Culinary Tools & Equipment

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

Peeler

Removes skin off fruit and veggies

Serrated Knife

• Has teeth • Cuts bread,

tomatoes, or food with tough skin

Rubber Spatula/Scraper

Removes food out of bowls

Tongs

Picks up hot food

Colored Cutting Boards

• Separate foods to cut• Prevent cross

contamination

Paring Knife

Mainly to peel fruits & veggies

Kitchen Shears

Hand operated cutting instrument

Rolling Pin

Flattens, shapes, smooths dough or pastry

Spatula

Handle, flip, or serve food

Pastry Brush

Spread oil, butter, or glaze on food

Egg Separator

Removes egg white from yolk

Slotted Spoon

Drain liquid from food

Pastry Blender

Mixes a hard (solid) fat into flour

Leveler

• Helps measure dry ingredients• Frosting

Measuring Spoons

Accurately measures small amounts

Cheese Grater

Shreds cheese

Liquid Measuring Cup

Measures volume of liquid

Custard Cups

• Baking• Collecting ingredients for lab

Colander

Strains liquid from food

Chef’s Knife

Copping, slicing, dicing, mincing

Strainer

Separates solid matter from liquids

Sifter

• Incorporates air• Breaks up large particles

Cookie/Baking Sheet

Baking metal tray

Ladle

Serves soup, sauce, & liquids

Whisk

• Blends ingredients• Incorporates air

Can Opener

Removes metal tops

Frying Pan

Cooks food in hot fat/oil

Oven Mitts

Heat resistant to touch hot food & trays/pans

Pot

Boiling, cooking, steaming

Kitchen Olympics!