Palette knife - This is not a sharp knife but is useful for shaping and coating foods., Hand blender - Used for pureeing/blending soups and sauces., Bread knife - This knife has a long blade and a serrated edge., Vegetable peeler - Used to peel fruit and vegetables., Food processor - Has different blades for chopping, slicing and grating. Can also be used for blending, pureeing and dough making., Flour dredger - A container with a tight fitting lid with mesh holes across the top which is used to sprinkle a light layer of flour over the work space when working with dough., Vegetable knife - A small all-purpose (or utility) knife with a plain edge. It is ideal for peeling and small, tricky work. These knifes are typically between 6-10 cm long., Ball whisk - This whisk is made up of individual wires with small metal balls at the ends. This type of whisk is useful for mixing wet and dry ingredients in pans and bowls with higher sides. This whisk is good for mixing eggs to make scrambled egg., Grater - Used to grate and shred food finely. Different types of graters have different sized grating slots. In the pastry section it would be used for grating lemon or orange peel and chocolate., Measuring jugs - This is used for measuring ingredients, in particular liquids. These may be plastic or glass and they come in a variety of sizes with metric measurements on the side to indicate the volume in litres/millilitres., Rolling pin - A long cylindrical item mainly used to flatten and shape dough. It can also be used to crush biscuits or nuts. Can be made from different materials and come in lots of different sizes. The most commonly used are made from wood or plastic., Sieve - Used to filter foods, removing clumps from dry ingredients eg, flour, as well as adding air. These are typically made from stainless steel or nylon and the mesh dome comes in different sizes from medium to superfine. They can also be used to strain and filter liquids., Balloon whisk - This type of whisk is useful for mixing in a bowl. It is designed to add air when whipping cream and egg whites., Chef's knife - An all-purpose knife, typically between 15-30 cm. It has a curved edge to enable a rocking motion on the chopping board for a more precise cut., Electric whisk - This type of whisk has two rotating beaters and usually have a rage of speeds. They are useful when making creamed mixtures and meringues as they are much quicker than whisking by hand., Flan ring - A metal ring with no bottom, typically placed on a non-stick baking sheet or baking tray and filled. Flan rings are used when making pastry cases and cheesecakes. The can either have plain or fluted sides., Kitchen scales - used to weigh and measure ingredients accurately. There are 3 main types used in the kitchen: balance, spring and digital., Measuring spoons - Typically come in sets and are used to measure small amounts of ingredients. They can be made from metal, plastic and other materials. They are available in many sizes and in a typical set will include 2.5ml, 5 ml (1 teaspoon), 7.5ml, 15ml (1 tablespoon)., Flat whisk - Instead of a bulb shape, this whisk is flat at the end making it useful for working in pans and bowls with shallow sides. This whisk is a good choice when making roux and will ensure no lumps and a smooth consistency.,

Practical Cookery Equipment

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