Basic Kitchen Tools and Equipment | Baamboozle - Baamboozle

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Used for mixing and when cooking and stirring hot foods. Will not scrape metal pans.

Wooden spoon

Traditional oriental cooking pot with sloping sides and wide top for easy stirring while frying, steaming etc. Can be electric or stove-top models.

Wok

To whip eggs or cream or add air to a batter. Not used with thick mixtures. Hand held tool.

Whisk

Utensil used to lift and hold foods while they are being cooked or served

Tongs

Vessel used to hold hot water for making and pouring tea. Can be of metals, ceramic or glass

Tea pot

Wire mesh container that is used to strain liquids away from solid ingredients or to separate and aerate dry ingredients like flour and powdered sugar

Strainer

Two-piece round baking pan that is useful for cheese cakes and thick cakes because the bottom and sides separate from one another

Spring form pan

Used to flip flapjacks or burgers or serve bars and cake

Spatula

Used to stir foods that are in liquids and to separate the solid foods from the liquids when serving

Slotted spoon

Long cooking rods used for impaling meats, veg and fruits

Skewer

Small device used to move dry ingredients across a screen area to remove any lumps and mix and aerate them

Hand sifter

Knife that has a carved or hollowed out blade edge for use in cutting foods that are firm on the outside yet soft inside

Serrated edge knife

Smaller skillet used for cooking onions, garlic, peppers, mushrooms, etc in butter or oil or for making omelets

Saute pan

Basic cooking pan with one handle and can come in many sizes and materials such as stainless steel, aluminum, cast iron, glass and glass ceramic. With higher walled sides!

Sauce pan

Used for mixing, folding soft ingredients and to remove ingredients from a bowl or plate

Rubber spatula

Tool used to speedily mix or whip ingredients. ... the fore-runner of the electric mixer

Rotary beater

Tool used to flatten dough for rolls, pizza, cookies or crusts

Rolling pin

Keeps the cook's hands safe from hot pots and pans

Pot holder/Oven mitt

Manual tool used to smash cooked fruits or vegetables into a puree, as for mashed potatoes, pumpkin, apples, etc.

Potato masher

Cutting tool useful for cutting noodles, doughs, cooked pizza, etc

Pizza cutter

Cloth or plastic container for whipped cream, meringue, frosting or other soft ingredients that enables the cook to gently squeeze the ingredients through a tip and control the rate of flow plus the position of the food

Piping bag

Metal or glass or ceramic pan shaped slightly larger at the top than the bottom for easier removal of a fruit filled pastry

Pie plate/tin

Tool to remove the outer layer of fruits and veg

Peeler

Utensil used to both cut and or seal edges of pastry foods and pastas

Pastry wheel

Cotton woven cloth used when rolling out pastry as it is used under the dough and rubbed with flour to prevent sticking. It can be used to help move or roll dough.

Pastry cloth

Tool used for basting baked goods with melted butter or brushing on glazes

Pastry brush

Hand held utensil used to "cut" firm shortening or butter into small pieces while mixing with flour mixtures which is the first step in making most pastry

Pastry blender

All purpose small knife used as an extension of the hand for small cuts, garnishes, paring or coring

Paring knife

Pan that is divided into many smaller sized compartments to hold foods so that they bake evenly and quickly; Often lined with paper liners.

Muffin Tin

These basic kitchen utensils have varying sizes and can be in metal, plastic or glass/ceramic. Stack-able

Mixing bowls

Electric device that can vary the speed at which ingredients are mixed. Some models have specialized attachments for other tasks such as making pasta, grinding meat and freezing ice creams.

Mixer

Small utensil like a knife but used often to spread frosting, level dry ingredients when measuring or slice butter

Metal spatula

Spoon-like utensil to make circular shapes from melons of all kinds as well as scooping and forming balls of various foods

Mellon baller

Hammer-like device used to pound thick portions of meat till they are thinner and more tender

Meat tenderizer

Utensils for measuring small amounts of both dry and liquid ingredients accurately

Measuring spoons

Baking pan traditionally used for bread baking, but also useful for meatloaf, loaf cakes and banana bread. Can be metal, glass or ceramic

Loaf pan

Large deep spoon used to serve soups, stews, punch and sauces

Ladle

Utensil to accurately measure liquid volume of ingredients. Often in both metric and American units

Liquid measuring cup

Tool used to cut foods and materials used in the kitchen. Not scissors.

Kitchen shears

Larger, flat baking pan with shallow sides used for making sheet cakes, bars and jelly roll cakes

Jelly roll pan

A cutting tool used to shred or grate foods like potatoes, cabbage, cheese or if the surface is fine, to zest lemons or ginger

Grater

Kitchen tool useful for crushing garlic cloves quickly and easily

Garlic press

Device useful for pouring a liquid into a narrow opening etc.

Funnel

Useful appliance when space is not available for a stove top, or to give another cooking area in a kitchen. Can come with non-stick coating inside for easy clean up. Use for frying, steaming, warming and baking.

Electric skillet

Handy slicing device for hard cooked eggs, mushrooms, strawberries, etc. to ensure even slicing

Egg slicer

Utensils for measuring various amounts of dry or sticky ingredients accurately. They must be filled to the top and leveled off.

Dry measuring cups

Pan used to gently cook foods in an upper pan while it sits above another pan of hot to boiling water.

Double boiler

Protective tool for cutting. This way counter tops are not marred. It can be sanitized and stored in a dry place

Cutting board

Small glass bowl handy in the kitchen for breaking an egg, holding small amounts of ingredients or for small mixing jobs

Custard cup

Metal or wood device to raise hot foods from the counter top so that they will cool or dry more quickly due to the air circulation

Cooling rack

Useful device for determining cooking done-ness, especially in meats. Can be metal and inserted and read while cooking or an instant-read type. Categories include Candy, Meat, Oven and refrigerator for food storage.

Cooking thermometer

Thin, flat metal pan with no or only shallow sides used to bake a variety of foods

Cookie sheet

Size of scoop used for making drop cookies, mini muffins or cupcakes.

Cookie scoop

Metal or plastic tool created to cut all sorts of shapes of dough for interesting presentations

Cookie cutter

A bowl with holes to allow liquids to pass through. Used for separating solid materials from liquids and washing veg and fruits

Colander

All purpose large knife used to slice, mince, chop, cube and dice

Chef's knife

Simple device to create evenly sliced pieces. Cut the...

Cheese slicer

Glass or ceramic baking container, often with a matching lid

Casserole Dish

Device used to cut open metal cans using 2 blades and a rotating handle device

Can opener

Pan with taller sides which can be round, square, rectangular or have special shapes primarily used for preparing cakes and other desserts

Cake pan

Specialty knife used when cutting meats because of its thicker broad blade

Butcher's Knife

Electric piece of cooking equipment used for fine chopping, grinding and liquefying ingredients

Blender

Large fork with a heavy handle used for skewering meats or large pieces of food while they are hot.

2 or 3 Tined Fork or BBQ Fork

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