Pots
Pans
Measuring Utensils
Knifes
Utensils
100
A large, deep, straight-sided pot for preparing stocks and simmering large quantities of liquids.
Stock Pot
100
Very heavy, thick-bottomed fry pan, used for pan frying when steady heat is desired.
Cast Iron Skillet
100
Used to measure either dry or wet ingredients.
Measuring Cup
100
Most common knife
French Knife
100
Broad, flexible tip on long handle.
Rubber Spatula
200
Round, broad, shallow, heavy-duty pot with straight sides.
Brazier
200
Shallow rectangular pan used for baking cakes, rolls, and cookies.
Sheet Pan or Bun Pan
200
Used to measure very small amounts.
Measuring Spoons
200
Small pointed blade, 2 to 4 inches long.
Paring Knife
200
A round, rotating blade on a handle.
Pastry Wheel
300
Round pot of medium depth, similar to stock pot, but shallower.
Sauce Pot
300
Rectangular Pan about 2 inches deep, used for general baking.
Bake Pan
300
Have a mechanical release
Scoop
300
Has a serrated edge
Serrated Slicer
300
Large stainless steel with slots.
Slotted Spoon
400
Large rectangular pan, deeper and heavier than a bake pan for roasting meats and poultry.
Roasting Pan
400
Used for measuring and portioning liquids
Ladle
400
Thin, pointed blade, about 6 inches long.
Boning Knife
400
Spring type or scissor type tools used to pick up and handle foods.
Slotted Spoons
500
Similar to a shallow straight-sided saucepan, but heavier. Used for browning, sauteing, and frying.
Saute Pan
500
Rectangular pans, to hold foods in service counters.
Hotel Pans
500
Used to measure liquids
Liquid Measuring Cups
500
Short tool with a slotted, swiveling blade.
Peeler
500
Loops of stainless steel
Whisk
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