3. Ball Cutter, Melon
Ball Scoop, or
Parisienne Knife
Cutter :
A sharp-edged
scoop or cup-
shaped, half
sphere
implement used
for cutting out
balls of fruits
and vegetables.
10. FOOD MILL
A device with
hand- turned
blade that forces
food through
perforated disk
that are
interchangeable
with different
coarseness or
fineness reduce a
solid to small, fine
pieces or powdery
particles like
vegetables, coffee,
pepper, spices, etc.
11. PASTRY BAGS
AND TUBES
A funnel like or
cone shaped cloth
or plastic bag with
an open end that
can be fitted with
metal or plastic
tubes or tips of
varying sizes and
designs.
15. SKIMMER
A perforated disk,
slightly cupped
with a long handle
used to skim or
remove surfaces
layers of flat, from
simmering stock,
sauce or soup,
stew or jam, or
used to remove
solid pieces from
soups, stocks and
other liquids
16. SPOONS: SOLID,,
SLOTTED AND
PERFORATED
Large stainless
spoons holding
about 3 ounces used
for mixing, stirring,
basting and serving.
Slotted and
perforated spoons
are large, long
handled spoons with
holes in the bowl
used to remove
larger solid particles
from liquids.
17. STRAIGHT
SPATULA
A 2 to 3 cm. wide,
flexible handled
blade with a
rounded,
unsharpened end
used for
manipulating
foods such as
spreading and for
smoothing icings
on cakes and for
mixing and
scraping bowls.
19. ZESTER
A small fine
toothed metal
grater often
mounted on a
wooden or
plastic handle
to remove the
zest or colored
portions of
citrus peels in
thin strips.
21. In general, pots are deep with high sides. They are
deeper than they are wide (thus their walls are
taller than the diameter of the bottom). Pots almost
always have straight/vertical sides.
Pans on the other hand tend to be shallower. The
term pan encompasses a wider variety of cookware
shapes. They typically have somewhat sloped-
outward sides. They can be fry pans (a.k.a. skillets)
which are very shallow with only small sides and
wide bottoms all the way to saucepans - which look
much like pots, but have slightly sloped-out sides
whose height is roughly equal to the diameter of the
bottom.
Both pots and pans can have those long handles, but
generally only pots will have the smaller tab
handles or loop handles that only extend an inch or
two from the pot.
24. CASSEROLE
PAN
A covered
utensil of oven-
proof pottery,
metal of glass
with one or two
handles
wherein food
may be baked
and served ;
mostly used on
top of the stove
25. CAST IRON
SKILLET
A very heavy,
thick
bottomed
frying pan
used pan
frying when a
very steady,
even heat is
needed.
29. NON-STICK
PAN
Pans known by
various brand
names like
Telfon and
Silverstone,
with a very
slippery finish,
but one that
requires a lot
of care because
it is easily to
scratched.
34. Service Pan,
Counter or Steam
Table Pan
Rectangular
pans made of
stainless steel
designed to hold
foods in service
counters to keep
the warm, used
for baking and
steaming and
used for serving
and storage.
35. Sheet Pan or
Bun Pan
A rectangular
shallow pan to
bake cakes,
rolls and
cookies, and
for baking or
broiling
certain meats
and fish.
45. SALAD KNIFE
The type of
knife used
mostly for
pantry work,
cutting, and
preparing
salad greens
and fruits.
46. EQUIPMENT
More complicated tools are
called equipment. They may
refer to a small electrical
appliance, such as a mixer, or
a large, expensive, power-
operated appliance such a
range or a refrigerator.
47. REFRIGERATORS
/ FREEZERS
are necessary in
preventing
bacterial
infections from
foods. Most
refrigerators
have special
compartment for
meat, fruits and
vegetables to
keep the
moisture content
of each type of
food.
51. FOOD PROCESSOR
An electric
appliance with
interchangeable
blades within a
closed container
into which food is
inserted for
slicing, shredding,
mincing,
chopping,
puréeing, or
otherwise
processing at high
speeds.
52. ELECTRIC MIXER
- kitchen
equipment which
uses a gear-
driven
mechanism to
rotate a set
of beaters in a
bowl containing
the food to be
prepared. It
automates the
repetitive tasks of
stirring, whisking
or beating.
