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A kitchen utensil is a hand held, typically small tool that is designed for food related functions. Food preparation utensils are a specific type of kitchen utensil, designed for use in the preparation of food. Some utensils are both food preparation utensils and eating utensils; for instance some implements of cutlery – especially knives – can be used for both food preparation in a kitchen and as eating utensils when dining (though most types of knives used in kitchens are unsuitable for use on the dining table). In the Western world, utensil invention accelerated in the 19th and 20th centuries. It was fuelled in part by the emergence of technologies such as the kitchen stove and refrigerator, but also by a desire to save time in the kitchen, in response to the demands of modern lifestyles.

+ List of food preparation utensilsNameAlternative namesPurpose in food preparationDesignImageApple corerTo remove the core and pips from apples and similar fruitsApple cutterTo cut apple and similar fruits easily while simultaneously removing the core and pips. Cf. peelerBasterUsed during cooking to cover meat in its own juices or with a sauce. An implement resembling a simple pipette, consisting of a tube to hold the liquid, and a rubber top which makes use of a partial vacuum to control the liquid's intake and release. The process of drizzling the liquid over meat is called basting – when a pastry brush is used in place of a baster, it is known as a basting brush. Beanpot A deep, wide bellied, short necked vessel used to cook bean based dishes Beanpots are typically made of ceramic, though pots made of other materials, like cast iron, can also be found. The relatively narrow mouth of the beanpot minimizes evaporation and heat loss, while the deep, wide, thick walled body of the pot facilitates long, slow cooking times. They are typically glazed both inside and out, and so cannot be used for clay pot cooking. Biscuit pressCookie pressA device for making pressed cookies such as spritzgebäck. It consists of a cylinder with a plunger on one end which is used to extrude cookie dough through a small hole at the other end. Typically the cookie press has interchangeable perforated plates with holes in different shapes, such as a star shape or a narrow slit to extrude the dough in ribbons. Blow torchBlowtorch, blowlampCommonly used to create a hard layer of caramelized sugar in a crème brûlée. Boil over preventerMilk watcher, Milk guard, Pot minderPreventing liquids from boiling over outside of the potA disc with a raised rim, designed to ensure an even distribution of temperature throughout the pot. This preventing bubbles from forming in liquids such as milk, or water which contains starch (for instance if used to cook pasta). Can be made of metal, glass or ceramic materials. Bottle openerTwists or pulls the metal cap off of a bottleBowlTo hold food, including food that is ready to be servedA round, open topped container, capable of holding liquid. Materials used to make bowls vary considerably, and include wood, glass and ceramic materials. Bread knifeTo cut breadA serrated blade made of metal, and long enough to slice across a large loaf of bread. Using a sawing motion, instead of pushing force as with most knives, it is possible to slice the loaf without squashing it. Browning trayBrowning plate, Browning bowlUsed in a microwave oven to help turn food brownGenerally made of glass or porcelain to absorb heat, which helps colour the layer of food in contact with its surface. Butter curlerUsed to produce decorative butter shapes. Cake and pie serverCake shovel, pie cutterTo cut slices in pies or cakes, and then transfer to a plate or containerThis utensil typically features a thin edge to assist with slicing, and a large face, to hold the slice whilst transferring to a plate, bowl or other container. Cheese cutter Designed to cut soft, sticky cheeses (moist and oily). The cutting edge of cheese cutters are typically a fine gauge stainless steel or aluminium wire. Cheese knifeUsed to cut cheese. Cheese slicerUsed to cut semi hard and hard cheeses. It produces thin, even slices. CheeseclothTo assist in the formation of cheeseA gauzed cotton cloth, used to remove whey from cheese curds, and to help hold the curds together as the cheese is formed. Chef's knifeOriginally used to slice large cuts of beef, it is now the general utility knife for most Western cooks. Cherry pitterOlive stonerUsed for the removal of pits (stones) from cherries or olives. ChinoisChinoiseStraining substances such as custards, soups and sauces, or to dust food with powder A conical sieveClay potA cooking pot made out of clayCleaverHacking through bone or slicing large vegetables (such as squash). The knife's broad side can also be used for crushing in food preparation (such as garlic). A large broad bladed knife. ColanderUsed for draining substances cooked in waterA bowl shaped container with holes, typically made from plastic or metal. It differs from a sieve due to its larger holes, allowing larger pieces of food, such as pasta, to be drained quickly. Cookie cutterBiscuit mould, Biscuit cutter, Cookie mouldShaping biscuit doughGenerally made of metal or plastic, with fairly sharp edges to cut through dough. Some biscuit cutters simply cut through dough that has been rolled flat, others also imprint or mould the dough's surface. CorkscrewPierces and removes a cork from a bottle. Crab crackerLobster crackerUsed to crack the shell of a crab or lobsterA clamping device, similar in design to a nutcracker but larger, with ridges on the inside to grip the shell. Egg timerUsed to correctly time the process of boiling eggs. Historical designs range considerably, from hourglasses, to mechanical or electronic timers, to electronic devices which sense the water temperature and calculate the boiling rate. Fat separatorDevice used to defat or separate fat from stocks or gravies. Fillet knifeA long, narrow knife with a finely serrated blade, used to slice fine filet cuts of fish or other meat. Fish scalerUrokotoriUsed to remove the scales from the skin of fish before cookingFish sliceSpatula, turnerUsed for lifting or turning food during cookingFlour sifterBlends flour with other ingredients and aerates it in the process. Food millUsed to mash or sieve soft foods. Typically consists of a bowl, a plate with holes like a colander, and a crank with a bent metal blade which crushes the food and forces it through the holes. FunnelUsed to channel liquid or fine grained substances into containers with a small opening. GraterCheese grater, ShredderUsed to grate cheeses, spices, citrus and other foodsGravy strainerGravy separatorA small pouring jug that separates roast meat drippings from melted fat, for making gravy. Lemon reamerA juicer with a fluted peak at the end of a short handle, where a half a lemon is pressed to release the juice. Lemon squeezerA juicer, similar in function to a lemon reamer, with an attached bowl. Operated by pressing the fruit against a fluted peak to release the juice into the bowl. Lobster pickLobster forkA long handled, narrow pick, used to pull meat out of narrow legs and other parts of a lobster or crab. multi cookerBoiling pasta, steaming vegetablesA pot and a slightly smaller tightly fitting colanderMeasuring cup: DRYmetal or plastic with straight handle. no spout Measuring cup: LIQUIDMeasuring jug, Measuring jar The Pyrex brand traditional measuring cup (the Anchor Hocking brand look alike is shown, right) is available in 1 cup (8 ounce), 2 cup (16 ounce), 4 cup (32 ounce) and 8 cup (64 ounce) sizes and includes U. S. customary units in quarter, third, half and two thirds cup increments, as well as metric units. Measuring spoonTypically sold in a set that measures dry or wet ingredients in amounts from 1/4 teaspoon (1.25 ml) up to 1 tablespoon (15 ml). Meat grinderMincerOperated with a hand crank, this presses meat through a chopping or pureeing attachment. Meat tenderiserUsed to tenderize meats in preparation for cooking. Usually shaped like a mallet. Meat thermometerThermometer used to measure the internal temperature of meats and other cooked foods. Melon ballerSmall scoop used to make smooth balls of melon or other fruit, or potatoes. NutcrackerTo crack open the hard outer shell of various nuts. Nutmeg graterA small, specialized grating blade for nutmeg. Oven gloveOven mittTo protect hands from burning when handling hot pots or trays. Pastry bagTo evenly dispense soft substances (doughs, icings, fillings, etc.). Pastry blenderCuts into pastry ingredients, such as flour and butter, for blending and mixing while they are in a bowl. It is made of wires curved into a crescent shape and held by a rigid handle. Needle, about 20 cm long and about 3mm in diameter, sometimes with a blade at end for pushing through poultryTwineButcher's twine, Cooking twine, Kitchen string, Kitchen twineFor trussing roasts of meat or poultry. Twine must be cotton—never synthetic—and must be natural—never bleached—in order to be "food grade". WhiskBalloon whisk, gravy whisk, flat whisk, flat coil whisk, bell whisk, and other types. To blend ingredients smooth, or to incorporate air into a mixture, in a process known as whisking or whippingMost whisks consist of a long, narrow handle with a series of wire loops joined at the end. Whisks are also made from bamboo. Wooden spoonFor mixing and stirring during cooking and baking. ZesterFor obtaining zest from lemons and other citrus fruit. A handle and a curved metal end, the top of which is perforated with a row of round holes with sharpened rims.