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Kitchen Utensils

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give you a firm strong handle to hold, making stirring easier and more effective
a handheld, spring-loaded kitchen tool that scoops uniform sizes of dough and batter
A pan for holding and shaping the dough and filling of a pie, made of a heat-conducting metal, glass or other ceramic
a spoon used to strain liquids from solids
used to brush egg wash on pie dough, puff pastry, or biscuits
a round baking vessel that features a latch on the side, causing the bottom and sides of the pan to separate
incorporates air, beats out lumps, better than a fork
measures small amounts of liquid and dry ingredients
two saucepans that fit together; used for foods that scorch easily
used for folding or scraping
used to measure dry ingredients
another name for a frying pan
lifts and turns delicate foods
used to bake angel food cake
used for baking bread or meatloaf
used to peel most fruits & vegetables
used for opening packages, snipping herbs, trimming vegetables
a deep pan with a handle; used for stewing or boiling
used for cutting meat, dicing vegetables, disjointing some cuts, slicing herbs, and chopping nuts
used to measure milk, oil, or water
bakes muffins, cakes, buns, individual quiches
used to peel or cut fruit and vegetables into small pieces, or to carry out other similar precision work
used for serving individual portions of custard to guests at the end of a meal; also used for mixing small amounts
to ensure food is cooked to the proper internal temperature and harmful bacteria are eliminated
ideal for cutting through foods with a hard exterior and softer interior, such as a loaf of crusty bread
incorporates air into dry ingredients
protects counter when cutting
used to "cut in" shortening
used to grate or shred
allows air to circulate making cooling quicker and prevents food from getting soggy
manually beats ingredients together
used to mash potatoes
used to cook pizza
used for rolling out pastry dough
any of various devices for taking hold of objects; usually have two hinged legs with handles above and pointed hooks below
used to transfer grainy or runny foods through narrow openings
used to cut pizza or other related items
used to even out and break down the tough cuts and sections of meat
used to mince garlic
pierces and turns bulky foods
used in a garnish technique; typically for a fruit salad
transfers liquid from one container to another
a type of spatula used to level off dry ingredients; frosts cakes
used to slice peeled, hard-boiled eggs quickly and evenly
used for storage, working doughs, mixing dry ingredients, mixing salads, organizing, and more
used to open cans
a cooking utensil consisting of a flat rectangular metal sheet used for baking cookies or biscuits
a pan designed to bake a cake in, in an oven
used for straining and can be used for sifting
a high-rimmed baking sheet
free standing; used for straining