A kitchen utensil is a hand-held, typically small tool that is designed for food-related functions. Food preparation utensils are a specific type of kitchen utensil, designed for use in the preparation of food. Some utensils are both food preparation utensils and eating utensils; for instance some implements of cutlery – especially knives – can be used for both food preparation in a kitchen and as eating utensils when dining (though most types of knives used in kitchens are unsuitable for use on the dining table).
In the Western world, utensil invention accelerated in the 19th and 20th centuries. It was fuelled in part by the emergence of technologies such as the kitchen stove and refrigerator, but also by a desire to save time in the kitchen, in response to the demands of modern lifestyles."Kitchen technology". Cornell University Library. Retrieved 22 August 2012.
List + List of food preparation utensilsNameAlternative namesPurpose in food preparationDesignImageApple corerTo remove the core and pips from apples and similar fruitsApple cutterTo cut apple and similar fruits easily while simultaneously removing the core and pips.Cf. peelerBasterUsed 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 pressCookie pressA 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 torchBlowtorch, blowlampCommonly used to create a hard layer of caramelized sugar in a crème brûlée. Boil over preventerMilk watcher, Milk guard, Pot minderPreventing liquids from boiling over outside of the potA disc with a raised rim, designed to ensure an even distribution of temperature throughout the pot. This prevents 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 openerTwists or pulls the metal cap off of a bottleBowlTo hold food, including food that is ready to be servedA round, open topped container, capable of holding liquid. Materials used to make bowls vary considerably, and include wood, glass and ceramic materials. Bread knifeTo cut breadA 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 trayBrowning plate, Browning bowlUsed in a microwave oven to help turn food brownGenerally made of glass or porcelain to absorb heat, which helps colour the layer of food in contact with its surface.Butter curlerUsed to produce decorative butter shapes.Cake and pie serverCake shovel, pie cutterTo cut slices in pies or cakes, and then transfer to a plate or containerThis 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 knifeUsed to cut cheese.Cheese slicerUsed to cut semi-hard and hard cheeses. It produces thin, even slices.CheeseclothTo assist in the formation of cheeseA gauzed cotton cloth, used to remove whey from cheese curds, and to help hold the curds together as the cheese is formed.Chef's knifeOriginally used to slice large cuts of beef, it is now the general utility knife for most Western cooks.Cherry pitterOlive stonerUsed for the removal of pits (stones) from cherries or olives.ChinoisChinoiseStraining substances such as custards, soups and sauces, or to dust food with powder A conical sieveClay potA cooking pot made out of clayCleaverHacking 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.ColanderUsed for draining substances cooked in waterA 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 cutterBiscuit mould, Biscuit cutter, Cookie mouldShaping biscuit doughGenerally 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. CorkscrewPierces and removes a cork from a bottle.Crab crackerLobster crackerUsed to crack the shell of a crab or lobsterA 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 scraperBench scraper, Scraper, Bench knifeTo shape or cut dough, and remove dough from a worksurfaceMost dough scrapers consist of handle wide enough to be held in one or two hands, and an equally wide, flat, steel face. Edible tablewareVariesTableware, such as plates, glasses, utensils and cutlery, that is edibleEgg piercerPierces 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 poacherHolds a raw egg, and is placed inside a pot of boiling water to poach an egg.Egg separatorA slotted spoon-like utensil used to separate the yolk of an egg from the egg white.Egg slicerSlicing 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 slicer," in Charles G. Sinclair, ed., The International Dictionary of Food and Cooking, p. 184. Peter Collin Pub., 1998. Google Book Search. Retrieved 18 August 2012.Egg timerUsed 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 separatorDevice used to defat or separate fat from stocks or gravies.Fillet knifeA long, narrow knife with a finely serrated blade, used to slice fine filet cuts of fish or other meat.Fish scalerUrokotoriUsed to remove the scales from the skin of fish before cookingFish sliceSpatula, turnerUsed for lifting or turning food during cookingFlour sifterBlends flour with other ingredients and aerates it in the process. Food millUsed 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. FunnelUsed to channel liquid or fine-grained substances into containers with a small opening. A pipe with a wide, conical mouth and a narrow stem. Garlic pressPresses garlic cloves to create a puree, functioning like a specialized ricer.Grapefruit knifeFinely serrated knife for separating segments of grapefruit or other citrus fruit. GraterCheese grater, ShredderUsed to grate cheeses, spices, citrus and other foodsGravy strainerGravy separatorA small pouring jug that separates roast meat drippings from melted fat, for making gravy. Honey dipperDrizzles honey.Ladle A ladle is a type of serving spoon used for soup, stew, or other foods.LameUsed to slash the tops of bread loaves in artisan baking.LéléBaton LéléA six-pronged wooden stick used in Caribbean cooking like a whisk.Houston, Lynn Marie. Food Culture in the Caribbean. p. 82Lemon reamerA juicer with a fluted peak at the end of a short handle, where a half a lemon is pressed to release the juice.Lemon squeezerA juicer, similar in function to a lemon reamer, with an attached bowl. Operated by pressing the fruit against a fluted peak to release the juice into the bowl.Lobster pickLobster forkA long-handled, narrow pick, used to pull meat out of narrow legs and other parts of a lobster or crab. MandolineA mandoline is used for slicing and for cutting juliennes; with suitable attachments, it can make crinkle-cuts. Mated colander potMulti-pot;"A Multipot Is Multi Useful" on YouTube multi-cooker"All-Clad Stainless Steel 8-qt Covered Multi-Cooker, Insert & Basket on QVC" on YouTubeBoiling pasta, steaming vegetablesA pot and a slightly smaller tightly fitting colanderMeasuring cup: DRYmetal or plastic with straight handle. no spout Measuring cup: LIQUIDMeasuring jug, Measuring jar The Pyrex-brand traditional measuring cup (the Anchor Hocking-brand look-alike is shown, right) is available in sizes of , , , and ; and includes U.S. customary units in quarter, third, half and two-thirds cup increments, as well as metric units.Measuring spoonTypically sold in a set that measures dry or wet ingredients in amounts from up to . Meat grinderMincerOperated with a hand-crank, this presses meat through a chopping or pureeing attachment.Meat tenderiserUsed to tenderize meats in preparation for cooking. Usually shaped like a mallet.Meat thermometerThermometer used to measure the internal temperature of meats and other cooked foods.Melon ballerSmall scoop used to make smooth balls of melon or other fruit, or potatoes. MezzalunaHerb ChopperTo finely and consistently chop/mince foods, especially herbs.MicroplaneTo zest citrus fruits or finely grate hard foods such as cheese. Milk frotherTo make foam or froth in milk for coffee. Essentially a small battery powered electric mixer.Mortar and pestleMolcajeteTo crush food, releasing flavours and aromasGenerally made from either porcelain or wood, the mortar is shaped as a bowl. The pestle, generally shaped like a small club, is used to forcefully squeeze ingredients such as herbs against the mortar.Roots, Levi (14 November 2009). "Best kitchen gadget: pestle and mortar". The Independent. Retrieved 5 October 2012.NutcrackerTo crack open the hard outer shell of various nuts.Nutmeg graterA small, specialized grating blade for nutmeg.Oven gloveOven mittTo protect hands from burning when handling hot pots or trays.Pastry bagTo evenly dispense soft substances (doughs, icings, fillings, etc.).Pastry blenderCuts into pastry ingredients, such as flour and butter, for blending and mixing while they are in a bowl. It is made of wires curved into a crescent shape and held by a rigid handle. Pastry brushBasting brushTo spread oil, juices, sauce or glaze on food.Some brushes have wooden handles and natural or plastic bristles, whilst others have metal or plastic handles and silicone bristles.Pastry wheelCuts straight or crimped lines through dough for pastry or pasta.PeelPizza shovelUsed to transfer whole pizzas or dough from surface to surface.PeelerPotato peeler