Food preparation utensils

thumb|A typical kitchen funnel thumb|A ceramic Ancient Rome|Roman kitchen funnel (1st–3rd century AD)

thumb|Box grater with a vegetable slicing surface (top) and grating surface (front) displayed A grater, also referred to as a shredder, is a kitchen utensil used to grate or shred foods into fine pieces. They come in several shapes and sizes, with box graters being the most common. Other styles include paddles, microplane/rasp graters, and rotary drum graters.

Cutlery are utensils used for serving and eating food at the dining table — originally referring to just knives, whereas forks and spoons were silverware — all part of flatware (American English) or tableware, these both encompassing crockery as well. These three implements first appeared together on tables as a set in Britain in the Georgian era. A collected set of silverware is called a canteen of cutlery, typically referring to the polished wooden compartmental case in which they are stored.

thumb|Three types of corkscrew: two modern (left and bottom) and one old (right) thumb|upright|A basic corkscrew

durable board on which to place material for cutting

thumb|300x300px|Vitreous enamel|Enamelled colander (collection Museum of Industry Ghent) A colander or cullender is a kitchen utensil perforated with holes used to strain foods such as pasta or to rinse vegetables. The perforations of the colander allow liquid to drain through while retaining the solids inside. It is sometimes called a pasta strainer. A sieve, with much finer mesh, is also used for straining.

thumb|right|upright=1.35|French (top) and balloon whisks. Balloon whisks are bulbous; French whisks are longer and narrower.

kitchen appliance intended for mixing, folding, beating, and whipping food ingredients

device used to turn cream into butter through stirring and agitation

thumb|Using a nutcracker A nutcracker is a tool designed to open nuts by cracking their shells. There are many designs, including levers, screws, and ratchets. The lever version is also used for cracking lobster and crab shells.

thin, flexible sheets of aluminium, used for wrapping food, and other purposes

thumb|upright=1.35|Wooden skewers

thumb|120px|Ancient Roman spatulas at the British Museum A spatula is a broad, flat, flexible blade used to mix, spread and lift material including foods, drugs, plaster and paints.

thumb|Rubber mallets thumb|A wooden mallet thumb|Rawhide mallet thumb|Stonemason's mallets of plastic, wood and steel thumb|An iron mallet with copper faces. Solid head copper mallets are produced with a round or square head thumb|An aluminium [[meat mallet, for tenderizing meat]] thumb|Meat mallet. thumb|Cooking mallet for crushing crops. thumb|Indian cobbler tool kit, with an iron mallet A mallet is a tool used for imparting force on another object, often made of rubber or sometimes wood, that is smaller than a maul or beetle, and usually has a relatively large head.

paper treated with sulfuric acid to reduce its porosity and increase its impermeability

device that enables the removal of metal bottle caps from bottles

kitchen utensil used to crush garlic cloves

thumb|A fixed blade (aka sugarcane peeler knife), Australian and Y peeler

thumb|Electric centrifugal juicer

thumb|Silicone-tipped locking tongs designed to withstand temperatures up to thumb|Long handled locking tongs designed for outdoor grilling thumb|Sugar tong thumb|Blacksmith tongs used for forging

kitchen utensil

kitchen utensil used for skimming

thin plastic film typically used for sealing food

utensil used for preparing food

kitchen utensil

right|thumb|A mandoline used for slicing a carrot

hand tool used to tenderize slabs of meat

kitchen tool to extract lemon juice

coffee-brewing utensil, usually made of disposable paper

kitchen utensil to measure volume of cooking ingredients

tool

paper that is made moisture-proof through the application of wax

thumb|Reconstruction of Iron-age European cookery, using pots suspended in trivets over an open fire

device for removing core and pips from an apple or other fruit

kitchen implement used to remove material from containers

small hand-held tool used for food preparation

kitchen utensil

A chawan (; literally "tea bowl") is a bowl used for preparing and drinking tea. Many types of chawan are used in East Asian tea ceremonies.

kitchen utensil

cooking utensil

tool to cut dough in a particular shape

tool to serve honey

Cooking or serving utensil

thumb|255x255px|Makiyakinabe are used to make tamagoyaki, occasionally with the aid of a shaping board.|alt=Man in chef's whites at a stove, cooking in four rectangular pans are square or rectangular cooking pans used to make Japanese-style rolled omelettes (). The pans are commonly made from metals such as copper and tin, and can also be coated with a non-stick surface. Dimensions and proportions of the pan vary among regions of Japan, but it is always rectangular. Rolled omelettes made with are commonly used as a side dish in sushi and bentō.

device for removing the pit from fruit

'''''' () is the Korean term for the set of eating utensils commonly used to eat Korean cuisine. The word is a portmanteau of the words (, 'spoon') and (, 'chopsticks'). The set includes a pair of metal (often stainless steel) chopsticks with an oval or rounded-rectangular cross-section, and a long handled shallow spoon of the same material. One may use both at the same time, but this is a recent way to eat quicker. It is not considered good etiquette to hold the spoon and the chopstick together in one hand especially while eating with elders. More often food is eaten with chopsticks alone. So

thumb|200px|A zester zests an orange. thumb|200px|A Microplane grater / zester in use A zester (also citrus zester or lemon zester) is a kitchen utensil for obtaining zest from lemons and other citrus fruit. A kitchen zester is approximately long, with a handle and a curved metal end, the top of which is perforated with a row of round holes with sharpened rims. To operate, the zester is pressed with moderate force against the fruit and drawn across its peel. The rims cut the zest from the pith underneath. The zest is cut into ribbons, one drawn through each hole.

portable cooking surface used in baking

thumb|A French-made chinois from a commercial kitchen

kitchen tool used to process potatoes or other food

thumb|300px|right|Cheesecloth on sauerkraut (fermented cabbage) thumb|Cheesecloth under a microscope Cheesecloth is a loose-woven gauze-like carded cotton cloth used primarily in cheesemaking and cooking. The fabric has holes large enough to quickly allow liquids (like whey) to percolate through the fabric, but small enough to retain solids like cheese curds.

spoon of known volume used to measure food ingredients

rectangular receptacle with a shallow basin used for making dough

kitchen utensil

Wikimedia list article

a spoon for soup; it may be a Western or Chinese style spoon

citrus reamer

device used in the cooking of eggs

type of bakeware with detachable sides

utensil to scoop out balls of melon