Tle

• Stockpot:

  • Large pot with sides at least as tall as their diameter
  • Comes in a variety of sizes (6-36 L) to meet different cooking needs
• Colander:

  • Type of sieve used for separating liquids and solids
  • Made of light metal like aluminum or thinly rolled stainless steel
  • Pierced with small holes (or slots in plastic colanders) to drain liquid while retaining solids
• Cutting board:

  • Durable board for cutting materials
  • Kitchen cutting boards are often made of wood or plastic
  • Chopping boards made of glass, steel, or marble are easier to clean but can damage knives
• Ladle:

  • Serving spoon used for soup, stew, or liquid foods
  • Typically has a long handle
  • Made of stainless steel alloys, aluminum, silver, plastic, melamine resin, wood, bamboo, or other materials
  • Come in various sizes depending on use
• Measuring cup:

  • Used to measure the volume of liquid or powder-form cooking ingredients like water, milk, juice, flour, and sugar
• Measuring spoons:

  • Used to measure ingredients, liquid or dry, when cooking
  • Made of plastic, metal, or other materials
• Cutlery:

  • Also known as silverware or flatware
  • Refers to any hand implement used in preparing and serving food
  • Common types include knives, spoons, and forks
  • Best quality cutlery is often made of silver, but steel is also used
  • In restaurants, cutlery is often served wrapped in a cloth napkin (serviette)
  • Plastic cutlery is used in fast food settings for easy disposal
• Grater:

  • Kitchen utensil used to grate foods into fine strips or crumbs
  • Commonly used for grating cheese, lemon, orange, and other soft foods
• Whisk:

  • Cooking utensil used to blend ingredients smoothly
  • Typically has curved or coiled wires attached to a handle
  • Wires are usually metal, but some are plastic for nonstick cookware
• Vegetable peeler:

  • Used to scrape vegetables like carrots and potatoes, and peel fruits
  • Best ones are made of stainless steel with sharp double blades that swivel
• Can and bottle opener:

  • Used to open food tins with smooth operation, comfortable grip, and turning knob
• Potato masher:

  • Used for mashing cooked potatoes, turnips, carrots, or other soft cooked vegetables
• Chef's knife:

  • Used for chopping, dicing, and most food cutting tasks that do not require high precision
  • Typically 8 inches long
  • Cutting edge has a curve, allowing the cook to roll the knife while cutting and making cutting tasks faster
• Serrated knife (Bread knife):

  • Moderately long blade used for cutting bread
  • Serration allows for easy cutting through the crust and soft inside of a loaf without significantly warping the form
• Paring knife:

  • Tiny compared to the bread knife and chef's knife, only a few inches long
  • Works well for cutting small precision details, peeling fruits and vegetables, and fine mincing tasks like smaller peppers or garlic
• Cleaver:

  • Heavy, rectangular blade designed to cut through meat and bones in heavy, hard strokes
  • Can be used for regular kitchen tasks like chopping and slicing, but for proper use, the knife needs minimal sharpening
• Boning knife:

  • Designed for removing bones from meat, especially fish and poultry
  • Typically flexible, thin, and long to effectively cut into tight spaces between bones
  • Best when used very sharp, unlike the cleaver
• Garlic presser:

  • Kitchen tool specifically designed for crushing garlic
• Basting brush:

  • Cooking tool designed to assist with basting, adding liquid to food for flavor and to help keep it moist
• Funnel:

  • Conical utensil with a small hole or narrow tube at the apex
  • Used to transfer the flow of a substance, as into a small-mouthed container
• Hand mixer:

  • Hand-held mixing device
• Food processor:

  • Electric kitchen appliance
  • Utilizes several different blades and a high-speed motor
  • Handles common cooking tasks
• Burner gas range with oven:

  • Kitchen appliance with a chamber or compartment for cooking, baking, heating, or drying
• Pressure cooker:

  • Kitchen equipment that allows faster food preparation
  • Comes in the form of a large pot with a locking lid
  • Ideal for recipes like soups, stews, beans, and meat
• Griddle:

  • Cooking device with a broad flat surface
  • Used for various cooking operations like cooking fish, steak, chicken, seafood, and browning food
• Microwave oven:

  • Kitchen appliance combining microwave speed with traditional oven benefits
• Refrigerator:

  • Cooling appliance for storing and preserving perishable food
  • Cold temperature inhibits bacterial growth, extending food shelf life
  • Commonly used with freezers or may have an integrated freezer compartment
• Blender:

  • Kitchen and laboratory appliance used to mix, puree, or emulsify food and other substances
• Frying pan, fry pan, or skillet:

  • Used for frying, searing, and browning foods
  • Typically a 20 to 30 cm (8 to 12 inches) diameter, flat pan with flared sides and no lid
• A pan of similar size with straight sides and a lid is called a sauté pan
• Saucepan (or pot):

  • A vessel with vertical sides about the same height as their diameter
  • Commonly used for simmering or boiling
  • Generally has one long handle
• A larger pot of the same shape generally has two handles close to the sides of the pot for lifting with both hands
• Sauté pan:

  • Used for sautéing
  • Has a large surface area like a fry pan but with vertical sides to prevent food from escaping during cooking