until the wires gotloose and eventually the egg slicer crapped out on him.

EGG SEPARATOR- A slotted spoon-like utensil used to separatethe yolk of an egg from the egg white.

EGG TIMER-Used to correctly time the process of boiling eggs.
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LAME- Used to slash the tops of bread loaves in artisan baking.

FISH SCALER- Used to remove the scales from the skin of fish beforecooking

FISH SLICE-Used for lifting or turning food during cooking

FLOUR SIFTER-Blends flour with other ingredients and aeratesit in the process.[4]


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MEASURING SPOON- Typically sold in a set that measures dry or wetingredients in amounts from 1/4 teaspoon (1.25 ml) up to 1 tablespoon(15 ml).[7]

Meat grinder- Operated with a hand-crank, this presses meatthrough a chopping or pureeing attachment.

melon baller- Small scoop used to make smooth balls of melonor other fruit, or potatoes.[5]

mezzaluna- To finely and consistently chop/mince foods,especially herbs.

mortar and pestle- To crush food, releasing flavours and aromas

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