List of food preparation utensils
A kitchen utensil is a hand-held, typically small tool that is designed for food-related functions. Food preparation utensils are a specific type of kitchen utensil, designed for use in the preparation of food. Some utensils are both food preparation utensils and eating utensils; for instance some implements of cutlery – especially knives – can be used for both food preparation in a kitchen and as eating utensils when dining.
In the Western world, utensil invention accelerated in the 19th and 20th centuries. It was fuelled in part by the emergence of technologies such as the kitchen stove and refrigerator, but also by a desire to save time in the kitchen, in response to the demands of modern lifestyles.
|Name||Alternative names||Purpose in food preparation||Design||Image|
|Apple corer||To remove the core and pips from apples and similar fruits|
|Apple Cutter||To cut apple and similar fruits easily while simultaneously removing the core and pips.||Cf. peeler|
|Bain-marie||Water bath, Double boiler||To heat food gently and gradually, or to keep it warm over a period of time.||Consists of two cylindrical containers with handles, with one container being able to sit on top or partially fit inside the other. The larger container is placed at the bottom, and filled with hot or boiling water, usually on top of a source of heat such as a gas stove. The smaller one is filled with the food to be heated.|
|Banneton||Brotform, Proofing basket||To assist with proofing sourdough breads||A wicker or silicone basket, which provides shape for the dough during proofing, and draws moisture from the mixture.|
|Baster||—||Used during cooking to cover meat in its own juices or with a sauce.||An implement resembling a simple pipette, consisting of a tube to hold the liquid, and a rubber top which makes use of a partial vacuum to control the liquid's intake and release. The process of drizzling the liquid over meat is called basting – when a pastry brush is used in place of a baster, it is known as a basting brush.|
|Biscuit cutter||Biscuit mould, Cookie cutter, Cookie mould||Shaping biscuit dough||Generally made of metal or plastic, with fairly sharp edges to cut through dough. Some biscuit cutters simply cut through dough that has been rolled flat, others also imprint or mould the dough's surface.|
|Biscuit press||Cookie press||A device for making pressed cookies such as spritzgebäck.||It consists of a cylinder with a plunger on one end which is used to extrude cookie dough through a small hole at the other end. Typically the cookie press has interchangeable perforated plates with holes in different shapes, such as a star shape or a narrow slit to extrude the dough in ribbons.|
|Blow torch||Blowtorch, blowlamp||Commonly used to create a hard layer of caramelized sugar in a crème brûlée.|
|Boil over preventer||Milk watcher, Milk guard, Pot minder||Preventing liquids from boiling over outside of the pot||A disc with a raised rim, designed to ensure an even distribution of temperature throughout the pot. This preventing bubbles from forming in liquids such as milk, or water which contains starch (for instance if used to cook pasta). Can be made of metal, glass or ceramic materials.|
|Bottle opener||Twists the metal cap off of a bottle|
|Bowl||—||To hold food, including food that is ready to be served||A curved, open topped container, capable of holding liquid. Materials used to make bowls vary considerably, and include wood, glass and ceramic materials.|
|Bread knife||—||To cut soft bread||A serrated blade made of metal, and long enough to slice across a large loaf of bread. Using a sawing motion, instead of pushing force as with most knives, it is possible to slice the loaf without squashing it.|
|Browning tray||Browning plate, Browning bowl||Used in a microwave oven to help turn food brown||Generally made of glass or porcelain to absorb heat, which helps colour the layer of food in contact with its surface.||—|
|Butcher block||Butcher's block||Used for chopping food.||Butcher blocks are generally robust wooden surfaces. Some domestic blocks double up as table tops.|
|Butter curler||Used to produce decorative butter shapes.|
|Cake and pie server||Cake shovel, pie cutter||To cut slices in pies or cakes, and then transfer to a plate or container||This utensil typically features a thin edge to assist with slicing, and a large face, to hold the slice whilst transferring to a plate, bowl or other container.|
|Casserole dish||Casserole pan, casserole.[a]||A large, deep dish used both in the oven and as a serving vessel.|
|Cauldron||—||For cooking and/or boiling over an open fire.|
|Cheese knife||Used to cut cheese.|
|Cheesecloth||To assist in the formation of cheese||A gauzed cotton cloth, used to remove whey from cheese curds, and to help hold the curds together as the cheese is formed.|
|Chef's knife||Originally used to slice large cuts of beef, it is now the general utility knife for most Western cooks.|
|Cherry pitter||Olive stoner||Used for the removal of pits (stones) from cherries or olives.|
|Chinoise||Chinois||Straining substances such as custards, soups and sauces, or to dust food with powder||A conical sieve|
|Colander||Used for draining substances cooked in water||A bowl-shaped container with holes, typically made from plastic or metal. It differs from a sieve due to its larger holes, allowing larger pieces of food, such as pasta, to be drained quickly.|
|Corkscrew||Pierces and removes a cork from a bottle.|
|Crab cracker||Lobster cracker||Used to crack the shell of a crab or lobster||A clamping device, similar in design to a nutcracker but larger, with ridges on the inside to grip the shell.||—|
|Chopping board||Cutting board||A portable board on which food can be cut.||Usually smaller and lighter than butcher's blocks, generally made from wood or plastic.|
|Dough scraper||Bench scraper, Scraper||To shape or cut dough, and remove dough from a worksurface||Most dough scrapers consist of handle wide enough to be held in one or two hands, and an equally wide, flat, steel face.|
|Egg piercer||Pierces the air pocket of an eggshell with a small needle to keep the shell from cracking during hard-boiling. If both ends of the shell are pierced, the egg can be blown out while preserving the shell (for crafts).|
|Egg poacher||Holds a raw egg, and is placed inside a pot of boiling water to poach an egg.|
|Egg separator||A slotted spoon-like utensil used to separate the yolk of an egg from the egg white.|
|Egg slicer||—||Slicing peeled, hard-boiled eggs quickly and evenly.||Consists of a slotted dish for holding the egg and a hinged plate of wires or blades that can be closed to slice.|
|Egg timer||Used to correctly time the process of boiling eggs.||Historical designs range considerably, from hourglasses, to mechanical or electronic timers, to electronic devices which sense the water temperature and calculate the boiling rate.|
|Fillet knife||A long, narrow knife with a finely serrated blade, used to slice fine filet cuts of fish or other meat.|
|Fish Scaler||Urokotori||Used to remove the scales from the skin of fish before cooking|
|Fish slice||Spatula, turner||Used for lifting or turning food during cooking|
|Flour sifter||Blends flour with other ingredients and aerates it in the process.|
|Food mill||Used to mash or sieve soft foods.||Typically consists of a bowl, a plate with holes like a colander, and a crank with a bent metal blade which crushes the food and forces it through the holes.|
|Frying pan||Skillet, pan||Flat-bottomed pan used for frying, searing, and browning foods.|
|Funnel||Used to channel liquid or fine-grained substances into containers with a small opening.||A pipe with a wide, conical mouth and a narrow stem.|
|Garlic press||Presses garlic cloves to create a puree, functioning like a specialized ricer.|
|Grapefruit knife||Finely serrated knife for separating segments of grapefruit or other citrus fruit.|
|Grater||Cheese grater, Shredder|
|Gravy strainer||Gravy separator||A small pouring jug that separates roast meat drippings from melted fat, for making gravy.|
|Herb chopper||Chops or minces raw herbs.||—|
|Ladle||A ladle is a type of serving spoon used for soup, stew, or other foods.|
|Lame||Used to slash the tops of bread loaves in artisan baking.|
|Lemon reamer||A juicer with a fluted peak at the end of a short handle, where a half a lemon is pressed to release the juice.|
|Lemon squeezer||A juicer, similar in function to a lemon reamer, with an attached bowl.||Operated by pressing the fruit against a fluted peak to release the juice into the bowl.|
|Lobster pick||Lobster fork||A long-handled, narrow pick, used to pull meat out of narrow legs and other parts of a lobster or crab.|
|Mated colander pot|
|Measuring jug||Measuring cup, Measuring jar||Traditionally comes in an 8 fluid ounce size, it is used to measure either dry or liquid ingredients.|
|Measuring spoon||Typically sold in a set that measures dry or wet ingredients in amounts from 1/4 teaspoon (1.25 ml) up to 1 tablespoon (15 ml).|
|Meat grinder||Mincer||Operated with a hand-crank, this presses meat through a chopping or pureeing attachment.|
|Melon baller||Small scoop used to make smooth balls of melon or other fruit, or potatoes.|
|Mezzaluna||To finely and consistently chop/mince foods, especially herbs.|
|Mortar and pestle||Molcajete||To crush food, releasing flavours and aromas||Generally made from either porcelain or wood, the mortar is shaped as a bowl. The pestle, generally shaped like a small club, is used to forcefully squeeze ingredients such as herbs against the mortar.|
|Muffin tin||Cupcake tin||To hold individual muffins for even baking.|
|Nutcracker||To crack open the hard outer shell of various nuts.|
|Nutmeg grater||A small, specialized grating blade for nutmeg.|
|Oven glove||Oven mitt||To protect hands from burning when handling hot pots or trays.|
|Pastry bag||To evenly dispense soft substances (doughs, icings, fillings, etc.).|
|Pastry blender||Cuts into pastry ingredients, such as flour and butter, for blending and mixing while they are in a bowl. It is made of wires curved into a crescent shape and held by a rigid handle.|
|Pastry brush||Basting brush||To spread oil, juices, sauce or glaze on food.||Some brushes have wooden handles and natural or plastic bristles, whilst others have metal or plastic handles and silicone bristles.|
|Pastry wheel||Cuts straight or crimped lines through dough for pastry or pasta.|
|Pepper mill||Burr mill, burr grinder, pepper grinder|
|Pie bird||Pie vent, pie funnel|
|Pizza cutter||Pizza slicer|
|Poultry shears||Used for dejointing and cutting uncooked poultry; reinforced with a spring, they have one serrated blade and pointed tips.|
|Ricer||Presses very smooth vegetable mashes or purees, operates similar to a meat grinder/mincer.|
|Rolling pin||A long, rounded wooden or marble tool rolled across dough to flatten it.|
|Scales||Kitchen scales, Weighing scales|
|Scoop||Ice cream scoop|
|Spider||sieves, spoon sieves, spoon skimmers, or basket skimmers||For removing hot food from a liquid or skimming foam off when making broths||A wide shallow wire-mesh basket with a long handle|
|Sugar thermometer||Candy thermometer||Measuring the temperature, or stage, of sugar|
|Tamis||Drum sieve||Used as a strainer, grater, or food mill.||A tamis has a cylindrical edge, made of metal or wood, that supports a disc of fine metal, nylon, or horsehair mesh. Ingredients are pushed through the mesh.|
|Tava||Saj||For preparing rotis, chapatis and other similar varieties of bread. Certain foods are also fried on a tava.||Flat or convex disc-shaped griddle used in South, Central, and West Asia for cooking a variety of flatbreads and as a griddle for meat.|
|Tin opener||Can opener||To open tins or cans||Designs vary considerably; the earliest tin openers were knives, adapted to open a tin as easily as possible.|
|Tomato knife||Used to slice through tomatoes.||A small serrated knife.|
|Tongs||For gripping and lifting. Usually used to move items on hot surfaces, such as barbecues, or to select small or grouped items, such as sugar cubes or salad portions.||Two long arms with a pivot near the handle.|
|Trussing needle||For pinning, or sewing up, poultry and other meat.|
|Whisk||Balloon whisk, gravy whisk, flat whisk, flat coil whisk, bell whisk, and other types.||To blend ingredients smooth, or to incorporate air into a mixture, in a process known as whisking or whipping||Most whisks consist of a long, narrow handle with a series of wire loops joined at the end. Whisks are also made from bamboo.|
|Wonder Pot||For baking on a stovetop rather than in an oven.||Three parts: an aluminium pot shaped like a Bundt pan, a hooded cover perforated with venting holes, and a thick, round, slightly domed metal disc with a center hole that is placed between the pot and the flame.|
|Wooden spoon||For mixing and stirring during cooking and baking.|
|Zester||For obtaining zest from lemons and other citrus fruit.||A handle and a curved metal end, the top of which is perforated with a row of round holes with sharpened rims||.|
See also 
- Home appliance
- Kitchen utensil
- List of eating utensils
- List of food preparation techniques
- List of serving utensils
- List of Japanese cooking utensils
- The term casserole is also sometimes applied to the food contained in the dish.
- "Kitchen technology". Cornell University Library. Retrieved 22 August 2012.
- Conran, Caroline; Conran, Terence; and Hopkinson, Simon (1997). The Conran Cookbook. Conran Octopus Ltd. p. 229. ISBN 1840911824.
- "What is an Egg Piercer?". wiseGEEK.com. Retrieved 1 December 2012.
- "Egg slicer," in Charles G. Sinclair, ed., The International Dictionary of Food and Cooking, p. 184. Peter Collin Pub., 1998. Google Book Search. Retrieved 18 August 2012.
- Conran, Caroline; Conran, Terence; and Hopkinson, Simon (1997). The Conran Cookbook. Conran Octopus Ltd. p. 237. ISBN 1840911824.
- Cunningham, Marion (2008). The Fannie Farmer Cookbook. Alfred A. Knopf. p. 27. ISBN 0679450815.
- Conran, Caroline; Conran, Terence; and Hopkinson, Simon (1997). The Conran Cookbook. Conran Octopus Ltd. p. 231. ISBN 1840911824.
- Conran, Caroline; Conran, Terence; and Hopkinson, Simon (1997). The Conran Cookbook. Conran Octopus Ltd. p. 233. ISBN 1840911824.
- Roots, Levi (14 November 2009). "Best kitchen gadget: pestle and mortar". The Independent. Retrieved 5 October 2012.
- Cunningham, Marion (2008). The Fannie Farmer Cookbook. Alfred A. Knopf. p. 30. ISBN 0679450815.