Used for wrapping, reheating and freezing foods, due to its ability to withstand both high heat and freezing.
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APPLE-CORER/APPLE-CORERS
Used to remove the cores from whole apples. It is a small instrument, with a cylinder on one end and a handle on the other.
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BAKING BAG/BAKING BAGS
Baking bags, usually made from parchment paper, are useful for baking, steaming and decorating, for example when baking whole chickens and roasts. The bags are easily removed and allow for even heating of baked foods due to its grease-proof, odorless, and tasteless properties.
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BAKING DISH/BAKING DISHES
Rectangular baking dishes are well suited for the slow cooking of Mediterranean favorites such as mussaka and spanikopita. They conduct heat very well and promote evaporation. You can also serve the meal directly from the baking dish since the baking dish retains enough heat to keep the contents warm at the table. They range in size from 10 x 7 1/2 inches to 16 x 15 inches and are usually 2 inches deep. Baking dishes can be made from porcelain, earthenware or glass.
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BAKING SHEET/BAKING SHEETS
This large shallow pan is used to bake and brown cookies, meringues and many other baked goods. They are generally a 1/2 inch deep and made with non-stick surfaces or heavy aluminum. The surface of the baking sheet allows batters to spread evenly and its insulated bottom mutes the heat from the oven so that baked goods won't darken but will bake to a golden brown.
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BARBECUE BRUSH/BARBECUE BRUSHES
In order to baste meat, poultry, fish and vegetables under the grill, this 2 inch/ 5 cm wide angled brush is excellent. The long handle keeps the user away from the heat, while the bristled brush easily absorbs and distributes bastes. Natural fiber brushes are preferable to synthetic ones.
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BARBECUE GRID/BARBECUE GRIDS
Barbecue grids, either rectangular, octagonal or circular, are essential for grilling small fish such as sardines. No matter what shape it comes in, it is always stainless steel. The grid is actually two grates of 1/4 inch rods, that are secured on a hinge keeping small and slippery food such as shrimp and sardines in place.
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BLENDER/BLENDERS
This upright electric kitchen appliance is perfect for creating smooth sauces and purÄes. It usually comes in a range of speeds. The containers are made of either glass, stainless steel, or polycarbonate.
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BOWL/BOWLS
The wise chef has a variety of bowls on hand for different tasks during the preparation of a fine meal. You can find bowls that range in size from 1 to 13 quarts, however a 4 quart bowl is particularly efficient for the majority of kitchen tasks including working with hand-held mixers, to mixing or folding dough, to assembling a salad. Bowls are manufactured in a variety of materials including, porcelain, earthenware, aluminum and glass.
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CAKE PAN/CAKE PANS
Cake pans, manufactured in stainless steel, non-stick aluminum or anodized aluminum, have changed very little since the Renaissance and are either round or rectangular. They are especially designed to uniformly warm the batter, promoting uniform rising during baking and preventing the crust from becoming to thick before the center has a chance to set. They are also very are easy to store and clean. Diameters of round pans range from 5 to 22 inches, and from 3/4 to 4 inches in depth.
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CANDY THERMOMETER/CANDY THERMOMETERS
A candy thermometer, ranging from 80í - 200í C, is essential for monitoring the sugar-syrup temperatures in candy making. It is an essential tool in candy making because the chef must know exactly when the sugar-syrup has reached the correct temperature for using in a recipe.
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CASSEROLE/CASSEROLES
Also known as a "Dutch Oven," casseroles are used to cook foods over long periods of time. They are usually made of enameled cast iron, aluminum, stainless steel or cast iron. Because of their size, ingredients inside are cooked evenly and flavors are able to blend.
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CHARCOAL GRILL/CHARCOAL GRILLS
For the simplest grilling, needs are few: a brazier to hold coals; a grid on which to place the food; tongs for turning and serving; and a BRUSH or swab for basting. To these essentials one might choose to add some sort of fire-tending tool (a small rake or hoe, the kind sold for tending window boxes) and a toy water pistol (for dousing flare-ups caused by fat dripping on coals).
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CHEESE GRATER/CHEESE GRATERS
Cheese graters come in many different styles but they are usually metal, rectangular in shape, and flaring out at the bottom. The sides have different sized sharpened grooves to allow for fine grating (for Parmesan cheese) or heavy shredding (for Cheddar cheese, for example).
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CHEF'S KNIFE/CHEF'S KNIFE
Used primarily used for even slicing and dicing and comes in three styles:
German chef's knife - this knife has a pointed tipped blade and ranges in length from 6 to 14 inches/ 15 to 35 1/2 cm.
French chef's knife - this knife has a graduated triangle shape with a blade that ranges in length from 6 to 14 inches/ 15 to 35 1/2 cm.
How to Store Knives:
Knives should be stored separately from other utensils to avoid chipping and dulling. A free-standing knife block, magnetic knife holder, or wall rack are the best way to store knives. If not available, cover the knives with polystyrene sheaths and store with care.
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COLANDER/COLANDERS
A colander quickly drains liquids from foods such as cooked pasta, blanched vegetables and washed fruits. They are made in a wide variety of materials ranging from steel, to copper, to aluminum, to plastic. They are generally 11 1/2 inches in diameter, and come with different sized perforations. The colander ranges in size from 2 to 14 quarts.
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COOKIE CUTTER/COOKIE CUTTERS
Available in a variety of shapes and sizes. It is essential that the edges be sufficiently sharp and even for precise cutting. For best results, the cutter should be pressed quickly and forcefully into the dough.
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CREPE PAN/CREPE PANS
The flat bottom of this small pan allows for batters to spread smoothly while the short sloping sides help reduce cooking time and ensure even heat dispersal. Small crepe pans measure 6.5 inches/16.5 cm in diameter while the largest increase to 9.5 inches/ 24 cm wide.
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CUTLET BAT/CUTLET BATS
Cutlet bats, sometimes called meat pounders, are essential for compressing veal, chicken, lamb or beef to a uniform thickness, which is necessary for even cooking. They can also be used to tenderize tough meat. Cutlet bats are available in stainless-steel, brass, wood and cast iron and can weigh anywhere from 1 1/2 to 7 pounds.
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CUTTING BOARD/CUTTING BOARDS
Either plastic, wooden or polyethylene, these boards are used for chopping foods. There are many different sizes available. The polyethylene board has an easy to clean sanitary surface that is warp-resistant and waterproof. It usually has a rough surface to prevent foods from slipping. It can be bleached to restore its color.
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DEEP-FRYER/DEEP-FRYERS
Cooks foods by hot oil immersion. It is compiled of a pan, traditionally made from steel, with an inside basket which enables the easy maneuvering of food in and out of the oil. The pan should be large enough for 2-3 inches/ 5-7.5 cm of fat or oil to boil safely without overflowing.
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ELECTRIC MIXER/ELECTRIC MIXERS
The hand-held mixer: This convenient and light mixer aerates, whips, and beats sauces, egg whites, and heavy creams. They can be cordless and sometimes have additional attachments such as dough hooks and wire beaters.
The standing mixer: Standing mixers are more durable and complete than hand-held mixers. Not only are they able to aerate, whip and beat, but they can also knead a dough to near perfection. In addition to the standard whisk, paddle and dough hook attachments, grinder, juicer, slicer and shredder attachments are also available.
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FALAFEL TOOL/FALAFEL TOOLS
A falafel tool, although not essential, makes the forming and shaping of falafel and ta'amia "balls" a simple and easy endeavor. The 4 inch long, stainless steel tool guarantees consistent and uniform size "balls." The tool has a hand grip that is attached to a small cylindrical cap. Simply spoon the falafel mix into the cap and hold the falafel tool over a deep fryer. Press the button on the side of the cap, ejecting the perfectly shaped ball out of the cap and into the oil for cooking.
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FLOUR SIFTER/FLOUR SIFTERS
Flour sifters are either plastic, stainless or tinned steel. When the flour is sifted through the metal screens, it becomes aerated, and uniform in size. The metal screen should be medium-fine with a handle that is large enough to comfortably hold. Flour sifters are either battery operated, spring-set, or crank-operated.
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FOOD PROCESSOR/FOOD PROCESSORS
This electric kitchen appliance comes with a feed tube, processing unit, and sturdy work bowl for fast, easy, and uniform chopping, shredding, slicing, grating or kneading. Food processors can also come with additional attachments for specialty cuts or pressing citrus fruits.
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FORK/FORKS
Chef's fork: Two-pronged sturdy fork, made usually of stainless steel which is heavy and long enough to remove heavy foods or turn and drain meats. They are, at least, 12 inches/ 30 cm long and most often have wooden handles.
Pasta fork: The blunt 1 inch/ 2 1/2 cm long prongs on this scooped fork make it perfect to lift cooked pasta while the slotted bowl allows sauce or water to drain off.
Standard table fork: The standard table fork can be used for more than eating. It as many uses, among them, closing ravioli and kreplach, and breaking up sorbet.
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FOUR-SIDED GRATER/FOUR-SIDED GRATERS
Four-sided graters are the most common type of grater found in the kitchen because of their versatility. The four different grates are used for everything from shredding cheese, to filing nutmeg into powder, to grating citrus fruits. They all have four different grates and almost all of them are stainless-steel.
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FRYING PAN/FRYING PANS
This wide, slightly angled pan is used to quickly cook foods. It is about 2 inches/ 5 cm deep and its sloping sides allow for even heat distribution and quick heating. They are either made from stainless steel, stainless steel combinations or aluminum.
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GARLIC PRESS/GARLIC PRESSES
This small tool has a round, sometimes square, perforated container to deposit peeled garlic cloves into. When the two hinged handles are pressed, the garlic is crushed. With a 2 teaspoon capacity, up to 6 cloves can be pressed at a time.
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GLASS/GLASSES
The common drinking glass can be used in the preparation of food for everything from roughly measuring liquids to a substitute cookie cutter.
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HEAT-PROOF PLATE/HEAT-PROOF PLATES
Any plate that has gone through a "heat resistant process." Materials range from glass, to earthenware, to ceramic. Sizes vary.
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JUICER/JUICERS
A juicer squeezes, strains, and often times, pours and stores juice from lemons, limes and oranges. A cone shaped lid with many grooves squeezes the rind then channels the juice down to a perforated bottom. The seeds and pulp separate from the juice, which runs through the perforations into a container ready for use.
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KITCHEN STRING/KITCHEN STRINGS
Kitchen string should be very strong, in order to pull it tight and make strong ties. String coated with wax can be used but do not use colored string, as the dye will bleed onto the food.
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KITCHEN TOWEL/KITCHEN TOWELS
Kitchen towels, sometimes referred to as dish rags, are used for everything from cleaning up after cooking, to removing hot items from the oven, to keeping phyllo dough moist. The wise chef always has at least one on hand for wiping down counter tops and cleaning up accidental spills.
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KNIFE (FILLET)/KNIVES (FILLET)
This long slender knife is used to fillet and slice fish. The blade is shorter than a slicing knife and has a high tip to facilitate piercing.
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KUGELHOPF MOLD/KUGELHOPF MOLDS
Kugelhopf molds are 4 inch deep, fluted tube pans used to prepare cakes. The tube in the center of the pan conducts heat to the center of the dough, assuring even setting. They are made in non-stick aluminum, tinned steel and earthenware and often have a decorative inlay. Kugelhopf molds range in diameter from 6 1/2 to 9 1/2 inches.
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LADLE/LADLES
Ladles are available in various sizes, and are used for transporting, or serving stews and soups, as well as for skimming sauces and stocks.
Chinese ladle - wide and shallow, this stainless steel ladle is ideal for turning and transferring foods.
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LOAF PAN/LOAF PANS
These rectangular pans bake, form, and provide easy release of breads. Heat is absorbed and distributed evenly in order to assure a proper set and a nice browning. Bread loaf pans are either made of glass, tinned steel, aluminum, or non-stick aluminum.
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MASHER/MASHERS
A metal kitchen tool with a flat curving bottom piece used primarily to mash cooked potatoes to a smooth texture. Comes in a variety of styles.
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MEAT GRINDER/MEAT GRINDERS
Although meats and poultry can be cut, scraped and minced by hand, a meat grinder can do the same task in seconds and with more consistent results. The meat is placed into the hopper, then forced through the wide flute where four rotating blades are located. Here it is chopped and minced, then sent out through either a coarse or fine carbon-steel blade. Although there are electric meat grinders, a free standing, cast iron, crank-driven manual grinder is sufficient for home use.
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MEAT MALLET/MEAT MALLETS
Meat mallets, sometimes called meat tenderizers, are essential for tenderizing tough muscle structures in certain cuts of veal, chicken, lamb and beef. They can also be used to compress the meat to a uniform thickness. Both tenderness, and uniform thickness are necessary for even cooking. Meat mallets are available in stainless-steel, wood and cast-aluminum. Look for a meat mallet that has fine and coarse striking faces on opposite sides, is a single-piece, and is well-balanced.
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MORTAR AND PESTLE/MORTARS AND PESTLES
Suribachi is traditionally a small earthenware bowl with a grooved interior surface. Today, they are also made of plastic. Surikogi is the wooden pestle that comes in various sizes but one that is 8 inches/ 20 cm long can be used for just about any job. These are used together to grind ingredients. Substitute a traditional mortar and pestle with a blender if not available.
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MUSLIN/MUSLINS
Muslin is lightweight cotton with a loose weave used to strain, shape, or support foods, especially cheeses and yogurts. Also known as cheesecloth, gauze or scrim.
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PAPER TOWEL/PAPER TOWELS
Paper towels are used in the kitchen for everything from drying vegetables, to cleaning up after cooking, to patting dry fish. The wise chef always has a roll of paper towels on hand for wiping down counter tops and cleaning up accidental spills.
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PASTA MACHINE
This crank-operated pasta machine has two rollers, 6 inches/ 15 cm wide, used to press dough into uniform thin sheets that are then sliced by using attachable rollers with graduated blades for cutting pasta in varying widths.
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PASTA POT/PASTA POTS
This tall narrow pot is ideal for pasta as it contains a pierced basket insert that makes lifting and draining cooked pasta easy and quick. The pasta pot can also be used for blanching fruits or vegetables.
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PASTRY BAG/PASTRY BAGS
Pastry bags, also called piping bags, are essential for piping icing onto cakes and sausage into casings. They vary in length from 7 to 24 inches and are available in nylon, polyurethane-coated cotton, plain canvas and disposable polypropylene. Nylon is the favored choice of most chefs because it does not sweat, crack or absorb odors.
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PASTRY BRUSH/PASTRY BRUSHES
Pastry brushes have tight bristles and come in various sizes for applying washes to breads or cookies and glazes to cakes as well as many other uses. Natural bristle brushes are preferred to synthetic ones as they are sturdy and do not break easily. They are either 1/2 to 4 inches/ 10 cm wide for flat brushes or 1 inch/2 1/2 cm round for brushing melted butter.
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PEPPER MILL/PEPPER MILLS
Used for grinding and applying freshly ground pepper.
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PHYLLO TUBE/PHYLLO TUBES
Phyllo tubes, also known as horn molds or cornets, are metal cones used to shape phyllo or puff pastry.
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PIE PAN/PIE PANS
A proper pie pan has short sides which exposes more of the pie to heat, thereby encouraging a quicker setting. An aluminum pie pan prevents crusts from browning before the filling has a chance to set. They are also nearly maintenance free and ensure thorough baking. They range in diameter from 8 to 11 inches; 9 inches is standard.
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PLASTIC WRAP/PLASTIC WRAPS
Used for wrapping, refrigerating and freezing foods, and also for microwave reheating.
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RAMEKIN/RAMEKINS
In order to produce single size servings of soufflÄs and custards, these heavy porcelain cups are perfect. They usually hold about 5 to 6 ounces/ 150 to 165 g and because of their weight, mixtures are cooked uniformly.
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ROASTING PAN/ROASTING PANS
Roasting pans are essential for properly roasting racked meats and poultry. Keep in mind that the meat should be approximately 2 inches smaller than the dimensions of the pan and the pan should sit at least 2 inches from the six walls of the oven in order for proper heat circulation and uniform cooking to take place.
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ROLLING PIN/ROLLING PINS
A smooth cylindrical tool, often with handles, used for rolling out dough. Specialized rolling pins can be used to make patterns onto various types of dough.
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SAUCEPAN/SAUCEPANS
Saucepans are wider than they are high and are used to quickly heat liquids or to reduce sauces. The best ones are made of either stainless steel or copper and stainless steel. High sided saucepans are used for reheating and warming foods or for blanching small quantities of vegetables or fruits. Stainless steel, enamel and glass are all non-reactive materials. Copper and aluminum are both reactive.
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SAUTE PAN/ SAUTE PANS
The sautÄ pan is wide but has short rectilinear sides that allow for light but quick cooking. They are made from a variety of metals.
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SERVING DISH/SERVING DISHES
A serving dish can be made from any material and be any size, unless otherwise noted.
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SHALLOW DISH/SHALLOW DISHES
Shallow dishes range from 1/2 inch to 1 inch deep and are used for evenly coating and cooking foods.
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SIEVE/SIEVES
This cone-shaped sieve is used to puree and funnel foods. It is also known as a 'chinois,' and comes in two styles: as a food press that mounts a pot or work bowl; or, a joint-handled sieve that clamps onto a pot or work bowl. The best are made of stainless steel. They come in varying mesh sizes and measure from 6 1/2 inches to 12 inches/16 1/2 to 30 1/2 cm at its widest point.
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SKEWER/SKEWERS
Skewers, ranging in size from 4 to 14 inches, are essential for grilling, sautÄing or broiling cubes of meat, poultry or seafood. They are made in stainless steel, carbon steel and bamboo. Although some skewers are round, flat skewers are easier to use. Because the flat skewer has an uneven axis, the cubes of meat can be more easily turned, which, as a result, allows them to cook fully.
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SLOTTED SPOON/SLOTTED SPOONS
Stainless steel low-rimmed spoon used to lift and drain. These spoons have a 4 inch/ 10 cm length bowl and are 14 inches long. They are perfect for removing foods from their cooking liquid.
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SPATULA (OFFSET)/SPATULAS (OFFSET)
The notch in this spatula which lifts its handle, makes leveling mixtures and spreading batters much easier on lipped or flat surfaces. They display angles from 55í to 70í and are usually between 10-12 inches/ 25 to 30 cm long and made of stainless steel.
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SPOON (TASTING)/SPOONS (TASTING)
The equivalent size of two tablespoons, this spoon is perfect for sampling foods safely as the handle measures 13 inches/33 cm.
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SPRINGFORM PAN/SPRINGFORM PANS
This special pan has expandable clip-locked sides for baking and then releasing cakes which would be impossible to hold together, because of their crumb crusts, in a regular cake pan. Fast even baking is ensured due to its sturdy construction. Springform pans usually have two to three interchangeable bottoms.
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STEAMER/STEAMERS
A perforated basket, metal or bamboo, which fits over a larger pot filled with boiling or simmering liquid, usually water. They are essential for steaming vegetables. They also come as tiered, perforated pots which can be stacked.
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STERILIZED GLASS JAR/STERILIZED GLASS JARS
To sterilize glass jars, wash the jars with detergent and water and then place them in boiling water for about 10 minutes.
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STOCK POT/STOCK POTS
This deep narrow pot is excellent for simmering soups or stews over a long period of time as the heat is diffused evenly and there is restricted evaporation. They have short handles for easy lifting and are made from heavy aluminum or stainless steel. Some larger stock pots have spigots in order to drain off the clear stock on the bottom.
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STRAINER/STRAINERS
A wire strainer made of stainless steel has a round frame that is bowl-shaped for convenience and flat on the bottom for balanced spreading. They come in different size meshes and range in size from 4 to 14 inches/ 10 to 35 cm in diameter.
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TEA CUP/TEA CUPS
Where as a cup is 250 ml, a tea cup is 200 ml. In the eastern Mediterranean region they are generally glass, but they can also be ceramic.
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TOOTHPICK/TOOTHPICKS
Toothpicks, the age old after-meal-tooth-reliever, has more uses than just dislodging unwanted food particles from your teeth. They come in plastic and wood and can be used to secure stuffing's in place, secure rolled vine leaves, and test cakes.
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VEGETABLE PEELER/VEGETABLE PEELERS
A vegetable peeler has an open stainless-steel blade with two sharp edges and a tapered tip for removing vegetable eyes. Because of the two sharp edges, they are suited for right or left handed motions.
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WHISK/WHISKS
This bendable wire whisk with a globule head is used for whipping egg whites or mixing heavy sauces. They range in size from 8 to 18 inches/ 20 to 46 cm.
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WIRE RACK/WIRE RACKS
A raised wire rack is used to set freshly baked foods to cool. Because they are slightly elevated, cool air is circulated below the food allowing the steam to vent. They range in size from 8 to 14 inches/ 20 to 35 1/2 cm for circular racks and 12 1/2 to 14 inches/ 32 to 35 cm for rectangular ones.
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WOODEN SPOON/WOODEN SPOONS
Wooden spoons, generally 10 inches long and made from either boxwood or beech, are perfect for everything from mixing, to sauteing vegetables, to sampling stocks and sauces, to lifting food out of frying pans and baking dishes. They are the most useful and durable, all-purpose spoon in the kitchen.
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ZESTER/ZESTERS
A small metal tapered cylindrical shaped tool used to remove the zest (peel) from citrus fruits.
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ZUCCHINI CORER/ZUCCHINI CORERS
Although a spoon will suffice, it is much easier to core zucchini with one of these sharp tipped, steel corers. The average zucchini corer is 7 inches long with a 5/8 inch wide trough, perfect for making small to medium, deep and clean cylindrical cores. A zucchini corer can also be used for seeding cucumbers.
