| A | B |
|---|
| Double boiler | Used to scald milk or melt chocolate |
| Basting spoon | Used to pour juices over meats, or for stirring large amounts of food. |
| Turner | Used to flip hot cakes, hamburgers and eggs |
| Ladle | Used to serve soups, chowders or gravies. |
| Beverage open | Used to punch open cans or open bottles in order to pour out content. |
| Metal spatula | Used to level dry ingredients, to frost cakes, and spread sandwich fillings. |
| Slotted spoon | Used to serve green beans or other vegetables without picking up the liquid. |
| Rubber spatula | Used to scrape batter from the sides of a bowl or scrape dishes. |
| Slicing knife | Used to cut breads, pound cakes, and thin pieces of meat. |
| Colander | Used to drain fruits and vegetables, salad greens, noodles, and spaghetti. |
| Whisk | Used to mix cakes or pancake batter or beat eggs. |
| Grater | Ttoe grate cheese or shred vegetables. |
| Casserole w/ lid | Used to bake and serve one dish meals. |
| Pie pan | For baking various desert and main dish pastries. |
| Dry measuring cups | Used to measure ingredients such as flour, sugar, or shortening. |
| Juicer | To get juices from fruit. |
| Skillet | Used to pan fry foods. |
| Wooden spoon | To stir food while cooking - this is made of a material which does not conduct heat. |
| Funnel | Used to pour liquid from a container with a wide mouth to a container with a smaller mouth. |
| Can opener | To take lids from cans. |
