basic food lab

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French knife or Chef's knife: most frequently used knife in the kitchen, for general purposes

Utility knife: narrow pointed knife, 6 to 8 inches long, mostly used for pantry work and preparing vegetables and fruits

Paring knife: small pointed blade, 2-4 inches long, for trimming and paring vegetables and fruits

Boning knife: thin pointed blade, 6 inches long, for boning raw meats and poultry

Slicer: long slender flexible blade, up to 14 inches, for carving and slicing

Serrated slicer: like a slicer but with a serrated edge, for cutting breads, cakes, and similar items

Butcher knife: heavy broad slightly curved blade, for cutting, sectioning, and trimming raw meats

Steak knife: curved pointed blade, for accurate cutting of steak

Cleaver: broad blade, for cutting through bones

Vegetable peeler: short tool with a slotted swiveling blade, for peeling vegetables and fruits

Steel: not a knife, for truing and maintaining knife edges

Chopping board: important partner of knives, used as a protective surface on which to cut or slice things

Red chopping board: chopping and slicing raw meat

Yellow chopping board: chopping and slicing raw chicken

Blue chopping board: chopping and slicing raw fish/seafood

Green chopping board: chopping and slicing fruits and vegetables

White chopping board: chopping and slicing raw fruits and vegetables

Ball cutter Parisienne knife: blade is small cup-shaped half sphere, for cutting fruits and vegetables into small balls

Cook's fork: heavy two-pronged fork with a long handle, for lifting and turning meats and other items

Straight spatula: long flexible blade with a rounded end, for spreading icing on cakes

Offset spatula: broad blade bent to keep the hand off hot surfaces, for turning and lifting eggs, pancakes, and meats

Bench scraper: dough knife, broad stiff piece of metal with a wooden handle on one edge, used to cut pieces of dough and scrape workbenches

Skimmer: perforated disk slightly cupped on a long handle, for skimming froth from liquids and removing solid pieces from soups, stocks, and other liquids

Tongs: spring-type or scissors-type, for picking up and handling foods

Wire whip: loops of stainless steel fastened to a handle, for mixing

China cap: cone-shaped strainer, for straining stocks, soups, sauces, and other liquids

Strainer: round-bottomed cup-shaped tool made of screen-type mesh or perforated, for straining pasta, vegetables, and so on

Sieve: screen-type mesh supported with a round metal frame, for sifting flour and other dry ingredients

Colander: large perforated bowl made of stainless steel, for draining washed and cooked vegetables, salad greens, pasta, and other foods

Zester: small hand tool used for removing the colored part of citrus peels in thin strips

Pastry brush: brush for coating items with egg wash or glaze

Can opener: to open steel cans

Scholarly Assistant's Insights

Flashcard deck for basic food lab equipment and their descriptions: pots, pans, and more.

Lab Equipment

Cooking Utensils

Kitchen Tools

Measuring Tools

Kitchenware

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basic food lab

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