Egg Beater: used to mix things such as eggs or
cream
Flour Sifter: used to sift flour or powdered
sugar
Grater: used to shred foods such as
cheeses or vegetables
Electric Mixer: used to mix food such as batter or
dough
Potato Masher: used to crush soft foods such as
cooked potatoes for mashed potatoes or cooked apples for applesauce.
Meat Thermometer: Used to determine the internal
temperature of meats
Cutting Board: A board made of plastic or wood to
cut food items
Digital Scale: used to measure specific weights
Manual Scale: used to measure specific weights
Coffee Maker: used to brew coffee automatically
Stand Mixer: used to mix food such as batter or
dough
Blender: used to mix or puree food
Food Processor: used for shredding, blending,
chopping or slicing food
Slow Cooker: uses low temperatures to cook food
Toaster: used to toast bread products
Tea Kettle: used to boil water on top of stove
usually for teas or other hot beverages
Liquid Measuring Cup: used to measure large amounts of
liquid ingredients
Dry Measuring Cups: used to measure dry ingredients
Measuring Spoons: to measure small amounts of either
dry or liquid ingredients
Juicer: used for extracting juice from
fruits such as oranges or lemons
Egg Separator: used to separate the egg yolk from
the egg white
Peeler: used to peel the outer skins of
fruits and vegetables such as apples and potatoes
Spatula: utensil with a long handle and a
flat edge designed for lifting or turning foods
Rubber Scraper: for scraping insides of bowls or
jars to remove all of the contents
Apple Corer: used to slice and core apples
Pizza Cutter: kitchen cutting utensil used to
cut pizza
Wire Whisk: utensil with wire coils used to
beat eggs, cream, etc.
Pasta Spoon: used for easily serving pasta such
as spaghetti
Tongs: used for picking items up,
commonly used when grilling
Strainer: Used to separate liquid from
solids or to wash and drain small amounts of food
Pastry Brush/Basting:
Brush: used to
spread oil or glazes on foods
Handheld Can Opener: used to remove the lid of aluminium
cans; may be electric or handheld
Rolling Pin: Cylindrical kitchen utensil
designed for rolling out dough
Serving Spatula: used to serve foods such as bars,
pies and cakes
Slotted Spoon: used for stirring or serving foods
such as vegetables
Scoop: used to portion different amounts
of foods
Ladle: for serving soups and stews
Mixing Bowls: used in the preparation of food
for combining ingredients
Muffin Tin: used for making muffins or
cupcakes
Cake Pan: used for baking cakes in the oven
9 inch by 13 inch Pan: container usually made of metal or
glass used to cook or store food
9 inch by 9 inch Pan: pan used to make foods such as
bars and cakes
Pie Tin: baking pan with slanted sides used
for making pies
Loaf Pan: used for baking breads in an oven
Pizza Pan: used for cooking pizza
Cooling Rack: Wire rack used to cool baked foods
eg: bread or cookies
Baking Sheet: pan used for baking flat products
such as cookies
Bar Pan: pan with shallow sides used to
make baked goods such as brownies and bars
Saucepan: pan with a handle intended for use
on the stovetop and is used for stewing and boiling
Stock Pot: pot used to cook soups, broths or
pastas
Griddle: cooking equipment with a flat
metal portion on which food is cooked
Frying Pan: used for frying, searing or
browning foods
Colander: utensil with holes used to drain
and rinse foods
Skillet: Pan usually used for frying or
cooking a meal
Cast Iron Frying Pan: pan used to fry foods such as
meat.
Dutch Oven: used to cook on a campfire
Microwave: cooks food by passing an
electromagnetic wave
Stove / Range: Large kitchen appliance consisting
of burners and an oven used to cook food
Carving Knife: knife designed to slice meats
Kitchen Shears: used to trim food such as chicken
Paring Knife: knife used for coring or peeling
fruits
Chef’s Knife: used for chopping, slicing,
mincing, etc.
Bread Knife: knife with a long-serrated blade
that easily cuts through bread and other pastries
Casserole Dish: cookware used in the oven to cook
food
Hot Pads: used to protect individual’s hands
or counter surface when transferring hot objects