Learning basic kitchen utensils

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Cooking Utensils List and Their Uses


http://www.indonesianfoodonline.com/wp-content/uploads/2009/02/boiler-150x150.jpg Boiler

Boiler: A utensil made up of two pans that fit together. Heat from the water boiling in the lower pan cooks food in the upper pan without scorching.
Double boiler: Two saucepans that fit together so that the contents of the upper pan can be cooked or heated by boiling water in the bottom pan. If you don’t have a double boiler, you can improvise by placing a heatproof mixing bowl over a larger pot filled with water.

http://www.indonesianfoodonline.com/wp-content/uploads/2009/02/colander-150x150.jpg Colander

Colander: A bowl with holes in the bottom and sides. It is used for washing food or draining liquid from a solid food.

http://www.indonesianfoodonline.com/wp-content/uploads/2009/02/dutch_oven-150x150.jpg Dutch Oven

Dutch oven: A heavy pot with a tight-fitting lid. Dutch ovens are often used for cooking soups or stews.

http://www.indonesianfoodonline.com/wp-content/uploads/2009/02/electric-mixer-150x150.jpg Electric Mixer

Electric mixer: An appliance, either freestanding or handheld, used for mixing and beating

http://www.indonesianfoodonline.com/wp-content/uploads/2009/02/food-processor-150x150.jpg Food Processor

Food processor: An electric appliance with a blade that revolves inside a container to chop, mix, or blend food


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Mortar: A strong bowl used with a pestle to grind, crush, or mash spices and other foods
Pestle: A club-shaped utensil used with a mortar to grind, crush, or mash spices or other foods


http://www.indonesianfoodonline.com/wp-content/uploads/2009/02/paella-pan-150x150.jpg Paella Pan

Paella pan: A shallow, two-handled skillet used to make and serve paella, Spain’s national dish. (Any large skillet can be used in place of this pan.)

http://www.indonesianfoodonline.com/wp-content/uploads/2009/02/pastry-brush-150x150.jpg Pastry Brush

Pastry brush: A small brush with nylon bristles used for coating food with melted butter or other liquids

http://www.indonesianfoodonline.com/wp-content/uploads/2009/02/slotted-spoon-150x150.jpg Slotted Spoon

Slotted spoon: A spoon with small openings in the bowl, used to remove solid food from liquid


http://www.indonesianfoodonline.com/wp-content/uploads/2009/02/springform-pan-150x150.jpg Springform Pan

Springform pan: A pan with a detachable rim


http://www.indonesianfoodonline.com/wp-content/uploads/2009/02/food-steamer-150x150.jpg Food Steamer

Steamer: A covered pot with an insert something like a strainer, used for steaming vegetables

http://www.indonesianfoodonline.com/wp-content/uploads/2009/02/strainer-150x150.jpg Strainer

Strainer: A small wire-mesh bowl with a handle. It is used to drain liquid from solid food or to remove solid bits from a liquid.

http://www.indonesianfoodonline.com/wp-content/uploads/2009/02/whisk-150x150.jpg Whisk

Whisk: A wire utensil for beating foods by hand

http://www.indonesianfoodonline.com/wp-content/uploads/2009/02/wok-150x150.jpg Wok

Wok: A pot with a rounded bottom and sloping sides, ideally suited for stir-frying. A large skillet is a fine substitute.


http://www.indonesianfoodonline.com/wp-content/uploads/2009/02/zester-150x150.jpg Zester

Zester: A tool that peels off the rind of citrus fruits in thin strips