Basic Kitchen Equipment & Utensils

Names and pictures of the basic tools, utensils and equipment cooks use in the kitchen

Terms in this set (...)

Wooden Spoon
Used for mixing and when cooking and stirring hot foods
Slotted Spoon
Used to stir foods that are in liquids and to separate the solid foods from the liquids when serving
Wire Wisk
to whip eggs or cream or add air to a batter. Not used with thick mixtures
Rubber Scraper
Used for mixing, folding soft ingredients and to remove ingredients from a bowl or plate
used to flip flapjacks or burgers or serve bars and cake
Tool to remove the outer layer of fruits and veg
Chef's Knife
All purpose large knife used to slice, mince, chop, cube and dice.
Paring Knife
All purpose small knife used as an extension of the hand for small cuts, garnishes, paring or coring
Butcher's Knife
specialty knife used when cutting meats because of its thicker broad blade
Serrated Knife
knife that has a carved or hollowed out blade edge for use in cutting foods that are firm on the outside yet soft inside
Pastry Blender
Hand held utensil used to "cut" firm shortening or butter into small pieces while mixing with flour mixtures which is the first step in making most pastry
Rotary Beater
tool used to speedily mix or whip ingredients. ... the fore-runner of the electric mixer
Rolling Pin
tool used to flatten dough for rolls, pizza, cookies or crusts
Pizza Cutter
cutting tool useful for cutting noodles, doughs, cooked pizza, etc
2 or 3 Tined Fork or Barbeque Fork
Large fork with a heavy handle used for skewering meats or large pieces of food while they are hot
Metal Spatula
small utensil like a knife but used often to spread frosting, level dry ingredients when measuring or slice butter
Can Opener
device used to cut open metal cans using 2 blades and a rotating handle device
wire mesh container that is used to strain liquids away from solid ingredients or to separate and aerate dry ingredients like flour and powdered sugar
A bowl with holes to allow liquids to pass through. Used for separating solid materials from liquids and washing veg and fruits
Cookie Scoop
size of scoop used for making drop cookies, mini muffins or cupcakes.
Pastry Brush
tool used for basting baked goods with melted butter or brushing on glazes
Measuring spoons
utensils for measuring small amounts of both dry and liquid ingredients accurately
Dry Measuring Cups
utensils for measuring various amounts of dry or sticky ingredients accurately. They must be filled to the top and leveled off.
Kitchen Shears
tool used to cut foods and materials used in the kitchen
Liquid or Glass Measuring Cup
utensil to accurately measure liquid volume of ingredients. Often in both metric and American units
Custard Cup
small glass bowl handy in the kitchen for breaking an egg, holding small amounts of ingredients or for small mixing jobs
small device used to move dry ingredients across a screen area to remove any lumps and mix and aerate them
A cutting tool used to shred or grate foods like potatoes, cabbage, cheese or if the surface is fine, to zest lemons or ginger
electric piece of cooking equipment used for fine chopping, grinding and liquifying ingredints
Potato Masher
manual tool used to smash cooked fruits or vegetables into a puree, as for mashed potatoes, pumpkin, apples, etc.
utensil used to lift and hold foods while they are being cooked or served
Meat Tenderizer
Hammer-like device used to pound thick portions of meat till they are thinner and more tender
Pastry Wheel
utensil used to both cut and or seal edges of pastry foods
Cheese Slicer
simple device to create evenly sliced pieces
Melon Baller
spoon-like utensil to make circular shapes from melons of all kinds as well as scooping and forming balls of various foods
Egg Slicer
handy slicing device for hard cooked eggs, mushrooms, strawberries, etc. to ensure even slicing
Cookie Cutter
metal or plastic tool created to cut all sorts of shapes of doughs for interesting presentations
electric device that can vary the speed at which ingredients are mixed. Some models have specialized attachments for other tasks such as making pasta, grinding meat and freezing ice creams.
Mixing Bowls
these basic kitchen utensils have varying sizes and can be in metal, plastic or glass/ceramic
Cookie Sheet
Thin, flat metal pan with no or only shallow sides used to bake a variety of foods.
Cake Pan
pan with taller sides which can be round, square, rectangular or have special shapes primarily used for preparing cakes and other desserts
Pie Plate
metal or glass or ceramic pan shaped slightly larger at the top than the bottom for easier removal of a fruit filled pastry
Spring-Form Pan
two-piece round baking pan that is useful for cheese cakes and thick cakes because the bottom and sides separate from one another
traditional oriental cooking pot with sloping sides and wide top for easy stirring while frying, steaming etc. Can be electric or stove-top models.
Double Boiler
pan used to gently cook foods in an upper pan while it sits above another pan of hot to boiling water.
Electric Skillet
useful appliance when space is not available for a stove top, or to give another cooking area in a kitchen. Can come with non-stick coating inside for easy clean up. Use for frying, steaming, warming and baking.
Saute Pan
smaller skillet used for cooking onions, garlic, peppers, mushrooms, etc in butter or oil or for making omlets
Loaf Pan
baking pan traditionally used for breadbaking, but also useful for meatloaf, loaf cakes and banana bread. Can be meatal, glass or ceramic
Sauce Pan
basic cooking pan with one handle and can come in many sizes and materials such as stainless steel, aluminum, cast iron, glass and glass ceramic
larger sized cooking container for stove top and oven. Usually has two smaller handles and a heavy lid. Great for "pot roast"
Tea Kettle
Vessel used to hold hot water for making and pouring tea. Can be of metals, ceramic or glass
Muffin Pan
pan that is divided into many smaller sized compartments to hold foods so that they bake evenly and quickly; Often lined with paper liners.
Jelly Roll Pan
larger, flat baking pan with shallow sides used for making sheet cakes, bars and jelly roll cakes
Cooking Thermometer
useful device for determining cooking done-ness, especially in meats. Can be metal and inserted and read while cooking or an instant-read type. Categories include Candy, Meat, Oven and refrigerator for food storage.
Knife Sharpener
device to ensure that all blades are sharp for easy cutting and few accidents due to dull knives.
Cutting Board
Protective tool for cutting. This way counter tops are not marred. It can be sanitized and stored in a dry place.
Pot Holder
Keeps the cook's hands safe from hot pots and pans.
Casserole Dish
Glass or ceramic baking container, often with a matching lid
Cooling Rack
metal or wood device to raise hot foods from the counter top so that they will cool or dry more quickly due to the air circulation
Pizza Pan
Specialty pan used for baking larger round dough creations.
Long cooking rods used for impaling meats, veg and fruits
device useful for pouring a liquid into a narrow opening etc.
Garlic Press
kitchen tool useful for crushing garlic cloves quickly and easily
device for easy extraction of juice from citrus
large deep spoon used to serve soups, stews, punch and sauces
Pastry Cloth
Cotton woven cloth used when rolling out pastry as it is used under the dough and rubbed with flour to prevent sticking. It can be used to help move or roll dough.
Piping Bag
Cloth or plastic container for whipped cream, meringue, frosting or other soft ingredients that enables the cook to gently squeeze the ingredients through a tip and control the rate of flow plus the position of the food when garnishing, decroating cakes and pastries and filling containers.