Smallwares & Hand Tools

Balance Scale / Bakers Scale

A baking scale, also known as a catering scale, is a weighing machine used by bakers and caterers for measuring food ingredients. There are many types of baking scale on the market, from digital kitchen or cooking scales for personal use to commercial catering scales and checkweighers.

Pie Server

A cake and pie server, also called a cake shovel, pie knife, crépe spade, pie-getter, pie lifter, pie spatula, cake knife, or cake slice is a serving utensil used in the cutting and serving of pies and cakes. Some cake and pie servers have serrated edges.

grater

A cutting tool used to shred or grate foods like potatoes, cabbage, cheese or if the surface is fine, to zest lemons or ginger

Bakers rolling pin

A cylinder used to roll over pastry to flatten or shape it; this rolling pin is simply a straight cylinder.

Strainer

A device used for letting excess water be drained from the food

Can Opener

A device used to open steel (not tin) cans. Simple can openers, like those found in pocket knives, are operated by walking the device around the edge of the can while digging into the lid.

Diagonal Cut

A diagonal cut refers to a cut where the knife is inserted at an angle, usually between 45 and 60 degrees.

Digital (electric) Scale

A digital scale is a measuring device that reads and displays the weight of an object. Unlike an analog balance scale, a digital scale is a high-quality scale that gives a more correct weight reading.

Fish scaler

A fish scaler is a kitchen tool which is designed to remove the inedible outer scales from fish, leaving soft skin behind. These scales are usually removed as a part of the cleaning process, during which the fish will be gutted in preparation for cooking or freezing

Roasting pan

A heavy, shallow pan used to... roast. food. in an oven.. Has handles on either side. May come with a rack.

Chef (French) Knife

A knife that is typically all purpose. Used for cutting, chopping, dicing, and slicing.

Pastry Brush

A knife with a serrated blade for use when eating steak

Stockpot

A large pot for preparing stocks. Stockpots with spigots allow the liquid to be poured out easily without losing any of the solid ingredients.

offset spatula

A long, narrow tool with a rounded end at the end and used to help get cakes out of pans and smooth frosting onto cakes

Slicer

A meat slicer, also called a slicing machine, deli slicer or simply a slicer, is a tool used in butcher shops and delicatessens to slice meats, sausages, cheeses and other deli products.

Tourne

A method of cutting and peeling root vegetables into oblong, seven-side football-like shapes.

China cap

A pierced, metal, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid ingredients.

portion scoop

A portion control scoop is a versatile tool that allows you to measure and scoop vegetables, rice, cookie dough, and other soft foods

Serrated Knife

A serrated edge is jagged. When a knife is described as having a serrated blade, its edge is lined with small teeth, similar to a saw's. It will cut tomatoes, bread, and meat more effectively than a smooth-edged blade.

sandwich spreader

A short, stubby spatula that cooks use to spread sandwich fillings and condiments.

Parisienne scoop

A small tool used for scooping balls out of vegetables or fruits and for portioning truffle ganache among other preparations.

Tourne

Also referred to as a Tourne or Tourné cut, this method of shaping vegetables is most commonly used to prepare potatoes in order to enhance the appearance when they are placed on and served for as part of the main meal.

Corer

An apple corer is a device for removing the core and pips from an apple. It may also be used for similar fruits, such as pears or quince. Some apple corers consist of a handle with a circular cutting device at the end. When pushed through the apple, it removes the core to the diameter of the circular cutting device.

Pastry Bag

Bag made of canvas, plastic, or nylon used to pipe out frostings, creams, and pureed food

Large dice

Cutting a food into 3/4 inch cubes

Small dice

Cutting an item into 1/8 to 1/4 inch cubes

Diagonal

Cutting at a 45 degree angle.

Medium dice

Cutting food into 1/4 to 1/2 inch cubes

Tourne

French for the word "turned" and refers to a method of cutting and peeling root vegetables into oblong, seven-sided football-like shapes.

Kitchen Shears

Kitchen shears are used for difficult kitchen tasks that might require a more precise cut, such as cutting herbs, snipping flower stems, opening packaging, or even working around small meat and poultry.

ladle

Ladles are used to dish soups of all kinds from the pot to the soup bowl. The smaller ones are useful for serving small portions of sauce or to top pasta with various sauces and gravies.

Oyster Knife

Oyster knifes are are sharp on all sides of the blade, used for opening shells of oysters

Classic rolling pin

Rolls over pastry Flattens or shapes dough Two handles attached to a center dowel

Ceramic Steel

Slender ceramic rods embedded in a wooden handle. They are used both on ceramic and metal knives to hone sharpened knives.

Piping Tools

Used for decorating cakes, and other baking products with icing inside.

volume measure

Used for liquids. Has lips for easy pouring. Sizes are pints, quarts, half-gallons, and gallons. Each size is marked off into fourths by ridges on the sides.

Hotel pan

Used to hold prepared food in a steam table, hot-holding cabinet, or refrigerator. These are sometimes used for baking, roasting, or poaching meat and vegetables.

Large Dice

When foods are Diced for recipes in different sized Diced cubes. A large Dice is 1/2 to 3/4 inch square

Medium Dice

When foods are Diced for recipes in different sized Diced cubes. A medium Dice is 1/4 to 1/2 inch square,

Small Dice

When foods are Diced for recipes in different sized Diced cubes. A small Dice is 1/8 to 1/4 inch square,

measuring cups

a cup marked in graded amounts, used for measuring ingredients in cooking.

Santoku Knife

a general-purpose kitchen knife originating in Japan. Its blade is typically between 13 and 20 cm long, and has a flat edge and a sheepsfoot blade that curves down an angle approaching 60 degrees at the point

Zester

a kitchen utensil for removing fine shreds of zest from citrus fruit.

Tamis/drum sieve

a kitchen utensil, shaped somewhat like a snare drum, that acts as a strainer, grater, or food mill.

Cleaver

a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is largely used as a kitchen or butcher knife and is mostly intended for splitting up large pieces of soft bones and slashing through thick pieces of meat

straight spatula

a long, flexible tool used to scrap the edge of bowls for food, folding ingredients into eachother, and stirring ingredients in a curved bowl

Colander

a perforated bowl used to strain off liquid from food, especially after cooking.

brazier

a portable heater consisting of a pan or stand for holding lighted coals

thermocouple

a sensor that measures temperature. It consists of two different types of metals, joined together at one end. When the junction of the two metals is heated or cooled, a voltage is created that can be correlated back to the temperature.

Paring Knife

a small knife used mainly for peeling fruits and vegetables.

Funnel

a tube or pipe that is wide at the top and narrow at the bottom, used for guiding liquid or powder into a small opening.

Boning Knife

a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish

Ricer

a utensil with small holes through which boiled potatoes or other soft food can be pushed to form particles of a similar size to grains of rice.

Food mill

hand operated for puree fruits and vegetables

bimetallic stemmed thermometer

measures temperature through a metal stem with a sensor in the lower end. The sensing area is from the tip to a half-inch past the dimple. The temperature is read on the dial face.

double boiler

pan used to gently cook foods in an upper pan while it sits above another pan of hot to boiling water.

cake pan

pan with taller sides which can be round, square, rectangular or have special shapes primarily used for preparing cakes and other desserts

Saucepot

similar to stockpot, but not as deep; used for rangetop cooking

Cheesecloth

thin, loosely woven cloth of cotton, used originally for making and wrapping cheese.

measuring spoons

to measure small amounts of ingredients