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A mixing tool made of loops of wire attached to a handle used to incorporate air into foods and to keep sauces from lumping.

serrated knife

a knife with a saw tooth edge rather than a smooth edge

french knife

a versatile kitchen knife that is most often used to cut, chop, and dice fruits and vegetables


bowl-shaped vessel with many holes used to drain off water


a deep pan with a handle

double boiler

used for heating foods that burn easily over direct heat; water goes in bottom pan, food in top


large deep dish in which food can be cooked and served

paring knife

the smallest knife used to peel fruits and vegetables

cutting board

used to protect countertops when chopping food

pastry brush

used to brush butter or sauces on foods

liquid measuring cup

used to measure milk, water and juice

slotted spoon

A spoon with small openings in the bowl, used to remove solid food from liquid

kitchen shears

Used to snip fresh herbs, remove skin from poultry and to trim vegetables., (usually plural) large scissors with strong blades


utensil with sharp perforations for shredding foods (as vegetables or cheese)


a spoon-shaped vessel with a long handle used for dipping and pouring


a two handled vessel used for cooking foods in water or other liquids over direct surfact heat

muffin pan

oblong pan with round depressions

measuring spoons

used for measuring small amounts of ingredients


used to blend dry ingredients and remove lumps from powdered sugar

dry measuring cups

use to measure flour and sugar and solid ingredients like shortening and peanut butter

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