TOOLS

BLENDER: small electric appliance with a glass or plastic jar used to blend or puree food.

COLANDER:  a metal or plastic bowl with holes, used to drain liquid from foods such as pasta.

COOKIE CUTTER:  a tool used to cut dough into decorative shapes.

COOKIE PRESS:  a tool used to form dough into decorative shapes, by protruding it through a variety of templates.

COOKIE SHEET:  also called a baking sheet.  A flat metal pan used in baking.
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COOLING RACK:  a metal grate used to place hot baked items on, in order to cool uniformly.  Also called a baking rack.

DECORATING TIP:  a metal tip attached to a bag which is used to apply icing with.

FRYING PAN/ SKILLET:  a shallow pan with a long handle, used for cooking food in hot fat or oil.

GRATER:  used for shredding foods

GRIDDLE:  a flat pan heated from underneath, commonly used to cook pancakes, eggs and bacon.

BREAD KNIFE:  A long bladed knife with a serrated edge specifically designed to slice bread.

MEASURING SPOONS:  a set of 4 spoons used to measure liquid & dry ingredients.  The set of 4 spoons are: 1 Tb., 1 tsp., 1/2 tsp. and 1/4 tsp.

OVEN MITT:  a thick quilted mitten worn to protect your hand when handling hot pans

PASTRY BRUSH:  a brush used to apply thin/liquid ingredients to the surface of foods

PIZZA CUTTER:  a rotating round blade attached to a handle, used for cutting pizza or other flat foods.

POT HOLDER:  a thick, quilted square of fabric used to protect your hand when handling hot pans.

RUBBER SPATULA:  a tool with a paddle of rubber or plastic used to scrape ingredients like batter from a bowl or pan, also called a scraper.

SAUCEPAN:  a deep pan suitable for boiling, typically with a single handle and a lid.

SLOTTED SPOON:  used to lift a food from liquid

STRAINER:  a kitchen device with many small holes, used to hold back solid pieces while a liquid passes through.

TONGS:  tool used to lift food.  Useful in removing food from hot liquid or for tossing or serving salad.

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WOK:  a bowl shaped frying pan used to stir fry or steam food in Asian cooking.

JUICER:  hand-held tool used to squeeze the juice from lemons and limes.

LADLE:  A long-handled spoon with a deep bowl for serving liquid.

MEASURING CUPS, (dry/ graduated):  The most accurate measuring tools for dry ingreds.  Set includes: 1 c., 1/2 c., 1/3 c. and 1/4 c.

MIXER:  an electric appliance used to mix ingredients

PASTA MACHINE:  a tool used to flatten and cut dough.

PEELER:  hand-held tool used a to remove the skin from fruits and vegetables

RICE PADDLE: wooden or plastic tool resembling a flat spoon

METAL SPATULA:  a wooden handled tool with a rounded blade, used to level dry ingreds when measuring or spreading frosting.

SCOOP:  a tool used to portion food in a half sphere shape

SPOON - wooden:  These come in a variety of sizes and because they do not conduct heat are useful in stirring hot foods on the stove.

SUSHI MAT:  tool made up of bamboo sticks used to roll sushi

TURNER (pancake turner):  used to turn food while cooking or to remove baked goods from a pan.  Most commonly called a turner by chefs, but it goes by many names.

ZESTER (microplane):hand-held tool used  to grate the skin from lemons and limes.

CHEF’S KNIFE:  also called a french knife, used to perform many different kitchen tasks- mincing, slicing and chopping.

LOAF PAN:  rectangular pan used for baking cake or bread.  Can be made of metal or glass.

MEASURING CUP.  (liquid):  The most accurate measuring tool for liquid (pourable) ingredients.  Comes in 1 cup, 1 pint and 1 quart sizes

MUFFIN PAN:  a baking pan made up of small muffin cups used to bake muffins or cupcakes

PASTRY BLENDER: tool featuring metal blades or wires, used to cut-in

PIE PAN (pie tin):  a metal or glass pan with sloping sides used to bake pies or quiche.

PIZZA STONE:  a round ceramic stone used for baking, especially pizza.

SIEVE:  a kitchen tool consisting of mesh held in a frame, used for straining solids from liquids. 

ROLLING PIN:  wooden, metal or ceramic cylinder with 2 handles.  Used to roll out dough.

SIFTER:  a kitchen utensil with a mesh bottom used to filter confectioner’s sugar or flour into a fine dust

STOCK POT:  a large pot with 2 handles used for cooking soups and stews

THERMOMETER:  a tool used to test the temperature of candy.
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WHISK:  a wire kitchen utensil used for beating food by hand.