A pierced, metal, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all
solid ingredients. A very fi ne China cap made of metal mesh and called a chinois (chin-WAH) strains out very
small solid ingredients.
A bag made of canvas, plastic, or nylon that is used to pipe out frostings, creams, and puréed foods.
Different pastry tips attach to create a variety of decorations.
A knife used to cut grooves lengthwise in a vegetable such as a carrot.
A machine that comes with several detachable parts, such as coarse, medium, and fi ne grating
screens, and used to purée food to different consistencies
A specially shaped spatula made for lifting out and serving pieces of pie. It is also known as a wedge
spatula.
Item used to brush egg wash, melted butter, glazes, and other liquids onto items such as baked
goods, raw pasta, or meat.
A fork with two long, pointed tines to lift items to the plate and steady an item being cut. Do not use
a cook’s fork to turn meat that is being dry-cooked because the tines may pierce the meat and release the juices.
Long, narrow tool that has a fl at metal blade at one end, often used to frost cakes or even out a
layer of batter.
A cylinder used to roll over pastry to fl atten or shape it; this rolling pin has two handles
attached to a center dowel that turns.
Also called a melon baller, this round scoop cuts ball shapes out of soft fruits and vegetables.
Tool used to remove scales from a fish.
Also known as a shredder, this item grates food into fi ne pieces. Examples include graters for hard
cheeses, vegetables, and potatoes.
A fl exible piece of rubber or plastic used to combine ingredients in a bowl and then scrape them
out again, to cut and separate dough, and to scrape extra dough and flour from wooden worktables.