This document lists and defines various common kitchen tools used in food preparation. It provides technical terms for parts of fruits like core and pips. Then it defines over 50 different tools including their uses, such as an apple corer is used to remove the core and pips from apples, a baster is used to cover meat in juices or sauce during cooking, a whisk is used to blend or incorporate air into mixtures, and a zester is used to obtain zest from citrus fruits. References for the information are provided at the end.

2. Classify the types of appropriate
cleaning tools and equipment
based on their uses
Identify the tools needed in the preparation of appetizer
Participate in class discussion
Learning Outcomes:

3. Classify the types of appropriate
cleaning tools and equipment
based on their uses
Identify types of tools, equipment, and paraphernalia
Participate in class discussion
Learning Outcomes:
KITCHEN TOOLS

4. TECHNICAL TERMS
CORE – the central part of a
fleshy fruit, containing the
seeds
PIPS – a small seed,
especially of a fleshy fruit
as an apple or orange

5. APPLE CORER
It is used to remove the
core and pips from the
apples and similar
fruits

6. APPLE CUTTER
It is used to cut apple
and similar fruits easily
while simultaneously
removing the core and
pips

7. BASTER
It is used during
cooking to cover meat
in its own juices or with
a sauce

8. BISCUIT
CUTTER
It is made of metal or
plastic, with fairly
sharp edges to cut
through dough.

9. BISCUIT
PRESSER
It consist of a cylinder
with a plunger on one
end which is used to
extrude cookie dough
trough a small hole at
the other end

10. BLOW TORCH
It is used to create a
hard layer of
caramelized sugar in a
crème brulee

11. BOIL OVER
PREVENTER
It is a disc with a raised
rim, designed to ensure
an even distribution of
temperature throughout
the pot. This prevents
bubbles from forming in
liquids.

12. BOTTLE
OPENER
It is a device that
enables the removal of
metal bottle caps from
bottles.

13. BOWL
It is a round, open
topped container,
capable of holding
liquid

14. BREAD
KNIFE
It is 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.

15. BUTTER
CURLER
It is used to produce
decorative butter
shapes

16. CAKE AND
PIE SERVER
It is used to cut slices
in pies or cakes, and
then transfer to a plate
or container

17. CHEESE
KNIFE
It is used to cut cheese

18. CHEF’S
KNIFE
It is used to slice large
cuts of meat without
exerting too much force

19. COLANDER
It is used for draining
substances cooked in
water. It is a bowl-
shaped container with
holes, typically made
from plastic or metal

20. CRAB
CRACKER
It is used to crack the
shell of a crab or
lobster.

21. CUTTING
BOARD
A durable board often made
with wood, plastic or glass on
which the material to be cut is
placed.

22. DOUGH
SCRAPER
It is used to shape or
cut dough, and remove
dough from a work
surface

23. EGG
PIERCER
It pierces the air pocket
of an eggshell with a
small needle to keep
the shell from cracking
during hard-boiling

24. EGG
POACHER
It holds a raw egg, and
is placed inside a pot of
boiling water to poach
an egg

25. EGG
SEPARATOR
It is a slotted spoon-like
utensil used to
separate the yolk of an
egg from the egg white

26. EGG
SLICER
It consists of a slotted
dish for holding the egg
and a hinged plate of
wires or blades that
can be closed to slice

27. FILLET
KNIFE
It is a long, narrow
knife with a finely
serrated blade, used to
slice fine fillet cuts of
fish or other meat.

28. FISH
SCALE
It is used to remove the
scales from the skin of
fish before cooking

29. FUNNEL
It is a pipe with a wide,
conical mouth and a
narrow stem. It is used
to channel liquid or
fine-grained substances
into containers with a
small opening.

30. GARLIC
PRESS
It is a kitchen tool
which is specifically
designed for the
purpose of pulping
garlic for cooking

31. GRAPEFRUIT
KNIFE
It is a finely serrated
knife used for
separating segments of
grapefruit or other
citrus fruits

32. CHEESE
GRATER
It refers to a device
that has a surface
covered with holes
edged by slightly raised
cutting edges used for
grating cheese and
other foods.

33. HERB
CHOPPER
It chops or minces raw
herbs.

34. LADLE
A type of serving spoon that is
widely used for soup, stew or
other liquid foods.

35. LEMON
REAMER
It is a juicer with a
fluted peak at the end
of a short handle,
where a half a lemon is
pressed to release the
juice

36. LEMON
SQUEEZER
It is 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

37. LOBSTER
PICK
It is a long-handled,
narrow pick, used to
pull meat out of narrow
legs and other parts of
a lobster or crab

38. MEASURING
CUP
A kitchen utensil used
primarily to measure
the volume of liquid or
powder-form cooking
ingredients.

39. MEASURING
SPOON
These are used to
measure dry or wet
ingredients in amounts
from ¼ teaspoon up to
1 tablespoon (1.25ml to
15

40. MELON
BALLER
It is used to make
smooth balls of melon
or other fruit, or
potatoes

41. MORTAR &
PESTLE
Used to forcefully
squeeze ingredients,
such as herbs

42. NUTCRACKER
It is used to crack or
open the hard outer
shell of various nuts

43. NUTMEG
GRATER
It is a device used to
grate a nutmeg seed

44. PASTRY
BLENDER
It is used to cut pastry
ingredients such as
flour and butter for
blending and mixing
while they are in a bowl

45. PASTRY
BRUSH
It is used to spread oil,
juices, sauce or glaze
on food

46. PASTRY
WHEEL
It is a tool which is
used to cut, shape or
mold pastry.

47. POTATO
MASHER
It is used to crush soft
foods such as cooked
potatoes for mashed
potatoes or cooked
apples for applesauce

48. POULTRY
SHEAR
It is used for dejointing
and cutting uncooked
poultry

49. ROLLING
PIN
It is a long, rounded
wooden or marble tool
rolled across the dough
to flatten it

50. SLOTTED
SPOON
SKIMMER
It is a wide shallow
wire mesh basket with
a long handle used for
removing hot food from
liquid or skimming foam
off when making broths

51. SPATULA
It is a hand-held tool
that is used for lifting,
flipping, or spreading. It
can also be used to
scrape down the sides
of pots or pans

52. TIN
OPENER
It is used to open tins
or cans

53. TOMATO
KNIFE
It is a small serrated
knife used to slice
through tomatoes

54. TONGS
It is used for gripping
and lifting.

55. TRUSSING
NEEDLE
These are long
stainless steel needles
threaded with twin and
used to truss food.
They vary in size,
usually from 4 to 10
inches in length

56. WHISK
It is used to blend
ingredients smooth or
to incorporate air into a
mixture in a process
known as whisking or
whipping

57. WOODEN
SPOON
It is used for mixing and
stirring during cooking
and baking

58. ZESTER
It is a kitchen utensil
used for obtaining zest
from lemons and other
citrus fruits

59. REFERENCES: Skills for a Lifetime in TLE 8 by Virginia C.
Esmilla-Sercado
Thank You!