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serrated or saw-tooth blade. Used to slice breads and other soft foods.
bread knife
available in many sizes and may be slotted or solid; will not scratch pan surfaces. used to mix and stir ingredients.
wooden spoons
usually made of metal or plastic; basic set contains 1 tablespoon, 1 teaspoon, ½ teaspoon, and ¼ teaspoon. Used to measure small ingredients, usually less than ¼ cup
measuring spoons
Also known as an oven-safe thermometer, it is designed to be placed in food while cooking. A probe thermometer with a large dial used to accurately measure the internal temperature of a large piece of meat, poultry, etc. as it cooks.
meat thermometer
Cloth pads in various sizes and shapes. Used to protect hands while handling hot bakeware and cookware
oven mitt/ pot holder
long steel rod. used to straighten knife edges between sharpening.
straightening steel
usually made of balloon-shaped wire loops that are held together by a handle. used to stir, beat, and whip foods; incorporates air into foods; helps to prevent/remove lumps.
wire whisk
may be a spring or balance scale. Used to weigh dry ingredients, usually larger amounts.
scale
scissors. Used to snip, trim, or cut fresh herbs, dried fruit, vegetables, meat, and pastry
kitchen shears
bowl made of wire mesh available in a variety of sizes. Used to remove solid pieces from liquid foods.
strainer
a swivel blade. Used to pare/peel fruits and vegetables; making decorative carrot, chocolate, or cheese curls for garnishing.
vegetable peeler
electric mixer that leaves hands free; suited for heavy-duty work; often has attachments. Used to blend, beat, whip ingredients, and to knead dough
stand mixer
may have a dial or digital display. Used to take the internal temperature of foods to ensure the safety and sanitation of foods
thermometer
two-or four-sided metal cutting tool with openings of different sizes.
grater/shredder
available in variety of sizes; uses less energy and creates less heat than a full-size oven. Used to bake and broil small amounts of foods in addition to toasting.
toaster oven
smallest kitchen knife. Used to remove a thin peel from fruits and vegetables
pairing knife
Used to gently mix together ingredients, scrape down the sides of mixing bowls, and remove solid ingredients from measuring cups.
rubber spatula
perforated bowl made of metal or plastic available in a variety of sizes.
colander
usually made from metal, plastic, or wood in various sizes. Used to remove solid food from and draining away liquids.
slotted spoon
a major kitchen appliance available in free-standing, drop-in, or built-in models; number and types of cooking surfaces vary; oven types vary; may be electric or gas.
range/oven
large, triangular blade. Used to slice, chop, and dice fruits and vegetables.
chef's/french knife
a hand-held electric appliance; lighter and less expensive than a stand mixer, but less versatile. Used to blend, beat, and whip ingredients.
hand mixer
A probe thermometer with a dial or digital display is thermometer inserted into food at the end of cooking time. Gives an accurate internal temperature reading within a matter of seconds. Calibrate daily and/or after dropping
instant read/bimetallic
Used to level dry or solid ingredients and apply fillings and frostings
straight-edge spatula
usually made of metal or heatproof glass; one long handle and a lid; range in size from ½ - 4 quarts. Used to cook foods in liquid on a range
saucepan