Tools 1
solid, slotted and perforated – large stainless of these holding about 3 ounces used for mixing, stirring, and serving. Slotted and perforated are large, long-handled spoons with holes in the bowl used to remove larger solid particles from liquids.
Spoon/s
a broad flexible, that is rectangular in shape with a curve on one side. It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter or whipped cream.
Rubber Spatula or scraper
a kitchen appliance where you store food at a cool temperature.
Refrigerator
used to measure an amount of an ingredient, either liquid or dry, when cooking. These may be made of plastic, metal, and other materials.
Measuring spoon/s
Cooking tool that is used to make soup, sauces or boil vegetables
Saucepan
a small implement used to brush the surface of unbaked pastries or cookies with egg white, egg yolk or glaze.
Pastry Brush
a device with loops of stainless steel wire fastened to a handle. It is used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups.
Wire whip or whisk
A hand-held mixer which usually comes with various attachments including a whisk attachment for whisking cream, batters and egg whites, and sugar.
Electric Mixer
a kitchen utensil used for measuring liquid or bulk solid cooking ingredients such as flour and sugar
Measuring cup/s
these containers have smooth, rounded interior surfaces with no creases to retain some mixture and is used for mixing ingredients.
Mixing bowl
a screen – type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour.
Sieve
a broad – bladed implement bent to keep the hand off hot surfaces. It is used for turning and lifting eggs, pan cakes, and meats on griddles, grills, sheet pans, and the likes and also used to scrape and clean griddles.
a chamber or compartment used for cooking, baking, heating, or drying.
Oven
a heavy-based frying usually of cast iron or copper, with rounded sloping sides used, and never washed after used but cleaned with absorbent paper.
Omelet Pan
a perforated bowl of varying sizes made of stainless steel, aluminum or plastic, used to drain, wash or cook ingredients from liquid.
Colander
a small hand tool used generally in decorative works such as making garnishes.
Channel Knife
used to drain liquid from pasta, or vegetables
Colander
A miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains separate device for poaching.
Egg Poacher