Kitchen Equipment

Baking sheet

A flat, rigid sheet of metal on which cookies are baked.

Rubber spatula

A flexible spatula with a long handle, often called a scraper, used to fold ingredients together and scrape the side of bowls.

Saucepan

A round cooking utensil with a relatively long handle and a tight-fitting cover. Used to prepare sauces, soups, and other liquids; more shallow than stock pots.

Peeler

A small tool used to cut a thick layer from vegetables and fruits more efficiently than a paring knife.

Grater

A small tool used to grate hard cheeses, vegetables, potatoes, and other food items.

Oven thermometer

A themometer designed to read oven temperatures, which are often inaccurately indicated by the oven dial.

Turner

A utensil for lifting or removing food from a pan or baking sheet, or for turning food that's being cooked so the other side can brown.

Measuring spoon

Cooks use this item to measure small quanities of spices or liquids.

Meat thermometer

Cooks use this tools to read the temperature of meat in order to ascertain when it has reached the desired degree.

Mixer

Kitchen machines used to beat, mix or whip foods.

Dry measuring cup

Measures varying quanitites of both dry goods and semi-solids.

Liquid measuring cup

Measures varying quanitites of liquids. Standard glass measures 8 fluid ounces.

Whisk

This kitchen utensil consists of a series of looped wires forming a three-dimensional teardrop shape used to mix, beat, and stir food.

Sauté pan

This pan is slope-sided and made of thin metal for quick heating. It is used strictly to sauté items, meaning to cook at a high heat with a small amount of fat.

Colander

Used for draining liquid from solid.