Smaller skillet used for cooking onions, garlic, peppers, mushrooms, etc in butter or oil or for making omelets

All purpose large knife used to slice, mince, chop, cube and dice.

Pan that is traditionally used to make stock or broth, which can be the basis for cooking more complex recipes.

Used for mixing and when cooking and stirring hot foods

Tool to remove the outer layer of fruits and veggies

A bowl with holes to allow liquids to pass through. Used for separating solid materials from liquids and washing veg and fruits

Utensils for measuring small amounts of both dry and liquid ingredients accurately

utensil to accurately measure liquid volume of ingredients. Often in both metric and American units

Utensil used to lift and hold foods while they are being cooked or served

Protective tool for cutting. This way counter tops are not marred. It can be sanitized and stored in a dry place.

Keeps the cook's hands safe from hot pots and pans.

Spoon that is pronged grabbing tool, isn't just for perfectly fishing spaghetti out of a pot of boiling water. It can also help you measure a single serving of pasta. That hole in the middle of the spoon? It's actually a pasta gauge!

Type of spoon used for soup, stew, or other foods. Has a long handle with a deep bowl, frequently with the bowl oriented at an angle to the handle to facilitate lifting liquid out of a pot or other vessel and conveying it to a bowl