Utensils for measuring small amounts of both dry and liquid ingredients accurately
Measuring spoons
Handy slicing device for hard cooked eggs, mushrooms, strawberries, etc. to ensure even slicing
Egg slicer
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
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
Tool used to flatten dough for rolls, pizza, cookies or crusts
Rolling pin
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
Cutting tool useful for cutting noodles, doughs, cooked pizza, etc
Pizza cutter
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
Size of scoop used for making drop cookies, mini muffins or cupcakes.
Cookie scoop
Used for mixing, folding soft ingredients and to remove ingredients from a bowl or plate
Rubber spatula
Device useful for pouring a liquid into a narrow opening etc.
Funnel
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
All purpose small knife used as an extension of the hand for small cuts, garnishes, paring or coring
Paring knife
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
Simple device to create evenly sliced pieces. Cut the...
Cheese slicer
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 stir foods that are in liquids and to separate the solid foods from the liquids when serving
Slotted spoon
Hammer-like device used to pound thick portions of meat till they are thinner and more tender
Meat tenderizer
Glass or ceramic baking container, often with a matching lid
Casserole Dish
Tool used to speedily mix or whip ingredients. ... the fore-runner of the electric mixer
Rotary beater
A bowl with holes to allow liquids to pass through. Used for separating solid materials from liquids and washing veg and fruits
Colander
Spoon-like utensil to make circular shapes from melons of all kinds as well as scooping and forming balls of various foods
Mellon baller
Keeps the cook's hands safe from hot pots and pans
Pot holder/Oven mitt
Device used to cut open metal cans using 2 blades and a rotating handle device
Can opener
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
Utensil used to both cut and or seal edges of pastry foods and pastas
Pastry wheel
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
All purpose large knife used to slice, mince, chop, cube and dice
Chef's knife
These basic kitchen utensils have varying sizes and can be in metal, plastic or glass/ceramic. Stack-able
Mixing bowls
Small glass bowl handy in the kitchen for breaking an egg, holding small amounts of ingredients or for small mixing jobs
Custard cup
Tool to remove the outer layer of fruits and veg
Peeler
Metal or plastic tool created to cut all sorts of shapes of dough for interesting presentations
Cookie cutter
Specialty knife used when cutting meats because of its thicker broad blade
Butcher's Knife
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
Tool used to cut foods and materials used in the kitchen. Not scissors.
Kitchen shears
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
Vessel used to hold hot water for making and pouring tea. Can be of metals, ceramic or glass
Tea pot
Used for mixing and when cooking and stirring hot foods. Will not scrape metal pans.
Wooden spoon
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
Large deep spoon used to serve soups, stews, punch and sauces
Ladle
Small device used to move dry ingredients across a screen area to remove any lumps and mix and aerate them
Hand sifter
Pan with taller sides which can be round, square, rectangular or have special shapes primarily used for preparing cakes and other desserts
Cake pan
Smaller skillet used for cooking onions, garlic, peppers, mushrooms, etc in butter or oil or for making omelets
Saute pan
Manual tool used to smash cooked fruits or vegetables into a puree, as for mashed potatoes, pumpkin, apples, etc.
Potato masher
Electric piece of cooking equipment used for fine chopping, grinding and liquefying ingredients
Blender
Long cooking rods used for impaling meats, veg and fruits
Skewer
Utensil to accurately measure liquid volume of ingredients. Often in both metric and American units
Liquid measuring cup
Used to flip flapjacks or burgers or serve bars and cake
Spatula
Thin, flat metal pan with no or only shallow sides used to bake a variety of foods
Cookie sheet
Protective tool for cutting. This way counter tops are not marred. It can be sanitized and stored in a dry place
Cutting board
Tool used for basting baked goods with melted butter or brushing on glazes
Pastry brush
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
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
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
Small utensil like a knife but used often to spread frosting, level dry ingredients when measuring or slice butter
Metal spatula
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
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
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
Kitchen tool useful for crushing garlic cloves quickly and easily
Garlic press
Pan used to gently cook foods in an upper pan while it sits above another pan of hot to boiling water.
Double boiler
Utensils for measuring various amounts of dry or sticky ingredients accurately. They must be filled to the top and leveled off.
Dry measuring cups
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