1 TLE Basic Kitchen Tools and Equipment

A pan used for frying, searing, and browning foods

A vessel with vertical sides about the same height as its diameter, used for simmering or boiling

This is used for sauteing that has a large surface area, like a fry pan, but with vertical sides to prevent food from escaping during cooking

It is a large pot with sides at least as tall as their diameter

This is a type of sieve used in cooking for separating liquids and solids

It should be stored vertically to avoid moisture collection

A type of spoon used for soup, stew, or other liquids

A kitchen utensil used primarily to measure the volume of liquid or powder-form cooking ingredients such as water, milk, juice, flour, and sugar

It refers to any hand implement used in preparing and serving food. It is more usually known as silverware or flatware

Used to grate foods into fine strips or crumbs

Blend smoothly

Scrape and peel veggies

Used to open a food tin comfortable grip and turning knob

Mashing potatoes

Crushing Garlic