Cooking-ez.com

987 easy and fully explained recipes, with 12,014 photos and 77 videos

Cooking utensils

1,831,457 1063.7/5

Last modified on: March 13^th 2019

Introduction

In general when you first start cooking, utensils don't seem to be that important. Thinking (like me at my beginning) "Well, a pan is a pan, it's all in how you use it". But it's not that simple.

Utensils are very important, almost like quality ingredients, because they allow you to make the recipe in perfect conditions, as the author intended. If you use poor tools and your recipe goes wrong, it will be almost impossible to know where the problem lay. And for your working comfort, it's much easier to work with good tools.

What's here?

On this page you will find information on tools that you can use when cooking. They are separate in two categories : the "10 essentials", those that I think you must have in your kitchen, and the others. For each one, there are explanations on its use, and some councils of purchase. See about buys the best addresses page.

The 10 essentials tools (I can't do anything without them...)

Brush
Chopping board
Knife
Palette-knife
Soft spatula
Tongs
Vegetable peeler
Weighing scales
Whisk
Wooden spatula

Other tools

Brush

For coating or glazing with a liquid, water or beaten egg-yolk for example, or for gently removing excess flour or sugar.

If you intend to buy:

Get two: a small and a larger one with plastic handles, and food-quality bristles, which can go in the dishwasher.

Recipes which use this utensil: 99, of which:


Apple Tatin Terrine	Eggs in tomato shells	Small foie gras pasties	Rabbit with mustard	Rhubarb tart

Chopping board

To cut safely, using your knives, on your work surface.

If you intend to buy:

Get a large one, no less than 30X40 cm. or 12X15 inches, in food-quality plastic. Contrary to a commonly-held belief, wooden chopping boards are not very good in the kitchen: it's quite impossible to get them completely clean, so germs stay on them, and when using with a sharp knife you end up making sawdust. See also this post about chopping board.

Recipes which use this utensil: 10, of which:


Calissons	Croque-monsieur complet	How to peel a pineapple	How to peel a fruit	Succès praliné (praline meringue)

Knife

It's impossible to cook well without good knives. For cutting of course, but also slicing, chopping, etc.

If you intend to buy:

You need quality knives. Typically 3, let's say "small", "medium" and "large" (in French they have names according to their size : "couteau d'office" for the small one, etc.), stainless blade, plastic handle, not serrated, plus the steel (sharpening tool) to go with them.

Recipes which use this utensil: 6, of which:


How to extract passion fruit juice	How to peel a pineapple	Pains briochés aux raisins	How to peel a fruit	How to prepare rhubarb

Palette-knife

For moving small items without breaking them, or lifting up pastry without making a hole it.

If you intend to buy:

Get one (or two: small and large), stainless with plastic handle.

Recipes which use this utensil: 24, of which:


Framboisier	Almond tuiles	Tomato tart	Olive twists	Coconut tuiles

Soft spatula

This is a flexible rubber or plastic spatula, ideal for stirring a preparation that could stick to the bottom of the pan, or for completly emptying a bowl or a pan cleanly without leaving a drop.

If you intend to buy:

Get one with a hard plastic handle that fits well in your hand. Ideally you should have two, a small and a large one.

Recipes which use this utensil: 69, of which:


Apricot fool	Stewed apricots	Raspberry sorbet	Raw beetroot mousse with walnuts	Stewed plums

Tongs

For turning something easily during cooking (apple quarters for example), or removing something hot from a pan, and also for serving spaghetti.

If you intend to buy:

Take a fully metallic and stainless one.

Recipes which use this utensil: 7, of which:


Rolls of fish in smoked ham	Crispy spinach rolls	Escalope of veal in a cream sauce	Wiener Schnitzel	How to cook red meat properly

Vegetable peeler

Very useful for peel fruit and vegetables, cuting chocolate or parmesan chips.

If you intend to buy:

Get one with a stainless blade and a plastic handle.

Recipes which use this utensil: 14, of which:


How to prepare purple artichokes	Small ratatouille with	Raw beetroot salad	How to prepare carrots	Poivrade Artichoke Salad

Weighing scales

With it you can weigh everything, even in small quantities (10-20 g, sometimes less).

If you intend to buy:

To be precise it should be an electronic one. The old-style mecanical spring scales are innacurate, especially for small quantities. It's worth investing in an up-to-date model with "add-and-weigh" facility, which will save you a lot of washing up.

Recipes which use this utensil: 5


Spring Bread	Chocolate rolls (petits pains)	Beef braised in reduced red wine	Sweetcrust pastry (pâte sablée)	Amaretti

Whisk

For beating (eggs) or whipping (cream) a preparation (like a sabayon for exemple), to mix thoroughly, and especially to incorporate air.

If you intend to buy:

Get a stainless one, quite large, with a stainless or plastic handle, also large. It should feel comfortable and you should be able to grip it firmly, otherwise if the handle is too thin you will not be able to work easily.

Recipes which use this utensil: 68, of which:


Chestnut Fudge Cupcakes	Windfall apple jelly	Croque-monsieur complet	Chocolate cream	Cannelés

Wooden spatula

To mix, to stir in a saucepan or frying-pan, etc.

If you intend to buy:

You'll need several, in wood or plastic. If they are wooden, it's worth keeping one for sweet preparations and another for savoury preparations, because wooden tools hold tastes and smells.

Note: A soft plastic spatula is called a "maryse" in French.

Recipes which use this utensil: 48, of which:


Real custard sauce (crème anglaise)	Chocolate and vanilla crème brûlée	Lille style chicken	Pan-fried scallops and chanterelles with Noilly Prat sauce	Fillets of sole meunière

Apple-peeler

Here is a tool that I was sure was just some dumb gadget before my friends Eric and Pascale gave me one! It's an extraordinary tool that peels and removes the core of an apple in less than 10 seconds. The chore of peeling/removing the core is now a thing of the past, and making apple tart or cake becomes a real pleasure.

The only small criticism that could be made is that it is not fully stainless, so you must dry it carefully after washing.

If you intend to buy:

Get a stainless one, with a suction pad to fix it onto your work surface.

Recipes which use this utensil: 24, of which:


Apple semelles (flat apple tarts)	Apple Pie	Baked apples from St Aubin le Vertueux	Toffee apple upside-down cake	Apple Strudel

Araignée (spider)

A kind of skimmer, like a shallow wire basket on a long handle. It's ideal for removing something solid from a liquid, like vegetables in water for example.

If you intend to buy:

Get a stainless one, preferably from a professional catering supplier where you will find different sizes.

Recipes which use this utensil: 10, of which:


Salmon chard rolls	Mussels marinière	How to prepare corn salad	How to prepare romanesco	Fillets of sole Dieppoise

Baking sheet

This is a metal sheet or tray, covered with a non-stick coating, similar to the lining of an oven.

It can be used for cooking a wide range of things, but mainly small items to be cooked together such as rock cakes or profiteroles.

If you intend to buy:

Buy one made of steel or aluminium, but most importantly with a non-stick coating, otherwise you will always need to line it with cooking parchment, or grease with butter, then dust with flour.

Recipes which use this utensil: 180, of which:


Classic French white bread	Pistachio shortbread biscuits	You should not put an aluminum container directly in the oven	Brownie	Toasted flaked almonds

Blender

A blender consists of a sort of "propellor" or knife blade, driven by an electrc motor.

Ideal for transforming a lumpy mixture into something smooth and homogenized.

There are two kinds: classic blenders with a goblet into which one pours the substance to be blended, and hand blenders which are cheaper and more practical, which can be plunged directly into a bowl or pan.

If you intend to buy:

Choose the hand blender if possible, with a power rating of at least 400 Watts, with a sharp blade. It is useful to be able to take the blender apart for cleaning.
On the other hand, having lots of different speeds serves no real purpose.

Recipes which use this utensil: 33, of which:


Cocktail sauce	Strawberry-mint sorbet	Quince and apple compote	Mayonnaise	Leek and potato soup

Cake and pastry moulds

For cooking all your cakes. Available in various shapes and sizes for tarts, cakes, madeleines, financiers, etc.

If you intend to buy:

Silicone cake and pastry moulds are available, which look like rubber, but are oven and freezer proof. It's absolutely great because cakes cooked in this kind of mould never stick. It is not necessary to butter and flour the inside.

Recipes which use this utensil: 10, of which:


Frozen Nougat	Chinois	Four quarters (adding fruit)	Four quarters	Sandwich bread

Chinois

A chinois is a solid conical strainer. It's mainly used for extracting liquid from a mixture by pressing down hard onto it.

If you intend to buy:

Get a fully stainless one.

Recipes which use this utensil: 2


Citrus crunch	Béarnaise sauce

Cream whipper

The Gourmet Whip was initially intended for making whipped cream (like chantilly) by injecting a neutral gas. But now it is used for many other foams, in different flavours, savoury or sweet, cold or hot.

It was the Catalan chef Ferran Adria who started to use a Gourmet Whip to make his famous "espumas" (Catalan word for foams), sometimes hot, in surprising flavours.

If you intend to buy:

Don't get a "chantilly cream whip" which will be too limited. See the best addresses page for more information.

Recipes which use this utensil: 9, of which:


Black Forest gateau	Chocolate Chantilly	Crème de foie gras	Foie gras Chantilly	Raw beetroot mousse with walnuts

Cutter

This is a ring (or other shape) with a sharp edge, which when pressed down cuts out shapes from pastry, doughs or other soft materials.

If you intend to buy:

These are available in metal or plastic, in different diameters, plain or "star" (toothed). I suggest you get a set of several sizes, in plastic, plain to begin with.

Recipes which use this utensil: 32, of which:


Dublin fruit scones	Kouign-amann	Mini lemon millefeuilles	"BN style" chocolate-filled biscuits	Polenta with spinach and soft-poached egg

Dessert ring

Like tart rings, but taller (generally 4 cm ou 1.6 inches), dessert rings are used to keep preparations, usually cold, in shape during the assembly of a layered dish.

If you intend to buy:

Buy stainless steel ones.

Recipes which use this utensil: 6, of which:


Framboisier	Soufflée omelette with cheese	Succès praliné (praline meringue)	Half-cooked chocolate cake with raspberry coulis	Black Forest gateau

Electronic thermometer

When cooking it is frequently necessary to know the temperature of a preparation. Sometimes it's indispensable, like for recipes using cooked sugar or foie gras.

If you intend to buy:

The classic alcohol-filled thermometer is not precise enough and cannot be used at high temperatures (to mesure temperature of something in the oven). I strongly recommend an electronic one with a wire probe. You can get a very useful model with an alarm, which sounds when a precise temperature is reached.

Recipes which use this utensil: 41, of which:


Corsican tarts	Like Bounty	Home-made terrine of foie gras	Italian Meringue	Fresh mint ice-cream

Forcing bag

For filling small moulds, making small fancy items, shaping small cakes.

If you intend to buy:

The bag can be a nylon reusable one (washable), or single use (sold in multiple packs).

Nozzles (or icing tubes) are available in 2 different materials: metal (old fashioned, less practical) and polycarbonate (very hard plastic, more practical).
There are two main types of nozzle: star (toothed or ribbed) and plain (smooth). Star nozzles are used for decorative effects.
And finally nozzle diameters, usually given in millimeters: I advise you to get a set of several diameters (from 4 to 12 millimeters for example).

More details can be found on this dedicated page.

Recipes which use this utensil: 45, of which:


Strawberry Verveine Tart	Arizona cupcakes	Almond dacquoise	Millefeuille	St Tropez tart

Ladle

A ladle is like a large round spoon with a long handle, used particularly for taking liquids out of containers.

If you intend to buy:

Get one with at least the rounded spoon part in stainless steel, or better still, all stainless.

Recipes which use this utensil: 2


How to rehydrate dried mushrooms	Cured Pork Belly With Lentils

Mandolin

A mandolin is used to cut ingredients (fruit, vegetables, etc.) into very even slices or small sticks. It consists of flat bed with an adjustable blade (plus a range of additional different plates or blades) over which the items are pushed to and fro.

If you intend to buy:

Mandolins can be bought from catering suppliers. Professional quality ones are stainless steel, precise, and can be dismantled. They are perfect but rather expensive. Those that you find in the supermarket are generally useless.

The model you can see in the photos is usually sold at trade fairs and markets. It's a good quality tool (made in Germany) that I've been using for years.

Recipes which use this utensil: 43, of which:


Celeriac and mushroom gratin	Eggs meurette	Loin of pork with herbs and julienne vegetables	Warm chicken salad	Summery cheese on toast

Pan

The basic utensil in cooking, for everything that needs to be cooked, boiled, heated, etc.

If you intend to buy:

Basically you need a set of good quality pans. Quality means: stainless, with a thick base, if possible with either a removable or metal handle (which can be put in the oven). Avoid non-stick pans, it's not easy to see what's going on in them, with the black bottom.

Recipes which use this utensil: 20, of which:


Ratatouille	Two-stage beef chuck	Pea risotto "mantecare"	Lime meringue tart	Celeriac soup with mustard

Pique-vite (pastry pricker)

For pricking over the base of a tart, or sheet of puff pastry, to prevent bubbles during cooking. This is usually done with a fork, but this small roller does the same thing very fast and evenly. It's very cheap and useful.

If you intend to buy:

Get a plastic one.

Recipes which use this utensil: 36, of which:


Simple maple-syrup tart	Comtoise tart for Seàn	Apple semelles (flat apple tarts)	Leek and artichoke tart à la piémontaise	Sicilian Epiphany Pie

Plastic film and cooking papers

See the page dedicated to plastic film and papers used in cooking.

Recipes which use this utensil: 22, of which:


Cigarettes Russes (Piroulines)	Rice pudding with fruit and nuts	Chocolate and vanilla crème brûlée	Filet mignon with mustard and tarragon sauce	Morteau sausage rolled brioche

Plastic sheet

Bread dough needs to be covered during resting and rising, and a damp tea-towel works well. (It needs to be damp so that it does not take moisture from the dough).

Another good solution is to use a plastic sheet (cut from a large plastic bag for example) which protects the dough well and, very importantly, maintains the moist atmosphere around it.

Recipes which use this utensil: 8, of which:


Brioche dough	Cramique	Mustard baps	Poitevin twist	Benoîton

Pommes parisiennes spoon

This is a metal scoop, half spherical in shape, used to cut small even balls of fruit or vegetables. Sometimes sold as a melon ball spoon.

If you intend to buy:

Different sizes are available from good cookshops and professional catering supplier. Buy stainless steel with a plastic handle.

Recipes which use this utensil: 12, of which:


Eggs Comtoise	How to poach peaches	Quick stuffed courgettes	Poire Belle Hélène	Minted Melon

Rolling pin

A rolling pin is a rigid cylinder which is used for rolling out all kinds of dough.

If you intend to buy:

Choose a simple, solid rolling pin (rather than with attached handles); the ideal is a wooden roller 45 cm long and 5 cm in diameter (18 inches long and 2 inches in diameter).
If you have a handy friend or relative who can make one like this for you, so much the better. Mine, for example, that you can see the photos, was made by my father from a piece of beech and is perfect.

Recipes which use this utensil: 23, of which:


Kouign-amann brioche	Craquelin (sweet cracker dough)	French croissants	X-Files cookies	Valay-Brest

Salad spinner

A salad spinner is a simple device: a kind of mesh basket which is spun by turning a handle on the lid.
As the basket turns very fast, any items in it are forced agaisnt the sides by centrifugal force, and the water (or other liquid) they contain is spun off and collects in the bottom of the container.

Of course, it's designed for drying salads, but it works well for other things, like cooked spinach for example.

If you intend to buy:

Choose a model that is robustly made, especially the handle, which has to withstand a lot of force.

Recipes which use this utensil: 14, of which:


How to prepare sorrel	How to prepare romanesco	How to prepare broccoli	Vegetable rosette tart	Pork medallions with "full" turnips

Scouring pad

This sponge with one abrasive face is normally use to clean pans, but it's also very useful for scrubbing fruit or vegetables that are not going to be peeled like courgettes or potatoes.

If you intend to buy:

Keep one exclusively for this. Never use it for washing up, as it must not come into contact with soap or cleaning products.

Recipes which use this utensil: 2


Hot box cheese	Quick courgette soup with cheese

Serrated knife

Unlike a classic knife, which is ground to produce a fine cutting edge to the blade, a serrated knife has teeth like a saw.

This kind of knife doesn't need sharpening, and cuts certain foods, bread and cakes for instance, more easily than a normal knife.

If you intend to buy:

There's no need to get an expensive one, just choose one which is stainless and has a plastic handle, as this is easy to clean.

Recipes which use this utensil: 5


Paris-Brest	Chocolate cereal bars	How to grill salmon well	Mini Mont-Blanc choux puffs	Chouquettes

Short-handled brush

This is a small hand brush with very fine bristles, used for gently brushing the dough during bread making, to remove excess flour. Very useful, indispensable even, for bread recipes where the soft dough has a high water content, like French baguettes.

If you intend to buy:

If possible buy it in a professional cookware shop.

Recipes which use this utensil: 1

Puff or flaky pastry (pâte feuilletée)

Sieve

A sieve is a fine strainer, which can be used to filter a preparation thoroughly (a blackcurrant coulis for example), but also for solids to make them smoother (potato purée for example).

If you intend to buy:

These are avalable in the classic round form with a handle, or flat for thicker preparations.

Choose the form in stainless steel.

Recipes which use this utensil: 12, of which:


Rabbit civet "à la normande"	Provençal colombier for Pentecost	Linzer torte	Grapefruit moelleux	Raspberry sorbet

Silcon baking mat

Sometimes using a nonstick baking sheet is not enough when cooking items that stick well, such as macarons or coconut tuiles for example.

In this case it's possible to line the sheet with cooking parchment,but one can also use a silicone baking mat which is a flexible sheet with a silicone coating, more non-stick than any baking sheet. Nothing sticks to it, and above all can be reused after washing.

If you intend to buy:

Get one the size of your oven for the most efficient use.

Recipes which use this utensil: 1

Praline

Skimmer

Used for removing the froth that forms on top of some liquids during cooking like soups, stock, jams, etc.

Sometimes it's used for removing something from liquid, like vegetables in water for example, but this is not the ideal tool, it's better to use an araignée (spider).

If you intend to buy:

Get a large stainless one.

Recipes which use this utensil: 19, of which:


Cured Pork Belly With Lentils	Potted meat (rillettes)	Mussels marinière	How to prepare tomatoes	Fillets of sole Dieppoise

Strainer

Circular in shape and available in different gauges (size of holes). Very useful for straining something liquid or sieving a powder, like for example a raspberries coulis to extract all the seeds, or for sieving flour.

If you intend to buy:

Get a fully stainless one, with a plastic or stainless handle.

Recipes which use this utensil: 62, of which:


Chocolate tart	Chocolate cream	Greek salad	Fillets of sole Dieppoise	Smoked eggs

Tart rings, moulds or tins

For cooking tarts and tartlets, you can use classic moulds or tins (left photo), or rings (right photo) which are moulds with no base that are placed on a non-stick baking sheet for cooking. This is what pastry chefs use, because with no base, tart cook faster and more evenly, and it's easier to remove them from the ring.

If you intend to buy:

Use tins (better heat diffusion), preferably non-stick (easier to turn out). Rings should be stainless steel.

Recipes which use this utensil: 10, of which:


Tomato tart	Exotic fruit tart	Alsatian apple tart	How to bake blind a pastry cake	Vegetable tartare

Vegetable mill

Vegetable mills have been around for a long time, and are fairly simple: a revolving plate forces the vegetables (or fruits) through a grill plate (the size of holes varies).

Of course it takes a bit of effort and elbow grease, but unlike a blender - which pulverises everything - a vegetable mill acts as a sort of filter. It can produce very smooth high-quality soups and purées as it excludes everything that won't pass through the grill (seeds, pips, leaves, etc.).

If you intend to buy:

Choose a robust model in stainless steel that won't rust after washing (avoid the plastic ones).

Recipes which use this utensil: 1

Quince paste

Wire rack

Mainly used for leaving items to cool (cakes, tarts, etc.), so that air can circulate around them, particularly underneath.

Generally metal utensils, rectangular or round as in the photo.

If you intend to buy:

Buy a large one, preferably stainless steel.

Recipes which use this utensil: 86, of which:


Saint Honoré cake	Cherry and pistachio tarts	Flaky brownie brioche	How to keep a tart pastry case crisp	Mini apricot and pistachio brioches

100 latest comments posted

Thankx for answer because of this i already made my assignment
Posted by Edralyn june 14^th 2012 at 18:18 (n° 1)
thank you so so much... yes i made my assignment now!!!!
Posted by Apple Gem june 15^th 2012 at 14:12 (n° 2)
Ty very much !! this could be help in our project ty very much again !! :">
Posted by kimuel mark june 16^th 2012 at 14:17 (n° 3)
Tnx much ........help me tew revise for my exam
Posted by Anonymous june 21^th 2012 at 01:12 (n° 4)
tnx this realy help my quiz
Posted by johnny june 27^th 2012 at 02:35 (n° 5)
Thanks, really helped :DD
Posted by Krycht july 2^nd 2012 at 02:55 (n° 6)
why do we use the different size and types of knives?
Posted by mharlyn july 2^nd 2012 at 13:30 (n° 7)
Because we cut different things of different sizes.
Posted by jh july 2^nd 2012 at 13:39 (n° 8)
thanks....it helps a lot especially on our assignments. :)
Posted by cath july 3^rd 2012 at 12:44 (n° 9)
Thanks, this was very well put with great information and option selecting this will better my talent and knowledge of becoming a chef and achieve my goals. Thanks Again!
Posted by Unknown july 7^th 2012 at 20:15 (n° 10)
hi thx this really kinda helped btw thx again
Posted by gabby august 19^th 2012 at 10:31 (n° 11)
Very helpful indeed!
Thank you so much
Posted by The future kitchenhand september 3^rd 2012 at 10:39 (n° 12)
thanks for many it is very helpful
Posted by hannygrace september 8^th 2012 at 14:57 (n° 13)
Thank you very much it is very useful and helpful to me now.
Posted by Anonymous september 12^th 2012 at 15:41 (n° 14)
very helpful indeed but needed more videos
Posted by Anonymous september 19^th 2012 at 23:18 (n° 15)
to tell you the truth this was good after all.it soerisly help me in my assingment.thanks alot
Posted by benie october 13^th 2012 at 16:40 (n° 16)
oh it can really help in doing my assignment in food tech.
Posted by mae october 18^th 2012 at 14:47 (n° 17)
i like it it answer my question thank uuuuuuuuuuuuuu
Posted by alleah october 28^th 2012 at 06:45 (n° 18)
Thank you, it helps alot for my homework =))
Posted by jelly november 6^th 2012 at 13:33 (n° 19)
This is No help to me it is just the basic untensils
Posted by Grrrrrr november 6^th 2012 at 18:21 (n° 20)
thanks for this page...this is very helpful for me even if im a high school student...this is the big answers to my questions..so i know how to use the different tools and equipments...thank you very much
Posted by lethe salen november 9^th 2012 at 06:48 (n° 21)
thank you so much for this information this is very important to as, as a HRM students thank you so much and god bless!!!
Posted by kramoel aruga siclap november 18^th 2012 at 07:49 (n° 22)
thank you helped with my HW
Posted by nigga november 20^th 2012 at 08:46 (n° 23)
i love this site alot gave me all what i wanted
Posted by Wisdom november 24^th 2012 at 12:13 (n° 24)
Very useful..Thank u soo much!!!
Posted by Achintha november 26^th 2012 at 04:56 (n° 25)
i love this site. this what i expected to get the name of the kitchen utensils. Thank u
Posted by Ugan november 28^th 2012 at 11:10 (n° 26)
thanx,,,solve my assignment...
Posted by heart december 5^th 2012 at 08:53 (n° 27)
It really helped me i'm grateful i never had any kitchen experience but now with the pictures i know what they look like..thanks once again
Posted by Deejay december 27^th 2012 at 10:48 (n° 28)
I'm pleased with the results
Posted by Chef robinson january 9^th 2013 at 10:19 (n° 29)
why do we need to know the different cooking utensils?
Posted by Anonymous january 19^th 2013 at 13:36 (n° 30)
To cook easily, with the right one at the right moment.
Posted by jh january 19^th 2013 at 15:05 (n° 31)
Thank for assisting me in doing assignment.
Posted by munesh february 8^th 2013 at 08:57 (n° 32)
thank you so much i was doing my kitchen task n found this helpful
Posted by zaibster47 march 16^th 2013 at 04:35 (n° 33)
Thank you.It is so useful.Arshia.
Posted by Anonymous march 19^th 2013 at 13:02 (n° 34)
Thanks this help out a lot for homework!!!(:
Posted by that babe shay april 15^th 2013 at 20:20 (n° 35)
good, but how do u care for them. incomplete but comprehensive answer. :)
Posted by kimberly may 4^th 2013 at 22:34 (n° 36)
its amazing.!! it will help me because im taking hrm this year.. thanks a lot!! ^^
Posted by mr.y0w may 15^th 2013 at 10:18 (n° 37)
im very thankful........it will help me cauz im taking my grade seven""""
Posted by andrea june 6^th 2013 at 12:03 (n° 38)
Thank you for this It can mr to my homework in Culinary Arts
Posted by Meira May june 12^th 2013 at 06:48 (n° 39)
thankx......
Posted by Lady june 15^th 2013 at 08:51 (n° 40)
Thanksss it help me so much,,! especially my project..
Posted by Kimver Lee june 23^th 2013 at 14:39 (n° 41)
thanks/// it really worked for me
Posted by Shivi june 24^th 2013 at 04:22 (n° 42)
thank you !!!!
its very useful in a student like me:)
Posted by inami june 25^th 2013 at 11:23 (n° 43)
Vary helpful thnx
Posted by LeCook june 25^th 2013 at 23:23 (n° 44)
it's realy help me to finish my ass.thanks a lot..........
Posted by ellen mae august 7^th 2013 at 10:41 (n° 45)
very helpful..^^
tnx..
finally..
my prob is solve..
Posted by kio august 21^th 2013 at 10:51 (n° 46)
Are all of the baking utensils listed above?? If so, thank you so much. I have been searching for hours to find these. Thanks a lot!
Posted by Katherine august 29^th 2013 at 00:27 (n° 47)
Well, almost I think. At least the most used.
Posted by jh august 29^th 2013 at 09:40 (n° 48)
thank q it helped me in my project
Posted by Dimple august 30^th 2013 at 19:12 (n° 49)
thanks!
Posted by thanks! september 10^th 2013 at 05:26 (n° 50)
wow interesting cooking equiment
Posted by sumaya september 11^th 2013 at 19:44 (n° 51)
oh my god!!!!!! this is what i think about!!! thank you so much houngsameda!!! philippines
Posted by goo jane young september 25^th 2013 at 14:20 (n° 52)
thanks but when you learn about more utensils, add them to this because my assignment requires 50 utensils and their uses but im only on number 12.Thanks anyway
Posted by Anonymous october 9^th 2013 at 16:04 (n° 53)
all of this is rally helpful
Posted by Anonymous october 9^th 2013 at 16:50 (n° 54)
thanks got a good grade now
:)
Posted by hgnu ou october 9^th 2013 at 20:30 (n° 55)
tnx a lot,its such a big help,more power and god bless....
Posted by anne october 25^th 2013 at 13:21 (n° 56)
thank u very much (:

Posted by yatzkie93 november 25^th 2013 at 14:33 (n° 57)
what is the types of equipment? i need a answer please thank you
Posted by tine december 1^st 2013 at 01:28 (n° 58)
What do you mean by types, and for which utensils?
Posted by jh december 1^st 2013 at 13:58 (n° 59)
Am really greatful.... Assignment solved
Posted by Hamzat.... Determination december 25^th 2013 at 12:37 (n° 60)
Mérci beaucoup
Posted by Azeezat december 25^th 2013 at 14:22 (n° 61)
i really luv dis site it helps me alot in my assignment i was even doubting on how to get the answer but with the help of ur site i did everything perfectly thanks.
Posted by nureni khadijat damilola january 4^th 2014 at 18:25 (n° 62)
love this, wonderful for assignment
Posted by Orz march 17^th 2014 at 19:16 (n° 63)
thank you for you and i wish that this will stay and make every one smile!!!!!
Posted by lee june 4^th 2014 at 15:40 (n° 64)
this is so wrong.that is not i need..
Posted by althea luna july 3^rd 2014 at 12:24 (n° 65)
Thank you very much!!!!!
lolol
Posted by Anonymous july 5^th 2014 at 11:11 (n° 66)
Thanks so much guys you safe my life at homework
Posted by philip august 18^th 2014 at 12:30 (n° 67)
this website is pointleess
Posted by hi september 8^th 2014 at 18:54 (n° 68)
This helped very much thank you
Posted by Anonymous september 12^th 2014 at 02:21 (n° 69)
This infermations are 100% helping for my project work... So thanks
Posted by Akash september 18^th 2014 at 19:48 (n° 70)
thank you !!
Posted by cutie november 3^rd 2014 at 13:40 (n° 71)
thank you very much!!!! I think this homework will give me a high score to my adviser
❤❤
Posted by maureen november 22^th 2014 at 12:20 (n° 72)
Thank you very very much now I must pass my foods and nutrition exam
Posted by Aneisa december 15^th 2014 at 01:23 (n° 73)
Thanks for the information now i can get an A on my assignment!!!
Posted by Anonymous february 10^th 2015 at 18:00 (n° 74)
rubbish
Posted by bob february 28^th 2015 at 20:20 (n° 75)
This site is very good because it is very helpful for me and give good information.
Posted by Anonymous april 17^th 2015 at 13:37 (n° 76)
very helpful altough some weren't there that i need but thanks though.. my teacher will help when we are going through it.. imma grade 7 student
Posted by cheyanne april 25^th 2015 at 19:48 (n° 77)
Several places say "silicon" (a chemical element) where "silicone" (a plastic that withstands high temperature) is meant.
Posted by Josh may 17^th 2015 at 19:32 (n° 78)
thanks for the some idea and information,now i can make a business plan....))
Posted by Anonymous august 29^th 2015 at 08:48 (n° 79)
My name is Zahabiyah l get My answers
Posted by Zaha iyah september 5^th 2015 at 18:11 (n° 80)
thanx for heping me for my project
dipika
Posted by Anonymous november 15^th 2015 at 08:34 (n° 81)
i like this site because they give u a more utensils for cooking
Posted by jaylloe november 16^th 2015 at 12:39 (n° 82)
Thank you very much it helps my assignment very good in commercial cooking
Posted by Rovin navarrette january 28^th 2016 at 12:52 (n° 83)
why we need to use utensils for cooking?
Posted by angelica capillo march 16^th 2016 at 02:21 (n° 84)
Because it's much easier.
Posted by jh march 16^th 2016 at 08:21 (n° 85)
thank u so much this really hepls my assignment..! :)

#imSoThankful
Posted by Althea Belle S. Cullen june 14^th 2016 at 11:28 (n° 86)
thanks :)
Posted by Emily june 25^th 2016 at 03:35 (n° 87)
:3 thanks it help me to my assingment i will share this web to my freinds and classmates to your web will be famous :3

#(RTBF) RoadToBeFamous
Posted by Type Mo Katawan ko no? july 26^th 2016 at 16:10 (n° 88)
thank you it helps me for hom ed
Posted by Anonymous september 2^nd 2016 at 19:47 (n° 89)
Thanks!It really with my assignment!
:) !
Posted by rickyjr. november 15^th 2016 at 16:00 (n° 90)
thankkkkssss!!!!!!!! IT HELPED ME IN MY HOMEWORK
Posted by MARKY MALL november 30^th 2016 at 22:08 (n° 91)
Can you demonstrate the proper use of kitchen utensils?
Posted by julie Ann january 15^th 2017 at 10:23 (n° 92)
I'm afraid not.
Posted by jh january 15^th 2017 at 10:43 (n° 93)
give me a 10 kitchen utensils
Posted by andro february 6^th 2017 at 11:31 (n° 94)
😋so intersting it is....Thanku
Posted by Rameesha Nadeem february 8^th 2017 at 15:01 (n° 95)
nice site guys;).....
Posted by minerva february 20^th 2017 at 03:53 (n° 96)
Gideon:
Thanks so much, I love and encourage your effort
Posted by Anonymous february 21^th 2017 at 23:34 (n° 97)
thank you. this is very helpful ^_^
Posted by Bev march 10^th 2017 at 05:09 (n° 98)
trash site lol jk thx for putting time and efort into it
Posted by Anonymous march 10^th 2017 at 20:01 (n° 99)
thank you for this information , it helps on me alot as a senior high student ^_^
Posted by Justin june 28^th 2017 at 04:09 (n° 100)

Post your comment or question

You are welcome, if you wish, to comment on this page: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the page, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.