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Terms in Tools, Equipments & Utensils

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Bastible
A heavy pot usually made of iron with three legs or hung from a hook and a flat base of Irish origin used to cook over open fires. Bastibles can be used to bake in by placing the lid filled More…
Boletus
A wild mushroom that can be recognised by the spore-bearing tubes on the underneath of its cap. The best known species is the cep or porcini. Dried cep mushrooms and are probably the most More…
Boning Knife
Used to bone out meat
Brat Pan
A large tilting pan with lid, which can be used to shallow fry, deepfry, stew, braise and boil. Bratt Pan
Broiler Pan
A rectangular pan with a rack, sometimes included in an oven.
Butcher's Scimitar
Used to slice raw meats into even steaks and chops
Canelle knife
Used to cut thin strips of citrus fruit rind or the peel of vegetables to form a decorative pattern
Carver
Used o cut even slices of meat Pitter To remove the stones from cherries or olives
Cheese Knives
Cheese Knives Curved with prongs to use on a cheese board or cheese wires to get thinner slices or cut up larger blocks
Chef's or chopping Knife
Ued for Chopping, dicing and slicing vegetables, meat, herbs and other ingredients
Cleaver
Used to hack through bone - vegetable cleavers are used as a general chopping and slicing knife
Crock Pot
Am electric duck oven or casserole used to cook stews and soups slowly.Commonly known as "Slow Cooker"
Cutlet Bat
Used to flatten meat and fish especially escalopes
Dutch Oven
A heavy pot with a tight-fitting cover
Egg Slicer
used to slice boiled eggs evenly
Filleting Knife
Used to fillet fish and to thin slice and segment fruit and soft vegetables
Fish scaler
Used to scrape the scales off fish
Grapefruit Knife
Used to prepare and eat grapefruit
Grater
Used to grate various foods from nutmeg to cheese
Harissa
A very hot pepper sauce from North Africa, made from a purée of olive oil, chillie, garlic, coriander, caraway or cumin and several other spices.
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