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.
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.
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.
WHISK: a wire kitchen utensil used for beating food by hand.