K I T C H E N U T E N S I L S
S P A T U L A C U T T I N G B O A R D C H E F ’ S K N I F E M I X I N G B O W L C O L A N D E R M E A S U R I N G C U P S M E A S U R I N G S P O O N S W H I S K P E E L E R G R A T E R C A N O P E N E R S T R A I N E R R O L L I N G P I N P O T A T O M A S H E R T O N G S L A D L E P A S T R Y B R U S H B A S T I N G S P O O N F R Y I N G P A N / S K I L L E T M I X I N G S P O O N C A K E P A N B A K I N G S H E E T M U F F I N T I N S I L I C O N E S P A T U L A P I Z Z A C U T T E R 1 2 3 4 5 6 7 8 9 1 0 1 1 1 2 1 3 1 4 1 5 1 6 1 7 1 8 1 9 2 0 2 1 2 2 2 3 2 4 2 5
S A L A D S P I N N E R G A R L I C P R E S S C O R K S C R E W K I T C H E N S H E A R S D I G I T A L S C A L E E G G S E P A R A T O R S T R A W B E R R Y H U L L E R A P P L E C O R E R C H E E S E G R A T E R M O R T A R A N D P E S T L E P A S T A S E R V E R S O U P L A D L E I C E C R E A M S C O O P C A S S E R O L E D I S H D O U G H C U T T E R / S C R A P E R O V E N M I T T S C A N N I N G F U N N E L P O T A T O R I C E R K I T C H E N T I M E R B O X G R A T E R M A N D O L I N E S L I C E R S I E V E B R E A D K N I F E C H O P P I N G B L O C K B A M B O O S T E A M E R 2 6 2 7 2 8 2 9 3 0 3 1 3 2 3 3 3 4 3 5 3 6 3 7 3 8 3 9 4 0 4 1 4 2 4 3 4 4 4 5 4 6 4 7 4 8 4 9 5 0
S P A T U L A A FLAT, BROAD-BLADED UTENSIL WITH A HANDLE, USED FOR SPREADING, MIXING, OR LIFTING. 1
C U T T I N G B O A R D A FLAT BOARD ON WHICH FOOD IS CUT OR PREPARED. 2
C H E F ' S K N I F E A LARGE, SHARP KNIFE USED IN THE KITCHEN FOR CUTTING MEAT AND VEGETABLES. 3
M I X I N G B O W L A BOWL IN WHICH INGREDIENTS ARE THOROUGHLY COMBINED BY STIRRING. 4
C O L A N D E R A PERFORATED BOWL USED TO STRAIN LIQUIDS FROM SOLID FOOD. 5
M E A S U R I N G C U P S CONTAINERS OF STANDARD SIZES USED FOR MEASURING INGREDIENTS IN COOKING. 6
M E A S U R I N G S P O O N S SPOONS OF VARIOUS SIZES USED TO MEASURE SMALL QUANTITIES OF INGREDIENTS. 7
W H I S K A KITCHEN UTENSIL CONSISTING OF A HANDLE WITH A LONG, SLENDER LOOPED WIRE, USED FOR WHIPPING OR BEATING. 8
P E E L E R A DEVICE OR TOOL FOR REMOVING THE OUTER SKIN OF FRUITS AND VEGETABLES. 9
G R A T E R A UTENSIL WITH A SURFACE COVERED WITH SHARPEDGED HOLES, USED FOR SHREDDING FOOD. 1 0
C A N O P E N E R A DEVICE FOR OPENING SEALED METAL CANS.SOUP, STEW, OR SAUCE 1 1
S T R A I N E R A DEVICE OR IMPLEMENT FOR STRAINING OR FILTERING. 1 2
R O L L I N G P I N A CYLINDRICAL TOOL USED IN ROLLING OUT DOUGH. 1 3
P O T A T O M A S H E R A KITCHEN TOOL WITH A FLAT SURFACE AND SMALL HOLES, USED FOR MASHING POTATOES. 1 4
T O N G S A UTENSIL WITH TWO ARMS THAT ARE HINGED TOGETHER, USED FOR PICKING UP AND HOLDING THINGS. 1 5
L A D L E A LARGE, LONG-HANDLED SPOON WITH A DEEP BOWL FOR SERVING SOUP, STEW, OR SAUCE. 1 6
P A S T R Y B R U S H A BRUSH USED FOR APPLYING LIQUID (SUCH AS EGG WASH OR GLAZE) TO PASTRIES. 1 7
B A S T I N G S P O O N A LONG-HANDLED SPOON USED FOR POURING JUICES OR MELTED FAT OVER MEAT DURING COOKING. 1 8
F R Y I N G P A N / S K I L L E T A FLAT-BOTTOMED PAN WITH A LONG HANDLE, USED FOR FRYING OR SAUTÉING. 1 9
M I X I N G S P O O N A LONG-HANDLED SPOON USED FOR STIRRING AND COMBINING INGREDIENTS. 2 0
C A K E P A N A METAL OR HEATPROOF GLASS CONTAINER USED FOR BAKING CAKES. 2 1
B A K I N G S H E E T A FLAT METAL TRAY USED FOR BAKING COOKIES, BISCUITS, OR OTHER BAKED GOODS. 2 2
M U F F I N T I N A BAKING PAN WITH INDIVIDUAL CUP-SHAPED MOLDS FOR BAKING MUFFINS OR CUPCAKES. 2 3
S I L I C O N E S P A T U L A A SPATULA MADE OF SILICONE, KNOWN FOR ITS HEAT RESISTANCE AND FLEXIBILITY. 2 4
P I Z Z A C U T T E R A WHEEL-SHAPED UTENSIL USED FOR CUTTING PIZZAS. 2 5
S A L A D S P I N N E R A DEVICE USED TO WASH AND REMOVE EXCESS WATER FROM SALAD GREENS. 2 6
G A R L I C P R E S S A TOOL FOR CRUSHING GARLIC CLOVES TO EXTRACT THEIR FLAVOR. 2 7
C O R K S C R E W A TOOL FOR CRUSHING GARLIC CLOVES TO EXTRACT THEIR FLAVOR. 2 8
K I T C H E N S H E A R S SCISSORS DESIGNED FOR USE IN THE KITCHEN, OFTEN USED FOR CUTTING HERBS OR POULTRY. 2 9
D I G I T A L S C A L E AN ELECTRONIC DEVICE USED FOR ACCURATELY WEIGHING INGREDIENTS IN THE KITCHEN. 3 0
E G G S E P A R A T O R A DEVICE USED TO SEPARATE EGG WHITES FROM EGG YOLKS. 3 1
S T R A W B E R R Y H U L L E R A TOOL USED FOR REMOVING THE STEMS AND LEAVES FROM STRAWBERRIES. 3 2
A P P L E C O R E R A DEVICE FOR REMOVING THE CORE FROM APPLES. 3 3
C H E E S E G R A T E R A UTENSIL WITH SHARP-EDGED HOLES FOR GRATING CHEESE. 3 4
M O R T A R A N D P E S T L E A PAIR OF TOOLS USED FOR GRINDING AND MIXING SUBSTANCES, ESPECIALLY SPICES. 3 5
P A S T A S E R V E R A UTENSIL DESIGNED FOR LIFTING AND SERVING PASTA. 3 6
S O U P L A D L E A LARGE, DEEP-BOWLED LADLE USED FOR SERVING SOUP OR STEW. 3 7
I C E C R E A M S C O O P A UTENSIL WITH A ROUNDED BOWL FOR SCOOPING AND SERVING ICE CREAM. 3 8
C A S S E R O L E D I S H A DEEP BAKING DISH USED FOR COOKING CASSEROLES IN THE OVEN. 3 9
D O U G H C U T T E R A TOOL FOR CUTTING AND PORTIONING DOUGH IN BAKING. 4 0
O V E N M I T T S PROTECTIVE GLOVES DESIGNED TO HANDLE HOT ITEMS IN THE KITCHEN. 4 1
C A N N I N G F U N N E L A FUNNEL DESIGNED FOR FILLING JARS WITH PRESERVES OR SAUCES. 4 2
P O T A T O R I C E R A FUNNEL DESIGNED FOR FILLING JARS WITH PRESERVES OR SAUCES. 4 3
K I T C H E N T I M E R A DEVICE USED TO MEASURE AND INDICATE A SET AMOUNT OF TIME IN COOKING. 4 4
B O X G R A T E R A GRATER WITH DIFFERENT SIDES FOR VARIOUS TYPES OF GRATING. 4 5
S I E V E A UTENSIL WITH A MESH OR PERFORATED BOTTOM, USED FOR STRAINING LIQUIDS OR SIFTING DRY INGREDIENTS. 4 6
S I E V E A UTENSIL WITH A MESH OR PERFORATED BOTTOM, USED FOR STRAINING LIQUIDS OR SIFTING DRY INGREDIENTS. 4 7