Different Tools and Equipment in Preparing Appetizer

• Apple Corer

  • it is used to remove the core and pips form apples and similar fruits.
• Apple Cutter

  • used to cut apple and similar fruits easily while simultaneously removing the core and pips.
• Baster

  • is it used during cooking to cover meat in its own juices or with a sauce.
• Biscuit Cutter

  • made of metal or plastic, with fairly sharp edges to cut through dough.
• Biscuit Presser

  • consists of a cylinder with plunger on one end which is used to extrude cookie dough through a small hole at the other end.
• Blow Torch

  • used to create a hard layer of caramelized sugar in a creme brulee.
• Boil Over Preventer

  • disc with a raised rim, designed to ensure even distribution of temperature throughout the pot.
• Bottle Opener

  • device that enables the removal of bottle caps from bottles.
• Bowl

  • it is a round, open topped container, capable of holding liquid.
• Bread Knife

  • serrated blade made of metal and long enough to slice across a large loaf of bread.
• Browning Tray

  • made of glass or porcelain to absorb heat, which helps color the layer of food in contact with its surface.
• Butter Curler

  • used to produce decorative butter shapes.
• Cake and Pie Server

  • used to cut slices in pies or cakes, and then transfer to a plate or container.
• Cheese Knife

  • it is used to cut cheese.
• Cheesecloth

  • 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

  • used to slice large cuts of beef.
• Cherry Pitter

  • used for the removal of pits (stones) from cherries or olives.
• Chinoise

  • used for straining substances such as custards, soups, and sauces, or to dust food with powder.
• Colander

  • used for draining substances cooked in water.
• Corkscrew

  • it pierces and removes a cork from a bottle.
• Crab Cracker

  • used to crack the shell of a crab or lobster.
• Dough Scraper

  • used to shape or cut dough, and remove dough from a work surface.
• Egg Piercer

  • pierces the air pocket of an eggshell with a small needle to keep the shell from cracking during hard-boiling.
• Egg Poacher

  • holds a raw egg, and is placed inside a pot of boiling water to poach an egg.
• Egg Separator

  • slotted spoon-like utensil used to separate the yolk of an egg from the egg white.
• Egg Slicer

  • consists of a slotted dish for holding the egg and a hinged plate of wires or blades that can be closed to slice.
• Fillet Knife

  • long, narrow knife with a finely serrated blade, used to slice fine fillet cuts of fish or other meat.
• Fish Scaler

  • used to remove the scales from the skin of fish before cooking.
• Flour Sifter

  • blends flour with other ingredients and aerates it in the process.
• Food Mill

  • 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.
• Funnel

  • pipe with a wide, conical mouth and a narrow stem.
• Garlic Press

  • specifically designed for the purpose of pulping garlic for cooking.
• Grapefruit Knife

  • finely serrated knife used for separating segments of grapefruit or other citrus fruits.
• Cheese Grater

  • has a surface covered with holes edged by slightly raised cutting edges used for grating cheese and other foods, or a utensil with sharp perforations for shredding foods.
• Gravy Strainer

  • small pouring jug that separates roast meat drippings from melted fat, for making gravy.
• Herb Chopper

  • chops or minces raw herbs.
• Ladle

  • type of serving spoon used for soup, stew, or other foods.
• Lemon Reamer

  • juicer with a fluted peak at the end of a short handle, where a half a lemon is pressed to release the juice.
• Lemon Squeezer

  • juicer, similar in function to a lemon reamer, with an attached bowl.
• Lobster Pick

  • long-handled, narrow pick, used to pull the meat out of narrow legs and other parts of a lobster or crab.