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!