Utensils and Equipment
Learning to become a top journeyman in any field of endeavor requires knowledge and skill in the use of certain tools and other types of equipment associated with the trade. This is especially true of the culinary. In the commercial kitchen, equipment can be divided into two categories: hand or stationary.
Apple-Corer: A small kitchen
gadget consisting of a tubular metal gouge attached to a handle, used for
taking the cores out of apples. The corer can be made od steel or
stainless steel. Apples are cored in this way before being baked in the
oven or sliced into rings that are to be made into fritters. In France an
apple-corer was formerly known as a colonne.
Baguette Pan: A long metal pan
shaped like two half-cylinders joined along one long side. Each
compartment is about 3 inches wide and 15 inches long. This pan is used to
bake French baguettes.Bain-Maries: Is a stainless
steel food storage container which is round and has high walls. They are
available in many sizes from 1 1/4 quarts to 11 quarts. Also a pan for
holding hot water into which other pans, containing food, etc., are put in
for heat, or to keep hot.Bake Pan: A rectangular,
aluminum pan with straight or sloped medium high walls and loop handles.
The bake pan is used baking many different food items, such as certain
meats and vegetables, in the oven.Bake Sheet: A flat, rigid sheet
of metal on which cookies, breads, biscuits, etc. are baked. It usually
has one or more turned-up sides for ease in handling. Shiny, heavy gauge
aluminum baking sheets are good heat conductors and will produce evenly
baked and browned goods. Dark sheets absorb heat and should be used only
for items on which a dark, crisp exterior is desired. Insulated baking
sheets (two sheets of aluminum with an air space sealed between them)
are good for soft cookies or bread crusts, but many baked goods will not
get crisp on them. Cookies and breadstuffs may burn on lightweight baking
sheets. To alleviate this problem, place one lightweight sheet on top of
another for added insulation. For even heat circulation, baking sheets
should be at least 2 inches smaller all around than the interior of the
oven.Baker's Peel: Are smooth
surfaced wood or metal paddles upon which yeast breads can be shaped and
then slid directly into the oven. Their beveled edges slide easily under
finished loaves to retrieve them from the oven. A baking sheet with one or
more rimless sides can be used in place of a peel.Baking Dish: These dishes
belong to the family of shallow casseroles that go directly from the oven
to the table. Choose heavy, heatproof porcelain, glazed earthenware, or
glass. The dish must be flameproof if it is to be placed under a broiler
for a gratin or br{lie topping. Some recipes specify the volume from 2
cups (16 fluid oz 500 ml) to 6 quarts (6 liters) or dimension and shape 8
inch (20 cm) square or 9 by 13 inch (23 by 33 cm) rectangle. Other recipes
call for baking dishes in generic sizes such as small or large. Still
other recipes use small baking dishes designed to yield individual
portions.Barbecue: Cooking equipment
that are generally metal, kettle-shaped basins fitted with a grill and
sometimes a spit or rotisserie. Barbecues can run on charcoal, gas or
electricity. Airvents in the hood as well as different heat settings,
allow you to prepare foods in different ways from slow cooking to flash
griling.Bento Box: A thin metal or
lacquered wooden box divided into compartments. The bento box is used in
Japan for storing separate small dishes that comprise an individual meal
(most often lunch). In Japan, the bento lunch, which is commonly available
at train stations, represents fast food elevated to high culinary art and
design. Each of the country's 5,000 stations sells a unique box lunch that
reflects the cooking of the region. The beautifully designed bento boxes
can take on myriad shapes including masks, tennis rackets, nuts, golf
balls or other objects both traditional and whimsical. More than twelve
million bento-box meals are sold to hungry travelers and commuters in
Japan each day.Blender: They permit rapid
blending and purieing of a wide variety of foods. Select a sturdy model
with an on-off switch and a clear glass container that allows
instantaneous control of the consistency of the ingredients. Make sure the
lid fits snugly.Boning Knife: A short, thin
knife with a pointed blade that is used to remove bone from raw meat with
minimal waste. This knife is used in most of the meat butchering,
including seafood. Thet blade to this knife can also be flexible or stiff.
Popular lengths run from 6 to 8 inches.Bowl: Bowls, in graduated
sizes, are used for a variety of tasks from mixing salad dressing or dough
to marinating meats to holding prepared ingredients. Choose sturdy, deep
bowls made of earthenware, porcelain, plastic, glass, or stainless steel.
Lips and handles facilitate pouring. A heatproof bowl set over a saucepan
of hot water can be used as a double boiler.Braiser: A shallow walled,
large round pot. It has a large surface that comes in contact with the
heat source for quicker heating and has loop handles for easy lifting. The
braising pan is very heavy so it resists warping under high heat. It is
used for braising, stewing and searing meats. Braisers are available in
sizes from 15 to 28 quarts. (More
Information)Bundt Pan: Originally the
trademark name of a tube pan with fluted sides, "Bundt pan" is now the
general name of any of that style of cake pan. To prevent a cake from
sticking to this pan, it's extremely important that all the creases of the
fluted sides are well greased before pouring in a batter.Butcher's Block: A solid block
of wood with a flat top used as a base for chopping meat with a cleaver.
Butcher's blocks used to be set on three wooden feet. In some modern
kitchens, a similar block made of a hardwood working surface set up in a
frame is installed with the other fitted units.Butcher's Knife: This knife has
a slightly curved, pointed, heavy blade. It is used in the sectioning of
raw meat and the cutting of steaks. This knife is the most common used in
the butchering of meat.
Cake Pan: Pans for baking layer
and other kinds of cakes, may be round, square, or rectangular, or even
shaped like a heart or other form. Standard round pans are 8 and 9 inches
(20 and 23 cm) in diameter with 1 1/2 to 2 inch (4 to 5 cm) sides; 10 by 3
inch (25 by 7.5 cm) pans are used for tortes and cheesecakes. Some have
removable bottoms. Other common shapes and sizes: 15 1/2 by 10 by 1 inch
(39 by 25 by 2.5 cm) baking sheet or jelly roll pan; 8 or 9 inches (20 or
23 cm) square with 2-inch (5 cm) sides; 13 by 9 by 2 inch (33 by 23 by 5
cm) baking pan. Choose good quality heavy metal pans. If using black steel
or dark anodized aluminum, which absorbs heat faster, you may have to
reduce oven temperature by 25°F (14°C).Can and Jar Opener: An opener
that are helpful tools designed to remove the lids and tops of cans and
jars. Electric jar openers are also available. Many models have cushioned
grip handles and are dishwasher safe.Casserole: A cooking utensil,
made of metal or other ovenproof material, which is fitted with a lid and
designed for long slow cooking in the oven. Many are decorated enough to
use as serving dishes. The name is also given to the food cooked in a
casserole.Chafing Dish: A small item of
portable kitchen equipment consisting of a pan fitted over a source of
heat, usually a spirit lamp but sometimes a butane gas burner or an
electric element. Made of copper, stainless steel, or silver plate, it is
used to cook dishes at table, such as fondues or flambé dishes. It
can also serve as a hotplate, for keeping cooked dishes warm.Charlotte Mold: Molds that are
traditional French bucket-shaped tinned-steel or stainless steel
containers. They are ideal for molding iced desserts and custards, as well
as for baking loaves such as the Italian holiday bread panettone.Cheesecloth: Also called
muslin, is used in double thickness for straining fine particles from
stocks or cooking liquids. It is also used for wrapping fish for poaching
to ease lowering it into and removing it from the cooking liquid, and for
forming a bouquet garni or spice sachet. A coffee filter can sometimes be
used instead for straining.China Cap: A pointed, extra
stong strainer, shaped like a Chinaman's cap. It has a lond handle and a
hook for hanging on side of pots and is used to starin gravies, soups,
sauces and other liquids and semi-liquids.Chopsticks: Chopsticks were
developed about 5,000 years ago in China. It is likely that people cooked
their food in large pots which held heat for a long time, and hasty eaters
then broke twigs off trees to retrieve the food. By 400 B.C., because of a
large population and dwindling resources, food was chopped into small
pieces so it could be cooked rapidly to conserve fuel. The pieces of food
were small enough that they negated the need for knives at the dinner
table, and thus, chopsticks became staple utensils. It is also thought
that Confucius, a vegetarian, advised people not to use knives at the
table because knives would remind them of the slaughterhouse. Chinese
chopsticks, called kuai-zi (quick little fellows), are usually 9 to 10
inches long and rectangular with a blunt end. By A.D. 500, chopstick use
had spread from China to present day Vietnam, Korea, and Japan. The
chopsticks to the left, while Japanese, are rectangular in the style of
Chinese chopsticks.Cleaver: An extra wide, carbon
or stainless steel, heavy, square blade knife used to chop bones. The
Chinese use this knife, with great success as you would a French
knife.Colander: A bowl shaped
strainer with looped handles, usually made from stainless steel. It is
perforated to allow liquids to run off and is used in washing cooked
spaghetti and other cooked pasta. A colander can also be used whenever the
staining of other foods is needed.Cookie Cutter: A metal or
plastic device used to cut decorative shapes out of dough that has been
rolled flat. Cookie cutters are available singly or in sets. Dipping a
cookie cutter into flour or granulated sugar will prevent it from sticking
to soft doughs. A rolling cookie cutter has a wooden handle at the end of
which is a metal or plastic cylinder marked with raised designs. When the
cutter is rolled across the dough, it cuts a jigsaw puzzle pattern of
differently shaped cookies without any wasted dough.Couscous Pan: An aluminium or
stainless steel untensil consisting of two parts, one fitting on top of
the other. The lower part consists of a curved pot with handles for the
vegetable or meat stock or plain water. The upper receptacle is a type of
basin called the keskès, in which the semolina or other
ingredients are steamed. Its base is pierced with small holes. The
couscous pan has a lid that is also perforated to allow the steam to
escape. Formerly in north Africa, a couscous pan was either a simple
earthenware utensils pierced with holes, or it was made of interlaced
grases. The semolina was placed inside and the receptacle was then placed
on top of a ordinary cooking pot filled with water or stock. (More Information)Crêpe Pan: A shallow flat
bottom frying pan (skillet) for cooking crêpes. Cast iron pans, used
mainly for buckwheat crêpes (or galettes), are also called tiles,
galettieres, or galetoites. There are also electric nonstick
pans for use at table, with a hotplate. (More
Information)Crible: A large meshed sieve
made of metal or nylon used mainly for sieving fruit in the preparation of
jam and marmalade. The crible used in the food industry is a machine that
consists of a succession of sieves with meshes of different sizes used to
sort vegetables, fried fruit and sweets.Crock: Crocks are heavy,
ovenproof, flameproof serving bowls made of porcelain, stoneware, or
earthenware. They are used for serving French onion soup, which is broiled
briefly to melt its cheese topping.Custard Cup: Cups that are made
of porcelain or heatproof glass hold several fluid ounces of custard,
mousse, or pudding, or keep small amounts of ingredients on hand during
cooking.
Dariole: A small steep sided
cylindrical mould, or the preparation cooked in such a mould. Dariole
moulds are used to make small pastries, cheese flans, small cakes, rice
puddings and vegetable pasties.Deep Fat Fryer: Fryers that are
small electric appliances with covers that eliminate splattering and odors
when deep frying meat, poultry, fish, or vegetables. Their built in
temperature controls and timers produce reliable results. Alternatively,
use a deep, heavy pot along with a deep-frying thermometer to gauge
temperature.Diable: A cooking pot
consisting of two porous earthenware pans, one of which fits over the
other as a lid. It is designed for cooking certain vegetables without
adding water, e.g. potatoes, beetroot, chestnuts and onions. Each pan has
a flat base; half way through the cooking, the diable is turned upside
down. The diable from Charentes resembles a small round casserole dish,
with a handle and a tighly fitting lid.Dipping Pin: A small
confectionery utensil consisting of a stainless steel rod with a wooden
handle and a spiral, a ring, or a two or three pronged fork at the end.
The oin (or ring) is used for plunging a sweet in sugar fondant or melted
chocolate to coat it, or for dipping a petit four or a sugar coated fruit
in boiling sugar to glaze it.Double Boiler: Consist of two
containers. the bottom part resembles a stock pot and holds the boiling
water; the upper section is suspended above the boiling water, thus
preventing contact with dirrect heat. it is used to prepare items that
will scorch quickly, such as cream pie filling, pudding, etc. They are
available in sizes ranging from 8 to 40 quarts.Dough Scraper: A Scraper that
is a kitchen tool consisting of a sturdy, rectangular metal blade with a
handle along one side. It is used to lift dough from a work surface and
scrape the work surface clean.Dutch Oven: 5 to 6 quart (5 to
6 liter) pots for slow cooking foods like stews and braises on the stove
top and in the oven. Choose one with a snug lid and a heavy bottom so the
contents will not scorch. Dutch ovens made of enameled cast iron, heavy
enameled steel, or anodized aluminum are the best choices.
Écuelle: A small round
rimless bowl for individual portions of food. Wooden, earthenware, or tim
écuelles are among the most ancient of table utensils. In the
Middle Ages, one bowl was sometimes used by two people. Nowadays,
écuelles are usually made of earthenware or pottery and are
generally only used to serve thick vegetable soups or rustic
dishes.Egg Cup: A small wooden, metal,
or china cup designed as a holder for boiled eggs and placed on a saucer
or plate. Sets of two, four, or six egg cups are often presented together
on a tray. Called oviers in France in the Middle Ages,
coquetiers (or coquetières) in the 16th century were
little tables with a cover and several cavities where the eggs were
placed. These egg stands often incorporated a salt cellar. Today in France
a coquetières is an egg holder used for boiling several eggs at the
same time.Egg Timer: A small gadget
consisting of two transparent bulbs linked by a narrow opening. The upper
bulb contains sand or some other powdery material, which runs into the
lowwer bulb in a given length of time. Many egg timers are designed so
that the time taken for the sand to run through is three minutes, the
average cooking time for a soft boiled egg. Some are graded from three to
five minutes to suit varying tastes.Égrugeoir: A small
wooden mortar (usually of box wood) used for crushing coarse salt and
peppercorns. The word égrugeoir is also used for a small
salt or pepper mill. Salt crushed in a égrugeoir keeps the flavour
of coarse salt and freshly crushed pepper also has a better
flavour.Ewer: A tall vessel formerly
used for serving water at table for washing the hands at the start and
finish of a meal rather than for drinking. It had a base, spout and handle
and a tray or bowl beneath it to catch the water poured over the hands.
Ewers were made of gold or silver until the 18th century; materials used
later included pewter, glazed earthenware and marble.
Faiselle: A type of basket with
perforated sides used for draining cheese. The material from which it is
made varies, depending on the type of cheese and the region where it is
manufactured. Faiselle may be square, cylindrical, or heart shaped and can
be made of wood, earthenware, pottery, wicher, or plastic.
Faisselle is also the French name for a table on which the apple
residue is drained after the brewing of cider.Filet Knife: These kives have
slim blades that separate tender fish from bone easily without making
unnecessary cuts. Whole fish can be filleted without breakage. Filet
knives are also very useful in slicing cooked fish steaks for attractive
plate presentations.Filter: A utensil or a material
that is porous or perforated, enabling the separation of solid matter from
a liquid by retaining the solid material and allowing the liquid to pass
through. In cookery, liquids can be filtered through a clean cloth
strainer or a piece of muslin (cheesecloth), a colander, or a sieve. A
coffee filter holds ground coffee and near boiling water is poured over
it. It can be made of perforated metal, earthenware, porcelian, or cloth
(la chaussette), or a cone of filter paper that is placed in a
special cone shaped holder. Café-filter is coffee made this
way filtered directly into the cup.Finger Bowl: A small individual
metal, glass, or china bowl that is filled with warm water, usually
perfumed with lemon and used for rinsing the fingers at the table. It is
an essential component of the table setting when serving shrimp, prawns,
etc., which need to be shelled with the fingers, or asparagus, or
artichokes, which are eaten with the fingers. The finger bowl is placed to
the left of the dinner plate towards the end of the course and is removed
as soon as the course is finished and the guest has rinsed his or her
fingertips, an operation which should be carried out rapidly and with the
minimum od fuss.Fish Kettle: A long deep
cooking receptacle with two handles,a grid and a lid. The fish kettle may
be made of aluminium, stainless steel, tin plated iron, or tin plated
copper on the inside; it is used to cook whole fish (hake, salmon, pike,
etc.) in a court-bouillon. The removable grid enables the fish to be taken
out without breaking it. The turbot kettle is specially designed for
cooking large flatfish.Fish Slice: A table utensil, in
the form of a silverplated or stainless steel spatula, for serving fish.
It is used to open, turn over, or take hold of boiled or poached fish,
whether whole or in pieces or fillets. It is usually perforated, since
fish cooked in a court-bouillon, even if it has be drained, is often
rather watery. The blade is round, pointed, or has its corners cut off.
The French word truelle may also be applied to the fish
slice.Flambé Trolley: A small
table as castors, fitted with one or two burners (spirit, butane, etc.)
and used in restaurants for flaming dishes at table. The flambé
trolly often has a bottle rack and a cabinet for cutlery.Fondue Pot: Fondue pots, made
of heavy enameled cast iron, lined copper, or ceramic, rest over an open
flame for preparing fondue at the table. They allow the ingredients to
melt slowly rather than to cook.Food Mill: Mills that are hand
cranked tools that purie ingredients by forcing them through a conical
grinding disk, while simultaneously sieving out pieces of shell, fibers,
skins, and seeds. Most models include large, medium, and fine disks for
coarser or smoother puries. A food mill is a good choice for purieing
cream soups, when an even texture is desired.Food Processor: An electrically
powered item of kitchen equipment designed to carry out various operations
in the preparation of food. They can, in fact, do nearly all the time
consuming tasks involved in food preparation. The actual time saved is
significant: a processor requires only 3 seconds for grating, 5 for
slicing, 10 for chopping meat, 20 for making pastry, etc.Food Safe: A type of case with
a wooden frame and wire mesh for storing foodstuffs away from flies and
other insects. The food safe was often equipped with a handle and hung in
the cellar or in a cool place. Nowadays it has been replaced by the
refrigerator, but they are still sometimes used for cheese, which are
spoiled if they are kept at too low a temperature.Fork: An implement usually made
of metal with two, three, or four prongs on the end of a handle, used at
the table either for lifting food to the mouth or for serving food. Forks
are also used in the kitchen for turning food in cooking, etc. It was
first used as a ritual instrument to grip pieces of meat destin for
sacrifices; later it was used in the kitchen.French Knife: The most used
piece of equipment. Near the handle, the blade is often wide and generally
a bolster is present; the blade tapers to a point. It is used for slicing,
chopping, mincing and dicing. The most popular blade lenghts are 8, 10 and
12 inches.Fromagére: A serving
utensil, made of silver plate or stainless steel, containing a small glass
dish and a folding lid, which is used for serving grated cheese at the
table. The term is also used for an electric domestic cheese maker that
makes a variety of soft curd cheeses using rennet and milk at a
thermostatically controled temperature.Fruit Stoner (Pitter): A
special utensil designed to remove the stones (pits) from certain fruits,
particularly cherries and olives, without spoiling the flesh. It is a type
of pincer with a cup shaped depression at the end of one arm in which the
fruit is held and a short rod at the end of the other arm that acts as a
pusher and buries itself in the fruit. When the pincers are squeezed
together, the stone is pushed out.Frying Pan (Skillet): A round
or oval shallow pan with a long handle, used for frying or satéing
food. The French word comes from the Latin patella, meaninga small
dish. Meat, fish, vegetables, eggs and various mixtures (croquettes,
omelettes, pancakes, etc.) may be sautéed or fried. The classic
frying pan, made of steel with a matt black finish, is thick and heavy so
that it does not buckle and food does not burn. To prevent it from
rusting, it must be dried thoroughly after cleaning and lightly oiled
using a cloth pad or absorbent kitchen paper.Funnel: A utensil for filling
bottles or other containers. Generally conical (oval for brandy), with a
long narrow stem, funnels are made of glass, stainless steel, tin plate,
enamelled metal, or plastic. There is sometimes a tap for controlling the
flow. An icing funnel has a wooden stick to control the aperture and is
used to pour certain types of confectionery into moulds. In charcuterie, a
type of funnel called an embossoir, equipped with a wooden rammer,
is used to fill sausage skins, etc.
Garlic Press: These presses
mash fresh garlic cloves. Choose a press-usually cast aluminum-that feels
comfortable in the hand and has a sturdy, durable hinge and a plastic
cleaning tool for unclogging the holes.Grater: A flat or convex
utensil with a rough surface perforated with small holes of different
sizes and shapes, some of them toothed. By rubbing a solid substance
repeatedly over the holes it is reduced to coarse or fine threads (cheese,
carrots, celery, etc.) or to powder or very fine fragments (coconut,
nutmeg, zest of citrus fruit, Parmesan cheese, etc.). A nutmeg grater is
the smallest, while a cheese or vegetable grater may be 8 inches
long.Gratin Dish: Dishes are
traditionally shallow, French-style dishes used for baking vegetables,
particularly those in which a well-browned crust (gratin) is desired, or
for baking fruits. They can generally be run under the broiler for a
grilled or br{lie topping. Choose heavy-duty glazed porcelain, stoneware,
earthenware, or ovenproof glass. Gratin dishes are available in a variety
of shapes and sizes.Griddle: Griddles provide
maximum surface area for cooking steaks, chops, and hamburgers or for
preparing breakfast specialties, from pancakes to French toast to sausage.
Use griddles for roasting chiles or cooking tortillas as well. The best
griddles are heavy, heat-conductive cast aluminum or iron. Square
stove-top models sit on one burner; rectangular ones straddle two burners.
Some ranges have built-in griddles. Griddle inserts are also available for
kettle type outdoor grills.Grill Pan: Pans that are great
alternatives to traditional grills and are perfect for low-fat cooking
with lots of flavor. The high ridges keep meat from simmering in its
juices and provide appealing grill marks on chicken breasts, hamburgers,
fish, and vegetables. The best grill pans are heavy, heat conductive cast
aluminum or iron.
Herb Mill: Herb Mills are
invaluable tools for chopping and mincing fresh herbs. Their sharp, but
safely covered, blades with not bruise or blacken delicate herbs such as
basil, cilantro, or chervil and are tough enough to handle rosemary to
oregano.Hibachi: A small, Japanese
style grill, usually square or rectangular in shape and often made of cast
iron. Most hibachis are inexpensive and are adequately sized to cook two
or three servings.
Ice Cream Maker: Ice cream
makers can be hand cranked or motor driven, and some have removable
canisters filled with a freezing agent that are frozen overnight, filled
with ingredients, and set in place. Full featured electric machines have
built in refrigeration. Freezing time varies from model to model; follow
the manufacturer's instructions. (More
Information)
Jambonnière: A deep
sided cooking utensil with a handle at each end and a lid, having the same
shape as a ham. Used for cooking a whole leg or shoulder of pork, this pan
was formerly made of beaten copper but modern ones of aluminium.Juice Extractor: An electric
appliance used to extract juice from vegetables and fruit by means of
rapid rotation (citrus fruits, which are pressed are an exception). A
sieve retains the pulp, seeds and skin. Some models have a system for
ejecting the waste and can be operate continuously, producing large
quantities of juice; others require requent cleaning of the filter. The
juices obtained are used in drinks, ices, sorbets and jellies.
Kettle: Kettles are large,
heavy, enameled or stainless steel pots with tight fitting lids and fitted
wire racks that hold filled canning jars securely in place while they are
boiled. A "kettle" is also the term for any large, sturdy pot such as a
soup pot, or for a tea kettle with a handle and a spout.Knife: A cutting instrument
with a handle. The blade has a pointed end (tang) that fits into the
handle ans is encircled with a bolster. Between the tang and the blade
there is a projection, the rocker, which prevents the blade from touching
the table surface when the knife is lying flat. When the knife has no
bolster, the blade is held in place by two plates that form the handle.
Before stainless steel came into general use, the blades were made of
carbon steel except for fruit knives and fish knives, which were made fron
silver. However, carbon steel is best for kitchen knives as the blades
stay sharp longer than blades made from stainless steel. Table knives
match the style of the forks and spoons.Knife Sharpener: A tool made of
two steel discs joined side by side and mounted onto a wooden handle. A
knife blade is passed between the discs to give it a new cutting edge.
This is an effective tool but quickly wears out the knife blade, as does
the electric grindstone sharpener, which grinds knives with straight or
serrated blades.Kitchen Scales: An instrument
used for measuring weight, essential for keeping for keeping to the
correct proportions (especially in pastry making) and for weighing
ingredients. In home cooking apart from the traditional balance with two
pans and a series of weights, automatic scales which indicates the weight
by means of a moving needle are widely used. These compact scales, with a
range of 4 to 11 pounds, include a removable washable bowl or tray, so
that they can also be used for weighing liquids.
Ladle: A stainless steel cup,
solid or perforated, attached to a long handle used for to stir, mix and
dip. It is also used to serve sauces, dressing and other liquids when
portion control is desired. Ladles are available in many sizes.Loaf Pan: Pans that are used
for baking yeast breads, quick breads, loaf shaped cakes, and even meat
loaf. Exact pan dimensions vary from manufacturer to manufacturer, but a
large loaf pan holds about 8 cups (64 fluid oz 2 liters); medium about 6
cups (48 fluid oz 1.5 liters); and miniature about 2 cups (16 fluid oz 500
ml). Tinned steel, standard aluminum, and dark, stick resistant aluminum
all conduct heat well. A dark pan absorbs heat faster, so the baking
temperature may have to be decreased by 25°F (14°C).
Mandoline: A vegetable slicer
consisting of two adjustable stainless steel blades, one plain, one
grooved, held in a wooden or metal frame. A folding support enables the
mandoline to be tilted during slicing. It is particularly to slice
cabbage, carrots, turnips and potatoes.Measuring Cups: These devices
are indispensable for the accurate measuring of dry and liquid
ingredients. Available in graduated sizes, metal or plastic dry measuring
cups are flat bottomed with flat edges. For measuring liquids, choose
heavy duty heat resistant glass marked in cups and fluid ounces. Lips and
handles ensure easy pouring.Measuring Spoons: This spoon
set usually come in linked sets with sizes ranging from 1/8 or 1/4
teaspoon to 1 tablespoon. Metal or plastic spoons made with deep bowls and
marked on the handle with the measurement provide both durability and
accuracy.Meat Tenderizer: Also known as
a meat hammer. It is a solid, square block of cast aluminum attached to a
wooden handle. The aluminum block is a cast with two chopping grids, one
coarse, the other fine. It is used to pound and break the muscle fibers of
tough cuts of meat, therefore making the meat more tender.Melon Ball: Also known as a
parisienne scoop. It is a stainless steel blade formed into a round half
ball cup attached to a handle. It is used for cutting various fruits and
vegetables into the shape of small balls.Microwave Oven: An electronic
cooking apparatus whose source of energy consists of high frequency ultra
short waves produced by a magnetron. These microwaves are fed into the
oven compartment, through a wave guide, the distributed within the ovem
cavity by a stirrer, which bounces them of the metal walls and floor so
that the food is bombarded from all angles, ensuring even cooking. (More Information)Mijoteuse: An electronic
cooking utensil containing a heating element on which a casserole rests.
The casserole dish, which may be either movable or fixed, can be made of
pottery, earthenware, metal with a nonstick finish, or fireproof glass.
The element, which has a low power rating, is controled by a thermostat.
It enables food to be cooked very slowly for 4 to 10 hours., without any
risk of burning or sticking and is therefore ideal for ragouts, stews,
cassoulets, sauerkraut, etc. If the casserole dish is removable and
flameproof, meat can be browned in it over a brisk heat before being
simmered; otherwise the meat must first be browned in a separate
pan.Mill: A mechanical or electric
implement used to reduce a solid foodstuff to powder. The hand worked
coffee mill has largely replaced by the electric coffee grinder. A
vegetable mill with a handle and iterchangeable plates is often preferable
to an electric blender or processor, particularly for preparing
purées of starchy vegetables, which can easily be overworked in the
electric appliances.Mincers and Choppers: Hand or
electronicly operated utensils designed for minching or chopping meat,
fish, vegetables or herbs. The traditional chopper (known in France as a
berceau) consists of a wide curved blade with an upright handle at
each end. Held in the hands and with a rocking motion, it is used chiefly
for chopping vegetables. The mechanical mincer is used only for meat and
is fixed to the table.Mortar: A bowl made of wood,
earthenware, marble, or stone in which foods are pounded or grounded to a
paste or powder using a pestle. Mortars have been used in cookery since
ancient times. In the Middle Ages and earlier herbs and spices were
pounded in mortars of hard stone, which were also used to crush garlic,
buckwheat, beans and pulses. Mortars made od olive wood are still used for
emulsifying aïoli (garlic mayonnaise) and pounding aromatic
herbs with oil.Muffin Pan: This pan is used
for baking muffins, popovers, cupcakes, tartlets, and miniature quiches
and pizzas. Miniature pans hold about 1 1/2 tablespoons, standard about
1/2 cup (4 fluid oz 125 ml), and oversized about 3/4 cup (6 fluid oz 180
ml). Small muffins or cupcakes may take a few minutes less to bake,
oversized a few minutes more. Whenever possible, choose nonstick pans. If
they have dark surfaces, which absorb heat more easily, the baking
temperature may have to be decreased by 25°F (14°C) or the baking
time shortened. (More Information)
Nutcrackers: Implements used to
crack walnuts and other hard shelled fruits. They usually take the form of
a chrome plated steel pincer with two notches to accommodate shells of
different sizes. There are also wooden nutcrackers, cylindircal in shape
and made of olive wood with a large screw that cracks the nut when
tighened.
Olive Pitter: Olive pitters are
hinged utensils that securely grasp individual olives and push out their
pits. Alternatively, cut out the pits with a small, sharp knife. Cherries
can also be pitted using this tool.Omelette Pan: These pans have
gently rounded sides and a heavy bottom so that an omelette can be cooked
evenly and rolled out neatly onto a plate. An 8 inch (20 cm) pan is the
perfect size for a two or three egg omelette. Omelette pans can also
substitute as general purpose frying pans. (More
Information)Oyster Knife: These so called
knives have short, sturdy pointed blades designed to be wedged between the
halves of an oyster shell and then twisted to force the shell open. The
edge of the curved blade is then used to cut beneath the oyster to detach
it from the shell.
Paella Pan: These pans are
designed specifically for making the Spainish national rice based dish,
are wide and shallow, with handles for transporting from oven to table.
The most authentic are made of heatproof enameled steel, which is safe for
stove top and oven use. (See Recipe)Paring Knife: Also known as a
vegetable knife. It has a blade that is short and pointed, which is
usually 2 1/2 to 3 /13 inches long. It is used in paring fruits and
vegetables. The point is often used to remove eyes and blemishes in the
fruits and vegetables.Pasta Machine: This machanical
device comes in manual and electric models. The classic stainless steel
manual machine kneads and cuts freshly made pasta dough. Dough is fed
through rollers that adjust from wide to very narrow; a few passes through
each width produces dough that is smooth, satiny, and the desired
thickness. Another pass through an attachment cuts the dough sheet into
strands of predetermined width. Pasta machines are available in a range of
sizes. Some electric pasta machines mix the dough and extrude it into
different flat and tubular shapes.Pastry Bag: Also known as
piping bags. They are cone shaped cloth bags made of duck (water repellent
cloth) or other materials used for decorating cakes with icing, plank
steaks with duchess potatoes, short cakes with whipped toppings, etc. They
are used with "pastry tubes" that fit into the small end of the pastry
bag. Pastry tubes are metal tips with various shaped openings.Pastry Blender: This kitchen
tool is made of several parallel bands of sturdy wire, is used for cutting
butter or shortening into flour when making pastry dough by hand.Pastry Brush: A brush used for
coating food with butter or oil (especially meat for grilling), for
greasing moulds and dishes and also for brushing pastries with beaten egg
or milk before they are cooked.Pastry Cutter (cookie cutter):
A round, semicircular, oval, or triangular utensil, with a straight or
fluted cutting edge, for cutting sheets of pastry into various shapes and
sizes. Pastry cutters are made of tin or stainless steel. An
emporte-pièce à colonne (pastry cutter column) is a
cylindrical tin containing a set of pastry cutters with high edges and
decreasing diameters, fitting into each other.Pastry Wheel: A round,
stainless steel wheel or disc with a cutting edge and mounted handle used
to cut all type of pastry. It is also commonly used on the cutting of
pizza, to form portions that will be served.Pelle: The French name for
various kitchen utensils designed for lifting foods: tart or pie slice,
fish slice, flour scoop and oven shovel.Percolator: A big pot used in
cafés to make large quantities of coffee and to keep it hot. It
consists of two superimposed cylinders, the upper cylinder containg coffee
grounds in a filter. Water is poured into the lower cylinder and heated.
It is forced up a tub by the pressure of the steam into the upper
cylinder, where it filters down through the ground coffee back into the
lower cylider.Pestle: A utensil used for
crushing or pounding food in a mortar. It can be used for such items as
garlic, spices, nuts, parsley, or bay leaves. The rounded head may be
integral with a short stem or may fit onto a separate handle.Pie Dish: These dishes are made
of ovenproof glass, ceramic, or porcelain, they also make an attractive
container for baking and serving pie. They hold heat well for a crisp,
brown crusts. When making deep dish pies, use a dish with 2 inch (5 cm)
sides. (More Information)Pie Pan: Pie pans of metal
preferably aluminum conduct heat best for a crisp, browned crust. Standard
size is 9 inches (23 cm), measured inside the rim, but other sizes are
available. If using black steel or dark anodized aluminum, which absorbs
heat faster, you may have to reduce oven temperature by 25°F
(14°C). (More Information)Poêlon: A small long
handles saucepan, often with a lid. It was formerly made of earthenware
(glazed or not) and was suitable for slow cooking, simmering, or braising
foods. It is still used for the same purposes, but is now made of
stainless steel, black or enamelled cast iron, or enamel plate. It can
also be used for browning mushrooms, making sauces, cooking paupiettes or
peas with pieces of bacon, etc.Press: A untensil used for
producing a liquid or purée from solid ingredients. Citrus fruit
squeezers made from glass, plastic, or wood enable fresh fruit juice to be
squeezed from oranges and lemons, Small presses made from enamelled steel
are used for making jellies, jams and wine; these crush the fruit very
rapidly by the action of a screw against a face plate. A vegetable mill is
used to rub cooked vegetables or fruit through a sieve to reduce them to a
purée.Pressure Cooker: A hermetically
sealed saucepan in which food is cooked under pressure at a higher
temperature and therefore much more quickly than in an ordinary pan. The
pressure cooker is designed for cooking in steam or in water or stock
(with a reduced quantity of liquid), but it may also be used as a
sterilizer or yogurt makers. (More
Information)
Quiche Dish: These quiche
dishes are scalloped porcelain baking dishes that mimic the shape and
fluted edge of the true quiche pan, which is metal. Because the sides are
not removable, anything baked in a quiche dish has to be removed with a
spatula or spoon. (More Information)
Ramekin: A small round straight
sided souflé dish, 3 to 4 inches in diammeter, in overproof china
or glass; it is used to cook individual portions of a variety of hot
entrées: soufflé, eggs, etc. It is equally usefull for
serving aspics, as well as for creams and custards, which may or may not
be unmoulded.Rice Bowl: These bowls are the
tradional Asian vessels in which rice is eaten and served. Given to each
person at the table, each bowl holds a cup of rice and can be held in your
hand as you eat both the rice and the main course.Ricer: Ricers purée
boiled or steamed vegetables. The vegetables are put in the basket of its
lower half and forced through small holes when the upper handle is closed.
They are particularly useful for purieing potatoes or winter squash, which
take on a gummy texture if puried in a food processor. Choose a sturdy
stainless steel model.Roasting Pan: A generaly large,
rectangular, medium to high walled metal pan. Roasting pans can be
purchase and used with or without covers and come in various sizes to fix
any size oven. They are used mostly for the roasting of large cuts of
meat.Rolling Pin: A smooth cylinder,
sometimes fitted with handles, used to roll out pastry (dough). Made from
hardwood (beech or box), china, or glass, some rolling pins can move on
axis connecting the two handles. There are also aluminium rolling pins
with a nonstick surface and hallow plastic models, closed by a screw
handle, which can be filled with hot water to soften a dough which is too
hard or with ice water to firm up dough which is too soft.Rondeau: A cooking utensil used
in restaurants. It is a round shallow pan with straight sides, a lid and
two curved handles (not one long handle as in a sauté pan, though
it is used in a simular way). food can also be reheated or stewed in the
pan. In confectionery, it is used mainly in the preparation of marrons
glacés. It may be made of alumininum, stainless steel, tinned cast
iron, or hammered copper.Rotisserie: An electric powered
rotating spit, designed for spit roasting meat or poultry. It is in the
form of a metal casing with a windowed front closure. An overhead
infra-red element browns meat, which is turned automaticlly on the spit.
The large spit is sometimes replaced by four or six automaticlly rotated
skewers or by a container which avoids having to skewer the meat. Some
modela are supplied with a second heating element in the lower casing,
thus simulating oven roasting.Round cake Pan: These cake pans
are for baking layer and other kinds of cakes, are most often 8 and 9
inches (20 and 23 cm) in diameter with 1 1/2 to 2 inch (4 to 5 cm) sides;
10 by 3 inch (25 by 7.5 cm) pans are used for tortes and cheesecakes. Some
have removable bottoms. Choose good-quality heavy metal pans. If using
black steel or dark anodized aluminum, which absorbs heat faster, you may
have to reduce oven temperature by 25°F (14°C).
Sauce Pan: A pan that is
simular to the sauce pot, but smaller, shallower and much lighter. It has
only a single handle with a hole in the end for easy hanging. It is used
in the same fashion as the sauce pot but for smaller amounts of
sauces.Sauce Pot: A fairly large,
round, slightly deep pot that has loop handles for easy lifting. It is
used for cooking on top of the range when stirring and whipping is
necessary, such as in the case of preparing sauces.Sauté Pan: A round
shallow pan with straight or slightly flared sides and a handle. It can be
made of stainless steel, aluminium, or tin plated copper. It is used to
fry meat, fish and vegetables, often cut up into pieces. The sides are
slightly higher than the sides of a frying pan (skillet) and enable the
ingredients to be stirred easily.Scissors and Shears: Kitchen
utensils having two blades, which can often be dismantled for washing and
whose handles are sometimes provided with notches or procections that can
serve as bottle openers, nutcrackers, can openers, etc. Kitchen scissors,
with solid blades, serve for snipping herbs and trimming meat or fruits
and vegetables.Serrated Kife: These knives
have long, slender blades with scalloped edges perfect for cutting soft
items such as bread, tomatoes, and soft fruit including kiwis. Great also
for thicker skinned, acidic fruits such as lemons, limes, and pineapple.
These knives are also good for slicing bread.Sieve: A utensil used for
sifting or straining. Sieves made of silk, horsehair, or nylon, supported
on a fram, are used to sift flour or icing (confectioner's) sugar. Wire
sieves are used to strain forcemeat, fruit purées, cooked
vegetables, doughs, flavoured butters, etc., to improve their consistency
and texture, or to purrée fruit and vegetables. A wooden pestle is
generally used to press the food through the sieve.Sifter: Sifters, with a crank
or pressure handle and a fine-mesh screen, give a uniform consistency to
flour for even blending. They may also be used for sifting together dry
ingredients or for dusting or garnishing desserts with confectioners'
(icing) sugar. The purpose of the sifting is to make products light and
fluffy.Silverware Tableware made of
silver, silver gilt (vermeil, or silvered metal. Silver plate (made
from a single strip of plated metal) can include not only cutlery, plates
and serving dishes but also such accessories as candleabra, table mats,
hand bell, salt cellars, knife rests, etc. Silver plates and dishes were
used in ancient times.Skewer: These is available in
stainless steel, wood,or bamboo and hold together small pieces of food
during grilling or broiling. Curved metal skewers, specially designed for
grilling, can creat a unique presentation for kabobs. Slender skewers can
also be used for inserting into cakes and baked goods to test doneness.
Before using for cooking, soak wood and bamboo skewers in water for 30
minutes to prevent them from burning.Skimmer: A large flat (or
slightly concaved) perforated spoon with a long handle, used for skimming.
For skimming sauces and stocks, the skimmer is made of stainless steel,
alumimium, enamelled metal, or tin. For jam, it should be made of untinned
copper. A skimmer made of galvanized wire is used for removing deep fried
foods from hot oil and a concaved wire skimmer is used for lifting poached
items from their cooking liquid.Slotted Spatula: This item,
like the slotted spoons, are large metal spatulas that are used for
removing food from cooking liquid or hot fat. The slots allow the liquid
to drain back into the pan.Slotted Spoon: These spoons
with slotted bowls are good for all-purpose stirring or for simultaneously
transferring and straining ingredients. Large spoons with solid bowls are
ideal for mixing or transferring portions of food.Smoker: Smokers are lidded
grills that cook a large piece of food with charcoal, gas, or electric
heat, upon which wood chips are placed to generate smoke. A smoker
includes one or two grill racks and sometimes a pan for water.Soufflé Dish: These
dishes are circular, deep, straight sided dishes of heavy duty glazed
porcelain, earthenware, or ovenproof glass used for baking soufflis or
casseroles or for baking and serving vegetables (usually puddings). They
can also be used as molds in some recipes. Individual souffli dishes hold
one person portions and are sometimes called ramekins.Soup Pot: These pots are deep
and large with a close fitting lids and are ideal for cooking large
quantities of soup. They can also be used to cook stews, pasta, or
vegetables. Choose a good quality, heavy pot that absorbs and transfers
the heat well.Spatula: Or palette knife (the
names are used interchangeably). A broad, flexible, flat or offset blade
knife with a round nose used for mixing, spreading and sometimes scraping.
It comes in lenghts from 3 1/2 to 12 inches and is semi flexible to highly
flexible. It is used mostly for spreading icing on cakes.Spider: A spider is a cast-iron
skillet or frying pan. At one time, this cooking vessel had three long
metal legs (enabling it to be set directly over the coals of a hearth
fire). It was from these legs (since discarded) that the utensil received
its name. Though the legs were discarded with the coming of the range, the
name has remained in many locations, referring to the cast-iron vessel
only.Spit: A pointed iron rod with
which a piece of meat or a whole animal is speared for roasting, either
horizontally or vertically, traditionally over or in front of a fire. Spit
roasting owes its perfect cooking to the regular and constant rotation of
the spit.Spoon: A utensil consisting of
a hollow part (the bowl) and a handle of varying length. The spoon is as
old as the knife and was used both to prepare and eat the meal. The first
spoons were cut in a simple fashion out of wood, sometimes sweet smelling
(juniper, box).Springform Pan: Springform pans
are circular pans with spring clip sides that loosen for easy unmolding of
delicate cakes and cheesecakes. They come in a range of diameters (9
inches (23 cm) is the most common) and are usually 2 to 3 inches (5 to 7.5
cm) deep.Square Cake Pan: These cake
pans are for baking layer and other kinds of cakes, are commonly 8 or 9
inches (20 or 23 cm) square with 2 inch (5 cm) sides or 13 by 9 by 2 inch
(33 by 23 by 5 cm). Choose a good quality heavy metal pans. If using black
steel or dark anodized aluminum, which absorbs heat faster, you may have
to reduce oven temperature by 25°F (14°C).Steamer Pan: Steamer pans or
pots are very deep with rack inserts and lids for easy steaming of a wide
variety of foods, especially vegetables. A steamer basket converts a pan
or pot into a steamer; its hinged, petal like sides enable the basket to
expand or contract to fit saucepans of various sizes. A small center post
is used to lift the basket out of the pan after cooking; small feet
elevate the basket and its contents above the simmering liquid.Steel: A round steel rod,
approximately 1 1/2 feet long with a wooden or plastic handle, used to
maintain an edge on a knife. It does not sharpen the edge but merely
straightens it and breaks off the burrs after sharpening. It is magnetized
to remove burrs.Stir Fry Pan: These are deep
with flared sides, are the best vessels for stir frying. They conduct heat
evenly and efficiently, and their deep sides allow maximum surface area
for cooking as small pieces of food are briskly stirred and tossed, using
a long-handled spatula or long chopsticks. Choose a heavy stainless-steel,
aluminum, or traditional milled steel stir fry pan that conducts heat
evenly and holds it well. The tight fitting lid seals in foods to
steam-cook them until done. Round-bottomed stir fry pans sit atop burners
on circular metal frames. A contemporary flat bottomed design permits the
pan to be used with equal ease on electric or gas stoves.Stock Pot: A large, round, high
walled pot made of either heavy or light metal. It has loop handles for
easy lifting and in some cases, is equipped with a faucet for draining off
contents. It is used for boiling and simmering items, turkeys, bones for
stock, ham and some vegetables. Their sizes range from 2 1/2 gallons to 40
gallons.Strainer: A utensil used to
filter drinks, liquids and saces or to drain raw or cooked foods.
Strainers are of various sizes and shapes accoeding to their use.
Colanders are strainers with a base for standing in the sink.
Tajine: A deep glazed
earthenware dish with a conical lid that fits flush with the rim. It is
used throughout North Africa for preparing and serving a range of dishes
that are cooked slowly in a flavoured basting liquid; these preparations
themselves are also called tajines and are made from vegetables, fish,
chicken, meat with prunes, veal with tomatoes and even fruit.Tart Pan: Tart pans have low,
almost straight sides and, usually, removable bottoms that allow tarts to
be unmolded. Standard sizes are 9 and 10 inches (23 and 25 cm) in
diameter; rectangular tart pans are also available. Fluted sides give the
crust an attractive, firm edge that will not collapse.Tart Rings: Tart rings are
bottomless metal rings-circular, rectangular, or another shapes that are
used on a baking sheet to form tarts.Tartlet Pan: These pans are
miniature baking pans made of sturdy steel in a range of sizes with fluted
sides for molding small pastries and hors d'oeuvres. Pans with removable
bottoms facilitate the release of delicate tartlets. Fluted sides create a
decorative edge. Thet are basicly the same as tart pans only a smaller
version.Terrine: A fairly deep dish
with straight sides, grips or handles and a tighly fitting lid that rests
on a inner lip. Terrines are manufactured in a wide range of sizes; they
can be made of glazed earthenware (with the lid sometimes shaped like an
animal) or of porcelin, ovenproof glass, or even enamelled cast iron. The
food cooked or served in such a container is also known as a
terrine.Thermometer: An instument used
to measure temperature. The graduation is in degrees Celsius (centigrade)
or Fahrenheit on a scale varying according to the use intended.Timer: These utensils are
invaluable mechanical, electric, or computerized devices used to keep
track of cooking times for anything from eggs to breads. Most versions are
made of plastic and are easy to wipe clean.Toaster: Toasters are electrics
specially designed to toast bread, bagels, English muffins, and other
baked goods. Models range from upright, single slot space savers to
toaster ovens that double as fully functional ovens. Some versions have
computerized functions including auto defrost and timed toasting.Tongs: Spring-type metal
consisting of two limbs shaped like a U with a saw-tooth grip on each of
the ends. They are used to pick up food without having to used the
hands.Tourtière: A round mould
of variable diameter, slightly wider at the top, with high fluted or
smooth sides. Made of ovenproof whire porcelin, earthenware, or ovenproof
glass, it is used for cooking and serving tourtes, tarts, or pies,
sometimes with a removable base. The word is also used in France for any
kind of pie dish, tart mould, or flan ring.Tray: A large flat low rimmed
container, sometimes with handles, used for presenting and carrying to
table various foods. It may be made of wood, wicker, glass, or metal. A
plateau de fruits de mer ("seafood platter") ia an assortment of
shellfish served on a tray decorated with crushed ice or seaweed.Tube Pan: These pans are most
commonly referred to as bundt or angel food cake pans, which have a center
tube that conducts heat, allowing cakes with thick batters to cook more
evenly. The added surface of the tube pan also helps light, air leavened
batters, like that for angel food cakes, climb higher in the pan. Some of
these pans have removable bottoms and a stick resistant surface.
Utility Knife: These knives are
great all purpose tools designed to handle tasks from mincing garlic to
slicing mushrooms. Most models have 4 to 6 inch blades and are not
recommended for heavy duty jobs such as chopping through bones.
Vegetable Peeler: Also known as
a potato peeler. It usually has a metal handle, the blade is in the form
of a loop, with sharp edges, formed over a pin or axis attached to the
handle. The blade will shift from side to side, so peeling may be done in
two different directions.
Waffle Iron: This cooking
utensil transforms thin batter into crisp, golden waffles. Electric or
stove top models, with or without a nonstick finish, are available. Follow
the manufacturer's instructions for specific heating guidelines. (More Information)Wire Whips: Also known as
"whisks". There are two kinds that are in popular use in the commercial
kitchen. French whips, which are fairly steady; and piano whips, which are
more delicate and flexible. Each serves its purpose, depending on the
consistency of the item being whipped (whisked). Whips are constructed of
wire loops with ends brought together to form a handle. They are used for
whipping eggs, cream, gravies, sauces, etc.Wok: A large open cast iron pan
with a rounded base and two handles. It is widely used in Chinese cooking,
mainly to prepare stir fried dishes, but also for roasts, sautés,
steamed dishes and even soups. The wok's main advantage is that it allows
food to be tossed and stirred constantly while cooking: in this way it can
be cooked rapidly over a high heat without absorbing too much fat.
Stir-frying is the most common method in China for cooking small pieces of
food.Wooden Spoons: These utensils
are ideal for stirring everything from cake batters and cookie doughs to
sauces, soups, and stews. As wood does not conduct heat, this type of
spoon stays comfortably cool in a hot mixture. Wooden spoons are also
useful for pressing pur&eavute;es through sieves. Choose good quality
spoons with sturdy handles.
Zester: The stainless-steel
cutting edge of this kitchen tool has five tiny cutting holes which, when
the zester is pulled across the surface of a lemon or orange, create
threadlike strips of peel. The zester removes only the coloured outer
portion (ZEST) of the peel, leaving the pale bitter pith behind.