Log in

Food Preparation Utensils

A kitchen utensil is a hand-held, typically small tool that is designed for food-related functions. Food preparation utensils are a specific type of kitchen utensil, designed for use in the preparation of food.

Video: Kitchen Utensils In The Professional Kitchen And What Equipment You Need At Home

Cooking meals and getting easy dinner ideas doesn't have to include a home cooking recipe or a gourmet recipe, it can be one that you've created yourself with basic cooking methods. Cooking Coarse focuses on basic cooking methods to empower the home cook to create simple cooking recipes to make everyday cooking more creative and enjoyable.

List of food preparation utensils

Name Alternative names Purpose in food preparation Design Image
Apple corer   To remove the core and pips from apples and similar fruits   Plastic-Apple-Corer
Apple Cutter   To cut apple and similar fruits easily while simultaneously removing the core and pips. Cf. peeler AppleCorer-Slicer
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. Baster
Biscuit cutter Biscuit mould, Cookie cutter, Cookie mould Shaping biscuit dough Generally 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. CookieCuttersAl
Biscuit press Cookie press A 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. Cookie Press
Blow torch Blowtorch, blowlamp Commonly used to create a hard layer of caramelized sugar in a crème brûlée.[2]   Small blowtorch
Boil over preventer Milk watcher, Milk guard, Pot minder Preventing liquids from boiling over outside of the pot A 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. Milchwaechter Edelstahl
Bottle opener   Twists the metal cap off of a bottle   Cleouvrebouteille
Bowl To hold food, including food that is ready to be served A round, open topped container, capable of holding liquid. Materials used to make bowls vary considerably, and include wood, glass and ceramic materials. Simple-ceramic-bowl
Bread knife To cut soft bread A 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. BreadKnife
Browning tray Browning plate, Browning bowl Used in a microwave oven to help turn food brown Generally made of glass or porcelain to absorb heat, which helps colour the layer of food in contact with its surface. Browning-tray
Butter curler   Used to produce decorative butter shapes.   Butter curler
Cake and pie server Cake shovel, pie cutter To cut slices in pies or cakes, and then transfer to a plate or container This 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. Tortenhebers
Cheese knife   Used to cut cheese.   Cheeseknife
Cheesecloth   To assist in the formation of cheese A gauzed cotton cloth, used to remove whey from cheese curds, and to help hold the curds together as the cheese is formed. 150px-Cheeseincheesecloth-sink
Chef's knife   Originally used to slice large cuts of beef, it is now the general utility knife for most Western cooks.   Chefs Knife
Cherry pitter Olive stoner Used for the removal of pits (stones) from cherries or olives.   Cherry-pitter-1
Chinoise Chinois Straining substances such as custards, soups and sauces, or to dust food with powder A conical sieve Chinoise
Colander   Used for draining substances cooked in water A 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. Blue colander
Corkscrew   Pierces and removes a cork from a bottle.   Korkenzieher 01 KMJ
Crab cracker Lobster cracker Used to crack the shell of a crab or lobster A clamping device, similar in design to a nutcracker but larger, with ridges on the inside to grip the shell. Lobster cracker
Cutting board 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. Cutting-board
Dough scraper Bench scraper, Scraper To shape or cut dough, and remove dough from a worksurface Most dough scrapers consist of handle wide enough to be held in one or two hands, and an equally wide, flat, steel face. BenchScraper
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-piercer
Egg poacher   Holds a raw egg, and is placed inside a pot of boiling water to poach an egg.   Metallic single egg poacher
Egg separator   A slotted spoon-like utensil used to separate the yolk of an egg from the egg white.   Steel egg separator
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. Eierschneider
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. 60px-Egg timer
Fillet knife   A long, narrow knife with a finely serrated blade, used to slice fine filet cuts of fish or other meat.   Couteau filet sole
Fish Scaler Urokotori Used to remove the scales from the skin of fish before cooking   Urokotori.FishScaler
Fish slice Spatula, turner Used for lifting or turning food during cooking   Fishslice1
Flour sifter   Blends flour with other ingredients and aerates it in the process.[4]    Flour-sifter
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. Food mill by tokyofoodcast
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. Kitchen Funnel
Garlic press   Presses garlic cloves to create a puree, functioning like a specialized ricer.   Klieste na cesnak
Grapefruit knife   Finely serrated knife for separating segments of grapefruit or other citrus fruit.   Grapefruit knife
Grater Cheese grater, Shredder     Kuechenreibe fcm
Gravy strainer Gravy separator A small pouring jug that separates roast meat drippings from melted fat, for making gravy.    Gravy-strainer
Herb chopper   Chops or minces raw herbs.   Herb-chopper
Ladle   A ladle is a type of serving spoon used for soup, stew, or other foods.   Ladle silver
Lame   Used to slash the tops of bread loaves in artisan baking.   Lame-breadslahing
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 reamer
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. Zitronenpresse fcm
Lobster pick Lobster fork A long-handled, narrow pick, used to pull meat out of narrow legs and other parts of a lobster or crab.[2]   Lobster forks
Mandoline       Cooking Mandolin with Carrot
Mated colander pot       Colander
Measuring jug Measuring cup, Measuring jar   Traditionally comes in an 8 fluid ounce size, it is used to measure either dry or liquid ingredients. Measuring Jar
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).   MeasuringSpoons
Meat grinder Mincer Operated with a hand-crank, this presses meat through a chopping or pureeing attachment.   Fleischwolf.ganz
Meat tenderiser       Meat-Tenderizer
Meat thermometer       Meat thermometer
Melon baller   Small scoop used to make smooth balls of melon or other fruit, or potatoes.[5]   Watermelon-Baller
Mezzaluna   To finely and consistently chop/mince foods, especially herbs.   Wiegemesser
Mortar and pestle Molcajete To crush food, releasing flavours and aromas Generally 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.[8] White-Morta-Pestle
Nutcracker   To crack open the hard outer shell of various nuts.   Nutcracker
Nutmeg grater   A small, specialized grating blade for nutmeg.    Nutmeg-grater
Oven glove Oven mitt To protect hands from burning when handling hot pots or trays.   Baking glove
Pastry bag   To evenly dispense soft substances (doughs, icings, fillings, etc.).   Plastic pastrybag
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.[4]   Kitchen-Dough-Blender
Pastry brush Basting brush To 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. Kitchen-Silicone-Brush
Pastry wheel   Cuts straight or crimped lines through dough for pastry or pasta.    Pastry wheel
Peel Pizza shovel     Pizza shovel peel2
Peeler Potato peeler     Peeler 01 Pengo
Pepper mill Burr mill, burr grinder, pepper grinder     Peppermill
Pie bird Pie vent, pie funnel     Chicken1pie
Pizza cutter Pizza slicer     Pizza-slicer
Potato masher       Potato Masher
Potato ricer       Potato ricer
Pot-holder       Two white potholders with hearts
Poultry shears   Used for dejointing and cutting uncooked poultry; reinforced with a spring, they have one serrated blade and pointed tips.   Pastry wheel
Ricer   Presses very smooth vegetable mashes or purees, operates similar to a meat grinder/mincer.    Ricer
Roller docker       Roller docker
Rolling pin   A long, rounded wooden or marble tool rolled across dough to flatten it.   Rollingpin
Salt shaker       Salzstreuer
Scales Kitchen scales, Weighing scales     Kitchen scale 20101110
Scissors Kitchen scissors     Kitchen-Scissors
Scoop Ice cream scoop     Kitchen-Scooper-Large
Shellfish scraper       Shellfish-scraper
Sieve Sifter, strainer     Passoire
Slotted spoon Skimmer     Hålslev
Spatula       Maryse
Spider sieves, spoon sieves, spoon skimmers, or basket skimmers For removing hot food from a liquid or skimming foam off when making broths A wide shallow wire-mesh basket with a long handle Spider
Sugar thermometer Candy thermometer Measuring the temperature, or stage, of sugar   Candy thermometer 003
Tamis Drum sieve Used 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 horsehairmesh. Ingredients are pushed through the mesh. Tamises
Tin opener Can opener To open tins or cans Designs vary considerably; the earliest tin openers were knives, adapted to open a tin as easily as possible. Kitchen-Modern-Can-Opener
Tomato knife   Used to slice through tomatoes. A small serrated knife. Tomato bagel 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. Tongs
Trussing needle   For pinning, or sewing up, poultry and other meat.    Trussing-needle
Whisk Balloon 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 whipping Most whisks consist of a long, narrow handle with a series of wire loops joined at the end. Whisks are also made from bamboo. Schneebesen
Wooden spoon   For mixing and stirring during cooking and baking.   - Wooden spoons -
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 Juliennejern.

From Wikipedia, the free encyclopedia



Log in or Sign up