List of food preparation utensils

NamePurpose in food preparationImage

Apple corerTo remove the core and pips from apples and similar fruits

Apple cutterTo cut apple and similar fruits easily while simultaneously removing the core and pips.

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

Biscuit cutterShaping biscuit dough

Biscuit pressA device for making pressedcookiessuch asspritzgebck.

Blow torchCommonly used to create a hard layer of caramelized sugar in acrme brle.

Boil over preventerPreventing liquids from boiling over outside of the pot

Bottle openerTwists the metal cap off of a bottle

BowlTo hold food, including food that is ready to be served

Butter curlerUsed to produce decorativebuttershapes.

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

ChinoiseStraining substances such ascustards, soups and sauces, or to dust food with powder

CleaverHacking 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).

ColanderUsed for draining substances cooked in water

Dough scraperTo shape or cut dough, and remove dough from a worksurface

Egg separatorA slotted spoon-like utensil used to separate theyolkof an egg from theegg white.

Egg slicerSlicing peeled,hard-boiled eggsquickly and evenly.

Fish scalerUsed to remove the scales from the skin of fish before cooking

Fish sliceUsed for lifting or turning food during cooking

Food millUsed to mash or sieve soft foods.

FunnelUsed to channelliquidor fine-grained substances into containers with a small opening.

Garlic pressPresses garlic cloves to create apuree, functioning like a specializedricer.

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

Gravy strainerA small pouring jug that separates roast meatdrippingsfrom melted fat, for making gravy.

LadleA ladle is a type ofserving spoonused forsoup,stew, or other foods.

LameUsed to slash the tops of bread loaves inartisanbaking.

Lemon reamerAjuicerwith a fluted peak at the end of a short handle, where a half a lemon is pressed to release the juice.

Lemon squeezerAjuicer, similar in function to alemon reamer, with an attached bowl.

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

Mandolineis acooking utensilused for slicing and for cuttingjuliennes; with suitable attachments, it can makecrinkle-cuts.

Mated colander potis 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 cupis akitchen utensilused primarily to measure thevolumeof liquid or bulk solidcookingingredients such as flour and sugar, especially for volumes from about 50mL(2floz) upwards.

Measuring spoonTypically 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 grinderOperated with a hand-crank, this presses meat through a chopping orpureeingattachment.

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

Meat thermometeris athermometerused to measure the internal temperature ofmeat, especially roasts andsteaks, and other cooked foods.

Melon ballerSmall scoop used to make smooth balls of melon or other fruit, or potatoes.

MezzalunaTo finely and consistently chop/mincefoods, especially herbs.

Mortar and pestleTo crush food, releasing flavours and aromas

NutcrackerTo crack open the hard outer shell of various nuts.

Nutmeg graterA small, specialized grating blade fornutmeg.

Oven gloveTo protect hands from burning when handling hot pots or trays.

Pastry bagTo evenly dispense soft substances (doughs,icings, fillings, etc.).

Pastry blenderCuts 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 brushTo spread oil, juices, sauce or glaze on food.

Pastry wheelCuts straight or crimped lines through dough for pastry or pasta.

Peeleris akitchen toolconsisting of a slotted metal blade attached to a handle, that is used to remove the outer skin orpeelof certainvegetables, frequentlypotatoesandcarrots, andfruitssuch asapples,pears, etc.

Pepper millis a device to grind hard, small food products between two revolving abrasive surfaces separated by a distance usually set by the user.

Pie birdis a hollowceramicdevice, originating inEurope, shaped like afunnel,chimney, or upstretched bird with open beak used for supporting or venting apie.

Pizza cutteris autensilthat is used to cutpizzas.

Potato masheris a food preparation utensil used to crush soft food for such dishes asmashed potatoes,apple sauce, orrefried beans.

Potato riceris akitchen implementused to process potatoes or other food by forcing it through a sheet of small holes, which are typically about the diameter of a grain ofrice.

Pot-holders a piece oftextile(often quilted) orsiliconeused to hold hotkitchencookingequipment, likepotsandpans.

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

Roller dockeris afood preparation utensilwhich resembles either a small, spikedrolling pin, or a smallrotary tiller.

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

Scalesis ameasuring instrumentfor determining theweightormassof an object.

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

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

Slotted spoonthe 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.

Spatulaa 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.

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

TamisUsed as astrainer,grater, orfood mill.

Tin openerTo open tins or cans

TongsFor 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.

WhiskTo blendingredientssmooth, or to incorporate air into a mixture, in a process known aswhiskingorwhipping

Wooden spoonFor mixing and stirring during cooking and baking.

ZesterFor obtainingzestfromlemonsand othercitrus fruit. .