Food & Drink

Cooking Utensils

Name: Cooking Utensils
Creator: Wikipedia
License: https://creativecommons.org/licenses/by/4.0/

Utensils and tools used in food preparation.

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Source:Wikipedia

Updated:2/22/2026

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Name↕	Alternative names↕	Purpose in food preparation↕	Design↕
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
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.
Beanpot		A deep, wide-bellied, short-necked vessel used to cook bean-based dishes	Beanpots are typically made of ceramic, though pots made of other materials, like cast iron, can also be found. The relatively narrow mouth of the beanpot minimizes evaporation and heat loss, while the deep, wide, thick-walled body of the pot facilitates long, slow cooking times. They are typically glazed both inside and out, and so cannot be used for clay pot cooking.
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 or pulls the metal cap off of a bottle
Bowl		To hold food, including food that is ready to be served	A round, 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 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.
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.
Cheese cutter		Designed to cut soft, sticky cheeses (moist and oily).	The cutting edge of cheese cutters are typically a fine gauge stainless steel or aluminium wire.
Cheese knife		Used to cut cheese.
Cheese slicer		Used to cut semi-hard and hard cheeses. It produces thin, even slices.
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.
Chinois	Chinoise	Straining substances such as custards, soups and sauces, or to dust food with powder	A conical sieve
Clay pot		A cooking pot made out of clay
Cleaver		Hacking through bone or slicing large vegetables (such as squash). The knife's broad side can also be used for crushing in food preparation (such as garlic).	A large broad bladed knife.
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.
Cookie cutter	Biscuit mould, Biscuit 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.
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.
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, Bench knife	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.
Edible tableware		Varies	Tableware, such as plates, glasses, utensils and cutlery, that is edible
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.
Fat separator		Device used to defat or separate fat from stocks or gravies.
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.