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Culinary Tools & Equipment
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Definitions
Do NOT use the utensil name in the definition…rarely you
will have to.
If ever asked to define a word in this class, do not just use
the name to describe it!Ex) Name: Egg separator Definition: Separates eggs
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Peeler
Removes skin off fruit and veggies
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Serrated Knife
• Has teeth • Cuts bread,
tomatoes, or food with tough skin
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Rubber Spatula/Scraper
Removes food out of bowls
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Tongs
Picks up hot food
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Colored Cutting Boards
• Separate foods to cut• Prevent cross
contamination
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Paring Knife
Mainly to peel fruits & veggies
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Kitchen Shears
Hand operated cutting instrument
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Rolling Pin
Flattens, shapes, smooths dough or pastry
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Spatula
Handle, flip, or serve food
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Pastry Brush
Spread oil, butter, or glaze on food
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Egg Separator
Removes egg white from yolk
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Slotted Spoon
Drain liquid from food
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Pastry Blender
Mixes a hard (solid) fat into flour
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Leveler
• Helps measure dry ingredients• Frosting
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Measuring Spoons
Accurately measures small amounts
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Cheese Grater
Shreds cheese
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Liquid Measuring Cup
Measures volume of liquid
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Custard Cups
• Baking• Collecting ingredients for lab
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Colander
Strains liquid from food
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Chef’s Knife
Copping, slicing, dicing, mincing
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Strainer
Separates solid matter from liquids
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Sifter
• Incorporates air• Breaks up large particles
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Cookie/Baking Sheet
Baking metal tray
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Ladle
Serves soup, sauce, & liquids
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Whisk
• Blends ingredients• Incorporates air
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Can Opener
Removes metal tops
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Frying Pan
Cooks food in hot fat/oil
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Oven Mitts
Heat resistant to touch hot food & trays/pans
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Pot
Boiling, cooking, steaming
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Kitchen Olympics!