2. Usually known as silverware or flatware which refers to any hand implement used in preparing and serving food.

3. A type of sieve used for separating liquids and solids.

4. It has a large surface area but with vertical slides to prevent food from escaping during cooking.

5. A cooking utensils used to blend ingredients smoothly.

6. A cooking tool designed to assist cooks with basting, which refers to adding liquid to food for flavor and to help keep it moist.

7. A conical utensils having a small hole or narrow tube at the apex used to transfer the flow of a substance, as into a small-mouthed container.

8. Used for cutting small precision details and for peeling fruits and vegetables.

9. A flexible, thin and long knife designed for removing bones from meat, especially fish and poultry.

10. A heavy, rectangular blade designed to cut through meat and bones in heavy, hard strokes.