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a rigid, small sheet of stainless steel with metal blade, used to scraped material off a work surface or "bench" or to cut or portion soft, semi firm items (like bread dough or cookie dough.
bench scraper
drains liquid from cooked pasta and vegetables
colander
a bag made of canvas, plastic, or nylon; use it to pipe out frostings, creams, and pureed foods,
pastry bag
a spatula made of rubber with a long handle, often called a scraper, used to fold ingredients together and scrape the bowls
rubber spatula
a flexible, round-tipped tool used for icings cakes, spreading fillings and glazes, leveling dry ingredients measuring, and even turning pancakes and other foods.
straight spatula
a flexible piece of rubber or plastic. Used to combine ingredients in a bowl and then scrape them out again, to cut and separate dough, and to scrape extra dough and flour from wooden work tables.
bowl scraper
a machine that comes with several detachable parts. Cooks use it to puree foods to different consistencies.
food mill
used to brush egg wash, melted butter, glazes, and other liquids on items such as baked goods, raw pasta or glazes on meats.
pastry brush
a short, stubby spatula that cooks use to spread sandwich fillings and condimnents.
sandwich spreader
are different sizes and heaviness and are used to mix, beat, and stir foods
Wire whip (whisk)
a light, fine mesh gauze for straining liquids such as stocks or custards, for bundling herbs, or for thickening yogurt.
cheesecloth
used to pour liquid from a larger to a smaller container
funnel
a specially shaped spatula made for lifting out and serving a specific desert
pie server
a large round, flat head with holes. Use it to remove foam from stock or soup and to remove solid ingredients from liquid. can be made of a mesh.
skimmer
shreds small pieces of the outer peel of citrus fruits such as oranges, lemons, and limes
zester
a pierced, metal, cone shaped strainer: use it to strain soups, stocks and other liquids to remove all solid ingredients.
China cap
turns foods on a griddle or broiler. It has a wide, chisel-edged blade and a short handle.
offset spatula
used to create rice-like pieces of cooked food by pressing the food through a pierced hopper (small basket-shaped container that holds the material) by means of a plate on the end of a lever
ricer
a mesh screen to sift flour and other dry baking ingredients and to remove any large impurities.
sieve
scissor-like utensil that food handlers use to pick up and handle all kinds of solid food.
tongs
a China cap made of metal mesh which strains out very small solid ingredients.
chinois
another name for a melon baller which cuts ball shapes out of soft fruits and vegetables.
Parisienne
a cylinder that cooks use to roll over pastry to flatten or shape it.
Rolling pin
may be perforated, or slotted. They are usually made of stainless steel and hold about 3 ounces
spoons
made of mesh like material or metal with holes in it. come in different sizes and are often shaped like a bowl. used to strain pasta, vegetables, and other larger foods cooked in liquid.
strainer