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Bread Knife

A tool used to cut bread.

Paring Knife

A small knife used mainly for peeling fruits and vegetables.

Peeler

A tool for removing the skin from fruit and vegetables.

Chef's Knife

The primary general-utility knife for most western cooks, often used to cut meat.

Kitchen Shears

Extremely strong scissors which are designed specifically for use in the kitchen.

Blender

An electric mixing machine used in food preparation for liquefying, chopping, or puréeing.

Grater

A device having a surface covered with holes edged by slightly raised cutting edges, used for grating cheese and other foods.

Cutting Board

A wooden board where meats or vegetables can be cut.

Tongs

An instrument with two movable arms that are joined at one end, used for picking up and holding things.

Sieve

A utensil of wire mesh or closely perforated metal, used for straining, sifting, ricing, or puréeing.

Pot Holder

A small fabric pad used to handle hot cooking utensils.

Pastry Blender

A device consisting of a handle with wires fastened to each end so that they form a deep curve that is used in cutting fat into flour in pastry making.

Turner

Cooking utensil having a flat flexible part and a long handle; used for turning or serving food.

Baster

A tool used to moisten (meat, for example) periodically with a liquid, such as melted butter or a sauce.

Mixing Bowl

A large bowl, in which ingredients are mixed for the purpose of preparing food.

Wooden Spoon

A tool used to mix ingredients in a bowl.

Slotted Spoon

A large spoon with holes for draining liquid from food.

Rubber Spatula

A tool made of rubber, often known as a scraper.

Metal Spatula

A broad, flat, metal blade used for flipping/scraping.

Sifter

A tool used to separate the fine from the coarse particles, i.e. flour.

Wire Whisk

A kitchen utensil used for beating food by hand.

Rotary Beater

A beater having single or double metal blades that rotate when a geared wheel with which they are meshed is operated.

Colander

A bowl-shaped kitchen utensil with perforations for draining off liquids and rinsing food.

Steamer

A vessel used to cook food by steam.

Trivet/Hot Pad

An iron tripod placed over a fire for a cooking pot or kettle to stand on.

Rolling Pin

A cylinder rolled over pastry or dough to flatten or shape it.

Cooling Rack

A flat grid of closely spaced wire with formed feet, used for cooling baked goods.

Pastry Brush

A cooking utensil used to spread oil or glaze on food.

Cookie Sheet

A flat metal tray on which cookies are baked.

Roasting Pan

Large dish for oven cooking.

Muffin Tin

A mold in which muffins or cupcakes are baked.

Pie Plate

A metal, ceramic, or glass plate for baking pies.

Double Boiler

A saucepan with a detachable upper compartment heated by boiling water in the lower one.

Skillet

A small metal cooking pan with a long handle.

Frying Pan

A shallow pan with a long handle, used for cooking food in hot fat or oil.

Electric Frying Pan

A frying pan heated by electricity.

Loaf Pan

A deep rectangular pan of metal or glass used for baking food in the form of loaves.

Tube Pan

A round cake pan with a hollow, cone-shaped center, used for baking ring-shaped cakes.

Oven Mitts

Thick coverings for the hands, used for taking hot things out of an oven.

Cutlery

Knives, forks, and spoons used for eating or serving food.

Ladle

A serving device, typically for soup.

Meat Thermometer

Measuring instrument for measuring temperature of meat.

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