| A | B |
|---|
| Utensil is another name for | tool. |
| Parisian scoop (3 sizes) | is used for making melon balls, or balls of other fruit and vegetables. |
| Olivette | is similar to a Parisian scoop, but cuts an olive shape. |
| Tweezers | are used for small, delicate work. |
| Zester | is used to cut grooves in citrus fruit, cucumber and melons. |
| Trussing needle | is used for tying galantines, poultry and other feathered game. |
| Larding needle | is used to insert strips of pork backfat or bacon into meat items such as saddle of venison. |
| Channeling tool is used to | cut channels into some fruit and vegetables resulting in a fancy pattern when sliced. |
| Set of round cutters is used | for croutons, cutting and decorating work of all kinds. |
| Set of round scalloped cutters is used | primarily for aspic designs and vegetables. |
| Column cutter are similar to round cutters | but higher, for cutting columns of bread, carrot, cucumber etc. |
| Aspic cutters | are widely used for decorations to go on chaud-froid base. |
| number and letter cutters | will cut the shapes of the letters and numbers. |
| number and letter cutters are | handmade, and therefore expensive. They save time, so are worth having if you need them. |
| Wedge cutter | cuts apples, pears and radishes into wedges. |
| Decorative silver skewers | are sometimes used to hold fruit and vegetables. They can be skewered onto a centrepiece to add height. |
| Decorative silver skewers are also known as | hatelets. |
