KITCHEN

TOOLS
AND
EQUIPMENT
HAND TOOLS AND
SMALL EQUIPMENT
Ball Cutter, Melon
Ball Scoop, or
Parisienne Knife
Cutter :

A sharp-edged
scoop or cup-
shaped, half
sphere
implement used
for cutting out
balls of fruits
and vegetables.
 BENCH
SCRAPER
A broad,
rectangular stiff
piece of metal
with wooden
handle on one
edge used to cut
pieces of dough
and to scrape
workbenches.
 CHANNEL
KNIFE

A small hand
tool used
generally in
decorative
works such as
in making
garnishes.
CHINA CAP

A cone
shaped
strainer used
to strain
soups, stocks,
sauces, and
either liquid.
 COLANDER

A perforated
bowl of varying
sizes made of
stainless steel,
aluminum or
plastic used to
drain washed
or cooked
ingredients
from liquid.
COOKS FORK

A heavy, two
pronged fork
with a long
handle used
to lift and
turn food
items such
as big cuts of
meat and
poultry.
 FINE CHINA
CAP

Very fine
meshed china
cap used
when great
clarity or
smoothness is
needed in a
liquid.
 FOOD MILL

A device with
hand- turned
blade that forces
food through
perforated disk
that are
interchangeable
with different
coarseness or
fineness reduce a
solid to small, fine
pieces or powdery
particles like
vegetables, coffee,
pepper, spices, etc.
 PASTRY BAGS
AND TUBES

A funnel like or
cone shaped cloth
or plastic bag with
an open end that
can be fitted with
metal or plastic
tubes or tips of
varying sizes and
designs.
 PASTRY
WHEEL

A round,
rotating blade
plain or
plated with a
handle used
to cut rolled-
out dough
pastries, and
baked pizzas
 RUBBER
SPATULA or
SCRAPER

A broad,
flexible
plastic or
rubber
scraper, that
is rectangular
in shape with
a curve on
one side.
 SIEVE

A screen-
type mesh
supported by
a round
metal frame
used for
sifting dry
ingredients
like starch
and flour.
 SKIMMER

A perforated disk,
slightly cupped
with a long handle
used to skim or
remove surfaces
layers of flat, from
simmering stock,
sauce or soup,
stew or jam, or
used to remove
solid pieces from
soups, stocks and
other liquids
 SPOONS: SOLID,,
SLOTTED AND
PERFORATED

Large stainless
spoons holding
about 3 ounces used
for mixing, stirring,
basting and serving.
Slotted and
perforated spoons
are large, long
handled spoons with
holes in the bowl
used to remove
larger solid particles
from liquids.
 STRAIGHT
SPATULA

A 2 to 3 cm. wide,
flexible handled
blade with a
rounded,
unsharpened end
used for
manipulating
foods such as
spreading and for
smoothing icings
on cakes and for
mixing and
scraping bowls.
WIRE WHIP

A device
with loops
or stainless
steel wire
fastened to
a handle.
 ZESTER

A small fine
toothed metal
grater often
mounted on a
wooden or
plastic handle
to remove the
zest or colored
portions of
citrus peels in
thin strips.
POTS AND
PANS
 In general, pots are deep with high sides. They are
deeper than they are wide (thus their walls are
taller than the diameter of the bottom). Pots almost
always have straight/vertical sides.
Pans on the other hand tend to be shallower. The
term pan encompasses a wider variety of cookware
shapes. They typically have somewhat sloped-
outward sides. They can be fry pans (a.k.a. skillets)
which are very shallow with only small sides and
wide bottoms all the way to saucepans - which look
much like pots, but have slightly sloped-out sides
whose height is roughly equal to the diameter of the
bottom.
Both pots and pans can have those long handles, but
generally only pots will have the smaller tab
handles or loop handles that only extend an inch or
two from the pot.
BAIN MARIE
PAN
Tall
cylindrical
stainless steel
containers
used to store
and hold food
in water bath.
 BRAZIER

A round,
shallow,
heavy duty
pot with
straight sides
used for
browning,
braising, and
stewing
meats.
 CASSEROLE
PAN

A covered
utensil of oven-
proof pottery,
metal of glass
with one or two
handles
wherein food
may be baked
and served ;
mostly used on
top of the stove
CAST IRON
SKILLET
A very heavy,
thick
bottomed
frying pan
used pan
frying when a
very steady,
even heat is
needed.
 CHAFFING
DISH

A small
portable bain-
marie used to
keep the food
warm for use
at the table;
may be
electric or
alcohol
burning.
DOUBLE BROILER

Two nested
handled
saucepans
equipped with a
single cover
which is used to
cook food over
boiling or
simmering
water or for the
purpose of
keeping the
food warm.
 MARMITE

A special
metal or
earthenware
pot with a lid
and handles
used for long,
slow cooking
usually 8- 12
ounces in
capacity.
 NON-STICK
PAN
Pans known by
various brand
names like
Telfon and
Silverstone,
with a very
slippery finish,
but one that
requires a lot
of care because
it is easily to
scratched.
 RAMEKIN

A small
individual
circular, usually
white,
porcelain, glass
earthenware
oven- proof,
dish from 4- 15
inches in
diameter used
for egg custards,
mousses, baked
eggs, etc.
ROASTING PAN

A large
rectangular
pan, deeper
and heavier
than an
ordinary
baking pan
used to roast
meats and
poultry.
 SAUCE POT

A round pot of
medium depth
similar to
stock pots, but
shallower,
thus making
stirring or
mixing
process easier.
 SAUCE PAN

Amedium
deep cooking
utensil with
one long
handle and
slightly round
bottom.
 Service Pan,
Counter or Steam
Table Pan

Rectangular
pans made of
stainless steel
designed to hold
foods in service
counters to keep
the warm, used
for baking and
steaming and
used for serving
and storage.
Sheet Pan or
Bun Pan

A rectangular
shallow pan to
bake cakes,
rolls and
cookies, and
for baking or
broiling
certain meats
and fish.
 STOCK POT

A large,
cylindrical,
deep, straight
pot for
preparing
stocks and
simmering
large
quantities of
liquids.
 KNIVES
A knife (plural
knives) is a cutting
tool with an exposed
cutting edge or
blade, hand-held or
otherwise, with or
without a handle.
 BONING
KNIFE

A thin,
pointed
blade about
6 inches in
length used
for boning
raw meats
and poultry
 BUTCHER
KNIFE

A heavy,
broad,
slightly
curved blade
used for
cutting,
sectioning,
and trimming
raw
materials.
CLAM KNIFE

A short,
rigid, broad-
bladed knife
with a slight
edge used to
open clams
and selected
shellfish
varieties.
 CLEAVER

A very heavy,
broad blade
used for
cutting
through
bones and
heavy
chopping.
 FRENCH
KNIFE

The most
widely used
knife in the
kitchen for
chopping,
slicing,
dicing etc.
 OYSTER
KNIFE

A short,
rigid, blunt
knife with
a dull edge
used to
open
oysters.
 PARING
KNIFE

A small
pointed blade
about 2 to 4
inches in
length used
for trimming
and paring
fruits and
vegetables.
SALAD KNIFE

The type of
knife used
mostly for
pantry work,
cutting, and
preparing
salad greens
and fruits.
 EQUIPMENT
More complicated tools are
called equipment. They may
refer to a small electrical
appliance, such as a mixer, or
a large, expensive, power-
operated appliance such a
range or a refrigerator.
REFRIGERATORS
/ FREEZERS

are necessary in
preventing
bacterial
infections from
foods. Most
refrigerators
have special
compartment for
meat, fruits and
vegetables to
keep the
moisture content
of each type of
food.
GRILLS /
GRIDDLES.

These are
flat heated
surfaces
where food
is directly
cooked.
OVEN

- is a thermally
insulated
chamber used
for the heating,
baking or
drying of a
substance, and
most
commonly used
for cooking.
KITCHEN
STOVE

- a kitchen
appliance
used for
cooking food
FOOD PROCESSOR

An electric
appliance with
interchangeable
blades within a
closed container
into which food is
inserted for
slicing, shredding,
mincing,
chopping,
pureing, or
otherwise
processing at high
speeds.
ELECTRIC MIXER

- kitchen
equipment which
uses a gear-
driven
mechanism to
rotate a set
of beaters in a
bowl containing
the food to be
prepared. It
automates the
repetitive tasks of
stirring, whisking
or beating.
Blenders

are used to
chop,
blend, mix,
whip,
puree,
grate, and
liquefy all
kinds of
food.
BREAD
TOASTER

The toaster is
typically a small
electric kitchen
appliance
designed to
toast multiple
types of bread
products.
CHILLER

Machines
used to
chill
beverages
and other
foods.