(a)  

(a)  

(a)  

Is commonly used to shave the skin off fruits and vegetables. It can also be used to make delicate garnishes, such as carrot curls and chocolate curls.

(a)  

Is used to stretch and roll dough, such as pie crusts, cookies, and biscuits. Most are made of hardwood, but marble and others may be used. Rolling pins with grooves that add patterns or fancy designs to dough are also available. French rolling pins do not have handles

(a)  

Used to sift foods to incorporate air and eliminate lumps in foods such as flour, powdered sugar, and cocoa.

(a)  

These have a broad, flexible tip on a long handle. It is used to scrape food from the inside of bowls and pans. It is also used to fold in whipped cream or egg whites. Avoid using it to scrape foods with high amounts of food coloring, such as: tomato paste, catsup, etc.; they stain easily.

(a)  

has a long, flexible blade with a rounded end. It is useful for leveling off dry ingredients and icing cakes.

(a)  

has a broad stainless steel blade that is bent to keep the users hands off the hot surfaces. It is used to lift and turn foods, such as pancakes and cookies, so they can cook on both sides.

(a)  

Metal or plastic bowl with 1/8 inch holes pressed through out it. Used for rinsing and draining foods.

(a)  

Has a wire mesh basket with one long handle and one short lip.

Used for rinsing small food items like berries or beans.

(a)  

Large spoon: used for stirring or turning foods Slotted spoon: flat with holes pressed through it; used for straining or skimming food particles or items from liquids

(a)  

Made of wood or plastic, with real or artificial hair. Used to brush sauce onto food, glazes on desserts, greasing cake pans, etc.

Select brushes made with natural hairs rather than synthetic fibers, since the synthetic ones don't absorb liquid as well as natural ones

(a)  

Metal, wooden, or plastic pinching tools used to grab foods without using your hands or fingers.

(a)  

A long utensil with a set of slim stainless steel, plastic, silicone, or wood wires that are gathered at one end and looped at the other.

Used to hand beat, incorporate, whisk, and blend.

(a)  

A hard surface on which you place foods to be cut. These are made of plastic, wood and even glass, and are available in a variety of sizes

Plastic ones are easy to maintain, since these won't splinter or shatter, unlike the wooden or glass types

(a)  

has a sturdy handle with a long, wide blade. Used to cut up large pieces of food or trim fat off of meat.

(a)  

The standard set comes with 1/4, 1/3, 1/2 and 1 cup increments.Made of stainless steel, metal or plastic. Most sets can be nested/stacked inside each other for easy storage. Used for measuring dry ingredients (flour, sugar, etc.) Scoop up or spoon ingredient, and then run a straight knife or spatula across rim to level off excess ingredient (leveling).

(a)  

A set of individual plastic or metal utensils, ranging in increments of: 1/8, 1/4, 1/2, 1 teaspoon and 1, 1-1/2 tablespoons. Used to measure liquid or dry ingredients These are more accurate than cutlery teaspoons and tablespoons, since cutlery spoons vary from one manufacturer to an other

Wash and dry well to prevent plastic ones from discoloring and metal ones from rusting

(a)  

These come in 1, 2, 4 and 8 cup capacities.Also available in plastic. Used for measuring liquid ingredients (milk, water, etc.) Place on a leveled surface and check at eye level for accurate measuring It's a good investment to have the 1 and 4 cup measuring cups

The glass type are usually heat resistant and their markings don't rub off as easily as the plastic ones

(a)  

A small appliance that ranges in size, speed settings and comes freestanding or mounted on a base.

Used to mix foods that require time and endurance: whipping cream, whipping egg whites, mixing batter, etc.

(a)  

Are used to tackle a variety of kitchen cutting chores, such as trimming fat off meat, trimming artichoke leaves, and dividing taffy. To be used only in the kitchen with foods, not for household use.

(a)  

The most common of grater is the four-sided. Each side has different sized holes that determine the size of the grated food pieces, from slices to shreds to crumbs. Used to grate foods, like cheese into small pieces.

(a)  

These range in size (half and full sheet pans) and are usually made of metal or a combination of metals, and available with or without a nonstick coating. Used for baking foods (vegetables) in the oven.

Designed to allow heat to circulate freely around baked goods.

(a)  

Has a long handle and straight sides. Primarily used for heating and cooking food in liquid; come in many sizes in order to accommodate a variety of needs.

(a)  

a pan with straight sides and a pan with sloped sides. Both are used to sauté and fry foods. The slope-sided pan allows the chef to flip items without using a spatula.

(a)  

With its blade of 2 1/2 to 4 inches, this looks like a miniature chef's knife, but its use is very different. It is great for peeling the skin from fruits and vegetables. Unlike the chef's knife, which is always used on a cutting board, you can cut with it while holding it, as though it is an extension of your hand.

(a)