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Culinary Tools & Equipment
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Definitions Do NOT use the utensil name in the definition…rarely you will have to. If ever asked to define a word in this class, do not just use the name to describe it! Ex) Name: Egg separator Definition: Separates eggs
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Removes skin off fruit and veggies
Peeler Removes skin off fruit and veggies
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Serrated Knife Has teeth Cuts bread, tomatoes, or food with tough skin
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Rubber Spatula/Scraper
Removes food out of bowls
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Tongs Picks up hot food
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Colored Cutting Boards
Separate foods to cut Prevent cross contamination
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Mainly to peel fruits & veggies
Paring Knife Mainly to peel fruits & veggies
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Hand operated cutting instrument
Kitchen Shears Hand operated cutting instrument
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Rolling Pin Flattens, shapes, smooths dough or pastry
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Spatula Handle, flip, or serve food
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Spread oil, butter, or glaze on food
Pastry Brush Spread oil, butter, or glaze on food
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Removes egg white from yolk
Egg Separator Removes egg white from yolk
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Slotted Spoon Drain liquid from food
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Mixes a hard (solid) fat into flour
Pastry Blender Mixes a hard (solid) fat into flour
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Leveler Helps measure dry ingredients Frosting
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Measuring Spoons Accurately measures small amounts
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Cheese Grater Shreds cheese
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Measures volume of liquid
Liquid Measuring Cup Measures volume of liquid
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Custard Cups Baking Collecting ingredients for lab
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Colander Strains liquid from food
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Chef’s Knife Copping, slicing, dicing, mincing
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Separates solid matter from liquids
Strainer Separates solid matter from liquids
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Sifter Incorporates air Breaks up large particles
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Cookie/Baking Sheet Baking metal tray
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Serves soup, sauce, & liquids
Ladle Serves soup, sauce, & liquids
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Whisk Blends ingredients Incorporates air
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Can Opener Removes metal tops
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Cooks food in hot fat/oil
Frying Pan Cooks food in hot fat/oil
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Oven Mitts Heat resistant to touch hot food & trays/pans
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Pot Boiling, cooking, steaming
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Kitchen Olympics!
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