20 terms

Kitchen Equipment

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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